Different control methods and functions for food safety management

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FOOD SAFETY
MANAGEMENT

TableofContents
INTRODUCTION........................................................................................................................................3
TASK 1.........................................................................................................................................................3
PART 1.........................................................................................................................................................3
1.1 Control that are required to prevent physical and chemical contamination of
food......................................................................................................................................................... 3
1.2 Comparison of characteristics of food poisoning and food borne infection .... 4
1.3 How food borne infection can control illness...................................................................4
2.1 Categories of food spoilage agents that affect to food...............................................4
2.2 Methods of food preservation............................................................................................... 5
2.3 Effectiveness of food prevention methods.......................................................................6
TASK 3.........................................................................................................................................................6
3.1 Steps to control temperature system................................................................................ 6
3.2 Methods that are safe to storage food...............................................................................7
3.3 Importance of personnel hygiene to control food contamination........................... 7
3.4 Cleaning and disinfection process.......................................................................................8
3.5 problems associated with pest control in food premises........................................... 9
3.6 Justify the need for hygiene design and construction of food premises...............9
3.7 Importance of training which assure quality ...............................................................10
PART 2...................................................................................................................................................... 10
TASK 4...................................................................................................................................................... 10
4.1 food hazard risk assessment .............................................................................................10
4.2 Food safety control system ................................................................................................11
4.3 Food safety guide for legislation compliance............................................................... 11
CONCLUSION..........................................................................................................................................11
REFERENCES.......................................................................................................................................... 13

INTRODUCTION
Management food safety is very important element that describes to
prevent goods from hazards. It assist to identify critical control point of every
food business through business can achieve their targets and goals (Al
Yousuf, Taylor and Taylor, 2015). In this aspect, the company focus on those
elements which assist to prevent hazards and make reduce for accept at
certain level. Present study is based on The Food Standard Agency which
want to launch their new magazine named on Eat & Stay Safe. For gaining
insight knowledge of the company present report covers control that are
requires to prevent physical and chemical condemnation from food.
Furthermore, it also includes methods through food can preserves at
workplace. In addition to this, it assess problems that are associated with
PEST control in food premises. At last, it describes two dishes that are
prevent to maintain health and safety management.
Sample Report on Food Safety Management
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TASK 1
PART 1
1.1 Control that are required to prevent physical and chemical contamination
of food
In order to perform functions for food products, it is requires to prevent
physical and chemical contamination of food. This is because, it will assist to
maintain food standard and protect business environment in effective
manner (Jacxsens, Van Boxstael and Uyttendaele, 2015). In this aspect, The
Food Standard Agency can easily gain their company reputation in different
part of world. There are various outcomes that protect the company to
manage functions and operations. Physical and chemical contamination can
hamper to heath of people so that it is essential to protect for protect food.
In now a days various business use chemical in their products for enhance
their sales and profitability so that they can make sustainability of positive
results at workplace (Taylor, Garat and Sarieddine, 2015). It can be cause of
cancer, typhoid and many other diseases. Therefore, the company want to
launch their new magazine so that they have to introduce regarding hazards
of chemical in food products.
1.2 Comparison of characteristics of food poisoning and food borne infection
Food poisoning is related to the illness which involves combination of
different intestinal which is symptom of nausea, vomiting and many other
disease. On the other hand, food borne infection occur in which food is
spoiling. It determines illness due to food which is eating in contaminated. It
also create serious illness at workplace due to some wrong material of food
products. Further, food poisoning is also occur in products such as beverages
and other drink material. However, food borne infection also occur due to

junk food (Jacxsens, Van Boxstael and Uyttendaele, 2015). Further, germs
also began through different diseases. As compare to this, food borne
infection is occur due to junk and cooked food which keep in refrigerator and
many other places for some time. In this aspect, The Standard Food Agency
need to ascertain regarding food borne and food poisoning in new magazine.
1.3 How food borne infection can control illness
There are various things at workplace through every business can protect
illness and control it in effective manner (Chang, Yoo and Kwak, 2015). It will
assist to protect people of The Standard Food Agency in following aspects:
Wash: In order to protect illness, The Standard Food Agency can promote
their magazines through giving idea to wash hands before and after eating.
Wash properly can easily protect illness which grow in body with food items.
Separate: The chosen firm can also advertise to keep separate some food
such as meat and vegetables (Jenson, Vanderlinde and Sumner, 2014). In
this aspect, fresh food can be grown at workplace which determine to protect
people from illness.
Chill: In this way, The Standard Food Agency need to protect their food
through keep it in refrigerator so that chillness can be maintain. It also assist
to develop profitability and positive outcomes (Al Yousuf, Taylor and Taylor,
2015).
Task 2
2.1 Categories of food spoilage agents that affect to food
There are various categories in which different factors can affect to the food
business. Common agents are included temperature, light, moisture and
growth. Certain oxidizing enzymes are occur naturally that take place due to
several causes such as degradation and many other things (Chang, Yoo and
Kwak, 2015). Food which are exploited to change in smell and appears and

