Assessment of Food Safety Hazards and Control Measures in Restaurants

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Submission Front Sheet
Assignment Code:AB802H31FT
Programme: BTEC Higher National Diploma in Hospitality Management
Unit Title and Number: Food Safety Management (Unit 31) F/601/1822
QFC Level and Credit value: 5; 15 credits
Module Tutor: Fabrice Teyssedou
Email: [e-mail]
Date Set: 18/01/2019
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Table of Contents
1. Introduction........................................................................................................................................3
2. Food Contamination...........................................................................................................................3
2.1 Types of Food Contamination and controls available to prevent contamination.....................3
2.2 Characteristics of food poisoning and foodborne infections.....................................................6
3. Food Preservation...............................................................................................................................9
3.1 Agents of Food-Spoilage..................................................................................................................9
3.1.1 Bacteria:...............................................................................................................................9
3.1.2 Parasites..............................................................................................................................9
3.1.3 Viruses...............................................................................................................................10
3.1.4 Protozoa.............................................................................................................................10
3.1.5 Fungi..................................................................................................................................10
3.1.6 Prions.................................................................................................................................10
3.2 Food Preservation Methods and their effectiveness.....................................................................11
4. Importance of effective prevention systems....................................................................................13
4.1 Food Storage and Temperature:....................................................................................................13
4.2 Importance of personal hygiene....................................................................................................13
4.3 Importance of cleaning, disinfection and pest controls as a processes for supporting safe food
production.................................................................................................................................................14
4.4 Need for hygienic design and hygiene training..............................................................................15
5. Food Safety Guidance Portfolio for Restaurant...............................................................................17
5.1 Food hazard risk assessment.........................................................................................................18
5.2 HACCP plan for a Restaurant.........................................................................................................19
5.3 Food safety guide..........................................................................................................................21
6. Conclusion.........................................................................................................................................22
7. References.........................................................................................................................................24
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1. Introduction
Food is one of the important parts of our daily lives. As per World Health Organization (WHO,
2015) the illness caused by food infection or food poisoning has been on rise in the recent years
globally. Hence it is very important to understand the topic in detail. The report is a
presentation of the research work on aspects Food Safety Management. The purpose of the
report is to understand the processes and systems required to produce safe food. The report
will demonstrate a number of food contamination sources, the agents causing them and their
characteristics and will present different ways to control and prevent them along with
management activities required to control. The report first discusses the various types of
contaminations and sources of the contamination in the first section. It then goes on to discuss
in Section 2 on the effects contamination primarily the food poisoning and food infection
delving deep into the agents responsible for causing foodborne illness. The next section of the
report discusses some the food preservation methods and their effectiveness. Section 4 of the
report then covers some of the important aspects related to food safety management focusing
on temperature control based food storage systems, importance of personal hygiene and the
need for hygienic design and hygiene training. The section also discusses the importance of
disinfection, cleaning and pest controls. The final, Section-5, part of the report discusses a food
safety management portfolio for a restaurant covering the food hazard risk assessment, HACCP
plan and the safety guidelines summarizing the legal requirements for safety management. The
report is then concluded with the learnings and findings from the research at last.
2. Food Contamination
2.1 Types of Food Contamination and controls available to prevent contamination.
Food contamination is often referred to as presence of harmful contaminants in food primarily
harmful micro-organisms, chemical or external particles which can cause illness (CDCP 2013).
All the food is always at a risk of getting contaminated and therefore it is important to know
about contamination and ways to prevent and control contamination. Primarily there are 3
types of food contamination as discussed below:
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Chemical contamination: Chemical contamination of food occurs when the food gets
contaminated by chemicals. Food can come in contact with chemicals at many places during the
value chain as well as have naturally occurring toxins. The major types of chemicals that
contaminate food are- agricultural chemicals, industrial chemicals, preservatives, toxic metals
and naturally occurring toxins. (CIFS, 2019)
Physical contamination: Physical contamination of food occurs when the food gets
contaminated by foreign objects like hair, bones, jewellery or any other objects. The foreign
object gets mixed with the food and can cause problems/danger to one who consumes them.
