Non-compliance and Compliance of Food Safety

Task 1

Explain the potential effects of non-compliance

Non-compliance in the food industry is when an individual sells food that does not fulfill a customer’s standards, wants, or nature. The seller is culpable of non-compliance and is entitled to penalties. Unfortunately for victims of non-compliance, it only becomes apparent after a person has suffered from a deadly allergic reaction that may be fatal.

If an enterprise becomes the source of a food-borne illness, it may be held to be a health risk to the public, and it is liable for closure by inspectors or lead to cancellation or suspension of one’s license. Owners should be aware of all regulations that concern the activities carried out in their establishments and install a good system that favors the nature and size of the business.

A business with a non-compliance history usually faces a damaged reputation that decreases customer morale leading to losses and even being surpassed by competitors (Zanin et al., 2021). A damaged reputation can be hard to rebuild as the market always offers other options to customers. Enterprises have even been forced to closure due to bad publicity of a situation.

An owner may be personally held accountable and persecuted for a food safety issue and fined heavily or even face a sentence according to the structure of the business one owns, which could cause remorse if the incidence causes loss of life. One may also cause multiple persons of the same organization to face charges and penalties.

Identify and explain methods of control measures for monitoring food safety.

The setting of hygiene qualities. Hygiene is an essential part of food safety, and it starts with employee health to ensure they don’t come sick to work by having medical tests (Moreb et al., 2017). Personal sanitation prevents work illnesses as it dictates hygiene and good behavior in food activities. Employees should be advised to clean surfaces often as it prevents bacteria from spreading and maintains a good space for people to avoid overcrowding at areas.

Eliminating food safety hazards. There are three types of hazards, physical, chemical, and biological. The most common cause is the contamination of water and food. Over time this has proven to be a global challenge, and it is of great importance for a person to be in the know about control of water contamination and one’s water and its sources. Contamination from hands to surface is frequent and usually happens in production; hence people are advised to have good production practices (Zanin et al., 2021).

Temperature control. This is an important aspect of food safety as bacteria die in hot temperatures of above 65 degrees while cold temperatures minimize their growth and slow them down. Hot foods like in buffets should be kept above 65 degrees in a hot display, and when reheating foods, a minimum of 75 degrees for 10 minutes to ensure bacteria does not survive is required. Perishable foods should be kept at 5 degrees and 7 degrees for fruits and vegetables. Keeping a record of food temperatures should be done to ensure you know about emerging concerns.

Approved food suppliers. It is a legal requirement to obtain food from approved suppliers, who must prove that their procedures and processes ensure food safety to authorities. A commercial supplier is usually under regulations, meets the standards, and has food safety programs that control the risks that one cannot. A good supplier ensures good food safety plans that provide no problems at your end.

Pest control. Pests are generally attracted to food facilities and can enter the premises through many openings, contaminating food materials and equipment. One should maintain pest control by enforcing a pest management program with a competent person in charge. Materials coming in should be thoroughly inspected during offloading to ensure no hiding pests. Access to food and water should be blocked and stagnant water removed. Waste should also be kept in containers that are anti-pests to cut off their food supply.

Identify and explain the range of food safety and management systems.

With the constant growth of the food industry, consumers have become more aware and have high expectations. It is up to organizations in the food industry to cater to consumers’ well-being. Hence, the food safety and management systems come as a set of standards that direct food safety features to prevent food-borne illnesses. A business needs to implement a food safety management system based on Hazard Analysis Critical Control Point principles.

The Hazard Analysis Critical Control Point is an international means of safeguarding health by ensuring the biological, chemical, and physical hazards are identified, and measures are taken to prevent, remove or reduce the levels to acceptable levels to control them from entering the food chain. It is used in all stages of food production, from manufacture to distribution (Hulebak & Schlosser, 2002). It was initially developed in 1960 to ensure a pathogen-free food for the National Aeronautics and Space Administration astronauts, and it has been developed over the years to be implemented in all types of food-related activities.

The Food Safety System Certification 22000 audits and certifies the food safety management systems and Quality Management Systems. It is recognized by the Global Food Safety Initiative, unlike the International organization for standardization, which outlines the food safety management systems requirements.

