Food Safety and Hygiene Management Report for Riverview Bistro

This report provides a comprehensive analysis of food safety management practices, focusing on the case study of Riverview Bistro. It begins with an introduction to food safety management, emphasizing the identification, evaluation, and control of food hazards across the supply chain. The report then delves into various aspects of food safety, including the controls needed to prevent physical and chemical contamination, a comparison of food poisoning and food-borne infections, and methods to control food-borne illnesses. It also categorizes food spoilage agents, discusses food preservation methods, and evaluates their effectiveness. Furthermore, the report covers temperature control systems, safe food storage methods, the importance of personal hygiene, and the problems associated with pest control in food premises. Finally, it touches upon food hazard safety risk assessment and food safety control systems, providing a detailed overview of food safety and hygiene practices in a hospitality setting.

Food Safety Management

Table of Contents

INTRODUCTION
Food safety management is the complete process, which has been initiated with major
motive to get effectively control over food practices. Food safety system identifies, evaluates and
controls food hazards at all level of food supply chain. In the current scenario, food safety
measures has been raised with effective control over food related regulation. This report will
carried on Riverview Bistro, which is the leading British based hospitality organisation, with
their specialization into the restaurant and hotel services. Apart from this, report will be carried
on categorisation of food spoilage agents, methods of food prevention and effectiveness of such
methods. Along with this, report will cover temperature control measures, methods of safe
storage of food, importance of personal hygiene, problems associated with pest control. Lastly,
report will cover food hazard safety risk assessment, food safety control system and safety guide.
TASK 1
AC 1.1) Discuss the controls required to prevent physical and chemical contamination of food
Food contamination refers to the presence of harmful chemicals and micro-organism in
food, which can cause consumer illness. There are three types of food contaminants such as
bacteria, fungi, parasites and toxins. Chemical and physical contamination occurs when food
comes into contact with chemicals and which can lead to chemical food poisoning. Some
common contamination may include: Kitchen cleaning agents, proper storing of kitchen, which
are essential for cleaning. On the other hand, physical contamination occurs when actual objects
contaminate foods. In context with Riverview Bistro, list of control required to prevent physical
and chemical contamination are as follows:
Checking of the staff: To begin with, restaurant needs to make sure that their staffs are
have physical problems or disease. They are required to avoid fallen of hairs, which generally
falls 50 to 75 hairs everyday. If these hairs would mix in food, it will make food ineffective for
health.
Ensure restaurant premised must be pest free: Manager of Riverview Bistro needs to
make ensure that premises of this restaurant should be Pest free. Also, cleanliness and dust must
be remove. Insects such as cockroaches, rats and mice are required to be throw out of premises to
ensure food safety.

AC 1.2) Compare the characteristics of food poisoning and food borne infections
Difference between food poisoning and food borne infections
Both the terms, food-borne illness and food poisoning, are used interchangeably by
potential consumers. However, both have different meanings. Food-borne illness is an infection
or intoxication that results from eating food contaminated with viable (live) microorganisms or
their toxins. Food-borne illness includes allergic reactions as well as other conditions where
foods act as a carrier of the allergen. Food poisoning is the clear form of food-borne illness and
is caused by the ingestion of preformed toxins.
Produce a list of food borne infections
There are various food-borne infection are as follows: Norovirus, Salmonella,
Clostridium Perfringens, Campylobacter and Staphylococcus aureus
Provide brief remarks about the characteristics of food poisoning and food borne infections
Basis Characteristics Remarks
Food poisoning Cramping, nausea, vomiting along with
diarrhoea
Proper medical aids is
necessary along with food
safety measures. Pest must be
avoided in that condition.
Food borne infections Watery diarrhoea, loss of appetite and
weight loss. Also, stomach pain,
bloating, increased gas, nausea and
fatigue are some common symptoms of
this.
Proper clean management and
regulation is necessary. Person
must make sure that insects or
any micro-organism must be
removed from premises.
AC1.3) Discuss how food-borne illnesses can be controlled
Explain what is meant by food-borne illness
It is any illness that resulting from the food spoilage of contaminated food, pathogenic
bacteria, viruses or parasites that contaminated food as well as toxins such as infected
mushrooms. Most of the food-borne illnesses are acute, meaning they happen suddenly and last
for short period of time. Even, most people recovers it without treatments.

