Food Safety and Management Report: Brasserie Restaurant Case Study

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Introduction
In the present time the food safety is also a major concern of people because people get aware
towards health issues. People concentrating over the food hygiene and content of food which are
used to prepared food. However such report is based over the food safety and management and it
also provides some other information also of food products. It helps to evaluate the food
contamination and also helps to identify some different points and factor for food safety. It helps
to identify the factors to identify contamination points. Such report helps to identify some other
food preservation storages method also helps to identify and highlight the temperature control
room by which the food can be preserved in a better way. It also helps to identify some other
cleaning aspects to reduce the bacterial attack over the raw material such as over fruit; meat and
etc. sometimes the raw material or may contain some bacteria in food it will because of customer
illness. The toxin creation of the food may control by keeping the food inside the different
temperature areas such as in high hot areas and cold. The food business necessarily needs the
temperature control of the restaurant food. The organization which is focused over the
production of the food products must be taken care of the food safety to prevent from customer’s
illness. If the by any food product of the company, any customer get affected than at that
situation the company’s fame got loss and he can take some legal action over them.
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Table of Contents
Introduction......................................................................................................................................1
Task B..............................................................................................................................................3
A food hazard risk assessment including at least 5 different dishes................................................3
4.2 A food safety control system or HACCP plan...........................................................................4
4.3 A food safety training guide which summarizes the legal requirements of the organization
selected............................................................................................................................................5
Conclusion.......................................................................................................................................6
References........................................................................................................................................7
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Task B
A food hazard risk assessment including at least 5 different dishes
Risk assessment is a continuous or semantic process to evaluate the potential of any occurred
risk, which can be part of the projected food and activity. When the risk comes over the food and
such sector than it may refer to food contamination. The contamination may happen due to
compromising over food safety and quality. There are various areas on which food safety may
asses:
Food safety: for food safety and quality there are various concerns available such as HCCP
plans, hazard analysis plans and etc.
Health and safety: with the help of workplace assessment the Brasserie restaurant may decrease
injuries chances for their employee.
Allergens: by eating the toxic r contaminated food there can be a chance of allergies to their
customer.
Safety standard compliance: by assessing the production process there can be some decision
made to provide the solution for the occurred issues.
The Brasserie restaurant serves various food products, therefore, some food and products are
mentioned below with their threats and risks:
Type of food Risks Assessment
scale
Risks Overcome factors
Cooked meat such as
ham, lamb, pork,
turkey, duck, beef
High (cause of cancer
and food poisoning )
Can because of bowel
cancer if anybody eats
undercooked meat
To reduce the risk
factor related to meat,
the meat must be
cooked properly to
kill bacteria and
another risk factor
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such as chemicals and
preservatives.
Milk products such as
milk cream, artificial
cream, mauled
cheeses
High (cause of
stomach and prostate
cancer )
If the products are
processed in a better
way it may cause
prostate cancer and
stomach cancer. Also,
it is a cause of lungs
infection
To reduce the risks
with dairy products
the raw milk must be
processed in a better
way and that must be
pasteurized before
selling into the
market.
Smoked and salted
fish
Low (cause of
stomach and liver
infection )
If the fish will not be
smoked in better there
must be some bacteria
remain over that
To kill the entire
bacteria whichever is
over the fish skin, fish
must be smoked more
than one hour to kill
all bacteria.
Acidic food (vinegar,
pickled foods, fruit)
Low (cause of bowel
and intestine infection
)
Sometimes the pickle
got covered by a
fungus, by eating that
pickle it may cause of
intestine infection.
If the pickle is not
made in a good
manner or with good
oil to make it long
lasting and prevent
from fungus
4.2 A food safety control system or HACCP plan
To manage the hygiene for food products and to apply some safety procedure the HACCP model
is used. The full name of HCCP is Hazard Analysis and Critical Control Point. The entire food
safety management procedure is based on the principles of the HCCP model. Some HCCP
factors are mentioned below:
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 The HCCP puts his sight over the ongoing business to asses, what is wrong with the food
production and occurred risks to maintain food safety.
