Food Safety Management- Doc
This assignment is about food safety management in the hospitality industry.
11 Pages3084 Words211 Views
Added on 2020-10-05
Food Safety Management- Doc
This assignment is about food safety management in the hospitality industry.
Added on 2020-10-05
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Food Safety Management
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1AC 1.1 Discuss the controls required to prevent physical and chemical contamination of food.................................................................................................................................................1AC1.2: Compare the characteristics of food poisoning and food borne infections................1AC1.3 Discuss how food borne illness can be controlled......................................................1TASK 2............................................................................................................................................1AC2.1 Categories of food spoilage agents that affect food....................................................1AC2.2 Discuss methods of food preservation........................................................................3AC2.3 Evaluate the effectiveness of food preservation methods...........................................3Task 3...............................................................................................................................................4Ac3.1 Steps in temperature control system............................................................................4Ac3.2 Methods for the safe storage of food ..........................................................................4Ac3.3 Importance of personal hygiene in the control of food contamination........................5Ac3.4 Importance of cleaning and disinfection as a process supporting safe food production. 5Ac3.5 Problems associated with pest control in food premises.............................................5Ac3.6 Need for hygiene design and construction of food premises.......................................5Acv3.7 Importance of training as a quality assurance mechanisms.......................................6TASK 4............................................................................................................................................6AC4.1 Food hazards commonly witnessed at food serving and processing areas.................6AC4.2 complete a food safety control system........................................................................6AC4.3 Devise a food safety guide for legislation compliance...............................................7Conclusion.......................................................................................................................................7REFERENCES................................................................................................................................8
INTRODUCTIONFood safety management refers to a system which identifies, evaluates and control the foodhazards at all level of food supply such as food preparation, packaging and transportations. Foodindustry is the fastest growth industry in recent times. With increase awareness amongconsumers their expectation also increased. So it is duty of food organisation to provide productwith customer safety and well-being. The Ledbury is the restaurant which located in London,England. This restaurant opened by head chef Brett Graham in 2005. It makes the British cuisinefood and it has 55 persons seating capacity in their restaurant. This study defines controlsrequired to prevent physical and chemical contamination of food. It also explains differentbetween food poisoning and food born infection and their characteristics. This study presentsprocesses that can effectively prevent food spoilage and preserve food quality. In this alsodiscussed key aspects of temperature control system.TASK 1AC 1.1 Discuss the controls required to prevent physical and chemical contamination of food.(Covered in PPT)AC1.2: Compare the characteristics of food poisoning and food borne infections.(Covered in PPT)AC1.3 Discuss how food borne illness can be controlled(Covered in PPT)TASK 2AC2.1 Categories of food spoilage agents that affect food.Food spoilage refers to the process of changing in the food at that point when it is not eatable forhumans any more. There are many external factors which cause for spoil of food and also whenfoods are kept for long period and not store properly, they started spoil. If humans eat spoilagefood, they become sick and will become victim of food poisoning. We can identified spoilage offood by the smell, taste, appearance, structure or colour which is change due to foodspoilage(food safety hazard, 2016). CATEGORIES FOOD SPOILAGE AGENTS AND THE FOODS THEY AFFECT - 1
FOOD SPOILAGE AGENTSEXPLANATIONTYPES OF FOOD THEYAFFECTBACTERIABacteria can spoil food and theycan come into contact with foodthrough insects, air, water and human bodies. Meat, Eggs, Poultry, Vegetables, Soft cheeses, Unpasteurized milk, Salads, Water etc. FUNGIFungi are living organism which includes moulds, yeasts etc.Bread, Mushrooms, Maize, Barley, Juices, Garlic bread, Peanuts, Cereals etc. TEMPERATUREThere are good bacteria in foods but when they comes intothe contact with high or low temperature which cause food spoilage(Manning, 2017). Fruits, Vegetables, Mayonnaise.MOISTUREHigh moisture impact the qualities of food negatively.Bread, Butter, Corn flakes, Fruits, Vegetables, Jams, Jellies, Sugar, Cakes etc.AIR AND OXYGENAir and oxygen affect food through air pollution which is created by humans and factories. Crops, Vegetables and FoodsENZYMESEnzymes can spoil foods by thereaction between oxygen and food components. Apples, Bananas, Tomato, Corns etc.MICRO-ORGANISMSSweet butter, Fish products, Meats etc. LIGHTSThe extent of light also affect the foods and become the causefor food spoilage.Meats, Dairy products, Milk,Fats and oils etc.INSECTSUnclean places call insect. Theycomes into the food and spoil All types of foods(Jan and Vincenzo, 2016).2
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