Effective Food Safety Management in Restaurants
Added on 2020-07-22
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Food and SafetyManagement
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Describing about controlling physical and chemical contamination....................................11.2 Characteristics of food poisoning and food borne infections................................................21.3 How food borne illness can be controlled.............................................................................2TASK 2............................................................................................................................................22.1 Food spoilage agents which affects food..............................................................................22.2 & 2.3 Discussion of methods of food preservation and their evaluation..............................3TASK 3............................................................................................................................................43.1 Key steps in temperature controlling system........................................................................43.2 Methods for safe storage of food..........................................................................................43.3 Significance of personal hygiene in the control of food contamination...............................43.4 Cleaning and disinfection as a procedure supporting safe food manufacture.......................53.5 Problems connected with pest control in food sites..............................................................53.6 Necessity for hygiene design and construction of food premises.........................................53.7 Importance of training as quality assurance mechanism.......................................................5TASK 4............................................................................................................................................64.1 Food hazard risk assessment.................................................................................................64.2 Food safety control system....................................................................................................64.3 Food safety guide for legislation compliance.......................................................................6CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................8
INTRODUCTION`Food is that thing which has been associated with normal life of an individual. In currenttime period, the scope of restaurant is enhancing at regular time period so the competition isbecame increasing in this food industry. Also it is required for restaurant is to placed quality attop level which assist in achieving good or effective image and maintain long term relation withtheir customers. This report is based on Subway which is established in 1965. It has beenoperated in all over the world for attracting large number of customers (Akhtar, Sarker andHossain, 2014). In this project, it is discussed about characteristics of food poisoning andinfections, contamination of food. There are various disease which can be managed andcontrolled with the participation of company manager. TASK 11.1 Describing about controlling physical and chemical contaminationMeaning of food contamination:There are some microorganism which are connected with food commodity and it isnecessary to remove them other than this will make unwellness. In such days, consumer alsoalert about such bacteria so it is essential for taking corrective measures for reduces it. Physical and chemical contamination of food:Chemical contamination refers when nutrient choose with the assistance of somepesticides or other related products. This is necessary that such chemicals should not be out datedand there is some place for support this. Physical contamination is known as applied formulation. If edible items are physicallycontaminated then there are some possibilities for turns into biological contamination. There aresome functional standards that can be used by company manager that includes cutting of nails,tied hairs, etc. Measures for control chemical and physical contaminationThe major role and responsibility of manager is to control contamination which assist inincreasing image of Subway in market industry (Mensah and Julien, 2011). There should beappropriate storage and handling of food products. Company manager must place an order oncorrect time so food does not be treated as dead stock. There are some policies which are related1
to personal hygiene of staff members such as properly was the hands and appropriate bathing. Itis necessary for manager is to take food from right source. 1.2 Characteristics of food poisoning and food borne infectionsFood borne disease can be divided into food infection and food poisoning. Foodpoisoning is caused by consuming food which contains toxins. Such toxins can be producedthrough microorganism which can occur in the substance (Motarjemi, 2014). Another is foodinfection which is caused by a infectious pathogens in the nutrient items. Such microorganismwill multiply in the intestine. There are various food borne infection such as Campylobacter, salmonella,Salmonellosis, Botulism, Qfever, Shellfish poisoning,Hepatitis A, Tapeworm infection,Mushroom poisoning, etc. are some disease which are caused with the food borne infection.There are many evidence that can be origination due to food poisoning that includesfeverishness, vomit, sickness etc. are change in the season influence of food and it is necessary topreserve this according to alteration in season. 1.3 How food borne illness can be controlledThe food borne illness can caused due to some bacteria which attached with nutrientitems. For avoiding this sickness, it is necessary for manager is to taken some corrective actionswhich are given advantages for society and their business organisation. There are several pointswhich are described as under:There is usage of various source for specific nutrition so it is necessary for properlywashing this sources and after that use it. Food should be consumed in correct manner. To Subway restaurant it is necessary to clean floor place which are come in the contactwith raw material of food products (Nanyunja and et. al., 2015). Vegetarian and non vegetarian eatable should be put and cook separately so this willcreate less possibility of ill health. TASK 22.1 Food spoilage agents which affects foodFood spoilage refers to that food item which get rotten. In this stage, food can not beconsume and this spoiling will be feel with the help of smell or touch. There are some reason by2
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