Food Safety and Hygiene Practices

This assignment delves into the critical aspects of food safety and hygiene. Students are tasked with researching various methods of food preservation and storage, understanding the implications of food contamination, and analyzing guidelines for maintaining hygienic conditions in food preparation environments. The learning objectives encompass identifying risks associated with unsafe food handling practices, comprehending the importance of proper labeling and allergen information, and evaluating best practices for preventing foodborne illnesses.

Food and Safety

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
Task A..............................................................................................................................................3
a) Reviewing controls available to prevent food contamination ................................................3
b) Analyzing different sources of food contamination (1.2, 2.1).................................................4
c) Discussing food preservation methods and evaluating their effectiveness (2.2, 2.3)..............6
TASK B...........................................................................................................................................7
a) Methods for safe storage of food and temperature control system (3.1, 3.2)..........................8
b) Evaluating the importance of personal hygiene, cleaning, disinfection and pest control (3.3,
3.4, 3.5)........................................................................................................................................9
c) Justifying the need for hygienic design for premises and hygiene training (3.6, 3.7)...........11
d) Guideline document for the restaurant (4.1, 4.2, 4.3)............................................................12
CONCLUSION .............................................................................................................................14
REFERENCES..............................................................................................................................16
2

INTRODUCTION
Food and safety is the imperative aspect in organizations like restaurant, hotels and other
related sector. Generally perishable goods require intense care so as to make them free from food
contamination. Present report is based on safety of food where emphasis is laid on different kind
of agents like fungi, yeast and bacteria which affect food to a great extent. Furthermore, control
methods available to prevent food contamination are reviewed. Similarly, different sources of
food contamination are analyzed. In addition to this, importance of personal hygiene, cleaning
and pest control are evaluated so as to protect food from contamination. At last methods applied
to preserve the food are explained in detail.
TASK A
a) Reviewing controls available to prevent food contamination
Contamination of food take place due to use of chemicals and pesticides used. It has ill
effective consumers which tend to have long lasting impact on them. Physical and chemical are
two main types of food contamination where former one is visible. However, it is not part of
food and consists of metal, stones and plastic. Along with that, glass fragments and fibers as well
as extraneous vegetables are also included in the physical contamination of food (Kim and Azu,
2006). In order to get rid of such kind of contamination, it is very important to keep all food
separate. For example, sea food cannot be kept with raw meat and poultry one. In this regard, air
tight containers can b e used so as to restrict entry of micros organism and bacteria. In addition to
this, some minor things should be done like washing hands properly with soap and using hot
water to clean kitchen. Along with that, soapy water can also be used some of the key areas of
kitchen so that food contamination can be prevented to a great extent (Everis, 2001).
Chemical contamination is one which is not visible but contains some harmful chemicals.
It includes cleaning, chemicals and residues and toxic substances. For preventing effective of
such kind of contamination on food, chemicals should not be kept near food. Even it should be
but put in refrigerator along with food items. Otherwise, it tends to affect food in negative
manner which in turn consumer get affected (Muir and Fenn, 2003). Furthermore, electronic
methods can be used to kill insects and flies instead of spray. Hence, it would be convenient to
protect food if chemicals and food are not kept together.
3