Safer Food Better Business is a food safety management system for small businesses like small retailers and caterers to help them implement hygiene regulations that abide with the principles of Hazard Analysis Critical Control Point. Within this system, there is an exceptional allowance for businesses to make regulations that abide by the nature and size of their establishment (Moreb et al., 2017).

Cook safe manual is only for small catering businesses. It helps the owners understand regulations based on the Hazard Analysis Critical Control Point principles to make a system that is suitable for the establishment. My Hazard Analysis Critical Control Point was created by the Food Standards Agency to help small manufacturers create their safety management system where Safe Foods Better Business is not adequate. Complex food operations also use this system.

The Butcher- Documented food safety management system is for butchers selling raw and readymade meat and requires one to outline a system, according to the Hazard Analysis Critical Control Point, that puts all food production carried out in the business. It states the hazards concerned with the activities, means of the hazard control, monitoring of the measures, and actions taken upon occurrence of a hazard. Meat Industry Guide is for businesses operating in the meat sector and outlines the legal obligations in the industry while offering guidance to the owners on meeting the obligations. It is complimentary to abide by the law, but owners tend not to oblige as there are other equally acceptable means of achieving compliance (Hulebak & Schlosser, 2002).

Task 2

Explain how compliance with legislation can be monitored

• Understanding regulations applicable to you.

Knowing the regulations that apply to your business is a key factor in ensuring compliance. Since there are different organizations for monitoring the safety and quality of food, your business might be under a couple of regulations and knowing them enables you to make a safety system that favors the nature and structure of your business. More than 15% of owners are unaware of regulations that apply to them (da et al., 2019).

• Hazard Analysis Critical Control Point plans.

One should create a food safety system that is based on the principles of Hazard Analysis Critical Control Point, which helps in identifying the hazards and spells out the proper procedures to be undertaken during hazard control, and preventive measures to avoid future hazard occurrence.

• Development of procedures and training.

Businesses should install some preventive controls for compliance monitoring and develop procedures to ensure proper sanitation and prevention of contamination. After the guidelines have been set, employees should be given adequate training to know and understand their roles in food safety and how to maintain quality as they offer their services. Well-trained workers are very effective in food safety and hazard prevention in businesses.

• Waste management.

One should provide a proper waste disposal system with appropriate procedures based on legal requirements. There should be suitable storage containers and areas for disposal to prevent bulk accumulation that is prone to attract pests and organisms that cause contamination. The waste should also be cleared regularly to avoid stuffing.

• Records management.

Keeping proper records is important in activities like vendor acceptance and tasks recording. Not only does it keep you ready for audits and inspections, but it ensures that quality and food safety is maintained (Panghal et al., 2018). Furthermore, record keeping can be vital in progress monitoring and in case of future references need.

Develop plans to ensure food safety in the preparation of food

Handwashing is the most important aspect of preventing food contamination. Running water should always be available for employees to always sanitize with detergents. Fruits and vegetables must be washed as germs can spread from the outside to the inside during peeling. Washing meat products in the sinks should be avoided as their juices may splash to sin and counter surfaces and cause contamination.

Employees should have the proper attire, that is, head nets to avoid fall of hair into the food preventing physical hazards and use of gloved where possible; however, latex gloves should not be worn near flames as they catch fire easily, and gloves should be changed upon touching anything that would normally require washing of hands (da et al., 2019). They should avoid wearing jewelry as it may collect bacteria that may not come out during washing and nails to be cut short with no nail polish. They should be advised to touch foods with tools and use their hands as little as possible.

Meat, poultry, and seafood should be dealt with using separate cutting boards and knives to prevent bacteria spread. The utensils should be properly cleaned with hot, soapy water or in a dishwasher after every use, allowed to drip water, and dried before placing in their clean storage.

