Unit 31 Food Safety Management Assignment Brief

Introduction

This report has been prepared for research into importance of Effectiveness of Prevention systems, control and food management systems. The report includes methods of food storage system with emphasis on temperature control system. Further the importance of Personal Hygiene, Cleaning, Disinfection and Pest Control. The need for the hygiene design for the premises and the hygiene training has also been discussed. Lastly a guidance document for the food hazard risk assessment, food safety control system and applicable legislation has been discussed.
The discussion on the food storage system shows that the storage of food products is important to ensure that the air and moisture content as these enhance the growth and reproduction of the microorganisms. Microorganisms are the major cause of food contamination.
Lastly the discussion on food hazard risk assessment highlights that the guidelines documents are being developed by WHO for four components of risk assessment. These four components are hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines have been discussed below. However on the high level the risk assessment process should include quantitative information to the greatest extent possible in order to estimate the risk. Another important principle is that risk assessment should be a structural approach.
Thus the complete discussion provides a key assessment of effectiveness of Prevention systems, control and food management systems. Overall understanding has been developed what consideration have to be there while developing the prevention system and the food management system.

Task A

1.1 Explain various sources of food contamination;
1.2 Describe the Prevention of Food Contamination from different sources and ways to control to prevent food contamination; and
1.3 Explain the food preservation process and various food preservation methods.

Task B

2.1 What is food management storage system and temperature control system;
2.2 Explain the personal hygiene, cleaning, disinfection and pest control in food safety perspective;
2.3 Explain the premises design and hygiene training; and
2.4 Describe food hazard risk assessment, Hazard Identification, Risk Characterization