Food Safety Management Report: Food Safety, Hygiene and Training

This report provides a detailed overview of food safety management, encompassing various aspects crucial for maintaining public health. It begins with an introduction to food safety, its importance, and the role of regulatory bodies like the Food Standards Agency (FSA). The report then delves into the controls needed to prevent chemical contamination, methods of food preservation (drying, freezing, canning, hot holding), and the importance of temperature control. It also examines safe food storage strategies, the significance of staff cleanliness in preventing food defilement, and the cleaning and sterilization processes essential for maintaining hygiene. The report further addresses issues related to pest control in food premises and justifies the need for cleanliness outlines and the development of food premises. Training programs to ensure quality are also highlighted. The second part of the report focuses on food hazard risk assessment, control of a food safety system, and food safety guidelines. The report aims to provide a comprehensive understanding of food safety management, including practical measures and guidelines for maintaining a safe food environment. The report concludes by summarizing the key findings and emphasizing the importance of food safety practices.

Food safety management

Table of Contents
INTRODUCTION...........................................................................................................................1
Task 1 ..............................................................................................................................................1
Part 1 ...............................................................................................................................................1
1.1 Controls needed to prevent chemical contamination of food. ..............................................1
3.2 Methods that are safe for food storage..................................................................................2
3.3 Importance of staff cleanliness to control food defilement ..................................................2
3.4 Cleaning and sterilization process ........................................................................................3
3.5 issues related with bug control in food premises .................................................................3
3.6 Justify the requirement for cleanliness outline and development of Food premises ...........4
3.7 importance of training which assure quality.........................................................................5
PART 2............................................................................................................................................5
TASK 4............................................................................................................................................5
4.1 Food hazard risk....................................................................................................................5
4.2 Control a food safety system.................................................................................................5
4.3 Food Safety guidelines:.........................................................................................................5
CONCLUSION................................................................................................................................6

INTRODUCTION
Food safety is an important aspect in a healthy lifestyle, it is scientific discipline which
describes handling preparation and manner in which the food is stored in order to prevent food
borne illness or disease. The Food standard agency (FSA) is responsible for food hygiene and
food safety in UK. The present report will determine various sources and control measure
available for food contamination. The report also describe various methods of food preservation
and their effectiveness. The key steps of pest control will be also described in the assignment.
Furthermore, the report will analyse various problems or issue related to pest control in food
area, in addition to this the report will determine two dishes that helps in maintaining health and
safety management.
Task 1
Part 1
1.1 Controls needed to prevent chemical contamination of food.
Food contamination refers to existence of harmful microorganism and chemical
components within a food item. There two major types of food contamination such as Physical
contamination and chemical contamination.
 Physical contamination – When food item possess any external objects or component in it
for example – insects, nails, hairs etc then it can be spoiled or get contaminated.
 Chemical contamination – When various elements and pesticides are used to store food
for loner time, this can result in food contamination or spoilage.
In order to protect food from both of the contamination various techniques and tools can be sued
such as proper storage of food, monitoring of the food items, applying big sprays at food
premises etc.
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2.2& 2.3 Food preservation methods and their effectiveness
 Drying – It is a most effective method for protecting food, in this method the water
actions are reduced in order to avoid bacterial development.
 Freezing – Bacteria development is blocked by keeping food under -18 degrees, the food
which food that can be preserved can be breezed.
 Canning – This method is known to be another commonly used food preservation
method. Canning is used to preserve food for a longer period such as pickles. It is a good
method because it can keep food safe for a longer time but the taste of the food also
changes in this method.
 Hot holding – The food under this method is kept in around temperature of 65 degrees
which helps in avoiding any kind of contamination.
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Illustration 1: Types of food contamination

