Food Safety Management Report: HND Unit 31, The Ledbury Restaurant

This report provides a comprehensive overview of food safety management, addressing critical aspects such as food contamination, characteristics of food poisoning, and measures to control food-borne illnesses. It delves into the categories of food spoilage agents, methods of food preservation, and their effectiveness, with a focus on the chosen restaurant 'The Ledbury'. The report also discusses the key steps in a temperature control system, safe food storage methods, personal hygiene practices, cleaning and disinfection processes, pest control challenges, and the importance of hygienic design and construction in food premises. Furthermore, it explores the significance of training as a quality assurance mechanism and explains food hazard risk assessment, food safety control systems, and food safety guides for legislation compliance. The report offers valuable insights into maintaining food safety standards within the hospitality industry.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
AC1.1 Controls which required to prevent physical and chemical contamination of food........1
AC1.2 Characteristics of food poisoning and food borne infections..........................................2
AC1.3 Measures to control food-borne illnesses........................................................................3
TASK 2............................................................................................................................................3
AC2.1 Category of food-spoilage agents which affect food.......................................................3
AC2.2 and AC2.3 Methods of food preservation and effectiveness of such methods...............4
TASK 3............................................................................................................................................5
AC3.1 Discussion on key steps of temperature control system..................................................5
AC3.2 Method for safe storage of food......................................................................................6
AC3.3 Evaluating the process of personal hygiene to control food contamination....................6
AC3.4 Evaluating cleaning and disinfection as a process for supporting safe food production.7
AC3.5 Description of problems which are associated with the pest control in food premises...7
AC3.6 Justification of the need for hygienic design and construction of food premises............8
AC3.7 Justification on importance of training as quality assurance mechanism........................8
AC 4.1 Explanation on food hazard risk assessment..................................................................9
AC4.2 Explanation on Food safety control system...................................................................10
AC4.3 Explanation on food safety guide for legislation compliance.......................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12

INTRODUCTION
Food safety nowadays is the major concern in the minds of consumers as well as for
regulatory bodies which is established to manage food safety. The assessment will develop to
provide information related to food contamination and its types (Zwietering and et.al., 2016).
Chosen restaurant in this report is The Ledbury which deals in providing fast food services.
Further, food control list will also to be identified in order to prevent physical and chemical
contamination of food. Moreover, in this report characteristics of food poisoning and food borne
infection will be discussed with measures to prevent such diseases. Lastly, key steps in
temperature control system with methods to store food will be discussed.
TASK 1
AC1.1 Controls which required to prevent physical and chemical contamination of food
To be covered in ppt
AC1.2 Characteristics of food poisoning and food borne infections
To be covered in ppt
AC1.3 Measures to control food-borne illnesses
To be covered in ppt
TASK 2
AC2.1 Category of food-spoilage agents which affect food
It is true that if food items do not kept and stored properly, they get spoiled and becomes
bad for health. Germs starts growing when food items kept for longer time and once such gets
spoiled it cannot be in a condition to eat and to cook (Nychas, Panagou and Mohareb, 2016). Its
causes of spoilage are as follows-

Bacteria: they are very tiny sized and does not have particular fixed size. When it breaks
down in food, acids and other waste products starts created harmful effect upon food which
becomes poisonous to eat.
Protozoa: these are main agent of which are responsible for causing food poisoning.
These are mainly spread with unclear food which directly affect digestive system.
Fungi: mostly found under a damp and warm places. They absorb nutrient from the plant
and mineral which is either living or dead. They generally produce long, slender threads which
spread in food and becomes harmful to eat.
Temperature: it is also one of major factor which is responsible for spoiling food. If food
kept under a temperature which has too much of heat then it gets spoiled and smells bad.
AC2.2 and AC2.3 Methods of food preservation and effectiveness of such methods
Food preservation methods Effectiveness of such methods
Filtration It is the method with the use of which
microorganisms get removed from water, wine,
beer, juices etc. this is the best method which
approximately by the first use capture 95-98%
bacteria (De Boeck and et.al., 2015).
Freeze-drying This is the most common method which
eliminates the growth of microbial which is
very effective for vegetables and pastas.
Refrigeration In order to completely remove growth of
microbes, refrigeration is the best procedure
which preserve food effectively.
Vacuum packing This is the method by which food can be
protected by packing it under vacuum or under
an atmosphere which has decreased oxygen
and increased carbon dioxide level.
Pasteurisation It is the procedure which involved heating of
food up to a temperature which kills and

