Food Safety Management System: PDF

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A ..........................................................................................................................................1
(a). A review of the controls available to prevent food contamination ......................................1
(b). An analysis of the different sources of food contamination ................................................3
TASK B...........................................................................................................................................7
(a). Analysis of agents of Food spoilage.....................................................................................7
(b). Discussion of Food preservation method and evaluation of their effectiveness................10
TASK C.........................................................................................................................................12
(a). A summary of the methods for the safe storage of food, with an emphasis on temperature
control system ..........................................................................................................................12
(b). The importance of personal hygiene..................................................................................14
CONCLUSION..............................................................................................................................16
REFERENCES .............................................................................................................................17
Online........................................................................................................................................18

INTRODUCTION
One of the fastest and biggest growing industry in recent times is food industry.
Consumers expectations are moving higher and their safety and well being is the priority of
every organization. Food safety management is the administration group made for the safety of
consumer well being. A food organization that holds the certification for such system of
management shows the assurance that organization is concerned the appropriate direction of
managing this process. Present assignment is based on the process of managing safety of various
foods. The report will include the review of the controls available to prevent food contamination.
Assignment will also consist of different sources of food contaminations. Present study will
provide the deep insight of analysis of the agents of food spoilage. It will also give the
information about the food preservation method and an evaluation of their effectiveness. Later,
the report will present the methods for the safe storage of foods with an emphasis on temperature
control systems along with the importance of personal hygiene.
TASK A
(a). A review of the controls available to prevent food contamination
Food contamination is the harmful chemicals and microorganism in the foods, which
cause consumer illness. There is risk founds in every type food to be get contaminated which
increases the chance of affecting the health of individual. Food can be contaminated by various
way like chemical, in this the food has been infected by some type of material substance as
chemicals seems to be useful when cleaning in the kitchen so they can easily affect food. To
minimise the risk of contamination such poisonous stuff must be properly labelled and stored
separately for food stuff (Lahou and et.al., 2015). Another is biological contamination which is
cause due to substance produced by living creatures such as rodents , pests , human etc. and the
last is physical contamination in which food is contaminated by foreign object at some stage of
production process.
Following are review of the controls available to prevent food contamination
Before handling food
 Wash the hands with the uses of hand wash properly for the 15-20 seconds.
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 Before and after processing the food thoroughly clean the surface that comes into contact
with food (Chen and et.al., 2015). During and after the food preparation utensils like
knives , chopping board and bench tops should also be cleaned .
 Wash all the fruits and vegetable properly before cooking or eating them.
 Do not rinse raw poultry or meat before cooking it. Removal raw meat under moving
water can origin the juices from the meat to splash and contaminate benches, utensils or
other food.
Whilst handling food
 Do not permit people who are suffering form any type disease to handle food as it is very
dangerous. It can affect particular person by transfer of disease from one person to
another. Ideally, someone is suffering from food poisoning should not handle food until
48 hours after symptoms subside
 Take the use of different cutting boards of meat and meat juices and fruits and vegetables
(Jacxsens and et.al., 2017).
 They must use disposal gloves and change them as per the task.
Cooking
 Bacteria can cause the contamination of food and can reproduce rapidly if they are left at
room temperature for more than two hours. So make sure foods are refrigerated before
cooking as soon as possible afterwards.
 To prevent other food from cross- contamination keep raw meat separate.
 Take the use of meat thermometer to check internal temperature of cooked meat. Once it
has been cooked it should be kept below 5 degree celcious above 60 degree celecious to
save it from growing bacteria.
Reheating
 While reheating soups , marinades and gravies they should be well cooked or boiled.
 Food must be reheated at a minimum of 60 degree celcious as soon as possible and
within two hours of being takes from fridge (Castro-Ibañez and et.al., 2015).
Serving food
 Do not keep food out side the refrigerator for the too long time because at the room
temperature bacteria begin to multiply rapidly after two hours at room temperature.
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 People standing in line to serve food may sneeze or cough, and this can contaminate the
food.
Food storage
 To prevent the contact between raw meat and other food put the raw meat into origin
container.
 To prevent it from the cross contamination from any drips that spill from container put it
at bottom of the fridge.
 Food items that will not be baked or reheated should never be defrosted at room
temperature (Motarjemi and Lelieveld, 2014.). Always unfreeze them in the fridge.
 Always check the expiry dates of the products before buying it.
Utensils
 Use the cutting boards until they are in good conditions without scratches on their
surface.
 Use plastic and glass cutting boards for raw meat and replaced them periodically.
 Use the hot water and scrubs to clean the boards and other utensils.
Other guidelines
 If one is having any doubt regarding the food is safe or not , throw it away.
 Be aware of environmental conditions which can effect food , do not use the
contaminated food because this will cause food poisoning.
 Assure there is adequate food formulation space to alter safe planning, particularly the
separate preparation of raw and cooked food.
 Ensure you have enough containers to store raw and cooked foods individually
 Make sure you have sufficient room in the refrigerator to enable cold foods to be
refrigerated.
Avoiding physical contamination of food
 It is essential to keep utensils in a good condition clear and regularly maintained to avoid
food contamination.
 The ingredients of the food must be prepared carefully along with this salad, fruits and
vegetables should be washed properly to avoid physical contamination.
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 Xray machine can be used for detecting metal detection. As it will flag the product as
having physical contaminant so production can be bracketed to determine upcoming step.
 Banning jewellery, pen tops, buttons, etc that contains chemicals anwhich come in touch
with food physically that may cause contamination.
 Controlling pest is also essential to prevent contamination. This is because pest is used to
avoid germs and orgnasims and may come in contact with food.
 Smoking must also be prohibited to avoid contamination physically.
Avoiding chemical contamination of food
 Checking of the food packaging is also necessary to prevent any kind of chemical
contamination.
 Environmental testing is also very important to avoid to any kind of food contamination,
for example areas such as storage units, transports, door handles etc must be clean and
tested to avoid any type of food hazard or contamination.
 Food must be stored at proper place that may avoid germs to come in contact with it.
 While growing and breeding of food, chemicals must be controlled. They must allow
them to grow naturally.
 They must also provide with essential training related to COSHH that may lead them to
know about chemicals that are hazardous to health.
(b). An analysis of the different sources of food contamination
Fruits and vegetables are the integral part of our diet. Since years, the usage of pesticides
and insecticides have been increased drastically with which end number of risks number of
health problems are also increased. Apart from these insecticides and pesticides there are many
other scenarios which leads the food contaminated. People are becoming extra cautious when it
comes to tackling food items, only rinsing it from plain water does not serves the purposes. Some
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