taste. Excessive heat increases rate of natural enzymes reaction which occur
at workplace of The Standard Food Agency. High heat can cause of break of
protein and many other things. Excessive cold is also create spoilages
through breaking of emulsion which can lead to microbial contamination
(Jacxsens, Van Boxstael and Uyttendaele, 2015).
Bacteria, yields and molds can also cause of spoil that break fats from the
products of the company through they can easily ascertain positive results
and outcomes. It will assist to deliver effective results and performances
through assessing impact on each food item. Fats, pigments and vitamins
can degraded when food is in injury. Further, moisture contains to
encouraging microorganism growth and allowing chemical reaction between
different components (Fernando, Ng and Walters, 2015).
2.2 Methods of food preservation
There are different methods which assist to preservation of food in The
Standard Food Agency. They are as follows:
Bio preservation: In order to make effective results, there are various
methods in which bio preservation is very effective. In this aspect, the firm
take responsibility to determine profitability and outcomes which assist to
make decisions (Ovca, Jevšnik and Raspor, 2017). It assist to maintain quality
and color that require for gain knowledge.
Drying: With the help of drying the cited firm can determine objectives to
protect their food in term drying. It reduce weight of products so that quality
can be maintain at workplace through different activities and results. It will
assist to make plan and operations according to business need (Hou, Grazia
and Malorgio, 2015).
Curing: Curing is also prevent food to keep them safe and fresh. It will assist
to develops person standard and their life from particular product and
services.

Freezing: Freezing keep cool and safe to food when they are cooked so that
it will assist to make profitability and earn more money to promote magazine
of the company (Jenson, Vanderlinde and Sumner, 2014).
2.3 Effectiveness of food prevention methods
Food prevention is very important in today’s time so that it is essential to
prevent from any spoiling. It assist to make effective quality of food products
so that people can use it again. In respect to this, The Standard Food Agency
requires to give proper training to their employee. In addition to this, they
can make article on particular topic on their new magazine so that
effectiveness can be made easily. It will assist to make products and services
are better which make profitability and positive results at workplace (Taylor,
Garat and Sarieddine, 2015).
Further, food can be handle through maintain standard and quality
management which make effective results and operations. With the help of
prevention methods, every enterprise can easily develops marketing
environment that assist to launch new product and promote to magazine of
The Standard Food Agency. In addition to this, the company can also make
standard through keep them fresh so it will assist to make qualitative
products and services in different areas of the nation. It make good
reputation of particular products so that company can achieve high market
share price (Al Yousuf, Taylor and Taylor, 2015).
TASK 3
3.1 Steps to control temperature system
To keep safe food, it is essential to control temperature system. It will assist
to make effective results in Steps to control temperature system. In this
situation every object require heated to make effective results. In this aspect,
target temperature can be made which create effective results. There are
two fundamental concepts in which temperature system can be control. In

this way, open and closed loop control at workplace (Chang, Yoo and Kwak,
2015). Following steps can be made to control temperature system:
Introduction to temperature controller:
Common control application
Common use of industry
3.2 Methods that are safe to storage food
Following are such methods through The Standard Food Agency can easily
give article to safe and storage food (Jacxsens, Van Boxstael and
Uyttendaele, 2015). They are as follows:
Freezing food:
With the help of freezing method, every company can keep safe and
effective products and there standard. It will make fresh to food so that
objects are safe. This will assist to make effective operations and outcomes
in food products and services.
Drying food: Some foods can keep safe through trying them through sun
light and many other activities (Hou, Grazia and Malorgio, 2015). In this
aspect, germs can be remove from particular food products and services
(Meyer, Wilson and Webb, 2017). It is very simplest method for The Standard
Food Agency to keep it ahead from bacteria.
Canning: In this process, food are sealed with effective container to make it
safe and protect from germs. It can be done in two ways such as pressure
caning and water bath canning. There are various types of foods can be
preserve in this aspect (Al Yousuf, Taylor and Taylor, 2015). Thus, the chosen
firm can gain competitive advantages.
Pickling: Pickling is very old process in which food can be store through using
vinegar and salt brine. In this aspect, innovations can be made to preserve