Ways to control food-borne illness
Infected food and drinks cause food-borne illness. Owing to this, both consumers and
service providers of hotels or restaurants should take proper care. On of the effective ways to
control food-borne illness is personal hygiene practices. Under this, first one is to wash hands
properly. Here, care can be taken by those who are preparing/ handling food and those who are
having food. At this juncture, warm water and soap can be used immediate after handling pet,
using cleaners and taking any objects from floor. Similarly, equipment used to preserve food, are
also cleaned on time to time (Humphrey, O'Brien and Madsen, 2007). Further, containers and
other utensils used to carry the food, must be cleaned properly. In addition to this, cleaning and
disinfection procedures can also be implemented properly. For example, raw meat cannot be
kept with food and it can be put in bottom shelves of refrigerator (Symptoms of food-borne
illness, 2016). This aids to prevent liquid from of raw eatables on fresh food. In addition to this,
carry bags used for raw material should be properly cleaned and wash so as to make food free
from any kind of physical and chemical contamination (Knechtges, 2011).
Layout of food room and food safety policies can be implemented effectively. At the
same time training related to protective measure should be provided among personnel. In
addition to this, cooking practices are also be implemented carefully which leads to resolve
issues faced by organizations or consumers with regard to food contamination. For example,
food can be prepared on minimum temperature and soapy as well as hotel water must be used to
clean thermometer. Apart from this, foods like meat, eggs and poultry need to be refrigerated
immediate after purchasing (Knowles, 2002).
b) Analyzing different sources of food contamination (1.2, 2.1)
There are different sources of food contamination which can be understood by covering
two following aspects-
Characteristics of food poisoning and food-borne infections
Food poisoning and food borne infections are somewhat similar. These are common
issuers take place because of consumption of contaminated food. Under this food poisoning
occurs as eatables consists of toxins which enters into human body (Understanding food
poisoning, 2016). The common symptoms of food poisoning consists of vomiting, dizziness and
tearing in the eyes. Along with that, issues related to diarrhea, stomach ache and excessive
4

salivation. Not only this, a person can have blurred vision and dry mouth as well as issues related
to weak muscle. The main reason behind all such issues is the one as intake of toxin food
poisoning. Here, rare kind of bacterial food poisoning tends to affect human body in negative
manner (Matthews and Montville, 2005).
On the other hand, many of the times food-borne disease are caused by number of
viruses, parasites and bacteria. It is rapidly spread among human being because of their contact
with each other. In increasing impact of food-borne disease, harmful toxins play vital role. Under
this, vomiting, diarhea are common characteristics of food-borne disease. Along with that, other
symptoms such as fatigue, fever and nausea as well as joint ache (Nesbitt and et.al., 2009).
Furthermore, food frequently comes in contact of virus, parasite and bacteria which cause
stomach flu. It can last for some hours to 1 week or more than the same. Here, bacterial toxins
generated through Clostridium botulinum and Staphylococcus aureus. This in turn it is very
important to protect food from different kind of contamination sources.
Categorize food spoilage agents affecting food
Food spoilage refers to inclusion of physical and chemical contamination in the fresh
food which makes food not suitable for human body. Here, different microorganism contribute
towards the process of food contamination. It includes yeast, moulds and bacteria. It has been
further categorized as follows- Moulds-It is generally grown in filaments and aids to ensure consistent growth of mould.
It has direct impact on backed products and those which have high acidic content.
Spoilage agents like moulds and yeasts together affect eatables like pickles, jellies and
tomatoes as well as other fruits (Hocking, and Pitt, 2009). Bacteria-Unlike moulds, bacteria grows in food having low acid contents. For example
meat and vegetables get affected from bacteria in very less time. Infection in intestine and
tetanus and food poisoning take place due to dangerous bacteria as Clostridia. On the
other hand, food-borne disease is caused by E.coli bacteria because of poor hygiene.
Apart from this, Campylobacter is other bacteria through which abdominal pain and
diarhea exist in human body. In addition to this, skin, hairs and throats issues take place
because of effect of Staphylococcus (Sadler and Gatenby, 2001).
5

