2. 2
ExecutiveSummary:
Food safety and maintenance of its quality issues have become a major economic factor throughout
the world. This report specially spells light on food safety management to a hotel business named
Covent Garden Hotel. Temperature control and its ways are described in this report as this is a big
issue in the safety of food. There are various ways to preserve food like freezing, drying, canning,
pickling. Food contamination can be minimized with the help of personal hygiene approaches.
Cleaning and disinfection of the employee is very much important to safeguard the quality of food.
Pest control strategy are inevitable to the safety of food premises. There should be hygienic design
and construction of food premises. Training facility is important in order to build quality
mechanism. This is important to any food serving organization to maintain its quality and service
towards its customer in order to achieve success in the long run.
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Table of Contents
Executive Summary:...........................................................................................................................2
Introduction.......................................................................................................................................4
Discussion on the key steps in a temperature control system(AC 3.1)................................................5
Summarizing methods for safe storage of food (AC 3.2)....................................................................5
Evaluating the importance of personal hygiene in the control of food contamination. (AC 3.3)............7
Evaluating cleaning and disinfection as a process supporting safe food production. (AC 3.4)...............8
Assessing the problems regarding pest control infood remises (AC 3.5).............................................9
Justification of the need for hygienic design and construction of food premises. (AC 3.6)..................10
Justification of the importance of training as a quality assurance mechanism. (AC 3.7) .....................10
Producing a food hazard risk assessment(AC 4.1)...........................................................................11
Completion of a food safety control system. (AC 4.2)......................................................................13
Devising a food safety guide forlegislation compliance. (AC 4.3) .....................................................15
Conclusion.......................................................................................................................................16
Bibliography....................................................................................................................................17
4. 4
Introduction
The supplier of food always keeps in mind that they should focus on food safety and its due
delivery because it ensures their organizational success. Food safety is an inevitable need for every
customer. Without making sure proper safety of food, customer will not rely on the organization.
But day by day, it has become too much complex to ensure safe supply of food causing diarrhea
to death. Covent Garden Hotel is a 5-star hotel situated in London, England. There are 58
beautifully designed bedrooms. There are large curtains and aged wood furnishings at the
reception. There are also gym and spa facilities in this hotel. This hotel follows certain steps in
controlling food contamination. It ensures its employees be personally hygiene in the premises for
making sure food safety. This hotel also focuses on pest control mechanism.
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Discussion on the key steps in a temperature control system (AC
3.1)
The most important element of preserving food is temperature and so to ensure food safety,
proper temperature system should be applied. Proper temperature of heat and refrigeration can
minimize the increment of bacteria and other toxins in food. Appropriate temperature requires
temperature control system (Motarjemi M. 2014).
There are four steps of temperature control system. Which are:
Establishing required temperature: The first phase is to establish the required temperature level.
Like there are various types of food, there are lots of difference in temperature requirements.
Chilled food needs 5° C, whereas freezing food needs -18° C. In cooking food, it needs high
temperature which helps killing bacteria.
Emerge techniques to arrange those temperature: The second step tells the terms and
techniques to arrange temperature according to their needs to food preparation. The leading
controller install efficient and effective techniques in the temperature control system.
Monitor the achieved temperature: After we find required temperature by using techniques to
achieve it, we should then monitor it on a daily basis. It is needed to ensure proper maintenance of
temperature control.
Take record of the temperature: The last step tells to keep record of the temperatures being used
in the whole process. Temperature control management system should take down record of
temperatures (Motarjemi, M. 2014).
Summarizing methods for safe storage of food (AC 3.2)
Some food does not remain fresh always. There needs proper storage of food. if we do not ensure
proper storage of food, it can cause serious harm to human body. Food can be stored by many
ways which are discussed below:
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Figure: Methods for safe storage of food.
Dry Storage System: Perishable foods are preserved in a ventilated room. That room needs to be
cleaned properly. The foods are sealed properly and labeled firmly into packet and stored in that
storage room.
