Food Safety: Contamination, Preservation, and Control

This report comprehensively addresses food safety management, beginning with an introduction emphasizing its significance for public well-being. Task 1 examines contamination, differentiating between physical, chemical, and biological hazards, and compares food poisoning with food-borne infections, outlining control measures for each. Task 2 categorizes food spoilage agents and explores various food preservation methods, evaluating their effectiveness. Task 3 details temperature control systems, safe food storage, the importance of personal hygiene, cleaning and disinfection, and pest control, along with the need for hygienic design and training in food premises. The report culminates in the production of a food hazard risk assessment, a food safety control system, and a food safety guide for legislation compliance. The report underscores the critical role of food safety in preventing illness and promoting public health, with a focus on practical strategies for maintaining food quality and safety throughout the production and consumption processes.

Food safety management

Contents
Introduction.................................................................................................................................................4
TASK 1..........................................................................................................................................................4
1.1 Discuss the controls required to prevent physical and chemical contamination of food...................4
1.2 Compare the characteristics of food poisoning and food borne infections. ....................................4
1.3 Discuss how food-borne illnesses can be controlled..........................................................................5
TASK 2 .........................................................................................................................................................5
2.1 Categories the food-spoilage agents that affect food items..............................................................5
2.2 Describe various methods of food preservation................................................................................6
2.3 Explain the effectiveness of food preservation methods...................................................................6
3.1 Discuss the key steps in a temperature control system.....................................................................6
3.2 Summaries methods for the safe storage of food..............................................................................7
3.3 Evaluate the importance of personal hygiene in the control of food contamination........................7
3.4 Evaluate cleaning and disinfection as a process supporting safe food production............................7
3.5 Assess the problems associated with pest control in food premises.................................................8
3.6 Justify the need for hygienic design and construction of food premises...........................................8
3.7 Justify the importance of training as a quality assurance mechanism...............................................8
4.1 Produce a food hazard risk assessment.............................................................................................8
4.2 Complete a food safety control system.............................................................................................8
4.3 Devise a food safety guide for legislation compliance.......................................................................8
CONCLUSION...............................................................................................................................................9
REFERENCES ..............................................................................................................................................10

Introduction
The food safety is the major issue that plays a major role in well-being of the people in a
society that will also impact their life in a significant manner (Lu and et.al., 2015). The safe food
must be made the significant norm that will help in the better handling of the different operations
and functions performed by people. This report will lay the emphasis on the various food impact
and the various causes of food poisoning and contamination that takes place in the food. Also,
the food spoilage agent and the food affected by them and the preservatives that are been added
in it. Also, various temperature control measures are been taken into consideration.
TASK 1
1.1 Discuss the controls required to prevent physical and chemical contamination of food.
Contamination is the process of the food getting spoiled by getting infected by
microorganisms or the chemicals that can cause the consumer illness that can infect their health
and its prolonged exposure may lead to the severe health problems like cancer or diabetes. It may
involve the pathogens which can cause the serious diseases and may prove as lethal for people.
Thus various measures are needed to be taken into effective consideration. Some effective
measures to prevent the food contamination are as follows:
 Proper sanitation facility that will involve the use of various cleansing agents and
material that is anti-microbial in nature and lays a great impact on people.
 Washing of the raw food material like vegetables etc in a proper way to prevent the
contamination process.
 Cooking the food in a better and well manner to destroy the microorganisms in it.
 Using the organic food or manure that will help in better handling of various measures of
preventing contamination process.
 Ensuring better standards to meet the needs and requirements for ensuring wellbeing of
people.
1.2 Compare the characteristics of food poisoning and food borne infections.
Food poisoning Food borne infections
It is a type of food borne infection. It involves the infections or the diseases that
are been caused by microorganisms or a
chemical adulterant.
It may involve the toxins that are been either
present or are released in the food item by the
microorganisms.
It may involve the adulterant or the toxins that
are been either present or are been added in the
food item.
It may cause symptoms like vomiting, loss of
body fluids and weight loss (Aung and Chang,
2014).
It may involve a wide range of symptoms like
vomiting, nausea, loos of vital body fluids and
development of other health problems.
It may or may not involve the allergen factor It involves primarily the allergen factor that

