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Controlling food safety & its effectiveness

   

Added on  2020-06-06

10 Pages3120 Words147 Views
FOOD SAFETYMANAGEMENT

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls necessary for physical and chemical contamination..........................................11.2 Characteristics of food poisoning and food borne infections...........................................11.3 How food borne illness can be controlled........................................................................2TASK 2............................................................................................................................................22.1 Food spoilage agents that affects food.............................................................................22.2 & 2.3 Method of food preservation as well as its effectiveness ......................................2TASK 3............................................................................................................................................33.1 Measures to control temperature for food items...............................................................33.2 Methods through which food can be stored safely in organisation..................................43.3 Importance of personal hygiene in food contamination...................................................43.4 Evaluation of cleaning and disinfection to prevent food..................................................53.5 Problems associated with pest control in food items........................................................53.6 Need for hygiene design and construction of food premises...........................................53.7 Importance of training......................................................................................................6TASK 4............................................................................................................................................64.1 Food hazard risk assessment............................................................................................64.2 Food safety control system...............................................................................................74.3 Food safety guide for legislation compliance...................................................................7CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................8

INTRODUCTIONIn today's competitive world, ensuring food and safety is almost a difficult task. With thechange in course of time because of the globalisation many people are now conscious about foodrelated to safety of health (Pierson, M.D., 2012). As compared to past, now a days food productsbecomes unhealthy as it includes contaminated ingredients. This report reveals all about safetycontrol systems, inspection and supportive enforcement measures. Therefore, French TableRestaurant of UK has taken in this file. Assistant manager of this enterprise has made aninvestigation report about food hygiene and safety. This organisation is operating its businessactivities in London. TASK 11.1 Controls necessary for physical and chemical contaminationFood contamination can be defined as corrupted substances which is usually done bymixing impure elements through physical, chemical or biological process. Physicalcontamination is a mixture of foreign impure substance. While chemical impurity is done bymixing artificial or natural toxic substance (What is Food Contamination?. 2016). On the otherhand biological contamination is belongs to food which is contaminated by involvement of someorganism like bacteria and virus produced through rodents, insects and other microorganism.Physical contamination can be controlled by cleaning utensils used in preparation of foodas well as done in ideal manner. Apart from this chemical contaminated food can be removed byusing ingredients which are not out dated. While by washing hands before cooking and sanitisingthe equipments can prevent food against contamination of food by biological process.1.2 Characteristics of food poisoning and food borne infectionsFood borne infection is an illness which can be caused due to consumption ofcontaminated substance. Consequently it results to food poisoning which can be defined as anacute gastroenteritis. The main symptoms of food poisoning are vomiting, fever, loose motionetc. While pathogens which causes food borne infection are Salmonella nontyphoidal,Campylobacter, Literia and more. Due to this infectious diseases a person can be died. 1

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