Frozen Storage System: It is used mostly. In this approach, foods are kept between 0°C to -10°C.
to preventing freeze burn, foods are wrapped with papers (Newslow, D. 2014.).
Canning storage system: Liquid food items are kept in canning system to preserve food quality.
Different types of mushrooms, sauce are canned in this respect. Canning system is being applied
in two ways and these are water bath canning system and pressure canning system (Newslow, D.
2014.).
Refrigeration storage system: In refrigerator food keeps away the bad odor from the food. Foods
are kept in jars or in containers for storing the quality of food. It is mandatory to monitor and
control the temperature of the refrigerator frequently.
Methodsfor safe
storage of food
Dry Storage
System
Frozen Storage
System
Canning storage
system
Refrigeration
storage system
7. 7
Evaluating the importance of personal hygiene in the control of
food contamination. (AC 3.3)
Food contamination can be reduced by proper utilization of personal hygiene. It is mandatory for
hotel business like Covent Garden Hotel which has lots of employees. These employees need to
take proper steps on personal hygiene. If they are not hygiene, it can cause detrimental effect on
customer. Food borne diseases are spreader over to customer in case employees are not personally
hygiene.
Figure: Personal hygiene of food handler
Source: thewholekaboodle.com
There are lots of food processing plants and they have rules and regulation for ensuring personal
hygiene. Employees who are engaged production must wear hats, gloves and masks as they
minimize the possibility of food contamination. Workers can carry different kinds of bacteria and
toxic germs on their skins, hands and hair. Germs do not stay calm; they spread throughout human
body from one person to another. For this reason, hotel authority should take steps on personal
8. 8
hygiene. Employees should always bear in mind that they ought to clean themselves before and
after food production, after using restroom, after sneezing, coughing.
Food contamination can happen from dirty body and dirty uniform of the employees. so they
should be dressed properly and be clean in their uniform. They should wash away their hands in a
proper manner in order to avoid spreading viruses. But in case an employee become affected by
those viruses, they he should not be allowed to produce food there because it spreads the viruses
to others’ in the food processing area. All employees should be informed and followed the basic
food protection policies and practices (Stranks, J. 2007).
Evaluating cleaning and disinfection as a process supporting safe
food production. (AC 3.4)
To support safe food production, cleaning and disinfection are very important factor to be notified.
Cleaning means eradicating dirt or any harmful object from the outer surface of the human body.
Disinfection means maintaining a place or an object free from the execution of microorganisms or
bacteria. By utilizing both cleaning and disinfection process in the hotel business, good quality
food production can be ensured. External surface of equipment and human body are the main
object to which these process are mainly applied. Microorganism and its growth can be reduced
with the development of these processes. Disinfection, on the other hand, reduces the growth of
infection and preventing food contamination (Tompkin, R. 2002).
Covent Garden Hotel use various types of detergent to clean dirt to chemicals from the external
surfaces. Among them, they surfactant which helps them in cleaning. There are various kinds of
surfactant such as anionic surfactants, cationic surfactants, amphoteric surfactants. These
surfactants are used as bactericides. Cleaning process ensures safe food service to customer and
so it is very important. It can be executed in food production in four variables named as physical
action, temperature, time and concentration or detergent. These action refrains outer level of
surface free from bacteria or soil mixture.
9. 9
Assessing the problems regarding pest control in food remises (AC
3.5)
Different kinds of pests can cause food contamination. It spreads and transmits diseases from one
body to another. Any stage of food processing is a hostage of pests. It is mandatory to control pest.
There are 3 kinds of pest such as insects (such as cockroaches, bees, flies, beetles and ants), birds
(such as pigeons, sparrows, crows starlings, seagulls) and rodents (rats, mice). They destroy food
crops, damages property and otherwise. These pests are detrimental to Covent Garden Hotel. Rats
and mice enters easily under the doors of premises or If the door and windows are kept open, or if
any gaps still remain around cables and pipes or if the drainage system is kept uncovered.
Pests cannot be totally eradicated but they can be minimized to some extent. General steps include
keeping doors and windows close, building properly the food production infrastructure, ensuring
proper maintenance of equipment used. To reduces the flies, electronic fly killing devices are used.
