Preventing Food Contamination: A Case Study of a New Brassiere

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FOOD SAFETY MANAGEMENT
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Contents
INTRODUCTION...........................................................................................................................3
TASK A...........................................................................................................................................4
1.1 SOME OF THE CONTROLS REQUIRED TO PREVENT PHYSICAL AND
CHEMICAL CONTAMINATION OF FOOD...........................................................................4
1.2 CHARACTERISTICS OF FOOD POISONING AND FOODBORNE INFECTIONS. .6
1.3 CONTROL OF THE FOOD-BORNE ILLNESSES.............................................................7
Task B..............................................................................................................................................9
2.1 SOME OF THE AGENTS OF FOOD SPOILAGE..............................................................9
2.2 FOOD PRESERVATION METHOD.................................................................................11
2.3 EFFECTIVENESS OF FOOD PRESERVATION METHODS....................................13
TASK C.........................................................................................................................................14
3.1 TEMPERATURE CONTROL SYSTEM............................................................................14
3.2 SOME METHODS ARE USED FOR THE SAFE STORAGE OF FOOD........................16
3.3 IMPORTANCE OF PERSONAL HYGIENE.....................................................................17
CONCLUSION..............................................................................................................................18
REFERENCES..............................................................................................................................19
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INTRODUCTION
Food is one of the most important needs or requirement of human being. Without food, a human
being cannot survive. So this is the most important thing that human being has to understand the
process and some system need to make a good quality of food and they have also maintained and
control the several activities which are needed to attain the same (Baldwin et al.,2016). The food
safety management was set by ISO 22000 due to lots of effect of an unsafe food product. For
food safety is one the most important thing in the all over the world. For food safe supply chain
the international standard is made (Baldwin et al.,2016). The main aim and objective of the
implementation of the food safety management are to interact with the customer need and wants,
the requirement of the retail company and regulatory requirement. On the other hand, food safety
management always tries to satisfy the customer need and wants to provide them a good quality
of food product and better services (Baldwin et al.,2016).
With the help of all these practices, some of the good hygienic food product, good manufacture
practices, and some critical control can be met. For healthy living, hygienic food is the most
important factor (Baldwin et al.,2016). This most important because food preparation not only
for personal safety. UN hygienic foods will always some serious health and safety issues. Food
safety management is the main responsible for food contamination (Baldwin et al.,2016).
Food safety management is the process of protecting the food from the many damages and they
try to prevent them with spread diseases. On the other hand with the help of this report, the
training process related to the staff is held (Baldwin et al.,2016). The food safety management
always tries to give proper training related to the preventing chemical and physical
contamination of food. In this report, we will discuss some of the prevention related to the food
product and how this will control the physical and chemical contamination (Baldwin et al.,2016).
It will also help to plan some of the strategies that will adapt to maintain the foodborne illness.
The food safety management is to interact with the customer need and wants, the requirement of
the retail company and regulatory requirement. The main purpose of the food safety management
to prevention with the food product and how this will control the physical and chemical
contamination (Baldwin et al.,2016).
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TASK A
In Gants hill, the two businessmen are planning to open the latest brassiere restaurant under six
months. This research project is prepared for being a food safety consultant. As a safety
consultant, I have to understand some m of the different ranges of source related with the food
contamination and try to implement some of the methods through which the food will prevent
from many different diseases (Cusato et al.,2013).
1.1 SOME OF THE CONTROLS REQUIRED TO PREVENT PHYSICAL AND
CHEMICAL CONTAMINATION OF FOOD
Related with the food storage the contamination of food is the most common issues. With the
help of the different type of method, the food is prevented from many diseases. Within the
upcoming year, there are many different types of measures are needed to contra the physical and
chemical contamination of food (Cusato et al.,2013). There are many different types of control
through which the prevention of physical and chemical food contamination in Brasserie
restaurant are needed.
FIGURE 1 TYPES OF FOOD CONTAMINATION
[SOURCE: CUSATO ET AL.,2013]
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Physical contamination
Physical contamination is basically explained as the presence of the physical object in the foreign
object on the food. There are few objects that are hairs; glass or metal and many more are there
in the foreign object (Cusato et al.,2013). Due to lack of training and unprofessional people in
the organization will occur this type of problems and Due to this, the customer has to face many
problems. There are many different types of ways through which physical contaminations will
solve. The most common contamination is human hair (Cusato et al.,2013).
Due to this, the people have to wear a hair net so that they will not face any problem. While
preparing the food the person has to remove all the jewelry. The kitchen should have a pest free.