 Enzymatic activity-It is protein content which remain in plants and animals. Effect of
enzymatic activity can be seen if raw food is not used till the time it is fresh.
 Yeasts-There are two kinds of yeasts such as true and false where the former one
generates carbon dioxide gas and alcohol. False yeast exist or grows on the surface of
foods like pickle brine. The growht of yeasts leads to fermentation which in turn affect
food in negative manner. However, metabolism cause fermentation (Rodrick and
Schmidt, 2005).
c) Discussing food preservation methods and evaluating their effectiveness (2.2, 2.3)
It is very important to preserve food to make it free from any kind contamination.
Number of methods are applied to preserve the foods and restrict entry of spoilage agents on
food. These methods are explained as follows- Low temperature-Low temperature is one of the effective measure to keep food safe
from spoilage agents. Temperature above 1c to 4c is effective for very short time span.
This is because temperature from the mentioned one tends to stop the process of
multiplying pathogens (Schnürer and Magnusson, 2005). However, some of the
pathogens still remain active ever after increasing the temperature. On the other hand,
blow <0 c is helpful in restricting multiplication process and reducing moisture. In
addition to this, parasites can also be eliminated through the process of freeing. High temperature-Heat is also effective manner to preserve food and reduces the impact
of bacteria from eatables. At high temperature pathogens organism and spoilage agents
can be destroyed easily. In this regard several methods like sterilization, pasteurization
and ultra heat treatment (UHT) can be effective. Under this, UHT can be used on milk
where heat remains over 135c for 1 second. It facilitates to keep good quality of milk
which can be kept for longer time approximate 30 days (Sprenger, 2004). Chemical preservation method- Under this methods various ways such as use of salt,
sugar and benzoic acid are used to preserve food effectively. For example, when salt is
added into food then it tends to release waster that eliminate moisture. It proves to be
effective in stopping growth of micro organism (Tribe and et.al., 2002). On the other
hand, many of organism do not grow in sugar. In the same ways nitrate sodium is
effective for curing of milk where red pigmentation's stabilization is ensured.
6

Effectiveness of food preservation methods
The aforementioned food preservation methods are effective in managing the quality of
food and reducing several kind of diseases associated with food contamination. It has been found
that by having low temperature growth of bacteria can be stopped which facilitates to keep food
safe from any kind of harm. However, spores and toxins cannot be reduced at temperature below
freezing <0 c. In the same way many enzymes remain extremely active at around -2c. It shows
that there are both positive and negative aspect associated with effective method of food
preservation as low temperature (Griffith and Worsfold, 2003). On the other hand, low
temperature is considered as the good methods because as the temperature go down and then
multiplication process of insects also become slower. Apart from this, plate and pellofreeze
systems are also effective so as to keep eatables and drink safe.
Furthermore, high temperature is used to destroy pathogens organisms but still spore,
toxin and bacteria cannot be killed with the same. For example, sterilization is one the effective
means to destruct organisms. It exceeds 100c but nutritional value, flavour and texture become
lower than the natural one (Knowles, 2001). On the other chemical methods like sugar, salt and
nitrate sodium are effective which have relative less negative on food. Apart from this,
halophiles increase their growth with high concentration of salt. However, it is very easy for
people to implement such kind of easy alternatives for keeping food safe. Apart from this,
chemical preservation methods are useful because it is controlled by Food Safety Act 1990. But
the fact is that in order to promote better flavor of products it is very important to use effective
precautionary system.
TASK B
7

a) Methods for safe storage of food and temperature control system (3.1, 3.2)
In food safety management temperature control system plays most crucial role and it
keeps on fluctuating as per the nature of commodity. Further, by considering the overall
coldness along with warmth of food, eatable items can be protected from damage. In short, every
food item requires specific temperature in which it has to be kept so that food can be consumed
easily and is healthy too. Further, it is possible to preserve food for longer period of time and it is
advantageous in case of items such as meat and desserts. In case if items are kept in fried along
with appropriate temperature then chances of spoilage reduces to extent and food is fit for
consumption also (Saberian, Hamidi‐Esfahani and Abbasi, 2013). Apart from this, it is possible
that in case temperature of refrigerator is below 5 degree Celsius then risk of spoilage is
eliminated and bacteria multiplication stops.
On the other hand, with the motive to preserve food items which are cold temperature
required is 41 degree Fahrenheit or less than that. In case if it is required to cook the item then it
is necessary to lower down the temperature of food. Apart from this, another suitable method is
defrosting which is beneficial for raw food like meat. In case if item is preserved in freezer them
some scales are formed and in such condition it is not possible to cook the same (Worsfold,
2005). In such situation it is possible to cook in microwave and temperature required is more
than 135 degree Fahrenheit. Therefore, with the help of this it can be said that temperature
control system in case of every food differs from each other.
With the motive to store food items in proper manner various methods are present which
provides support in protecting food from risk of various food borne disease. Possible methods
involve pickling, drying, salting etc where drying is considered as oldest one and most
commonly adopted method. Through this traditional method it is possible to store victuals for
longer period of time and in turn risks can be avoided (Yabanci and Sanlier, 2007). This method
of storage also assists in providing protection from germs and bacteria. With the help of this
major problems can be tackled easily such as dehydration. But, this technique is not applicable in
case of specific food items which are herbs, beans etc.
Canning is also considered as one of the where eatable items are stored in air tight so that
humidity in the temperature cannot influence the overall groceries. This technique is most
effective in storing food for a long time without having chances of spoilage. Further, it assists in
8

