Food Safety Management Copy Assignment

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
a) Review of the controls available to prevent food contaminants.............................................1
TASK 2............................................................................................................................................3
a) Analysis of the agents of food spoilage..................................................................................3
b) Discussion of food preservation method and an evaluation of their effectiveness.................3
TASK 3............................................................................................................................................5
a) Methods for the safe storage of food, with temperature control system.................................5
b) importance of personal hygiene..............................................................................................6
a) different source of food contaminants...................................................................................7
b) importance of cleaning and disinfection as well as pest control.............................................7
c) Justification of the need for hygienic design of premises and hygiene training.....................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9
.......................................................................................................................................................10

INTRODUCTION
Food safety management is consider various system and plan which used by restaurants
and hotel to produce quality and secure food products. In market, food industry is fastest
growing in recent time. Therefore, maintain food safety and hygiene is vital aspect for company
to satisfy customers needs. With the assistance of this, they can easily sustain in competitive
market place for longer time period (Beske, Land and Seuring, 2014). Along with this, it is also
ascertained that different type of diseases are spread by food items. For reducing the same, every
food industry are responsible to follow all the legal norms at the time of preparing food items.
Current report is based on Brasserie, is new restaurant that plan to open within the next 6 month.
In this, company concentration on controls that acquirable to protect food contaminants. This
project is also discussed about review of the controls available to prevent food contaminants and
agents of food spoilage. Furthermore, food preservation methods and its effectiveness is also
mentioned in this assignment. Methods for safe storage of food along with temperature control
system is discussed here. Importance of personal hygiene is also cover in this project that support
in reducing any kind of food infection.
TASK 1
a) Review of the controls available to prevent food contaminants
Food is the basic need of every customers to survive as it also required to keep
cleanliness to make safe and healthy food. Along with this, it also includes various methods and
procedures that used to prevent food contaminants. It help in making eatable products for the
customers. Furthermore, it is also important for every individual to keep cleanliness in
preparation of food because it serve various disease that generate easily by spoiled food. The
main reason behind this is that, people avoid to wash their hand before eating food. This may
increase the chances of infection in human body and at the same time also create health issues. In
this regards, there are various techniques and practices that can be used by people while
preparing food items in order to reduce infection and illness. This is possible for maintaining
proper cleanliness in food products. All these methods and techniques can be understood by
following points:
Maintain cleanliness: It is one of the important method to prevent food contaminants in
which individual needs to remain clean at the time of cooking and serving food. For this, wash
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hands before eating food, cook tops as per regular basis (Bumbudsanpharoke and Ko, 2015). All
these are necessary to maintain proper hygiene that help in reducing bacteria and fungi within the
food and its raw materials as well. Along with this, wash hand while preparing raw food like
fish, eggs, meat and vegetables help in preventing food contaminants. This kind of efforts can be
support chefs and cooks in avoiding chemicals in food area and also maintain proper hygiene as
well.
Keep separate raw materials: In kitchen area, various kind of raw material are used in
cooking as it is important for individual to keep them separately so that food can be protect from
any kind of bacteria (Grimm, Hofstetter and Sarkis, 2014). Along with this, it also seen that
bacteria can be transferred from other products so that it is important to put or store raw material
separate which help in preventing from food contaminants. Furthermore, it is also important to
use sanitizer before and after using knives that may aid in cooking food healthy and safe as well.
Cook thoroughly: It is important to cook food items within proper procedures. As it help
in preventing harmful microorganism within the food items. For making healthy food, it is
important to use effective method kill the germs and bacteria so that food can be eatable. In this,
it is also crucial to maintain temperature within the kitchen so that people can easily eliminate
the hazardous components.
Training: It is also and effective way or control that help in preventing food from any
microorganism. In this, restaurant provide better training and development programs to provide
them all the necessary guidance to them at the time of cooking food. While preparing food,
individual needs to ensure that all the raw material are store safe and secure as well.
All these are the effective ways and method that help in preventing food from
contaminants. Thus, it is important to ensure safety while preparing food items so that it can be
eatable. This will contribute in preventing harmful microorganism from the food items that will
support in maintain healthy and safe food for people (Halford and et. al., 2014). Along with this,
it also help in increasing efficiency in human body that support to fight from different health
issues and maintain proper healthy diet.
In addition of this, the major objective of control measure is to aware as well as alert
people towards the preventive measures. This may increase to bring effective changes within the
practices and policies with the aim of preventing all the contamination issues. As there are two
type of food contamination such as physical and Chemical contamination.
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