Unit 31 Food Safety Management Assignment Copy


As people’s understanding of health issues and their implications has grown, food safety is currently thought to be one of their top worries. People are more likely to take food product hygiene and safety into account. The information and facts regarding the food and safety issues are the major emphasis of the current Unit 31 Food Safety Management Assignment Copy. It would involve assessing various food contamination sources and locating the controls that are available to stop food contamination. The report would also go through food preservation techniques and assess their efficacy. The study would highlight the temperature control system and assess safe food storage practises in greater detail. Along with the requirement for the design of hygienic premises and the requirement for hygienic training, it would also assess the significance of cleaning, personal hygiene, and pest control in the food management. Additionally, the report would serve as a manual for a seafood restaurant, focusing on the food safety guide, food safety management system, and food hazard risk assessment.

Task 1

A) A review of the controls available to prevent food contamination

Food contamination is generally understood to refer to a situation in which the food has rotted or been infected by bacteria, parasites, or any other contaminated things that could be harmful to anyone if consumed. Food contamination is thought to be one of the most important factors that could cause serious food-borne illnesses, infections, or other serious health problems. It is crucial to have a thorough understanding of the issues in order to stop such tragic occurrences (Piras.et.al, 2016). It has been shown that in order to prevent any serious health and safety issues, it is crucial to have a sufficient understanding of the controls that are available to prevent food contamination. Additionally, it has been established that handling and storing food properly helps prevent food contamination. Different varieties of bacteria produce dangerous or toxic components, which can lead to infectious food and a concern to the public health.

B). Analysis of the different sources of food contamination

There are a huge variety of potential sources that could contaminate food and seriously impair people’s health. These food contamination sources are the main contributor to the serious health problems that plague people today. It has been observed that as time has gone on, incidents of food poisoning have increased as a result of these sources and improper human food handling. In addition, there are three main causes that contribute to food contamination and illness. These are the sources: 

Microbiological contamination: The phrase “microbiological” combines the terms “micro” (tiny) and “biological” (life things). This kind of contamination has raised serious concerns regarding the tiny living entities that have appeared in various food products for a variety of causes. This contamination happens when microorganisms grow up in food and ruin the entire package. As bacteria are the main sources of food infectivity and cause serious health problems, food is contaminated when microorganisms develop in it (Carrasco.et.al, 2012). Chemical contamination: Chemicals are utilised widely everywhere, including in kitchens and other large-scale settings. It is commonly observed that people in the fields use pesticides and insecticides to keep insects out of their farms. Additionally, people use cleaning products and other alternatives that seriously risk contaminating food. Incorrect usage or improper handling of chemicals, such as pesticides, insect repellents, cleansers, etc. in the kitchen or next to food, may cause food contamination (Fu and Li, 2014).

Physical contamination: Negligence in different activities, such as food storage, personal cleanliness, inappropriate food handling, etc., has been the main cause of physiological principles contamination. The main cause of food contamination is unsanitary or hazardous physical contact. As getting in physical touch in any way would lead to contamination, it has been discovered that it is extremely important to ensure correct handling, covering, and storage of the products. For instance, if the food is left uncovered, any element, such as a screw or a pin, could fall into the food and pose a serious risk to the consumers (McAllister and Topp, 2012). 

C) Food preservation method and an evaluation of their effectiveness

Food was long-term preserved throughout the ancient eras in order to be used during a time of scarcity. Similarly, humans still preserve food today, but they do so using new, more advanced techniques. People established numerous sorts of preservation techniques in the past, which were later adapted and applied in culinary operations today (Jain, 2012). The following are the ways of food preservation that people employ most frequently:

Home canning: The main purpose of home canning is to maintain the flavours of fresh foods. It has been discovered that in order to preserve food using the canning method, proper storage and preservation practises must be followed. If done correctly, this procedure is said to be both safe and straightforward. This technique has primarily been employed to preserve foods high in acid, such as pickles.

Food drying: Food drying is essentially a historic method used to preserve seasonal vegetables and use them when they weren’t available (Caswell, 2012). Dehydrated food does not seem to attract the bacteria that like moisture and spread more swiftly.

Task 2

A) Various methods for the safe storage of food, with the temperature control system

Bacteria and diseases can spread readily from one person to another through food. Food safety is therefore necessary to prevent diseases and bacteria from spreading that could result from eating unhealthful food. It is necessary to take the proper precautions to prevent food from becoming contaminated. By employing either traditional means of preservation like oil, salt, vinegar, sun drying, etc. or modern methods like boiling and freezing, pasteurisation, chemical treatment, etc., food can be protected from contamination or poisoning (Jay, 2012).

Keeping surplus food, such as fruits, vegetables, and other edibles, out of the refrigerator by freezing it. The freshness of the fruits and vegetables is maintained at low temperatures.

Food Drying: One of the earliest and easiest ways to store food securely is to dehydrate it. Drying aids in keeping bacteria and germs away from food. The typical methods include oven drying, air drying, and sun drying (Lelieveld.et.al, 2014).

Canning: One method for keeping bacteria and germs out of food is canning. In this, a container that is airtight is used to seal the meal. It aids in preventing the harmful bacteria, enzymes, and oxygen from contaminating the meal.

B) Importance of personal hygiene, cleaning, disinfection and pest control

Food handlers are accountable for preventing contamination of the food, their health, and their personal cleanliness. A crucial safeguard against food contamination is good personal hygiene. It includes wearing protective gear, keeping oneself clean, and maintaining good health. When preparing food, care must be taken to prevent contamination of the food or the region where it will come into touch with the body or anything on the body, such as jewellery, hair, bandages, etc (Collins, 2015).

Hand washing: When entering the food handling area, food handlers should wash their hands thoroughly. They should also do so after using the restroom, eating, using cleaning supplies, or handling raw food.

Clothing: Clothing worn in a space where food is handled should be spotless.

Accessories: Since they may contain bacteria and pathogens, accessories like jewellery or bandages should be avoided while entering the food handling area.


With the use of the aforementioned Unit 31 Food Safety Management Assignment Copy, it was determined that food contamination was one of the most important factors that could cause serious food-borne illnesses, diseases, or other serious health problems. It has been discovered that having a thorough understanding of the issues is crucial for averting such tragic events. The report has uncovered a vast array of potential sources that could contaminate food and seriously impair people’s health. Even yet, it has been established that maintaining personal cleanliness is a crucial safeguard against food contamination. It largely entails wearing protective gear, maintaining personal hygiene, and maintaining good health. Additionally, it has been discovered that seafood restaurants are typically more prone to hygienic problems and foodborne microbial dangers. Therefore, it is crucial to create precise food safety regulations that must be adhered to.


Books and journals:

2012: Essential oils combined and their antibacterial characteristics, Bassolé, I.H.N. and Juliani, HR. 3989–4006 in Molecules, 17(4).

Salmonella cross-contamination and re-contamination in foods: a review, Carrasco, E., Morales-Rueda, A., and Garca-Gimeno, R.M., 2012. 545–556 in Food Research International, 45(2).

2012: Economics of food safety, Caswell, J.A. Science & Business Springer.

B. Collins, 2015. Food safety, poverty, building types, and the prevalence of gastrointestinal diseases in the UK. pp. 160–166 in Public Health Nutrition, 18(01).


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