Food Safety And Quality Management (Food1024) Assignment Sample

Exploring Strategies for Maintaining Food Safety Standards and Quality Assurance

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Introduction Of Food Safety And Quality Management (Food1024)

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Food Safety Management is a strategy for the food industry that try to discontinue food risks from having a harmful impact on consumers' health. Food business owner can abide by with international standards and laws like ISO 22000 and the UK's Food Safety Act by using food safety management. A quality assurance goal is to guarantee that food is safe to consume and won't grounds end user outbreak of food borne illness. Taking care of kitchen safety is also a part of this. The status of the possessor of the food industry in the segment might be spoiled by food-related mishap or uncertainties about the protection of the food and whoever is catering it. The first line of defense is regular testing at key supply chain nodes using targeted, particular testing techniques. The first line of defence for ensuring that process control systems are functioning is routine testing using targeted, particular testing procedures at crucial locations along the supply chain. The International Organization for Standardization (ISO) 22000, British Retail Consortium Global Standards, Hazard Analysis and Critical Control Points (HACCP), and Food Safety System Certification are just a few of the food quality management systems that are accessible globally (FSSC 22000). These systems help producers manage and implement a popular program for the quality and safety of the food industry produce.

Meaning and definition

Below are a brief overview of both pest control and personal hygiene prerequisite programs of food safety and management which includes simple meaning and definition of the topics.

Pest control- It is a process that contains various methods and steps to eradicate and prevent pest infestation. Pest control helps an individual to maintain their property's structural condition as well as promote a healthy environment (Muneret, et. al. 2018). It can be implemented through physical removal, exclusion, chemical means, and repulsion. Many years ago, pest controlling was a bailiwick that was also named baseboard jockeys. The bailiwick mostly used sprays that include rodenticides, pesticides, and a host of other substances to keep the food production services free from rodents, insects, birds, or other uninvited guests.

In today's era, the baseboard jockeys have been changed in the place of skilled specialists who manages the pest control along with the service technicians, who perform preventing the use of sprays and focus on the use of chemical treatment as a priority. The changes that occur in pest controlling criteria make good sense, as if a person keeps pests from receiving into and around the service in the first place, the chemical practice can be decreased or even eradicated. That practices become a big plus point in the food manufacturing industry for obvious reasons.

The changes occur in past few years in pest control systems said that chemicals are still the needs in controlling the pest in foods as well as it is very much a part of the pest-controlling management industry. For example, in 2012, the US billed around $6.8 billion in pest control tools and techniques that comprises 17800 organizations and employed over 125,000 service technicians.

Figure 1: pest controlpest control

Personal hygiene- Personal hygiene denotes to that practices in which an individual protects their health and upholds a healthy lifestyle. Teeth, body, mouth, and hair must have to be cleaned regularly, along with this their clothes must also be washed often to protect their health. It is highly inextricably linked with the health issues of any person(Kim, S.H., 2019). When a person keeps personal hygiene that results in most of the effective ways which evade gastrointestinal problems or infectious diseases like colds, flu, and COVID-19. Maintaining good personal cleanliness will lead a person to avoid infectious food and intake healthy food to live a long life.

As a food handler, the person needs to keep an extremely high standard of individual cleanliness to guarantee the prevention of infection. Also, all the food handlers must wash their hands before preparing the food and serving food to their clients or even family members. The best environment for the germs on any person’s hands to ripen is by having moisture, or food, and also a temperature of nearly 37 degrees Celsius, letting the fast creation, besides a high risk of contamination. The human body carries a variety of microbes both inside and outside on their skin that can be very much harmful and can cause possible food poisoning while eating food without taking hygiene of a body.

Critical analysis

Personal hygiene- Personal and General Hygiene are essential. Personal hygiene ensures that every person remains healthy and does not face any critical diseases. In an organization, if a staff suffering from vomiting or diarrhea should report it to the higher authority as fast as possible otherwise they can also go home immediately or stay at home. The thing is, people sorrow from these signs may carry injurious bacteria on their hands that can unintentionally spread to food and equipment that derives in contact with them. It is also suggestedthat staff members who have sorrowed from vomitingor diarrhea stay at home for at least 48 hours to confirm that they are completely free from thosesigns.