reducing the overall content of enzymes which can adversely influence in reducing the overall
level of risk (5+ methods of preserving and storing food safely, 2016).
Further, pickling is also regarded as one of the effective technique where food item is
stored by using vinegar along with salt brine. Moreover, tight jars are being used for preserving
the food and it is not possible for germs to attack. Apart from this, through this effective process
it is possible to protect groceries for long period of time and protects food in every possible
manner. Moreover, it is possible to safeguard food from different type of damages in every
possible manner. Apart from this in case of ready-made food items it is required to check expiry
dates and same must be used before than that (Food poisoning, 2016).
b) Evaluating the importance of personal hygiene, cleaning, disinfection and pest control (3.3,
3.4, 3.5)
Importance of personal hygiene
Personal hygiene is very important for corporation in order to keep food safe from
contamination. It aids to reduce impact of different kind of spoilage agents and bacteria. Under
this, everyone supporting in handling of food must take care. In this regard, different procedures
related to cleanliness, clean protective clothes and wearing appropriate clothes are used by food
handlers. It assists corporation to keep food safe and reduce impact of food-borne illness. In
addition to this, a person responsible for taking care of food, must possess good health and
appropriate knowledge regarding protection of food (Physical contamination of food, 2016). Not
only this, but food handler must have good eyesight so they can contribute towards delivering
good quality of services. In addition to this, visitors need to follow the rules and regulation
regarding taking care of food.
It is the most imperative aspect in making food safe and quality oriented. Under this,
owner of corporation ensure that food areas are clean and well managed. Also, he supervise the
different process like how food is refrigerated and how it has been served at per the demand of
customer. Furthermore, hand washing strategies can be applied effective because personal care
of food cannot be done effective without the same (Kim and Azu, 2006). For example, double
wash procedure for hands and vegetables can be ensured thereby bacteria can be removed to a
great extent. Apart from this, hygienic training is important alternative to develop habit of staff
9

members regarding cooking, handling food thoroughly. For example, during training employees
must be provided information regarding stopping their bad habits.
Importance of cleaning and disinfection
Food safety can be ensured with proper use of chemicals in the form of cleaning and
disinfection. Here, the process of disinfection shed light of killing bacteria associated with food.
However, this process may not kill of ill effects which cause harm to food but aid to protect the
same safe. Furthermore, cleaning process facilitates to reduce micro organisms which cause
several negative impact on human body by affect food quality. Hypochlorite and chlorine
dioxide are chemicals used by organizations or restaurants in order to disinfect eatables in order
to increase level of satisfaction among consumers (Everis, 2001). However, these two chemicals
prove to be effective to keep cooking material safe from contamination. For example,
Hypochlorite plays vital role in reducing microbial mortality through which food can be
preserved effectively. In addition to this, chlorine dioxide is another chemical which fight
against bacteria viruses and fungi which produce into food. Such kind of bacteria are generated
if personal hygienic is not ensured properly. Owing to this, chlorine dioxide can contribute
towards maintain good food quality. Iodophor is another chemical that aid to disinfect food by
spoiling cell wall of microbes. Thus, it can be said that all of these process are effective for
keeping food safe and reducing ill impact of different kind of bacteria on quality of food (Muir
and Fenn, 2003). Not only this, but use of all these processes contribute towards reducing cost of
production in hotels and restaurant. In addition to this, healthy practices will be implemented for
producing food and catering need of different kind of buyers. Apart from this, cleaning and
disinfection procedure are the effective manner through which consumers' complaints can also be
reduced to a great extent.
Problems associated with pest control in food premises
Pest control is the most imperative aspect to protect food against contamination risk. The
common place where maximum pest generates is cooking areas. It is because they get proper
environment and heat to grow themselves. Owing to this, cooked food becomes spoil in very less
time. This in turn food-borne disease occurs to human body. In this regard, pest control practices
are introduced at vulnerable areas so as to ensure goof quality of food for longer time span.
However, some of the common issues affect the control process to a great extent (Humphrey,
10

