Food Safety Management Report: Analysis of Food Safety Practices

This report delves into the critical aspects of food safety management, providing a comprehensive overview of food contamination, preservation, and storage. It begins by reviewing controls to prevent food contamination, analyzing various sources like microorganisms, chemicals, and physical contaminants, and examining the effectiveness of different food preservation methods. The report further explores safe food storage methods with temperature control systems, emphasizes the importance of personal hygiene, cleaning, disinfection, and pest control, and highlights the need for hygienic premise design and hygiene training. Additionally, it discusses food hazard risk assessment, food safety control systems, and concludes with a food safety guide summarizing legal requirements. The report aims to provide a clear understanding of food safety practices to prevent foodborne illnesses and promote public health.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
A) Review of controls available to prevent food contamination............................................1
B) Analysis of different sources of food contamination........................................................3
C) Food preservation methods and their effectiveness...........................................................4
TASK 2............................................................................................................................................5
A) Various methods for safe storage of food with temperature control system.....................5
B) Importance of personal hygiene, cleaning, disinfection and pest control.........................7
C) Need for hygienic design of premises and hygiene training.............................................8
TASK 3............................................................................................................................................9
A) Food hazard risk assessment.............................................................................................9
B) Food safety control system..............................................................................................10
C) Food safety guide which summaries the legal requirements of organisation..................12
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................14

INTRODUCTION
Food safety is a very important aspect that has to be considered very effectively as to
prevent oneself from various infectious diseases. There are many situations where people use to
avoid the guidelines that are described for several products of food, this leads in health related
problems that are mostly faced by people. Many time just because of carelessness numerous
problems get arise. Food safety is essential to represent sustenance taking care of arrangement
and capability of food in ways that food borne. Food contamination can cause genuine ill and
even death. Vast majority of general population accept that spoilage of eatables by bacteria can
cause many issues that some times can not even treated. . There are ten sorts that can be used at
home which are very helpful in prevention (Bell and et. al., 2013). People should wash hands
appropriately, wash worktops, wash dishcloths, utilize separate cleaving loads up, keep rough
meat divided, store meat on base rack, cook meat completely, keeping food frozen, cool waste
rapidly, and last one is item use by dates. Food safety in present circumstances is been
considered as significant concern of general public as with increase in care to safety and its
issues among them. Individuals are more prepared towards thinking of cleanliness and security
in food items This report would as well examine strategies for sustenance safeguarding and
assess their adequacy too and it would additionally assess protected storage strategies for food
and ingredient, temperature control structure also. It would assess significance of cleaning,
individual cleanliness and infection control in food.
TASK 1
1.1 Review of controls available to prevent food contamination
Contamination of food is known as that state in which food becomes spoiled with this
food become useless and can not be eaten any more and if consumed then various diseases and
infections any many more problems will take place. Food impurity is very much dangerous as
that could lead towards food borne or any other harmful diseases to those who will consume the
same. They would face serious issues which are related to health (Bigliardi, Bottani and Galati,
2010). People should be very much familiar to such things so that they could prevent themselves
by all these problems and if they would face such kind of issues then they could handle it
accordingly.
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If food would be contained, stored or handled in proper manner then it could be
prevented by spoiling of it. Poisonous or toxic components could be generated by various kinds
of bacteria which could result in making food poisonous and this will lead to serious health
issues to people who will consume it. Contamination of food can occur due to some pesticides or
chemicals these are used by agricultural sectors so as to protect food from insects and pests.
(Bowling, 2014). It is essential to prevent food getting spoiled by bacteria or any other chemical
which would have a bad impact on health and it could become more problematic. So it should be
controlled and for that, various steps should be taken and has to be practised in regular manner so
that problems related to health issues can be prevented. Some points which have to be followed
to control food from getting contaminated are described as below:-
 Raw meats should be kept away from other eatable items which are consumed without
cooking like salads, breads or fruits. This has to be kept differently or it will be dangerous
to consume.
 It is essential to keep utensil, hand, and surface area of food kept should be very clean
and hygienic as that would prevent in contaminating food, cleaning of all these things
would decrease amount of generating of bacteria.
 If food would be cooked in safe temperature then it can kill harmful bacteria by which
health problems would decrease.
 To avoid infections- It is very necessary to separate all spoiled food items so that
infection can be prevented at prior level.
