Unit 31 Food Safety Management - Level 5

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

Task 2

2.1 Food spoilage agents that affect food

2.2 & 2.3 Methods of food preservation and evaluate their effectiveness

3.1 Key steps in a temperature control system

3.2 Methods for safe storage of food

3.3 Importance of personal hygiene in control of food contamination

3.4 Cleaning and disinfection process to support safe food production

3.5 Problems associated with pest control in food premises

3.6 Need for Hygienic design and construction of food premises

3.7 Importance of training as a quality assurance mechanism

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