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(Doc) Food Safety Management Assignment

   

Added on  2020-10-22

11 Pages3310 Words498 Views
Disease and DisordersNutrition and WellnessPublic and Global Health
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FOOD SAFETYMANAGEMENT
(Doc) Food Safety Management Assignment_1

Table of ContentsINTRODUCTION...........................................................................................................................3LO 1.................................................................................................................................................31.1 Controls required to prevent physical and chemical contamination of food........................31.2 Compare characteristics of food poisoning and food borne infections.................................41.3 Ways food-borne illness can be controlled...........................................................................5LO 2.................................................................................................................................................62.1 Food-spoilage agents categories that affect food..................................................................62.2 Methods of food preservation...............................................................................................62.3 Effectiveness of Food preservation methods........................................................................7LO 3.................................................................................................................................................83.1 Key steps in a temperature control system............................................................................83.2 Methods for the safe storage of food.....................................................................................83.3 Importance of personal hygiene in the control of food contamination.................................93.4 Cleaning and disinfection as a process supporting safe food production.............................93.5 Problems associated with pest control in food premises.....................................................103.6 Need for hygienic design and construction of food premises.............................................103.7 Importance of training as a quality assurance mechanism..................................................10LO 4...............................................................................................................................................114.1 Food hazard risk assessment...............................................................................................114.2 Food safety control system..................................................................................................114.3 Food safety guide for legislation compliance.....................................................................11CONCLUSION..............................................................................................................................12REFERENCES..............................................................................................................................13
(Doc) Food Safety Management Assignment_2

INTRODUCTIONFood safety management helps in handling, storing, cooking and serving food properly sothat it doesn't get spoiled or contaminated. It is one of the most essential thing in hotels to beconsidered to maintain safety and hygiene inside the hotels which can further lead inimprovement of public health as there are many diseases that occur form eating contaminated orspoiled food. There are various food safety measures, methods, regulations, legislations etc. thatare important for every hotel or restaurant to follow for safety of food. This assignment will layemphasis on various processes that can prevent food spoilage and preserve quality of food,different important effective preventive systems that can control food contaminations, controland construction of food management system and lastly a food safety guide for legislationcompliance.LO 11.1 Controls required to prevent physical and chemical contamination of foodEnclosed in presentation1.2 Compare characteristics of food poisoning and food borne infectionsEnclosed in presentation1.3 Ways food-borne illness can be controlledEnclosed in presentationLO 22.1 Food-spoilage agents categories that affect foodFood Spoilage means disagreeable change in normal state of food that can be detected bytaste, smell, sight or touch. These changes might occur in a food because of excess contact withair or oxygen, light, moisture, temperature or due to growth of microbial growth.Causes or agents of food spoilage:Bacteria: Fruits and vegetables, convert milk into curd (Benedict, Chiller and Mody,2016).Protozoa: cooked spoiled foodFungi: develop in warm places and grow on dead or rotting matter such as fruits.Temperature: major factor of spoilage of food.Types of food-spoilageFood it affects
(Doc) Food Safety Management Assignment_3

Microbial spoilageMilk, bread, rotting of fruits and vegetablesPhysical SpoilageAppleChemical Spoilage- Enzymic spoilageRotten tomatoChemical Spoilage- Enzymic browningUnwashed fruits and vegitables2.2 Methods of food preservationThere are various methods through which food can be preserved but few of the mostimportant food preservation methods are:Drying: One of the most common method to preserve food in which water activity isreduced which helps in preventing growth of bacteria. Can be done by dry freezing, shelfdrying, spray drying (Tewari and Abdullah, 2015).Freezing: Keeping all the food in cold storage.Smoking: it is a method in which food is exposed to the smoke from burning woods.Sometimes it is used to add flavours in the food as well.Vacuum packing: by making bottles or bags of food airtight.Curing and pickling: Curing removes moisture from food such as meat. Pickling meanspreserving food with either salt solution or vinegar solution.Canning and bottling: Cooked food is sealed in cans or bottles (Nakao and et.al, 2018).Potting: method in which meat is preserved by placing it in a pot and sealing it with alayer of fat.Lye: Sodium hydroxide addition that turns food alkaline Sugar: used in syrup form to preserve fruits.2.3 Effectiveness of Food preservation methodsFood prevention is a process of prevention of spoilage or decay of food by storing it in a suitableenvironment or condition, so that it can be used further in future safely. Food preventionmethods ensures that edibility, quality and nutritive value of food is maintained by preventinggrowth of bacteria, fungi etc.Food prevention methodIts effectivenessRefrigerationLower temperature retard the growth rate ofbacteria, fungi or microorganisms.
(Doc) Food Safety Management Assignment_4

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