Importance of Food Safety Management To Avoid Spread of Infection

FOOD & SAFETY
Aus Assignment Help offers online assignment writing services for Australian students at pocket- friendly rates.
Table of Contents
INTRODUCTION..........................................................................................................................3
TASK A FOOD CONTAMINATION SAFETY MANAGEMENT............................................3
1.1.............................................................................................................................................. 3
1.2.............................................................................................................................................. 5
1.3.............................................................................................................................................. 6
2.1.............................................................................................................................................. 6
2.2.............................................................................................................................................. 7
2.3.4
TASK B PREVENTION AND CONTROL SYSTEMS OF FOOD SAFETY MANAGEMENT

.........................................................................................................................................................9
3.1.............................................................................................................................................. 9
3.2............................................................................................................................................10
3.3............................................................................................................................................11
3.4............................................................................................................................................12
3.5............................................................................................................................................13
3.6............................................................................................................................................13
3.7............................................................................................................................................14
4.1............................................................................................................................................15
4.2............................................................................................................................................16
4.3............................................................................................................................................17
CONCLUSION............................................................................................................................18
REFERENCES............................................................................................................................ 19
INTRODUCTION
Food safety is known as an absence of any risk from which food can be
harmed. Food safety management is the art of managing food in such manner
that it is free from any contamination and becomes highly unlikely to have any
harmful effects. There are a number of agents like bacteria, fungi and yeasts
that are responsible for contamination of food. With this, it is important to
maintain proper food hygiene so as to keep it safe to utilize and consume
(Blanch, 2003). The present report is based on food and safety which will
consist of details of different sources of food contamination as well as the
various ways to prevent it. Further, the report will also lay emphasis on various
methods of storing and preserving food including temperature control,
personal hygiene and cleaning as well as disinfection.
TASK A FOOD CONTAMINATION SAFETY

MANAGEMENT
1.1
There are basically two types of contamination of food in which one is
physical and another is chemical. Physical contamination of food can be
explained as anything that can be easily visible but not a part of the food. On
the other hand, chemical contamination can be occurred through misuse of
handling in chemicals that involves pesticides, bleach and cleaning material. It
also includes reusing of those containers that have been used before for
chemicals. Along with that, chemical sprays used in area where food is
preserved can also create food contamination (Worsfold, 2001).
For the purpose of controlling physical contamination of food, various
common and simple measures can be taken. At the time of shopping, people
should separate raw meat, poultry and sea food from other grocery shopping
cart. They should keep this food stuff in plastic bags so that their juice would
not drip over on other products. At the time of refrigerating this food, it should
be preserved in those containers that will be air tight or can be sealed plastic
bags. It is because, most of the time their raw juices often contain harmful
bacteria that can make other food items contaminated (Bradley, 2014). In
addition, if eggs are there, they should be stored in their original carton and
refrigerate as soon as possible. At the time of preparing food, individuals must
wash their hands with soap and hot water before and after handling food. In
order to wipe up the kitchen, hot and soapy water should be used along with
clean clothes. This cleaning cloth material should be washed in hot cycle of the
washing machine so that its germs and bacteria would not make the food
contaminated (Knowles, 2001).
This is a sample on Aspects related to
Food and Safety
for complete Assignment writing services

