Food Safety Management and Hygiene Practices at the Soho Hotel Report

This report provides a comprehensive analysis of food safety management practices at the Soho Hotel in London. It begins with an introduction to food safety and its importance, followed by a discussion of physical and chemical contamination control measures, and the comparison between food poisoning and foodborne infections. The report then categorizes food spoilage agents and evaluates various food preservation methods such as chilling, freezing, canning, and dehydration. Further sections detail temperature control systems, safe food storage methods, the importance of personal hygiene, cleaning and disinfection processes, pest control challenges, hygienic design considerations, and the role of training in quality assurance. The report concludes with a food hazard risk assessment, outlining a food safety control system and ensuring compliance with relevant legislation. Overall, the report emphasizes the critical aspects of food safety to ensure consumer health and business success.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls necessary for physical and chemical contamination..............................................1
1.2 Comparing characteristics of food poisoning and food borne infections.............................1
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.................................5
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....................................................................................................7
4.3 Food safety guide for legislation compliance.......................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food safety is the concept which is highly utilised to monitor the food quality whether it
is good for consuming and is safe or not and thus by eating it there is no danger to health. Safety
of the food can be stated as process which is highly essential in modern scenario for every kind
of company who is dealing in food sector (Akhtar, Sarker and Hossain, 2014). Company chosen
for this project is the Soho hotel who has been dealing in food items on the streets of London.
There are various things which will be discussed within this report regarding the safety control
systems, inspection and supportive enforcement measures which has been contributing in
hygiene and safety.
TASK 1
1.1 Controls necessary for physical and chemical contamination
Food Contamination:
There are various kind of microorganisms which are always present within the food which inn
turn can spoil the food completely (What is Food Contamination?. 2016). This is stated as food
contamination and thus it is highly essential for minimising those kind of factors so that health of
person can be secured.
Physical and Chemical contamination of food:
There are foods items which are being contaminated within the physical contamination and thus
it is being stated that the if contamination is being found in food then it will known as biological
impureness. While the chemical contamination can be stated as situation where the food items
which comes within the contact of the surrounding environment and can take us to chemical food
poisoning.
Measures to control physical and chemical contamination
In this, vital duty is being performed by the managers for monitoring the contamination.
It is being needed to handle this in better way and the resources should be stored used for making
product (Mensah and Julien, 2011). Care should be taken up by food managers for the food item
which is being purchased and not being used for many days.
1.2 Comparing characteristics of food poisoning and food borne infections
Food poisoning can be stated as a disease which is being caused by eating the food which
is full of contaminated particles whereas Food-borne infections mainly happens due to the

presence of Pathogens who is responsible for contaminating food. There are various kind of
infections which are like Giardia, Listeria, Norovirus and Salmonella.
Characteristics of Food-borne Illness:
There are various kind of bacteria's along with viruses which is the cause for illness of
person.
 This happens mainly in summer and if there is person who has less immunity then they
can get affected by it.
 When it happens, pain is severe in stomach and nauseous.
1.3 Controlling of food-borne illness
There are number of times where the restaurants who has not taken proper care regarding
the food which is being offered to the customers and thus the people which are getting ill due to
it. Main cause is bacteria due to which the Borne Illness is being caused along with food items
(Motarjemi, 2014). It is highly essential for the SOHO Hotel for making sure that there are some
kind of actions which needs to be taken. Those controlling measure are stated below:
 There are the utensils which are being utilised for making the food needs to be kept clean
so that chances of contamination should be minimised.
 There are the resources or the items by which the food will be prepared in better way.
 There should be separate sector for the vegetarian food and non vegetarian along with
utensils used. This in turn can reduce up the chances for mixing up the food.
TASK 2
2.1 Categorisation of food spoilage agents that affect food
Food spoilage can be stated as process in which the quality of the food which in turn can
be decreased due to the harmful factor which are present inside it. This can be stated as complete
process by which the food can become unfit for eating. There are the agents which are being
categorised as follows:
Food Spoilage Agents Foods affected by each food spoilage
agent.
Enzymes There are various kind of substances which
are being present within the food items and
modifications within the taste. It has been

