Importance of the effectiveness of prevention systems, control and food management systems

Carry out an individual research into the prevention and control systems of food safety management. Using your research, produce a written report of your findings which should include: A. A summary of the methods for the safe storage of food, with an emphasis on temperature control system (ref. 3.1 (+M3), 3.2 (+M3)) Discuss the key steps in a temperature control system. Summarise methods for the safe storage of food. B. An evaluation of the importance of personal hygiene, cleaning, disinfection and pest control (ref 3.3 (+D3), 3.4, 3.5 (+M2)) Evaluate the importance of personal hygiene in the control of food contamination. Evaluate cleaning and disinfection as a process supporting safe food production. assess the problems associated with pest control in food premises. C. A justification of the need for hygienic design of premises and hygiene training (ref. 3.6 (+D1), 3.7 (+D1)) Justify the need for hygienic design and construction of food premises. Justify the importance of training as a quality assurance mechanism. D. A guidance document for a theme restaurant (for example: seafood restaurant, sandwich bar, afternoon tea lounge) including a food hazard risk assessment, a food safety control system and a food safety guide meeting legal requirements (ref 4.1,4.2,4.3 (+D2)) 4.1 Produce a food hazard risk assessment 4.2 Complete a food safety control system 4.3 Devise a food safety guide for legislation compliance