Food Safety Management

Food safety management

Contents
Introduction.................................................................................................................................................4
TASK 1.......................................................................................................................................................4
1.1 Discuss the controls required to prevent physical and chemical contamination of food....................4
1.2 Compare the characteristics of food poisoning and food borne infections.........................................4
1.3 Discuss how food-borne illnesses can be controlled..........................................................................5
TASK 2.......................................................................................................................................................5
2.1 Categories the food-spoilage agents that affect food items................................................................5
2.2 Describe various methods of food preservation.................................................................................6
2.3 Explain the effectiveness of food preservation methods....................................................................6
3.1 Discuss the key steps in a temperature control system.......................................................................7
3.2 Summaries methods for the safe storage of food...............................................................................7
3.3 Evaluate the importance of personal hygiene in the control of food contamination...........................7
3.4 Evaluate cleaning and disinfection as a process supporting safe food production.............................8
3.5 Assess the problems associated with pest control in food premises...................................................8
3.6 Justify the need for hygienic design and construction of food premises............................................8
3.7 Justify the importance of training as a quality assurance mechanism................................................8
4.1 Produce a food hazard risk assessment..............................................................................................8
4.2 Complete a food safety control system..............................................................................................8
4.3 Devise a food safety guide for legislation compliance.......................................................................9
CONCLUSION...........................................................................................................................................9
REFERENCES..........................................................................................................................................10