This is used mostly. The cooking place i.e. kitchen should be kept clean always.
The food premises should be monitored regularly. These above mentioned are the normal
procedure of pest control. When chemicals are used to control pests, it creates some problem. One
of the problems of pest control is their side effect on environment. To reduce pests some food
service providers, use pesticides which primarily minimize pest’s growth but eventually affects
badly. These pesticides kill pests and its predators both. When pests start to generate in multiple
number afterwards, then there comes up a gap between pests and its predators. The increased
amount of pests but decreased amount of predators cause unquestionable worse consequence on
the environment.
Pest control system also generates bioaccumulation problem. This problem demonstrates the
transmission of pesticide from one object to another. Herbivores animals are fed on plants. If the
plants are contaminated with chemical pesticides compounds, then these go to the body of that
animal and remain in the shape of fatty tissue. These compounds remain unused in the body rather
they are not broken down or removed through the urine. When food is prepared using these meats
of these animal, the compound elements of the pesticides are passed into the carnivores and it
causes serious damage to the body.
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Justification of the need for hygienic design and construction of
food premises. (AC 3.6)
Food premises consist of materials, walls, ceiling and floors, doors and windows, hand washing
facilities, lighting and ventilation. Food adulteration can be reduced by constructing and
maintaining all hygienic requirements in the food premises. So food premises should be designed
and constructed in a way that can assure reduced risk of pollution of food.
A premise which is constructed by maintaining hygienic requirements can eradicate contamination
or pollution of food. For instance, the building of the hotel should be kept free from the leaning of
dust, smokes and other types of pollutants because this assures food production premises safe.
There should have the facility of hand wash in the food premises because it will reduce the germs
and bacteria. Store room and food storage room preserves food for a good period. So in a hotel
business organization it should be maintained thoroughly. As lighting helps eradicating bacteria,
in a food premises there should have proper circulation of lighting system. Good ventilation system
not only removes oily air, steam but also provides safe and calm atmosphere. There also should
have drainage system as it stops needless amount of oil, plump, grease from entering into the
premises. There should have sufficient space for producing food as machines and other equipment
are needed to be adjust within the space (Lund, B. and Hunter, P. 2008).
Justification of the importance of training as a quality assurance
mechanism. (AC 3.7)
Quality assurance mechanism in a food premises ensures food safety. This mechanism includes
food quality system, safety system and complies with federal, provincial and municipal regulations
hereby. Large scale food processing companies wants to increase their revenue. It can only be
11. 11
possible when they can assure good quality and safe food. Training facility works effective hereby
in building employees towards quality assurance mechanism. The large scale companies usually
provide training facilities in order to provide good quality food to the customer because it can hold
their success afterwards. A trained employee can serve better to a consumer than an employee who
has not taken training. Hazard Analysis Critical Control Points (HACCP) principles are needed to
be followed to supervise the work of food handler as they are directly associated with the food
process.
Hotel business must promote training program as a quality assurance mechanism in order to
prevent food poisoning risk heading to detrimental effect to customers. Food handlers must be
trained up properly to ensure proper handling of food. This training does not need formal course
criteria. An ‘on the job’ approach is sufficient because it uses staff member to pass on skills and
knowledge through verbal instructions and demonstrations.
Producing a food hazard risk assessment (AC 4.1)
According to Codex Alimentarius commission “Food hazard risk assessment is the scientific
evaluation of known or potential adverse health effects resulting from human exposure to
foodborne hazards”. This analysis helps to produce high quality goods to assure safety and look
after public health. Food hazard risk assessment strengthens food safety system and reduces food
borne illness.
There are four steps which are needed to be followed and these are:
1) Hazard Identification: The elements which can affect food are identified in this stage.
These effects can be known or potential related to a particular cause.
