Food safety management

Food safety management

Scenario for the written assignment:
Your company has won a tender to supply and serve 12000 meals a week to in-patients and staff of 3 hospitals in a town 50 kilometres away. You have been tasked to lead in the execution of this tender. The General Manager has especially asked you to layout as fully as possible a food safety control system that is legally compliant and effective, as this were a major concern of the Client. Taking place in UK.
Taking in consideration the scenario given write a report in which to respect the following requirements:
2.1 categorise the food-spoilage agents that affect food;
2.2 discuss methods of food preservation;
2.3 evaluate the effectiveness of food preservation methods;

3.1 discuss the key steps in a temperature control system;
3.2 summarise methods for the safe storage of food;
3.3 evaluate the importance of personal hygiene in the control of food contamination;
3.4 evaluate cleaning and disinfection as a process supporting safe food production;
3.5 assess the problems associated with pest control in food premises;
3.6 justify the need for hygienic design and construction of food premises;
3.7 justify the importance of training as a quality assurance mechanism;

4.1 Produce a food hazard risk assessment and a method statement for the activity presented in scenario;
4.2 Write a letter addressed to the General Manager in which to state the measures you took to improve the food safety control system.
4.3 Devise a food safety guide for legislation compliance that will be used by your employees as training resource.
Please follow the scenario given!!!!!!