Unit 31 Assignment on Food Safety Management

To ensure that the food they offer is safe and won’t make customers sick, food businesses must abide by a number of rules. The organization that is required to follow specific safety procedures that prevent the food from spoiling is given an assignment on food safety management. Consuming rotten food frequently results in the consumer experiencing food poisoning, diarrhoea, vomiting, and stomach pain. It can also result in headache, fever, and joint pain. Food poisoning-causing germs are frequently present in high concentrations in the food, which could make a consumer ill. By maintaining food at a very cold or very high temperature, one can prevent the production of toxins in the meal. To prevent food poisoning, the food industry is mandated to regulate food temperature. Because the germs don’t grow on some foods, they don’t need to be stored at a cold or high temperature. Some types of food cannot be effectively kept hot or cold. Preventing food from becoming contaminated is the greatest technique to eradicate bacteria from this kind of food. Before they are duplicated or cooked, some foods are dangerous. To stop bacteria from contaminating the food, the food must be kept either extremely cold or extremely hot. Selling rotting food that could harm a customer’s health is against the law.

Task 1

1.1 A review of the controls available to prevent food contamination.

Food contamination occurs when there are hazardous microorganisms present that can make the food spoilt and give a person a disease or food poisoning. Unhealthy food that has been contaminated with bacteria can make a person ill. There are some controls available to prevent food contamination, including:

Hand washing: Food should not be handled without first washing your hands to prevent the introduction of bacteria from infected human bodies into the food. From the amount of feces on the hands to the food, germs are spread. The hygiene policy should be followed, as well as hand washing.

Cross contamination: The environment may be a source of food cross contamination. Raw foods, like meat, have the potential to infect the environment, the food, and the kitchen. The same cutting board from which the contaminated or uncooked food was sliced, as well as the same equipment used to prepare the contaminated food, can both introduce germs and cause contamination in the food. Cooked food can get contaminated if it comes into contact with raw food that has been contaminated or animal fat that has been added to raw food that contains bacteria. The cross-contamination of the food with dangerous pathogens from people, objects, or environments must be avoided (Islam. et.al, 2013).

Food preservation and cooking temperatures: An increase in the amount of pathogenic microorganisms in food might result in disease. Food can help to avoid becoming contaminated with bacteria and pathogens by being refrigerated or frozen. Food can be sterilized by being heated over a fire to destroy certain bacteria, viruses, parasites, and other microorganisms. The numerous germs are helped to die off by the high temperature, which also helps to keep food from becoming contaminated.

contamination of food by animal waste As a result of the cutting of the small contents of the flesh, meat and poultry become contaminated foods. By washing them in water tainted with sewage from people and animal waste, fresh food can become infected.

1.2 An analysis of the different sources of food contamination.

The various bacteria and viruses that might impact food are the origins from which it becomes contaminated. These contaminations can lead to dangerous illnesses and bacterial infections in people’s bodies. Following is a discussion of the various sources of bacteria and viruses that enter food by contact with air, contaminated water, or unsanitary surroundings:

Salmonella is comparable to campylobacter, which is also exceedingly hazardous. It comes from the milk, mushrooms, chicken, and seafood. Salmonella-like symptoms such as fever, vomiting, and diarrhoea are also caused by it. Cooking has the potential to destroy this.

The bacteria Staphylococcus is responsible for boils, boils with pus, and pimples. They expand rapidly and produce illnesses including nausea, vomiting, and diarrhea. It develops in warm or hot temperatures and is brought on by unclean cooking techniques. Instead of cooking, they can be eliminated simply storing food properly in the refrigerator and freezer (Van Bossuyt, et. al, 2016).

Perringens, commonly known as the café virus. It can be found in sewage, dirt, and the intestines of both humans and animals. These bacteria develop when the stem is kept at room temperature or for an extended period of time. Food items such casseroles, meat, turkey, and gravy were tainted. The food can be safeguarded from these microorganisms by employing the hygienic handling environment and refraining in keeping the food at room temperature.

Task 2

2.1 A summary of the methods for the safe storage of food, with an emphasis on temperature control system?

The corporation must take specific actions to prevent food spoiling, usually by keeping the food at a constant temperature or by adding preservatives to the food. The methods listed below can be used to guard against food contamination.

When they are sick, the staff shouldn’t utilize the kitchen equipment.

While packaging food for the organization, the employees must be well protected.

When they come into contact with the food item, the staff members must wash and dry their hands.

preserving food at a temperature that prevents the spread of microorganisms and food contamination.

2.2 An evaluation of the importance of personal hygiene, cleaning, disinfection and pest control.

Businesses involved in the manufacturing or distribution of food are expected to think about workplace pest control, cleaning, disinfection, and personal hygiene. Given that the product this company offers has a significant impact on the health of the consumer, this is typically done to protect the food from being contaminated by microorganisms. This prevents the food from becoming dangerous by shielding it from physical, chemical, and microbial dangers. This guideline is applicable to all businesses, regardless of how big or little they are. By adhering to these standards, the organization can stay away from situations that would otherwise result in financial loss (Carrió & Rosselló, 2014).


So it’s possible to draw the conclusion that a corporation involved in the food manufacturing industry must place the highest priority on food safety. The business must adhere to the necessary procedures to preserve the food’s quality and prevent spoilage. Due to the product’s direct impact on the consumer’s health, the government exhibits a high level of participation in such businesses. To prevent the growth of microorganisms in the food, all food producers should employ a variety of preservation techniques. It is possible to accomplish this by preserving safety at the facility where food is produced and processed. It is the producer’s job to ensure the food item they deliver to the customer is safe.


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Developments in the osmotic dehydration approach for the preservation of fruits and vegetables, Innovative Food Science and Emerging Technologies, vol. 34, pp. 29–43, Ahmed, I., Qazi, I.M., & Jamal, S. 2016.

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water, International Journal of Environmental Research and Public Health, vol. 12, no. 8, pp. 8658-8677, 2015, Banach, J.L., Sampers, I., Haute, v., S. & Fels, v.d., H.J.

Thermo-Food Preservation Techniques (Pasteurization, Sterilization, Canning, and Blanching) by S. Bhattacharya in John Wiley & Sons, Ltd., Chichester, UK, 2014, pp. 115–128.


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