Food Safety Management and Legislation Compliance
Added on 2020-07-23
10 Pages2919 Words58 Views
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Food Safety management
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls necessary for physical and chemical contamination..............................................11.2 Comparing characteristics of food poisoning and food borne infections.............................11.3 Controlling of food-borne illness..........................................................................................2TASK 2............................................................................................................................................32.1 Categorisation of food spoilage agents that affect food........................................................32.2 & 2.3 Discussion of methods of food preservation and their evaluation..............................3TASK 3............................................................................................................................................43.1 Key Steps in temperature control system..............................................................................43.2 Methods for the safe storage of food.....................................................................................43.3 Importance of personal hygiene in the control of food contamination.................................53.4 Cleaning and disinfection as a process supporting safe food production.............................53.5 Problems associated with pest control in food premises.......................................................53.6 Need for hygienic design and construction of food premises...............................................53.7 Importance of training as a quality assurance mechanism....................................................6TASK 4............................................................................................................................................64.1 Food hazard risk assessment.................................................................................................64.2 Food safety control system....................................................................................................64.3 Food safety guide for legislation compliance.......................................................................7CONCLUSION...........................................................................................................................7REFERENCES................................................................................................................................8.........................................................................................................................................................1
INTRODUCTIONFood safety refers to the practices and conditions that preserve the food quality to preventfood-borne illnesses and contamination (Food safety, 2018). It is about preparing, storing andhandling product to keep infection. Food safety management system is one of the essential toolthat help business entity in order to control their all products in a proper manner. Chosenrestaurant is The French Table, they mainly concern over safety and food hygiene in theirorganisation. This report will determine about the chemical and physical contamination, differentmethods of food preservation, importance of personal hygiene and food safety control systems. TASK 11.1 Controls necessary for physical and chemical contamination Food contamination: It is a best term that refers to the existence in food of harmfulmicroorganisms and chemicals which can cause person illness. In simple world, presence orintroduction of any type of agent or substances that might provide product unsuitable and unsafefor human consumption. Chemical and physical contamination of food: In Physical contamination, these are alsoknown as foreign bodies. These are main objects such as plant stalks, hair, pieces of plasticsthat can happen as contaminations in items (Mensah and Julien, 2011). On the other handChemical contaminated, it is identified as a beingness of unwanted part that make water, soil,food or air, these are not fit for use or consumption.Measures to monitor or control chemical and physical contamination: In this, Managerof restaurant play an essential role in in order to control chemical and physical contaminationeasily. It is also needed that there should be correct managing and holding of the resources whichis mainly related with the goods. It is very important and essential part of the company tomanage quality of food in a proper manner. 1.2 Comparing characteristics of food poisoning and food borne infectionsDifference between food poisoning and food borne infections: Both are frequently usedinterchangeably by customers. Meaning of both terms are determined that define as below: Food-borne illness: It is refers as an intoxicating and infection that outputs fromconsuming food contaminated with their toxins or viable microorganisms (Akhtar, Sarker and1
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