(PDF) Food Safety Management Assignment Sample

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
1.1 Description on food contamination and explain chemical and physical contamination of
food.........................................................................................................................................1
1.2 Define the characteristics of food poisoning and food borne infections. ........................3
1.3 Discussion on how Food borne illness can be controlled.................................................3
TASK 2 ...........................................................................................................................................4
2.1 Explain the categories of food spoilage agent affects the food........................................4
2.2 Discuss the techniques of food preservation....................................................................5
2.3 Evaluation on the effectiveness of food preservation methods........................................5
TASK 3 ...........................................................................................................................................6
3.1 Discussion on key steps of temperature control system. .................................................6
3.2 Define the methods of safe storage of the food................................................................6
3.3 Evaluation on the importance of personal hygiene in control of food contamination.....7
3.4 Description on cleaning and disinfection as process to support safe production system. 7
3.5 Define the problems associated with pest control in food premises. ..............................7
3.6 Justification on need for hygiene design and construction of food premises...................8
3.7 Explanation on the importance of training as quality assurance mechanism...................8
TASK 4............................................................................................................................................9
4.1 Description on to produce Food hazard risk assessment. ................................................9
4.2 Explain the food safety control system............................................................................9
4.3 Define the food safety management guide for legislation compliance. ........................10
CONCLUSION .............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food safety management is approach to controlling food safety hazardous and it aids to
ensure that commodities are safe to eat. The system as Food Safety Management is set of
standards and established in order to direct and control the food safety aspects (Cole and et.al.,
2018). It is one of the preventative method towards identifying, preventing an reducing hazard
activity and assists to ensure that food is safe for consumption. Thus, Harmful ingredient in food
products causes illness to individuals. It is very crucial to maintain the quality of food product to
avoid the issues as food poisoning, vomiting, diarrhoea and stomach pain.
The present report is based on managing the safety of food so that individuals can have
better quality products to consumer.
Furthermore, This report will cover the following topics as to find key steps in terms to
temperature control system, method for safe storage food, importance of cleaning and
disinfection to support safe food production, to provide training for hygienic design and
construction of food premises, to establish food control safety system. Lastly, the food safety
guide for legislation compliance must be given.
TASK 1
1.1 Description on food contamination and explain chemical and physical contamination of
food.
Food contamination refers to the presence of harmful chemicals and microorganism in
food and that all causes consumer illness. It is crucial to have idea about that how food can
contaminated. Thus, there are three kind of food contamination and this is defined as-
 Chemical contamination- It means that food is contaminated due to some chemical
substance. These as are unwashed fruits and vegetables, pest control products and
chemical that used in equipment existence (Khoifin and Nimsai, 2018). So, this kind of
things are must be proper labelled and stored separately so that risk of contamination can
be reduced. There are many chemical that occurs mainly in food as toxins in some fish,
minimal chemical contamination and this all lead to illness.
 Biological contamination- The food contaminated by the substances produced by the
living creatures and this as are human, pest, rodents and microorganism (Lai, Lee and
Chen, 2018). It is inclusive of bacterial contamination, viral contamination and parasite
contamination. It can be protected with the help of food safety practices.
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 Physical contamination- It is contaminated by the foreign objects at the process of
production. These objects have ability to injure someone and also carry harmfully
biological contaminants (Manning, 2018). The things as band-aids, air, glass or metal,
finger nails and pieces of cooking equipment leads to contaminated the food.
 Cross contamination- It can be happen due to things as dirty cloths can transport the
bacteria from one place to another. This is inclusive of clothing, utensils, personal
hygiene, raw food storage, wast control and pests etc.
List of control requires to prevent physical and chemical contamination of food-
To prevent physical contamination-
 Not to have use of Unwashed fruits and vegetables.
 Do not use cracked and broken crockery.
To prevent chemical contamination
 Better quality products
 Food containers made from non safe practice.
 The use of pest control products.
Controls required to prevent physical contamination of food-
To Avoid physical contamination-
 The staff must be careful in terms to prepare the food.
 Thus, ingredients must be carefully washed and better quality food and vegetable must
be used in order to remove the hazard and unwanted objects (Mor, Bhardwaj and Singh,
2018).
Controls required to prevent chemical contamination of food-
To Avoid chemical contamination-
 The training must be given to food handlers that how to store food safely. To make sure
that there is no damage and risk of chemical contamination.
 The people must be get rid of any damages food, packing and blown cans.
 These equipment and utensils must be in good condition and it must be kept regularly
clear and maintain (Ovca and et.al., 2018).
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