 Chopping board: It is a thing which is used chop several food products, it has to be kept
separate for each materials like food items, raw meat or sea food and separate board for
fresh products, if different boards are used according to the products then it will help in
preventing from infections that can spread through meat and sea productions (Davis and
et.al., 2013). If all food would be chopped in one chopping board then bacteria of raw
meats or sea food can combined with fresh products.
 It is essential to store food in normal temperature which will prevent food by getting
spoiled.
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Physical contamination and its prevention- This is a situation in which the physical particulars
use to mix together with the food substance and make them impure.
 Physical defilement and its counteractive action: It is a circumstance when physical
particles get blended with nourishment and make it debased. This factor give such a great
amount of damage to nourishment and materials and subsequently an individual prompt
endure overwhelming misfortune shape that. The main considerations which make this
component is hair, earth and so forth. For controlling this thing, administration need to
take think about legitimate cleanliness of nourishment at the season of its planning.
Likewise, the individual who used to get ready such sustenance need to deny to wear all
such unsafe materials which get dropped into that. In this worry, five season inn can
utilize X-ray machine for recognizing such materials which dropped into that. This
guarantee to advance increasingly well-being of sustenance.
 Chemical contamination and its control to prevent with a specific end goal to
safeguard nourishment and materials for long haul, numerous association utilize
chemicals to preserve them. Numerous ranchers utilize pesticides for generation for
nourishment grains which make numerous infections. Consequently, expert need to
utilize powerful controls for saving all sustenance materials. Like, organizations utilize
chemicals in making their sustenance stay crisp and sound yet this can not complete.
Thus, inn need to make their sustenance at required time it incorporates less chemicals
association into that.
1.2 Analysis of different sources of food contamination
There are different kind of parts which leads to contamination of food and this could
create problem to health of person, all sources which are included in spoiling of food plays a big
role in making food poisonous. Day by day, food is becoming infected because of different kinds
of bacteria generate in it and because of improper handling of food materials. There are some
sources by which food spoils:-
 Microorganism contamination- Microbiological is a mix of two term micro which
describes small and the term organic which denotes living organism. This kind of
impurity is been deeply worried with the small living things which are been created
because of different reasons in various food items (Routledge, Davis and 2013). This
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spoiling is been happened when the small living organism are been work in the
sustenance and crown jewels the substance at entirety. The food is impure when the small
living creatures are produced in the food as the microscopic organisms are the significant
source of food infectivity and causes extreme medical problems. Microbes are the most
moderate living cells which are not apparent without magnifying instrument.
Additionally, these sources are been created because of the unhygienic hands, surfaces,
sniffling and hacking while at the same time cooking food, spoiled food and the revealed
food items. It has been in this way recognized the sustenance must not be keeping in
mind that revealed and guarantee that appropriate dealing with and capacity of the food.
 Chemical substance: Chemicals are been to a great extent utilized at each place either in
the kitchen of at some other expansive measure ranges. It has been observed that
individuals in the fields make utilization of the chemicals like pesticides or bug sprays to
stay away from the bugs in the land. Moreover, individuals make utilization of the
cleaning chemicals and alternate variations which could prompt the food uncleanness
seriously (Elsevier, Jemmasi, Strong and Taylor, 2011). Wrongly utilized or misuse of
the chemicals like bug sprays, bug anti-agents, cleaners, and so on in the kitchen or close
to the sustenance could bring about the spoiling of the food . It is particularly essential to
ensure that the food must be secured and put away separated from the zones where the
artificial items are set so that to scheme the event of the compound spoiling. In addition,
it has been additionally discovered that it must be guaranteed that the man-made
appearance must not be utilized as a part of the zones where the food items are been
uncovered.
 Physical contaminate: Physical standards pollution is been mainly happened because of
the carelessness of different acts like storage of food, individual cleanliness, disgraceful
treatment of sustenance, and so on. Due to the unhygienic or unsafe physical contact the
sustenance dirtiness is been happened generally. It has been discovered that it is
extremely important to ensure about the best possible dealing with and covering the food
alongside the successful storage of the items as getting in the physical contact in any of
the way would cause spoiling. For instance, if the food is left uncovered, then any of the
component like tighten or sticks could fall the food which could create immediate
extreme hazard over the general population. The food could likewise be impure by
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reptiles, cockroach, mosquitoes, and so forth if left uncovered. Accordingly, it is
especially essential to keep up cleanliness close to the food range and in the kitchen
surfaces too.
Food poisoning Food borne diseases
This is being caused by the high existence of
the bacteria. It can be caused by the those food
which is having high amount of toxin.
This is caused by having of the beverages
which is having high rate of the chemicals
which is presented in that. And it is mainly
caused because of the food and beverages
which is consumed by the people.
