Discuss the key steps in a temperature control system (AC 3.

1)

The improperly use of temperature and time is the principal factor of the food deterioration.
The Shillpa Indian restaurant manager and its team need having a knowledge that should to be
adequately for the accurately using of freezers, heat and chillers which preventing the food and
products that are perishable from poisonous bacteria. To meet the correctly temperature is
necessary to analyze the process of that. System of temperature control is the safety tool which
controlling and marinating the temperature from to cause damage to the fruits, vegetable and
others products that we can eat. If is not correctly analyzed the result is being poor, polluted and
the food will be infected.

Figure3: Temperature Control System

 Steps which should being followed for control system of good temperature are:

Determination of the temperature which is required for various products such as meat and
sea food that requiring a highly chilling temperature since raw material requiring a
temperature that need to be average.
Identification of the procedures of temperature to meet the standards of temperature.
Properly control and monitor for ensuring the temperatures achieved.
Formation to record the temperatures for efficacious storage of dairy products, sea food
or meat, fruits, vegetables, etc.

Summarise methods for the safe storage of food (AC 3.2)

The storage of food need being made in a correctly way so which may being used at any time
for meeting the need in return it save time, money, instant availability and protects from food
wastage. The methods which are the most important within safe storage of food are:

Control of a correctly temperature: for properly storage the manager need to be aware to be
maintained the temperature for various products. Products of meat need a chilling temperature
contrariwise vegetable need a normal temperature.

Labelling: for food storage an important thing is the labelling of food. The Shilpa Indian
Restaurant are using the labelling very well because is having an contract that is outside London
which helping in guide the chef and other team members when using that food and are checking
the expiry dates, packaging dates, ingredients, method to use, etc.

Use by date: The use by date can be shown from labelling the food. With that the manager
would know the expiry date so that it can be protected from contamination of food. It is not
advisable by the organization to use the food after expiry even if it looks fresh and smell fine.
(Heinz, 2013)

Stock rotation: it is importantly for the managers for having a management that is properly for
stock inventory. Firstly out need being used so which the older stock may being utilized firstly
on time and newer may being stored that are reducing the food spoilage consequences that may
being hazardous for the restaurant image also to the clients.

Evaluate cleaning and disinfection as a process supporting safe food production (AC
3.4)

The workplace is necessary to be clean for earning the support of nutrition for the
individuals. For that the food need being safe from germs and bacteria and it may ensuring by to
use procedures of safety for food storing, making and serving. Improperly cleaning can leading
to the poisoning of food. Cleaning may being done with the help of clean equipment for
vegetable cutting and fruits as well, surface area need being clean regularly through sanitizer and
the management need being responsible for assuring the cleaning they may doing this by to hire
professional staff of cleaning, specify clear procedures within place.

Disinfection refers to killing of bacteria and germs with the motive of minimizing their
number that harms the food so that it neither harm to health or the quality of the perishable
foods. With the correct usage of disinfectant item, microorganism can be reducing to required
level for food protection. It also keeps the food article fresh and far from microorganism spoiling
the food. The owner and customers would be benefited by clean surface with using of
disinfectant or pesticides and it make sure that the restaurant complies with the disinfectant
procedures (Lahou et.al. 2015).

Assess the problems associated with pest control in food premises (AC 3.5)
 The restaurant need analyzing carefully the best pest control within areas of food processing.
The appropriately precautions may being taken for preventing the defect of food from
cockroaches, ants, rats, insects, mice which are trying to entering within the area of food
preparation. Pest control is being done for prevention of contamination of food. Shilpa Indian
Restaurant need checking which any holes to the pipes, doors, drains etc should being filled with
durable things which reducing points of pest control within preparation of food or storage area.
The pest control can be done with the help of pest control firm. The firm may being searched on
British Pest Control Association.

The control over flying insects is sometimes difficult, in food processing area windows need
to be with insect proofs screen which can be taken out for cleaning. Insect killer should be placed
away from main light source and food preparation area. Sprays should not be used as it involves
the risk of chemical contamination to food (Dzwolak, 2014).

In add, with pest control the restaurant may having facing with the smell that may being diluted
within food if left open and may spoiling the same. The pest can contributing to the cross food
contamination and spread diseases.

Justify the need for hygienic design and construction of food premises (AC 3.6)

For all the organization the firstly option is the need for hygiene whether a sector of production
or hospitality. The company may attracting clients toward the restaurant with the help of hygienic
environment maintenance. It is as well the top should priority because it maintaining the image
of brand and standards of quality food. The infrastructure and design of the premises of hygiene
food need being constructed by the following points:

The window design need being such which properly ventilation is there especial within
the open restaurant food area.
 Need being separately area of construction for the food preparation and food storage and
vegetable for keeping them far from any physical damage.
Properly devices of pest control need being places at locations that are strategic for
minimizing the insects and infections number.
The restaurant need practice standards of good hygiene and methods of cleaning for
ensuring healthy, hygienic and clean environment along with clean sanitary facilities.

While designing, the floors durability and safety, walls nonabsorbent, doors and windows
prevented from entry of insects etc., washing facilities and washbasins provide hot and cold
facilities when required should be there for new premises (Holah, 2013).

Justify the importance of training as a quality assurance mechanism (AC 3.7)

Each company should training the workers for to maintain the quality services for clients. The
Shilpa Indian Restaurant need providing the training to its workers on more problems such as to
make them aware for standards of hygiene and maintaining the environment aura. The
deterioration of food is the reason behind the poisoning of food due to microorganisms attracted
toward the particles of food. Properly training need being given by a person that is specialized
that is having expertise on the topic defects of food, hygiene and its related aspects.

There are numerous food trainings available according to the need of management or food
handler. The training sessions will insure that employees are getting knowledge and proper
evaluation should be done of their performances (Collado et.al. 2014).

As the topic on safety of food it may being done through training on cleanliness, storage of food,
pest control, preservation and hygiene of personal. In long run , with this training of hygiene, the
workers are developing the habit of remaining hygienic at services and home that can being
beneficial for the society also.

Conclusion
The principal purpose of the assignment was on food management health and safety at
workplace. It concluded that the spoilage of food is playing a critically part in causing damage to
food which leading to the food borne diseases. Was discussed the main ways for preservation of
food and food safe storage. It identified also personal hygiene as an important tool to prevent
contaminated food from. The survey covered various points as understanding the temperature
control system problems pest control, cleaning and disinfection for food safety. Finally,
summarized below regarding the importance of environmental hygiene while designing new
spaces with quality assurance training.