Produce a list of food-borne illnesses
List of food-borne illness are as follows: Salmonella, Norovirus, Campylobacter, Listeria
etc.
Provide brief remarks about how each illness can be controlled
Such illness can be controlled through effective food practices such as clean management
into the premises with food safety measures to be taken care of. Also, these can be overcome
through control measures into the food premises practices.
TASK 2
AC 2.1) Categorization the food-spoilage agents that affect food quality
Food spoilage means disagreeable change in a food's normal stage. Such changes can be
detected by smell, taste, touch or sight. These changes are majorly due to a number of reason
such as air and oxygen, moisture, light, microbial growth and temperature. Sign of food spoilage
may include an appearance different from the food in its fresh stage. There are several agents,
which are simply responsible for food spoilage and ineffective quality of food are as follows:
Food spoilage agents Food that may affected Actual impact
Bacteria Bread, wheat, peanuts,
Curd
Bread is too dry for bacterial growth, but
fungi can grow in it very quickly, when it
connects to outside ait. Also, same with
wheat, when this be kept in open air,
bacteria or micro insects generally catch it
fast.
Micro-organisms Banana, pineapple guava
and apple,
Many fruits are protected against by such
micro-organism. On banana, Because of
such micro-organism, vegetable results
into black spots and poor quality shape
and size. Also, taste will become sour.
Air and dust Butter, milk and cream In market, butter for sale generally found
open, which can easily catch ineffective air
and dust particle. This can change colour,

taste and quality of both butter, milk and
cream.
AC 2.2) Discuss methods of food preservation
In order to preserve food for longer period of time, effective and proper preservation is
required. Proper infrastructure is required, especially in case of hospitality industry. There are
various methods that can be list to protect quality and taste of food product are as follows:
Drying is the oldest method of food preservation. This method tries to reduce water, which
prevents bacterial growth. Also, drying reduces weight, so that food can be carried easily.
Freezing is keeping prepared food stuffs in cold storage to protect it from getting junked.
Mainly, Food products such as tomato, fruits, curd, milk etc., are need to be kept to protect it
for at-least a week period.
Salting and pickling is also know for its curing to remove moisture's elements from food like
meat. This needs to b done with raw chicken and lamb, which catches bacteria contents easily.
Pickling means preserving food in brine(Salt solution) or marinating in vinegar(Acetic acid) or
olive oil to preserve actual quality and taste.
AC2.3) Evaluate the effectiveness of food preservation methods
In order to evaluate effectiveness of below given food preservation method, processing is
needed along with frequent days to apply it. The evaluation of food preservation method is as
follows:
Tomato will be keep for at-least 2 days in sun to check its ability to stay for longer period of
time. Drying will use to remove excess water from vegetables, in such a way that it will being
to start loosing its shape, colour and taste.
For checking suitability of freezing method, milk and curd will be put in cold storage of hotel
to whether milk will be last long for how much time period. If milk starts showing yellowish
colour, then this Is the symbol of ineffective use of freezing to maintain quality, colour and
taste of milk.
For testing the suitability of Salting & pickling, both chicken and lamb will be put in open

