logo

Food Safety Management Assignment Solution - Doc

   

Added on  2020-10-05

15 Pages3565 Words451 Views
FOOD SAFETYMANAGEMENT
Food Safety Management Assignment Solution - Doc_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Control required to prevent physical and chemical food contamination..............................11.2 Comparison of the 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 agent that affect food..............................................................12.2 Methods of food preservation and 2.3 Effectiveness of food preservation methods............2Task 3...............................................................................................................................................33.1 Key steps in temperature control system..............................................................................33.2 Methods for safe storage of food..........................................................................................53.3 Importance of personal hygiene in the control of food contamination.................................53.4 Evaluation of cleaning and disinfection as a process of safe food production.....................53.5 Problems associated with pest control in food premises.......................................................63.6 Need for hygienic design and construction of food premises...............................................63.7 Justifying importance of training as a quality assurance mechanism...................................7TASK 4............................................................................................................................................74.1 Producing a food hazard risk assessment..............................................................................74.2 Completing food safety control system.................................................................................84.3 Devising food safety guide for legislation and compliance..................................................9REFERENCES................................................................................................................................9
Food Safety Management Assignment Solution - Doc_2
Food Safety Management Assignment Solution - Doc_3
INTRODUCTIONFood safety in the current time is been considered as the major concern of the people aswith the increasing awareness regarding health and its issues. The report is mainly concernedwith the information and facts about the food and safety aspects. The present topic is based onfood safety management in the Adam's restaurant, a fine dining restaurant establish in UK and itwould be evaluating different sources of food contamination and identify the controls that areavailable to prevent the contamination of food. Along with it, food poisoning, food-borne infection and food-borne illness will beunderstand in this report with their symptoms and control measures (Food Borne Illness, 2019).Various factors will be also evaluated that are responsible for spoiling food. The best foodpreservation method and the effectiveness of the specific method will be identify. The study willevaluate the safe storage method that can be use by the restaurant to prevent the contamination offood. The report will depict the importance of personal hygiene, cleaning and pest control toprevent food contamination.TASK 11.1 Control required to prevent physical and chemical food contaminationCovered in PPT1.2 Comparison of the 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 agent that affect foodFood spoilage is a disagreeable change in a food's normal state (Davidson, 2018). It canbe defined as any changes in the smell, visual and texture of food that makes it unacceptable forhuman consumption. Spoilage of food is a complex condition in which a combination ofmicrobial and biochemical activities may interact.Food spoilage agentsFoods they affectMoistureCereals and grains due to moulds that are1
Food Safety Management Assignment Solution - Doc_4

End of preview

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

Related Documents
Food Safety Management Systems Assignment
|14
|3812
|96

Food Safety Management Assignment (Solved)
|12
|3367
|350

Food Safety Management - Doc
|13
|3593
|345

Food Safety Management Assignment : Gordon Ramsay
|13
|3778
|82

Food and Safety Management - Ledbury Assignment
|11
|3438
|382

Food Safety Management System PDF
|10
|3377
|247