This will kill all the insects and the food will safe. The customers have to see that the packing of
the food product must be proper (Fontana et al.,2011). If the food product is not properly packed
then they will not buy that product. On the other hand, the customers will also notice that the
packing of the food product should not be done with staples. Due to staples most of the time it
will increase the possibility of some misshaping. This is very serious because most of the time
this could cause some injury (Fontana et al.,2011). Due to dust and air pollution, food
contaminations also occur. The organization has to give proper training to there staff so that they
will keep some prevention related to the food in there mind.
Chemical contamination
Due to improper handling of the chemical contamination will occur in the organization. Vessel
or utensil cleaning material is one of the most famous examples of Chemical contamination. In
the organization, there are different control, measures which will minimize the Chemical
contamination in the food product (Fontana et al.,2011). Some of the chemicals like detergent
and sanitizer have to keep away while foods are producing this is the main contamination
preventive method. On the other hand, the producers have also analyses that they will not use the
same container which is already used earlier for storing some chemical (Fontana et al.,2011).
This will also occur due to improper handling of the chemical. The storage of the food product
must be proper. Sometimes the producer uses insect killing sprays where the food is producing
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due to this the chemical contamination will occur (Fontana et al.,2011). With the help of multiple
and the different type of source, the chemical contaminants will enter the food chain. This will
occurs when the primary production is done from various sources (Fontana et al.,2011).
1.2 CHARACTERISTICS OF FOOD POISONING AND FOODBORNE INFECTIONS
The food contamination was caused due to two types of diseases that are foodborne infections
and food poisoning.
FOODBORNE INFECTIONS
Because of contaminated meat, untreated water, food stored in an improperly sealed container
will increase the foodborne infection. Some of the symptoms of foodborne infection are nausea,
fever, abdominal cramps, vomiting, and etc (Demain, and Martens, 2017). The foodborne
infection needs a different type of investigation through which they will identify some of the
skill in the area of the food safety product. They have to control all these activities with the help
of different strategy (Demain, and Martens, 2017). The organizations have to maintain some of
the cleanliness and hygiene when they are cooking food. For controlling the foodborne infection
the organization cook properly foods it will kill all the bacteria's they will also boil properly so
that there will be no bacteria left (Demain, and Martens, 2017).
Some of the most common foodborne infection that is caused by three bacteria they are
Salmonella, Campylobacter, and E.coli.
Campylobacter: This is one of the most common bacteria which is caused due to illness which
are related to diarrhea in the world (Demain, and Martens, 2017). Eating undercook chicken can
also cause contamination. Some of the raw materials are poultry meat due to this most of the
time the contamination will occur.
Salmonella: This type of disease will occur due to intestines of reptiles, birds, and mammals are
spread in a large area. Most of the people get the bacteria with the help of food of the origin and
animals. In this type of disease diarrhea, the fever will occur (Demain, and Martens, 2017).
E.coli: this will occurs due to a microscopic amount of cow and the consumption of water.
Bloody diarrhea and cramps with a low fever will be caused the illness (Demain, and Martens,
2017).
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1.3 CONTROL OF THE FOOD-BORNE ILLNESSES
There is a different type of contamination due to this some illness from the foodborne will occur.
And this will also occur because if the customer will not take any precaution then they have to
face much different type of problems (Demain, and Martens, 2017).
There are some methods which are used to control: with the help of application of some
different method the Brassiere restaurant will manage all the foodborne illness. With the help of
different manner the foodborne can be controlled (Demain, and Martens, 2017).
HACCP plan
Hazard Analysis and Critical Control Point (HACCP) have a different set and some basic
guideline. They are basically for such kind of procedure and they are followed by the Brassiere
restaurant (Demain, and Martens, 2017). With the help of this kind of plan the organization can
control the illness development due to foodborne illness. The foodborne infection needs a
different type of investigation through which they will identify some of the skill in the area of the
food safety product (HAN et al., 2018). They have to control all these activities with the help of
different strategy. The organizations have to maintain some of the cleanliness and hygiene when
they are cooking food.
Training:
The foodborne illnesses always try to give proper training related to the preventing chemical and
physical contamination of food. Foodborne illnesses have to analyze some of the prevention
related to the food product and how this will control the physical and chemical contamination
(HAN et al., 2018). It will also help to plan some of the strategies that will adapt to maintain the
foodborne illness. The foodborne illnesses always try to interact with the customer need and
want, the requirement of the Retail Company and regulatory requirement. With the help of
proper training method, most of the staff are aware of the new diseases and they try to prevent
them with full of safety (HAN et al., 2018).