reduces level of spoilage with better effect on
food value and on its texture (Picchi and et.al.,
2018).
Canning It is the most effective means of protecting
food which is also for longer period of storage.
Under this method, food get prepared under a
temperature which is high enough to kill
endospores.
TASK 3
AC3.1 Discussion on key steps of temperature control system
Cooking:
Food must be cooked thoroughly so that it kills food poisoning bacteria which does not
get contaminated in food and create harmful to eat (Temperature Control, 2019). Temperature
which needs to reach while cooking food is about 75°C or equivalent to 70°C which is for two
minutes. Hot food must be kept above 63°C which must be used within two hours of cooking.
Reheating:
Food must be reheated only once after cooking or after hot holding. Food must be
reheated to piping hot, which must be greater than or equal to 70°C at the core of food.
Refrigeration:
In order to prevent food and there must be a proper set of temperature which ensure
proper protection of food. The set temperature must be between 0°C to 5°C so that bacteria will
not get multiply and items of food properly get protected.
Cooling:
Food which did not have immediate consumption will must be firstly cooled as soon as
possible which is also in 2 hours. It must be remember by chief that fridge do not get overload
with the type of warm food. If such types of food gets overload then there are high chances and
possibility of increasing bacteria in food.
Defrosting:

The Best place to defrost food is the fridge which ensures that temperature that surface in
food did not get exceeded with 5°C. Chief must have to remember that food, he/she will not rinse
food under a cold water in order to defrost it.
AC3.2 Method for safe storage of food
Following are the methods of food storage: Freezing of food: do not dump food into the dustbin, rather than this at lower
temperature keep fruits and vegetables in freeze at lower temperature so that it may end
up with the same quality of essence and freshness (Bradley, Castle and Driffield, 2019). Drying of food: by drying food, the Ledbury organisation will able to keep all the germs
and bacteria far away from because with this method water content becomes low. Some
method of this process includes sun drying, air drying, oven drying and smoking. Canning: this is most acceptable method where food has been kept under a sealed
airtight container. With this method, chief of the restaurant will able to keep away
bacteria, oxygen away from the food which get destroyed. Some method which includes
in this method are pressure canning and water-bath canning. Pickling: this is the another old process where food get stored by using vinegar and salt
brine. This method also known as process of fermentation where food get saved up to a
month.
 Salting: this is the method by which chief of the Ledbury organisation will able to reduce
concentration of water and will also able to kill the presence of microorganisms. The
method is also known as curing (Marriott, Schilling and Gravani, 2018). Mainly this
method used to preserve fish, meat and seafood.
AC3.3 Evaluating the process of personal hygiene to control food contamination
Bacteria is the element which can be found on anyone, it may be on healthy people too. It
is also be spread by touching nose, mouth, hair and it is by touch of nose. Therefore, people who
cook food must also take extra personal care in order to prevent food contamination.
Hand washing:
Before, starting food preparation it is important to regularly wash and dry hands
thoroughly. Drying of hands is important because if it remains damp, it easily gets moisture and
with that harmful bacteria and viruses may take place (Carvalho, 2017).
Health:

