logo

Food Safety & Preserving

10 Pages2918 Words256 Views
   

Added on  2020-07-22

About This Document

FOOD SAFETY MANAGEMENT INTRODUCTION 1 TASK 11 1.1 Controls necessary for physical and chemical contamination1 1.2 Comparing characteristics of food poisoning and food borne infections1 1.2 Controlling of food-borne illness2 | | 2.1 Categorisation of food spoilage agents that affect food2 2.2 & 2.3 Discussion of methods of food preservation and their evaluation 3 TASK 34 3.1 Key Steps in temperature control system 4 3.2 Methods for the safe storage of food 4 3.3 Importance of personal hygiene in the control of food contamination4 3.4 Cleaning and

Food Safety & Preserving

   Added on 2020-07-22

ShareRelated Documents
FOOD SAFETYMANAGEMENT
Food Safety & Preserving_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls necessary for physical and chemical contamination..............................................11.2 Comparing characteristics of food poisoning and food borne infections ............................11.3 Controlling of food-borne illness..........................................................................................2TASK 2............................................................................................................................................22.1 Categorisation of food spoilage agents that affect food........................................................22.2 & 2.3 Discussion of methods of food preservation and their evaluation..............................3TASK 3............................................................................................................................................43.1 Key Steps in temperature control system..............................................................................43.2 Methods for the safe storage of food.....................................................................................43.3 Importance of personal hygiene in the control of food contamination.................................43.4 Cleaning and disinfection as a process supporting safe food production.............................53.5 Problems associated with pest control in food premises.......................................................53.6 Need for hygienic design and construction of food premises...............................................53.7 Importance of training as a quality assurance mechanism....................................................5TASK 4............................................................................................................................................64.1 Food hazard risk assessment.................................................................................................64.2 Food safety control system....................................................................................................74.3 Food safety guide for legislation compliance.......................................................................7CONCLUSION................................................................................................................................7
Food Safety & Preserving_2
INTRODUCTIONFood safety is an approach that tells how much hygiene is important while serving andpreparing of dishes. Along with this food items should be kept safe so that nobody fall ill byeating that dish. Major risk of an individual is his/her life and impurity of food directly hamper alife cycle of a person. This is a global issue after emerging trend of health consciousness. Thesesituations become reason of development of food safety management. This system assist anorganisation in controlling its food chain in most pure, safe and hygiene manner so that health ofconsumers should not hamper. This report is focused on French Table restaurants which carriedout some efforts in respect to maintaining food safety. This food chain is operating their businessactivities in London. All attention in this assignment is paid on food agents whom are liable forfood borne, illness and way in which it can be prevented. TASK 11.1 Controls necessary for physical and chemical contaminationContamination of food is defined as corrupted food objects because of mixture of impureelements that can be found in any form like physical, chemical or biological. Contamination offood that is in physical and chemical format is a controllable factors and control action is takenby ensuring cleaning and sensitising all utensils and equipments, hygiene and storing food inideal temperature is other relevant options. Biological contamination means involvement of some organism and this can be erased bymaintaining environment cleanliness along with ensuring food handling and cleaned foodpreparatory equipments. On the other side of coin, physical contamination can be removed bythrough preparation of food in ideal manner so that and by washing all utensils and dishesproperly. By taking aid of this action, food manager could get countered unwanted rodents fromfood objects. 1.2 Comparing characteristics of food poisoning and food borne infectionsFood poisoning happens due to intake of toxic elements in food and here with this, foodborne infections emerges through involvement of pathogens which are main cause behindcontamination of food. Vastly identified food borne infections are Giardia, Listeria, Norovirusand Salmonella. Major feature of food borne diseases are that they comprises organism andviruses which are reason of various infections which are similar as food poisoning. Occurrenceof these dieseas are mainly record in summer and people with less immunity are persons who get1
Food Safety & Preserving_3

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
Controlling food safety & its effectiveness
|10
|3120
|147

Food Safety Management Systems : Assignment
|11
|2988
|51

Food Safety Management - Assignment
|13
|3257
|64

Food Safety Management: Controls to Prevent Contamination, Characteristics of Food Poisoning and Food Borne Infections, and How to Control Food-Borne Illnesses
|22
|916
|27

Food Safety Management Assignment - “The Ledbury” restaurant
|12
|3410
|340

Food Safety Management PDF
|11
|3417
|79