Hygiene Practice Effectiveness and Food Safety within The UK Frozen Water Industry (2022)
The hygiene status of the UK frozen water industry, and related machinery, is not well-researched. The amount of food safety awareness among sellers in the UK is indefinite. By evaluating the hygiene measures of the industry, this study aimed to enhance the industry through finding out appropriate practices, roles of employees, roles of managers, and possible benefits of customers for safe handling of frozen water products. The study was guided by the Emic and Etic perspectives of behaviour in hygiene, where the role of cleanliness is associated with the individual or the infrastructure to be used.
The dissertation addressed its research questions through a systematic literature review. Hygiene practices such as legislation and regulations on food safety through the HACCP principles, hygiene monitoring by the Food Safety Agency (FSA), and institutionalised guidelines on hand washing, and clean equipment and utensils are implemented in the UK.
Employees roles such as managing the food through acceptable hand washing and timing of the practice through the clean-as-you-go system and the use of adequately cleaned equipment and utensils like tongs to hold ice products. The managers ensure the facility works according to stipulated guidelines and organisational watchdogs, by taking up roles such as ensuring their employees are trained on safe handling food products. The recommendation of such practices by the regulators, employees and managers has ensured consumers benefit from increased safety and engagement of the food industry in the UK.
- 14,000 words – 46 pages in length
- Excellent use of literature
- Good analysis of subject area
- Well written throughout
- Ideal for food safety and hygiene students
1 – Introduction
Overall Background
Industrial Background
Need for Hygiene in the Frozen Water Industry
Corporate Social Responsibility and Food Safety
Problem statement
Rationale of Study
Research Question
Research Aim
Research Objectives
Methodology Overview
Assumptions
Research Structure
2 – Literature Review
Hygiene Practices of the Frozen Water Industry
Staff Responsibility in Hygienic Handling of Frozen Food Products
Role of Management in Ensuring Hygiene Handling of Food Products
Possible Benefits of Hygienic Food Handling for Consumers
Conceptual Framework of Food Safety
Theoretical Framework of the Study
3 – Methodology
Research Philosophy
Research Design and Strategy
Research Approach
Sampling
Data Collection
Data Analysis Technique
Validity and Reliability
Ethical Consideration
4 – Findings and Analysis
Sample Characteristics
What is the current hygienic process/practice in ice production, distribution and retailing?
What is the role of the staff/employees in the frozen water industry?
What is the role of management in ensuring hygiene in ice handling?
Summary
5 – Conclusion
Review of Research Objectives
Major Findings and Answers to Research Questions
Hygiene Practices in Frozen Water Industry
Role of Employees/Staff in Hygienic Handling of Frozen Water Products
Role of Management in Ensuring Hygienic Handling of Frozen Water Products
Benefits of Hygienic Frozen Water Handling for the Consumers
Practical and Theoretical Implications
Recommendations
Conclusion
References
