Nelson College London

Assignment Brief

Unit Details

Unit Code: UNIT 31

Unit Name: FOOD SAFETY MANAGEMENT

Programme Name: HND in Hospitality Management

Awarding body: Pearson

Unit Level (QCF): QCF-5

Academic term: January, 2016

Course Details
Higher National Diploma (HND) in Hospitality
Course Name
Management
Unit number Unit 31
Unit Name Food Safety Management
Credit Value 15
Lecturer Hakeem Kazeem
Hand Out/Issue Date W/C: 25/01/2016

Submission Deadline April 8, 2016

Introduction
A food safety overview
Customers have a right to expect safe and wholesome food from all the industries within the
hospitality industry. Whether from a five-star hotel, an outside event or a sandwich bar, safe food
should be the norm.
1 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
The importance of food safety cannot be over-emphasised. Experts disagree about whether food is
safer today than in the past, but they agree that ensuring safe food has become more complex
than at any other point in history. Although many of the food safety challenges of the past have
been solved, new problems have developed. Unsafe food is linked to the deaths of an estimated 2
million people annually – including many children. Food containing harmful bacteria, viruses,
parasites or chemical substances is responsible for more than 200 diseases, ranging from
diarrhoea to cancers. New threats to food safety are constantly emerging. Changes in food
production, distribution and consumption, changes to the environment, new and emerging
pathogens, antimicrobial resistance - all pose challenges to national food safety systems.
Increases in travel and trade enhance the likelihood that contamination can spread internationally.
As our food supply becomes increasingly globalised, the need to strengthen food safety
systems in and between all countries is becoming more and more evident. That is why the WHO
is promoted efforts to improve food safety, from farm to plate (and everywhere in between) on
World Health Day, 7 April 2015.
The great majority of people will experience a food or water borne disease at some point in their
lives. This highlights the importance of making sure the food we eat is not contaminated with
potentially harmful bacteria, parasites, viruses, toxins and chemicals. Over the past half century,
the process by which food gets from the farm to the plate has changed drastically. Food
contamination that occurs in one place may affect the health of consumers living on the other
side of the planet. This means that everyone along the production chain, from producer to
consumer, must observe safe food handling practices.

Food safety is a shared responsibility. It is important to work all along the food production chain
– from farmers and manufacturers to vendors and consumers. For example, WHO’s Five keys
to safer food offer practical guidance to vendors and consumers for handling and preparing
food:

Key 1: Keep clean

Key 2: Separate raw and cooked food
Key 3: Cook food thoroughly
Key 4: Keep food at safe temperatures
Key 5: Use safe water and raw materials.

This assignment is about food control, food inspection and supportive enforcement measures
that can contribute to food hygiene and safety.

Task 1: Presentation to be completed by (07/02/12)?

LO 1: Understand the agents that cause food borne illness and the contamination of
food

2 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
Scenario

You have recently taken up a position in the Health and Safety Department of a large hotel. In light
of recent concerns over health and safety, you have been asked to investigate food safety within
the hotel and make a presentation of your findings to all employees.
Your task is to address the assessment criteria below and use the information gathered in your
investigation to make a presentation using PowerPoint slides.

- AC1.1: Discuss the controls required to prevent physical and chemical contamination of food
- AC1.2: Compare the characteristics of food poisoning and food borne infections
- AC1.3: Discuss how food-borne illnesses can be controlled

You are expected to present to the class as a group of at least 3 members, with each group
member fully active during the presentation. You are also required to hand in a copy of the
PowerPoint slides with individual notes attached to your lecturer before the presentation.

Presentation Guidelines for AC1.1

In AC 1.1, you are required to provide 3 slides.

- The first slide must contain a list of the controls required to prevent physical and chemical
contamination of food.
- The second slide must contain brief remarks about the controls required to prevent physical
contamination of food.
- The third slide must contain brief remarks about the controls required to prevent chemical
contamination of food.

Presentation Guidelines for AC1.2

In AC1.2, you are required to provide 4 slides.

- Slide 1 must contain a list of food poisoning and food borne infections.
- Slide 2 & 3 must contain brief remarks about the characteristics of food poisoning and food
borne infections mentioned in slide 1.
- Slide 4 must contain brief comparison of these infections ( similarities and/or dissimilarities).

Presentation Guidelines for AC1.3

In AC1.3, you are required to provide 3 slides.

- Slide 1 must contain a list of food-borne illnesses
- Slides 2 & 3 must be used for brief remarks about how each illness can be controlled.

