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Food Safety Management - Assignment (Pdf)

   

Added on  2020-10-22

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Food Safety Management

TABLE OF CONTENTSINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3AC 1.1 Discussing the methods of controlling food contamination...........................................3AC 1.2 Comparison of the characteristics of food poisoning and food borne illness................4AC 1.3 controlling food-borne illnesses.....................................................................................5TASK 2............................................................................................................................................6AC 2.1 food spoilage agents affecting foods..............................................................................6AC 2.2 Methods of prevention of foods......................................................................................6AC 2.3 Evaluation of effectiveness of food preservation methods.............................................7TASK 3 ...........................................................................................................................................8AC 3.1 Discussing the key steps in temperature control system ...............................................8AC 3.2 Summarising the methods of safe storage of food.........................................................8AC 3.3 Importance of personal hygiene in the control of food contamination...........................9AC 3.4 Evaluating cleaning and disinfection as a process supporting safe production of food.9AC 3.5 Assessing the problems associated with pest control in premises................................10AC 3.6 Justifying the need for hygienic design and construction of food premises.................10AC 3.7 Justifying the importance of training of quality assurance mechanism........................10AC 4.1 Producing a food hazard risk assessment.....................................................................11AC 4.2 Complete food safety control system...........................................................................11AC 4.3 Food safety guide for legislation compliance...............................................................12CONCLUSION .............................................................................................................................12REFERENCES..............................................................................................................................13

INTRODUCTIONFood safety management is the process of designing, framing policies for managing thesafety standards in the food premises. It involves the identification, evaluation and controlling offood hazards in a restaurant or any other food place. The present report will cover food safetymanagement in Water's Restaurant, situated in Birmingham, UK. The place offers vegan and nonvegan dishes to its customers and is famous for its oyster shell decor. The report will discussabout the different methods of controlling physical and chemical contamination of food in therestaurant, characteristics of food poisoning and food borne illness and how such food bornediseases can be controlled. Further, the assignment will focus on the key steps in the temperaturecontrol system, methods for safe storage of food, pest control management and the problems thatare associated with pest control system. Lastly, a legislative guide will be prepared for ensuringthat laws and regulations have been properly complied in the restaurant. TASK 1AC 1.1 Discussing the methods of controlling food contaminationcovered in PPTAC 1.2 Comparison of the characteristics of food poisoning and food borne illnesscovered in PPTAC 1.3 controlling food-borne illnessescovered in PPTTASK 2AC 2.1 food spoilage agents affecting foodsFood spoilage is the process where food becomes unfit to eat by humans. It generallyoccurs when the food is kept for too long under unfavourable conditions. Food starts to smellfoul and looks rotten (Bratu, 2016) Its agentsare those which causes the involvement of contamination in the food. Bacteria,viruses, protozoa, etc. are the major food spoilage agents. CategoryDescription of categoryKind of Food affectedBacteriaThese are living micro-organismsthat multiplies it size underfavorable conditions.Meat, poultry items, dairyproducts are affected by bacteria.

ProtozoaThese are single celled bacteriumthat spoils food.Vegetables and fruitsFungi and YeastsYeasts is one type of fungi thatspread in warms places. Yeasts affects starchy food itemslike bread. TemperatureTemperature is one of the biggestreason of food spoilage(Dzwolak, 2016).Food kept for too long in warmplaces whether raw or cooked isspoiled.Micro organismThese are too small that they cannot be seen with naked eyes. They effect water, dairy productsetc.InsectsThere are numerous categories ofinsects. Most of them are livingorganisms.They spoil stored foods like flour,dried food, pantry products, etc.Pests or petsPests are those organisms thatspoils plants. Ants, snails, etc. areexample of pests.Pests spoils plants, storedproducts like sugar, flour, etc.Enzyme activityInclusion of this activity in foodcauses enhancement ofmicroorganism in food throughwhich foods gets spoiled.It results in oxidation in foodthrough which food like yeast,vegetables, etc. get spolied.Chemical changesWhen food achieves unwantedquality, and odor, it may causethrough chemical changes.It results in reduction in thequality of food. Physical changeIt may cause due to chemicalchanges, bacterial effect, etc. inthe food.Generally vegetables, fruits, etc.gets affected through physicalchanges.AC 2.2 Methods of prevention of foodsMethods of preventing foodSegregating food items and storing them separately : Food items that have different longevityi.e some food are highly perishable in nature should be stored separately for avoiding thespoilage of other materials.Freezing : Keeping food in the cold temperature like in refrigerators could help the restaurant in

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