The Essay Highlights The Importance Of Food Safety Management In Hospitality.

Temperature Control for Food Safety

Safety of food is a very crucial aspect which should be given the first priority since if a great care is not given to the safety of food there may be severe food contamination which may result in bacterial infections and in some case may cause death. Food safety management is treated as a very significant subject particularly in hospitability sector since there is an enhancement in man which enables them to be aware of their health (Martin, 2014 

Managers of bigger restaurants like Shilpa Restaurant in India and its other employees employ their adequate knowledge for the accurate operation of chillers, freezers, and heat which enable them to prevent perishable products and other food from poisonous bacteria.  Thus there is a need to analyze the procedure for attaining the required temperature. A control temperature system is a safety tool which helps in keep and control temperature from initiating the harm to fruits, vegetables and edible products. The below are some of the points to consider in a good temperature control system.

Firstly, the temperature which is needed for different products is determined. For instance, food like meat and seafood need a relatively high chilling temperature while raw materials need average temperature.  A proper monitoring and controlling to ensure that the temperatures are attained. The figure below shows temperature control system.  (Fairman, 2014)

1. Reheating food

Foods that have been cooked and cooled should be cooked and cooled should be reheated to at least 165^o F (73.80 C). Left overs should thoroughly be reheated by using it on stove Top, in microwave and in oven. Food may stay in danger zone if in case it is reheated using chafing dishes, steam table, and slow cooker since they are not recommended for left overs.

1. Cooling method

When food is cooked and not served immediately like prep dishes to save time when they are ordered. It is important to get food out of temperature zone quickly which ranges between 5⁰ C and 57⁰ C. When this is not controlled, will make bacteria to grow faster in that particular zone. Food that requires time and temperature control for safety must be cooled from 57⁰ C to 5⁰C or below six hours and incase the food has not reach  21⁰C within two hours, reheating is needed before cooling again. However the, the total cooling time cannot be longer than six hours.

1. Defrosting method

Foods such as eggs, meat and poultry starts to thaw and becomes warmer than 40⁰F and before freezing takes place, the bacteria may begin to reproduce. Thawing of perishable foods should not be done in hot water or on the counter. Various safe ways to thaw food include cold water, microwave and refrigerator.

1. Microwave thawing

Proper Storage Techniques

The food need to be cooked immediately after thawing and before refreezing. There are certain areas where food should not be thawed such as basement car, garage, plastic bag or dish water.

1. Cold water thawing

This method is faster compared to but it needs much attention and the food should be in a plastic bag but in case the bag leaks, the bacteria from the air could be introduced into the food. A period of 1 hour or less may be needed to thaw small packages of meat, seafood or poultry.

1. Refrigeration

 Refrigeration is an important equipment needed in the kitchen in order to keep foods safe.Bactreria are found anywhere and the advantage of refrigeration is that it slows the growth of the bacteria. The bacteria grows rapidly in the range of temperature between 40 and 140⁰F.

 It is highly vital to store food in an accurate way such that it can be accessed anytime in case a need arise, this should be in a way that saves time, money and also instant. Some of these methods are discussed below;

i. Labelling

Labelling of food is very significant for the stored food.  Labelling of food will ensure that the one who wants to use it will know the type of food, manufactured date, and expiry date.  This will help the user to know whether to use the food or not and at what time should he or she use the food. The expired food can hence be disposed to appropriate pit by an authorized person (Schmitz, 2016).

For a good storage of any food, the chef or the manager must be aware of the temperature needed for a specific food thus the temperature is maintained or controlled. For instance, meat product will need a chilling temperature while other food like fruits and vegetables will require the normal room temperature.  And highly perished food will need a very low temperature (Hadiprayitno, 2010).

It is highly advisable for the chefs to have an appropriate control for the catalog of the stock.  They should employ FIFO (First In First Out) technique. The FIFO will enable the manager to use the older stoke on time before they get worse while the newer products can be stored hence reduce the outcomes of damage of the food that can be dangerous for the reputation of the restaurants and customers as well.  With the FIFO technique, the manager will highly reduce the spoilage of the food products (Norer, 2015).