Kindly, contact us at:
+61 879 057 034
help@ausassignmenthelp.com
On the other hand, to prevent food from chemical contamination,
cleaning chemical must be kept away from the food as it reduces the risk of
spills. Also, people should never store chemicals in food containers. Cleaning
and washing with chemicals should be near to the open food as it harms it by
making that contaminated which sometimes prove to be hazardous for the
lives of individuals. Also, instead of using fly spray to control insects, electronic
fly killer can be used as in case of fly sprays, droplets can fall on to the food.
Likewise, any strong smell also taints the food like of highly perfumed cleaning
products. This is the reason, it should not be used. Last but not the least, by
keeping utensils and equipments clean and preserving food away from any
type of chemical, food can be protected from this type of contamination
(Chemical contamination of food, 2014).
1.2
Generally food poisoning and food borne infection, both the terms are
used interchangeably. However, they are not similar and are having a
significant difference among them. Food borne infection is the illness that has
caused because of eating contaminated food with microorganisms and their
toxins. So it can also be termed as infection or intoxication. However, on the
other hand, food poisoning is a type of food borne illness or infection which is
caused by the ingestion or preformed toxins in most of the cases. Food
poisoning and food borne infection are the two categories of diseases that are
caused due to having contaminated food (Knight, Worosz and T odd, 2007).
Food poisoning occurs in case when individuals consume food that
contains toxins. On the other hand, main reason behind food borne infection is
of taking infectious pathogens in the food. Toxins due to which food poisoning
occurs generally produced by growing bacteria on food may because it was
not handled properly. Another reason behind this can also be use of chemicals
near food stuff which was open. Along with these, one more common reason of
cause can be there which is of eating fish, shellfish or other animals who may
have concentrated toxins in their flesh which they had taken from their
feeding habits and environment (What is the difference between food
infection and food poisoning?, 2014).
In most of the cases, symptoms of food poisoning are like instant loose
motions and sudden and uncontrollable vomiting which can also be termed as
diarrhea. However, food borne infection is caused due to consumption of
bacteria, parasites and viruses. When these infections occur in individuals,
they take a very long time in producing any symptoms in comparison to toxins.
In this, mainly all type of diseases is communicable and can easily be
transferred from one person to another. So it can be said that both the terms,
that is, food poisoning and food borne infection are not similar and having
difference to a large extent (CAUSE AND PREVENTION OF FOODBORNE
ILLNESS, 2014).
1.3
Contaminated food usually causes food borne illness or can also be
called as food poisoning. Various diseases that are caused due to
contaminated food stuff can be prevented if people wash their hands
thoroughly with soap and hot water and make them dry before handling food
especially in case of raw foods like meat, fish and eggs. By washing dish
clothes and tea towels regularly, chances of bacteria breading can be
restricted. Along with that, raw meat must be kept separately from the ready
to eat food material like salad, fruit and bread. In addition, by cooking food
thoroughly, chances of occurrence of food borne illness can be reduced to a
great extent (Sadler and G atenby, 2001).
2.1
Food gets spoiled and become unfit for human consumption because of
the reason of physical and chemical changes in the environment that influence
air, heat, light and moisture because of which microorganisms grow at a fast
pace. Major causes of food spoilage are mostly the agents that produce
changes in the food. These are bacteria, yeast, moulds and many more.
Bacteria are the most widespread microorganism that is found in food. They
are having various shapes and in moisture they divide into two in every 20
minutes. This is the reason, in a very short period of time; millions of them can
be developed in contaminated food. In comparison to yeast and moulds, they
are more dangerous as they do not have any smell, taste or bad look (Spoilage
of food, 2014).
There are some bacteria that do not cause any harm or illness. While
some like Salmonella cause major diseases like bacterial food poisoning. 2400
types of salmonella bacteria are there in which the most common are
salmonella enteriditis that causes gastroenritis and salmonella typhimurium
due to which typhoid fever occurs. They generally grew in human intestine and
harm the health to a great extent. On the other hand, yeast is the microscopic
fungi that are mainly found in air as well as soil and on the surface of
vegetables and fruits (Everis, 2001). They cause food spoilage in fruits, juices,
jam and syrups etc. because of the reason that they can survive without air
and presence of oxygen. Along with that, one more agent is there that is
moulds which is also a type of fungi that grows from cells which are called as
spores and present in air. Mostly they grew n suitable foods like meat, cheese
and bread etc if these are stored in damp conditions. These entire agents
make the food spoiled and contaminated and is harmful for the health (Fenn
and Muir).
2.2 & 2.3

