Food Safety Management | Report

Added on - 02 Feb 2020

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Food safety management
Table of ContentsINTRODUCTION................................................................................................................................3TASK 1.................................................................................................................................................31.1 Control required to prevent physical and chemical contamination of food...............................31.2 Compare the characteristics of food poisoning and food-borne infections...............................41.3 How food-borne illness can be controlled.................................................................................5TASK 2.................................................................................................................................................52.1 Categorize the food spoilage agents that affects food...............................................................52.2 Methods of food preservation....................................................................................................62.3 Evaluate the effectiveness of food preservation methods..........................................................7TASK 3.................................................................................................................................................83.1 Key steps involved in temperature control system....................................................................83.2 Methods for safe storage of food...............................................................................................93.3 Importance of personal hygiene in the control of food contamination......................................93.4 Evaluate cleaning and disinfection as a process supporting safe food production..................103.5 Problems associated with pest control in food premises.........................................................103.6 Justify need for hygienic design and construction of food premises.......................................113.7 Importance of training as quality assurance mechanism.........................................................11TASK 4...............................................................................................................................................124.1 Food hazard risk assessment...................................................................................................124.2 Food safety control system......................................................................................................134.3 Food safety guide for legislation compliance..........................................................................14CONCLUSION..................................................................................................................................14REFERENCES...................................................................................................................................15
INTRODUCTIONFood safety management has definite scientific principles which includeshandling,preparation, and storage of food in different ways that prevent food-borne health problems. Variousnumber of plans designed by food and quality team should be followed to avoid severe possibilitiesthat causes health hazards. In this way food safety often overlaps with food defence mechanism toprevent harm to people(Koutsoumanis and Gougouli, 2015). A proper safety track is maintainedbetween industry and the market and then between the market and the consumer who purchases thefood. Food safety considerations include the source of food including the activities related to foodlabelling and packaging, food hygiene, food additives and chemical substance residues. It alsomanages all the policies formulated by food managing department which is necessary for trade ofgoods across different countries, inspection and certification systems for foods.This report will focus on various factors which are required to avoid physical and chemicalcontamination of food which lead to food-borne hazards and illness. It will also study differentspoilage agents and characteristics of food infections which are responsible for food poisoning andother diseases. The study will also include various methods for safe storage of food and food hazardrisk assessment.TASK 11.1 Control required to prevent physical and chemical contamination of foodFood can be contaminated through various contaminants present in air and naturalsurroundings. They can be physical, chemical, enzymatic, microbial and environmentalcontaminants(Escanciano and Santos-Vijande, 2014). Different ways to prevent physical andchemical contamination of food materials have been discussed below.1. Prevention of physical contaminationPhysical contaminants include various materials such as stones, paper pieces, metal objects,plastics and pieces of glass.These can enter into food particles during packaging and storing of food materials if propercare is not taken(Kafetzopoulos, Psomas and Kafetzopoulos, 2013). Therefore, it is requiredto store and pack foods in a room which is incorporated with HEPA filters that detectsmicro contaminant agents.These contaminants can be found during the process of sieving or picking different items
from various places. Hence, it is very necessary to clean the surrounding areas thoroughlybefore starting the sieving process(Zwietering, Ross and Gorris, 2014).2. Prevention of chemical contaminationFood can be contaminated through various chemical contaminants such as pesticides,insecticides, bleaching agents and other chemicals used for cleaning purpose(Koutsoumanis, 2012).All the chemicals which are used in food processing area should be removed before startingthe procedure of food preparation. This will help in preventing chemical contamination offood.1.2 Compare the characteristics of food poisoning and food-borne infections.Table1: Characteristics of food poisoning and food-borne infections.Characteristics of Food poisoning.Characteristics of Food-borne infection.Food poisoning is a kind of food-borneillness or infection which is caused bythe ingesting food materials whichcontains preformed toxicants in them(Lelieveld, Holah and Napper, 2014).It can also be caused due to bacterialtoxins that can either directly have director indirect impact on human body(Kirezieva and et.al, 2013). Some verymost common bacteria includesSalmonella, E.coli, Enteric gut bacteria,Staphylococci, Campylobacter, andClostridia perfringens.The most common symptoms of foodpoisoning is dehydration, when the bodyexpels a large quantity of water andelectrolytes(Johnston and et.al, 2014).Food poisoning which is caused by thebacteria lead to develop severe problemsfor unborn babies.Food-borne illness is an infection orphysiological state that results fromeating food which is contaminated withliving microorganisms or their toxinspresent in food(Kher and et.al, 2013).Food-borne infection also includeshypersensitivity reactions and otherconditions where foods act as a carrier ofthe allergen(Le, Bazger, Hill andWilcock, 2014).Common symptoms of food-borneillness includes diarrhoea and vomiting,which generally last for a week. Othersymptoms can be abdominal musclepain, sickness, fever, body aches, andtiredness(Van de Brug, and et.al, 2014).
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