Aim of Unit 31 Food Safety Management
Unit 31 Food Safety Management sheds light on the importance of food safety management in the hospitality industry. Be it in a hotel, restaurant or a bar, the customers, must be offered with safe and wholesome food. This unit further sheds light on the principles of hygiene and the causes of different food safety issues like contamination and food poisoning. Therefore it is the responsibility of the management to provide the customers with safe food within the legal framework. The learners through this unit will understand the importance of hygiene and its application in the hospitality industry. Further the role of the managers in providing safe food to the customers will be elaborated maintaining the legislation based on the food safety. This unit would also educate the learners about the problem-solving skills.
Learning outcomes
1 Understand the agents that cause food-borne illness and the contamination of food
2 Understand the processes that can prevent food spoilage and preserve food quality
3 Understand the importance of effective prevention systems in the control of food contamination
4 Be able to construct control and food management systems
LO1 Understand the agents that cause food-borne illness and the contamination of food
The illness and contamination might cause through bacteria depending on the growth conditions. The food might be contaminated with bacteria like E.coli and salmonella. Physical contamination through direct contact by the people carrying any kind of illness or germs might contaminate the food. Hence the staff must use safety gears like masks and gloves. The food might contain chemical substances like metals, dioxins and pesticides that might cause food poisoning. To prevent chemical contamination, proper storage and packaging plays an important role. The symptoms, the causes and the time frame of the food poisoning must be evaluated and prevention measures like proper maintenance of hygiene, storage conditions and good causing these problems must be excluded.
LO2 Understand the processes that can prevent food spoilage and preserve food quality
For the food safety management it is important to understand the processes that act as preventive measures. The food spoilage agents like bacteria and moulds must be identified and accordingly preservation methods must be implemented through varying temperatures and chemical and physical methods as per the spoilage. Special types of preservation techniques with the use of rays and vacuum-packing could be further implemented for safety management of food.
LO3 Understand the importance of effective prevention systems in the control of food contamination
Temperature plays a very important role in effective prevention of food contamination. Storage and preparation techniques like cooking, cooling and defrosting are main factors responsible for preventing against food-borne illnesses. Storage methods also affect the preventive system, storing the food keeping the factors like humidity, cleanliness and stock rotation in mind; it becomes easy to prevent the food items from spoilage. Hygiene, cleanliness, disinfection methods, pests control methods and the training given to the employees are some of the measures that could be implemented for the prevention of food.
LO4 Be able to construct control and food management systems
By implementing proper control system in terms of supplier safety measures, better manufacturing practices and controlling the records, safety food management can be achieved. Practices like safe food better business, analyzing hazard substance, monitoring and evaluating and staff training could be implemented. Legislative body like food safety act 1990 sets proper regulations and agencies like the health protection agency protects from the threats caused by infectious food.
Learning outcomes and assessment criteria
| Learning outcomes On successful completion of this unit a learner will: | Assessment criteria for pass The learner can: |
| LO1 Understand the agents that cause food-borne illness and the contamination of food | discuss the controls required to prevent physical and chemical contamination of food compare the characteristics of food poisoning and food- borne infections discuss how food-borne illnesses can be controlled |
| LO2 Understand the processes that can effectively prevent food spoilage and preserve food quality | categorise the food-spoilage agents that affect food discuss methods of food preservation evaluate the effectiveness of food preservation methods |
| LO3 Understand the importance of effective prevention systems in the control of food contamination | discuss the key steps in a temperature control system summarise methods for the safe storage of food evaluate the importance of personal hygiene in the control of food contamination evaluate cleaning and disinfection as a process supporting safe food production assess the problems associated with pest control in food premises justify the need for hygienic design and construction of food premises justify the importance of training as a quality assurance mechanism |
| LO4 Be able to construct control and food management systems | produce a food hazard risk assessment complete a food safety control system devise a food safety guide for legislation compliance |
Links
This unit provides and can be linked successfully to a wide range of units. For example:
- Unit 5: Food and Beverage Operations Management
- Unit 15: On-Licensed Trade Management
- Unit 22: Cellar and Bar Operations Management
- Unit 24: Brewing Science
- Unit 25: Menu Planning and Product Development
- Unit 26: Planning and Managing Food Production and Beverage Service
- Unit 29: Creative Patisserie.