Various methods are there through which food can be preserved and its
spoilage can be delayed. It involves the use of high and low temperatures
along with chemical and physical methods. These food preservation
techniques can be explained like:
Low temperatures: Low temperature proves to be very effective in
preserving food and protecting it from spoilage as in it, multiplication of
virus and bacteria is not done. They cannot get multiplied when
atmosphere is cool. When temperatures is above freezing, that is, from
1c to 4c, most of the pathogen stop multiplying while some are still
active. However, when temperature is below freezing, that is, less than
0c, multiplication of all type of pathogens become stop as moisture
becomes reduced (Jukes, 2000). At this temperature, bacteria become
destroyed; however, spores and toxins do not. Along with that, there are
many enzymes that remains extremely active even around in -2c while
some parasites can be destroyed in it.
Food and Safety

+61 879 057 034
High temperatures: Heat is also one of the significant way by which

spoilage of food can be reduced and pathogens can be destroyed. But it
can be critically analyzed that some bacteria, toxin and spores still
survive through heat also. In this method, there are four ways by which
food can be preserved. One of them is pasteurization where food is
heated at the low temperature and for a short period. Time as well as the
degree of temperature on which food is to be heated for making it safe
to eat depends on each type of food (Bradley, 2014). Another is
sterilization method, according to this, food is heated on the
temperature of more than 100c in which all type of organisms become
completely destroyed and provides prolong shelf life. But through it,
nutritional value, texture and flavor of the food material becomes low.
Chemical preservation method: In this technique to protect food from
spoilage, some additive is being used like salt, sugar, nitrates, sodium
benzoate, acidification and antibiotics etc. Salt is the most common
chemical that is used in food or water to eliminate the moisture for the
micro organism. Its effectiveness totally depends on the salt
concentration, temperature and contamination levels along with protein
content. Likewise, sugar is also one of the chemical with use of which
organism like osmoduric survive but becomes unable to grow in high
concentration of it (Worsfold, 2001). Nitrates are generally used to
preserve non vegetarian items such as fish and meat. It helps in
stopping the production of botulinum toxin in pasteurized products.
Physical preservation method: In this method, the atmosphere is
controlled so as to protect food from spoilage. In this, generally modified
atmosphere packaging is being done level of oxygen can be increased
and amount of other gases can be increased like nitrogen and carbon
dioxide. It is because these gases prove to be very helpful in slowing
down the spoilage agents like bacteria, yeast and mould etc. Vacuum
packing is also involved in it where packaging of food items like salad is
done in a manner that food will be surrounded with air. Generally the
packets are airtight so that it can be prevented in against with the
development of rancidity and growth of strict aerobes (Knowles, 2001).
TASK B PREVENTION AND CONTROL SYSTEMS OF

