Food Safety Management Report: Analysis for Hilton Hotel (Hospitality)

This report provides a comprehensive overview of food safety management, focusing on the prevention of physical and chemical contamination, and comparing food poisoning and foodborne infections. It discusses methods to control foodborne illnesses, categorizes food spoilage agents, and evaluates food preservation techniques. The report also explores temperature control systems, methods for ensuring food safety, and the importance of personal hygiene, cleaning, and disinfection in food production. Furthermore, it addresses pest control in food premises, the need for hygienic design, and the significance of training in quality assurance, culminating in a food hazard risk assessment, the completion of a food safety control system, and a food safety guide for legislative compliance, all within the context of the hospitality industry, using the Hilton Hotel as a case study.

Food Safety management

Table of Contents
INTRODUCTION ..........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discuss the controls required to prevent physical and chemical contamination of food......1
1.2 Compare the characteristics of food poisoning and food borne infections...........................2
1.3 Discuss how food borne illness can be controlled................................................................2
TASK 2............................................................................................................................................2
2.1 Categorise the food-spoilage agents that affect food ...........................................................2
2.2 Discuss methods of food preservation..................................................................................3
2.3 Evaluate the effectiveness of food preservation methods.....................................................4
TASK 3............................................................................................................................................4
3.1 Discuss the key steps in temperature control system............................................................4
3.2 Summarize methods for the safe of food .............................................................................5
3.3 Evaluate the importance of personal hygiene in the control of food contamination.............5
3.4 Evaluate cleaning and disinfection as a process supporting safe food production...............5
3.5 Assess the problems associated with pest control in food premises.....................................5
3.6 Justify the need for hygienic design and construction of food premises..............................6
3.7 Justify the importance of training as a quality assurance mechanism..................................6
4.1 Produce a food hazard risk assessment................................................................................6
4.2 Complete a food safety control system.................................................................................6
4.3 Devise a food safety guide for legislation compliance.........................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food management safety is the highly necessary and crucial for the hospitality industry's
the highly impactful and best sources of action in order to meet the objectives. Hospitality
industry is the highly grateful and impactful decision making approach. Food hygiene is the most
required and necessary task to fulfilled and impactful according to the scenario it will cover also
covers the important aspects. Discuss how food borne illnesses can be controlled. It will also
help to recover the important aspects of food safety in order to protect the best source of income.
It will also explain the most required task to do in order to meet the goals of the organisations.
For taken this file further Hilton hotel will be taken into action.
TASK 1
1.1 Discuss the controls required to prevent physical and chemical contamination of food.
In hospitality sector there has to be maintained proper implications and proper safety
precautions has to be there in terms to keep the environment positive and healthy. Control
measures are very much required to minimize and stopping the outbreak of the contamination
and preventing the further recurrence (Baron and Brule, 2016). There are two methods of
contamination physical and chemical contamination.
Physical contamination: it defines the presence of physical contamination is defined as the
presence of physical object, often called foreign objects. It is the foremost service of the
company to take care the needs of food processing which brings healthy and safe environment.
Besides, it is required for the company to protect the best possible action plan in order to meet
the needs of the organisation. Physical contamination protect the food from human negligence
and unprofessionalism (Chen,Flint, and et.al., 2015). There are certain methods or ways to
protect the human food services moreover, another major objectives is that to promote services
and effective major goals.
Chemical contamination: this is the another process to protect the food safety in order
to measures the presence of chemical in the food. There are various methods to protect the food
from chemical such as to keep the chemical such as washing powder and sanitizer away before
preparing the good items (Jayasinghe, 2016). Hilton requires to adopt the proper safety
precautions while making the food. Besides, while making the good all chemical things keep
away from the area. This process helps to keep the food healthy and safe.

