Food and Safety Management - Ledbury Assignment
This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and new threats to food safety, and the impact of unsafe food on public health.
11 Pages3438 Words382 Views
Added on 2021-01-02
Food and Safety Management - Ledbury Assignment
This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and new threats to food safety, and the impact of unsafe food on public health.
Added on 2021-01-02
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Food and Safety Management
TABLE OF CONTENTSINTRODUCTION ..........................................................................................................................1LO 1.................................................................................................................................................11.1 Controls required to prevent chemical and physical contamination of food........................11.2 characteristic of food poisoning and food borne infections..................................................11.3 Controlling of food borne illness..........................................................................................1LO 2.................................................................................................................................................12.1 Food spoilage agents which effect food................................................................................12.2 Methods of food preservations..............................................................................................22.3 Effectiveness of food preservation methods.........................................................................2TASK 3............................................................................................................................................33.1 Temperature control system..................................................................................................33.2 Methods of safe storage of food............................................................................................43.3 Importance of personal hygiene............................................................................................43.4 Cleaning and disinfection to support safe food production..................................................53.5 Problems associated with pest control in food premises.......................................................53.6 Need of hygienic design and construction of food premises................................................63.7 Importance of training as quality assurance mechanism.......................................................64.1 Food hazard risk assessment.................................................................................................74.2 Food safety control system....................................................................................................74.3 Food safety guide for legislation compliance.......................................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
INTRODUCTIONFood and safety management is a management which assures that organisation isimplying appropriate food and safety management systems to its activities, processes andcomplying to food and safety policies in the restaurants or hotels to make their food productssafe for people (Zwietering and et.al., 2016). It serves as a guide for food industry and improvethe quality of food. In this report Ledbury is taken as restaurant which is situated in WestMidlands London UK. This report discusses about the controls for preserving of food andcharacteristic of food poisoning, food borne illness methods of preserving food. This report alsodiscusses about the methods of storing food safely and importance of training assurancemechanisms.LO 11.1 Controls required to prevent chemical and physical contamination of food1.2 characteristic of food poisoning and food borne infections1.3 Controlling of food borne illnessCovered in PPT.LO 22.1 Food spoilage agents which effect foodFood spoilage simply means when the quality of food is deteriorated and becomesharmful for people when consumed (Demirci, Soon and Wallace, 2016). It can also be defined achange in normal state of food and such changes can be detected by its taste, sighting the food,by smelling it or by touching it. It can be caused by various agents like moisture, light, oxygen,temperature and growth of microbes in food. This can change its physical and chemicalcomposition of food making it unfit for consumption.Food spoilage agents and food they effect can be categorised as follows:Food spoilage agentsFood they effectBactriaMeat and other perishable food itemsFungiBread, buns, loafs, dried meat.Micro organisms Cooked food.Extra boiling Vegetables and fruits Air and dust Butter, Clarified butter, Honey etcYeast Bread, Cider, Yogurt, and Alcohol beverages1
Natural decayBanana, tomatoes, berries etc.OxygenCanned foodSo these are the food spoiling agents and food they effect but there are various types ofagents which can effect different types of food items and can make them harmful to eat2.2 Methods of food preservationsFood preservation may be defined as a technique which helps in protecting food itemsfrom getting contaminated and preserving its quality. There are various methods of foodpreservation some of them are listed as below:Freezing: By freezing food items especially perishable food item can slow the rate ofdeterioration and food can be preserved for a longer time (Karp and et.al., 2016). It is a simplemethod of preserving food like fruits, vegetables, meat etc.Canning: It is the most wide spread and most effective of preserving food for long term. Incanning process, food is cooked under pressure in order to attain a temperature high enoughwhich destroys endospores at the temperature of 121 degree Celsius and then cans are cooledrapidly using cold water. Vacuum packing: It is the process in which food are packed under vacuum by decreasingoxygen or buy increasing carbon dioxide level. Drying: In this process in which food is dehydrated by removing the moisture present in the foodand then food is refrigerated and food can be preserved for long time. Pasteurisation: It is the process in which food is heated to temperature which kills all agentsresponsible for deteriorating food items like microorganisms. 2.3 Effectiveness of food preservation methodsFood preserving methodsEffectivenessFreezingFreezing is an effective method of foodpreservation because it can kill all thepathogens which cause spoilage of food and can reduce their rate of growth at very lowtemperatures. With the help of this techniquesa food can be stored for several months.CanningCanning of food item helps in preserving the2
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