Towards the safe storage of food

Food Safety Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Controls required for prevent physical and chemical contamination..............................1
1.2 Comparing characteristics of food poisoning and food borne infections.........................1
1.3 Controlling of food-borne illness.....................................................................................2
TASK 2............................................................................................................................................2
2.1 Categorisation of food spoilage agents that affect food...................................................2
2.2 & 2.3 Discussion of methods of food preservation and their evaluation.........................3
TASK 3............................................................................................................................................4
3.1 Key Steps in temperature control system.........................................................................4
3.2 Methods for the safe storage of food................................................................................4
3.3 Importance of personal hygiene in the control of food contamination............................4
3.4 Cleaning and disinfection as a process supporting safe food production.........................5
3.5 Problems associated with pest control in food premises..................................................5
3.6 Need for hygienic design and construction of food premises..........................................5
3.7 Importance of training as a quality assurance mechanism...............................................5
TASK 4............................................................................................................................................6
4.1 Food hazard risk assessment............................................................................................6
4.2 Food safety control system...............................................................................................6
4.3 Food safety guide for legislation compliance...................................................................6
CONCLUSION................................................................................................................................6
REFERENCES ...............................................................................................................................8

INTRODUCTION
In a hospitality industry, it is a challenging process to manage their food safety structure
in appropriate manner. Through this process they can easily capture eyes of their customers
toward its services (Akhtar, Sarker and Hossain, 2014). For this process, restaurant and hotels
needs to maintain safety and cleanliness in their cooking and serving procedure. For this process,
management and senior employees of restaurant provide their effective services to manage food
safety at their place. This project report is based on The Clink restaurant which was established
in the year of 2009. They serve European cuisine services to their clients. This report will
discussing about impact of different food and its contain on human body. It is also representing
food spoilage and preserve food qualities, food safety management process as well as food
hazard risk management process.
TASK 1
1.1 Controls required for prevent physical and chemical contamination
Food contamination is used to determine different kind of serving services with specific
manner. This is divided into two different parts as Physical and Chemical contamination. These
both terms are determine different procedure as in Physical contamination is used to explained
some specific terms as presence of foreign objects in food that reduce customer's satisfaction
level. These objects include hair, wastage and insects in eatable things. Main reason behind his
can be unprofessional cook and chef, improper cleanliness in kitchen and for faster services. To
prevent food from these kins of things, The Clink restaurant needs to use specific protection to
maintain cleanliness at their place (Mensah and Julien, 2011). Chemical contamination is also
reduce quality of food and services easily. Some professionals and chef uses chemical products
to improve test and texture of foods for their customers. These kind of things reduce food quality
easily. To protect food from Chemical contamination, organisation neds to use organic products
for provide lasting.
1.2 Comparing characteristics of food poisoning and food borne infections
In a human body food poisoning and food borne infections both are impacts negatively.
These things are stated for different kind of terms in which food poisoning performed in toxins
and directly impacts on human digesting system. Main reason behind this term can be infected
food that directly impact on those individual who do not has a effective immunity system. While
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