1.2 Compare the characteristics of food poisoning and food borne infections
Food poising is that process when human get negative effects after eating the good. It
brings negative impact on the health of human being. It brings lots of chemical substances and
negative effects on the health of human being (Kirezieva and et.al., 2015). This happened may
occurred due to pathogenic bacteria, mycotoxins or from chemicals, because of these bacteria
cause food poising which makes person sick. Another reason of food poising is due to high
quantity of bacteria in the good that eaten by the person.
Food borne disease is different from food poising, because some of the food items are not
good for the health and they create pathogenic bacteria or from viruses. Food born disease also
takes a lot longer to come on, some taking up-to month (Koutsoumanis and Gougouli, 2015).
Examples of these would be campylobactor, listeria monocytogenes and norovirus.
1.3 Discuss how food borne illness can be controlled.
It is the most common disease and cause of human health it takes the process of
prevention which has been taken by the hotel in terms of protecting the bet productive growth.
Hilton needs to prevent their food from harmful effects. Such as prevents food from heat or low
temperature, adopt the usage of meat thermometer to make sure the food is cooked thoroughly,
wash the vegetables and all food items from fresh water or from boiled water (Lahou, Jacxsens,
Verbunt, 2015.). There are some reasons and precautions which must be adopted by the
companies who deals with food items or provide those facilities such as restaurant, hotels, cafe,
etc. it also makes sure the safe and secure precautions in order to meet the objectives and goals.
TASK 2
2.1 Categorise the food-spoilage agents that affect food
Food Spoilage Agents Foods affected by each food spoilage agent.
Microorganisms This is the food microorganisms can food
problems. The microorganisms that can cause
food borne illness are called pathogenic
microorganisms. This is the agent who spoil

the food and wastage money.
Enzymes This is the substance which presents in the
food services (Nanyunja and et.al., 2016).
This substance is responsible for the ripening
process in fruits and vegetables. It is
responsible for texture, colour and flavour
changes. This substance is the cause of
negative activities which may be harmful for
the organization.
Air Oxidation, is a chemical process which
produces undesirable changes in colour,
flavour and nutrients content, results when air
reacts with food components.
Light Light may be the reason to reduce the colour
or create harmful effects in the food items.
Physical Damage Bruises and craks this leaves area may create
harmful bacteria in the good items which may
cause for food damages (Lahou, Jacxsens,
Verbunt, 2015.).
Temperature Temperature is the another factor and storage
time factor which affect food services and
food deteriorates faster at higher
temperatures.
2.2 Discuss methods of food preservation
Hilton should adopt the methods of food preservation which also helps to make the good
presence which also very many helps full to make good environment and productive government
tool. It will be more productive and impactful making productive task and process
(Koutsoumanis and Gougouli, 2015). Moreover, it will be the great to protect the moreover

process of making good skills and wants. There are some methods or cure to protect the food
from damages.
Drying: it is the most common and old process of preserving the food. This method
reduces water activity which prevents bacterial growth. Drying reduces weight so foods can be
carried easily. It is the another process of making good skills and wants to make better food
services. In today technology new services (Nanyunja and et.al., 2015). Such as freezer drying,
spray drying and bed dryers, fluidized bed dryers and commercial food dehydrators and
household oven.
Freezing: it is keeping food stuffs in cold storages. It is the best method to protect the
food in the best manner. Along with that, it also helps to keep the data secure. Potatoes can be
stored in dark rooms but potato preparation need to be frozen.
Smoking: Is the process that cooks food on the basis of good process of working. It is the
best process of preserving the food services. Moreover, it is the long process which makes good
process of working (Nanyunja and et.al., 2015).
2.3 Evaluate the effectiveness of food preservation methods
Hilton is the long-term process of making good skills and wants of the customers
accordingly they need to preserve the food services. Along with that, it also helps to take care of
the needs of customer protection act. Effectiveness of food safety makes the overall process safe
and secure. Along with that, it also helps to make the full fill the needs of the organization. It is
the long term process which is very much required and necessary for the safety of food (Lahou,
Jacxsens, Verbunt, 2015.). Food preserving method is the most required and essential method in
order to get coverage the process making task in order to meet the needs of organisational goals.
TASK 3
3.1 Discuss the key steps in temperature control system
Cooking: cooking is the first key step ion order to control the system. It makes good
process of making task which helps to evaluate the overall process. Along with that, cooking is
the base for controlling. Cook always needs to take care the temperature and process of making
healthy food.
Cooling: it is the another process of controlling system. Through company can easily
take care of the food safety system (Koutsoumanis and Gougouli, 2015).

