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Food Safety Management Solved Assignment (Doc)

   

Added on  2021-01-02

14 Pages3458 Words367 Views
Disease and DisordersNutrition and Wellness
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FOOD SAFETYMANAGEMENT
Food Safety Management Solved Assignment (Doc)_1

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Covered in PPT.......................................................................................................................1TASK 2............................................................................................................................................12.1: Food-spoilage and its agents...........................................................................................12.2: Food preservation Methods ............................................................................................22.3: Effectiveness of chosen methods....................................................................................2TASK 3............................................................................................................................................33.1 Steps in temperature control system.................................................................................33.2 Food storage methods.......................................................................................................33.3 Importance of personal hygiene ......................................................................................43.4 Importance of cleaning and disinfection .........................................................................53.5 Issues during pest control system.....................................................................................53.6 Hygienic design and construction of food premises.........................................................53.7 Importance of training......................................................................................................64.1: Produce a food hazard risk assessment...........................................................................64.2: Food safety control system..............................................................................................74.3: Food safety guide for legislation compliance..................................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
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INTRODUCTIONHygiene and food safety become an emerging need in food industry, therefore,maintaining food safety and hygiene is a compelling requisite for food businesses to sustain incurrent competitive market. Professionals and managers has to know about management of foodsafety (Tenenhaus‐Aziza and et.al., 2014). The present report will explain about chemical andphysical contamination of food and methods required to prevent both contamination's. In thisstudy will justify differences between food borne infections and food poisoning and also discusabout their characteristics, dissimilarities and similarities. Moreover, this report will include theways to control food borne illnesses and explains food spoilage agents categories. Furthermore,it clarifies food preservation methods, steps in temperature control system, importance ofpersonal hygiene and methods for storage food safe. It clarifies importance of training regardingquality management and also discussed the need of construction of food premises and designhygienic areas to prevent bacteria. TASK 1Covered in PPT1
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TASK 22.1: Food-spoilage and its agentsFood spoilage is defined as the process that indicate towards the objectionable andunwanted changes such as appearance, smell, texture in the food products leading toinappropriate consumption. It has become one of the major concerns in the food industry andthere is a need to understand the causative agents and its impact that affect the sustenance levels.Causative agentsExplanation ExamplesMicrobial spoilageThis occurs due to presence ofbacteria, viruses, parasites,fungi as foreign materials onthe dry foods and other relatedproducts.Fluffiness in breads, cheeseetc. Smelly foods like curd,milk, vegetables etc.Enzymatic spoilageThis type of spoilage is due tooccurrence of reactions by theenzymes through activationsites and temperature playsessential role in increasing it.Ripening of banana, change ofcolour in other vegetables liketomatoes, apples etc.Non-microbial spoilageThis takes place due tochanges in the packaging oruse of utensils/equipments.Primarily, it deals with releaseof any chemical substanceeither due to materials used inpreparing or cooking food andmaintenance purposes.Presence of metal in cannedfood or packaging material,rancidity process which breakthe fatty acids into fats etc.
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