Storage temperature control (at the right temperature): the storage facility must be proper
for the prevention of the food product. The food must be kept in the humidity range. The
Brassiere restaurant always tries to maintain the temperature of the storage to maintain the food
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product safe and healthy (HAN et al., 2018). If the food is kept in the correct temperature then
this will protect from the contaminated and this will give full of confirmation related to the full
safety of the food.
Cooking temperature control (at the right temperature):
If the food is kept at the right temperature then the foodborne illness can be control. With the
help of this, the growth of the bacteria and pathogens will be reduced which is not beneficial to
the organization (HAN et al., 2018). The food must be kept for cooking in the ratio of 62.77
Celsius. This will give benefits to the food product.
Cleaning and disinfection
Cleaning is the most important part of a healthy product. Most of the time people will not clean
the utensils properly which will make many risks related to the health (HAN et al., 2018). In the
organization, there are different controls, measures which will minimize the Chemical
contamination in the food product. Some of the chemicals like detergent and sanitizer have to
keep away while foods are producing this is the main contamination preventive method (HAN et
al., 2018). On the other hand, the producers have also analyses that they will not use the same
container which is already used earlier for storing some chemical. With the help of this method
the food will prevent from getting contaminated (HAN et al., 2018).
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Task B
Brassiere restaurant has to mainly focus on food safety management in the organization. This
will mainly include some of the analyses of the food agents who will prevent decrees the spoil of
food and the different type of methods which are more beneficial to the organization. In this
report, there is a different type of source that will explain the food contamination ranges and the
different method used by the organizations which are related to the prevention of the food from
some diseases.
2.1 SOME OF THE AGENTS OF FOOD SPOILAGE
Food spoilage is that type process through which all the foods are changing because of its color,
flavor and some taste at the huge area which is not suitable. And on the other hand, this is a
process of the utilizing pattern (Jacxsens et al., 2015). This will take more time because this is a
natural process. And this will help from prevention of wastage of food in all over the world.
There are many different types of an agent who was spoiling the food:
FIGURE 2 CAUSES OF FOOD SPOILAGE
[Source: Jacxsens et al., 2015]
BACTERIA: Bacteria are found in abundant form all over the earth. There are not visible with
the naked eye. In all over the earth, there is much different type of bacteria which are found in
food (Jacxsens et al., 2015). The reason for the food illness and spoiling of food is because of
pathogens. Here are some of them are:
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Salmonella: This type of disease will occur due to intestines of reptiles, birds, and mammals are
spread in a large area (Jacxsens et al., 2015). Most of the people get the bacteria with the help of
food of the origin and animals. In this type of disease diarrhea, the fever will occur.
MOULD: This is one of the types of fungus which will grow in the form of filaments of
multicellular this is mainly called hyphae (Jacxsens et al., 2015). This will always grow in the
food material. And this is mainly building enzymes that will break. This will not found in some
specific phylogenetic but on the other hand, this will found in the division of the Ascomycota
and Zygomycota (Jacxsens et al., 2015)
E.coli: this will occurs due to a microscopic amount of cow and the consumption of water.
Bloody diarrhea and cramps with a low fever will be caused the illness.
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2.2 FOOD PRESERVATION METHOD
There is a different type of method are used by the Brassiere restaurant for the prevention of the
food. And on the other hand with the help of different methods are used in the organization for
giving a good quality of food and services to their target customer (Jacxsens et al., 2015). They
try to satisfy customer need and wants.
The prevention related to the food product and how this will control the physical and chemical
contamination. It will also help to plan some of the strategies that will adapt to maintain the
foodborne illness (Jacxsens et al., 2015). The food safety management is to interact with the
customer need and wants, the requirement of the Retail Company and regulatory requirement.
The main purpose of the food safety management to prevention with the food product and how
this will control the physical and chemical contamination (Jacxsens et al., 2015)
There are different types of methods are used for preventing the food from some diseases that
are:
High temperature
With the high temperature, the organisms and bacteria exist are produces. If the temperature is
high then this is compulsory that the food product will fresh and safe. This is also analyses that
with the help of high temperature all the bacteria will destroy and the food will become healthy
(Motarjemi, and Lelieveld, 2013). Some of the different processes can be adopted by the
organization for the prevention of food from bacteria. With the help of pasteurization, all the
bacteria’s are removed from the food.
Low temperature:
Some food products are kept in the cold storage for preventing them from a different type of
bacteria. The low temperature will remove germs from food (Motarjemi, and Lelieveld, 2013).
Chemical:
The organization uses a different type of chemical for making a portion of healthy food. They
will also try to make the safety of food products. Due to improper handling of the chemical
contamination will occur in the organization (Motarjemi, and Lelieveld, 2013). Vessel or utensil
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