Personal Hygiene and Control of Food Contamination

The chef should confirm that personal hygiene is maintained all the time, this will help to avoid any exposure (Dass, 2012). There should not be any ignorance as much as possible, any little ignorance can be very dangerous such as unclean clothing, smoking, and long hair should be neatly tied wearing jewelry and licking fingers to taste food. Any Restaurant or food retail can attain the importance of the personal hygiene by doing the following;

1. Jewelry and other accessories must be neglected by any individual who handles food. This is very vital since the accessories can contain microorganisms or bacteria(Eaglesham, 2012).
2. Hand washing must be done frequently by any individual handling food or chef food when he or she is entering the food place after using the toilets, handling raw food or even after eating.  Those who handle food and chefs should put on a very dirt free and very clean clothes which indicate that they are clean and hygienic. Black and dark clothes which hides dirt should be avoided by chefs and food handlers.

During preparation of food, the aforementioned points should be considered to help protect contamination of food. This will as well help to maintain the health of the chefs and food handlers themselves. These personal hygiene in the control of food contamination should not only be considered in Restaurants, hotels and food retail but also at home for making the domestic food.

Production Cleaning can be achieved by employing safety procedures for production, serving and even storage of food. Inadequate cleaning may result in food poisoning (Dyckman, 2014). Cleanliness at the Restaurant can be achieved via the use of very clean equipment for cutting fruits and vegetables, their cutting surface should be cleaned often by the use of sanitize. The management must be responsible for cleaning, this they can do by hiring professional cleaning staff.  The diagram below shows a clean kitchen of a restaurant.

Disinfection is defined as the killing of the germs and bacteria with aim of reducing their number which may contaminate the food. With the appropriate employment of disinfectant element, the organism causing germs can be eradicated to the required level of protection food (Okothiyo, 2012). There are several disinfectants used and they include, a quaternary ammonium compound, chlorine among others.  The disinfectant will also keep the food fresh and far from the organism causing germs contaminating the food.

The appropriate safety measure should be taken to avert the food being detected by the cockroaches, mice, rats, ants, and insect which attempts to enter into the food preparation place.  It is advisable to do the pest control for the prevention of food from contamination. There should be a regular check on the holes, pipes, doors and drains in the stores where these pests tend to hide (Budzinowski, 2013). The pest control is done choosing a pest control sector.  Controlling the flying insect many times is very difficult in the food processing place hence windows should be built with the insect-proof screens, these screens should be removable for cleaning.

Production Cleaning and Disinfection

 Killers for insect should be put away from the light source and also away from the place of preparation of food. Sprays should not be employed in killing the pest since the spray which is a chemical may enter in the food being prepared, this may increase chemical contamination with food. And this makes very difficult to control the pest in the food premises. Moreover, with the pest control sectors may have faced a smell that is likely to be diluted in the food in any case left open and can soil on the food (Rahmato, 2013).  The pest in the food preparation area may contribute to a double contamination of spread of disease and food contamination. The figure below shows a pest control in food processing area.

The infrastructure and the design of the hygiene food premises is done while keeping the following aspects in mind;

While designing a window, it should be done in a way such that there is adequate ventilation, especially for the open restaurant food places. It is advisable to put a separate construction area for the preparation of food storage of fruits, vegetables and other food, this help to keep them at bay from any physical damage (Hongladarom, 2015). While constructing the floors, safety and durability are considered, the walls should be non-absorbent while the windows and doors should be in a way that they prevent entry of insects. Moreover, the floors should be constructed in a way to enable easy cleaning, this will ensure that the paste are delt with. Having the open spaces to enable the pests to move will make it easier for their eradication. Damp floor will enable the paste to be eradicated since it may make the pest to stick on the moist floor. Good ventilation will ensure free circulation of air in and out the room this makes the air very fresh and keeps the flies and paste away.

 The motive behind the food contamination worsening because of microorganisms concerned to the particles of food. Proper training must be given by specialized staff who is an expert on the topic defect of food. There are so many food training present rendering to the management need. The training session ensures that the employees are obtaining relevant knowledge and a suitable assessment need to be done of their recital  (Lodovica, 2010)..  The training is done on cleanliness, storage of food, personal hygiene, pest control and preservation of food. After a long time of training, the trainees will remain hygienic and make this their habit hence the chef and food handlers will keep their hygienic nature.  

