Importance of personal hygiene in control of food contamination

Unit 31 Food Safety Management - Level 5 (Diploma in Health and Social Care)

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Task 2

Question 1 Food spoilage agents that affect food

Question 2 & 2.3 Methods of food preservation and evaluate their effectiveness

Question 1 Key steps in a temperature control system

Question 2 Methods for safe storage of food

Question 3 Importance of personal hygiene in control of food contamination

Question 4 Cleaning and disinfection process to support safe food production

Question 5 Problems associated with pest control in food premises

Question 6 Need for Hygienic design and construction of food premises

Question 7 Importance of training as a quality assurance mechanism

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