The employees should also update their supervisors if they have any sores or cuts so they can be treated preferably and the cut must be covered with the brightly colored waterproof bandage. The thing is, sores and cuts can carry injurious bacteria that can spread in the food if a person is not careful.

Food safety is high on the program with customers, with governments along with the marketing trade. Supermarkets, catering and restaurant suppliers do not want to route any risks and must be able to rely on the food industry to produce wholesome and safe food. To keep the risks of infection as low as potential, the HACCP rules are becoming progressively easy as there is more potential for corporations to observe hygiene(Rosak-Szyrocka, and Abbase, 2020). The means that can be organized and the accessible control actions are varied and continuallyimproving and evolving. With products and systems that confirm food safety, food industry stays in control and can assure the safety and quality of the food that employee’s harvest. It is counseled that food construction facilities must have a complete hygiene policy, suitable facilities, and clothing, operative training, and assurance that sound visitor and employee hygiene practices are carried out.

Pest control- As several diseases like animal diseases and food poisoning spread people are more aware of food quality and safety. The company's repo and public perception can be seriously damaged if there is any sign of pests in the company's food preparation and supply services. Those companies who are engaged in the food industry or sector must have zero tolerance related to pests as it causes health risks to any individual. The whole food production process and also food safety actions are controlled by the system name Hazard Analysis and Critical Control Points (HACCP).

HACCP performs as a pest control pro and they provide the best probable pest management plan. The food-controlling system provides various services that involve early detection and regular monitoring feedback along with setting up the process of pest control in general. The services of providing feedback by the HACCP include a recommendation on required and carried out pest control measures. In food retail companies, the presence of pests can lead to a huge loss of its products in the market, public relation nightmare as well a negative impact on regulatory action. Proper management of pest control is an important step within the ongoing business of beverage and food quality assurance process.

There are numerous significant benefits for the food retail company when it invests in expert pest management approaches yields. The welfaresinclude consumer satisfaction, decreased risk of the product loss, improve business reputation, and operative food safety with quality guarantee in plant. This statement rapidly demonstrates that pest management is the investment and not an outlay. Unfortunately, the unanticipated problems of pests are not performed by the risk assessment and Hazard analysis activities(Ferris, 2022). The risk assessment of pests is not a priority in the farm setting excepting the situation of crop protection.

The use of rodenticides and insecticides is allowed only under the precautions or restrictions which will be protecting food against any infection, food packaging materials, and food contact surfaces(Ricci, et. al. 2019). Effective measures should be taken by the company to eliminate pests from packaging, manufacturing, holding, and processing areas at the company's premises to serve their food to the customers without the fear of contamination of pests.

Scientific knowledge

Pest control- It is estimated that crops are destroyed by diseases and pests in the world's food production by more than 40 percent. After harvesting when the crops and food are transported and stored 20 % of them may be lost or destroyed. An economic loss or structural damage can be caused by contaminated products that are damaged by pests. Everything probable should be prepared to decrease further damage due to pests within the limits of the business environment. The traditional way of pest control programs depends upon reactive and monitoring control mechanisms like responding to visual evidence of the pests with various tactics containing the application of rodenticides, insecticides, and the use of discussion and trap devices.

The above tactics may be contaminated without understanding the fundamental ways of physical and biological requirements of the pests and their vulnerability which is a cornerstone of the approach named integrated pest management (IPM). Integrated pest management refers to coordinated decision-making with the active process which uses the most suitable pest control models and prepares a strategy in an economically and environmentally sound manner to reach the predetermined objectives of pest management(BUENO, et. al.2021). This approach originated from the concept of integrated control 1950s which helps in identifying the efficient biological and chemical mix controls for the given insect pest in a way that was the least disrupting and more environmentally compatible. IPM considered this concept further and applied integrated control on all types of pests that also includes that pest who are beyond biological and chemical control.