This toxin use to directly starts to make the
bacteria's infections in persons body.
The bacteria which is present in this helps in
releasing the toxin and the invade and the
damage epithelium.
This may affect a people by carelessness and
not having hygienic food this may impact on
human body very badly.
The factors which is uncontrolled may cause
these kinds of diseases.
There are two bacteria's are there which make
problems like this which are clostridium
botulinum and staphylococcus.
This may release various kinds of virus and
bacteria's and that may affect the human body.
There are some symptoms or the things which
can be occurred in human is vomiting and
headache
In this it creates many different microorganism
in a human body and then it starts to react with
the chemicals and all this together creates
problem in human and they get fever.
It is a constricting terms and this may known
as a part of food borne disease.
It is the broad and huge terms which is being
compared to the substance poisoning.
1.3 Food preservation methods and their effectiveness
In ancient time, people used different kinds of methods which helped in preventing food
items from getting spoiled and they could stay fresh for long time. They knew various ways to
preserve their food items like making pickles, dry fruits and many more things. Now also people
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use to use methods which would help them in preserving food items but they use new methods,
they are using those methods which was introduced by ancient menin new form while cooking.
Some techniques which are used are stated as follows:-
 Home canning method- In this method of canning, it is been done through some
procedures which helps in storing food items in proper way and this aid in keeping food
item fresh for long time (Garayoa, Díez-Leturia and García-Jalón, 2011). If it is been
done in correct manner then it can prevent food keep safe. In this mainly food items like
pickle can be preserved, canning system would keep pickle stay fresh and good for long
time, if methods followed properly to prevent it. This method is safe to do.
 Drying food- Drying of food items is an ancient method to preserve food for the time
when it will not be available. In this method, food is kept in sun to dry and then it is been
preserved, it is said that after food had dehydrated then bacteria which generate in
moisture would not attract to this, ancient people says that after draining water which is
containing in vegetables it preserves it nature taste and stay good for long time. So that
can be used in non seasonal time. Dried food is then kept in some air tight boxes which
prevent it from coming in contact with moisture and bacteria. In this method, dry fruits,
dry mangos and things like this are been done.
 Freezing food- Freezing of food is better to prevent it from generating bacteria in slow
form. Freezing food items maintain its taste, nutrients and its freshness which keeps it
good to eat after sometime or days. If food is kept for freezing then it will help in
preventing from getting spoiled.
 Fermentation- In this method, some useful bacteria is allowed to act with food substance
which help in making food items to get in acidic form. This would help food from getting
spoiled. For example: it is mainly used in curd, making any batter, etc.
 Acidification- In this process, food products like veggies, fruits, etc. are just dipped in
vinegar and stored for long period of time by which they stay fresh and the food item
does not lose its taste (Kim, Suh and Eves, 2010). This method is used by people so that
they can enjoy veggies and many other food items for long period of time with same
taste. Vinegar helps in cleaning dirt and germs from food.
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2.1 Various methods for safe storage of food with temperature control system
Food safety is an essential part to prevent people to have good health and that could
prevent them from having any kind of health issues. Spoiled food can make a healthy person
became ill, this can even lead to high health issue, food can transmit bacteria from one person to
other. Unhealthy food may create problem for people which can make them sick, to prevent food
to get spoiled some ancient methods should be used like keeping oil, vinegar, salt in food items
can prevent them from getting contaminating easily, and some modern methods also can be used
like freezing, boiling, etc. if food is stored in proper manner then it can save food by getting
spoiled, save money and make available of food at non seasonal time (Mena, Adenso-Diaz and
Yurt, 2011). Some methods are there which should be used to prevent food with temperature
control system:-
 Freezing- Remaining vegetables and fruits should be stored in freezer in low temperature
which will help in maintaining their taste and will keep them fresh for some time.
 Drying food- Drying veggies, fruits and other food items would help in keeping it
without getting spoiled and after it dehydrate, it maintains its natural taste. After taking
out their water, it should be kept in airtight container which would prevent them from
contacting with germs and moisture.
 Canning- Canning is a process in which food items are stored in the containers which are
airtight and this prevents food by contacting it with air. This will make them stay fresh
for long time and help in keeping away from bacteria and other microbes.
 Pickling- This process is done to store food for a long time by using vinegar which will
keep that safe from bacteria.
 Salting- This is done for foods like meat, seafood, porks, etc. This process will help in
straining out existing water from food items and killing germs from it and keeping them
fresh for some time.
