Comprehensive Food Safety Management Report for Zizzy Restaurant

This report provides a comprehensive analysis of food safety management practices, focusing on the Zizzy Restaurant in London. It begins with an introduction to food safety and its importance, followed by a detailed examination of various aspects, including controls to prevent physical and chemical contamination, a comparison of food poisoning and foodborne infections, and methods to control foodborne illnesses. The report further delves into food spoilage agents, food preservation techniques, and the effectiveness of different methods. Key steps in temperature control systems, safe food storage methods, and the importance of personal hygiene are discussed. The report also assesses cleaning and disinfection processes, pest control problems, the need for hygienic design of food premises, and the significance of training as a quality assurance mechanism. It concludes with a food hazard risk assessment, a food safety control system, and a guide for legislation compliance, offering valuable insights into effective food safety management for restaurants.

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls required to prevent physical and chemical contamination of food........................1
1.2 Compare the characteristics of food poisoning and food borne infections...........................1
1.3 Discuss how food-borne illnesses can be controlled............................................................2
TASK 2............................................................................................................................................2
2.1 Food spoilage agents that affect food....................................................................................2
2.2 & 2.3 Differ methods of food preservation with their effectiveness.....................................3
TASK 3............................................................................................................................................3
3.1 Key steps in temperature control system..............................................................................3
3.2 Summarise method for food safe storage..............................................................................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.............................4
3.5 Assess the problems associated with pest control in food premises.....................................5
3.6 Justify the need for hygienic design and construction of food premises..............................5
3.7 Justify the importance of training as a quality assurance mechanism..................................5
4.1 Produce a food hazard risk assessment.................................................................................6
4.2 Complete a food safety control system.................................................................................6
4.3 Devise a food safety guide for legislation compliance.........................................................7
CONCLUSION ...............................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food safety management is a major task which need to perform by manager of a
restaurant (De Boeck and et. al., 2016). They have to analyse all major harms which reflect
through the food and try to reduce harms from it which arrive in the form of food borne diseases
etc. This project is based on Zizzy Restaurant which operate in the city heart of London. With
this project, manager will become able to understand about the safety control system, inspection
and supportive measurement enables to gain better outcome as well as consideration which
contribute in food hygiene system.
TASK 1
1.1 Controls required to prevent physical and chemical contamination of food
Food contamination define as such consideration where some harmful chemicals and
microorganism present in the food and affect at such extent where an individual lead to get ill
(Dzwolak, 2016). There are mainly, three kinds of contamination get determine which need to
understand by managers of Zizzy when deliver the high quality standard products to ultimate
user. Thus, all three major sections are:
 Biological
 Chemical
 Physical
Such contamination lead to control by the appropriate and suitable handling of food.
Although, physical contamination lead to control by appropriate structure use like X ray machine
to determine that particles not getting harm. Chemical contamination leads to get control through
by evaluating the level of contamination. Different methods through which a product gets
contaminated involves variety of bacteria’s. It is important that the food products are kept free
from external surroundings which can affect its quality. Physical contamination can be controlled
through keeping the food item clean and away from the bacterial properties.
1.2 Compare the characteristics of food poisoning and food borne infections
Food poisoning and food borne infection both are differ from each other. Thus, it is really
essential to understand the major difference between each one of them so that better and
appropriate understanding could be done:
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Food poisoning Food borne infection
Unusual toxin create problem of food
poisoning which create harm to a human body
which need to understand by manager
Infectious Pathogens decide as significant
wellspring of contamination which need to
evaluate and decide appropriately.
Presence of infectious and chemical food toxin
define as major problem of food poison
Epithelium cells get impacted due to presence
of such toxin into the food particle.
1.3 Discuss how food-borne illnesses can be controlled
Food Borne illness could be determine properly and there is a need for Zizzy manager to
control them properly (Glendon, Clarke and McKenna, 2016). For controlling the food borne
infection, management try to control the bacteria infection etc. The major aspects and
consideration which support in controlling the food borne illness are define as follow:
 Refreeze and made food only at such time when it is highly required and need. This
enables and support in controlling the food borne disease and infection.
 Chef have to clean and was the utensils properly which further enables in provide
bacteria free consideration so that food borne illness could be control.
TASK 2
2.1 Food spoilage agents that affect food
Food get spoil and get harm due to presence and undertaking of vast number of
bacteria which create infection (Grover, Chopra and Mosher, 2016). Food spoilage agents
further classified in diverse sections which need to understand and undertake properly by
management of Zizzy so that appropriate and effective working could be done.
Food Spoilage Agents Foods affected by each food spoilage
agent.
