Food Safety Management Report: HND Hospitality, Unit 31 Analysis

This report provides a comprehensive analysis of food safety management, addressing critical aspects such as food spoilage agents, methods of food preservation (drying, freezing, smoking, salting, and vacuum packing), and their effectiveness. It delves into temperature control systems, personal hygiene, cleaning and disinfection processes, and pest control challenges within food premises. The report further explores the importance of hygienic design and construction, the role of training in quality assurance, and the explanation of food hazard risk assessment, food safety control systems, and food safety guidelines for legislative compliance. The case study of Inverlochy Castle Hotel is used to illustrate the practical application of these concepts within the hospitality industry. The report covers key steps in a temperature control system, methods for the safe storage of food, the importance of personal hygiene, cleaning, disinfection, pest control, hygienic design, and training as a quality assurance mechanism. It also explains food hazard risk assessment and food safety control systems, and provides a guide for legislation compliance.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Covered in PPT.....................................................................................................................1
1.2 Covered in PPT.....................................................................................................................1
1.3 Covered in PPT.....................................................................................................................1
TASK 2............................................................................................................................................1
2.1 Categorisation of food spoilage agents that affect food........................................................1
2.2 Methods of food preservation...............................................................................................2
2.3 Evaluation of the effectiveness of food preservation methods.............................................2
TASK 3............................................................................................................................................3
3.1 Key steps in a temperature control system............................................................................3
3.2 Methods for the safe storage of food.....................................................................................3
3.3 Evaluation of the importance of personal hygiene in the control of food contamination.....4
3.4 Evaluation of cleaning and disinfection as a process supporting safe food production........4
3.5 Assessment of the problems associated with pest control in food premises.........................4
3.6 Need for hygienic design and construction of food premises...............................................5
3.7 Importance of training as a quality assurance mechanism....................................................5
TASK 4............................................................................................................................................6
4.1 Explain food hazard risk assessment.....................................................................................6
4.2 Explain the food safety control system.................................................................................6
4.3 Explain food safety guide for legislation compliance...........................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food safety can be defined as a scientific discipline in which food is prepared and stored
in appropriate manner so that it can be prevented from borne and illness. In hospitality industry it
is very important to keep the eatables safe in order to ignore any type of poisoning that may take
place by having it. For this purpose organisations hire managers and other staff in order to
maintain food safety. Legal authorities of the countries have imposed different types of rules and
regulations that are required to be followed by hotels and restaurants. These are food safety and
hygiene acts and legislations (Ababio and Lovatt, 2015).
In this project report various topics have been discussed such as agents that cause food
borne illness and the contamination, processes that can effectively prevent food spoilage and
preserves it, importance of effective prevention system etc. Food management system related to
hazard, safety and legislations are also been covered under this report.
TASK 1
1.1 Covered in PPT
1.2 Covered in PPT
1.3 Covered in PPT
TASK 2
2.1 Categorisation of food spoilage agents that affect food
Food Spoilage: It can be defined as the process in which food get spoiled which is not
good for health and also doesn't considered as an eatable item (Aung and Chang, 2014). There
are various external factors that may leads to spoilage of food which are moisture, heat, oxygen
etc.
Food Spoilage agents and the food that they affect:
Agents Food items
Bacteria Milk, fruits, vegetables etc.
Temperature or moisture Bread, Meat, Processed food, Canned food items etc.
Fungi Curd, fruits etc.
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Protease Eggs, Crab, Flour etc.
Thiaminase Meats, Fish etc.
2.2 Methods of food preservation
Methods of food preservation and their details:
 Drying: In ancient times this method was used to preserve food items. Water activity is
being reduced with the help of this technique which helps to ignore bacteria growth.
 Freezing: It is the activity in which cooked food is preserved in cold storage so that it
can be used later.
 Smoking: It is a procedure that cooks flavour and preserves food exposing it to the fume
from burning woods. Different type of smoking is used by hotels these are Hot, cold,
roasting etc.
 Salting and Pickling: These methods are used to reduce moisture from food items such
as meat. By using this method, the food can be consumed for a long period.
 Vacuum packing: In this method different airtight packets or bottles are created. As
there is no oxygen in the food that reduced the bacteria (Beske, Land and Seuring, 2014).
2.3 Evaluation of the effectiveness of food preservation methods
Food preservation: It is a process in which different types of techniques are used to
preserve food items from spoiling. These methods are pickling, drying, freezing etc.