O'Brien and Madsen, 2007). The first one is use of chemical spray in those vulnerable areas so
that growth of pest can be reduced to negligible. But, the negative aspect associated with the
same is that if it not used properly or some its droplets reach on food then it can cause serious
injury to person. It because chemical spray are made just to destroy living being and accordingly
it affects human body (Hocking and Pitt, 2009). Food premises generally have windows, drain,
pipes and small hole or gap in gates from where pest can easily arrive to cooking areas. Here,
they just need a food where they can breed which in turn food becomes totally contaminated.
Rodent is one of common insects that grows at rapid speed speed and infect entire food in
relatively less time. In this regard, it is very important for owner of organization or housewives
to take care of these small issues (Schnürer and Magnusson, 2005). Furthermore, restaurants
must have appropriate structure and trained staff must be there to use pest control procedures. It
will have positive impact food quality as well as growth and performance of corporation
providing food services.
c) Justifying the need for hygienic design for premises and hygiene training (3.6, 3.7)
Hygiene design is very important for restaurants and accordingly owner take care for the
same in order to offer quality of products and services to number of buyers. At this juncture,
machinery and structural items can be used appropriately so as to process the food in right
manner. For example, light bulb, plaster from ceiling and rust from pile tend to create issues
regards to contamination (Tribe and et.al., 2002). Owing to this, it is better to keep all these
issues into mind. On the other hand, oil and grease are other main issues which can affect food
quality. Here, food grease can be used to avoid issues related to contamination. Similarly, self
locking nuts and bolts as well as crews can be used so they do not cause negative impact on food,
in case they fall. Notice board used in the organization, also should not be used pics and neither
it should be place next to food. Wood containers, case and pallets can be avoided in premises.
For example, chopping board and table mad from wood also create issues as it consists of
microbiological hazard (Griffith and Worsfold, 2003).
In order to resolve the above issues, stainless steel furniture and hard plastic color coded
chopping board can be used. It does not consists of microbiological hazards that aid to prevent
contamination of food to some extent. Also, owner of corporation must take care at the time of
repairing food production areas. At that time, all food items can be removed and cleaning
11

procedures should be implemented before arranging the food at the same location (Saberian,
Hamidi‐Esfahani and Abbasi, 2013).
Justifying the importance of training as quality assurance mechanism
Hygienic training has its own importance under which workforce are provided
information related to protective measures. It aids to motivate them for keeping food safe from
any kind of contamination. Here, staff members are asked to deal with issues like glass breakage.
Supervisors can also be instructed regarding checking all food areas after completion of work.
Similarly, employees can be asked to follow the procedure related to cleaning and disinfection.
During training they are advised to use pest control practices effective so that food does not get
affected. Furthermore, records of employees can be kept regularly. It leads to resolve their issues
in effective performance (Yabanci and Sanlier, 2007). Furthermore, training need analysis can be
used to assess the training requirement of among chefs, services providers and those who handle
food. In addition to this, employees will be imparted training with regard to safety policies and
procedures. Apart form this, personal hygienic practices such washing hands, using appropriate
cloths can be instructed. It enables staff members to follow the safety practices on regular basis
and contribute towards keeping food safe. In addition to this, experts can be hired to enhance
knowledge and skills of employees regards to different chemical and physical food
contamination. Furthermore, employees can be reward for their good performance which assists
them to motivate towards putting their efforts in achieving organization growth (Knowles,
2002). On the other hand, workforce can be punished in case of faults take part on their side. It
creates fear among them and they tend to focus on their work in an effectual manner. Therefore,
training is the only way to ensure quality gateways and catering need of buyers in an effectual
manner.
d) Guideline document for the restaurant (4.1, 4.2, 4.3)
A themes restaurant for the selected task is sea food restaurant and accordingly following
aspects have been covered-
Producing a food hazard risk assessment
Every restaurant is required to ensure the fact that the practises it has been adopted are
safe and hygienic. This means that food which is being offered to all customers should not have
12