behind its causing or occurrence. may cause the different health problems.
1.3 Discuss how food-borne illnesses can be controlled.
Food borne illness are the various diseases that are been taken into effective
consideration top safeguard the life and wellness of people. It involves the different operations
which involves the health conditions like food poisoning, dysentery, cholera, plague etc. This
can be lethal for the people and may cause the loss of life and other severe health problems
among people. Some major food borne infections are dysentery, acidity, vomiting, cholera,
plague, hepatitis, measles, and common cold with cancer in severe cases. Some major measures
that are been taken into various considerations are:
 Washing of hands, utensils, dishes and even raw food material to restrain the presences
of the any microorganisms in the food item.
 Don’t use the stale or outdate food item packaged food. Prefer home cooked food over
fast food (Cappuccino and Welsh, 2017).
 Avoid chemically processed food, meat, poultry, fish and other chemical by product
food items.
 Prefer organic and farm based food rather than fast food or processed edibles.
TASK 2
2.1 Categories the food-spoilage agents that affect food items.
The food spoilage is the process of wastage of food that leads to the deterioration of
molecular integrity and compound structure of food, altering its taste, odor, look and tangibility.
The consumption of spoiled food containing harmful toxins and compounds may lead to severe
outbreak of harmful diseases and may have adverse consequences. The majority of the gastro
intestinal diseases that are the major cause being the high mortality rate of people. This will also
lead to the wastage of food item. Besides this, they are the major reason behind the different food
allergies that are needed to be taken into effective consideration. The food spoiling agent and
their impact is as follows:
Food Spoilage Agents Foods affected by each food spoilage agent.
Water Bread, green leafy vegetables, meat, sugar etc.
Bacteria Bread, flour, milk, vegetables, meat, eggs,
caviar, sugar etc.
Fungus Bread, vegetables, milk, packaged food,

mushrooms etc
Temperature Milk, vegetables, meat, drinks, cheese, ice
creams etc.
pH Milk, Bread, Drinks, Eggs, Meat.
Air or dust Fast food, pickles, jam, cookies, desserts etc.
2.2 Describe various methods of food preservation
Various methods are been taken into effective consideration to preserve the different
types of food items from getting spoiled (Veselovsky and et.al., 2015). This help in controlling
the wastage of food items and safeguarding the food items for the human consumption in a safe
and secure way. Some major techniques that are been followed to preserve the various food
items from getting perished or spoiled are as follows:
 Canning: This method is used to store the processed or prepared food items. The food
can is thoroughly heated at a significant temperature to kill the microorganisms in food
and then it is cooled to prevent the entry of any microorganisms.
 Freezing: This process is used to store and prevent the spoilage of food items with low
shelf life like milk, juice etc. the storage of food product on low temperature will kill all
the microbes in it.
 Drying: This process involves the loss of the water content from the food items like
pasta, fruits etc to prevent their spoilage.
 Addition of preservatives: Various preservatives like vinegar is used to be taken into
effective consideration that will help in improving the preservation of the food items and
improve their shelf life in a better way.
2.3 Explain the effectiveness of food preservation methods
The preservation methods that are been discussed above will help in the better handling
of the safeguarding the various food items that are been taken into the consumption by human
beings. This will not only improve its productivity but also improves its effectiveness and will
make it consumable in a better way. The rise in the preservation ability will lead to make the
provided food item more suitable and safe for the human usage and will help in reduction of the
different food borne diseases or infection (Techer and et.al., 2014).
3.1 Discuss the key steps in a temperature control system.
Various steps are been taken into appropriate consideration that will help in the better
management of the different operations to preserve the food in a very effective way. This will

help in the better preservation of food items and avoid their wastage. Some major measures that
are been taken in this process are:
 Delivery: The timely delivery of the food item and its consumption, keeping the
temperature intact will help in the better consumption of the food items.
 Storage: The storage of the edibles should be handled on the proper temperature to keep
their quality and taste sustain while consumption.
 Defrosting: it is the process to bring the food item back on the normal temperature to get
them ready for the better consumption and maintain their quality.
 Cooking: Cooking the food on the right temperature will help in maintaining its quality
and kill harmful microorganisms.
 Cooling: Certain food items are been cooled on the significant temperature to maintain
their quality and provide safe and consumable food product.
3.2 Summaries methods for the safe storage of food.
The methods of the safe storage that are been taken into the consideration by a person to
safeguard the food item will help in the better management of the operations will help in
maintaining the food quality and taste (Portier and et.al., 2016). The methods like adding of
preservatives, cold storage, heating and canning will help in keeping the taste and quality of the
food products intact, fresh and good for human consumption. This will help in keeping the
quality of food items for a longer period of time and will increase their shelf life. Besides this, it
helps in keeping away the spread of microorganisms in food and improves it and makes them
better for human consumption.
3.3 Evaluate the importance of personal hygiene in the control of food contamination.
The personal hygiene plays a very crucial and important role in the execution of the
various operations that help in maintaining the quality of food products. These also help in
maintaining the quality and the consuming ability of the food or beverage item. Other than this,
the healthy hygiene practices like washing hands before eating food, washing utensils and
vegetables before cooking and always using the fresh and clean food product or item. This will
help in better handling of the different operations that help in marinating the quality standards of
food items. Besides this, maintaining of person hygiene practices will help in reduces the
chances of food borne diseases.
3.4 Evaluate cleaning and disinfection as a process supporting safe food production.
The cleaning of the food items, body and utensils and disinfecting them will help in
reducing the food borne diseases and will support the safe food production process. This will
help in the better consumption and utilization of food products and will avoid their wastage that
can affect the overall eating practice and the food items. The process of disinfection will help in
killing the microorganisms and make it safe for eating (Qianqian and Harasawa, 2016).