Effectivenesses of all these methods are as follows:
Food preservation methods Effectiveness
Drying It reduces moisture from the food items that kill the bacteria
and all of them can be used for a long period.
Freezing This method is very effective because it is mainly used to
preserve vitamins.
Smoking It is mainly used to preserve meat and other food items. It
kills the bacteria that may spoil food and keep it fresh for a
long period (Methods of food preservation, 2015).
Salting and pickling This method is mainly used to preserve vegetables so that all
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of them can be consumed for long period. This method is
very effective because it increases the life span of a
vegetable or fruit.
Vacuum packing This technique is very effective because it stops the growth
of bacteria in an airtight container or packet. Packed items
can be used for a long period.
TASK 3
3.1 Key steps in a temperature control system
Inverlochy Castle Hotel is established in Torlundy, UK and successfully operating its
business there. The manager of the hotel is concerned about the serious issues related to food
safety. Management has asked to managers of different levels to prepare a report of the specific
aspects that represents areas of improvement. The report covers all the following topics (Chen
and et.al., 2015).
Temperature control system: It is a system in which temperature of a particular area is
being controlled or adjusted. Procedure of the system which is used in Inverlochy Castle Hotel is
as follows:
 Storage: This process is used by the hotel to store such food items that can be consumed
for a long period and won't harm the health of the customers. Mainly it is used for meat,
fishes and other items.
 Defrosting: In this process the food items that are stored in cold storage are defrosted to
prepare food. Main purpose of defrosting is to prevent the food from contamination and
then use it for a long period.
 Cooking: In this process the food is prepared by the staff members of Inverlochy Castle
Hotel. Different types of ingredients are used by them to cook food according to the
requirements of the customers.
 Cooling: This process requires storage of food products at temperature which is quite
low in comparison to normal temperature that help in preservation of food from
contamination and spoilage.
 Reheating: In the activity the defrosted food items are reheated by the hotel staff in order
to cook food and serve it to the customers.
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All the above described processes are used by the hotel staff of Inverlochy Castle Hotel
while cooking food and serving it to the customers.
3.2 Methods for the safe storage of food
There are various types of methods that are used by the hotel staff of Inverlochy Castle
Hotel for the purpose of storing the food items safely. All of them are described below:
 Freezing food: In this method the kitchen staff of Inverlochy Castle Hotel use big size
refrigerators or cold storages to store food items so that it can be prevented from
contamination and used for a long period in future.
 Salting: In this technique some of the food items are kept in salt in order to prevent them
from spoilage and bacteria.
 Canning: This method is used in Inverlochy Castle Hotel by cooks to store food in
different air tight cans where Bactria and germs cannot develop (da Cunha, Stedefeldt
and de Rosso, 2014).
3.3 Evaluation of the importance of personal hygiene in the control of food contamination
Good personal hygiene is important for both health and social reasons. When individual
is concerned regarding hygiene that helps to prevent illness and infarction from bacteria's or
viruses. It is important to have personal hygiene that makes better self-esteem in an individual.
This will help an individual to be fit and fresh all the time with positive energy. To have efficient
productivity in various operations performed whether at work life or in personal life a person
needs to be healthy and that can only be gained by maintaining personal hygiene. Dream of
having a clean and healthy environment will be achieved when each individual starts
understanding importance of personal hygiene and starts maintaining it that will leads to
formation of quality environment in future.
3.4 Evaluation of cleaning and disinfection as a process supporting safe food production
Cleaning and disinfection are the two main components of food safety that are required to
be followed by all the hotels such as Inverlochy Castle. When the kitchen is properly clean and
disinfected then it will help to ignore contamination as it will never create germs or bacteria. If
kitchen or its utensils are not properly cleaned by the hotel staff and food is cooked in unhealthy
environment then it will result in highly contaminated or spoiled food. It will affect the health of
the guests that are visiting the hotel (De Boeck and et.al., 2015).
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3.5 Assessment of the problems associated with pest control in food premises
Pest control is a type of action which is taken by individuals to kill the pests that are
spoiling their food items. Main purpose of it to remove cockroaches, small species and other
insects that attracts toward the food and make it contaminated. Hotels like Inverlochy Castle
have to face different types of problems that are associated with pest control. All of them are as
follows:
 It creates heath issues for human beings as it pesticides are made of harmful chemicals.
 It is also harmful for environment because it spreads dangerous gases in the air that may
harm health of visitors of hotel.