Personal hygiene-Certain health issues can be caused by personal hygiene and hence it can also cause side effects of them. Those people who are affected by Alzheimer's disease or another type of disease frequently have poor hygiene trusted sources. An incapability to sustain a cleanliness routine will outcome from dejection in some cases. Depressing signs, like condensed energy stages and reduced mental function will make the self-care routine further problematic to keep-up.

The following points are shown as a negative impacts of poor personal hygiene:

Poor hygiene is the complex matter, and talking to an individual about it is a more challenging task. Any person who has poor personal hygiene will become inaccessible from the other persons surrounding him. Poor personal hygiene similarly has a great impact on the person's job or workplace. All companies want to hire a person who can take care of their presentation and health. Poor personal hygiene can create a challenging trusted source in a food industry. The health consequences of having the poor personal hygiene also have several CDC-trusted sources related to unhygienic diseases such as Athlete's foot, Chronic diarrhoea, Body lice, Tooth decay, Swimmer’s ear, Head lice, Ringworm, Hot tub rash, Scabies, Pinworms, Public lice, and Food sanitation act and presidential decree.

The FSA (food safety assessment) is enacted by the National Association and also lawful basis for the food safety related work led by KFDA and MHW(Teffo, and Tabit, 2020). The Act intends to the development of nationwide health by bettering the superiority of nutrition and avoiding hygienic threats during food preparation.

Figure 2 Food hygiene

Food hygiene

Quality management

Any food facility provider has the responsibility to offer safe food to the customer. Any formation serving food to the public has aresponsibility on behalf of the specialists to make sure that they do so in accord with the guideline, and obedience thereto is observed(Korada, et. al. 2018). Considered contamination of food can be prohibited with the support of Food Safety Management schemeslike HACCP.

The following are various concepts used by both personal hygiene and pest control to maintain the quality of food in the food industry of the country:

Personal hygiene- In the food industry Operators must recognize that personal hygiene is more than justrules for the employees. Plant managing must improve, document, and execute the essential procedures, deliver the essentialequipment and tools, set an instance and deliver the staff with required training so that they realize what is anticipated of them. Food plant workforces should garb hairnets that comprise and cover all the hairs and ears. Many actions also directive that employees wear bump caps (Ling, and Wahab, 2020). Baseball caps should be dejected as they not only do not accurately encompass a worker’s hair, but they are often messy.

Anyone entering the food processing zone must eliminate all jewelry, containingvisible piercings, rings, necklaces, brooches, earrings, watches, and pins, In addition, false nails, false eyelashes, nail polish, and any other objects that may perhapsinfect food should not be permitted in the plant. Hence, while preparing and serving the food to the customers the person should be aware of its quality and hygiene before performing any action.

Pest control- Sanitation involves many regions and utilities inside the food processing plant, even when not in construction. Though, definite hygienic processes should be spoken and conserved daily to avoid direct goods infection or contamination of components inside the plant (Seiber, et. al. 2018). Good hygiene is necessary for these zones to preserve a harmless food production procedure, an exercise ready even more essential by an application of the Food Safety Modernization Act (FSMA).

Pest management in the food plants can be stimulating outstanding to several forces. Whether it is that a quantity of nuisances may arrive the capacity through the distribution of raw nutrition items and wrapping supplies, anoccurrence of nutriment odors and external lighting or sheer size of services that offers several harborage places for pests, each of these underlines the significance of the strict program (Jian, 2019). The best fruitful method to pest management in the food plants is use of integrated pest management (IPM), a procedure linking sound solutions and mutual sense to treat or control pests. These answers integrate basic stages: examination, empathy, ormanagement. IPM programs use present, complete info on the life cycles of the pests and their connections with the situation, and are necessary for controlling and detecting pests in the food handlingservices.

