Unit 31 Food Safety Management - Level 5

Unit 31 Food Safety Management - Level 5 (Diploma in Hospitality Management)

Task 1

1.1 A review of the controls available to prevent food contamination.

1.2 An analysis of the different sources of food contamination.

1.3 A discussion of food preservation method and an evaluation of their effectiveness.

Task 2

2.1 A summary of the methods for the safe storage of food, with an emphasis on temperature control system?

2.2 An evaluation of the importance of personal hygiene, cleaning, disinfection and pest control.

2.3 A justification of the need for hygienic design of premises and hygiene training.

Task - 3

3.1 A food hazard risk assessment.

3.2 A food safety control system.

3.3 A food safety guide meeting legal requirements.

Report on defects and recommended remedial actions

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