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Food Safety Management System
This assignment is about food safety management in the hospitality industry.
15 Pages3438 Words424 Views
Added on 2020-10-23
Food Safety Management System
This assignment is about food safety management in the hospitality industry.
Added on 2020-10-23
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Food Safety Management
Table of ContentsINTRODUCTION...........................................................................................................................4TASK 1............................................................................................................................................4AC1.1: Discuss the controls required to prevent physical and chemical contamination of food......................................................................................................................................................4Covered in PPT...........................................................................................................................4AC1.2: Compare the characteristics of food poisoning and food borne infections....................4Covered in PPT...........................................................................................................................4AC 1.3: Discuss how food-borne illnesses can be controlled.....................................................4Covered in PPT...........................................................................................................................4TASK 2............................................................................................................................................4AC 2.1: Categories the food-spoilage agents that affect food....................................................4AC 2.2 and 2.3 Discuss methods of food preservation..............................................................5TASK 3............................................................................................................................................6AC 3.1: Discuss the key steps in a temperature control system..................................................6AC 3.2: Summaries methods for the safe storage of food..........................................................7AC 3.3: Evaluate the importance of personal hygiene in the control of food contamination.....7AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production........7AC 3.5: Assess the problems associated with pest control in food premises.............................8AC 3.6: Justify the need for hygienic design and construction of food premises.......................8AC 3.7: Justify the importance of training as a quality assurance mechanism...........................9AC 4.1: Produce a food hazard risk assessment.........................................................................9AC 4.2: Complete a food safety control system.......................................................................10AC 4.3: Devise a food safety guide for legislation compliance................................................10CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................12
INTRODUCTIONFood industry is one of the most fastest and growing industry and consumersexpectations are higher day by day, their safety and well being should be important concern forfood industry. Without managing safety and hygiene in food industry, it is not possible to gaintrust of consumers. To provide food hygiene and safety management solutions organisation haveto compliance with Safe quality food initiative, Hazard analysis and critical control points andISO so that they can ensure about safety measures of food. This report is based on Marriottwhich is an American international diversified hospitality industry that deals and manages largechain of hotels and related facilities of lodging. This report is based on contamination of foodand food poisoning with borne infections. It also elaborates food spoilage means and their agentsand food preservation methods to protect food for long time. Further it explains temperaturecontrol system and importance of personal hygiene in control of food contamination. It alsoaccess food hazard risk assessment so that risk should be eliminated at maximum level.TASK 1AC1.1: Discuss the controls required to prevent physical and chemical contamination of food.Covered in PPTAC1.2: Compare the characteristics of food poisoning and food borne infections.Covered in PPTAC 1.3: Discuss how food-borne illnesses can be controlled.Covered in PPT.TASK 2AC 2.1: Categories the food-spoilage agents that affect food.Food spoilage is a disagreeable change in food taste, smell, touch or in sight. Reasonbehind is air and oxygen, moisture, microbial growth and temperature.Agents of food spoilage:Agents Food BacteriaIt is one of the micro organisms that effectsnegatively on food and its quality. It needs
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