Food should be cooked with proper temperatures as high temperatures of over 70° since it can kill germs of even high concentration. A thermometer should be used to ensure the food is safely cooked and not judged by its color and texture alone (Panghal et al., 2018). Food cooking for a long time should be covered to avoid anything from falling in, and a clean spoon should always be used when sampling the food,

Develop plans to ensure food safety in the service of food

Food should be served hot on clean and dry plates and cutlery; utensils should not be reused. Waiters serving the food should have clean hands and should not dry wet hands on their aprons. The food temperature should be maintained during service, the bains-Marie and other hot displays should be used to preserve food at hot temperatures, and clean thermometers used to confirm the right temperatures (de et al., 2020). The bains-marie should be initially heated before placing the food, which should be fully cooked by then, and they should not be overfilled to avoid temperature drop.

Delivered foods should be well packed and fully covered to maintain heat and prevent germs entry. Employees responsible for packing should maintain a high level of sanitation, and the delivery should not be delayed as one is supposed to receive food with the right temperature and question cold food as it is not safe to eat. Food should be eaten or refrigerated immediately upon arrival.

Raw food products like meat, poultry, and seafood and milk delivery should be arranged in a manner that the owner is home during delivery to make sure the food is refrigerated upon arrival. One should be keen on food tags that describe if the product instructions if it is to be kept frozen, refrigerated, or if it is perishable and a business is supposed to provide such instructions.

The freshness of the food is a key factor in food service as it increases the food quality. A system should be created to ensure fresh ingredients in food processing. A business should set consistent standards in taste and quality to generate customer loyalty. Reducing delay during order placing serving and billing in addition to proper hospitality even after bill payment raises business standards.

Develop plans to ensure food safety in the storage of food

Raw foods, especially meat, poultry, and seafood, should always be kept separate from other foods since they contain juices with dangerous microorganisms that can easily be transferred to other foods causing contamination. In refrigeration, raw meat products should be kept under already cooked food to avoid cross-contamination. The refrigerator should be kept between 40°F and 32°F, and the freezer always is below 0°F (Zanin et al., 2021). fruits, vegetables, and milk should be refrigerated within 2-3 hours, and food not refrigerated by then should be thrown out. Warm food should be divided into clean, shallow containers to ensure they chill fast.

Containers for food storage should be clean, and they should not be reused if they are meant to be used once. Containers to be reused should be well cleaned before placing food. Food tags should be kept on containers and not on the food as they could carry bacteria. Cold foods in cool rooms and freezers should be kept at 5°C or colder, and frozen food should be kept solid at -15°C (da et al., 2019). The cool rooms, freezers, and refrigerators should have thermometers to check food temperatures.

Pests carry harmful microorganisms in their bodies and can transfer them to food and kitchen surfaces. Foods should be kept in containers with lids on them to avoid contact with the pests. Proper pest control methods like using baits and insecticides to eliminate them, taking notice not to contaminate the food should be employed (de et al., 2020). Domestic animals like cats should also be kept off from storage areas since cats contain a parasite that once contaminates food, it can cause serious illness to unborn babies.

Plates and utensils, especially knives dealing with raw materials, should always be cleaned and before engaging them in food again. Food substances left in these objects can produce bacteria unnoticed and transfer to other foods causing cross-contamination. Utensils are not to be reused.

Reference

Moreb, N. A., Priyadarshini, A., & Jaiswal, A. K. (2017). Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland. Food Control, 80, 341-349.

da Cunha, D. T., de Rosso, V. V., Pereira, M. B., & Stedefeldt, E. (2019). The differences between observed and self-reported food safety practices: a study using structural equation modeling with food handlers. Food research international, 125, 108637.

de Freitas, R. S. G., da Cunha, D. T., & Stedefeldt, E. (2020). Work Conditions, Social Incorporations, and Food-borne Diseases Risk: Reflections About the (Non) Compliance of Food Safety Practices. Risk Analysis, 40(5), 926-938.

Zanin, L. M., Luning, P. A., da Cunha, D. T., & Stedefeldt, E. (2021). Influence of educational actions on transitioning food safety culture in a food service context: Part 1–Triangulation and data interpretation of food safety culture elements. Food Control, 119, 107447.

Hulebak, K. L., & Schlosser, W. (2002). Hazard analysis and critical control point (HACCP) history and conceptual overview. Risk analysis, 22(3), 547-552.

Panghal, A., Chhikara, N., Sindhu, N., & Jaglan, S. (2018). Role of Food Safety Management Systems in safe food production: A review. Journal of food safety, 38(4), e12464.