The mixing of foreign objects can happen during any time of sourcing, food preparation,
storage or delivery and often occurs due to lack of improper practices across the chain. (CDC,
2015)
Biological contamination: Biological contamination of food occurs when the food gets
contaminated by organisms or the substances these organisms produce. The organisms are
often transmitted to the food from living creatures like human themselves, pests, insects,
rodents, animals, micro-organisms. Biological contamination is primarily of three types -
bacterial, viral or parasite. Bacterial contamination is one of the biggest causes of biological
contamination and results in some of the most common food infections and poisoning including
E.Coli, Salmonella, Listeria. Proper cleaning and washing, sanitization and following the best
safety practices is the key to protect against it. (CDCP 2013)
Controls required for preventing contamination
Consumption of contaminated food can cause foodborne diseases. Some of these diseases are
found to be pervasive and permanent problem which can lead to morbidity and in some cases
mortality as well. There are growing instances of foodborne diseases globally in particular in
developing countries often result of lack of food and personal hygiene (Fukuda, 2015). It is
therefore very important to take preventive measures to control and prevent contamination.
Some of these control measures to prevent contamination are discussed below:
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Basic controls and keeping Clean: Some of the very common and simple measures around food
handling can go a long way in preventing food contamination:
 Ensure that everyone involved in handling of food wash their hands properly before,
during and after.
 Properly sanitize all equipments and surfaces
 Ensure that all harmful chemicals are away from the kitchen and food vicinity.
 Agricultural chemicals like pesticides herbicides and fertilizers are usually present on
fruit and vegetables and therefore it is important to wash fruit and vegetables and to
select suppliers of fresh produce for business. (WHO, 2012)
 Preservatives added to food for taste or long life can in turn cause contamination and
therefore it is important to use adequate and optimal quantity of preservative. Also
make sure to deal with reputable vendors for supplying preservatives (CIFS, 2019).
 Naturally occurring chemical toxins are present naturally in seafood, plants or shellfish
and therefore it is important to purchase these items from reputed vendors. Example of
one such illness caused due to these toxins is Paralytic Shellfish Poisoning (CIFS, 2019).
 Avoid using broken seal food packages or outdated food or cans having bulge etc.
 Avoid having foods that has spoiled taste or unusual odour
 Always keep food covered.
Storage Controls and preventions:
 Industrial chemicals which cause contamination such as sanitizers, detergents, other
chemical products should be stored in their original labelled containers and away from
food and food areas. Don’t store food in containers used for storing chemicals (CIFS,
2019)
 Toxic metal food contamination is caused by storing foods in container, pots that are
not suitable for food storage and are manufactured using non-food grade materials. Use
of galvanized metal containers for storing acidic food also causes contamination.
Therefore, it is important to use graded materials and plastic for food storage. (Pires,
2013)
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 Take controls to not store cooked fish or meat in same container used for raw fish and
meat.
 Take measures and controls to follow manufacturer instructions for storing food items,
chemicals and make sure to properly label them.
Cooking controls and preventions: Proper cooking plays an important role in preventing
contamination. It is important for both eliminating harmful organisms from raw food as well as
preventing contamination in cooked food. Cooking at temperatures of 70 degrees Celsius is
therefore important to keep food safe. It is also recommended to use thermometer. As per
WHO, 2015 some of the specific food items which need attention during cooking are large joints
of meat, minced meat or poultry pieces and frozen foods needs to be cooked for full
recommended time.
Temperature based controls: Temperature plays an important role in growth of food
contaminating organisms. In some cases, even at room temperature organisms can grow
quickly. The ideal and recommended temperatures for food are above 70 degrees Celsius or
below 5 degrees Celsius. Avoiding to keep food at room temperature for more than 2 hours is
often a best practice. (FSA, 2013)
 Use of thermometer while cooking and some recommended temperatures are - beef to
at 71°C and above, poultry at 73.8°C and above and fish at 62.7°C and above.
