Food and Safety Management Assignment

Food and safety 1
Submission Front Sheet
Assignment Code: ......
Programme: BTEC Higher National Diploma in Hospitality Management
Unit Title and Number: Food Safety Management (Unit 31) F/601/1822
QFC Level and Credit value: 5; 15 credits
Module Tutor: Thomas Gomes
Email: [e-mail]
Date Set: 18/09/2017
Name: Iyabode Sulemon
Registration Number: 22723
Date: 30/10/17
Learner’s statement of authenticity
I certify that the work submitted for this assignment is my own. Where the work of
others has been used to support my work then credit has been acknowledged. I have
identified and acknowledged all sources used in this assignment and have referenced
according to the Harvard referencing system. I have read and understood the
Plagiarism and Collusion section provided with the assignment brief and understood the
consequences of plagiarising.
Signature: I.Sulemon Date: 30/10/17

Food and safety 2
Content Page
Introduction
.....................................................................................................................
3
Discuss the Key Steps in a Temperature Control System....................
........................3
A summary of the methods for the safe storage of
food............................................4
Evaluate the Importance of Personal Hygiene in the Control of Food ........
............5
Evaluate cleaning and disinfection as a process supporting safe
food.......................6
Problems Associated with Pest Control in Food
Premises.............................................7
A justification of the need for hygienic design of food premises...........
.....................9
Justify the importance of training as a quality assurance mechanism..........
.............10

Food and safety 3
Food hazard risk assessment
............................................................................................ 10
Food safety control
system................................................................................................. 11
Brief guide for compliance with food safety legislation
..............................................................13
Conclusion...............................................................................................................
............................. 14
Introduction
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).

Food and safety 4
3.1 – Discuss the Key Steps in a Temperature Control
System
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)