Service: services is the have to protect the food services from the factor which makes
good process of thing. Moreover, another process of working which belongs to protect the need
of the organisation.
Delivery: while deliver the food and service company organisation needs to take care and
make sure about the best delivery services. Moreover,. It is the long term and most productive
service method. Along with that it is the long term process to controlling system
Preparation: it is the another process of making good task process of fulfilling the
services of food preserving (Koutsoumanis and Gougouli, 2015). Hilton needs to adopt the good
ingredients in order to preprepared the food items.
3.2 Summarize methods for the safe of food
To keep the food safe and secure it makes the long term process to keep the food safe and
secure. Safe of food is the foremost task of the Hilton which requires lots of protection and task
making projects. Hilton is the highly growth able and well known hotel in hospitality industry.
They need to adopt the best methods to make the all process effective and processing in order to
meet the needs of customers.
3.3 Evaluate the importance of personal hygiene in the control of food contamination.
Evaluate the process or growth making task which protect the needs of the organization.
Personal hygiene is the most required and essential for the company to keep in the working
environment (Nanyunja and et.al., 2016). Customer safety and protection is the highly organizing
and well preserved. Another major productivity level is that to promote the best possible action
plan. For that, organization requires to adopt the in the organization goals. Moreover, it is the
growth factor to make good impression in front of the organization. All the staff or employees
needs to adopt personal hygiene safety in order to safe the surroundings clean and protective.
3.4 Evaluate cleaning and disinfection as a process supporting safe food production.
Hilton must be ensure the proper cleaning and disinfection in the process. It makes good
environment and growth factor which helps to secure the data and well organized task. It helps to
protect the overall making good skills and wants to make good response. Along with that, it is
the best growing process of making good task oriented goals (Nanyunja and et.al., 2015). In
order to keep food safe and secure it also provides best orientated task which makes things good
and secure. Along with that, food safety is the most required thing to do in the organization. Such
as they need to adopt the proper attention and take cation against unhygienic process which

makes things good and effective. Clean and more hygiene factors are very much productive to
grab the opportunity of customer attraction.
3.5 Assess the problems associated with pest control in food premises.
Pest control is the process of controlling the bacteria and process of protecting the task
oriented process. It also helps to promote the hygiene factor in the organization in order to meet
the needs of customers it protects the more challenging process of making good skills and wants.
Moreover, another process of making good skills and wants. In food premises pest control is the
quite dangerous and ineffective (Nanyunja and et.al., 2015). Through company cannot protect
the long term process of making good skills. Company requires adopting the best productive
nature and goals and keep the food safe and secure. It also influencing the long term process
which makes things safe and secure. Moreover, another process of making good skills and
growth for the organization profit.
3.6 Justify the need for hygienic design and construction of food premises.
Hygiene factor is the most required in the organization in order to accomplish the
objectives and task oriented goals. It makes long term process of making good skills and wants.
Moreover, another process of making good skills. It is the most necessary and required in
hospitality industry.
3.7 Justify the importance of training as a quality assurance mechanism.
In order to trained the employees and trainees about the hygiene it makes good process of
making good task (Lahou, Jacxsens, Verbunt, 2015.). Hilton needs to make the process of
making good hygiene factors. It makes good process of making task oriented goals and
objectives. Training needs will help to cover the process oriented task.
4.1 Produce a food hazard risk assessment.
Food hazard may occurred negative effects on the behavior of employees. It also makes
the process of making goods oriented. Besides, food hazards may reduce the company popularity
and brand image in the market. It also may enhance the low popularity of the company.
4.2 Complete a food safety control system.
Food safety control system is the highly required and necessary process in order to ensure
best protective environment (Lahou, Jacxsens, Verbunt, 2015.). Along with that, it will more
productive and safe for the organization to keep the food safe and secure food services. Look
around the management objectives in order to meet the needs of organization. Company also

don't have rights to make along with that, it will more helpful and effective for the organization
benefits. There are various methods to prevent safety needs this is the overall method or process
to protect the healthy and safety needs.
4.3 Devise a food safety guide for legislation compliance.
The main purpose of the control measures is that to prevent the major goals and
objectives or to provide full awareness (Nanyunja and et.al., 2015). Along with that, food safety
is the highly influencing and challenging effects in order to meet the needs of customers. The
main objective of the contamination is to protect the best productive growth and effective
manner of growth.
CONCLUSION
From the above section it can be concluded that food and safety management is highly
required in the organisation. It helps to maintained the long term process of making good image
in the organisation. Present report based on food and safety management of Hilton hotel in order
to influence the positive activity goals.

REFERENCES
Books and Journals
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Jayasinghe, S. N., 2016. ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM IN SRI
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