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Food Safety Management System- Doc

   

Added on  2020-11-12

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Food Safety Management
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Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3AC1.1: Discuss the controls required to prevent physical and chemical contamination of food.....................................................................................................................................................3AC1.2: Differentiate characteristics of food poisoning and food borne infections...................5AC1.3: How food-borne illnesses can be controlled..................................................................7TASK 2............................................................................................................................................8AC2.1: Divided the food-spoilage agents that affect food..........................................................8TASK 3..........................................................................................................................................10AC3.1: Discuss the key steps in a temperature control system.................................................10AC 3.2 methods available for the safe storage of food............................................................10AC 3.3: Evaluate the importance of personal hygiene in the control of food contamination...10AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production......10AC 3.5: Assess the problems associated with pest control in food premises...........................10AC 3.7: Justify the importance of training as a quality assurance mechanism.........................10AC 4.1: Produce a food hazard risk assessment.......................................................................10AC 4.2: Complete a food safety control system.......................................................................10AC 4.3: Devise a food safety guide for legislation compliance................................................10CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................12
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INTRODUCTIONFood safety management is a set of system that are interrelated which used in thecombination to ensure that food ingredient is safe for human being. It is a scientific disciplinethat describing the preparation, storage and preparation in proper manner. It will describe theFrench table restaurant that use the different techniques and methods for controlling thecontamination. This report will discuss about the agent that causes the food contamination andfood-borne illness. This assignment will describe the processes that effectively prevent andcontrol the food spoilage or preserve the quality of food items. Furthermore, This report willdiscuss about the importance of an effective prevention system in the food contaminationcontrol. TASK 1Covered in pptTASK 2AC2.1: Divided the food-spoilage agents that affect foodFood spoilage can be defined as disagreement that is changed in the states of food items.It is a complex process that increase the quality of harmfulness. It is caused by increasing thegrowth of microorganism. There are different type of Food spoilage agent that affects the fooditems. Temperature – The temperature of system is to extent the measurement of kinetic energyof molecules. This factor is affecting the enzyme activity in the food preservation system. In thisway, it can be minimized the appearances and taste of fresh products. When the product kept atthe temperature so that it will increase the risk of freezing which cause the texture and color.This food spoilage agent is affecting the food items such as fresh fruits and vegetables. Bacteria – This the most abundant microorganisms and food spoilage agent found on theearth. It is a type of tiny bacteria helps for converting the milk into the curd (Escanciano andSantos-Vijande, 2014). This food spoilage agent is affecting the food items such as eggs, meatsand poultry when they can be under-cooked causes of illness. Bacteria is affecting the raw eggs,poultry and milk product which causes the food positioning. Fungi – Fungi is basically the eukaryotic organism that includes molds or yeastmicroorganism. This type of microorganism is affecting the food products because it willreproduce the multi-cellular fungi. It is directly contact with the food ingredient to affect their
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quality. It is needed for industry to protect their food items to fungi by using preservationmethods. Fungi is a type of food spoilage agent that affect the food materials such as coffee, tea,soy sauce and alcoholic drinks etc. Protozoa – It is a type of living microorganism that spread and transmitted from oneplace to another. They are single celled microorganism that causes the disease such as foodpositioning. Protozoa is mainly affected the vegetables and fruits by washing with contaminatedwater.
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