Enzymes These all are such substances which present
in the food and create so much harm to it at
the time of ripening it. Such enzymes are
harmful for an individual which create
problem and spoil the food completely.
Air Only few number of products require air to
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get sustain into environment for long term
but where as some are not. Thus, managers
have to determine such products properly so
that air tighten control could be managing
and maintain.
2.2 & 2.3 Differ methods of food preservation with their effectiveness
Methods of food preservation. Effectiveness of food preservation
methods.
Chilling and Freezing This method is effective in nature which
support and facilitate an option to made the
food products bacteria free and virus free as
well so that appropriate consideration could
be done.
Canning This method is helpful in controlling the
microorganism reaction by removing
oxygen. This will enables in provide better
outcome
Dehydrating Moisture get removed from the products and
thus, by removing such moisture from the
products, it completely support in made
them effective for better and appropriate
outcome
Fermenting It is an important way of keeping food
products free from contamination as
bacteria free surroundings are prepared
which assist in reducing the impact of
contaminating elements.
Salting This is another approach in which the
preservation of food items is done by
reducing the amount of salt from the food so
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that moisture level can also be decresed.
TASK 3
3.1 Key steps in temperature control system
Temperature of each and every product need to control by manager of a company so that
better and appropriate gain supposed to be underpin (Havinga and Verbruggen, 2017). In this
aspect, review of all five major is essential so that temperature not going to contaminate the food
further: Delivery – Placing of order at the right time is must which further enables in controlling
the contamination properly and secure food as well (Kumar and et. al., 2017). This is a
first thing for controlling the temperature. Storage – Once the food get manufacture, it is really essential to store it properly at
moderate temperature so that appropriate storage could be managing and maintain. It is
suggested that the temperature should be kept less than 40 degree Fahrenheit in order to
deforest the food item. Preparation – Food need to prepare at moderate flames or determine flames not high or
low which create chances of burning more. Cooking – This have to get done when highly required by the restaurant and cook only at
the time of requirement.
Recommended minimum temperature 145°F
Medium 160°F
Well done 170°F
Leftover cooked meats 165°F or safe to eat cold if properly
cooled and stored
 Cooling – Once the food get cooked up, it need to get cool down in an appropriate and
suitable manner.
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3.2 Summarise method for food safe storage
Zizzy need to adopt several number of methods which enables and facilitate for safe
storage of food and services. Use containers that are covered for safe food storage, kept the
storage area clean and dry, transfer nuts and sugar into airtight jars to protect them from pests,
keep raw foods away from ready to eat or contaminated foods, store all food off the floor and
follow the first-in first out rule etc. Following are the methods which need to consider by
manager of Zizzy to securely storing the food and reduce chances of contamination as well Freezing Food: Food and vegetable need to freeze out at lower or higher temperature as
per the requirement (Lytton, 2017). Freezing of food is essential to protect them from
bacteria infection which further enables in better and suitable dealing.
 Drying: For removing the moisture from products a method which suppose to used by
Zizzy is drying. Where they lead to remove moisture from products and services.
3.3 Importance of personal hygiene in the control of food contamination
Personal hygiene is really important at the time of producing or cooking food. It is really
important to understand the effectiveness of personal hygiene which further enables in
controlling the food contamination (Nychas, Panagou and Mohareb, 2016). A loving and caring
individual for their own health always enables and supportive in maintain health properly for
long term. Zizzy need to determine such aspects properly and implement it at workplace so that
chances of contamination could be control. Importance of personal hygiene in the control of food
contamination define and describe as follow:
 Chef have to wash and clean their clothes and hands at the time of cooking and preparing
 Remove all chains and watches at the time of food preparation so that physical
contamination could be control
3.4 Cleaning and disinfection as a process supporting safe food production
Cleaning of food products means washing the food products prior to using same. It helps in
removing dirt or other unwanted substance from the same. Disinfection is a process through
which food products are protected against the bacteria’s by specially cleaning them with
chemicals through which bacteria’s are destroyed. As a process Zizzy or any other food section
have to frame and establish clean and disinfection environment at workplace so that safe food
production process lead to take place. This enables and support in define that things are getting
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done properly and effectively as well. Zizzy have to determine and understand this concept or
process for supporting safe food production at restaurant:
 A clean and healthy environment could only maintain when chefs and individual
themselves become aware about cleanness
 They have to use and wear appropriate essentials while preparing and cooking of food
and services
Thus, Zizzy have to implement such culture which facilitate and enables in supporting the safe
food production concept so that appropriate consideration could be lead down.
3.5 Assess the problems associated with pest control in food premises
In the selected restaurant there is a great issue of food contamination. It is important that
precautionary measures are taken well in advance so that the risk of same can be reduced. Due to
the negligence of staff members the food products gets spoiled and hence lead to issues for Zizzi.