3.5 Assess the problems associated with pest control in food premises.
The controlling of pests like termites, ticks, lice, rats etc. is very necessary to avoid the
consumption of spoiled food item and its wastage. The major problem faces in the pest control is
that the medications or measures that are been followed are required to be taken into effective
way to meet the health needs and demands of the user or consumer, without affecting it in an
adverse way. Other than this, the harmful chemicals that are bee used for pest control may get
mixed with the food item and can lay a negative impact on the health of a person (Ronholm and
et.al., 2016).
3.6 Justify the need for hygienic design and construction of food premises.
The hygienic design and construction of food premises will help in maintaining the needs
and demands of customers and also safe guarding the food items so that they don’t lay a negative
impact on human beings. The food premises will help in better production and storage of food
products, ensuring its better utilization and avoiding the wastage. Other than this, it will help in
maintain of the various health food safety standards that are been set under the legislation. It
involves the measures taken by FSMA and FDA.
3.7 Justify the importance of training as a quality assurance mechanism.
The quality mechanism will help in better assurance and maintaining of the good quality
food and product. This will also help in meeting the needs and demands of the organizations. The
training will help in better management that will be taken for the effective handling of the
various measures of safeguarding the food items and edibles. Besides this, it will help in better
handling of any food borne disease.
4.1 Produce a food hazard risk assessment.
The consumption of the harmful or infected food will lay a very negative impact on the
various operations of the edible producing firm. This will help in the better management of
different operations that will help in better handling of the any risk or hazardous condition that is
been caused by consumption of harmful food product. Effective medications and other
preventive measures are needed to be taken into consideration. As food is the basic necessity, it
is required to be managed and handled with care and effectiveness to maintain the well being of
the people and maintain the quality of food.
4.2 Complete a food safety control system.
The food safety control system is very necessary as it helps in the better handling of
different operations which help in maintaining the food safety and controlling of the various
foods borne diseases. Besides this, it will help in improving the quality standard of the food item
consumed by people. The HACCP will help in the better rise in the compatibility and
maintaining of the operations that will help in the better management of the operations that will
help in suitable rise in functions that will support a good maintaining of the operations. It will
help in better rise in food safety and meeting of the targeted actions that are been taken in
consideration by the firm.

4.3 Devise a food safety guide for legislation compliance.
The food authority will involve the better utilization of the different legal measures such
as Food hygiene Regulation 2006, Food Safety Act 1990, Food Law Regulation help in better
management of the food safety and quality standards and safeguard the food products and
services from risks like Food Borne diseases (Zinoviadou and et.al., 2015). This legal operations
and guidelines will help in the proper management of the operations that will cause the functions
that will help in maintaining the safety standards regarded the food and thus will help in suitable
management of food standards and quality that will help in maintaining of wellness and safety of
people.
CONCLUSION
Thus, it can be concluded that the food safety measures are very necessary for the various
operations to maintain the safety of the consumer against the harmful spoiled or contaminated
food. This will involve the different measure to increase the safety of food consumption,
different food storage and preservation mediums and methods along with various legal aspects
that are been taken on consideration.

REFERENCES
Books and journal
Lu, Y. and et.al., 2015. Impacts of soil and water pollution on food safety and health risks in
China. Environment international. 77. pp.5-15.
Aung, M.M. and Chang, Y.S., 2014. Traceability in a food supply chain: Safety and quality
perspectives. Food control. 39. pp.172-184.
Cappuccino, J.G. and Welsh, C.T., 2017. Microbiology: a laboratory manual. Pearson
education.
Veselovsky, M.Y. and et.al., 2015. Role of Wholesale Market in Ensuring Russian Food Safety
under Conditions of Innovative Economy. Journal of applied economic sciences. 10(3).
p.417.
Techer, C. and et.al. 2014. Global overview of the risk linked to the Bacillus cereus group in the
egg product industry: identification of food safety and food spoilage markers. Journal of
applied microbiology. 116(5). pp.1344-1358.
Portier, C.J and et.al., 2016. Differences in the carcinogenic evaluation of glyphosate between
the International Agency for Research on Cancer (IARC) and the European Food Safety
Authority (EFSA). J Epidemiol Community Health, pp.jech-2015.
Qianqian, G. and Harasawa, H., 2016. Fruit Deep Processing Product Quality and Food Safety
Risk Detection Scheme Based on HACCP System,[in.]. Journal Applied Science and
Engineering Innovation. 3(1). pp.13-17.
Ronholm, J. and et.al., 2016. Navigating microbiological food safety in the era of whole-genome
sequencing. Clinical microbiology reviews. 29(4). pp.837-857.
Zinoviadou, K.G and et.al., 2015. Fruit juice sonication: Implications on food safety and
physicochemical and nutritional properties. Food research international. 77. pp.743-752.