FOOD SAFETY MANAGEMENT
3.1
Storage of food accurately is an important aspect and should be
practiced by everyone. There are various methods of storing food which
include freezing, drying, canning, picking and salting. Of these, drying is the
most traditional and simplest method as it keeps all germs and bacteria away
from the food, causes dehydration and reduces content of water. Various
methods of drying are sun, air, oven drying as well as smoking. These various
types are used for storing different variety of food like grains and beans, herbs
like sage and rosemary as well as seafood and meat (Sprenger, 2004).
Another method of storing food is canning in which food is kept in air tight
containers so as to reduce the content of unwanted enzymes and bacteria that
can destroy food. Pickling is also an old method used for storing food with
help of salt brine or vinegar. This helps in keeping vegetables and fruit stock
up in jars. Salting is also a method for storing of meat and fish as when they
are salted, water concentration is reduced and micro organisms are killed (5+
methods of preserving and storing food safely, 2013).
3.2
One of the most useful methods of storing food is temperature control
system. By applying the proper method of controlling temperature in which
eatables are kept, these can be stored in proper manner. Most of the foods are
kept in low or freezing environment so that these can be stocked for a long
period of time. Some foods like cooked, use by date, ready to eat such as
cooked meats and desserts need to be kept in fridge for proper storage.
Bacteria can be prevented from growing if temperature of fridge is kept at 5C
or below. Cold foods are hold at 41 degrees Fahrenheit or less than that and if
temperature is found exceeded then such eatables are discarded (Leach,
2003). While preparing food, it is to be kept out of fridge for the shortest
possible time period. Left - over eatables are cooled down as soon as possible
within 90 minutes and then stored in fridge and it can be eaten within 2 days.
Apart from this, there are a number of freezing or temperature control
systems through which food can be stored. There is a fluidised bed system for
vegetables which are carried on a conveyor belt or perforated tray followed by
a blast with very cold hair. Another method of storing is air blast freezing
which includes static funnels, spiral belt and solid continuous belt freezers for
2-3 hours (McBain and et.al., 2004).
In cryogenic freezing, food is dipped into a refrigerant. Apart from storing
of vegetables, meat can also be stored in fridge so as to stop bacteria from its
spread. Raw meat and poultry is stored in sealed and clean containers on
bottom shelf of fridge. It is safe to freeze fish and meat as long as it is stored
before use by date. They are further required to ne defrosted thoroughly
before cooking. This can be done better in a microwave (Virto and et.al.,
2005). When there is availability of source of heat, hot foods are at 135
degrees Fahrenheit or higher before they are removed from the system of
temperature control. Another aspect of temperature control system is that
food or raw meat that is once defrosted should never be put to re freezing.
Cooked food that is kept for freezing and removed from freezer should be
reheated and eaten immediately. When reheating of food takes place, it is to
be heated till it is reached at a temperature of 70 degree Celsius for two
minutes such that it is steaming hot throughout (How to store food safely,
2014).
3.3
Personal hygiene refers to comprehensive caring and cleaning of ones
own body include practices like washing hands, bathing, cleaning teeth and
wearing of clean clothes. Importance of applying personal hygiene is quite
critical in preventing food from getting spoiled. Poor hygienic measures lead to
poor health conditions as it can cause contamination of food. Even a small
practice of washing hands helps in preventing a number of infections and
cross contamination to an individual. Goo hygienic practices are important so
as to control the spread of infections and harmful germs through food
contamination. Food can be prevented from getting spoiled if proper hygienic
practices like hand washing is practised especially before preparing food,
eating, caring for sick and changing dressings as well as starting work (Nesbitt
and et.al., 2009). Wearing clean clothes and cleaning the body daily are
useful measures with which spread of infection can be prevented. This is
because food poisoning bacteria come from peoples bodies, coughs and
sneezes and dirty clothes. So, keeping body clean and wearing clean clothes
can prevent the food from getting contaminated (Forsythe, 2010).
Food and Safety

