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D600 Food Safety Inspection and Control : Food Quality and Human Healt

Part 1

The Food Standard Agency is planning to launch a new quarterly magazine named “Eat & Stay Safe”. You are a journalist employed to write articles for Eat & Stay Safe. For the first edition you need to write articles that are addressing the following topics:

1 – Food borne illnesses. This article will address the following issues:

  • Discussthe controls required to prevent physical and chemical contamination of food (AC 1.1)
  • Comparethe characteristics of food poisoning and food-borne infections based on relevant outbreaks examples (AC 1.2)
  • Considering the outbreak examples provided above, discusshow food-borne illnesses can be controlled (AC 1.3)

2 – Food spoilage agents and preservation methods. This article will address the following issues:

  • Categorisethe food-spoilage agents that affect food (AC 2.1)
  • Discussmethods of food preservation (AC 2.2)
  • Evaluatethe effectiveness of food preservation methods (AC 2.3)

3 – Effective prevention systems in food industry. This article will address the following issues:

  • Discussthe key steps in a temperature control system (AC 3.1)
  • Summarisemethods for the safe storage of food (AC 3.2)
  • Evaluatecleaning and disinfection as a process supporting safe food production (AC 3.4)
  • Assessthe problems associated with pest control in food premises (AC 3.5)
  • Justifythe need for hygienic design and construction of food premises (AC 3.6)
  • Justifythe importance of training as a quality assurance mechanism (AC 3.7)

Part 2

Based on the activities undertaken for the Share & Care event, you are required to write a reflective report in which to evaluate factors to determine the success of the service provided during the Share & Care event, making recommendations for improvement (AC 4.3 – FBOM)

Task 2

By undertaking this task accordingly, you have the opportunity to meet assessment criteria which are part of the units:

  • World Food  (Unit 28)
  • Food and Beverages Operation Management! (Unit 5)

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