Analysis of Food Safety Management
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Added on 2020-07-22
Analysis of Food Safety Management
Added on 2020-07-22
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Food safety management
ContentsIntroduction.................................................................................................................................................4TASK 1..........................................................................................................................................................41.1 Discuss the controls required to prevent physical and chemical contamination of food...................41.2 Compare the characteristics of food poisoning and food borne infections. ....................................41.3 Discuss how food-borne illnesses can be controlled..........................................................................5TASK 2 .........................................................................................................................................................52.1 Categories the food-spoilage agents that affect food items..............................................................52.2 Describe various methods of food preservation................................................................................62.3 Explain the effectiveness of food preservation methods...................................................................63.1 Discuss the key steps in a temperature control system.....................................................................63.2 Summaries methods for the safe storage of food..............................................................................73.3 Evaluate the importance of personal hygiene in the control of food contamination........................73.4 Evaluate cleaning and disinfection as a process supporting safe food production............................73.5 Assess the problems associated with pest control in food premises.................................................83.6 Justify the need for hygienic design and construction of food premises...........................................83.7 Justify the importance of training as a quality assurance mechanism...............................................84.1 Produce a food hazard risk assessment.............................................................................................84.2 Complete a food safety control system.............................................................................................84.3 Devise a food safety guide for legislation compliance.......................................................................8CONCLUSION...............................................................................................................................................9REFERENCES ..............................................................................................................................................10
IntroductionThe food safety is the major issue that plays a major role in well-being of the people in asociety that will also impact their life in a significant manner (Lu and et.al., 2015). The safe foodmust be made the significant norm that will help in the better handling of the different operationsand functions performed by people. This report will lay the emphasis on the various food impactand the various causes of food poisoning and contamination that takes place in the food. Also,the food spoilage agent and the food affected by them and the preservatives that are been addedin it. Also, various temperature control measures are been taken into consideration.TASK 11.1 Discuss the controls required to prevent physical and chemical contamination of food.Contamination is the process of the food getting spoiled by getting infected bymicroorganisms or the chemicals that can cause the consumer illness that can infect their healthand its prolonged exposure may lead to the severe health problems like cancer or diabetes. It mayinvolve the pathogens which can cause the serious diseases and may prove as lethal for people.Thus various measures are needed to be taken into effective consideration. Some effectivemeasures to prevent the food contamination are as follows:Proper sanitation facility that will involve the use of various cleansing agents andmaterial that is anti-microbial in nature and lays a great impact on people.Washing of the raw food material like vegetables etc in a proper way to prevent thecontamination process.Cooking the food in a better and well manner to destroy the microorganisms in it.Using the organic food or manure that will help in better handling of various measures ofpreventing contamination process. Ensuring better standards to meet the needs and requirements for ensuring wellbeing ofpeople.1.2 Compare the characteristics of food poisoning and food borne infections. Food poisoningFood borne infectionsIt is a type of food borne infection.It involves the infections or the diseases thatare been caused by microorganisms or achemical adulterant.It may involve the toxins that are been eitherpresent or are released in the food item by themicroorganisms. It may involve the adulterant or the toxins thatare been either present or are been added in thefood item.It may cause symptoms like vomiting, loss ofbody fluids and weight loss (Aung and Chang,2014).It may involve a wide range of symptoms likevomiting, nausea, loos of vital body fluids anddevelopment of other health problems.It may or may not involve the allergen factorIt involves primarily the allergen factor that
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