+61 879 057 034
3.4
Cleaning and disinfection through use of chemicals are also important
methods that can ensure safe production of food and protecting it. Disinfection
refers to destroy or inactive specific bacteria and fungi that are infectious but
not necessary that spores are also destroyed. On the other side, sanitization
means reducing micro organisms to the levels considered safe without
affecting quality of food product. The various measures of disinfection are
employed in food production and processing so that it can be produced safely.
There are a number of chemicals that are used for disinfecting or sanitizing so
as to facilitate safe manufacturing of food (Pfuntner, 2011). The effectiveness
of these depends on ability to reduce level of contamination of food. The
importance of cleaning and disinfection lies in the fact that chemicals used for
this like hypochlorites causes microbial mortality on a large basis and is even
low cost. Chlorine dioxide is also an effective chemical disinfectant that acts
against bacteria, virus and fungi. It requires much lower concentration so as to
cause mortality of microbes (Hernandez, 2000). Apart from this, iodophors are
also chemical compounds that are effective for disinfection. They attach to
sulphurs of proteins that causes deactivation and damage to cell wall of
microbes. Thus, the manner in which process of cleaning and disinfection by
making use of chemicals help in inactivating of microbes helping in safe food
production shows the importance of the procedure (Satin, 2008).
3.5
Pest control measures are also important in ensuring safety and
protection of food. Pests are attracted to food premises because it is an ideal
habitat for them. In this respect, there are certain problems that occur while
controlling pests in food premises. Any open gaps or holes in doors, windows,
drains and pipes in the premises of food are the main entry points for pests
(Clute, 2008). Also, pests are attracted to any place that has food, warmth and
offers protection from where it is quite difficult to remove them. Pest activity
has a severe impact on entire food business as pests like rodents are carriers
of various diseases that are transmitted to humans and animals through food
taken. Owing to this, pest control is of high significance as with this can ensure
protection from harmful pests like rodents and insects. It also helps in
maintaining accurate quality of food and ensures its safety (Food Safety:
Introduction to Pest Control, 2014).
3.6
There is the need for including hygienic design of food premises like in a
food processing building so as to protect the food from getting spoiled and
contaminated. A hygienic design should be such that site drainage of and
storm water collection must be sufficient and the surrounding area should be
free from vegetation. The justification for need of such hygienic design is that
this can avoid breeding of pest and harbourage sites (Worsfold, 2001). All
floors, woodwork and ceilings can have a smooth washable finish so that it can
help in carrying on vigorous cleaning and thus prevent growing of germs.
Another important aspect that can be included in it is of moveable equipments
so that it can facilitate in cleaning of the premises of food (Saberian,
HamidiEsfahani and Abbasi, 2013). A separate vegetable preparation and
storage area for root vegetables is also included in a hygienic design as this
can help in development of pests and keep the food protected. In order to
ensure food safety, barrier control is applied. The first barrier is related to
outside premises like fencing and checking the access of unauthorized
vehicles and non domestic animals so that safety of food can be ensured. The
second barrier in hygienic design is related to closure of buildings like all exits
and entrances need to be designed such that they control flow of air, waste
utilities and other harmful organisms like pests that can contaminate food
(Ashayeri and Selen, 2013). Flood drains can also be used for avoiding of rats
and insects to enter in pines, pathways. With such type of barriers, a proper
hygienic design can be applied which can prevent the entry of unwanted
substances that can harm food. Another barrier in design is of segregation of
restricted zones within the entire building and all of them have different
requirements of hygiene and controlled access. The fourth barrier is related to
processing of various equipments like conveying and storage systems which
need to have a proper hygienic design and also be closed so that food
products can be remain protected from contamination (Worsfold and Griffith,
2003). Thus, there is the need for having an accurate hygienic design of
premises in order to keep the food products protected and free from
contamination.
3.7
As hygiene design is required, in a similar manner, hygienic training is
also of special significance for food safety. It is important to ensure that all
food business operators take care that food handlers are supervised as well as
instructed and trained in ways of handling food so that there are no chances of
food contamination and spread of infection. Hygienic training is required so
that food handlers are aware of various agents and sources through food can
be spoiled. With this, they are also made aware of causes of food poisoning
and also of foods that are at highest risk of contamination (Yabanci and Sanlier,
2007). In addition to this, there is also need of hygienic training as this help in
providing knowledge on standards of hygiene and practices that they need to
follow. This is because until and unless food handlers do not follow
standardised personal hygienic practices until then there will be a risk of
eatables getting contaminated and spoiled. All this is required eventually to
ensure that quality of food is maintained in an accurate manner (Worsfold,
Griffith and Worsfold, 2004). Hygienic training is also needed to help food
handlers to recognize the importance of following high standards of hygienic
in food premises, equipments as well as pest control. This also helps in
understanding of methods of cleaning and disinfection as well as use of
various chemicals for the same so that food handlers can apply the necessary
techniques and assure quality of food (Worsfold, 2005).
4.1
Restaurants have the responsibility of adopting practices for providing food
that is safe for its customers. Failure in doing so on their part can cause serious
health issues for consumers. Though these take measures to ensure safe food
but still there are some instances which can prove to be hazardous for
customers. In this respect, there are some food hazard risks associated with a
restaurant and these in context with a sea food restaurant are mentioned as
below
There are some objects that are naturally present in food like animal hair
and bone chips that can be present in sea food presented. The risk even
increases when sea animal is not washed properly and such
unnecessary objects are not removed (Knowles, 2002).
Risk in sea food also lies when thorns from body of fish have not been
removed properly by the food handlers of restaurant.
Sea food is especially prone to high growth of micro organisms and so
there are high chances of its contamination. In such case, risk increases
if animals like fish and prawn are not stored and preserved by making
use of correct methods.
Some fish and fish products also cause allergic reaction to certain parts
or ingredients of food and intake of such allergens increase further risk
(Leach, 2003).
Food hazard risk increases for customers when sea animals are not
cooked in the right manner and remain uncooked.
Failure on part of sea food restaurant to clean kitchen properly
especially after handling of raw food.
Failing to clean and wash hands before handling or cooking food also
causes risk to customers (Blanch 2003).
4.2
In order to protect the customers from hazards of food risk, the sea food
restaurant need to follow a food safety control system that consist of
following -
Good manufacturing practices The sea food restaurant need to adopt
standard and hygienic practices for manufacturing of food like
following of personal hygiene, use of safe raw materials and equipments
for cooking and handling of food.
Hygienic design Food premises of sea food restaurant need to have
proper hygienic premises like proper doors ad windows that do not
provide the accessibility to entry of pests like insects and rodents in the
kitchen. All equipments should be properly handled so that food is not
contaminated (Hernandez, 2000).
Staff training The sea food restaurant can given proper and effective
practical training to its staff and food handlers in matters relating to
personal hygiene, agents and sources that spoils food, pest control and
various other ways of adopting measures that keeps food clean and free
from germs.
Food and Safety