 Any leftover or perishable items should be refrigerated within hrs. Temperature for
refrigeration should be set to 4.4°C and for freezer below -18°C.
 Avoid eating poultry, meat or fish items that are uncooked and refrigerated for more
than 2 days.
Controls to use safe water and raw materials: Food contamination can easily happen if the raw
materials and/or water used for cooking are contaminated. Contamination of raw materials and
water can easily happen. Therefore, it is recommended to boil and use filters before using
water and raw vegetables and fruits should be checked for moulds or bruises. Avoid drinking
water from wells or streams that aren’t treated.
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2.2 Characteristics of food poisoning and foodborne infections
The food illness caused due to contamination of food can be broadly classified into two
categories-food poisoning and food infections.
Food infections can occur after eating food containing a relatively low number of pathogenic
agents. For food infection it is not necessary that the organisms which because it reproduce
themselves on the product. Some of the key micro-organisms that causes infection and
diseased caused by them are listed in table-1.
Table 1: The main microbial agents which provoke food infection (Jay, 2013)
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Food poisoning also called as food intoxication are on the other hand is caused by food that
contains performed toxins for e.g. produced by Clostridium or by Staphylococcus aureus (Jay,
2013). For food poisoning it is necessary that the microorganisms that provoke it re-produce
themselves in the food. The growth of organisms in such cases takes place in specific
conditions. A number of intrinsic, extrinsic and technological factors influence the growth in
such cases. Intrinsic factors include pH, chemical composition and aw value; technological
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factors include packaging, intensity and time of thermal treatments and addition of salt (NaCl);
and extrinsic factors include presence of oxygen, humidity, temperature etc. A number of
agents can cause food poisoning and are listed in table 2. (Jay, 2013)
Table 2: Food Poisoning Agents (Jay, 2013)
Infections are caused when responsible organisms are present in large numbers and
intoxication happens when organisms are ingested and subsequently grow within. In North
America, UK and Europe bacteria and viruses lead to toxication (WHO, 2015). A common
problem with the foodborne illness caused by infections and toxication is that the symptoms
are very common like mild fever, stomach-ache, diarrhoea, fatigue etc. and are therefore
difficult to diagnose.
3. Food Preservation
3.1 Agents of Food-Spoilage
The agents which cause food contamination aka spoilage are often termed as Pathogens. Food
spoilage via pathogens can occur at any stage of food handling from procurement to production
to consumption. The pathogens which causes foodborne illness are classified into 6 categories
namely bacteria, parasites, virus, protozoa, prions and fungi and are discussed in detail below
(Jay, 2013):
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3.1.1 Bacteria:
Some of the common bacteria that causes foodborne diseases are E. Coli, Salmonella and
Camylobacter. Some of the symptoms of food illness due to these are headache, fever, vomiting,
diarrhoea. Some of the other common bacteria that cause food diseases are Staphylococcus
aureus, Shigella, Clostridium perfringens, Clostridium botulinum, Streptococcus, and Bacillus
cereus. (Pires, 2013). The diseases caused by Salmonella and Campylobacter, are increasing
dramatically in some countries including UK, Denmark, US, Finland, Norway, Switzerland and
Sweden.
3.1.2 Parasites
Parasites are those micro-organisms that either live on or inside animals and humans. They are
often transferred to those who drink water or eat food having parasites. Some e.g. of parasites
are roundworms and tapeworms that are passed to humans. Some of the present day common
sources of parasites are eating of hunted and wild animals. Farm animals also have a significant
chance of having parasites and therefore proper treatment of farm animals and ensuring supply
from reputed and recognized vendors is must. Some of the common parasites are Giardia
duodenalis, Cyclospora cayetanensis, Cryptosporidium parvum, and T. gondii (CDCP 2013). The
common symptoms from these parasites include are diarrhea, nausea and gas. Giardia lamblia
and Giardiasis are two other common parasites and are difficult to detect.
3.1.3 Viruses
Viruses are microorganisms that sometimes can behave like parasites and can impact food in the
chain anywhere. Hepatitis A and Norovirus are common viruses causing food-borne illness.
