(PDF) Food Safety Management Systems

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Food Safety Management
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls required to prevent physical and chemical contamination of food....................11.2 Compare characteristics of food poisoning and food borne infections............................21.3 How food borne illness can be controlled........................................................................3TASK 2............................................................................................................................................52.1 Categorise the food spoilage agents that affect food........................................................52.2 Methods of food preservation...........................................................................................62.3 Effectiveness of food preservation methods.....................................................................8TASK 3..........................................................................................................................................113.1 Key steps in temperature control system........................................................................113.2 Summarise methods for safe storage of food.................................................................133.3 Importance of personal hygiene in control of food contamination................................14CONCLUSION..............................................................................................................................15REFERENCES..............................................................................................................................16.......................................................................................................................................................17
INTRODUCTIONFood safety management refers to adopt various kinds of systems or plans which arehelpful to produce secure food products. There are various kinds of food items which are takenby people on daily basis but it is necessary to ensure about bacterial, fungal or any otherinfectious factor that can spoil them (Motarjemi and Lelieveld, 2014). Moreover, it is observedthat several types of disease are spread by intake of such food items which are not suitable foreating. There are different types of systems, activities or policies which are applied in foodindustry so that they will become able to provide safe goods by taking care of food safetyhazards. Additionally, every organisation who deal in food industry are required to followoverall legal and ethical norms while preparing such products and serve to people. It is necessaryto make an appropriate system and strategies to produce better food items in order to rendersecure as well as healthy products for citizens.The present report will focus on review controls available to prevent food contaminationand analyse different sources of the same. It also include discussion about determining agentsresponsible for food spoilage and food preservation methods along with their effectiveness.There are several methods for food storage with emphasis of temperature control system whichare helpful to secure them from different types of agents who spoil such items. The evaluation ofimportance of personal hygiene which is supportive to avoid food infections is described below.TASK 11.1 Controls required to prevent physical and chemical contamination of foodThere are different contamination materials which are responsible for food spoilage and itmy leads to create infections in people through taking contaminated food items. It involvesdifferent physical and chemical contamination of food which is required to be prevented inproper manner. Some of them are given below –Physical contamination involves the generation of bacteria in food items through physicalinstruments such as banning, jewellery, pen tops, buttons and X-ray machine for metal detection.However, these materials are responsible for creating bacteria or transmission of harmfulmicroorganism to food items.For example, a person use X ray machine to determine presence ofmetal in earth crust which already contains millions of microorganisms that may get transmittedto food product through hands while having meal after work.1
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