+61 879 057 034
Monitoring and evaluation Food safety control systems can also
include regular monitoring and evaluating of systems and procedures as
well as food handlers by the supervisors (Clute, 2008). Regular
monitoring can help in identifying hazards that can increase risk to food
consumption by customers and take necessary actions thereafter so as
to ensure quality of food.
Safer food, better business - The sea food restaurant can take help of
SFBB as it helps small businesses with safety management procedures
of food as well as applying of proper food hygienic regulations (Yabanci
and Sanlier, 2007).
4.3
Various legal requirements related to food safety that sea food
restaurant should comply with are as follows
Food Safety Act 1990 This is an Act of Parliament of UK is a legal
obligation to treat food that is intended for consumption of humans in a
controlled and proper way. The act requires of restaurants that food
served should comply with all requirements of food safety and be of
nature and quality as demanded.
Food Labeling Regulations 1996 According to this, there are certain
laws that must be mentioned in any of food products. These include
name, ingredients included, nutritional information, medical and
nutritional claims as well as date tagging. Date tagging involves use by
date and best before date (Worsfold, 2005). Apart from this, it also
should include storage conditions, business name and address as well as
place of origin.
CONCLUSION
From the report, it can be concluded that there are various agents that are
responsible for causing contamination of food and increase the chances of
spread of infections. In this respect, there are various aspects like proper
storage and preservation of food, following of personal hygiene, cleaning and
disinfection as well as pest control that can help in protecting eatables from
getting spoiled.
REFERENCES
Online
5+ methods of preserving and storing food safely. 2013. [Online]. Available

through: <
http://theselfsufficientliving.com/preserving-and-storing-vegetables-and-fr
uits/ > [Accessed on 6th October 2014].
Bradley, M., 2014. Avoiding Physical Contamination. [Online]. Available

through:
<http://www.foodquality.com/details/article/878259/Avoiding_Physical_Co
ntamination.html?tzcheck=1>. [Accessed on 6th October 2014].
CAUSE AND PREVENTION OF FOODBORNE ILLNESS. 2014. [Online]. Available

through:
<http://web.uri.edu/foodsafety/cause-and-prevention-of-foodborne-illness/
>. [Accessed on 6th October 2014].
Chemical contamination of food. 2014. [Online]. Available through:

<http://labspace.open.ac.uk/mod/oucontent/view.php?id=452286&section
=1.6.2>. [Accessed on 6th October 2014].
Food Safety: Introduction to Pest Control. 2014. [Online]. Available through: <
http://cnx.org/contents/88fba5f9-c6d7-4b18-b0c3-64450821c8f2@1/Food_
Safety:_Introduction_to_P > [Accessed on 6th October 2014].
How to store food safely. 2014. [Online]. Available through: <

http://www.nhs.uk/Livewell/homehygiene/Pages/how-to-store-food-safely.
aspx > [Accessed on 6th October 2014].
Pfuntner, A., 2011. Sanitizers and Disinfectants: The Chemicals of Prevention.

