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Food and Safety Management | Assignment Sample

   

Added on  2021-01-01

16 Pages4052 Words153 Views
Materials Science and EngineeringDisease and Disorders
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Food and safety management
Food and Safety Management | Assignment Sample_1

Table of ContentsINTRODUCTION...........................................................................................................................1AC 1.1 The control required to prevent physical and chemical contamination of food........1AC 1.2 Compare the characteristics of food poisoning and food borne infections................2AC 1.3 Ways to control food-borne illness............................................................................3TASK 2............................................................................................................................................4AC 2.1 Categories the food spoilage agents that affect food.................................................4AC 2.2 Methods of food preservation....................................................................................4AC 2.3 effectiveness of food preservation method................................................................5TASK 3............................................................................................................................................5AC 3.1 Key steps in temperature control system...................................................................5AC 3.2 Methods for the safe storage of food.........................................................................6AC 3.3 The importance of personal hygiene The importance of personal hygiene in thecontrol of food contamination................................................................................................7AC 3.4 Importance of cleaning and disinfection as process that support safe food production.7AC 3.5 The problems associated with PEST control in food premises..................................7AC 3.6 The need for Hygienic design and construction of food premises.............................8AC 3.7 The importance of training as a quality assurance mechanisms................................8TASK 4............................................................................................................................................9AC 4.1 Producing a food hazard risk assessment...................................................................9AC 4.2 Complete a food safety control system......................................................................9AC 4.3 A food safety guidance for legislation compliance .................................................10CONCLUSION..............................................................................................................................10
Food and Safety Management | Assignment Sample_2

Food and Safety Management | Assignment Sample_3

INTRODUCTIONFood contamination refers the harmful microorganism and chemicals that present in foodwhich causes and become the reason of dangerous illness or illness. Le Gavroche is a restaurantthat offers classical French food (De Boeck and et.al., 2015). The owner and current chef of thisrestaurant is Michel Roux Jr. this study shows about food contamination and its side effects onpeople and workplace. It shows about some infections like food poisoning and food-borneinfection that happen from unhygienic products and lack of cleanness. This report refers methodsfor the safe storage of food and importance of personal hygiene which help to control of foodcontamination. Cleaning and disinfection is the most important process which supports safe foodproduction and the importance of food safety control system which Le Gavroche restaurant usesfor providing safe and healthy workplace to their employees.AC 1.1 The control required to prevent physical and chemical contamination of foodIntroductionThis shows about physical and chemical contamination which become the reason ofillness. Physical contamination are rats, hair, glass, metals etc. Le Gavroche restaurant offersclassical French food to its customers which uses control methods from preventing diseases andfor giving better work place to their employees. Food poisoning and foo infections that growrapidly and happens from bacteria's and viruses (Griffiths and Schraft, 2017).Harmful chemicals and microorganism which present in food which become the reasonof illness in people is known as food contamination. In another words it refers those food whichpresent and corrupted by harmful substance like chemical, biological etc. There are mainly twotypes of contamination that are physical and chemical.Physical contamination: Those contaminants which can be seen and visible and which isnot actually food. Le Gaveroche restaurant is facing this type of problems from their customersso they tell them to keep their fingernails short and clean. Example of physical foodcontamination are: dirt, artificial and long nails, hair etc.Chemical contamination: It is also a type of contamination which presents in foodwhich are made up from chemicals and cause major diseases. The reason of chemicalcontamination's are uncleaned products, unwashed vegetables and food materials, water and soilpollution etc. Chemical contamination can not be seen.1
Food and Safety Management | Assignment Sample_4

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