(DOC) Food Safety Management - Assignment
Added on 2020-12-10
16 Pages5574 Words343 Views
Disease and Disorders
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Food Safety management
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................1a) Controls available to prevent food contamination ............................................................1b) Different sources of food contamination............................................................................2c) Food prevention methods and their effectiveness .............................................................4TASK B ..........................................................................................................................................5A) Methods for the safe storage of food with an emphasis on temperature control system.5CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................12s
INTRODUCTIONFood Safety Management is analysed as a system of risk management which identifies,evaluates and controls hazards associated with the food safety and through the supply chain(Escanciano and Santos-Vijande, 2014). It is considered as a legal requirement for all restaurantchains and businesses in order to have food safety management procedures based on the analysisof hazards and critical control points. The main objective behind implementation of food safetymanagement is to meet requirement of customers, retailer's and the regulatory requirement. Inaddition to this, the adaptation of food safety management refers to the implementation ofimportant practices which are specified by the regulations. These important practices involvegood hygienic practices, manufacturing process, hazard analysis and also the critical controlpoint. Present report will discuss different types of food borne diseases along with the ways tocontrol food contamination in organisation. Standards related to food safety management of UKare also evaluated here. Methods of food preservation along with their effectiveness will bediscussed as well. TASK Aa)1.1, 1.3 Controls available to prevent food contamination Contamination is the condition of spoilage of food or getting infected. When such type ofmaterial is eaten by individuals then they can suffer from illness. There are many elements suchas harmful chemicals, microorganism, inadequate food handling, poor storage of food, etc. thatspoil quality of substance (Luning and et.al., 2013). Physical and chemical are two main types offood contaminations. Physical impurity is related with the presence of hair, metal, insert partsthat contaiminate On the other hand, chemical contamination is related with improper handlingof food materials. Both these create issues such as food borne illness, food poisoning, etc. It canalso occur due to ineffective procedures of cooking and practices in restaurant. There are variousimportant measures of controlling which can be applied by organisation to control and stop thephysical as well chemical contamination of food. Controlling measures are considered asessential approach that helps in minimizing the outbreak of contamination. Always needs tofollow the instructions of food manufacturers, food should be cooked in the clean and sanitisedutensils and also ensuring that the building of restaurant will remain pest free. Foodcontamination can also be prevented by ensuring that the practices of employees must behygienic.1
Chemical contamination: It is analysed as the spoilage which is occurred by involvement ofchemicals that spoils the food after preparation or can also contaminate the raw materials at thetime preparation. For example; Use of floor cleaner in kitchen areas can also contaminate thefood products and utensils.Physical contamination:It is also considered as spoilage of food by using utensils which are not cleaned properly. It isalso considered as anything that can be visibly seen and it is not the part of the food originally.For example: Use unclean utensil for cooking food by employees in kitchen department willalso contaminate the food.Prevention of food borne illnessEmployees and kitchen staff should wash hands with warm water and dry with thedisposable paper or clean hand cloth (Motarjemi and Lelieveld, 2013).Hand sanitizers based on Alcohol must not be used in the kitchen areas by employeesWashing and cutting board, dishes and other kitchen utensils after preparing each fooditem and before using it for the next food.All harmful chemicals must be kept away from the kitchen areas so that nobody cancome in contact with them. Clear instructions must be provided to cleaning staff to avoid hazardous use of harmfulcleaning material which can dilute in atmosphere and contaminate the food (VanBoxstael and et.al, 2013). There should be some conditions present which leads to growth in the harmful pathogens.By controlling these environmental conditions, bacteria can also be controlled fromsurviving, growing and multiplying which can ultimate cause food borne illness. Food contamination can also be prevented by controlling cooking temperature, time,oxygen and presence of moisture. Managing these important factors will also help inmaking food fit for consumption.b)1.2, 2.1 Different sources of food contaminationFood contaminations will still breach the source in order to infect the food. There aresome common contamination sources (Hussain and Gooneratne, 2017). There are some foodspoilage agents have been analysed which are responsible for contamination of food such as 2
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