Assignment on the Food Safety Management
11 Pages3205 Words340 Views
Added on 2020-06-06
Assignment on the Food Safety Management
Added on 2020-06-06
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Food Safety Management
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls required for prevent physical and chemical contamination...................................11.2 Comparing characteristics of food poisoning and food borne infections.............................21.3 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....................................................................................................64.3 Food safety guide for legislation compliance.......................................................................6CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................7
INTRODUCTIONFood enterprises arranges different sort of practises in which they facilitates efficient andeffective services to their buyers and customers at a wider scale. For them it is important thatthey possessive about the quality of their services of food. Core and prominent motive behindthis practises is to facilitates quality services to their buyers in accordance to their demands andneeds. With the help of this process a company can develop strong and effective relations withtheir consumers as well as users (Akhtar, Sarker and Hossain, 2014). the sited report project isbased on a restaurant which is known as “SMITHS BRASSERIE”. The named restaurant islocated at the London, UK. The restaurant is an Italian cuisine restaurant and established in theyear of 1958 along with they are offering fine dining. The sited report is concentrating ondifferent kind of idea and techniques in order to create food safety management at theirrestaurant for the consumers for serving best quality consumable item, food product and servicesto them in effective and smooth manner. TASK 11.1 Controls required for prevent physical and chemical contaminationChemical Contamination- it is refers to the food which has been having some sort ofchemical properties and due to that its uses they can be harder on the health of consumers. Otherside, there are some chemical element that has been occur in food, naturally; such as toxins insome of fishes, it might leads to dizziness (Nanyunja and et. al., 2015.).Biological chemical- it is refers to that properties by physical entity which is producethrough living being in the food such as microorganisms or pests, humans and rodents. Itundertakes viral contamination, bacterial contamination or parasite contamination which can betransferred through pest dropping, saliva and so on. Physical contamination- it is refers to the food which has been polluted through adifferent object at some stage of the manufacturing procedure (Osés And et. al., 2012). Theseproperties are having capability to injured some one and majorly carrying harmful properties thatcan leads illness. It involves band-aids, pieces of cooking tools and fingernails and so on whichcan be find in the last meal and harmful on health on customers. 1
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