associated with the food ripening process.
Physical damage It is highly essential for the presence of the
foreign element within the food. Through
this, it becomes hard to grow the same food
again (Motarjemi, Wallace and Mortimore,
2014).
Air There are many kind of food items. Number
of dishes requires air to sustain but there are
some who do not. So, efficient role is being
played by air in damaging food.
2.2 & 2.3 Discussion of methods of food preservation and their evaluation
Methods Discussion of methods of food
preservation
Evaluate the effectiveness of food
preservation methods
Chilling and
Freezing
This kind of factor is highly essential for
controlling the food which in turn can be
kept away from the bacteria and viruses.
This kind of factor is better as it
helps in restricting the harmful
elements which can damage the
food.
Canning In this kind of method, oxygen is being
removed from the food along with other
factors so that microorganisms can not
grow.
This kind of method is being
mostly utilised by every company
in order to reduce the growth of
microorganisms within the
products.
Dehydrating There are the high chances where
moisture is being formed and it is the
main reason due to which bacteria comes
on it. Moisture of the food can be
removed by dehydrating.
This is the modern method of
providing the air to the food
products. This is being utilised for
non veg items along with fruits as
well.
Fermenting By this kind of method, there are This can be stated as hard

harmful viruses of which growth can be
stopped on the food products.
approach but it is highly effective
for keeping up the food healthy
and effective.
Salting This can be an essential method which
can be utilised for removing the moisture
in order to sore the food products in
better way.
This can be stated as effective way
which is being used since long
ages.
TASK 3
3.1 Key Steps in temperature control system
There are various kind of steps which are being taken by company for controlling temperature
for food items form getting decay and those steps are being described below: Delivery: There are various kind of resources which are being utilised for preparing food
and thus delivering on time is the duty of manager to look after. Storage: Once the food is being made, it is highly essential for them to store that in
proper manner. Preparation: While preparing up the food, there are various kind of raw materials which
are being delivered . So it is highly essential for storing those resources in better way so
that it can be fully used. Defrosting: There are various kind of resources which are not being used at once for
preparing food so those delicate resources need to be kept in defrost so that they can
remain usable. Cooking: It is being done when the demand for any kind of product is being made out.
 Cooling: After Cooking, there are numerous items which needs to be cooled down so that
it can be served.
3.2 Methods for the safe storage of food
There are various kind of resources which are being utilised by the SOHO hotel in order
to store their products so that it can not get harmed along with using it again. There are number
of methods which are being described below:

 Freezing Food: In this kind of sector, there are various kind of food items which are
being kept under the low temperature places. This is mainly utilised for fruits, meats,
vegetables and many more. Drying: this kind of method is being utilised specially on the vegetables along with food
items for removing the moisture particles as well.
 Canning: There are various kind of food products like tomato, meat along with sea food
which are being preserved for utilising in future.
3.3 Importance of personal hygiene in the control of food contamination
Essential role is being played by the personal hygiene within controlling up of food
contamination s the majority of the people prefers to have clean food and cleanliness and thus
they will try to keep the surrounding environment cleans as well. It needs to make sure that while
preparing food clothes and utensils should be neat and clean for reducing the chances of physical
contamination (Nanyunja and et. al., 2015). There are many of the reasons due to which people
mainly faces food poisoning along with working up of various people. These kind of habits are
being promoted by Soho hotel in order to make it compulsory for making the rules followed by
everyone.
3.4 Cleaning and disinfection as a process supporting safe food production
Both of the cleaning and disinfection which are being considered which are essential part
of the food related companies like Soho hotel. These are mainly considered as the managers
which should be made sure that the activities which are being performed in better way in order to
produce the food safely (Robinson and et. al., 2013). But to attain this, there is the support
needed from managers. There are various kind of methods which company utilise. The head had
to make sure that the methods are being applied in better way.
3.5 Problems associated with pest control in food premises
One of the effective way can be the Pest which can be utilised for securing the food from
deteriorated (Ohlsson, 2014). There are high amount of chemicals which are being used to
prepare the food even in the top restaurants. If this kind of method is being utilised for the high
quantity, then the food can become unfit to eat. Pest method can be utilised for limited period
only.