There are some theories to keep control over food in daily life. Total Quality Management (TQM) is a philosophy of management based on the values of qualityassurance(Abbas, 2020). It comprises the incorporation of all processes and functions within an organization to attain continuous development of the superiority of goods and services. The second one is, a qualitymanagement system (QMS) system can be distinct as a set of synchronized activities to direct and control a business to repeatedly expand the efficiency and effectiveness of its presentation (Rosak-Szyrocka, and Abbase, 2020).

Conclusion

From the above report it is concluded that Pest control is a procedure that uses a number of techniques and actions to get rid of pest infestations and prevent them. Pest management aids in preserving the structural integrity of a property and encouraging a healthy atmosphere. Personal hygiene can also have negative consequences on certain health conditions because it might contribute to their development. People with Alzheimer's or other diseases usually have poor hygiene, according to reliable authorities. The key feature of the report is the traditional approach to pest management which relies on monitoring and reactive control mechanisms, such as responding to visible signs of the pests with a variety of strategies include the use of rodenticides and insecticides as well as the use of discussion and trap devices.

References

  • Abbas, J., 2020. Impact of total quality management on corporate sustainability through the mediating effect of knowledge management. Journal of Cleaner Production, 244, p.118806.
  • BUENO, A.D.F., Panizzi, A.R., Hunt, T.E., Dourado, P.M., Pitta, R.M. and Gonçalves, J., 2021. Challenges for adoption of integrated pest management (IPM): the soybean example. Neotropical Entomology, 50(1), pp.5-20.
  • Ferris, I.M., 2022. Hazard analysis and critical control points (HACCP). In Applied food science (pp. 187-213). Wageningen Academic Publishers.
  • ISO, 2022. Pest Control for Food Safety – IV(online). <https://iso22000resourcecenter.blogspot.com/2018/01/pest-control-for-food-safety-iv.html> (accessed on 15 November 2022).
  • Jian, F., 2019. Influences of stored product insect movements on integrated pest management decisions. Insects, 10(4), p.100.
  • Kim, S.H., 2019. A Study on the Relationship between Food Hygiene Cognition, Food Hygiene Attitude and Personal Hygiene Control of High School Students based on A Structural Equation Model. Journal of the Korea Academia-Industrial cooperation Society, 20(5), pp.427-435.
  • Korada, S.K., Yarla, N.S., Putta, S., Hanumakonda, A.S., Lakkappa, D.B., Bishayee, A., Scotti, L., Scotti, M.T., Aliev, G., Kamal, M.A. and Lu, D.Y., 2018. A critical appraisal of different food safety and quality management tools to accomplish food safety. In Food safety and preservation (pp. 1-12). Academic Press.
  • Ling, E.K. and Wahab, S.N., 2020. Integrity of food supply chain: going beyond food safety and food quality. International Journal of Productivity and Quality Management, 29(2), pp.216-232.
  • Muneret, L., Mitchell, M., Seufert, V., Aviron, S., Djoudi, E.A., Pétillon, J., Plantegenest, M., Thiéry, D. and Rusch, A., 2018. Evidence that organic farming promotes pest control. Nature sustainability, 1(7), pp.361-368.
  • Ricci, B., Lavigne, C., Alignier, A., Aviron, S., Biju-Duval, L., Bouvier, J.C., Choisis, J.P., Franck, P., Joannon, A., Ladet, S. and Mezerette, F., 2019. Local pesticide use intensity conditions landscape effects on biological pest control. Proceedings of the Royal Society B, 286(1904), p.20182898.
  • Rosak-Szyrocka, J. and Abbase, A.A., 2020. Quality management and safety of food in HACCP system aspect. Production Engineering Archives, 26.
  • Rosak-Szyrocka, J. and Abbase, A.A., 2020. Quality management and safety of food in HACCP system aspect. Production Engineering Archives, 26.
  • Seiber, J.N., Coats, J.R., Duke, S.O. and Gross, A.D., 2018. Pest management with biopesticides.
  • Teffo, L.A. and Tabit, F.T., 2020. An assessment of the food safety knowledge and attitudes of food handlers in hospitals. BMC public health, 20(1), pp.1-12.
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