any kind of harm on the health of people who are consuming it. The major risk associated with
sea food restaurants are below explained as:
 At the time of delivering sea food, naturally present object's such as bone chips and
animal hairs can be present the food. Further if these are not removed then it is a great
threat of the life of people who are consuming it. Life of customers becomes risky when
they consume sea animals which are not washed and cooked properly. If unwanted
objects are not removed from the body of animals then it can result in various kind of
diseases (Hocking and Pitt, 2009).
 There is great risk to the life of people when the employee of sea food restaurant do not
remove thorns form the body of fish. The management is required to make sure that the
fish has been cleaned properly and all its thorns are removed.
 It can be also explained that sea food contain high amount of micro organism and they
also have very high chances of being contaminated. There is a great threat to life of
people if they consume foods like prawn or fish which has not been preserved properly
(Knechtges, 2011).
 Sometimes consumption of sea food also results in serious infection to some parts of the
body. If the food is not cooked and eaten properly then it can affect the entire life of
people. The hazards associated with sea food also gets increases when the food is not cooked and
stored properly. Therefore, manager of sea food restaurant is required to take care of the
above stated factors very seriously.
Completing food safety control system
 The management of sea food restaurant is required to take corrective actions in order to
make sure that customers are protected from all the hazards associated with sea food. In
his context, management can follow a food safety control system which is includes the
following elements:
 Use of hygienic practices and areas- It is required by the restaurant to ensure the fact that
the area or premises where the food is being cooked and stored always remains hygienic.
Along with this, proper arrangements regarding doors and windows are required to be
13

made so that outside elements such as dust, insect and flies cannot harm the food
(Rodrick and Schmidt, 2005).
 Adequate cooking practises- The restaurant needs to make sure that the cooking practises
and standards it has adopted are appropriate and safe. Along with this, it is also required
by the business to store cooked food in best possible manner. Training to workers- The management needs to make sure that training and development
programs are being arranged at regular intervals. This will enhance employee knowledge
regarding best practises, how to handle and cook the food etc (Knowles, 2001).
Devising food safety guide for legislation compliance
There are different regulatory framework which need to be followed by corporation
producing or providing food services to buyers. Every organization operating in UK must follow
the below mentioned regulations for their successful operation. These are explained as follows- Food safety Act 1990-It is the regulatory framework imposed by government of UK to
ensure well being of people by laying down responsibilities of restaurant to provide good
food. According to this act different safety measures need to be taken into account by
restaurants or food providers. Furthermore, according to this act corporation follow the
procedure related to cleanliness, disinfection and other related measures which contribute
towards keeping eatables safe.
 Food Labeling Regulation 1996- According to this, act it is prime responsibility of
corporation to mentioned name, ingredients as well as nutritional information of eatable
items. Furthermore, packaging and expiry date should also be mentioned on the product
so as to make customer aware towards the same. Apart from this, brand/business name
and address as well as storage condition can also be mentioned. In addition to this, food
labels are the effective means which depicts good image of corporation in the
marketplace. Thus, all of the above mentioned law must be followed by organization. It
aids to ensure effectiveness of company and increase number of buyers.
CONCLUSION
The aforementioned report concludes that food contamination is serious issues which
need to be taken into account by restaurants and hotel industry. In this regard, effective care is
taken and training is also provided to staff so they can ensure good quality of food. It assists
14

organization to ensure good quality of products and service and meeting requirement of
customers in an effectual manner. It can also be said that, hygienic design for premises and
hygiene training are two imperative aspect which contribute towards inclusion of contamination
free food in restaurants.
15