M1: To achieve M1, effective judgements must have been made in Task 1 to find appropriate
solutions to how food can be prevented from contamination.

3 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
Task 2: Classroom Activity

LO2: Understand the processes that can effectively prevent food spoilage and preserve
food quality.

AC2.1: Categorise the food-spoilage agents that affect food

Food Spoilage Agent Food Affected Brief Remark About Effect

AC2.2: Discuss methods of food preservation

Methods of Food Preservation Brief Remark About How Method is Used

AC2.3: Evaluate the effectiveness of food preservation methods

Methods of Food Preservation Remark About The Effectiveness of Method

4 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London

5 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
M2: To achieve M2, learners must make sure a range of sources of information has been used in
Task 2 to identify food preservation methods.

6 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
Task 3 - Field Research and Written Report (To be completed by 14/03/14)?

Scenario: You have recently taken up a position in the Health and Safety department in a large
hotel. In light of recent concerns over Health and Safety you have been asked to produce a
booklet on the subject of Food Safety Management to be given to all new employees.

Your booklet MUST address the requirements of the following assessment criteria:
AC3.1: Discuss the key steps in a temperature control system.
Guideline: Consider and review as many key steps in a temperature control system as you can.

AC 3.2: Summarise methods for the safe storage of food.

Guideline: Briefly explain the methods available for the safe storage of food.

AC 3.3: Evaluate the importance of personal hygiene in the control of food contamination.
Guideline: Appraise how important hygiene is in the control of food contamination.

AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production.
Guideline: Figure out how important cleaning and disinfection is as a process supporting safe food
production.

AC 3.5: Assess the problems associated with pest control in food premises.
Guideline: What are the problems associated with pest control in food premises.

AC 3.6: Justify the need for hygienic design and construction of food premises.
Guideline: Defend why hygienic design and construction of food premises is necessary.

AC 3.7: Justify the importance of training as a quality assurance mechanism.

Guideline: Defend the need for training as a quality assurance mechanism.

AC 4.1: Produce a food hazard risk assessment.

AC 4.2: Complete a food safety control system.
AC 4.3: Devise a food safety guide for legislation compliance.

Make use of current news items and publications related to Food Safety or poisoning outbreaks as
research materials.

7 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
M3: To achieve M3, learners must make sure that there is a coherent, logical development of
principles/concepts and that appropriate findings have been presented and communicated to the
intended audience in Task 3.
D1: To achieve D1, learners must make sure that conclusions have been arrived at through
synthesis of ideas and have been justified in Task 3.
D2: To achieve D2, learners must take responsibility for managing and organising activities and
make sure that autonomy/independence has been demonstrated by their personal input.
D3: To achieve D2, learners must make sure that convergent and lateral thinking have been
applied in the whole assignment.

Grading

Each successfully completed unit of the BTEC Higher National will be graded as a Pass, Merit or
Distinction. In order to achieve a Pass in a unit, all learning outcomes and associated assessment
criteria must have been met by the learner.
Merit and Distinction grades are awarded for higher-level achievement. The generic Merit and
Distinction descriptors (see tables below) are for grading the total evidence produced for each unit
and describe the learner’s performance over and above that for a Pass grade. They can be
achieved in a flexible way – for example, sequentially or in a holistic way – to reflect the nature of
the sector.

Assessment
Achievement of a pass grade:
A pass grade is achieved by meeting all the requirements defined in the assessment criteria. The
assignment will be assessed on the basis of:
 Presentation and structure
 Content
 Application of concepts and theories
 References
 Critical thinking and analytical ability

Note: Students must pass all individual tasks and all assessment criteria given in
assignment brief in order to the pass entire unit.

Merit requirement:
In addition to fulfilling the Pass requirements, a learner may be awarded a Merit subject to the
achievement of the following conditions:

8 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
To achieve merit grade a learner must achieve a pass grade and also demonstrate abilities and
skills in the following areas:

Grade Descriptors: Merit Indicative Characteristics

M1  effective judgements have been made

Identify and apply strategies to  complex problems with more than one variable have
find appropriate solutions been explored
 an effective approach to study and research has been
applied
M2  relevant theories and techniques have been applied
Select/design and apply  a range of methods and techniques have been applied
appropriate methods/techniques  a range of sources of information has been used
 the selection of methods and techniques/sources has
been justified
 the design of methods/techniques has been justified
 complex information/data has been synthesised and
processed
 appropriate learning methods/techniques have been
applied
M3  the appropriate structure and approach has been used
Present and communicate  coherent, logical development of principles/concepts
appropriate findings for the intended audience
 a range of methods of presentation have been used
and technical language has been accurately used
 communication has taken place in familiar and
unfamiliar contexts
 The communication is appropriate for familiar and
unfamiliar audiences and appropriate media have
been used.

