Research report describing the range of food contamination source

Unit 31 Food Safety Management

Level 5

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TASK 1: Research report describing the range of food contamination source and the ways to control and prevent them.

Question 1: A review of the controls available to prevent food contamination.

Question 2: An analysis of the different sources of food contamination.

Question 3: Food prevention method and an evaluation on its effectiveness.

TASK 2: Research report describing the importance of the effectiveness of the prevention system, control and food management system.

Question 1: Summary of the methods for the safe storage of food, with emphasis on temperature control system.

Question 2: Evaluation of the importance of personal hygiene, cleaning, disinfection and pest control.

Question 3: Justification on the need for hygiene design of premises and hygiene training.

Question 4: Documentation on food hazard risk management, food safety control system and food safety guide meeting legal requirement.

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