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Food Safety Management - Assignment Solved

This assignment is about food safety management in the hospitality industry, focusing on the importance of ensuring safe and wholesome food for customers. It discusses the challenges and complexities of food safety, as well as the risks associated with unsafe food. The assignment also highlights the emergence of new threats to food safety and the need for constant vigilance in the industry.

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Added on  2020-12-10

Food Safety Management - Assignment Solved

This assignment is about food safety management in the hospitality industry, focusing on the importance of ensuring safe and wholesome food for customers. It discusses the challenges and complexities of food safety, as well as the risks associated with unsafe food. The assignment also highlights the emergence of new threats to food safety and the need for constant vigilance in the industry.

   Added on 2020-12-10

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Food Safety Management
Food Safety Management - Assignment Solved_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Enclosed in ppt............................................................................................................................1TASK 2............................................................................................................................................12.1. Categorising the food-spoilage agents that affected food....................................................12.2. Different methods of Food prevention.................................................................................22.3. Evaluating the effectiveness of food preservation methods.................................................2TASK 3............................................................................................................................................33.1. Discussing the key steps in temperature control system......................................................33.2. Summarising methods for the safe storage of food..............................................................33.3. Evaluating the importance of personal hygiene in the control of food contamination........43.4. Evaluating Cleaning and disinfection as a process of safe food production........................43.5. The problems that are associated with pest control in food premises..................................63.6. Justifying the need for hygienic design and construction of food premises........................63.7. The importance of training as a quality assurance mechanism............................................6TASK 4............................................................................................................................................74.1. Producing a food hazard risk assessment.............................................................................74.2. Food safety control system..................................................................................................74.3. Food safety Guide for legislation compliance.....................................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
Food Safety Management - Assignment Solved_2
INTRODUCTIONFood safety management is the an essential requirement in the food industry. As foodsafety and hygiene becomes an emerging demands amongst the customers, it is essential for thehotel business to consider the food safety in order to reducing the risk of food borne illness thatoccurs through taking contaminated food. The present study will assist in understanding differentaspects of food safety. The report will highlight the food contamination and agents that causefood illness in presentation. Further, report will include the process of an effective food spoilageand preserve food quality. The report will highlight food safety management of Marriottinternational. Later, food hazard assessment will include with food control system.TASK 1Enclosed in pptTASK 22.1. Categorising the food-spoilage agents that affected food.Food spoilage can be termed as the process in which a food deteriorates to a point atwhich it can be eaten by human or has leads to reduce its quality to be eaten. There are variousfactors that can leads to spoilage of food (Luning and et.al., 2011). Some of the food-spoilageagents are as follows:Bacteria: They occurs in various size, shape that are depends on the environment they aregrowing in. Bacteria's are capable of breaking down the food which leads to create acids andother waste products in the process. The food that can be spoiled by bacteria are found in anykind of foods, wither meat or egg. Or on fresh fruits and vegetables.Moulds: They are the kind of fungi, they grow on food and can cause allergic reaction orrespiratory problems. Some moulds carry toxins which leads to disease. Normally, they lookfluffy. Moulds commonly founds on cereals, nuts and their products, they usually found on thehigh sugar foods.Yeasts: They are unicellular chlorophyll-free fungi that used to maintained a permanentunicellular growth form. They grow mostly near water and sugar as the source of energy. thefood that can not be attacked by bacteria because of low pH are accepted by yeast (Macheka and1
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et.al., 2013). Yeast can be found in the soil, on plants etc. they leads to spoil food like, freshfruits, vegetables, dairy products, flour etc.2.2. Different methods of Food prevention.Food prevention can be termed as the process of treating the food in order to maintain thefood safe from any kind of contamination and kept for longer time. It can assist in keeping andpreserving food, its flavour, freshness, texture. Food preservation will help the food to keep safeand fresh for longer period of time. There are different types off method for food preservation.Filtration: in this method, all the microorganism can be removed from water, beer, soft drinkand other liquid. It assist in preserving flavour and aroma of the original products.Drying: It is one of the oldest method for food storing. This method dry water content from thefood that leads to reduce the chance for growing of microorganism. meats, fruits, vegetables areplaced in sun in order to dry which help to keep the food for longer time. Some times, thismethod leads to change the taste of the food.Freezing: freezing the food will less than 0ºC , this method will help in keeping most of thefoods free from microorganism (Abdelhakim and et.al., 2019). It can leads to keep the freshnessof the food.Vacuum packing: In this method, food is being packed under atmosphere that will reduce theoxygen level and increase the carbon dioxide level. This method is effective in order to storefruits.Canning: It is the process of applying heat to the food that is sealed in a can in order to destroyany microorganism that can leads to cause food damage. This techniques is effective in order tostop the spoilage through heating for a specific period of time.2.3. Evaluating the effectiveness of food preservation methods.Food prevention is the process of keeping the food safe for a longer tome from themicroorganism in order to prevent the food from contamination and spoilage. There are variousmethods and techniques in order to prevent the food. Effectiveness of each method are asfollows:Food preservationmethodEffectiveness of these method2
Food Safety Management - Assignment Solved_4

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