Food Safety Management Assignment Sample

Food Safety Management

Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Controls required to prevent physical and chemical contamination of food........................3
1.2 Compare the characteristics of food poisoning and food borne infections...........................3
1.3 Discuss how food-borne illnesses can be controlled.............................................................3
TASK 2............................................................................................................................................3
2.1 Categorisation of food spoilage agents.................................................................................3
2.2 Methods of food preservation ..............................................................................................3
2.3 Evaluation of effectiveness of food preservation methods...................................................4
TASK 3............................................................................................................................................4
3.1 Steps for temperature control in different activities of ........................................................4
3.2 Safe storage of food .............................................................................................................4
3.3 Importance of personal hygiene ...........................................................................................5
3.4 Cleaning and disinfection of food ........................................................................................5
3.5 Effects of pest control in food premises. .............................................................................5
3.6 Considering hygienic factors for constructing food premises...............................................6
3.7 Importance of training and quality and assurance mechanism ............................................6
4.1: Produce a food hazard risk assessment................................................................................6
4.2: Complete a food safety control system................................................................................6
4.3: Devise a food safety guide for legislation compliance........................................................6
CONCLUSION................................................................................................................................6

INTRODUCTION
Nowadays, more people are getting ill because of poor quality of food and low standards
of food safety. This concern came to the notice of WHO and they took some major steps for
ensuring that they their people do not suffer any health issue because of contaminated food
Figure out restaurant is also facing trouble related to food hygiene and safety. This assignment
will investigate various issues which they are facing on continuous basis (Mensah and Julien,
2011). Beside this, agents who are main reason behind food borne illness will also be explained
in this project. An important part of this file is related to the processes which should be adopted
for preventing food spoilage and preserving quality of food. Some critical areas of food safety
management will be included in this project. An assessment of food hazard risk will become part
of this assignment.
TASK 1
1.1 Controls required to prevent physical and chemical contamination of food
Food contamination is a state of eatable in which they become unfit for intake by an
individual. Due to presence of chemicals the food losses its quality and hence effects the health
of person taking the same. It can be a result of different factors like chemical reactions taking
place in the food and miking it toxic. It requires different actions to be taken so that food can be
prevented like storing it on the proper place, using appropriate ingredients etc. The chemical
contamination can be protected using using correct food handling as this will help in preventing
the prepared food from getting effected by bacteria.
1.2 Compare the characteristics of food poisoning and food borne infections
Food poisoning and food borne infection both are a result of contaminated food and
therefore can be used in place of one another. Illness created through food is a result of intake of
a food from which a person is allergic on the other hand food poising can be caused from any
eatable which was contaminated (Karaman, and et.al., 2012).
1.3 Discuss how food-borne illnesses can be controlled
There are a number of measures which can be taken in order to cure the food brone
illness :

 Such products that need to be stored in refrigerator should be kept accordingly
and not stored in open area.
 Assistance of meat thermometer should be done so that it can be ensured that the
food is cooked at the required level
 The refrigerator should not be over packed
TASK 2
2.1 Categorisation of food spoilage agents
Different kind of disagreeable changes that happens on normal state of food is considered
as food spoilage. One can detect it by smelling, tasting or touching it. Sometime eating spoiled
food make people ill because viruses, fungi etc. harm body on a human.
Food Spoilage Agents Foods affected by each food spoilage agent.
Bacteria Bacteria make food poisonous and it is the
main reason behind food poisoning
Viruses They are key agent behind viral foodborne
diseases.
Fungus Fungus causes various diseases. Fungus by-
products is harming for human body.
2.2 Methods of food preservation
In order ensure hygiene, restaurant has to make sure that they use right method of
preserving food (Kafetzopoulos, Psomas and Kafetzopoulos, 2013). Some food item are needed
to kept at cold place otherwise they get spoiled. Their are few food item which are needed to be
served and kept at high temperature so they do not get contaminated. Keeping eatables in
chemical solution is essential for some foot items vacuum packing and irradiation is another
ways of keep food uncontaminated.
2.3 Evaluation of effectiveness of food preservation methods
Method like controlling temperature and vacuum packing are very effective because they
save food from getting contaminated. If eatables are kept in right atmosphere then their chances
of getting spoiled go down. Few people may argue these methods can not assure 100% safety but
this does reduces effectiveness of these food preservation method. Beside these methods,