3.6 Need for hygienic design and construction of food premises
All container and premises which is being used for food planning should be cleaned and
harmless food. This includes design, layout , and size of food premises that they should allow
staff to clean and clear. In order to understand the needs of this Inverlochy castle has taken which
includes some points:
 To make sure Inverlochy castle hotel as well as consumer for quality of food and
premises function within the law.
 To carry out regular examination of Inverlochy castle to help meet safety policies and
legislation.
 To assure that food sold to the public is safe to consume through Hygiene rating scheme.
 Premises must provide proper and adequate space for activities to be conducted for fitting
and fixtures and instrument for food preparation (Escanciano and Santos-Vijande, 2014).
 There should be accurate water supply if water is to be used for food premises.
 Food premises must have sufficient mechanical ventilation system and lighting system to
remove steam, smoke and fumes.
3.7 Importance of training as a quality assurance mechanism
This includes standard and regulation relating to licensing, qualification requirements,
skills, quality awards, approval and quality management. This is essential for Inverlochy castle to
provide training and education which is declared in the Development plan for education research,
confirmed by the state Council. The importance of this covered by following some points-
 This contains systematical management process which is adopted to make sure
achievement of specified quality and improvements.
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 It gives confidence to consumer and staff that they are using their education in effective
manner by providing quality of product.
 Inverlochy castle ensures quality as perfection to sees flawless outcome or uniformity.
 Quality assurance assures to management in terms return on investment.
 It ensures quality in terms of fulfilling a customer's requirements or organization's goals.
 Its main objective is to improve quality, and provide attractiveness or effectiveness
training to staff and manager.
TASK 4
4.1 Explain food hazard risk assessment
Currently peoples are busy in their daily life, so they don't have enough time to think
about their food and it's quality. For this, hospitality organisation need to reduce the risk from
various activities done in the kitchen and it includes the safety of employees who work in this
sector. There are some common hazards in the commercial kitchen and also discussed how to
minimise it.
 Manual handling: - It includes the carrying and lifting heavy things which is safe for the
human body it harm musculoskeletal system. To minimise these risk employee need to
know about their limits of carrying weight which is not more than 25 kg, adopt proper
posture and use manual equipment.
 Improper storage: - Inverlochy Castle Hotel need to store food in shelves and fridge, if
food is not stored in appropriate way than it will become unsafe to eat. Than food is not
able to use longer, so organisation need to store heavy items on shelves, use FIFI system,
store in fridge and also check the expiry dates on regular basis (Grace, 2015).
4.2 Explain the food safety control system
Hazard Analysis Critical Control Point (HACCP), it is an international recommended
body for the food and safety management. It is focus only on critical points where food safety
hazards make food unsafe for the customers to consume it. Food control system is prepared for
the protection of consumer's health and also assure about the food quality in respect of
international trade. This system verify the imported products quality to compare with it's national
requirement. Various incidents already happen in the past regarding food safety (Zhang, and
et.al., 2015). Food and consumer product safety authority will take action against unsafe food.
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White paper on food in a new law which protect the food and safety control. Safety control
system includes food and feed control legislation, safety control policies, implementation of
General food law etc.
4.3 Explain food safety guide for legislation compliance
There are some legislation who provide food safety guide which give safety of foods in
the kitchen area such as:
Legislation Description
Food Standard Act 1999 This act provides the health safety in relation to food for the
consumers.
General food law This law provides the general obligation to the hospitality
sector which organisation have to follow.
Code of best practices It provides some practices and instruction which is followed by
the local authority.
 Food Standard Act 1999: - It's main goal to protect consumers health and provide then
safety from this risk. This Act provide power to to work according to it in the Inverlochy
Castle Hotel. It includes the rules and responsibility for the hospitality organization to
work according to it.
 General food law: - Consumer or any person who involve in the food business need to
know about these general laws. Which includes about food safety, import or export,
labeling and food recall or withdrawal (Lahou, 2015).
 Code of best practices: - These best practices include some activities or instructions
which is followed by the Inverlochy Castle Hotel and they work according to it. Local
authority need to implement these practices.
CONCLUSION
From the above project report it has been concluded that food safety management is very
important in all the organisations that are operating business under hospitality industry. If it is
not maintained by the hotels or restaurants then it may result in food poisoning, borne infection,
illness, contamination, spoilage etc. All of them create health issues for individuals who have
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eaten unhealthy food. The large organisations should take appropriate action against these
elements and follow legal requirements such as food safety act 1990.
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