3.6 Need for hygienic design and construction of food premises
Since it is being known that people are becoming food lovers at those locations where
hygiene is the priority and thus the taste is also being maintained. Hence, There are various
habits which can be adopted by Soho hotel in order to maintain the hygiene. This in turn will the
company to attract large amount of customers along with increment in profit.
3.7 Importance of training as a quality assurance mechanism
There are various kind of policies and regulations which are being performed by Soho
Hotel in order to manage the high level of quality of food and services. Motivation can be
provided by giving out effective environment along with training (Rouviere, 2010). By this,
development of the habits along with performance will be done. It will provide help hotel out for
attaining the goals and objectives in better and effective way.
TASK 4
4.1 Food hazard risk assessment
Food Types of
contamination
Causes of
contamination
Risk Consequences
Meat Physical
Chemical
It will slowly and
gradually will get
decayed if there
is no proper
temperature.
Pest method is
being utilised for
killing out
bacteria used by
managers.
Medium
Very High
It can become
worse which
can not be
utilised any-
more.
Stomachache,
Fever and
many more.

Fish Physical
Chemical
In order to
maintain certain
temperature,
fishes are needed
to keep healthy.
As the fishes can
noyt be utilised
for long period
of time so they
need to be
handled in better
way.
Low
High
If the fishes get
rotten or are
infected then
negative
impact can be
created.
4.2 Food safety control system
HACCP known as hazard Analysis Critical Control Point which is being utilised for
controlling and preventing physical, chemical and microbiological production of food products
(Webb and Morancie, 2015). In the first phase, below described factors are being considered:
 Determining various factors for conduction.
 There are certain limits which are being set of every point.
 Structuring up of critical observation needs
 Renewing the activities
 operations are being created for controlling system of HACCO.
 Process of maintaining documents.
4.3 Food safety guide for legislation compliance
Business
regulations
Explanation

Food
sources
There are raw materials which are being collected from genuine sources
along with quality.
Equipment In order to preserve the food, latest technology should be utilised but that
should be reasonable at cost.
Food waste There are the food items which are wasted and those needs to be restored so
that it can not affect the environment.
Water
supply
There should be fresh water supplied without any kind of bacteria involved.
Personal
hygiene
Person who is manufacturing up of food should take care of the hygiene
factors as well.
Training There should be the training which needs to be given in order to make them
aware about the food habits.
CONCLUSION
From the above report, it can be concluded that the food safety is a highly essential task
which needs to be considered by every company who is related to food sector. Along with this,
there are various kind of factors like hygiene and pest control which should be also kept in mind
while preparing the food.

REFERENCES
Books and Journal
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).
Motarjemi, Y., Wallace, C. and Mortimore, S., 2014. HACCP misconceptions. In Food Safety
Management(pp. 873-887).
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.
Ohlsson, T., 2014. Sustainability and food production. In Food Safety Management (pp. 1085-
1097).
Robinson, C. and et. al., 2013. Conflicts of interest at the European Food Safety Authority erode
public confidence. J Epidemiol Community Health, pp.jech-2012.
Rouviere, E., 2010. The implementation mechanisms of voluntary food safety systems. Food
Policy. 35(5). pp.412-418.
Webb, M. and Morancie, A., 2015. Food safety knowledge of foodservice workers at a university
campus by education level, experience, and food safety training. Food Control, 50,
pp.259-264.
Online
What is Food Contamination?. 2016. [Online]. Available through:
<https://www.foodsafety.com.au/resources/articles/what-is-food-contamination>.