Food Safety Management - Assignment
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Added on 2020-07-22
Food Safety Management - Assignment
Added on 2020-07-22
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FOOD SAFETY MANAGEMENT
CONTENTSINTRODUCTION.......................................................................................................................................1TASK – 1....................................................................................................................................................11.1Controls to prevent physical and chemical contamination of food...............................................11.2Comparing the features of food poisoning and food borne infections..........................................21.3Ways of controlling food borne illness........................................................................................2TASK – 2....................................................................................................................................................32.1Categorizing the food-spoilage agents that affect food................................................................32.2& 2.3 Discussing and evaluating the methods of food preservation.............................................3TASK – 3....................................................................................................................................................43.1Discussing the key steps in a temperature control system............................................................43.2Summarizing methods for the safe storage of food......................................................................53.3Importance of personal hygiene...................................................................................................53.4Evaluating cleaning and disinfection as a process........................................................................53.5Assess the problems with pest control in food premises..............................................................63.6Justifying the need for hygienic design and construction of food premises.................................63.7Justifying the significance of training as a quality assurance mechanism....................................6TASK – 4....................................................................................................................................................74.1Produce a food hazard risk assessment........................................................................................74.2Food safety control system..........................................................................................................74.3Devise a food safety guide for legislation compliance.................................................................8CONCLUSION...........................................................................................................................................8REFERENCES............................................................................................................................................9
INTRODUCTION Taking in reference with the hospitality sector, food safety management is regarded as asignificant issue. This is because of the fact that there is an enhancement in human disease whichalerts them about the health (Holah, 2013). Pertaining to this, the current research report aims toevaluate the significance of remaining hygienic and safety control systems. It will furtherdetermine various measures that can be undertaken in order to keep food healthy and safe. Inaddition to this, the present report will also comprehend the importance of cleaning, pest control,personal hygiene for preserving the food so as to protect it from defect and spoilage. The laterpart of the report will talk about the areas while designing new premises with hygieneenvironment.TASK – 11.1Controls to prevent physical and chemical contamination of food Throwing light towards food contamination, it is being defined as a situation when thefood is spoiled due to the presence of harmful micro-organisms in the food. It can also be asource of illness and food poisoning to people. Physical contamination happens when the food isbeing spoiled due to some objects such as metal or glass, hair, jewelry, fingernails etc. On theother hand chemical contamination takes place when the food come in contact with somechemicals such as kitchen cleaning agents, pest control products, unwashed food products andmany more (Doyle, 2012). There are several control measures available and these are as follows:Control measures for physical contamination Always cover the food Clean utensils properly Repair or replace damaged equipments Control measures for chemical contamination Store cleaning chemicals separately 1
Using pest control effectivelyChemicals used should be stored in correct manner and must be labeled properly 1.2Comparing the features of food poisoning and food borne infections Food poisoning is majorly caused due to consumption of toxin food materials. The toxincan be produced by micro-organism. These toxins influence the biological reaction taking placein the body. The general symptoms of food poisoning are nausea and vomiting. On contrary,food borne infections generally takes place because of the infectious pathogens in food. Thesemicro-organisms multiply in intestine and damage the epithelium cells. The common symptomsof food borne infections are vomiting, diarrhea, abdominal cramps, fever, fatigues etc. Some ofthe usually recognized foods borne infections are Giardia, campylobacteriosis, Vibrio infections,Listeriosis, Salmonella and Yersinia (Jay, 2012).Further talking in reference to food poisoning and food born infections, they have moreor less similar kind of meaning. They both have a common subject area i.e. food microbiology.In both food poisoning and food borne infections, food spoilage microorganism is the main causeof low quality of end products. 1.3Ways of controlling food borne illnessFood borne illness can be caused due to infections, chemical contamination as well as from thenatural toxins. These include Salmonella, Yersinia, campylobacteriosis, Botulinum etc. There arenumber of ways of controlling these are as follows: Salmonella – These bacteria is very harmful and dangerous to the human body and ittakes place in intestinal tracts of human body. This type of illness can be controlled andprevented by cooking food properly and cleanly. Yersinia – These bacteria are founded in lymph and faeces of human body. It is generallyfound in milk, vegetables and tofu. If the food is cooked effectively, it can kill thesebacteria (Banach, Sampers and Haute, 2015). Campylobacteriosis – It is same as Salmonella and harmful too. It is generally transferredfrom chicken, milk, mushrooms and shellfish. This can be killed by cooking the food. 2
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