Food Safety and the Types of Food Contamination

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Added on 2019-12-28

Food Safety and the Types of Food Contamination

Added on 2019-12-28

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FOOD SAFETYMANAGEMENT

Food Safety and the Types of Food Contamination_1

Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3PART 1............................................................................................................................................31.1 Control that are required to prevent physical and chemical contamination of food........31.2 Comparison of characteristics of food poisoning and food borne infection....................41.3 How food borne infection can control illness...................................................................42.1 Categories of food spoilage agents that affect to food.....................................................52.2 Methods of food preservation...........................................................................................52.3 Effectiveness of food prevention methods.......................................................................6TASK 3............................................................................................................................................63.1 Steps to control temperature system.................................................................................63.2 Methods that are safe to storage food...............................................................................73.3 Importance of personnel hygiene to control food contamination.....................................73.4 Cleaning and disinfection process....................................................................................83.5 Problems associated with pest control in food premises..................................................83.6 Justify the need for hygiene design and construction of food premises...........................93.7 Importance of training which assure quality..................................................................10PART 2..........................................................................................................................................10TASK 4..........................................................................................................................................104.1 Food hazard risk assessment..........................................................................................104.2 Food safety control system.............................................................................................104.3 Food safety guide for legislation compliance.................................................................12

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CONCLUSION..............................................................................................................................12REFERENCES..............................................................................................................................13

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INTRODUCTIONManagement food safety is very important element that describes to prevent goods fromhazards. It assist to identify critical control point of every food business through business canachieve their targets and goals (Al Yousuf, Taylor and Taylor, 2015). In this aspect, the companyfocus on those elements which assist to prevent hazards and make reduce for accept at certainlevel. Present study is based on The Food Standard Agency which want to launch their newmagazine named on Eat & Stay Safe. For gaining insight knowledge of the company presentreport covers control that are requires to prevent physical and chemical condemnation from food.Furthermore, it also includes methods through food can preserves at workplace. In addition tothis, it assess problems that are associated with PEST control in food premises. At last, itdescribes two dishes that are prevent to maintain health and safety management. TASK 1PART 11.1 Control that are required to prevent physical and chemical contamination of foodIn order to protect the food products, it is essential to prevent the food items fromphysical and chemical contamination. Preventive measures needs to be undertaken as that aids inmaintaining food standard (Jacxsens, Van Boxstael and Uyttendaele, 2015). In this aspect, TheFood Standard Agency has determined several provisions that needs to be adopted by Eat, StaySafe and all such provisions are mandatory to be adopted to protect the quality of food items.There are various outcomes that protect the company to manage all its functions and operations.Physical and chemical contamination can hamper heath of people; hence suitable preventivemeasures are required to be adopted. Under physical contamination, controlling is required sothat hazardous elements present in the food can be analyzed suitably. In now a days various business use chemical preventive methods in their products toenhance their sales and profitability (Taylor, Garat and Sarieddine, 2015). Use of all suchchemicals can cause cancer, typhoid and many other diseases. Hence, in such respect it isessential for the business entity to protect the food from chemical contamination by adopting

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