Food Safety Management Report: Food Safety, Unit 31, HND Hospitality

This report on food safety management for a Higher National Diploma (HND) in Hospitality Management, Unit 31, provides a comprehensive overview of critical aspects of food safety. It begins with an introduction to the importance of food safety in the hospitality industry, emphasizing the need to prevent contamination and mitigate food-borne diseases. The report explores the categorization of food spoilage agents like moulds, yeasts, and bacteria, and details various food preservation methods such as drying, salting, smoking, and freezing, evaluating their effectiveness. It discusses temperature control systems, safe food storage methods, and the importance of personal hygiene, cleaning, and disinfection in preventing food contamination. Furthermore, it addresses issues related to pest control, the hygienic design and construction of food premises, and the significance of employee training as a quality assurance mechanism. The report concludes with the production of a food hazard risk assessment, the completion of a food safety control system, and the development of a food safety guide to ensure compliance with legislation. The report highlights the practical applications of food safety principles within the hospitality sector, providing a detailed guide for maintaining safe food production and management practices.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
LO1..................................................................................................................................................1
LO2..................................................................................................................................................1
2.1 Categorising food-spoilage agents affecting food.................................................................1
2.2 Enumerating food preservation methods..............................................................................1
2.3 Evaluating effectiveness of methods of food preservation...................................................2
LO3..................................................................................................................................................3
3.1 Discussing steps in a temperature control system.................................................................3
3.2 Outlining methods for the safe storage of food.....................................................................3
3.3 Evaluating importance of personal hygiene in the control of food contamination...............4
3.4 Evaluating cleaning and disinfection as a process supporting safe food production............4
3.5 Assessing issues or problems associated with pest control in food premises.......................4
3.6 Justifying need for hygienic design and construction of food premises...............................5
3.7 Justifying significance of training as a quality assurance mechanism..................................6
LO4..................................................................................................................................................6
4.1 Producing food hazard risk assessment.................................................................................6
4.2 Completing food safety control system................................................................................7
4.3 Devising food safety guide for complying with legislation..................................................8
CONCLUSION................................................................................................................................8
REFERENCES..............................................................................................................................10

INTRODUCTION
Food safety management is utmost important for the hospitality industry. Present report
deals with food safety and controls and its related concepts of preventing the contamination. It
emphasizes on understanding the food-borne diseases and its effects which must be mitigated
using effectual parameters like maintenance of hygiene and sanitation. Along with, several
preservation methods and its overall effectiveness is going to be discussed. There is a need for
training to maintain the quality assurance mechanism in terms of pest control, food hazard risk
assessment, cleaning and disinfection and more. Lastly, there is a development for the food
safety control system for establishing a guide to be complied with legislation.
MAIN BODY
LO1
Covered in ppt
LO2
2.1 Categorising food-spoilage agents affecting food
Food spoilage agents are termed as condition which is caused by pathogenic
microorganisms. The increased contamination is caused due to improper hygienic conditions in a
better manner. The food-spoilage agents that may affect food are as follows-
Mould-
The moulds usually grow on food are likely fungal older and can cause allergic reaction
or also respiratory problems (Wallace, Sperber and Mortimore, 2018). It produces dangerous
toxins in food affecting the same up to a high extent. Mould appears particularly in conditions of
excessive humidity in stored.
Yeast-
It is called as fungi which is present in the air and soil and surface of the food. Yeasts are
generally used in food industry as fermentation agents. However, spoilage yeasts are responsible
for changes in aroma and taste, unwanted food changes etc.
Bacteria-
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The bacteria lead to affect food but changing its smell, taste and texture. These bacteria
can also grow at low temperature in refrigerator. Pathogenic bacteria causes food poisoning by
releasing toxins and presence cannot be felt.
2.2 Enumerating food preservation methods
The food preservation is a process of treating food for maintaining the same good food
for consumption. The methods for preserving food are as follows-
Drying and dehydration-
It is regarded as oldest method for storing food. Meats, fruits, vegetables etc. can be
placed in sun for drying purpose and thus, lasts longer. This is used as microorganisms do not
easily grow in environments that lack of moisture (Jespersen and et.al., 2016).
Salting and smoking-
Meats and fish are usually preserved with the help of this technique. Salting acts as
antiseptic scents forbid food that attacks microorganisms up to a high extent. Smoking is done
for preserving by usage of chemicals present in smoke, bactericidal and antioxidant substances.
