Food Safety and Management : Assignment

Added on - 21 Jul 2020

  • 15

    pages

  • 4368

    words

  • 17

    views

  • 0

    downloads

Showing pages 1 to 4 of 15 pages
FOOD SAFETY ANDMANAGEMENT
INTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................31.1 Description on various controls available to prevent food contamination.............................3TASK 2............................................................................................................................................42.1 Description on term food spoilage.........................................................................................42.3 Define the food prevention method and an evaluation on its effectiveness..............................6TASK 3............................................................................................................................................73.1 Description on various methods of food storage with consideration on temperature controlsystem...........................................................................................................................................73.2 Significance of personal hygiene, pest control and cleaning.................................................73.3 Description on need of hygiene practices and adequate cleaning..........................................8TASK 4............................................................................................................................................94.1 Description food hazard risk assessment...............................................................................94.2 Define food control system....................................................................................................94.3 Define the safety guide of food..............................................................................................9CONCLUSION..............................................................................................................................10REFERENCE.................................................................................................................................11
INTRODUCTIONFood safety on the present time plays the essential role in order to maintain the healthstatus of people. According to present scenario the people are majorly focusing over the qualityof food products. Harmful ingredients in food products cause illness to customers. In this way itis essential to maintain the safety measure in the food products. There is various common kind ofproblem which is to be faced by the consumer at the time when they consumer lower qualityfood products as are food poisoning, vomiting, diarrhoea and stomach pain (Schaffner and et.al.,2018). The toxin in food product can be reduced by controlling the temperature of food bykeeping it cold or hot. The present report will discuss the activities about the preservation of foodand its effectiveness as well. Thus, it must be inclusive of importance of cleaning, personalhygiene, and control in food management products. Moreover, the report will be inclusive hazardfactors of risk assessments, food control system, food safety guides.TASK 11.1 Description on various controls available to prevent food contamination.Contamination of food is mainly defined as the condition due to which food get spoiledand this all infected due to the microorganisms as are bacteria and various kind of contaminatedsubstances which can be harmed health of the individual in the large manner. Control measuresare basically referred with an approach which works as to minimize and stopping contaminationand preventing further re occurrence. The main object of control measures is to aware the publicand spread the things which are helpful in order to maintain preventive measures. With the helpof this there can be appropriate changes in the practices and policies which work as to preventother kind of similar contamination issues. Thus, food contamination are of two types as are-Physical contamination- it is defined as the presence of physical objects and it can be called asthe foreign objects. Thus, these objects as are hairs, glass, metal insects, parts etc. these aremainly occurring due to the mistakes and unprofessionalism. These kinds of cause injury to thehealth of the person. There are various kinds of contamination, but the most common is humanhair. In this the person who is preparing the food should wear the hair and remove the jewelrywhile preparing the food. Thus, the packing of food need to be considered before buying the foodproduct.Chemical contamination-it is referred as contamination of food in which proper handling ofthe goods is need to be maintained. The most common example in this as vessel and utensil
cleaning material. Thus, it can be said that there are various kind of control measures tominimize chemical contamination in the food. In this prevention can be done by keep thedetergents and chemical away from food product at the time of preparing it. Another one of theeffective measures in order to prevent the food contamination with the help of chemical agent byusing the killing spray in the area where food is being prepared.(Illustration1: Food contamination)(Source:Hsu, Wu and Tseng, 2018)TASK 22.1 Description on term food spoilage.The term food spoilage can be derived as a repulsive change in a sustenance's typicalstate. Such changes can be identified by notice, taste, touch, or sight. These progressions arebecause of various reasons - air and oxygen, dampness, light, microbial development, andtemperature. Waste is the procedure in which nourishment falls apart to the point in which it isn'teatable to people or its nature of edibility ends up lessened. Different outside powers are in
desklib-logo
You’re reading a preview
card-image

To View Complete Document

Become a Desklib Library Member.
Subscribe to our plans

Download This Document