[Online]. Available through: <
http://www.foodsafetymagazine.com/magazine-archive1/augustseptembe
r-2011/sanitizers-and-disinfectants-the-chemicals-of-prevention/ >
[Accessed on 6th October 2014].
Spoilage of food. 2014. [Online]. Available through:

<http://home.pacific.net.hk/~ppleung/Chem/spoilage.htm>. [Accessed on
6th October 2014].
What is the difference between food infection and food poisoning?. 2014.
[Online]. Available through:
<http://www.food-info.net/uk/qa/qa-saf13.htm>. [Accessed on 6th October
2014].
Books and journals
Ashayeri, J. and Selen, W., 2013. A storage assignment model for batch
preparation in process industries. Journal of Manufacturing Technology
Management. 24 (6). pp.830 - 849
Blanch S., 2003. Food Hygiene. Hodder Arnold H&S.
Clute, M., 2008. Food Industry Quality Control Systems. CRC Press.
Everis, L., 2001. Injured bacteria in foods. Nutrition & Food Science. 31(2). pp.
8488.
Fenn, K. and Muir, A., 2003. Preservation management in private subscription

libraries in the United Kingdom. Library Management. 24(4/5). pp. 204215.
Forsythe, S., 2010. The Microbiology of Safe Food. Blackwell Publishing

Limited.
Hernandez, J., 2000. Food safety: to keep food safe, stay out of the danger
zone. Restaurant Hospitality. 84(6). pp.104-110.
Jukes, D., 2000. Progress on directives - preserved milk and sugars. British
Food Journal. 102(2).
Knight, A. J., Worosz, M. R. and Todd, E. C. D., 2007. Serving food safety:
consumer perceptions of food safety at restaurants. International Journal of
Contemporary Hospitality Management. 19(6). pp. 476484.
Knowles, T., 2001. Trends in food safety: implications for European

hotels. International Journal of Contemporary Hospitality Management.
13(4). pp. 176182.
Knowles, T., 2002. Food Safety in the Hospitality Industry.

Butterworth-Heinemann.
Leach, J., 2003. A Guide to Customer Perceptions of Food Hygiene. Chadwick

House.

Importance of Food Safety Management To Avoid Spread of Infection

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Importance of Food Safety Management To Avoid Spread of Infection

Uploaded by

Copyright:

Available Formats

FOOD & SAFETY

TASK A FOOD CONTAMINATION SAFETY MANAGEMENT............................................3

TASK B PREVENTION AND CONTROL SYSTEMS OF FOOD SAFETY MANAGEMENT

TASK A FOOD CONTAMINATION SAFETY

This is a sample on Aspects related to

Food and Safety

for complete Assignment writing services

2.2 & 2.3

This is a sample on Aspects related to

Food and Safety

for complete Assignment writing services

High temperatures: Heat is also one of the significant way by which

TASK B PREVENTION AND CONTROL SYSTEMS OF

This is a sample on Aspects related to

Food and Safety

for complete Assignment writing services

This is a sample on Aspects related to

Food and Safety

for complete Assignment writing services

5+ methods of preserving and storing food safely. 2013. [Online]. Available

Bradley, M., 2014. Avoiding Physical Contamination. [Online]. Available

CAUSE AND PREVENTION OF FOODBORNE ILLNESS. 2014. [Online]. Available

Chemical contamination of food. 2014. [Online]. Available through:

How to store food safely. 2014. [Online]. Available through: <

Pfuntner, A., 2011. Sanitizers and Disinfectants: The Chemicals of Prevention.

Spoilage of food. 2014. [Online]. Available through:

Blanch S., 2003. Food Hygiene. Hodder Arnold H&S.

Fenn, K. and Muir, A., 2003. Preservation management in private subscription

Forsythe, S., 2010. The Microbiology of Safe Food. Blackwell Publishing

Knowles, T., 2001. Trends in food safety: implications for European

Knowles, T., 2002. Food Safety in the Hospitality Industry.

Leach, J., 2003. A Guide to Customer Perceptions of Food Hygiene. Chadwick

You might also like