Figure:
2) Hazard characterization: In this step, we evaluate the nature of hostile effects of
biological, chemical, physical agents present in the food with a quantitative and qualitative
aspect. In terms of chemical agents, we use dose response assessment irrespective of
12. 12
whether data is available or not while in biological or physical agents, we use dose response
assessment in case the data is available.
Figure: Hazard categorization (physical hazard)
Source: era-environmental.com
13. 13
Figure: Hazard categorization (Chemical hazard)
Source: www.haccpmentor.com
3) Exposure assessment: This steps demonstrates the possibility of the hazard to occur and
for this assessment researchers need various kinds of qualitative and quantitative evaluation
are needed to find out the possibility.
4) Risk characterization: The last step is risk characterization. It categorizes the likelihood
of occurring adverse effects in a given population with the help of previous steps.
Completion of a food safety control system. (AC 4.2)
The system that compels food operators to write down the steps they take in food delivery, storage,
handling, preparation and service to keep food safe is called food safety control system. It is the
combination of control measures which assures the safety of food. The control measures are
normally the actions and activities which help to eliminate the hazards of food safety or reduce to
some extent. Hazard Analysis Critical Control Points (HACCP) has provided some principles
14. 14
which are needed to followed, implemented and maintained by food business organization in order
to ensure “food is safe to eat”. All staff including food handler must be provided a handful of
instructions at the time of their joining. This ensures the proper hygiene model to incur. In order
to ensure employees are working hygienically, supervision and formal training is essential hereby.
Figure: HACCP model
Source: http://kombuchabrewers.org
There should be extra emphasis on the supplier safety assurance which is a particle of food safety
control system. An essential tool of a good HACCP system depends on identifying suppliers get
ideas and helps in controlling hazards in a facility’s product. Strong supplier safety assurance
program includes that a supplier approves programs for packaging, components and other supplies
affecting food safety. It also includes an official supplier list, letter of continuing guarantee,
supplier performance assessment.
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Food safety control system also concerns about audit trail. Audit provides actual assurance that
standards are being maintained properly. It increases a combined capability of stakeholders to
flourish continual improvement and safety of food within the distinct organizations. Organization
do food safety audits because it provides certification of upholding standards which is appreciable.
There are other reasons for obvious use. They conduct this kind of audits for evaluating control
system, obtaining commercial objectives, gathering customer requirements, knowing about
regulatory requirements.
Devising a foodsafetyguide for legislation compliance. (AC 4.3)
A document which demonstrates the issues of a food organization in all areas including
preparation, handling and storage of food is called a food safety guide. In UK, there is a principal
guide on this, known for the Food Safety Act 1990. This act ensures some fact i.e. one should not
include anything in food or remove anything from food which would eventually harm its
consumer, one should serve food according to the expectation of the customer in line with the help
of natural resource and substances, one should not mislead in labelling, advertising and
presentation of food to consumer. Food hygiene regulations 2006 concern in identification and
control of food hazard. It compels food business organization to require a documented food safety
control system in place. Food standard agency works to monitor the implication of food safety
regulations and goes for checking whether the standards are really being met or not. The health
protection agency gives an assimilated wat to protect public health through the provision of support
to the local authorities, emergency services. Environmental health practitioners (EHPs) usually
develops and helps in implementation of health policies with the help of specialist technical skills.
Their task varies in accordance with how one deal with environmental health issues and the degree
to which they want to specialize in a particular area. Other roles of EHP are carrying out routine
visit to make sure proper justification of health and safety legislation, giving advice and assistance
to businesses, helping in the inspection process, inspecting complaints, carrying out food standards
inspections, assessing of infectious disease.
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Conclusion
Food safety management always concerns for safety of food and its maintenance of quality. Human
body functions according to the food we take in. So it is very much important to control food safety
by making sure proper safe production premises, pest control mechanism, proper preservation
formula and so on. Every employee must ensure personal hygiene in their work place which will
help food free from contamination. Cleaning and disinfection can be actively used as a method of
helping safe and good quality food production. Hygienic design and construction of food premises
reduces the possibility o food contamination. Employees must follow rules and regulation of the
food producing company so that they can produce safe food for people.
17. 17
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