 By calculating some critical points to control the food safety and helps to enhance the
safety balance between the food and Brasserie restaurant staffs.
 By ensuring that the procedures must be followed this is according to international food
standards.
 There must some decision made by the owner of the Brasserie restaurant to make some
helpful decisions for reducing the hazards.
What are the hazards?
A hazard is a thing what is dangerous. The food hazard is related to something whereby eating
such food that harmful or unsafe. Therefore the hazards must be identified while preparing the
food to enhance the safety level of the food. Some food safety hazards are mentioned below:
Physical: there may include some physical particles inside of the food.
Chemical: sometime the restaurants may use some chemicals as preservatives.
Microbiological: It may contain some harmful and dangerous bacteria inside of the food.
4.3 A food safety training guide which summarizes the legal requirements of the
organization selected
Nowadays the Major issue is food safety for the entire people id related to food and beverages.
Therefore a food safety system is made to ensure the safety of the customer’s health and prevent
them from illness and other risk factor which may occur while eating the contaminated food.
Such a safety system helps to manage the hygiene for the food also helps to people to prevent
illness. Such food safety system helps in for the enhancement of the county’s economy by
attracting the people or customer and providing a belief by informing them exact information of
the food. Also, it provides the best service in the context of Brasserie restaurant (Pierson, et. al.,
2012). The food safety system provides some specific rules and laws related to food trade, with
the help of this the food safety system provides the unhygienic conduction. The food safety
system is controlled by the state authority; licensing authorities, the authority of central, officer
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for the safety of food, chairperson and etc. these officers and authorities have a responsibility to
implement all the rules and regulation for the food and safety management for every restaurant.
Food safety guide: the above-mentioned officers have the authority to regulate all the rules and
regulation for every restaurant. The food safety guides are mentioned below:
 The Brasserie restaurant must provide his food license and some other detailed
information.
 The Brasserie restaurant has to follow the food safety act which was made in 2014 by
international food corporation.
 They have to follow all the HCCP standards.
 The Brasserie restaurant must be carrying some other legal documents to practice in the
food production sector.
 Brasserie restaurant has to provide some other information to their customer such as
Hygiene regulation
 Preparing a fixed framework to follow entire Hygiene standers.
 Brasserie restaurant must know about the temperature control benefits.
Conclusion
With the help of above-presented report, a conclusion can be found that; in food safety and
measurement the contamination and some other food hazards are the major aspects to be
learned. It also provides information related to food risks hazards, risk level, and how to
overcome from there. Also, it provides legal guidance and some other safety requirements
to run a perfect restaurant. It also helps to manage the hygiene and microbiological hazards.
Therefore the established rules and safety feature must be followed by the restaurants and
café’s to reduce the risks and follow the food safety standards.
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References
Bassolé, I.H.N. and Juliani, H.R., 2012. Essential oils in combination and their
antimicrobial properties. Molecules, 17(4), pp.3989-4006.
Carrasco, E., Morales-Rueda, A. and García-Gimeno, R.M., 2012. Cross-contamination and
recontamination by Salmonella in foods: a review. Food Research International, 45(2),
pp.545-556.
Caswell, J.A., 2012. Economics of food safety. Springer Science & Business Media.
Collins, B., 2015. Food hygiene, deprivation, types of premises and rates of gastrointestinal
illnesses in the UK. Public health nutrition, 18(01), pp.160-166.
Fu, L.L. and Li, J.R., 2014. Microbial source tracking: a tool for identifying sources of
microbial contamination in the food chain. Critical reviews in food science and
nutrition, 54(6), pp.699-707.
Gould, G.W., 2012. New methods of food preservation. Springer Science & Business
Media.
Hall, A.J., Wikswo, M.E., Pringle, K., Gould, L.H. and Parashar, U.D., 2014. Vital signs:
foodborne norovirus outbreaks—United States, 2009–2012.MMWR Morb Mortal Wkly
Rep, 63(22), pp.491-5.
Jain, R., 2012. Providing safe drinking water: a challenge for humanity.Clean Technologies
and Environmental Policy, 14(1), pp.1-4.
Jay, J.M., 2012. Modern food microbiology. Springer Science & Business Media.
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