It is been seen that food material gets spoiled mainly because it is not stored properly
which then leads to get more bacteria in it. Time and temperature make food get damaged and
so, it is essential to take care of it. Using of heat, freezer, etc. can help in keeping food in fresh
condition as this would help in killing bacteria by food. Chiller are used to store products like
meat, milk, etc. now a days there are different kinds of processor are their with keep food heated
or cooled to make it prevent from bacteria and other poisonous elements. People should keep in
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mind about temperatures which would help them in keeping foods safe for long time and this
would aid them in consuming it at non seasonal time. They can the store food items according to
their choice.
1. Bacteria: Making a nourishment defiled and ruined is because of bacterial multiplication and
microorganism. In this unique situation, temperature, stickiness, oxygen, water assumes a vital
part. Additionally, finger and nails assume a urgent part in exchanging microbes from individual
to individual. These bacterial and contagious are basic in bringing forth numerous chemicals
which are not fitting for nourishment.
2. Yield: Texture and surface of any sustenance material get influenced because of essence of
yeast into it. This is utilized to give shapes to numerous sustenance things like breads and so
forth. This is typically utilized by bread shops in get ready pastry shop things. It takes places
when there is a decent rate of sugar and carbon dioxide is available into any material.
3. Moulds: Generally if any aluminium material will prompt drop into any eatables then it
prompts influence that to such an extent. Henceforth, moulds are made of aluminium, and
accordingly if any aluminium molecule will fall into that then it prompts ruin any nourishment
material quickly. In addition, if hair additionally fall into that, this will going to influence the
sustenance.
4. Time: If cooked sustenance is stay in natural air for additional time then it will going to
influence and ruin nourishment in particular. Henceforth, administration need to take think about
this idea and get ready sustenance around then at whatever point it is required.
2.2 Importance of personal hygiene, cleaning, disinfection and pest control
It is a duty of food handlers to guarantee that the food is not become impure the well
being of food handler or individual cleanliness. Individual cleanliness is an present control to
keep the food from being spoiled. It incorporates utilization of defensive attire, individual
cleanliness and lawful well being. While getting ready the food, insurances should be taken to
guarantee that substances or any other things that interacts with food are not impure by body or
from anything on our body like, ornament, hair, cotton cloth, and so on . Working unit
cleanliness helps in keeping up great well being, It will lessen the reason for food situating.
Faculty cleanliness ought to be kept up wherever whether making food in a home or in food
making business condition. To stay fit it is essential to take care of many things which will aid in
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staying healthier and fit. They have to take care about all safety measures. Work force
cleanliness in food security can be accomplished by taking after the following things:
 Hand washing: Food handlers essential to wash hands legitimately while incoming the
food handling with range and also in the backwash of utilizing wash rooms, eating,
utilizing cleaning supplies or taking care of crude food (Considine, 2012). To stay
healthy it is essential to wash hands properly and at the time of having food.
 Clothing: Clothes worn in food handling with extent should to be spotless and free of
earth. Clean cloths helps people to stay healthy as it helps in staying away from germs.
 Accessories: Accessories like ornament or cotton cloth be maintained a good distance
from while entering in the food handling with dominion since it might conveys
microscopic organisms and germs.
It is bad to pick up food which is not good for the body. For having a food substance safe
far from a wide range of germs and microbes, it is important to have a secure technique for
sustenance planning, serving and putting away. The misused of food may cause purpose behind
food harming. Cleanliness is the main consideration which helps in staying away from these
issues. Cleanliness incorporates washing hands appropriately some time recently, get ready,
serving or eating food (Bell and et. al., 2013). It additionally incorporates utilization of clean
surfaces in food taking care of area, exhaustive was of products of the soil, purification of
supplies utilized as a part of food dealing with zone, and so on.
Purification is a procedure of executing small living organism with the reason to lessen
their number at the level that it is neither harmful to well being nor to the nature of spoil able
sustenance. With the proper healthful small living organism can be lessens to the required level
for food assurance. There are many sorts of disinfectants which are guaranteed to be best in the
market and is reasonable for the sustenance business, for example, Element and gas discharging
compound, Fourth no ammonium compound, and so on. Sterilization helps in keeping the food
particles new and far from microbes making the food damaged. A quality irritation control is
most required in food preparing condition. It is required to avoid potential risk to keep from food
bugs like cockroaches, flying bugs, ants,rats and mice picking up section into food readiness
territory or food stockpiling. An appropriate pain control will help in keeping the food from
getting stained or spoiled which can turn into a cause to extreme medical problems. Bug control
is imperative since pets convey unsafe microscopic organisms that can cause sickness because of
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impure food. These unsafe microorganisms gone to the food by contact with their defecation,
hair and pee.
