Food Safety Management - Assignment Solution

   

Added on  2020-10-22

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FOOD SAFETYMANAGEMENT
Food Safety Management - Assignment Solution_1
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Food contamination and their types.................................................................................11.2 Characteristic of food poisoning and food borne infections............................................11.3 Food borne illness and methods to control.......................................................................1TASK 2............................................................................................................................................12.1 Food spoilage and its agents.............................................................................................12.2 Food preservation methods ..............................................................................................22.3 Effectiveness of selected methods....................................................................................2TASK 3............................................................................................................................................33.1 Key steps in temperature control system..........................................................................33.2 Procedures for safe storage of food..................................................................................33.3 Importance of personal hygiene in control of food contamination..................................53.4 Disinfection and cleaning process that safe food production...........................................53.5 Problems associated with pest control in food premises..................................................63.6 Need of construction of food premises and hygienic design............................................63.7 Importance of training as quality assurance mechanism..................................................74.1 Food hazard risk assessment............................................................................................74.2 Food safety control system...............................................................................................94.3 Food safety guide for legislation abidance.......................................................................9CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11
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INTRODUCTIONFood safety is one of the most important things that has to be managed by the hotels andrestaurants for maintaining health environment (Kumar, Mohanta and Kang, 2017). This reportwill discuss about the food contamination and methods to prevent it. It also explains food borneinfection and food poisoning that ways to control these factors. Moreover, this study clarifiesimportance of training, food safety and food safety control system. It will justify food hazard riskassessment and importance of hygienic design and construction of food premises.TASK 11.1 Food contamination and their typesCovered in ppt1.2 Characteristic of food poisoning and food borne infectionsCovered in ppt1.3 Food borne illness and methods to controlCovered in pptTASK 22.1 Food spoilage and its agentsUsually oxygen cause food spoilage in different ways, it provides conditions that mustenhance the growth of microorganism that causes damage of foods with the contact of enzymesand it also causes oxidation. Change in food color, texture, taste and unpleasant odor are thesigns of food spoilage.Food spoilage agents Explanation Food that agents affectMicrobial spoilageIt occurs due to presence ofviruses, bacteria and fungi ondry foods and other productsthat are related with foods. Breads, curd, milk and cheese.Non microbial spoilageIt takes place due to changingin use of equipment andpackaging food. It deals withrelease of chemical objectseither due to material that areThese agents are presence inmetal caned food or materialthat are using in packaging. 1
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using in cooking and preparingfood. Enzymatic spoilageIt occurs due to reactions byenzymes throughout theactivation sites (Milios,Drosinos and Zoiopoulos,2014). Storage temperatureplay vital role in increasingenzymatic spoilage agents. Banana, vegetables like tomatoand fruits like apples etc.Food preservation meansFood preservation process prevent the growth of yeasts or microorganism as well assreducing oxidation of fasts that cause rancidity. Boiling foods, pickling in vinegar, freezing arethe best ways to preserve food. 2.2 Food preservation methods 2.3 Effectiveness of selected methodsFreeze: Freeze slower down the rates ofdeterioration and reduce bacterial actioneffectively. Herbs in water always frozen in icecube trays that prevent it for longer.In Frozen food microorganism cannotfunction. This will store food longer time anddestroy harmful things. Canning: Canning is traditional methods thatprovide useful in preventing fruits andvegetables and other food products spoilageunder particular conditions. It involveseffective sealing and processing of foodsgoods. It helps by extending the shelf life forparticular duration. It also stopped deterioration for rangeof more than 4 to 5 years.Heat: Blanching or boiling food at hightemperature destroys all bacteria and enzymeactivity and all microorganism (Aung andChang, 2014). By heat all the harmful germsIt killed most of the bacteria at 212 Fboiling point of water. Food must be preserve while it still hotthat maintain benefits of boiling.2
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