Addition of salt to food helps to absorb water and leads to reduce possibility of breeding
bacteria.
Freezing-
It is used for storing food at temperature above 0 degrees. It helps to preserve all typesof
foods from fruit, vegetables and ready to eat food. With the help of freezing, pasteurisation and
sterilization are common part of making food from getting it spoiled.
2.3 Evaluating effectiveness of methods of food preservation
Eliminating bacteria and parasites are various benefits of food irradiation technology.
Irradiation does not change nutritional values of food and not make them dangerous for human
body. The various methods for food preservation are listed below-
Irradiation
It can be effectively applied to products like raw meat, beef, cereals, seafood etc.
Irradiation kills microbes that causes rapid deterioration of products. With regards to radiation on
health products, surveys are being conducted which shows that no harm is done to human body.
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Thus, with the help of such methods, food do not get contaminated and food can be consumed
without any difficulty.
Vacuum packaging-
Oxygen present in degradation of food, enzyme activity and increase in germs being
responsible for the same (Tian, 2017). The presence of oxygen helps effectively to oxidize fats,
vitamin content of fruits and vegetables decreases and vegetable change colour. Vacuum packed
foods are to be kept in refrigeration. It does not hamper nutritional qualities of the food. It is
advantageous as no contamination can be made and extended shelf life of food. Moreover, it is
effectively compatible with food safety and in accordance to HACCP (Hazard Analysis and
Critical Control Point) standards.
LO3
3.1 Discussing steps in a temperature control system
Cooling-
It is useful system for limiting bacteria for growing after cooking is made, food should be
quickly cooled and put in refrigerator. At the temperature range of 10-60°C, microorganisms
increases and leads to develop toxins. Maximum 2 hours cooling is recommended for controlling
temperature.
Reheating-
Bacteria, toxins contain certain foods which make them dangerous when reheating is
exercised. For reheating, temperature should be around 75°C.
Defrosting-
Reduce time when food is out of refrigeration conditions. If food is safe to consume,
defrost frozen foods before being cooked or refrigerated (Nyarugwe and et.al., 2016).
Cooking-
The high temperature of 75°C or above level is enough for destroying bacteria quite
effectively. Cook will check temperature during food preparation.
Storage-
The temperature control system can be effectively controlled by storing chilled food at
adequate temperature of 5°C or below. While, frozen food can be stored at -18°C or below.
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3.2 Outlining methods for the safe storage of food
Safe storage of food means to storage of the food items for long time without their
contamination and rotting. The foods can be stored safely through variolous methods protecting
it from contaminating. Some of them are listed below:
Chilling: This is a common method for storing the perishable foods articles such as milk,
eggs, meats, fish, fruits and vegetable for several days (Methods of preserving and storing food
safely, 2018). In this, food is stored in refrigerators to protect them from getting contaminated
by germs and bacteria.
Drying: This is another method for keeping the foods items to eat them fresh for long
time, this is used for pluses, rices grains, dry meat etc. in this, food articles are dries in natural
sunlight or by using artificial heat.
Canning: This is another method to store the food safe as well long time without
contamination. Under this food is stored in cans either after salt curing or sugar curing as both
are good agents of presentation.
3.3 Evaluating importance of personal hygiene in the control of food contamination
Personal hygiene: In the food industry two factors define the employee health and
hygiene that is cleanliness and disease. Personal hygiene means to keep oneself cleans and
groomed. This includes bathing, washing hands, brushing, wearing cleans cloths along with well
cleans and cut hair and nails as both these are major source for microbiological and physical
contamination of the food (Personal Hygiene and Food Safety Tips, 2018). This is essential
requisite for protection of food poisoning and contamination. The staff of the hotel when
handling the food must wash hands thoroughly and often to avoid contact of the germs or Bactria
in the hands with the food. In case ta staff person is sick must not work as the ill person can
easily contaminate the food.
3.4 Evaluating cleaning and disinfection as a process supporting safe food production
Cleaning and disinfection are two of the most important part of the Marriott Hotel which
should be used by it so that safe food production may be enabled in a better manner. Cleaning is
important is total removal of residue and soil from surfaces. This helps to make visually clean for
making subsequent disinfection effective. If cleaning is not adequate, disinfection will suffer up
to a major extent. For cleaning properly, Marriott Hotel should use detergent for removing soil
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from the surface. Mixture of food waste and bacteria is attached to surface of processing
equipment, floors or walls. Detergents are significant for suspending mixture of soil and bacteria.