Major reason of food poisoning is because of people who continue to cook food even
when they get ill. People who have symptoms of food poisoning must not have to cook food.
Personal hygiene:
It is recommended to people who cook food that before starting such preparation take
extra care that food or surface will not come in contact or will not get contaminated with the
body or jewellery.
Hair Control:
Human hair mostly considered as both physical and bacterial contaminant which may get
into the food. While handling or preparing food, headgear and beard nets helps in keeping away
hair from forehead and from face too (Schlüter and et.al., 2017).
AC3.4 Evaluating cleaning and disinfection as a process for supporting safe food production
For each type of restaurant and food industry, cleaning is not the easy task. It is
considered as crucial step by which good guarantee is maintained. Therefore, importance of
clean and disinfect is as follows-
 The process helps in removing disease which cause organisms, so that it will help to
prevent food poisoning.
 This is the process by which cleaning and disinfection helps in removing food debris
upon which pests live. The process also helps in removing pathogens which is the reason
of food poisoning.
 Cleaning and disinfection also helps in reducing risk in cross contamination which is by
pathogens which chances to food illness gets reduced.
 This process also helps in reducing the risk of allergen which get caused because of food
contamination (Shaw, 2018).
 With this process, the Ledbury will able to comply with the laws relates to food hygiene.
AC3.5 Description of problems which are associated with the pest control in food premises
Pest management is the known as important component in terms of food safety programs
across the world. But with this system, there are high chances of getting chemical contamination
during the process of pest control. Following are some problems which associate with the pest
control in food premises:
 Restaurants and hotels must have to assign qualified person in order to handle pest
control program in industry because this are the equipments which contains chemicals to

kill pest and if it comes in a contact of food then there are high chances in occurrence of
chemical contamination in food (Rawat, 2015).
 Proper training must have to provide to employees regarding use of pest control
techniques where major importance must have to be provided to incoming goods like raw
materials or packaging.
 Mainly pest carry food poisoning bacteria with their dropping, fur, feathers and feet. This
is main reason where food get poisonous in eat and develops diseases. To stop such
contamination, restaurant must have to take extra care where areas must be locked,
entrance must be labelled so that it will not get contaminated to other food.
AC3.6 Justification of the need for hygienic design and construction of food premises
It is necessary to have hygienic design and proper construction of food premises so that
proper care will get taken to control any type of food contamination in premises.
 There must be proper hygienic design and construction because this will allow staff to
clean and disinfect premises easily by which hygienic environment will get maintained.
 It will also help in protecting building from dirt, toxic materials from getting into food by
which proper protection taken care to handle food safety (Edelstein, 2018).
 Walls, floors, ceiling, doors and window must be made of materials by which cleaning
will easily taken place which prevent food from getting contaminated.
 There must be a proper drainage facility which takes away waste water easily and this
must be properly connected to foul of drainage system. This will help the Ledbury
organisation to prevent excessive amount of fat, oil and grease to enter.
 Surface must include proper stainless steel, ceramics or food grade plastics which helps
in easy cleaning and disinfecting.
AC3.7 Justification on importance of training as quality assurance mechanism
Handling food is an important concern in every restaurants and hotels and there must be
no excuse regarding unsafe food practises. The training of quality assurance is important because
it is the way of preventing mistakes and defects while handling food safety (Racicot and et.al.,
2018). This the type of technique which provides set of activities to where proper quality get in
food get ensured. This process emphasis on establishing good quality management system by
team spirit has been involved to provide valuable food services to customers.

It involves Food X-ray inspection equipment system by which physical contamination in
food get detected. Through this technique, The Ledbury restaurant will able to keep contaminates
out from the cooking process as well as it also captures such contaminants before food get served
to customers. This is the program which emphasised on the maintenance of uniform, consistent
and predetermined quality.
AC 4.1 Explanation on food hazard risk assessment
Lists of hazards which commonly encountered in food preparation and food serving areas are as
follows-
 Slippery and uneven floors: often it had been found that restaurant floors are slick with
oil and water infect in some older kitchens floors are uneven. This lead to slipping or
falling of employees which becomes dangerous. Restaurants must have to install non-slip
flooring material and mats which makes floors safer. Proper training also have to provide
to employees regarding cleaning of floor immediately after a spill (Van der Fels-Klerx,
and et.al., 2018).
 Dangerous machinery and equipments: kitchens which are of commercial types are filled
with equipments of cut, chop or sear foods. Therefore, chances of risk gets high where it
is important that restaurant must gave proper training to employees regarding safely use
of equipments.
 Injuries from heavy lifting: sprains and strains may result from lifting heavy things in the
kitchen which also lead to injuries. Therefore, restaurants must have to make availability
of belts which reduces the risk of injury.
 Burn and chemical hazards: mostly, kitchens of restaurant packed with hot surfaces, hot
liquids and oils which creates heavy risk to employees which are working and cooking
their. Therefore, to assess such type of risk The Ledbuy must have to train employees
regarding safe cooking and handling.
 Food safety hazards: this is the another chance which creates high risk of cross
contamination which makes food harmful to eat. This is the type of risk which often
caused by using same equipments and tools. Therefore, proper safety like storage of food
must be taken while preparation and handling food.