food products (Chang, Yoo and Kwak, 2015). Thus, The Standard Food
Agency can easily promote their products ad services in different areas of
the world.
3.3 Importance of personnel hygiene to control food contamination
It is very important to every food business to maintain personnel
hygiene which can be began at home. With the help of essential elements,
good hygiene such as clean body, clean hair and many other things can be
keep safe (Jacxsens, Van Boxstael and Uyttendaele, 2015). It will assist to
make sure all products are qualitative in nature. In the following manner
personnel hygiene are very important elements are as follows:
Employee of The Standard Food are required to wear proper dress up so that
they6 can attract potential customer. In this way, food need to be kept
effectively so that policy of the company can also be ascertained (Ovca,
Jevšnik and Raspor, 2017). It is also essential to supervise each activity of
work so that health department can be notified to reduce illness such as
Salmonella typhoid and Shillelagh species.
In addition to this, the cited firm need to maintain their performance
standard which can be taken from different activities such as microbiological
and physical contamination and many other things (Fernando, Ng and
Walters, 2015). Clean uniform, aprons and other outer garments are required
to minimize contamination.
At the time of working, clothing should be kept reasonable that clean and
good repair (Yiannas, 2015). In this aspect, smocks must be removal from
lab coast and apron must take when leaving the working area in The
Standard Food.
3.4 Cleaning and disinfection process
Cleaning and disinfection are critical part which require to safe bio security
programs. Goals are not completely sterilize within the business environment

which decrease pathogen load significantly (Hou, Grazia and Malorgio, 2015).
It can also point to reduce disease transmission which occur in important
steps. They are as follows:
Cleaning: In this step, first step is to remove all organic material which are
best to achieve broom. In this aspect, solid elements must be remove that
are possible with the help of water.
Washing: This step is more consume in the entire process. In this aspect,
washing to material is taken that is important element. It removes
microorganism almost 99.99% from the environment (Jenson, Vanderlinde
and Sumner, 2014).
Disinfecting: It is very critical step that require cleaning process with the help
of minimal organic matter. Thus, The Standard Food need to concentrate on
objects which are no disinfectant.
Drying time: It is the most effective challenge which requires to cleaning and
disinfection programs that allow to time for drying. Purpose of this downtime
is to keep all moisture that evaporate from building at surface (Meyer, Wilson
and Webb, 2017).
3.5 problems associated with pest control in food premises
Pest control is area for safety food products through getting overlooked until
a problem is discovered. It affects to various activities of The Standard Food
agency. It can be direct impact on the food business through analysis
bacteria which significant damage to food products. It also attracts location
in which the company offer their food products. Thus, protection is requires
which is simply removes presence of environment completely. It also attracts
to establishment of measures that are requires for every business (King,
2013).
In addition to this, pest control activities are included inspection, proofing
and infestation. It makes positioning of products and services that are

requires promote business activity of The Standard Food agency. Therefore,
the company need to make focus on food safety system which assist to get
better results and performances (Yao, 2015).
3.6 Justify the need for hygiene design and construction of food premises
Food business require to promote activities which needed to cover
operations within a month or 4 weeks. It can be done in following steps:
Design of food premises: In order to design hygiene first element requires
allow staff to clean and disinfect premises. In this aspect, they have to
protect against the build up to dirt, toxic material which can prevent
condensation.
Structural surface: In this, the company need to allow walls, floors and
window in which safety can be measure. There are various differences can
be taken which prepare food products that can be made easily. There are
various differences in types of material which used through getting
information (Al Yousuf, Taylor and Taylor, 2015).
Drainage: Drainage facility also requires at The Standard Food agency to
keep waste material such as toilets, sinks and dishwashers, etc.
Food preservation surface: Food preservation must be keep safe and clean
that are necessary to produce food products. It includes stainless steel and
ceramics of food grade plastics (Wallace, 2016).
Ventilation: Ventilation must be keep at food business to remove harmful air
and cooking smell. It will safe to customer and employee of the company in
term of extractor and many other things.
Lighting: Enough lighting is requires at The Standard Food agency which
allow keeping cleaning and ensure staff safety. Glass light protect to people
who are working in food business (Chang, Yoo and Kwak, 2015).
Equipment: All equipment which are used in the chosen organization are
requires utensil that safe to the environment which can be relate to catering