TASK 3
AC 3.1) Discuss the key steps in a temperature control system
For effective food safety management, it is necessary to have efficient control over the
temperature, where food products will be kept. In context with Riverview Bistro, temperature
control system is necessary to maintain status, quality and taste of food item. There are various
valuable key steps for temperature control are as follows:
Cooling: During process of cooling, electronic thermometer will be used to control and
measure temperature of cooling in cold storage area. Food will be put to cold storage area at
temperature level of 4l degree Fahrenheit or less.
Cooking: Riverview Bistro majorly uses multi-microwave into their cooking process.
Temperature level must be maintained at 165 F or less. This level is required to protect food
from being burnt or getting black colour or else this will be effect the human health.
Delivery: While, in case of food delivery, packaging needs to be effective along with use
of nitrogen inside packets. Riverview Bistro needs to ensure that proper packaging when they are
delivery food product to others to ensure temperature of food.
Storage: Room temperature is required in storage area. This is why because, at room
temperature, content of food item stays normal for at-least a month. On this temperature, level of
heat and cold are balanced and controlled.
Reheating: Reheating of food product must be done 165 degree Fahrenheit for last to last
15 seconds. Steam tables, warmers or any similar equipment will not heat food quickly enough
and must not be used for reheating quickly.
AC 3.2) Summaries methods for the safe storage of food
As manager of Riverview Bistro, it is necessary to have safe storage of food to maintain
its quality, taste, colour or shape etc., for longer period of time. This leading hotel must focus on
investing for large storage space with cold system and temperature device. There are various
methods of safe storage of food are as follows:
Using strong and non-toxic containers: Make sure that food containers must be cleaned
and also in good condition and cooking zone must use this for cooking purpose only. Covering
the container will plastic foil or tight fitted lid is necessary to keep food safer for longer period of
time.

Avoid refreezing: Food-poisoning bacteria can grow in frozen food, while it is thawing,
so avoid thawing frozen food into the temperature danger zone. A general rule says that, avoid
refreezing thawed food. Food that is frozen second time is likely to have higher level of food-
poisoning bacteria.
Fridge storing: Ideal temperature for fridge should be 5 degree Celsius or below. Also,
the freezer temperature should be below -15 °C. Using of thermometer to check temperature of
fridge is necessary.
AC 3.3) Evaluate the importance of personal hygiene in the control of food contamination
Personal hygienic decision has played necessary role for better health and removal of
factors to led health into critical condition. In such decision making, where people starts giving
importance to hygienic food product, while consuming. Now a days, people are using advance
equipments such as fridge, micro-wave, water purify etc., to reduce any unidentified bacteria or
infection from food to make it preserved. Also, personal hygiene ha led an initiative to make
cooking more structured and preserved to maintain quality of cooked food item, before eating.
Also, several voluntary organisation has led this as mission to make people aware about their
health crisis along with initiating them to effective practices, in case cooking or storing food,
whether at their home, hotel or any food parlour. This is a complete revolution in era advance
food preservation, with some traditional practices to store food. Going awareness for personal
hygiene has become a revolution by many people.
AC 3.5) Assess the problems associated with pest control in food premises
Pesticides are majorly used in case of farming and supply foods from one places to
another to maintain its quality and status. Pest control is the common practices associated with it.
Manager of food and beverage processing facilities and warehouse are required to adhere to a
number of health codes, but pest management is among mot important and challenging. Such
kind of practices provides the perfect condition for rodents, flies, cockroaches etc. Pest control
consists of various practices connected to food safety, but such safety would lead to play a game
with people health. It has to be pest practices is important to make quality of food product
effective, but for human health, it is not suitable. Practices of pesticides would lead to several
disease such as cancer, infection, thyroid etc. This effects are required to be control at larger
scale and measurements. Also, pesticides consumed foods have less life as compared to normal
ones. When, they connects to air, they starts becoming ineffective and matter of no use.