TASK 3
3.1 Steps to control temperature
In order to keep the safe food, its is very important to control the temperature system. The
food is required to be heated so that it can not get contaminated, and it can also be kept under
low temperature or cold temperature. The steps taken to control temperature are -
1. Introduction to temperature controller
2. Common utilization of control application
3. Defrosting
4. cold storage
3.2 Methods that are safe for food storage
Following are such strategies through The Standard Food Agency can undoubtedly offer
article to safe and capacity food. They are as per the following:
 Freezing food: With the assistance of solidifying technique, each organization can be
careful and viable items and there standard. It will make new to food with the goal that
articles are sheltered. This will help to make compelling tasks and results in food items
and administrations.
 Drying Food: Some food can be careful through attempting them through daylight and
numerous exercises In this perspective, germs can be expel from specific Food items and
administrations. It is exceptionally the least complex strategy for The Standard Food
Agency to keep it safe from microscopic organisms.
 Canning: In this procedure, Food are fixed with powerful holder to make it safe and
shield from germs. It should be possible in two routes, for example, weight caning and
water shower canning. There are different sorts of food can be protect in this viewpoint .
In this way, the picked firm can increase upper hands.
 Pickling: Pickling is extremely old process in which food can be store through utilizing
vinegar and salt brackish water. In this perspective, advancements can be made to
safeguard food items . In this manner, The Standard Food Agency can without much of a
stretch advance their items advertisement benefits in various territories of the world.
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3.3 Importance of staff cleanliness to control food defilement
It is critical to each food business to keep up work force cleanliness which can be started
at home. With the assistance of fundamental components, great cleanliness, for example, clean
body, clean hair and numerous things can be careful. It will help to ensure all items are
subjective in nature. In the accompanying way faculty cleanliness are imperative components are
as per the following:
Worker of The Standard Food are required to wear appropriate spruce up with the goal
that they can pull in potential client. Along these lines, food should be kept adequately with the
goal that arrangement of the organization can likewise be discovered. It is additionally basic to
direct every movement of work with the goal that food office can be informed to decrease
sickness, for example, Salmonella typhoid and Shillelagh species. What's more, the referred to
firm need to keep up their execution standard which can be taken from various exercises, for
example, microbiological and physical sullying and numerous things . Clean uniform, over-skirts
and other external pieces of clothing are required to limit defilement.
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Illustration 2: Food preservation methods
(Source: Food preservation, 2016)