operations. It should be prevent risk from workplace and public health which
is needed for business environment.
Other facilities: There are other facilities are also requires such as food
storage and display, hand washing and many other facilities. It will assist to
prepare cook food and supplied cold running water (Zhou and Jin, 2013).
3.7 Importance of training which assure quality
To maintain food products quality, The Standard Food agency requires
performing functions through giving proper training to employee. Each
employee need to perform functions and operations according to customer
require. This is because, only employee are serve products and services to
different types of customer so that each customer need to be satisfied at
workplace who perform functions and operations in effective manner. When
all people are work together, they can easily serve qualitative products and
services to customers (Charlebois and Hielm, 2014).
PART 2
TASK 4
4.1 food hazard risk assessment
In The Standard Food agency, risk assessor play very important role to
determines information to make decisions. Risk analysis is the factor that
requires performing functions and operations in effective manner. In this
aspect, risk analysis framework is frame by them to make decisions that are
relevant to perform functions which are related to qualitative process of
company. In this aspect QPRAM can be used that predict and characteristic
to analysis risk from consumption and create impact on the business
performances. This model can be emphasize to deliver effective
performances at workplace of the cited firm (Saqaeeyan and Rismantab,
2015).

4.2 Food safety control system
In respect to considers food safety system, following steps can be
ascertain at The Standard Food agency:
Objectives: In order to make objectives, principles objectives are set that
reducing risk from food borne illness. It also protecting consumers from
various adulterated food and contribute part for economic development
programs (Jacxsens, Van Boxstael and Uyttendaele, 2015).
Scope: Food control system also need to cover all food produced that are
proceeded within the nation that also includes imported food.
Building blocks: Building blocks are complied through different elements
such as food law and regulations, control management and inspection
services. In this aspect all rules need to be followed by The Standard Food
agency for development of their products (Beske, Land and Seuring, 2014).
4.3 Food safety guide for legislation compliance
There are different types of laws are undertaken which make for
developing food products within the business. They are as follows:
Regulations our future: In order to grow business operations, this regulation
is made on the basis of trust for particular products and services.
European legislation: This section includes hygiene which was consolidated
and simplifies detail information regarding food products (Alberts and
Stevenson, 2017).
General food law: Food business are requires general requirement which
assist to make products and services in effective manner. Thus, rules and
regulation are to be followed for development of the nation.
Regulatory approach: This approach is made for the cited firm for ensure
benefits of particular products and services (Fernando, Ng and Walters,
2015).

CONCLUSION
From the above report it has been analysis that there are different
types of control system are required to perform effective functions and
operations. In this aspect, various types of characteristic are requires
perform functions and operations. Furthermore, it also analysis different
methods of food system for preservation quality and standard. Moreover, it
also determines importance of personal hygiene to control food
contamination. In addition to this, it designs about hygiene that requires
perform effective functioning program of The Standard Food agency.
Sample Report on Food Safety Management
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Services Kindly Contact Us :-
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REFERENCES
Books and Journals
● Al Yousuf, M., Taylor, E. and Taylor, J., 2015. Developing a government
strategy to meet international standards of food safety across the
hospitality industry. Worldwide Hospitality and Tourism Themes. 7(1).
pp.4-16.
● Alberts, C. M. and Stevenson, C. D., 2017. Development of a
Reality‐Based Multimedia Case Study Teaching Method and its Effect on
Students’ Planned Food Safety Behaviors. Journal of Food Science
Education. 16(1). pp.10-18.
● Beske, P., Land, A. and Seuring, S., 2014. Sustainable supply chain
management practices and dynamic capabilities in the food industry: A
critical analysis of the literature. International Journal of Production
Economics. 152. pp.131-143.
● Chang, H., Yoo, H. and Kwak, T., 2015. Development of the evaluation
tool for the food safety and nutrition management education projects
targeting the middle class elderly: Application of the balanced score card
and the structure-process-outcome concept. Journal of Nutrition and
Health. 48(6). pp.542-557.
● Charlebois, S. and Hielm, S., 2014. Empowering the regulators in the
development of national performance measurements in food safety.
British Food Journal. 116(2). pp.317-336.
● Fernando, Y., Ng, H.H. and Walters, T., 2015. Regulatory incentives as
a moderator of determinants for the adoption of Malaysian food safety
system. British Food Journal. 117(4). pp.1336-1353.
● Hou, M.A., Grazia, C. and Malorgio, G., 2015. Food safety standards
and international supply chain organization: A case study of the Moroccan
fruit and vegetable exports. Food Control. 55. pp.190-199.

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