Distinction requirement:
In addition to fulfilling the Pass and Merit requirements, a learner can be awarded a Distinction
subject to the achievement of the following conditions:
To achieve a distinction grade a learner must:
a) Achieve the merit grade

9 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
b) Make sure the essay essay/assignment/coursework demonstrates abilities and skills in the
following areas:
To achieve a distinction grade you must achieve merit grade and also your
Grade Descriptors: Distinction Indicative Characteristics
D1  conclusions have been arrived at through synthesis of
Use critical reflection to ideas and have been justified
evaluate own work and justify  the validity of results has been evaluated using defined
valid conclusions criteria
 self-criticism of approach has taken place
 realistic improvements have been proposed against
defined characteristics for success
D2  autonomy/independence has been demonstrated
Take responsibility for  substantial activities, projects or investigations have
managing and organising been planned, managed and organised
activities  activities have been managed
 the unforeseen has been accommodated
 the importance of interdependence has been
recognised and achieved
D3 Demonstrate convergent /  ideas have been generated and decisions taken
lateral / creative thinking  self-evaluation has taken place
 convergent and lateral thinking have been applied
 problems have been solved
 innovation and creative thought have been applied
 receptiveness to new ideas is evident
 effective thinking has taken place in unfamiliar contexts

Guidance

Local and national rules, regulations, legislations and statistics are needed to support learners’
achievement of this unit. Directories, newspapers and local and national guides for the hospitality
industry are also needed. Learners should read publications such as Caterer and Hotelkeeper
and Hospitality on a regular basis to develop their awareness of the industry practices, including

10 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
health and safety, employment and contemporary issues, as well as specialist industry publications
relating to the events industry.

Essential Requirements
Regular access to the Food Standards Agency and the Health Protection Agency websites is
essential for information, current trends, training resources and news items.
Learners must make use of current news items related to food safety or food poisoning outbreaks
as case-study materials.
Learner access to a food production facility will be invaluable and will allow the application of
theoretical aspects to a realistic situation.

Reading List

Textbooks

Salazar, E (2013) “Understanding Food Safety Management Systems: A Practical Approach to the
Application of ISO-22000:2005”, London: Create Space Independent Publishing
Newslow, D (2013) “Food Safety Management Programs: Applications, Best Practices, and
Compliance” London: CRC Press
Yiannas, F (2008) “Food Safety Culture: Creating a Behaviour-Based Food Safety Management
System (Food Microbiology and Food Safety), New York: Springer.
Motarjemi, Y. and Lelieveld, H (2014) “Food Safety Management: A Practical Guide for the Food
Industry”, London: Academic Press Inc.
Stranks, JW (2007): “The A-Z of Food Safety” London, Thorogood Publishing Ltd.
King, H (2013) “Food Safety Management: Implementing a Food Safety Program in a Food Retail
Business” New York: Springer Media Edition
Food Safety Policy and Due Diligence - An Operational Manual for the Hospitality Industry
(Hospitality Operational... by HMRL (19 Jan 2013) Available on Kindle

Journals

These journals contain up-to-date industry information and articles about current developments,
advertisements for job vacancies and management data:
 Caterer and Hotelkeeper magazine

 Hotel Industry News

 Hospitality and food and beverage magazine

 Quality newspapers – especially the hospitality sections

11 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
 Safe Food Better Business
 Food Safety Management

Websites

The following web links will provide valid information and current data to support the research
aspects of this assignment. Regular access to the Food Standards Agency and the Health
Protection Agency websites is essential for information, current trends, training resources and
news items.

Relevant web sites:

 www.safenetwork.org.uk
 www.food.gov.uk
 www.bbc.co.uk/learningzone
 www.mylearningcloud.org.uk/foodhygiene
 www.ifr.ac.uk
 www.eatwell.gov.uk
 www.instituteofhospitality.org
 www.hospitality-industry.com

Plagiarism and collusion

Any act of plagiarism and collusion will be seriously dealt with according to the Pearson and the
College Breach of Regulation policy. Basically, plagiarism occurs when excerpts, ideas, passages
taken from other sources are not properly acknowledged and referenced both in the body of the
course work and in reference list. It is the learner’s responsibility to ensure that they understand all
Pearson guidelines with regards to plagiarism and what Pearson considers to be an academic
offence.

