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Assignment on Food Safety Management (PDF)

   

Added on  2020-10-22

11 Pages3457 Words163 Views
Food Safety Management

Table of ContentsINTRODUCTION ..........................................................................................................................1TASK 1............................................................................................................................................1Covered in PPT.......................................................................................................................1TASK 2............................................................................................................................................12.1 Food-spoilage agents that affect food...............................................................................12.2 & 2.3 Methods of food preservation and Effectiveness of food preservation methods...2TASK 3............................................................................................................................................33.1 Key steps in a temperature control system.......................................................................33.2 Methods for the safe storage of food................................................................................33.3 Importance of personal hygiene in the control of food contamination............................43.4 Cleaning and disinfection as a process supporting safe food production.........................43.5 Problems associated with pest control in food premises..................................................53.6 Need for hygienic design and construction of food premises..........................................53.7 Importance of training as a quality assurance mechanism...............................................6TASK 4............................................................................................................................................64.1 Food hazard risk assessment............................................................................................64.2 Food safety control system...............................................................................................74.3 Food safety guide for legislation compliance...................................................................7CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................9

INTRODUCTION Food industry is biggest and fastest developing sector in this present time period. Foodsafety management refers to preventive approach towards determining, preventing and alsoreducing the food- borne hazards to assure that food is safe for the consumption purpose. It isnecessary for the food enterprises to take care of hygiene as well as safety of food. This presentreport is based on CERU, which is a fast food restaurant and it is located in London (Escancianoand Santos-Vijande, 2014). This report will discuss about the controls that needed to preventchemical and physical contamination of food. There will be discussion about key steps intemperature control system. Importance of the training as quality assurance mechanism will bemention here. TASK 1Covered in PPTTASK 22.1 Food-spoilage agents that affect foodFood spoilage can be explained as disagreeable change in normal state of food. Thesechanges can be determined through taste, sight, smell and touch. They can be occur from variousreasons such as light, oxygen, temperature and many others. If the food is kept for long period oftime and also not stored in proper manner then it get spoiled and becomes bad for the health. Inaddition to this, water and food can be infected through germs (Gkogka and et. al., 2013). Thefood spoilage is a process that provides unacceptable or undesirable products for consumptionpurpose. Food spoilage agents and the foods they affectFood spoilage agents Foods affect by spoilage agentsBacteriaGenerally, it is unicellular micro organism.They are vary in shape and also tiny in size.The bacteria mainly impact on uncooked foodsuch as meat, eggs and many other food items. FungiIt is found in warm and damp places and alsogrow in rotting and dead matter (Hall,1

Timothy and Duval, 2012). It can mainly affecton unpacked or packed food such as jam, breadetc. ProtozoaIt is a single- celled microorganism that cancause the disease such as food poisoning andmany others. It is spread by unclean water offood that affect mainly digestive system.2.2 & 2.3 Methods of food preservation and Effectiveness of food preservation methodsFood preservation is related to preserve the food that can be spoil from bacteria. It canprevent growth of the microorganism along with slowing oxidation of fact that can causerancidity. It may consists processes that control an inhibit visual deterioration like for an instanceenzymatic browning reaction in food (Kafetzopoulos, Psomas and Kafetzopoulos, 2013). It isall about ways that help in preserve food in a better manner and that can not be negatively impacton health of people. Methods of foodpreservationEffectiveness of food preservation methodsDryingIt is an oldest food preservation methods and help in minimize the water activity that prevent bacterial growth. It reduced the weight so that food can easily carried. There some some modern appliances other than sun for drying purpose such as Commercial food dehydrators, Freeze Drying, Spray drying, Shelf dryers and Fluidized bed dryers.AcidsAcetic and Citric acids both are mainly organic acids and used for preserving the food substances like sauce chutney, vegetables and pickles. In addition to this, being acidic in nature, it inhibit growth of micro- organism and also it is more effective for preservation of food (Kirezieva and et. al., 2015).Low- temperaturetreatmentsIt is most common method used in household by using refrigerator.It maintain low temperature for an instance, which slow down microbes growth and also keep the food fresh for long period of time. In order to this, method of low temperature is generally used 2

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