Food Safety Management Report: Analysis of Smiths Brasserie, London

This report provides a comprehensive analysis of food safety management within the context of Smiths Brasserie, an Italian cuisine restaurant in London. The report delves into various aspects of food safety, starting with controls to prevent physical and chemical contamination, and comparing food poisoning and foodborne infections. It then explores methods to control foodborne illnesses, categorizes food spoilage agents, and discusses and evaluates different food preservation techniques. Key steps in temperature control systems, safe food storage methods, and the importance of personal hygiene, cleaning, and disinfection are also examined. Furthermore, the report addresses pest control problems, the need for hygienic food premises design, and the significance of training for quality assurance. Finally, the report concludes with a discussion of food hazard risk assessment, food safety control systems, and compliance with food safety legislation.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls required for prevent physical and chemical contamination...................................1
1.2 Comparing characteristics of food poisoning and food borne infections.............................2
1.3 Controlling of food-borne illness..........................................................................................2
TASK 2............................................................................................................................................2
2.1 Categorisation of food spoilage agents that affect food........................................................2
2.2 & 2.3 Discussion of methods of food preservation and their evaluation..............................3
TASK 3............................................................................................................................................4
3.1 Key Steps in temperature control system..............................................................................4
3.2 Methods for the safe storage of food.....................................................................................4
3.3 Importance of personal hygiene in the control of food contamination.................................4
3.4 Cleaning and disinfection as a process supporting safe food production.............................5
3.5 Problems associated with pest control in food premises.......................................................5
3.6 Need for hygienic design and construction of food premises...............................................5
3.7 Importance of training as a quality assurance mechanism....................................................5
TASK 4............................................................................................................................................6
4.1 Food hazard risk assessment.................................................................................................6
4.2 Food safety control system....................................................................................................6
4.3 Food safety guide for legislation compliance.......................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................7

INTRODUCTION
Food enterprises arranges different sort of practises in which they facilitates efficient and
effective services to their buyers and customers at a wider scale. For them it is important that
they possessive about the quality of their services of food. Core and prominent motive behind
this practises is to facilitates quality services to their buyers in accordance to their demands and
needs. With the help of this process a company can develop strong and effective relations with
their consumers as well as users (Akhtar, Sarker and Hossain, 2014). the sited report project is
based on a restaurant which is known as “SMITHS BRASSERIE”. The named restaurant is
located at the London, UK. The restaurant is an Italian cuisine restaurant and established in the
year of 1958 along with they are offering fine dining. The sited report is concentrating on
different kind of idea and techniques in order to create food safety management at their
restaurant for the consumers for serving best quality consumable item, food product and services
to them in effective and smooth manner.
TASK 1
1.1 Controls required for prevent physical and chemical contamination
Chemical Contamination- it is refers to the food which has been having some sort of
chemical properties and due to that its uses they can be harder on the health of consumers. Other
side, there are some chemical element that has been occur in food, naturally; such as toxins in
some of fishes, it might leads to dizziness (Nanyunja and et. al., 2015.).
Biological chemical- it is refers to that properties by physical entity which is produce
through living being in the food such as microorganisms or pests, humans and rodents. It
undertakes viral contamination, bacterial contamination or parasite contamination which can be
transferred through pest dropping, saliva and so on.
Physical contamination- it is refers to the food which has been polluted through a
different object at some stage of the manufacturing procedure (Osés And et. al., 2012). These
properties are having capability to injured some one and majorly carrying harmful properties that
can leads illness. It involves band-aids, pieces of cooking tools and fingernails and so on which
can be find in the last meal and harmful on health on customers.
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1.2 Comparing characteristics of food poisoning and food borne infections
Food borne infection and food poisoning both status are effecting negatively on the
health of buyers but these both things are utilise for a particular term in that food borne infection
is negative formulation which impacts person's health as they can have allergy or consist toxic
factors in food. Other side food poisoning is also held due to consumption of toxins, all both
terms are the reason of physical illness. Hence majorly it effects those one who have minimal
immunity (Pierson 2012).
1.3 Controlling of food-borne illness
Food borne illness are generally named as “Infections” which is due to insufficient
contains of food and get infection form the harmful viruses, bacteria and some of chemical.
These sort of things are directly make effects on one's immunity system. More of symptom of
this are named as diarrhoea, fever, vomiting and pain in body. There are different techniques that
are undertakes below that involves process to control these illness such as-
 do not utilises aged packed product
 some consumable products are required to be placed in the refrigerator.
 Food enterprises and restaurant needs to utilise organic goods rather them chemical.
 It is needed to control these kind of uneasiness through some protection as sufficient
storing, cooking and cleaning so that th8ier negative effects would be minimised.
TASK 2
2.1 Categorisation of food spoilage agents that affect food.
Food spoilage agent can be determine when some of unwanted changes occurs in food
like as differ in food colour, flavour, tastes, and texture of goods. This sort of things ca be
happened cause of chemical reaction, more of sanitation and inefficient control of chemical.
