Assignment on Food Safety Management

Added on - 06 Jun 2020

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Food Safety Management
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Discussing controls required to prevent contamination of food.......................................11.2 Characteristics of food poisoning and food-borne infections...........................................11.3 How food-borne illnesses can be controlled....................................................................2TASK 2...........................................................................................................................................22.1 Discussing food-spoilage agents......................................................................................22.2 Explaining methods of food preservation and 2.3 Effectiveness of food preservationmethods...................................................................................................................................3TASK 3............................................................................................................................................43.1 Steps in temperature control system.................................................................................43.2 Summarizing methods for safe storage of food................................................................43.3 Significance of personal hygiene in preventing food contamination...............................53.4 Evaluating cleaning and disinfection for ensuring food safety........................................53.5 Assessment of problems associated with pest control......................................................53.6 Justification of hygienic design and construction in food premises.................................63.7 Significance of training as a quality assurance mechanism.............................................64.1 Producing food hazard risk assessment............................................................................64.2 Producing food safety control system..............................................................................74.3 Food safety guide for compliance with legislation...........................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
INTRODUCTIONFood safety management is vital in order to get rid of food from contamination. Presentreport deals with various food control measures and importance of hygiene in food.Moreover,legislations and rules should be followed so that uninterrupted operations can be accomplishedby the restaurant. Furthermore, policies and procedures should be implemented to avoid foodfrom getting spoil in restaurant.TASK 11.1 Discussing controls required to prevent contamination of foodThe control system or called as measure is required so that food can be prevented in therestaurant in effective manner. One of the main objective of control measure is to aware peopleabout hygiene and tell them to get familiar with preventive measures. There are two types offood contamination such as physical and chemical. The former one states that in the premisesthere are physical presence of some kind of objects which may include glass, hairs, metals etcand as such, this negligence can cause contamination when one come in contact with it. Forpreventing hair of humans for contamination, it is required to wear helmet. Moreover, hygiene inkitchen and building should have proper pest controls (Boeck and et.al, 2016).Chemical contamination is termed as not properly chemical handling which can causesuch unhygienic conditions. For instance, choosing utensil cleaning chemical. It can beprevented by keeping away washing powder from the food. Moreover, those containers shouldnot be used for food which were previously used for storing chemicals.1.2 Characteristics of food poisoning and food-borne infectionsThe food poisoning is the main outcome of food contamination. Microorganisms, toxins,bacteria causes such poisoning. In relation to this, toxin that is produced by microorganism is themain reason for attaining food poisoning. These toxins can be created by bacteria that keeps ongrowing in food. An individual who consumes such bacteria in the food gets unhealthy.Moreover, another characteristic of such poisoning is that chemical or metal related element infood may also be liable for such unhygienic conditions. Furthermore, animal skin such as of fishhave more quantum of toxins in flesh which is served to customers.1
Food-borne infections are caused by bacteria, parasites and viruses as well. They areListeria, Norovirus to name a few. The infections are bit slower than caused by food poisoning.But it takes more time to get cure.1.3 How food-borne illnesses can be controlledThis is an important aspect so that food-borne illness can be minimized up to a highextent. It can be easily controlled by properly cleaning and washing the hands with soap so thatall the dirt may be wiped away in the best possible manner. Moreover, food surfaces which comein contact with any dirt gets contaminated and as such, proper cleaning of such utensils so thatissues can be resolved and hygiene may be strictly maintained (Causes and prevention offoodborne illness. 2018). Moreover, cutting boards, dishes, utensils should be thoroughly washedbefore using the same for next time. Furthermore, to prevent food from contamination,previously washed dishes should not come in contact with dirty ones.TASK 22.1 Discussingfood-spoilage agentsFood-spoilage agentsFood affected by agentsContent in waterThere is almost 0.99 of water activity in freshfood. In relation to this, water activity istermed as water present in food. Microbialgrowth is contaminated with water content.Higher, water content, microbial expansionwould be there. To overcome this, microbialfactor, salt can be added which reduces watercontent (Manning and Soon, 2016).Environmental factorsIt is another agent which spoils the foodentirely. Mainly when food comes in contactwith oxygen, moisture, warmth etc, it spoilsfood. Moreover, temperature is anotherenvironmental factor that triggers spoilage aswhen food is stored at low temperature,microbial decay maximises and spoils food.2
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