Disinfection is termed as process for killing microorganisms by which they are reduced
to significant level which are neither harmful to health nor quality of perishable goods. With the
help of disinfectants, microorganisms can be killed and as a result, for safe food production,
cleaning and disinfection both are required.
3.5 Assessing issues or problems associated with pest control in food premises
Pest control is effective for killing harmful bacteria that may spoil the food. Pest control
program is exercised mainly to combat rodents and insects quite comfortably (Lim and et.al.,
2016). However, there are various issues related to pest control in food premises which are
enumerated below-
Transmission of illness-
Fever, trichinosis, brucellosis and other diseases can occur due to the pest control done in
food premises making difficult for persons to work.
Damage to food product-
The packaging of food product may get damaged by deploying pest control in premises
making large damage to customers as they may get ill.
Contamination of food-
Food may get easily contaminated by coming in contact with the microorganisms,
bacteria. Thus, it can be said that manager of Marriott Hotel requires keeping the track of
inspected premises (King and et.al., 2017). However, pest control program is crucial for
maintaining hygienic conditions.
3.6 Justifying need for hygienic design and construction of food premises
Hygienic management systems must be made in accordance to hygienic rules set in
Regulation EC 852/2004. The elements included in it are risk analysis, risk assessment and
system for controlling critical control points. It can be justified that design and construction of
various designs listed below-
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Kitchen Design-
Spaces in kitchen should be adequate so that staff may easily access the same. Doors,
windows, ceilings and floors must be made with non-toxic. Construction materials that is utilised
for kitchen storage should be non-absorbent and further easy for maintaining the same.
Furthermore, natural lighting will be provided at all spaces.
Kitchen Equipment-
It is required that kitchen must be well-equipped with two sinks. One for washing and
other one for rinsing and disinfecting. Separate sink is needed for raw meat and ready-to-eat food
along with proper system of drainage (Demirci, Soon and Wallace, 2016). Hence, all equipments
needs to be placed in kitchen so that hygienic conditions must be maintained and that too free
from disinfectants.
3.7 Justifying significance of training as a quality assurance mechanism
Training to employees is crucial for implementing quality assuranc for maintaining food
safety and standards in the best way possible. Training is conducted in Marriott Hotel for
improving knowledge of workers which will enhance performance of them. Skills, development
of knowledge, changes will contribute for maintaining quality of food in the hotel. Major
importance of training is that to improve company structure. It leads to develop positive
environment where employees can share their thoughts and ideas related to work.
Well-made training is quite important as employees become aware of the food standards
and quality that they need to be kept in mind. This results into the effective quality assurance of
food and safety precautions are exercised in the best way possible. This means that firm may be
able to gain higher food safety and proper quality assurance mechanism may be developed. Thus,
hygienic conditions may be maintained and organisation may be able to attain higher efficiency.
LO4
4.1 Producing food hazard risk assessment
Hazards Persons
harmed
Control
measures
Action
Required
Level of Risk Date of
Action
Slips and trips Guests and
workforce
Keeping tidy
workplaces,
Renew floor
of kitchen for
Medium It will take 2
6

immediate
cleaning
improving
roughness
months
Hazardous
substances
Staff using
substances
could suffer
from bad
health or
injury
Containers
must be
labelled,
gloves should
be provided
for safety
Read labelled
product with
care, carry out
proper PPE
(Property
Plant &
Equipment)
assessment
High It will take 1
month.
Knives Cuts to staff Chefs and
staff should be
properly
trained, knives
should be
stored
properly, first-
aid box
offered
Purchase box Medium It will take 1
month.
Machinery Serious
injuries to
staff by
coming into
contact with
dangerous
parts of
machinery
Train staff,
daily
inspection of
machine
before using,
proper
servicing of
machine and
adequate
maintenance
Staff trained
for using and
handling
machine
properly, turn-
off machine
after use
Low Within 15
days
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It can be referred to above made food hazard risk assessment. Actions will be taken by
the hotel and controlling measures would be adopted for minimising risk up to a high extent.
4.2 Completing food safety control system
The food safety is of utmost important for Marriott Hotel so that it may be able to attain
proper hygienic conditions in a better manner. However, inspection of employee's safety, food
storage and food hygiene has been carried out which is unhygienic up to a major extent. Kitchen
floor is damaged nearer to oven which is much hazardous for chef leading to poor employee
safety. Hand washing basin in kitchen seems to be engaged with food plates having unhygienic
condition in it. The work table used for preparing food was also not clean highlighting food
contamination on high note.
