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Food Safety Management Systems Assignment

This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and complexities of food safety, and the emerging threats in the field.

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Added on  2020-12-29

Food Safety Management Systems Assignment

This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and complexities of food safety, and the emerging threats in the field.

   Added on 2020-12-29

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FOOD SAFETYMANAGEMENT
Food Safety Management Systems Assignment_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Control required to prevent physical and chemical contamination of food.....................11.2 Comparison between characteristics of food poisoning and food borne infections.........11.3 Discussion on how food-borne illness can be controlled.................................................1TASK 2............................................................................................................................................12.1 Categorise the food-spoilage agents that affect food.......................................................12.2 Methods of food preservation and 2.3 Effectiveness of food preservation method.........2TASK 3............................................................................................................................................43.1 Discussion of the key steps in TCS..................................................................................43.2 Various techniques for storing food safely.......................................................................53.3 Benefits of personal hygiene in the Ritz Hotel to control from food contaminating.......63.4 Importance of cleaning and disinfection..........................................................................63.5 Assessing the issues that are connected with pest control in food premises....................73.6 Necessity of hygiene design and structure of food premises...........................................73.7 Importance of the training session in the hotel.................................................................84.1 Food Hazard Risk Assessment.........................................................................................84.2 Food Safety Control System.............................................................................................94.3 Food Safety Guide For Legislation Compliance..............................................................9CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11
Food Safety Management Systems Assignment_2
INTRODUCTIONFood safety management is a hindering approach to distinguishing, avoiding andreducing food-borne risk to ensure that food is safe and can consume. The study is based on foodsafety management of The Ritz Hotel and mainly focus to the facts and information that requiredto prevent contamination of foods whether it is physical, chemical or cross contamination inhotel. Various factors that are responsible for spoilage of food and safe storage of food will beevaluate in this report. The study will compare difference and similarities between foodintoxication and food-borne infections and discuss how this illness can be controlled.Restaurantcan use various preservation method and their effectiveness will be analysed. The report willevaluate major steps in proper temperature control system and techniquesof how they can storefood safe. The benefits of hygiene, cleaning, disinfection and need of hygiene design will alsoanalyse in the report. The problems that are associated with pest control will also evaluate in theassessment.TASK 11.1 Control required to prevent physical and chemical contamination of foodCovered in PPT1.2 Comparison between characteristics of food poisoning and food borne infectionsCovered in PPT1.3 Discussion on how food-borne illness can be controlledCovered in PPTTASK 22.1 Categorise the food-spoilage agents that affect foodSpoilage is a process where the edibility quality is reduced from the food (Factors offood spoilage, 2019). It can be defined as disagreeable change in normal state of food such as;change in colour, texture, taste, etc. In Ritz Hotel, contamination of food or spoilage throughvarious origin such as; bacteria, enzymes and indecent use of distribution channel.1
Food Safety Management Systems Assignment_3
Food spoilage agentsFood they affectBacteriaMeats and fishEnzymesThey are responsible for ripening process offruits and vegetables.TemperatureHigh temperature cause proteins to break downand vitamins can be destroyedLightFats, vitamins, pigments and protein foodsMoistureExcessive moisture encourage moulds to growin grain and cereal.2.2 Methods of food preservation and 2.3 Effectiveness of food preservation methodFood preservation refers to prevention of the growth of microorganisms and slowing theoxidation of facts that cause rancidity and it is a number of techniques that is used to preventfood from spoiling after slaughter or harvest (Bhunia, 2018).Methods of foodpreservationDiscussionEffectiveness2Illustration 1: Food spoilage agents(Source: Factors of food spoilage, 2019)
Food Safety Management Systems Assignment_4

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