Food safety Management (Assignment)

Food safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Presenting the control which is required to prevent physical and chemical contamination
of food.........................................................................................................................................1
1.2 Comparing the characteristics of food poisoning and food borne infections........................1
1.3 Presenting how food- borne illness can be controlled..........................................................1
TASK 2............................................................................................................................................1
2.1 Categorise the food spoilage agents......................................................................................1
2.2 & 2.3 Presenting the methods and effectiveness of food preservation.................................2
TASK 3............................................................................................................................................4
3.1 Presenting the key steps in a temperature control system....................................................4
3.2 Presenting the methods for the safe storage of food.............................................................5
3.3 Evaluating the importance of personal hygiene in the control of food contamination.........5
3.4 Evaluating cleaning and disinfection as a process supporting safe food production............6
3.5 Presenting the problems associated with pest control in food premises...............................6
3.6 Justifying the need for hygienic design and construction of food premises.........................6
3.7 Presenting the importance of training as a quality assurance mechanism............................7
TASK 4............................................................................................................................................7
4.1 Producing a food hazard risk assessment..............................................................................7
4.2 Explaining a food safety control system...............................................................................8
4.3 Presenting a food safety guide for legislation compliance....................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food safety management is a way that reduces the risk of food-borne illness and inn
today's world, all the peoples are aware from the food safety and its hygiene. The report also
helps to understand the importance of food safety management system and chosen restaurant for
the study is Prezzo which is a medium sized firm in UK who offers the best Italian food with
reasonable rates. Report presents the control measures to prevent the physical and chemical
contamination of food and also compare the characteristics of food positioning and food borne
infectious. Further report describe the agents of food- spoilage and different methods of food
preservation with its effectiveness. Study describe the importance of effective prevention system
in order to control the food contamination and then producing the control and food management
system.
TASK 1
1.1 Presenting the control which is required to prevent physical and chemical contamination of
food
Enclosed in PPT
1.2 Comparing the characteristics of food poisoning and food borne infections
Enclosed in PPT
1.3 Presenting how food- borne illness can be controlled
Enclosed in PPT
TASK 2
2.1 Categorise the food spoilage agents
Food spoilage is that process in which food is start deteriorating which is not even eaten
by a person. In other terms, it is also spoil because of its packaging and storing ways because the
conditions are not favourable for food. Food is spoiled due to following agents:
Agents How food affects
Bacteria It is responsible for the spoilage of food such that when bacteria breaks down
in a food, they create acid in food. Though, bacteria is not harmful for food but
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