Deficiencies are incompatible with law and measures are required for improvement
purpose (Lytton, 2017). It is recommended to damaged floor must be repaired for preventing
hazard. The wash basins should be used for cleaning food plates and separate sinks are to be
designed and constructed for overcoming issue of food getting contaminated. Work tables should
be kept clean in order to maintain proper hygienic conditions and as a result, food safety may be
controlled with ease.
4.3 Devising food safety guide for complying with legislation
There are various food safety legislations which are to be used by Marriott Hotel for
maintaining food safety standards listed under-
Control of Substances Hazardous to Health (COSHH)-
It is required under the legislation that wherever, there seems possibility of exposure to
hazardous substances, precautions should be taken before carrying out necessary works
(Nastasijevic and et.al., 2017). Employer is required to oblige to control level of exposure for
hazardous substances at work. There are products that could be dangerous in many
circumstances and proper measures should be taken along with.
Food Safety Act 1990-
It is another legislation relating to food safety in the UK. It is required that food should be
adequately prepared and should not get contaminated in any manner.
Food Labelling Regulations 1996-
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The food labels must be made clear and understandable to consumers for making them
aware of products. Moreover, customers must be well-informed for making choices with regards
to food and diet. Thus, products must not contain anything which compromises quality of foods
in any manner. Moreover, it can be ascertained that with the help of food safety management
legislations, customers and workers can easily attain the highest safety.
CONCLUSION
Hereby it can be concluded that food security is utmost important in hospitality industry
so that food safety may be attained without being violated to food quality. The nutritional value
and consumption lies major emphasis on maintaining healthy diet in a better manner. Major goal
of food safety is to make sure that health of human beings may not be harmed and highest level
of safety may be exercised in a better way. Furthermore, legislations related to basic food laws
must be adhered by Marriott Hotel in effective manner. HACCP method must be implemented
and gaps occurring in production process may be filled.
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REFERENCES
Books and Journals
Demirci, M. N., Soon, J. M. and Wallace, C. A., 2016. Positioning food safety in Halal
assurance. Food Control. 70. pp.257-270.
Jespersen, L. and et.al., 2016. Measurement of food safety culture using survey and maturity
profiling tools. Food Control. 66. pp.174-182.
King, T. and et.al., 2017. Food safety for food security: Relationship between global megatrends
and developments in food safety. Trends in Food Science & Technology. 68. pp.160-175.
Lim, T.P. and et.al., 2016. A structural modeling on food safety knowledge, attitude, and
behaviour among Bum Bum Island community of Semporna, Sabah. Food Control. 60.
pp.241-246.
Lytton, T. D., 2017. The taming of the stew: Regulatory intermediaries in food safety
governance. The ANNALS of the American Academy of Political and Social
Science. 670(1). pp.78-92.
Manning, L. and Soon, J. M., 2016. Food safety, food fraud, and food defense: a fast evolving
literature. Journal of food science. 81(4). pp.R823-R834.
Nastasijevic, I. and et.al., 2017. Tracking of Listeria monocytogenes in meat establishment using
Whole Genome Sequencing as a food safety management tool: A proof of
concept. International journal of food microbiology. 257. pp.157-164.
Nyarugwe, S.P and et.al., 2016. Determinants for conducting food safety culture research. Trends
in Food Science & Technology. 56. pp.77-87.
Nychas, G.J.E., Panagou, E. Z. and Mohareb, F., 2016. Novel approaches for food safety
management and communication. Current Opinion in Food Science. 12. pp.13-20.
Payne-Palacio, J., 2016. Foodservice Management: principles and practices. Pearson Education.
Tian, F., 2017, June. A supply chain traceability system for food safety based on HACCP,
blockchain & Internet of things. In 2017 International Conference on Service Systems and
Service Management (pp. 1-6). IEEE.
Wallace, C. A., Sperber, W. H. and Mortimore, S. E., 2018. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.
Online
Methods of preserving and storing food safely. 2018. [Online]. Available Through:
<http://theselfsufficientliving.com/preserving-and-storing-vegetables-and-fruits/>.
Personal Hygiene and Food Safety Tips. 2018. [Online]. Available Through:
<https://www.foodqualityandsafety.com/article/personal-hygiene-and-food-safety/>.
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