UNIT 31: FOOD SAFETY MANAGEMENT


UNIT 31: FOOD SAFETY MANAGEMENT


Food Safety Management F/601/1822




LO1 Understand the agents that cause food-borne illness and the contamination of food


Understand the agents that cause food-borne illness and the contamination of food Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning


1.1 discuss the controls required to prevent physical and chemical contamination of food

1.2 compare the characteristics of food poisoning and foodborne infections

1.3 discuss how food-borne illnesses can be controlled



LO2 Understand the processes that can effectively prevent food spoilage and preserve food quality

Understand the processes that can prevent food spoilage and preserve food quality Food spoilage agents: bacteria; yeasts; moulds; enzymatic activity Food preservation methods: high and low temperatures; chemical; physical Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres

2.1 categorise the food-spoilage agents that affect food

 2.2 discuss methods of food preservation

2.3 evaluate the effectiveness of food preservation methods

LO3 Understand the importance of effective prevention systems in the control of food contamination



Understand the importance of effective prevention systems in the control of food contamination Temperature control: delivery; storage; preparation; defrosting; cooking; cooling; reheating; service Storage: methods and types of storage; storage controls eg humidity, cleanliness, labelling, stock rotation, best before and use-by dates, cross-contamination Personal hygiene: legislation related to personal hygiene; protective clothing; crosscontamination; notification of illness; personal hygiene through training Cleaning and disinfection: definition of detergent, disinfectant, sanitiser, sterilant; storage and use of chemicals; Control of Substances Harmful to Health (COSHH) regulations; modes of action of cleaning materials; design, implementation and monitoring of cleaning schedules Pests: types of pests in food establishments; methods of entry; signs of infestation; control and monitoring; private contractors Design and construction of premise and equipment: systems approach to designing premises; importance of barrier control; legislation requirements; cleaning considerations Training: levels; methods; refresher; how to monitor the systems employed

3.1 discuss the key steps in a temperature control system

3.2 summarise methods for the safe storage of food

3.3 evaluate the importance of personal hygiene in the control of food contamination

 3.4 evaluate cleaning and disinfection as a process supporting safe food production

3.5 assess the problems associated with pest control in food premises

3.6 justify the need for hygienic design and construction of food premises


3.7 justify the importance of training as a quality assurance mechanism




LO4 Be able to construct control and food management systems



Be able to construct control and food management systems Control systems: supplier safety assurance; audit trails; risk assessment; good manufacturing practice; compliance and control records Food management systems: Hazard Analysis and Control of Critical Points (HACCP); system construction; implementation; process flow diagrams; monitoring and evaluation; staff training; Safe Food Better Business (SFBB) Legislation: Food Safety Act 1990; The Food Regulations 2006, Food Labelling Regulations 1996, Regulation (EC) No 852/2004 on the hygiene of foodstuffs; revised or replacement legislation where applicable Agencies: Food Standards Agency; Health Protection Agency; local Environmental Health departments; role of Environmental Health Practitioners (EHP)

4.1 produce a food hazard risk assessment

4.2 complete a food safety control systemUnit 32 Quality management in Business


4.3 devise a food safety guide for legislation compliance








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