12 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
Collusion can be understood as the submission of works produced in collaboration for an
assignment based on the assessment of individual work. It is a severe academic offence to share a
learner’s work with others learner(s) who submit a part or the whole of it as their own work. The
College has mechanisms in place to detect plagiarism and collusion. Learners must sign the
declaration on the front of the assignment submission form.

Harvard Referencing System

Any information that is not yours needs to be referenced. Copying from others’ work even
unintentionally still amounts to plagiarism if not acknowledged.
The Harvard Referencing Convention requires you to acknowledge certain information which is
mainly the author's surname and year of publication within the text. This is referred to as in-text
referencing. Example:
According to Greenberg (2010), your competition is no longer Coca-Cola vs. PepsiCo. It's
Coca-Cola vs. PepsiCo and every single message that a single customer gets in a single
day.
The author and publication information cited within the main body of your work must be listed in the
references list. Example:
Greenberg, G. (2010), 'Customer Relationship Management - at the speed of light'.
4th Edition, the McGraw-Hill Companies.

Submission Guidance
This is an individual assignment. You need to submit the ‘Presentation’, ‘Booklet’ and the ‘Report’
via online submission on the VLE. All parts of the assignment are required to be presented in a
professional format, with full citation and references following Harvard Referencing system. The
college strongly advises that learners follow the guidance below:
 Use Times New Roman Font size 12 or Arial Font size 11 in the body of the text.
 Make sure there is a proper title page containing your Name, student ID and Unit name.
 Make sure there is a contents page
 All assignments must have clear headings and sub-headings where necessary.

13 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
Late Submission and Resubmission
 Late assignments will not be accepted for assessment by assessor unless an extenuating
circumstances form has been filled in and duly authorised by a member of staff.
 Students will be able to access the feedback form and guidance from the lecturer on the
VLE to improve in the areas of detected weaknesses on their first submission. Please note
that assignments can be re-submitted only once.
 Please note that a resubmitted assignment will earn a maximum pass grade should it
sufficiently meet the required criteria.
 A fine may also apply in case of resubmission.

Extenuating Circumstances
 Extensions are only granted for documented medical reasons and/or other documented
serious interruptions relevant to your ability to study.
 Please note that extensions are not allowed due to your inability to organise your work.
 Should there be any extra-ordinary circumstances; the College should be made aware of
this in writing as soon as possible.
 The college preserves the right not to accept or mark the assignment in case you failed to
inform it in time.

14 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
Assessment criteria matched against learning outcomes
AC1.1 Discuss the controls required to prevent physical and
LO1 chemical contamination of food
Understand the agents that cause AC1.2 Compare the characteristics of food poisoning and food
food-borne illnesses and the borne infections
contamination of food. AC1.3 Discuss how food-borne illnesses can be controlled

LO2 AC2.1 Categorise the food-spoilage agents that affect food

Understand the processes that can AC2.2 Discuss methods of food preservation
effectively prevent food spoilage and AC2.3 Evaluate the effectiveness of food preservation methods
preserve food quality
AC3.1 Discuss the key steps in a temperature control system
LO3 AC3.2 Summarise methods for the safe storage of food
Understand the importance of AC3.3 Evaluate the importance of personal hygiene in the control
effective prevention systems in the of food contamination
control of food contamination AC3.4 Evaluate cleaning and disinfection as a process supporting
safe food production
AC3.5 Assess the problems associated with pest control in food
premises
AC3.6 Justify the need for hygienic design and construction of food
premises
AC3.7 Justify the importance of training as a quality assurance
mechanism
AC4.1 Produce a food hazard risk assessment
LO4 AC4.2 Complete a food safety control system
Be able to construct control and food AC4.3 Devise a food safety guide for legislation compliance
management systems

Learning outcomes Assessment criteria

Evidence
Summary of evidence required by student
checklist

15 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management
 Nelson College London
PowerPoint presentation slides and notes on agents that cause food borne illness and
Task 1 the contamination of food
.
Classroom activity documents to show understanding of the processes that can
Task 2 effectively prevent food spoilage and preserve food quality

Task 3 Field Research and Written Report

16 Unit 31- Food Safety Management. Assignment Brief of HND in Hospitality Management