Food Safety Management: Controls, Preservation, and Temperature Control

Running Head: FOOD
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Food safety management
Student

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Table of Contents
Food safety management.......................................................................................................................2
Controls required preventing contamination......................................................................................2
Control of foodborne illness..............................................................................................................4
Food- spoilage agents that impact food.............................................................................................5
Methods of food preservation............................................................................................................6
The temperature control system.........................................................................................................8
Methods of stocking foods.................................................................................................................9
Importance of Personal hygiene.......................................................................................................10
Food safety control system regulations............................................................................................10
References...........................................................................................................................................12

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1.1 Food safety management
Food is the basic need of every individual. Most of the underdeveloped countries have been
facing issues related to food preservation and storage. Food contamination has become the
emerging issues in all over the worlds that require the immediate focus of the governments
and other organizations (Jacxsens et al., 2009). There are two different types of
contamination; these are physical contaminations and chemical contamination.
Controls required preventing contamination
Physical contamination
Physical contamination happens due to the actual objects. Occasionally when the food is
contaminated is likewise be biologically infected or contaminated. This takes place as the
physical contamination can be port harmful microorganism such as fingernail (Nerín, Aznar,
and Carrizo, 2016). The usual source of the physical contaminations includes
Hairs; the workers should always wear hairs knotted back and must use the hair net if
applicable.
Metal or glass; the kitchen items should be maintained properly as the cracked and broken
utensils crockery should be placed in the dustbin.
Pests: pests like cockroaches, mice, and rats leave some kind of droppings that are able to
contaminate food. The pests like flies and insects are also the reason reach to the food. This
should be avoided by regular cleanliness of floor and food area (Campdenbri, 2018).
Jewellery; minimum jewellery should be kept when preparing or managing food.
Dirt: the food should be properly covered to avoid the micro particles of dust

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Fingernails; the nails should short and clean to avoid contamination (Nerín, Aznar, and
Carrizo, 2016).
Chemical contaminations
Chemical contamination takes place when the chemical comes into contact with the food, and
results in chemical food poisoning. Some common source of this type of contamination
includes kitchen cleaning agents, unwashed products, plastic containers, and pest control
products chemical used in equipment management (Tang, Lu, Zhao, and Wang, 2009).
These can be avoided by
Proper storage of the chemicals
The kitchen cleaning agents’ related contamination can be avoided by proper storage of the
chemical agents, keeping the food well stored away from the cleaning chemical, and by
always using the cleaning agents specially made for kitchen use (MCKay, and Scharman,
2015).
Proper usage
The unwashed vegetables and fruits should be properly washed as the pesticides and
fungicides are used to help the plant disease free and without any harmful impact.
Proper storage
Most of the food containers are made of plastics that are not for reuse as they can release a
harmful chemical called bisphenol A after the contact with hot liquids. Therefore the plastics
containers should be avoided to store food.
Control of chemicals