Pest is considered as a viable strategy to give the nourishment from getting disintegrated. This is
known to everything except then likewise sustenance is being set up by utilizing high measure of
chemicals in the best eateries also (Payne-Palacio, 2016). On the off chance that this nuisance
strategy is utilized as a part of high amount at that point there are odds of making nourishment
harmful. The nuisance are as chemicals so it must be utilized for constrained time span as it
were. Zizzy have to determine these problems properly and try to avoid pest control in kitchen
and other places. Although, chemical reaction chances and possibility tend to rise in such
consideration.
3.6 Justify the need for hygienic design and construction of food premises
Hygienic design and construction of food premises is an important and essential part at
every restaurant or hospitality sector. Food premises define as such places where food get
prepared or manufacture to sale (Tóth and et. al., 2016). This enables in control so much chances
of food contamination as at such places, appropriate surveillance could be maintaining.
Although, if product required to freeze down or cooled down, then food premises define as major
section. Fresh and hygienic food is important to ensure the safety of consumers and to maximize
the sales. Apart from this with the maintenance of cleanliness goodwill of brand also increases
among the market which leads to positive returns in the long run.
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Hygiene design refer to as such section where an environment of good and healthy
consideration could be done. Hygienic design is required at Zizzy so that effective and better
environment could be maintaining for reducing the possibility of bacterial infection.
3.7 Justify the importance of training as a quality assurance mechanism
Training is extremely a vital thought for business when it prompts discuss the quality.
Quality confirmation instrument is a noteworthy thing on which Zizzy need to work. This is
extremely critical to do as such which encourage and improve odds of better and appropriate
pick up. In this manner, all staff faculty need to increase legitimate preparing in regards to
wellbeing and security which empower them to give quality items to all number of clients. With
suitable and appropriate training and development, consumer health gets assured for long term
which facilitate beneficial growth options.
4.1 Produce a food hazard risk assessment
Food hazard risk assessment is a program through which planning is done as how different
risk associated with food items can be dealt with. Different food items need to be stored and
taken care in separate manner so that they remain free from any risk from getting contaminated.
Food Types of
contamination
Causes of
contamination
Risk Consequences
Meat A major
contamination is
bacterial
infection, allergic
reaction
Most people
touch meat on
regular basis
which enhance
chances of
contamination
Bacterial
infection spread
less whereas
allergic spread
more
contamination or
risk
It leads to
transfer virus
from one
individual to
other easily
while checking
it through touch.
Fish Some major kind
of contamination
are chemical,
physical.
Fish
contamination
possibility are
more in nature
which further
reflect in
microorganism
By touching it,
chances of risk
become high in
nature whereas
by taking it out
from water
Its
consequences
simplify and
impacted on an
individual
health which
create problem
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reaction. reflect less risk. and issue
4.2 Complete a food safety control system
HACCP (hazard Analysis Critical Control Point) is safety control process or system to
recognise and prevent the physical, chemical and microbiological food production. Given below
is the explanation on how measures can be taken:
Stages Hazard Preventive
measure
Critical
limits
Monitoring
Procedur
e
Frequency
Corrective
measure
Meat
Protecti
on
Burn at
higher
flames
which
create
fire
issue
Food need
to burn at
appropriat
e flame
Limited
flames not
impacted
fire hazard
and get
controlled
easily as
well
Proper
checking of
flames
Provide
training
Use appropriate
utensils as well as
fire extinguisher
Fish
Protecti
on
Create
issue
related
with
health
with
food
contami
nation
There is a
need to
made fish
only at
required
time
If a fish
cooked
earlier then
it enhance
chances of
higher
contaminati
on
Cooked
properly
by
washing
it
Training Use fresh fish
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Figure 1HACCP model
4.3 Devise a food safety guide for legislation compliance
Food safety guide for legislation compliance on which Zizzy need to work and determine
are define as follow:
Business
regulations
Zizzy need to take regulations within 28 days of establishment of their hotel
Premises Health and safety act, 2006 signify t clean the premises properly
Food sources Provide and take appropriate bill and invoice of products and services which
deliver and purchase
Transport Transportation of products on time especially cooked food.
Equipment Zizzy need to use high standard equipment’s which consider under the
Equipment act, 1959.
Food Safety
Act 1990,
According to this act regulation are made in order to ensure the safety of food
items. Government has taken initiative in this regard so that good health can
be insured and those who are dealing in this sector keep control over their
operations.
Food
labelling
regulations
1996 etc.
This is another act according to which it is compulsory for the food sellers to
label same clearly so that the users of same can get the details. Clear
description should be there so that accordingly customer can take their buying
decision.
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