Assignment on Food Safety Management Sample
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Added on 2020-07-23
Assignment on Food Safety Management Sample
Added on 2020-07-23
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Food Safety management
Table of ContentsTASK 1............................................................................................................................................1AC 1.1 Controls required for physical and chemical contamination of food..............................1AC 1.2 Comparing the characteristics of food poisoning and food borne infection...................1AC 1.3 Methods for controlling food borne illness.....................................................................1TASK 2............................................................................................................................................2AC 2.1 Categorizing the food spoilage agents affecting food.....................................................2AC 2.2 Various methods of food preservation............................................................................2AC 2.3 Evaluating the effectiveness of food preservation methods............................................2TASK 3............................................................................................................................................3AC 3.1 Key steps included in temperature control system..........................................................3AC 3.2 Summarizing the methods for safe storage of food........................................................3AC 3.3 Evaluation of importance of personal hygiene in controlling food contamination.........4AC 3.4 Assessing cleaning and infection as a process of supporting food safe production........4AC 3.5 Problems associated with pest control in food premises.................................................4AC 3.6 Justifying the requirement of hygienic design and construction of food premises.........5AC 3.7 Importance of training as a quality assurance mechanism..............................................5AC 4.1 Food hazard risk assessment...........................................................................................5AC 4.2 Completing a food control system..................................................................................6AC 4.3 Devising a food safety guide for legislation compliance................................................6REFERENCES................................................................................................................................8
TASK 1AC 1.1 Controls required for physical and chemical contamination of foodPresence of harmful chemicals or microorganism in the food refers to food contaminationthat can cause consumer illness. Chemical contamination can be present due to the use ofagrochemicals, such as, residues of veterinary drugs and pesticides. Chemical contamination canalso be present in food due to environmental sources, such as, water, air and soil pollution.Physical contaminants can be in the form of, nails, broken glasses, staples, nail polish flakes, dirtand hair. It can develop due to poor procedure practices. There are various control measures thatcan be adopted to control contamination of food (Crago and et.al., 2012). These are, followingmanufacturer’s instructions, keep the food covered, ensuring that the entire building is pest free,ensure that the practices of employees is hygienic and control employee sabotage.AC 1.2 Comparing the characteristics of food poisoning and food borne infectionFood borne illness is an infection that is the result of eating contaminated food with livemicroorganism or their toxins. It can also be inclusive of allergic reactions and other relatedconditions of the food which can act as a carrier for allergens to it. However, in contrast to this,food poisoning is a type of food borne illness which is generally caused by ingestion ofperformed toxins. There are various types of food borne illness, which can be in the form ofSalmonella, E. coli, Listeria, Norovirus and virus of Hepatitis A. Further, food poisoning isanother form of food borne infection, with the symptoms, vomiting, nausea, watery or bloodydiarrhoea, abdominal pain and cramps (Food Safety and Risk Assessment. 2011). AC 1.3 Methods for controlling food borne illnessSince food borne illness take place due to contamination of foo through chemicals or otheraspects, its prevention become quite important for both commercial and non-commercialpurposes. Proper food handling procedures and storage capabilities can help in preventing thefood borne illnesses. There must be certain conditions present that leads to growth in harmfulpathogens. By controlling these environmental conditions, bacteria can be controlled fromsurviving, growing and multiplying, that can ultimate cause illness (Havelaar and et.al., 2012).There are six main factors that can increase or decrease bacterial growth in food. These are, fooditself, acid, temperature, time, oxygen and presence of moisture. Controlling these factors canhelp in leaving the food fit for consumption. 1
TASK 2AC 2.1 Categorizing the food spoilage agents affecting foodFood spoilage refers to the process of bringing change and physical and chemicalproperties of food that makes it unfit for consumption. Food Spoilage AgentsFoods affected by each food spoilage agent.Microbial spoilageIt is caused due to various microorganism, such as fungi andbacteria. They grow in the food producing various substancesthat can change texture, color and odor of the food. Enzymic spoilageThere are two types of enzymes present in the food where, somehelp food to ripe and other leads it to decay. Presence ofenzymes speed the process of decay, making it unfit forconsumption. Physical spoilageIt takes place due to physical damage in the food at the time ofharvest, process and distribution. Damage in skin of the applemaking it to rot quickly (Hussain and Gooneratne, 2017). Chemical spoilageIt leads to bring changes in color and flavor of the food at thetime of storage and processing steps. It can lead to break down offat and smell bad. These are the naturally occurring enzymes thatrot food with age. AC 2.2 Various methods of food preservationThe most common methods used by restaurant to preserve their food from contaminationare, vacuum sealing, salting and sugaring, freezing, pickling etc. It helps in preserving the foodfor longer period. The method can be adopted based upon the nature of food. There are varioustypes of food preservatives as well that also used by the restaurants. These are, Benzoates,Nitrites Sulphites and Sorbates. AC 2.3 Evaluating the effectiveness of food preservation methodsThere are various advantages that are attached to food preservation methods. It can help inreducing the overall disposal cost of restaurant and simultaneously reducing the trash as well. Italso helps in ensuring that optimum utilization of raw material has been initiated so as to ensurethat the overall cost of the same is minimum (Kirk and et.al., 2014). These methods being2
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