Food Safety Management Report - Flat Three restaurant
11 Pages2915 Words26 Views
Added on 2020-06-04
Food Safety Management Report - Flat Three restaurant
Added on 2020-06-04
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Food Safety management
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls needed for preventing physical and chemical contamination...............................11.2 Comparison of food poisoning and food borne infections....................................................11.3 Controlling of food-borne illness..........................................................................................2TASK 2............................................................................................................................................22.1 Categorization of food spoilage agents that affect food........................................................22.2 & 2.3 Discussion of methods of food preservation and their evaluation..............................2TASK 3............................................................................................................................................33.1 Key Steps in temperature control system..............................................................................33.2 Methods for the safe storage of food.....................................................................................43.3 Importance of personal hygiene in food contamination........................................................43.4 Cleaning and disinfection process of food safe production..................................................53.5 Problems with pest control in food premises........................................................................53.6 Need for hygiene design and construction............................................................................53.7 Importance of training as 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................................................................................................................................7REFERENCES ...............................................................................................................................8
INTRODUCTIONManagement of food safety refers to the procedure of storing as handling food stuffs insafer and proper manner in order to maintain the quality as well as taste of specific eatable forlong time frame (Kirezieva, 2013). The key intention of applying this concept is to reduce therate of food – borne diseases since large number of people are suffering from the same in UnitedKingdom. The current report is designed on the basis of Flat Three restaurant which is located inHolland Park, London. It is one of the famous restaurant delivering an open kitchen and Scandi -Japanese - Korean fusion menu to their possible customer. In this project, aspects associatedwith health issues and the ways of handling the same has been explained in detailed way. TASK 11.1 Controls needed for preventing physical and chemical contaminationFood contamination is defined as the presence of hazardous things in food items likemicroorganism, physical & chemical elements, etc. which is the reason of sickness in human.Physical contaminant occurs due to falling of unwanted particles such as hairs, glasses, nails,dusts, insect,etc. On the other hand, chemical contamination happens when any cyanogeneticchemicals like pesticides, drugs, insecticides, etc. These issues are causing food poisoning anddifferent other illness to consumers which could be dealt by following ways :Taking use of proper uniform during cookingCleaning kitchen appropriatelyToxic chemicals should keep at distant places1.2 Comparison of food poisoning and food borne infectionsFood- borne infections is kind of health issue which occurs due to consumption ofunhygienic foods consisting of bacteria or viruses. Entamoeba histolytica, Salmonella typhi, etc.are some food-borne diseases (Vladimirov, 2011). Whereas food poisoning is a form offoodborne infection that happens after the in-taking of preformed toxious substances. 1
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