2.3 Need for hygienic design of premises and hygiene training
Cleanliness is a first need of each individual whether as an overall population or a
business
association. Keeping up cleanliness in the premises help in pulling out individuals towards the
organization. For keeping up the food quality standard, cleanliness required and it is considered
as a basic stand. The outline and design of cleanliness food premises with the end goal that it
 incorporates which are:
 Allow great cleanliness has to be prepared and sufficient cleaning has to me taken care
 Separate capacity range for vegetables and meats and for sea foods ought to be given
 The dry products have to be kept in separate rooms .
 Proper space has to be provided for each and every items of foods.
 At places where foods are stored proper ventilation must be provided
 At key areas, electrical fly killing units must be availed.
 With the developing mindfulness among overall population, the interest for distinct and
solid sustenance food is developing. In this way, with this developing mindfulness the
need of cleanliness plan for the food handling premises is increasing. A cleanliness
outline of new sustenance premises ought to consider the accompanying things:
1. Floors: The floors of new food premises must be perfect, covered, simple to clean so that
effectively it can be procured.
2. Walls: Walls ought to be strong, impenetrable, and non-poisonous.
3. Entrance and windows: Should be appropriately fixed to avoid passage of bugs. They ought
to be non-spongy surfaces and simple to clean.
4. Washing facility: Sinks ought to be accommodated hot and cold water for washing food item
as well as utensils.
It is very necessary for to avail training regarding food safety and prevention techniques
to the people of society by several modes, seminar and street acts can be performed so that
awareness about these problems can be created among general public of the nation. With the
need of cleanliness premises, there is additionally required to lead preparing for staff individuals
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keeping in mind the end goal to make them mindful of the cleanliness norms and its results so
that to keep up the decency of the environment. (Bigliardi, Bottani and Galati, 2010). Food
basically get spoiled due to not keeping them in proper and required temperature. Such causes
can be evacuated by demonstrating powerful trainings about the significance of cleanliness in
food handling range. The level of preparing required by the staff relies upon the obligation he
performs (Mena, Adenso-Diaz. and Yurt, 2011). Like, for instance, individuals required in get
ready food like gastronome experts, providing food aides, requires more overhead amount of
cleanliness preparing than the individuals who tend to clients. There is number of food
cleanliness trainings accessible as indicated by the requests of food handlers. The preparation
furnishes individuals with enhanced learning about the sustenance and well being standards. The
different perspectives identified with food and safety has been recognized in the preparation, for
example, cleanliness, individual cleanliness, bother control, food storage, conservations, and so
forth. Such cleanliness trainings make remarkable appropriate and sound as well as aides in
building the general public fit and solid.
TASK C
4.1 Food hazard risk assessment
Nourishment in sustenance additionally changes on which appraisal of their effect on
human body and also different things can be resolved. Nourishment peril hazard evaluation for
Five season is shown underneath:
Recognize the risk
Administrator of sustenance division in Five seasons initially need to survey peril which can be
caused by nourishment. This should be possible by individual perception where a supervisor
itself will distinguish and assess issue by associating with representatives who are working
around there.
Figure out who can be hurt
The supervisor in the wake of recognizing peril needs to ensure who all will be influenced by
that with the goal that measures to secure those influenced individuals can be taken and an
arrangement to cure these can be resolved. How these individuals will be influenced likewise
should be characterized.
Create controlling measures
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Controlling measures for these risks by assessing every accessible arrangement in order to have
an appropriate amending result. Chief needs to do an entire research with respect to nourishment
and sustenance related risk this lone will enable it to find out most ideal to come about.
Dialogue and correspondence
Registered outcome ought to be examined with representatives in organization moreover their
feelings and acknowledgement will be recorded. This will help supervisor to have best outcome
and plan for individuals who are working for the same. Imparting the outcome to individuals is
essential as they will in the long run be alarmed by changes and results.
Investigating the entire arrangement
Here director will audit entire arrangement and method which have been started to have an input
by individual perception which will help in distinguishing conceivable issues or blunders in set
up prepare.
By this above method the organization will have the capacity to evaluate nourishment
perils which may have been caused by operations of Five Seasons inn amid giving its
administrations to clients.
