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Different Control Methods and Functions for Food Safety Management

For the better quality and standard of food safety it is very necessary to follow proper control system. This report analyses about the different aspects of functions and operations of food safety management.<br>https://www.assignmentprime.com/management-assignment-help

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Different Control Methods and Functions for Food Safety Management

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  1. FOOD SAFETY MANAGEMENT Best Solution for College Assignment Help & Writing Service Problems in Australia

  2. Tabl eofCont ent s 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 Best Solution for College Assignment Help & Writing Service Problems in Australia

  3. 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 To Buy Complete Assignment Help Writing Services Kindly Contact Us :- Toll Free: +61 879 057 034 Email - help@assignmentprime.com Website - www.assignmentprime.com Best Solution for College Assignment Help & Writing Service Problems in Australia

  4. 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 Best Solution for College Assignment Help & Writing Service Problems in Australia

  5. 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 Best Solution for College Assignment Help & Writing Service Problems in Australia

  6. 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. Best Solution for College Assignment Help & Writing Service Problems in Australia

  7. 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 Best Solution for College Assignment Help & Writing Service Problems in Australia

  8. 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 Best Solution for College Assignment Help & Writing Service Problems in Australia

  9. 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 Best Solution for College Assignment Help & Writing Service Problems in Australia

  10. 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 Best Solution for College Assignment Help & Writing Service Problems in Australia

  11. 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 Best Solution for College Assignment Help & Writing Service Problems in Australia

  12. 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). Best Solution for College Assignment Help & Writing Service Problems in Australia

  13. 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). Best Solution for College Assignment Help & Writing Service Problems in Australia

  14. 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 To Buy Complete Assignment Help Writing Services Kindly Contact Us :- Toll Free: +61 879 057 034 Email - help@assignmentprime.com Website - www.assignmentprime.com Best Solution for College Assignment Help & Writing Service Problems in Australia

  15. 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. Best Solution for College Assignment Help & Writing Service Problems in Australia

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