Some of major food spoilage are-
Food Spoilage Agents Foods affected by each food spoilage
agent
Temperature Insufficient temperature can be a cause of
lower quality of food product (Powell ,Jacob
and Chapman 2011).
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Physical damage It can be happen cause of the existence of
different foreign objects like , insects, glass
chunks, hairs and many more things
Bacteria It is powerful to make a consumable item
more poisonous.
Fungus This sort of infection determine various
reasons of skin unhealthiness.
2.2 & 2.3 Discussion of methods of food preservation and their evaluation
For protecting food form all these unhealthiness, restaurant required to utilise
appropriate and effective techniques in order to preventing consumable stuff at suitable place.
some time they required to use organic products to maintain its quality in efficient manner.
Methods Discussion of methods of food
preservation
Evaluate the effectiveness of food
preservation methods
Chemical action These sort of stuff aid in enhancing
value of food goods at a certain timing.
Through this procedure and things,
food experts increased worth of
consumable item for a limited time
durations (Wang and Shi 2012).
Salting These sort of stuff utilise to make
mo0isture and sound worth of the
product for a aged durations.
These stuffs are effective for food
process cause it utilise to bring out
preservation form some certain
meal.
Container It is utilise to protect the food and
product form unhealthy and
inappropriate things. It facilitates safety
to place stuff in particular container.
It is most shared technique that aid
to prevent food in certain manner.
It helps in protect eatable for
longer time.
Cooling and
Freezing
The procedure is use to control
temperature so that goods will be
protected form viruses and bacterial for
This sort of methods are utilised to
facilitates electronic aid to foods
and stuff. So that they can be kept
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a higher ages. for longer time.
TASK 3
3.1 Key Steps in temperature control system
Preparation – it has range of different practices that needs to be controlled, documented
and monitor. It involves melting of frozen food, cutting, slicing, mixing ingredients and so on
with the help of employee having various skills (Luning,2011).
Storage – some of the foods are not be store in the fridge but important to protect it
properly. Things like rice, flour, pasta, spice and much more needs to be stored in dry place in
restaurant with some precautions like it should be sealed in bag and airtight container.
Cooking – making food on suitable temperature is signifying. Hence extra temperature
kills taste but is is good to drag out bacteria in veg food and make it eatable.
Cooling – in the Smiths Brasserie restaurant eatables preserved with cooling. It is
essential for food safety cause some of materiel like vegetables and meat needs to store in
cooling place if they are not then it will not a consumable thing for buyers.
Reheating – some of food require to be reheated if it is not cooked effectively before.
3.2 Methods for the safe storage of food
Store food in fridge- some eatables needs to be store in fridge only in order to have
protection form bacteria, such as juices that come with a tag that depicts “used before date” and
ready to consume meal like dessert that required to be utilized soon possible.
Make fridge cold enough- Before putting food in to fridge it required to take care that it
is on suitable temperature. Or else it will makes bacteria and it will be the core reason for food
poisoning. Food needs to cool down at time to placing it in the fridge.
3.3 Importance of personal hygiene in the control of food contamination
Personal hygiene starts form one's home with factors like hair, clean body, hands, shoes
and clothes etc. these elements can be a reason to generate germs and during making foods form
hands and it can be a food borne sickness (Vladimirov, 2011). To protect for it, many restaurants
are providing training for their chefs and other members. The training is conducted is in verbal
terms that needs to be understand by the firm. No matter what language they have speak,
company will provide translator for them. Hygiene is very signifying in order to live a healthy
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life it is why it become a more eye capturing factor. Bears cover, hairnets, long sleeved smocks
required to be wore during working hours.
3.4 Cleaning and disinfection as a process supporting safe food production
Cleaning and medical aid is core to maintain in the food enterprise. As it is worth of
services. Safety is the prominent element for the health hence, it is defines such as-
 it provide protection to transfer form different contaminate if larger range of product are
produced through utilising same resources.
 Disinfection and cleaning provide aid in order to minimise goods quality, and blocking
situations that can arose problems in health conditions.
 If cleaning is not done properly then it can be a cause for an misfortune for an example, if
waste food drop down on the floor then there is a higher level of possibility falling
anyone. Therefore, it is required.
3.5 Problems associated with pest control in food premises
Pest control has some standard which may be a cause to place food premises as risk. The
issues in involves is, public health will get effected by pest practises. Pest is having several
viruses which is can be entered to bodies of human through infected environment and food. It
can ruin the product as well as packing. It launches microorganism. To kept food have decay
cause of bacteria.
3.6 Need for hygienic design and construction of food premises
Hygienic elements and development in food premises required to be determine by the
Smiths restaurant in order to facilitating effective, efficient and best quality services to their
existing and potential buyers (Kirezieva 2013). For this procedure, enterprise required to
determine various sort of elements as stored food material in exact temperature, utilise hygienic
techniques for storing and cooking also for managing physical properties as well as chemical
properties in efficient and strong manner.
