Food Safety Management Assignment (Doc)
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Added on 2020-07-22
Food Safety Management Assignment (Doc)
Added on 2020-07-22
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Food SafetyManagement
Table of ContentsINTRODUCTION...........................................................................................................................11.1 Controls necessary for physical and chemical contamination..............................................11.2 Characteristics of food poisoning and food borne infections................................................21.3 Controlling of food-borne illness..........................................................................................2TASK 2............................................................................................................................................22.1 Categorisation of food spoilage agents that affect food........................................................22.2 & 2.3 Discussion of methods of food preservation and their evaluation..............................3TASK 3............................................................................................................................................33.1 Key Steps in temperature control system..............................................................................33.2 Methods for the safe storage of food.....................................................................................43.3 Importance of personal hygiene in the control of food contamination.................................43.4 Cleaning and disinfection as a process supporting safe food production.............................43.5 Problems associated with pest control in food premises.......................................................53.6 Need for hygienic design and construction of food premises...............................................53.7 Importance of training as a quality assurance mechanism....................................................5TASK 4............................................................................................................................................54.1 Food hazard risk assessment4.2 Food safety control system................................................54.2 Food safety control system....................................................................................................74.3 Food safety guide for legislation compliance.......................................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
INTRODUCTIONFood is the basic requirement for every individual to live their life. Everyone is havingright to expect safe and hygienic food wherever they go. It is considered as utmost responsibilityof all the hotels, restaurants or local stalls that they serve good food to their customers so thattheir health is not affected. From various types of research conducted, it has been found out thatmaintaining safety of food was much easier in previous times as there were less places wherepeople normally used to go and have food and also there was transparency as well (Chapman andet. al., 2010). Because of eating contaminated food there are so many people who are loosingtheir life so it has become a major issue now and strict actions are required to be taken against it.The organisation referred here is McDonald's which is a very famous eatery outlet all around theworld. This report will basically discuss about the safety control systems, inspections andsupportive enforcement measures etc. 1.1 Controls necessary for physical and chemical contaminationMeaning of food contamination Whenever some microorganisms enters the food, it is said to be contaminated or spoiltand can not be eat6en now. In these types of situation it becomes very necessary to remove thesemicroorganisms before eating otherwise it may cause illness to the person who will eat it. Thegood thing is that now-r -days people are also having deep knowledge about all these bacterialthings and are taking appropriate measures before eating any kind of food. Physical and Chemical contamination of foodPhysical contamination refers to that situation in which some objects like hair, plantstalks, piece of stone/metal/plastic occurs in the food. These kinds of particles contaminate thefood and is considered to be eaten now. Here there are chancers that may turn into biologicalcontamination as well. Chemical contamination on the other hand is a situation in which some harmful chemicalenters the food and spoilt it. It is required to be made sure that the chemicals which is added inthe food is of good quality and not outdated otherwise it may affect the health of an individual(Crandall and et. al., 2012). Measures to control physical and chemical contaminationIn this case, managers are having the responsibility to control the contamination of thefood items which is being supplied at their places so that no one's health is affected from it. In1
McDonald's also there should be proper handling and storage of food items in order to protect itfrom getting rotten or spoilt. Managers are also required to make sure that they order only thatmuch quantity of food products which will be getting used. Excess should be avoided. 1.2 Characteristics of food poisoning and food borne infectionsFood borne infections can be defined as the types of illness which is being caused to aperson doe to intake of living harmful particles. It is also known that food poisoning is causeddue to food-borne infections. In this, a person gets allergic to few things and is not able to use itfor long period of time (Dabbene, Gay and Tortia, 2014). Salmonellosis, Hepatitis A, Tapeworm infection, Botulism, Qfever, Shellfish poisoning,Mushroom poisoning, etc are the diseases which is being caused because of food-borneinfections. After getting infected, a person do vomiting, gets fever or feels like nausea etc. It isalso happening due to change in season. 1.3 Controlling of food-borne illnessFood-borne illness is are a types of disease which is caused due to the bacteria containedin the food. It is the responsibility of the managers to make sure that these kinds of food particlesare removed from the food and provide only safe food to its customers. To do this, there aresome kinds of actions which is required to be taken by the managers and they are as follows:-Preservation of food must be done properlyEvery time the dishes are required to be served in clean plates and special care should betaken while washing these utensils.In McDonald's all types of food particles are being served like veg, non-veg. Therefore, itis required that both these types of food should be cooked in separate kitchen and theirutensils must also be different. There should be proper ventilation facility wherever the food is being made so that all thepollution which will be caused while cooking the food will be removed (Handschuch,Wollni and Villalobos, 2013). TASK 22.1 Categorisation of food spoilage agents that affect foodFood spoilage can be defined as a situation in which the quality of food gets deteriorated.Once it is spoilt then it is considered as unfit for consumption. The agents because of which foodis being spoilt compulsorily are as follows :-2
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