Contents
Introduction 2
LO1 Understand the agents that cause food-borne illness and the contamination of food 3
1.1 Discuss the controls required to prevent physical and chemical contamination of food 3
1.2 Compare the characteristics of food poisoning and food-borne infections 4
1.3 Discuss how food-borne illnesses can be controlled 5
LO2. Understand the processes that can prevent food spoilage and preserve food quality 7
2.1 categorise the food-spoilage agents that affect food 7
2.2 Discuss methods of food preservation 8
2.3 Evaluate the effectiveness of food preservation methods 8
Lo3 Understand the importance of effective prevention systems in the control of food contamination 9
3.1 Discuss the key steps in a temperature control system 9 …show more content…
The ‘first in – first out’ (FIFO) principle must be used at all times. Daily checks must be made for the food that is perishable.
3.3 Evaluate the importance of personal hygiene in the control of food contamination

In the work environment, every employee should be aware of food risk at work and follow hygienic working practices, especially personal hygiene.
Under The Food Safety (General Food Hygiene) Regulations 1995, the worker and those who handle the food are not permitted to wash their hands in a food preparation sink.
The Food Safety Act 1990 is another act relating to the sale of food for people utilization
It is a crime to make food which would injure health, or sell food that would harm your health, be unfit or so contaminated that it would be unreasonable to use it for human consumption (Legislation.gov.uk, n.d.)
Also, there is a requirement to report illness that may present a hazard to food safety and to exclude people from food handling duties if they can cause contamination.
All staff involved in food preparation must be fully trained and also monitored in an Effect. Also, the staff must be trained in regard of boils, cuts, spots, skin infections, sneezing and coughing, wearing jewellery or nail