REFERENCES
Journals and books
Kim, J. and Azu, L. J., 2006. Spectrum of noninfectious health effects from molds. Pediatrics.
118 (6). 1909–26.
Matthews, K. R. and Montville, T. J., 2005. Food microbiology: an introduction. ASM Press.
Everis, L., 2001. Injured bacteria in foods. Nutrition & Food Science. 31(2). pp. 84–88.
Griffith, C. J. and Worsfold, D., 2003. A survey of food hygiene and safety training in the retail
and catering industry. Nutrition & Food Science. 33 (2). pp. 68–79.
Hocking, A. D. and Pitt, J. I., 2009. Fungi and food spoilage. New York: Springer.
Humphrey, T., O'Brien, S. and Madsen, M., 2007. Campylobacters as zoonotic pathogens: a food
production perspective. International Journal of Food Microbiology. 117(3). pp.237–57.
Knechtges, P. L., 2011. Food Safety: Theory and Practice. Jones & Bartlett Publishers.
Knowles, T., 2001. Trends in food safety: implications for European hotels. International
Journal of Contemporary Hospitality Management. 13(4). pp. 176–182.
Knowles, T., 2002. Food Safety in the Hospitality Industry. Butterworth-Heinemann.
Muir, A. and Fenn, K., 2003. Preservation management in private subscription libraries in the
United Kingdom. Library Management. 24(4/5). pp. 204–215.
Nesbitt, A. and et.al., 2009. High-Risk Food Consumption and Food Safety Practices in a
Canadian Community. Journal of Food Protection. 72(12). pp.2575-2586.
Rodrick, G. E. and Schmidt, R. H., 2005. Food Safety Handbook. John Wiley & Sons.
Saberian, H., Hamidi‐Esfahani, Z. and Abbasi, S., 2013. Effect of pasteurization and storage on
bioactive components of Aloe vera gel. Nutrition & Food Science. 43(2). pp.175 – 183.
Sadler, M. and Gatenby, S., 2001. Industry labelling guidelines for allergens and food safety
advice. Nutrition & Food Science. 31(2). pp. 79–83.
Schnürer, J. and Magnusson, J., 2005. Antifungal lactic acid bacteria as biopreservatives. Trends
in Food Science & Technology. 16(1). pp 70-78.
Sprenger, R. A., 2004. Hygiene for Management. Highfield.
Tribe, G. and et.al., 2002. An outbreak of Salmonella Typhimurium phage type 135 infection
linked to the consumption of raw shell eggs in an aged care facility. Communicable Diseases
Intelligence. 26(1). pp.38–9.
Worsfold, D., 2005. Promoting excellence in food hygiene. Nutrition & Food Science. 35
(1).pp.6 – 14.
Yabanci, N. and Sanlier, N., 2007. An assessment of hygienic conditions in nursery schools'
kitchens. Nutrition & Food Science. 37 (6). pp.419 – 426.
Online
16

5+ methods of preserving and storing food safely. 2016. [Online]. Available through: <
http://theselfsufficientliving.com/preserving-and-storing-vegetables-and-fruits/ > [Accessed
on 25th February 2016].
Food poisoning. 2016. [Online]. Available through: <
http://www.nlm.nih.gov/medlineplus/ency/article/001652.htm > [Accessed on 25th February
2016].
Physical contamination of food. 2016. [Online]. Available through: <
http://www.bromley.gov.uk/leaflet/260988/8/752/d > [Accessed on 25th February 2016].
Symptoms of food-borne illness. 2016. [Online]. Available through: <
http://web.uri.edu/foodsafety/cause-and-prevention-of-foodborne-illness/ > [Accessed on 25th
February 2016].
Understanding food poisoning. 2016. [Online]. Available through: <
http://www.webmd.com/food-recipes/food-poisoning/understanding-food-poisoning-
symptoms> [Accessed on 25th February 2016].
17