Viruses often require a living host either animals or humans to reproduce however they can
survive and travel in all kinds of foods (CIFS, 2019). Majority of the viruses can survive extreme
temperature conditions either hot or cold and therefore processes like freezing and cooking are
not enough to treat viruses.
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3.1.4 Protozoa
These are single-cell tiny microbes found in food and water. Usually Protozoa are beneficial for
humans however some of the protozoa like Giardiasis can cause food disease and are harmful.
(Jay, 2013) Giardiasis is often a result of improper disposal of sewage from animal and human
waste. The two common sources are: using contaminated water for washing food and lack of
hand washing by Food Handlers.
3.1.5 Fungi
They range from single to mutli cell organisms. Fungi can grow on plants, animals and humans.
E.g. of Fungi are yeasts and moulds (Pires, 2013). While many of the fungi are beneficial however
there are few which can be harmful for e.g. fuzzy mould patches on food like the blue-green
mould on bread. Fungi can grow easily in damp and warm environments. They, however, can
grow in cold temperatures as well and can grow on almost all food.
3.1.6 Prions
Prions are protein particles causing disease. They are found in livestock or cattle’s and are
known to cause disease known as CJD- Creutzfeldt-Jakob Disease (Jay, 2013). One of the very
well-known prion is BSE- Bovine spongiform encephalopathy. Prions are very difficult to destroy
using normal methods of freezing and cooking.
3.2 Food Preservation Methods and their effectiveness
The process of preserving food for future uses by preventing spoilage or decay of food is known
as Food Preservation. Preservation helps ensure that the nutritional contents, edibility and
quality of food is intact and preserved. The process involves prevention of growth of
microorganisms i.e. bacteria, virus, parasites etc. In nutshell, preservations ensure the original
state of food. Some of the important methods of food preservation and their effectiveness in
preserving the food are discussed as below:
 Drying is one of the oldest food preservation methods in which the water content is
reduced so as to avoid growth of bacteria. Along with natural applications of wind and sun
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some modern applications like Bed dryers, Shelf dryers, Fluidized bed dryers, Spray drying,
Freeze Drying and Commercial food dehydrators are also used for drying. (Bs En ISO, 2015)
 Freezing and Chilling refers to process of food preservations by using low temperatures to
prevent growth of contaminating organisms. While these processes are effective in reducing
the rate of microbiological and biochemical changes thereby increasing shelf-life of food
however temperatures below critical level can cause certain undesirable changes in
vegetables and fruits often termed as chilling injury. (Teixeira, 2013)
 Smoking refers to the process of preserving food by exposing to smoke from the burning
wood. Smoking is antioxidant and antimicrobial and common methods include Hot smoking,
Smoke roasting, Cold smoking and Smoke baking. However, use of smoking as preservative
also increased the risk of cancer and is therefore not often considered as an effective
technique for food preservation.
 Vacuum packing is the process in which vacuum is created by making bottles and bags
airtight there by eliminating oxygen to prevent bacterial growth. The process is an effective
method used for dry fruits. (Teixeira, 2013)
 Salting and Pickling: Salting (also known as curing) and Pickling are food preservations
methods in which certain salt and solutions are used to remove moisture, kill and inhibit the
growth of microorganisms. Some of the common solutions used for pickling are salt solution
(brine), acetic acid (vinegar) and oil (usually in Asian countries). 20% concentration of these
solutions is often required. In some of the commercial pickles EDTA and sodium benzoate
are also used. (Bs En ISO, 2015)
 Bottling and Canning is the process of sealing cooked food in cans and bottles which are
sterile. Containers are boiled thus killing or weakening the bacteria.
 Jellying is preserving food by cooking in a material that solidifies to form a gel. Fruits are
generally preserved as jelly, marmalade or fruit preserves and the jellying agent is pectin
that is naturally found in fruit. Sugar is also added.
 High pressure food preservation also known as hydrostatic pressure technology is a new
form of food preservation where food items are subjected to high pressure of around 100-
600 MPa thereby inactivating the growth on microorganism.
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