4.2 Food safety control system
Nourishment security control framework is built up to discover measures for well-being
and cleanliness in Five Seasons lodging. A framework is a structure to have an entire rule about
how things can be observed and controlled. To finish this framework following are components
with brief support which can be utilized:
 Risk Control
An organization must have every one of the measures to control hazard or any contention which
may emerge in premises of organization. For this different instructional meetings to worker or a
few direction to individuals about nourishment propensities and how to expend it can be given
by association. It likewise needs to recognize the issues or hazard which may emerge while
working the business as this will help in discovering arrangement which are suitable for the
same. This will help in controlling danger which is related with organization this will help in
changing issues which may emerge.
 Judicial Regulations
Administration of a nation likewise manages standards and methods for organizations who are
managing in this division. These are to give appropriate well-being and cleanliness in their
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administrations to individuals whom they are serving. These are made to secure the privileges of
individuals and additionally workers with the goal that they are not hurt or tainted by a source.
These are lawful tenets and controls which are to be trailed by an organization in cordiality part
with determination in nourishment and administrations.
 Risk Free Cooking
In a lodging there are gourmet expert and cooks who do cooking of nourishment and this is done
under high blazes and additionally high temperature. Offices to have a hazard free cooking in
Five season needs to ensure with a specific end goal to have a control over circumstances which
may emerge because of fragmented structure. Types of gear for cooking which are basic and
required must be given to culinary specialists so as to have a safe and secured condition for them.
This will help in having most ideal measures for representatives by which they will hold and
work with dependability for organization.
 Proper Labelling
Legitimate data identified with sustenance which is being given by organization must be given.
This will help in telling individuals and keeping up a straightforwardness in operation of
business which will pull in more client who can depend on administrations of organization
aimlessly as they will have a total information about what is being served to them.
Above are measures to have a control framework in an association by which an
organization can have effective operations which will leas it to edge. Five season need a
legitimate working so control and observing of exercises is essential.
4.3 Food safety guide which summaries the legal requirements of organisation
Legislation produces high quality in food. these legislative actions provides guarantee
that more effective products and services are availed so that clients can be happy with the item.
Considering the laws as-
 Food security act 1990: This demonstration comprises of arrangement that are identified
with the nature of the food that is given to the clients. This demonstration denies the
utilization of material that is unsafe to state of individuals. It comprises of food safety
necessities. It says that it is offense if merchant offers the sustenance that is not of nature
and not according to quality that is requested by the client (Wagner. and Meyr, 2015).
This demonstration considers due persistence in such manner.
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 The Food regulation 2006: this regulation has been implemented by the government so
as to . The energy of such officer is to issue cleanliness change notification, to issue
restricted requests, crisis take note. This demonstration comprises of temperature
necessity that is duty to protect the food.
 Food design regulation 1996: It says that it is required to name food with date so that it
can be recognized to discard the expired food. It is imposed to paste the date of
assembling, expiry, place of root, direction to utilize and protect and the material that is
utilized to set up the food.
 Regulation (EC) No 852/2004: The duty of food security very much linked with the f
business administrator. It says to consider HACCP arrange. It is required for food
services to secure with the specialist. To guarantee the duty where the food is set. Satisfy
the duty of foodstuffs, necessity of hardware, waste administration framework, water
supply and so on.
CONCLUSION
As per the above discussion, it can be concluded that food safety is one of the important
segment for Baileys Fish and Chips Restaurant. There are many risk handling systems that can
be used by the cited organisation so that they can offer qualitative product to the customers. It is
required to use quality measures because it provides assistance in providing maximum
satisfaction to user. There are many legislations like Food safety act 1990, Food regulation 2006
and Food labelling regulations 1996 that are required to be followed by this organisation and it
ensures that qualitative material is used. These legislations are formed to monitor each stage of
cooking so that they can identify the issues with quality.
HACCP states control mechanism that can be used to establish control over the safety of
food. It also states that it is mandatory for such organisation to provide complete information
related to the food that is offered by them. Description must be needed to cover information
related to manufacturing style, expiry date and material with its quality that is used in
production. The way to use the product, safety measures required to be taken, etc. This is
important the firm to organise training session for their workers so that quality assurance
mechanism can be established by them. All safety methods should be known properly and the
way should be studied in which different food materials have to be kept along with the method
14

by which bacteria and other microbiological things can be reduced. Also, it has been assessed
that some material should be kept in air tight containers as well as there are many ancient and
modern methods by which food can be prevented from getting contaminated like pickling or
freezing.
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Bowling, A., 2014. Research methods in health: investigating health and health services.
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