3.7 Importance of training as a quality assurance mechanism
For a service industry or sector it is essential to facilitates an effective and efficient
training to their workers for boosting up their ability and skills in sufficient and proper manner.
In the hospitality enterprise, all these training procedure will have a different place because these
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kind of process provide aid to them in order to develop effective and stronger relation with their
buyers and customers in easy way.
TASK 4
4.1 Food hazard risk assessment
For food sector, it is a hard task to make quality food in accordance to buyer's needs. It
might involves some of risk elements that leads to cause hence Smiths restaurant required to
determine various type of practices in efficient manner (Motarjemi, 2014).
Chemical Hazards: this includes various sort of chemical that utilities to facilitates
several texture and taste ion consumable item. It will make negative impact of consumer's health.
Food
Or
Type of
food
Type of
contamin
ation
Causes of
contamination for each
type of contamination
Risk
Evaluation
Consequences
If something goes wrong
Bread Bacterial
Chemical
Due to improper
packaging
Spoilage yeasts in bread
Physical contamination
or Filamentous fungi is
seen as most dangerous
reason for this on British
breads.
High
Low
Medium
High
Food Intoxication
4.2 Food safety control system
This procedure required to control utilization of improper things which may effects
negatively on buyer's body. Hence Smiths restaurant provide effective training to their workers
to improve their interpersonal skill and aid them sound ideas for using quality product in
cooking.
HACCP plan is stand for hazard analysis critical control point which is a systematic
framework for controlling the harmful effects incurred in a food management. Thus, some of the
major principles of HACCP model is described as follows:-
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 Principle 1:- Required to conduct analysis of hazard for identifying the hidden problem
in order to take initiatives as per situations. Thus, this team is focussed in eradicating
hazardous issues.
 Principle 2:- Its time to determine the major controlling point for applying it on food
safety process.
 Principle 3:- Now they need to establish critical limits.
 Principal 4:- Monitoring and reviewing process.
 Principal 5 :- After analysing the above process its time to design an effective or correct
actions to overcome several issues.
 Principal 6 :- Verification is occurring in this stage.
 Principal 7:- At last after completing entire process its time to maintain the information
in most suitable manner by keeping the record.
4.3 Food safety guide for legislation compliance
For creating safety of buyers health, government of nation has regulated various kind of
act that Smiths brasserie restaurant requited to impose in their working practices such as-
Legislation Safety guide
Act of Food Safety 1990  Enterprise required to facilitates quality goods
and services according to their promises and
advertising practices as well as they should
ignores false promises and dishonesty.
 They required to serve quality and natural
eatables rather then lower and bad quality goods
and services(Kirezieva, 2013).
 all packed items which they have used needs to
be utilised before their expiry date or in certain
time duration cause after it that product is not at
all consumable.
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CONCLUSION
Form the above report is has been concluded that for a food services chain such as
restaurants it is essential to manage their quality of food in effective manner. Through the same
procedure they can be able to create effective relations with their customer for a longer ages.
The report project is grounded on the SMITHS BRASSERIE that are serving Italian cuisine.
REFERENCES
Books and Journals
Akhtar, S., Sarker, M. R. and Hossain, A., 2014. Microbiological food safety: a dilemma of
developing societies. Critical reviews in microbiology. 40(4). pp.348-359.
Mensah, L. D. and Julien, D., 2011. Implementation of food safety management systems in the
UK. Food Control. 22(8). pp.1216-1225.
Motarjemi, Y., 2014. Human factors in food safety management. In Food Safety Management
(pp. 975-986).
Nanyunja, J. and et. al., 2015. Assessing the status of food safety management systems for fresh
produce production in East Africa: evidence from certified green bean farms in Kenya
and noncertified hot pepper farms in Uganda. Journal of food protection. 78(6).
pp.1081-1089.
Osés, S.M. And et. al., 2012. Microbial performance of food safety management systems
implemented in the lamb production chain. Journal of food protection. 75(1). pp.95-103.
Pierson, M.D., 2012. HACCP: principles and applications. Springer Science & Business Media.
Powell, D. A., Jacob, C. J. and Chapman, B. J., 2011. Enhancing food safety culture to reduce
rates of foodborne illness. Food Control. 22(6). pp.817-822.
Wang, X., Li, D. and Shi, X., 2012. A fuzzy model for aggregative food safety risk assessment in
food supply chains. Production Planning & Control.23(5). pp.377-395.
Luning, P.A., 2011. A concurrent diagnosis of microbiological food safety output and food
safety management system performance: cases from meat processing industries. Food
Control.22(3-4). pp.555-565.
Vladimirov, Z., 2011. Implementation of food safety management system in Bulgaria. British
Food Journal.113(1), pp.50-65.
Kirezieva, K., 2013. Context factors affecting design and operation of food safety management
systems in the fresh produce chain.Trends in food science & technology.32(2). pp.108-
127.
Motarjemi, Y., 2014. Human factors in food safety management. In Food Safety Management
(pp. 975-986).
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