AC4.2 Explanation on Food safety control system
Food safety control system is the essential laws and legislation which is developed for
protecting health of consumers. This is the wide rule which helps in assuring safety and quality
of food products across the nation (Principles of Food Safety Controls, 2019). It helps to protect
consumer from the risk which occurred in food-borne illness. This management system also
helps in preventing consumers from the risk of health related problems like allergy and
infections.
This is the control tool which protect food processing establishments in the production
process of the industry where food get cooked. This is the initiative which developed by
regulatory bodies in order prevent chemical and physical contamination of food in the restaurant,
hotel and even in homes too.
AC4.3 Explanation on food safety guide for legislation compliance
Food safety standards are necessary in order to prevent food poisoning, food spoilage,
food contamination, loss of productivity, pest infestations etc. All types of business which
dealing in providing foo related service needs to comply with law which relates to health and
safety. In UK, food safety legislation and requirements are clearly developed by government to
maintain public health with food which they eat (de Freitas, Cunha and Stedefeldt, 2019).
Food safety law develop in order to apply in business which relates to food such as EC
Regulation 852/2004 is initiated for hygiene of foodstuffs. Here, food safety agency is
responsible to manage guidelines regarding food safety and hygiene. Trading standards officers
have the responsibility to manage food standards and labelling, where useful information must be
provided to consumer so that they will not eat something bad which cause serious illness.
CONCLUSION
From the above report it can be concluded that food safety is the important tool which
needs to be developed by each and every restaurant in order to prepare and deliver food to
customers. In this report, explanation has been provided on the types of food-borne diseases and
their reason to incur where both physical and chemical contamination has been explained.
Further, in this report care which needs to take while cooking and handling food is discussed.
With that it is summarised from the report that before, cooking, handling or preparing food

proper knowledge of food preservation and techniques needs to gained by management of
restaurants or hotels.

REFERENCES
Books and Journals
Bradley, E.L., Castle, L. and Driffield, M., 2019. Chemicals from food contact materials.
In Chemical hazards in foods of animal origin (pp. 569-579). Wageningen Academic
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Carvalho, F.P., 2017. Pesticides, environment, and food safety. Food and Energy Security. 6(2).
pp.48-60.
De Boeck, E and et.al., 2015. Food safety climate in food processing organizations: development
and validation of a self-assessment tool. Trends in Food Science & Technology. 46(2).
pp.242-251.
de Freitas, R.S.G., da Cunha, D.T. and Stedefeldt, E., 2019. Food safety knowledge as gateway
to cognitive illusions of food handlers and the different degrees of risk perception. Food
Research International. 116. pp.126-134.
Edelstein, M., 2018. Contaminated communities: Coping with residential toxic exposure.
Routledge.
Marriott, N.G., Schilling, M.W. and Gravani, R.B., 2018. Principles of food sanitation. Springer.
Nychas, G.J.E., Panagou, E.Z. and Mohareb, F., 2016. Novel approaches for food safety
management and communication. Current Opinion in Food Science. 12. pp.13-20.
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Racicot, M and et.al., 2018. Identification of risk factors to be considered for food
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Science and Research. 5(4). pp.47-56.
Schlüter, O and et.al., 2017. Safety aspects of the production of foods and food ingredients from
insects. Molecular nutrition & food research. 61(6). p.1600520.
Shaw, I.C., 2018. Food safety: the science of keeping food safe. John Wiley & Sons.
Van der Fels-Klerx, H.J and et.al., 2018. Critical review of methods for risk ranking of food-
related hazards, based on risks for human health. Critical reviews in food science and
nutrition. 58(2). pp.178-193.