Food & Safety Management - Sample Assignment
17 Pages5861 Words249 Views
Added on 2019-12-18
Food & Safety Management - Sample Assignment
Added on 2019-12-18
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Table of ContentsIntroduction...........................................................................................................................................3Task - A...................................................................................................................................................4a. A review of the controls available to prevent food contamination (1.1, 1.3)........................................4b. An analysis of the different sources of food contamination (1.2, 2.1)..................................................5C. Discussion of food preservation methods and evaluation of the effectiveness of the discussed systems. (2.2, 2.3)....................................................................................................................................6Task - B...................................................................................................................................................8a. A summary of the methods for the safe storage of food, with an emphasis on temperature control system (3.1 & 3.2)...................................................................................................................................8b. An evaluation of the importance of personal hygiene, cleaning, disinfection and pest control (3.3, 3.4, 3.5).................................................................................................................................................11c. A justification of the need for hygienic design of premises and hygiene training (3.6, 3.7)...............12Conclusion............................................................................................................................................15References............................................................................................................................................162
IntroductionThe organization who are engaged in the business of selling food items must put great emphasizeon the safety of the product to protect the health of the customer. The Food which is consumedby the customer has the great impact on the heath of the customer and are contaminated by thebacteria, virus, parasite, toxins and chemical that can cause food borne disease or food poisoning.Most of the people has faced health problem by consuming the food which was contaminateddue to improper storage, insufficient cooked, or other contamination. The government frames thecertain rules for this business as the product sold by them has the direct effect on the heath of theconsumer and emphasize great control over it.These types of company are required to followcertain safety measures to prevent the contamination of the food. The organization can usevarious methods at their workplace to provide the safety to the food organization. Eachorganization as per the safety of its procedure should frame rules and measures which are to befollowed at the workplace. For the safety of the product the organization needs to regularlyreview the process which is followed and the changes which are required in the current processto increase the safety of the product.3
Task - Aa. A review of the controls available to prevent food contamination (1.1, 1.3).The safety of the food is the essential role of the industry who is engaged in the business ofselling food product and beverages. The common problem which the consumer faces is foodpoisoning, vomiting, stomach pain, and headache or may affect the health in the long run. TheFood items generally are highly affected by the bacteria and affect the health of the customer.The creation of toxins in the food items can be controlled by using various measures whichprevent the contamination of food items. The organization is also required to follow certainmeasures at the workplace to provide the safety of the food items. The organization needs toframe policy and action to cover the entire food chain, from production to consumption. Foodsafety are the conditions and practice that prevent the quality of the food to preventcontamination and food borne illness (Lipase& Kambhampati,2016).The organization to control the physical contamination of the goods needs to emphasize on thepackaging method which prevent food from contamination. The organization needs to protect thepremises where the food is processed or produces from pest as they infect the food items. Thefocus should be on basis hygiene improvement to prevent the food from contamination. Theorganization needs to concentrate on training the employees to maintain the basis hygiene at theworkplace. The management needs to check that the staff should not chew gum, eat or smoke inthe area where food is produced and processed. The management needs to check that the workersdo not wear jewelry at the workplace and maintain hygiene. The workers need to adopt varioussafety measures while working at the workplace such as gloves, head covering to prevent thefood (Saleh, Kahiki, Shogi, Sanai&Haigh, 2016).For protecting the food from chemical contamination, the organization needs to maintain properstorage of the food items to prevent them from bacteria. The organization needs to train the staffin respect of the hazard and exposure to risk such as chemical, hazardous as well as other factorswhich impact the health of the customer through food contamination. The organization needs tomention the last date of the use of the product within which the contamination of the food can be4
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