Food Safety Management : Assignment Saample

Food Safety Management

Table of Contents

INTRODUCTION
Food safety management is the complete process, which has been initiated with major
motive to get effectively control over food practices. Food safety system identifies, evaluates and
controls food hazards at all level of food supply chain. In the current scenario, food safety
measures has been raised with effective control over food related regulation. This report will
carried on Riverview Bistro, which is the leading British based hospitality organisation, with
their specialization into the restaurant and hotel services. Apart from this, report will be carried
on categorisation of food spoilage agents, methods of food prevention and effectiveness of such
methods. Along with this, report will cover temperature control measures, methods of safe
storage of food, importance of personal hygiene, problems associated with pest control. Lastly,
report will cover food hazard safety risk assessment, food safety control system and safety guide.
TASK 1
AC 1.1) Discuss the controls required to prevent physical and chemical contamination of food
Food contamination refers to the presence of harmful chemicals and micro-organism in
food, which can cause consumer illness. There are three types of food contaminants such as
bacteria, fungi, parasites and toxins. Chemical and physical contamination occurs when food
comes into contact with chemicals and which can lead to chemical food poisoning. Some
common contamination may include: Kitchen cleaning agents, proper storing of kitchen, which
are essential for cleaning. On the other hand, physical contamination occurs when actual objects
contaminate foods. In context with Riverview Bistro, list of control required to prevent physical
and chemical contamination are as follows:
Checking of the staff: To begin with, restaurant needs to make sure that their staffs are
have physical problems or disease. They are required to avoid fallen of hairs, which generally
falls 50 to 75 hairs everyday. If these hairs would mix in food, it will make food ineffective for
health.
Ensure restaurant premised must be pest free: Manager of Riverview Bistro needs to
make ensure that premises of this restaurant should be Pest free. Also, cleanliness and dust must
be remove. Insects such as cockroaches, rats and mice are required to be throw out of premises to
ensure food safety.

AC 1.2) Compare the characteristics of food poisoning and food borne infections
Difference between food poisoning and food borne infections
Both the terms, food-borne illness and food poisoning, are used interchangeably by
potential consumers. However, both have different meanings. Food-borne illness is an infection
or intoxication that results from eating food contaminated with viable (live) microorganisms or
their toxins. Food-borne illness includes allergic reactions as well as other conditions where
foods act as a carrier of the allergen. Food poisoning is the clear form of food-borne illness and
is caused by the ingestion of preformed toxins.
Produce a list of food borne infections
There are various food-borne infection are as follows: Norovirus, Salmonella,
Clostridium Perfringens, Campylobacter and Staphylococcus aureus
Provide brief remarks about the characteristics of food poisoning and food borne infections
Basis Characteristics Remarks
Food poisoning Cramping, nausea, vomiting along with
diarrhoea
Proper medical aids is
necessary along with food
safety measures. Pest must be
avoided in that condition.
Food borne infections Watery diarrhoea, loss of appetite and
weight loss. Also, stomach pain,
bloating, increased gas, nausea and
fatigue are some common symptoms of
this.
Proper clean management and
regulation is necessary. Person
must make sure that insects or
any micro-organism must be
removed from premises.
AC1.3) Discuss how food-borne illnesses can be controlled
Explain what is meant by food-borne illness
It is any illness that resulting from the food spoilage of contaminated food, pathogenic
bacteria, viruses or parasites that contaminated food as well as toxins such as infected
mushrooms. Most of the food-borne illnesses are acute, meaning they happen suddenly and last
for short period of time. Even, most people recovers it without treatments.