Pest Control in Food Processing Area

This assessment can be employed to show the kind of approach a small and large food business may take. This risk assessment is done in the following ways;

1. To detect the hazards, the manager needs to;
2. Take a walk in the stockroom , kitchen and all  areas identifying issues which might pose risk to the organization
3. Communicate to the staffs to learn from their experience and then listen to their concerns and opinions, and the manager must pay attention to the requirements of the staffs.
4. Look at the risk book record to help him fathom which specific risks occurred previously
5. The manager should note down who could be harmed and how
6. The manager then needs to write down which controls need to be put in place, if he or anyone was in a position to reduce the probability of someone being hurt. Then these controls are compared to the good control known(Voeller, 2014).
7. The manager should initiate the actions the assessment of risk recognizes are required. he then needs to discuss his findings with his staff and put down a prominent place to ensure that all staff are able to see it and then make it part of the induction for the company’s new staffs(McDonald, 2013).

Example of food hazard risk assessment is shown below,

What are hazards	Who might be harmed	What further action is necessary
Slips and strips	Kitchen staff and customers	· Damage floor to be repaired · Staff to wear footwear with good grip · Staff to be reminded to maintain good standard of housekeeping
Manual handling ; heavy equipment such as flour	Kitchen staff and food service staff	· Team to work together while carrying heavy load.
Contact with hot water, steam and surfaces	Kitchen staff and food service staff	· Pans should have handles. · Staff to be trained on use of coffee machine

 This Risk assessment table shows various challenges the kitchen staff are going through while carrying out their duty. Carrying out risk is very important in the kitchen department

• It helps to manufacture or produce food of high quality to ensure safety and protect public health.
• Carrying out risk assessment helps in strengthening food safety system and reduction in food-borne illness.
• A good Risk Assessment will help to prevent ill health and accidents

Developing a food safety control system has been a major problem, the significant aspect of the developing food control is focused and given problems facing these organization for the food safety control system.  This control system includes the following components;

1. Food Law and Regulation

The food law has customarily be treated of the legal description of unsafe food as well as instruction of implementation tools for eliminating contaminated food from demanding responsible parties after the fact and commerce. Food regulation includes the following aspects;

• It should provide a high health protection level
• It must comprise a clear definition to increase legal security and consistency
• It must also give provision for tracing of food product and in case of any problem, there needs to be a recall.   
• It must ensure transparency in the development of access to information and food law

1. Food control Management

Active food control system needs an operational and policy at the countrywide level. Whereas the information of such function will be dogged by the legislature at the national level, they would include the instituting the governance function and executive structure with clearly culpability or issues like the implementation and development of an incorporated food control at the national level; security fund; operation of a national food program and allocating resources (Du, 2015).

1. Laboratory services

Laboratories are very significant components of food control systems. These establishments need substantial capital investment and also expensive to operate and maintain. Hence a very careful planning is a necessity to attain maximum outcomes. The location and numbers of the laboratories must be resolute in regards to the aims of the systems and the amount of work.  

 Food compliance safety legislation is set on earned recognition and its aim to bring to bring consistency and coherence in the way compliance is secured via delivery of all official control.  The compliance and enforcement strategy includes the following;

1. Assessing Risk

Assessing of risk is very vital since it will help in;

1. Improving the knowledge on how to tackle risks which may occur in food preparation organizations
2. Improve the overview and understanding of risk associated with the businesses for food.  
3. More clear on where risk lies-consistency throughout the food chain
4. Improving the knowledge on how to handle the risks.  
5. Monitoring Risk

Monitoring in compliance and enforcement help in various ways;

1. Better efficiency and free up resources better to good tackle key perils.
2. Fits priority coalition, around removing the regulatory burden and hence encourage self-regulation(Du, 2015).
3. Employs approaches which are risk-based to help monitor the compliance.
4. Removing the duplication between the industry,s own check and  the public sector

1. Tracing Non-Compliance

Non-compliance tracking is done in the following ways to help to comply with the regulations of the food safety legislation

1. Increasing the perception and consequences creating strong food business case message for non-compliance
2. Optimize impact of enforcement increases cost-effectiveness  
3. Effective, swift and reliable protection of consumers(Schmitz, 2016). 

Conclusion

In summary, the key aim of this report focuses on safety and health of management of food at the restaurant.  It has been seen that the spoilage of food plays a vital role in triggering food damage which may result to food born disease.  The report has addressed Food Safety Control System, Importance of training as a quality assurance mechanism and Key steps in a temperature control system. It also help in the  discussion of the Key Steps in a Temperature Control System, evaluation of the Importance of Personal Hygiene in the Control of Food, evaluation of cleaning and disinfection as a process supporting safe food , problems Associated with Pest Control in Food Premises,  and justification of the need for hygienic design of food premises. All these will enable a good and safe handling of food either in restaurant or just in homes.  It also help in maintaining clean health for the clients in many restaurants.  

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