Food Safety Assignment

Acknowledgement I am very grateful to Ms Azlina that give us this assignment. First, I would like to thank God for being able to complete this assignment with success. Then, I would like to thank my parents and friends who have helped me with their valuable suggestions for complete my assignment. Next, I would like to thank my parents and friends who have helped me with their valuable suggestions for complete my assignment. Through this assignment I know more about food safety. Table contents

• Introduction- about hospitality industry

• Hazard Analysis Critical Control Point (HACCP)

• Active Managerial Control

• The comparison on HACCP and Active Managerial Control

• Conclusion

• References Introduction - about hospitality industry This

“Active Managerial Control is a comprehensive food safety system. It includes operators and staff who are knowledgeable about food safety issues, and are responsible for controlling practices and procedures that contribute to foodborne illness.” (Washington County, n.d.)It is a common goal to produce the high quality food to customer. Active managerial control focuses on managing this risk factors for foodborne illness.

2.1 Who is the responsible for food safety? Normally, food facility owner, Person in Charge, and food workers are responsible for food safety because they are the operators of retail and food service establishments. The foodborne illness of risk factors are risk of foodborne illness increases without proper oversight. Food and Drug Administration (FDA) termed the contributing risk factors become “foodborne illness risk factors”. There are five broad categories of the foodborne illness risk factors which including improper hot or cold holding temperatures for potentially hazardous foods, improper cooking temperatures, contaminated utensils and equipment, poor personal hygiene, and get the food from dirty place. How can we reduce foodborne illness risk factors? People who are responsible for food safety need to focus on theirs efforts on implementing a food safety management

It is because it helps to reduce the risk of foodborne illness. Then, it can prevent new and reoccurring violations. Next, it can be prepared for FDA program standards as DEHS moves forward. Besides that, it potentially save money by avoiding additional charged inspections. Last, it also can maintain high inspection scores. All of these are the importance of Active Managerial Control.

3.0 The comparison on HACCP and Active Managerial Control The comparison on HACCP and Active Managerial Control systems which HACCP system is implemented to discover Critical Control Points (CCP). It can reduce hazards to a safe level. These hazards can be biological, chemical, or physical. (leighton369, 27th May 2010) Next, Active Managerial Control is a food safety management system. It is implemented to prevent foodborne illness by addressing the five common risk factors identified by the CDC. (leighton369, 27th May 2010)

Conclusion As a conclusion, whether using active managerial control or HACCP, we need to cover our personal hygiene, facility design, supplier selection and specifications, sanitation and pest control, equipment maintenance, and food safety training in our safety