Food and Safety Management Methods
This assignment is about food safety management in the hospitality industry.
11 Pages4001 Words196 Views
Added on 2020-10-23
Food and Safety Management Methods
This assignment is about food safety management in the hospitality industry.
Added on 2020-10-23
ShareRelated Documents
Food and SafetyManagement
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Covered in PPT.......................................................................................................................1TASK 2............................................................................................................................................12.1 Categories the 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..............................................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.........................................................................................................................................................9
INTRODUCTIONFood safety is considered as a scientific discipline to prserve nutritional quality of foodby preventing contamination and food-borne illnesses.It is important for every to incorporatefood safety and hygiene practices in their daily routine. Thus, it is necessary for food industry tomaintain food safety to improve their brand image in market place. Mainly, food safetymanagement helps in reducing any kind of arising biological hazards of food. Present research isbased on the Aqua Nueva, it is a famous and luxury restaurant in UK. The main purpose of thisrestaurant is to serve best food services to its customers as per their requirements. This reportwill discuss about contamination of food, food poisoning and Food-borne illnesses. Along withthis, methods of food preservation is also mentioned in this project. TASK 1Covered in PPTTASK 22.1 Categories the food-spoilage agents that affect foodFood spoilage is the process in which food deteriorates to the point that is not edible tohumans. In other words, the food quality gets reduced. (Veselovsky and et. al., 2015). Thereareseveral reasons of food spoilage such as air, moisture, microbial growth and temperature. Itdirectly affects food and its safety as well. Mainly, it is a procedure where in the overall foodquality is affected in a way that lose all its nutritional values. For better understanding, there aresome agents that can spoil food and its quality:Food Spoilage Agents Foods Affected by each food spoilage agent Bacteria It is unicellular micro organism that put negative impact1
on food and its quality as well. Along with this, itrequires moderate temperature growth.Uncooked fooditems such as raw meat.Chemicals The chemical substance spoil the good quality of food.It is found in wild mushrooms, unwashed fruits andvegetables on which high amount of pesticides has beenused to protect them form insectsFungiIt also put negative impact on food specially unpackedand packed food like bread, jam and many more (Thi,Kumar and Lin, 2015). Mainly, it found in damp placesand dead matter that grow in rotting. 2.2 & 2.3 Methods of food preservation and Effectiveness of food preservation methodsFood preservation plays vital role in preventing food form any kind of bacteria. A personcan be healthy only by eating preserved food that have not been contaminated.. Mainly, it is aprocess of preventing growth of the micro-organism that can render food useless. Along withthis, it also includes process that helps in making effective control over inhibit visualdeterioration. It is related with the ways that aid in preserving food in effective manner. This willdirectly contribute in reducing the negative impact on individual’s health. In this context, thereare some effective methods of food preservation along with its effectiveness:Method of food preservationEffectiveness of food preservation methods FreezingIt is an effective way of preservation of food that help inmaking food fresh as safe as well. In this, food preserve bylowering the temperature to inhibit microorganism growth.Before, placing the food in the freezer, food must be packedin an air tight container. This reduces number of bacteriadue to the absence of light. (Hull and Bowman, 2018). Drying It is one of the effective and oldest method of foodpreservation that helps in reducing the water activities thataid in preventing bacterial growth in food. It reduce themoisture level completely, which is the main cause of2
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