AC 3.6) Justify the need for hygienic design and construction of food premises
The design of an food premises is necessary to protect food against the build up of dirt,
toxic, materials and also prevent dirt getting into the food and to stop condensation or mould on
surfaces. It allows good food hygiene practices to take place, prevent pest access and stop them
living in your business. In context with Riverview Bistro, construction of food premises allows
staff to clean or disinfect the premises easily, protect against build up of dirt, toxic materials and
also prevent dirt getting into the food or to stop condensation, allow good food hygiene to take
place, prevent pest access and ensure keeping food cold or heat. Along with this, proper food
hygiene protect cross contamination between and during operations by foodstuffs, equipment,
materials, water, air or personnel. Food premises are mobile or temporary and should be continue
with set of standard are expected. There should be amendments to be made for effective
management and control over the food premises for maintaining food quality for longer period of
time.
AC 3.7) Justify the importance of training as a quality assurance mechanism
In context with Riverview Bistro, training for quality assurance mechanism is necessary.
It fulfills requirements of food safety measures, in such a way, that training to each and every
staff would lead to clear and complete quality of product. For maintaining the quality assurance ,
training will helpful to reduce risk of food poisoning, cutting down on waste, improvements in
behavior along with staff would get better understanding and appreciation on their defined jobs.
It was noticed that such quality assurance mechanism is the set of defined rules and regulations
to protect food from being exploited and harmed. In context with Riverview Bistro, training for
food safety has to be defined and well-structured with action plan to get suitable results of its to
protect the people life and health. Also, training is also to make inform staffs about their rules &
regulations, which are connected with food safety measures. Manager of Riverview Bistro needs
to plan complete chart of training sessions of quality assurance mechanisms.
AC 4.1) Produce a food hazard risk assessment
Process of food
preparation
Hazards associated Risk assessment Control measures

Step 1 Chemical
hazardous(Such as high
use of acetic acid or
vinegar contents).
Cleaning chemicals such
as hand wash, dish wash
etc.
Severity. The reaction
of such risk will be
damage for health.
Do not store place
cleaning chemicals near
food items. Also,
measures the vinegar
before adding it into food
preparation process.
Cleaning section should
be separate prepared and
must have distance from
cooking platform.
Step 2 Biological( bacteria,
fungi, micro-organism
and protozoa parasites)
High. Infection and food
poisoning will be
negative outcomes of
this hazards
Cooking platform must be
clean and protected with
regular clean activities. In
In kitchen, air purifier
must be their so as to
refresh the air and remove
harmful particles. Along
with this, daily waste
throw must be their in
kitchen.
AC 4.2) Complete a food safety control system
For ensuring the effective safety control measures, control system is required with
defined objectives behind it. In context with Riverview Bistro, food safety measures are as
follows:
Food Law and Regulations: The development of relevant and enforceable food laws and
regulations is an essential component of a modern food control system. Many countries have
inadequate food legislation and this will impact on the effectiveness of all food control activities
carried out in the country.

Food Control Management: Core responsibilities include the establishment of regulatory
measures, monitoring system performance, facilitating continuous improvement, and providing
overall policy guidance.
Laboratory Services: Laboratories services are considered as an essential component of a
effective food control system. The establishment of laboratories requires requires the capital
investment, that are expensive to maintain. For this, careful planning is requires to achieve
optimum results. The number and location of the laboratories should be determined in relation to
the objectives of the system and the volume of work.
AC 4.3) Devise a food safety guide for legislation compliance
Confidence is required into the safety and integrity of the food supply chain is the
important requirement for consumers. Food-borne disease involving various agents such as
Escherichia coil, Salmonella and chemical contaminants highlight problems with food safety and
increase public anxiety that modern farming systems, food processing and marketing do not
provide adequate safeguards for public health. Several factors which can contribute to potential
hazards in foods involves an improper agricultural practices such as poor hygienic at all stages
of the food chain; lack of preventive pest controls in food processing and preparation operations;
misuse of chemical solutions; contaminated raw materials, ingredients and dirty waters;
inadequate or improper storage, etc. Specific concerns about food hazards have usually focused
on: Microbiological hazards, Pesticide residue, Misuse of food additives, Chemical
contaminants, including biological toxins and Adulteration.

CONCLUSION
From the above report, it has been concluded that food safety management has proved
necessary to check and manages the quality of the food product. Control measures has played the
necessary in removing any defective process in food preparation. Food hazard risk assessment is
necessary to check out any hazards located into process of food preparation along with linking of
food control safety system. It has been proved necessary to identify problems associated with
pest control system and method for food safe storage is necessary and pro-active for business
regulations. Along with this, methods of food preservation is necessary along with its
effectiveness for longer period of time. Lastly, temperature control system is necessary to initiate

REFERENCES
Books & journals
Online
Risk assessment, 2018. [Online]. Available through:
<https://www.who.int/foodsafety/micro/riskassessment/en/>