At the season of working, garments ought to be kept sensible that spotless and great
repair. In this angle, frocks must be expulsion from lab drift and apron must be used when
leaving the working territory in The Standard Food.
3.4 Cleaning and sterilization process
`Cleaning and sterilization are basic part which require to safe bio security programs.
Objectives are not totally disinfect inside the business condition which diminish pathogen stack
fundamentally. It can likewise point to diminish malady transmission which happen in critical
advances. They are as per the following:
1. Cleaning: In this progression, initial step is to evacuate all natural material which are best
to accomplish sweeper. In this viewpoint, strong components must be expel that are
conceivable with the assistance of water.
2. Washing: This progression is more devour in the whole procedure. In this angle, washing
to material is taken that is imperative component. It expels microorganism very nearly
99.99% from the earth.
3. Purifying: It is extremely basic advance that require cleaning process with the assistance
of negligible natural issue. Accordingly, The Standard Food need to focus on objects
which are no disinfectant.
4. Drying time: It is the best test which requires to cleaning and sterilization programs that
permit to time for drying. Reason for this downtime is to keep all dampness that vanish
from working at surface.
3.5 issues related with bug control in food premises
Irritation control is region for security Food items through getting disregarded until the
point that an issue is found. It influences to different exercises of The Standard Food
organization. It can be immediate effect on the food business through investigation
microorganisms which noteworthy harm to Food items. It additionally draws in area in which the
organization offer their Food items. In this manner, insurance is requires which is just expels
nearness of condition totally. It likewise draws in to foundation of measures that are requires for
each business.
Also, bother control exercises are incorporated investigation, sealing and invasion. It
makes situating of items and administrations that are requires advance business action of The
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Standard Food office. Along these lines, the organization need to make centre around food well-
being framework which help to improve results and exhibitions
3.6 Justify the requirement for cleanliness outline and development of Food premises
Food business needs to elevate exercises which expected to cover activities inside a
month or a month. It should be possible in following advances:
1. Outline of food premises: keeping in mind the end goal to plan cleanliness first
component requires enable staff to clean and sanitize premises. In this angle, they need to
ensure against the development to earth, harmful material which can forestall build-up.
2. Basic surface: In this, the organization need to permit dividers, floors and window in
which security can be measure. There are different contrasts can be taken which plan
food items that can be made effortlessly. There are different contrasts in sorts of material
which utilized through getting data
3. Drainage: Drainage office additionally requires at The Standard Food office to keep
squander material, for example, toilets, sinks and dishwashers, and so on.
4. Food preservation surface: Food protection must be careful and clean that are important
to create Food items. It incorporates stainless steel and pottery of food review plastics .
5. Ventilation: Ventilation must be keep at food business to evacuate destructive air and
cooking smell. It will safe to client and worker of the organization in term of extractor
and different things.
6. Lighting: Enough lighting is requires at The Standard Food office which permit
continuing cleaning and guarantee staff security. Glass light secure to individuals who are
working in food business
7. Equipment: All hardware which are utilized as a part of the picked association are
requires utensil that safe to the earth which can be identify with providing food activities.
It ought to be keep hazard from work environment and general well-being which is
required for business condition.
8. Other facilities: There are different offices are likewise requires, for example, Food
stockpiling and show, hand washing and numerous offices. It will help to get ready cook
food and provided cool running water.
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3.7 importance of training which assure quality
It will maintain the food quality and food agency requires performing many functions and
they will provide the proper training to the employee. Training will be important for every
employee to understand the need of customer so that the employee handle the customer problem
and understand the requirement. Employee will provide the best service towards the customer
and performing a function in very effective ways. In this way, all employees are work together
and easily provide the service to the customer.
PART 2
TASK 4
4.1 Food hazard risk
Risk assessor are the factor to analysis the functionality of operation that are used for as
framework to control the overall performance. Frameworks will be used to create frames that
making a decision to perform the functions. In QPRAM can be used for identifying the
characteristics of risk analysis and that would be predict to the loss of functionality. These type
of process will be related to the qualitative methodology.
4.2 Control a food safety system
There are some important steps to preserving the food by food safety control system.
1. Objective: the main objective are to reduce the risk from illness and it also protecting the
various type of food and that are the part of economic development program.
2. Scope : The main scope of food control system to produced all type of food that will be
included in the imported food.
3. Building blocks : building blocks are the different aspects to managed the food quality,
control the whole management system. We will follow some rule to provide the best
quality of food service. Food agency company will control the product detail and in
which they will develop special type of food and offered to the customer.
4.3 Food Safety guidelines:
There are different type of laws are as follows:
 Regulation our future: The business could be increasing day by day so that it will be very
important for the agency to provide the best quality of food services.
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 European legislation: These section will include the hygiene related information and what
type of food will be imported that are stored in the business operations.
 General laws : it will be very important for the company that will be follow the rules and
regulation in a proper manner. Every food companies has been follows to laws.
 Regular approach: these approach would be very important for the firms because
regularly managed the details of product. It will be very beneficial for the food business.
CONCLUSION
In this report, it has been identifying the different type of control system and what type of
operations are required. It will analyze the different type of method used in this whole report.
Moreover, it identifies the role of food control system and to design effective strategies that will
help to create a dynamic strategy. It will identify many laws, guidelines, future scope are to be
added into the report. The main aim to control the food agency business and their terms and
conditions and what are the details are required that all are represented in this whole report.
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[Food preservation, 2016 ] .Available through:
<https://www.csacoalition.org/using-your-share/food-preservation/>.
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