Food Safety Management Assignment : Gordon Ramsay
This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and new threats to food safety, and the impact of unsafe food on public health.
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Added on 2021-01-02
Food Safety Management Assignment : Gordon Ramsay
This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and new threats to food safety, and the impact of unsafe food on public health.
Added on 2021-01-02
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FOOD SAFETYMANAGEMENT
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3Covered in PPT.......................................................................................................................3Task 2...............................................................................................................................................3AC 2.1 Categorising food spoilage agents that affects food..................................................3AC 2.2 Methods of Food Preservation & AC 2.3 Evaluation of the effectiveness of FoodPreservation Methods.............................................................................................................4TASK 3............................................................................................................................................5AC 3.1 Key steps in Temperature Control System:...............................................................5AC 3.2 Methods for safe storage of the food.........................................................................5AC 3.3 Importance of Personal Hygiene in control food contaminations.............................6AC 3.4 Cleaning and Disinfection as process for supporting Safe Food Production.............6AC 3.5 Assessing problems associated with Pest Control in food premises..........................7AC 3.6 Justification of need for hygienic design and construction of food premises............7AC 3.7 Importance of training as Quality Assurance Mechanism.........................................8TASK 4............................................................................................................................................9AC 4.1 Producing a food hazard risk assessment...................................................................9AC 4.2 Establishing food safety control system for effectively protecting consumer's health9AC 4.3 Food safety guide for legislation compliance..........................................................10CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11
INTRODUCTIONFood safety and hygiene needs to be maintained by every person of the food productionchain. The food contaminations bring effects on the health of person because of the presence ofbacteria, viruses, toxins, chemicals and parasites in the food. Restaurant Gordon RamsayRestaurant aims at investigating various concerns related to maintaining hygiene and safety offood. Safety control system, inspection and supportive enforcements contribute to safety andhygiene of the food. Following report consists of various agents that cause food borne illness andcontamination to food and also controls for preventing chemical contamination to food. Thereport also categorizes various processes that effectively prevents food spoilage and helps inpreserving food quality.TASK 1Covered in PPTTask 2AC 2.1 Categorising food spoilage agents that affects foodFood spoilage refers to disagreeable change in normal state of the food, change can be inform of different smell, touch, taste or appearance and is not edible for human (Nyarugwe,Linnemann and Luning, 2016). Various factors spoil the food and are known as agents of foodspoilage which are enlisted as follows:Agents of food spoilageAffecting food itemsHeat temperatureExcessive heat temperature causes spoilage of food. Fruits,vegetables and other food products gets break down vitamins andproteins due to excessive heat.Cold temperatureFruits or vegetables that are kept in freezer at excessive coldtemperature leads to create microbial contamination.lightVitamins, proteins and fats starts getting degraded when foods areexposed in light. Liquid food are sensitive for light deterioration.oxygenFats oxidation compounds strong and undesirable flavours andodours in vegetables and fruits (Korada, Yarla and Lu, 2018). Microbial growthSpoilage of food items also happens due to moisture content that
increases microorganism growth and also allows chemical reactionand happens mostly in cereals and grains, dry mixes and powders. bacteriaYeast, bacteria and moulds spoils the food items by breaking proteinsand fats. Fish and meat are usually vulnerable to occurring bacteria.AC 2.2 Methods of Food Preservation & AC 2.3 Evaluation of the effectiveness of FoodPreservation MethodsFood preservation includes various techniques used for preventing food items fromgetting spoiled and contaminated (Ababio and Lovatt, 2015). Restaurant GordonRamsayRestaurant aims at preserving various food items in order to maintain hygiene and safety.Food Preservation refers to preventing the food items from getting spoiled. Preservedfood items are fit and safe for human consumption. Following are given some methods of foodpreservation and its effectiveness:MethodsFood preservation methodsEffectiveness of foodpreservation methodsSaltingPouring salt on food items.e.g. salting helps in drying upwater content and preventsfood.Salting method helps inreducing the water content fromfood items and preserving fooditems (Kinds of FoodPreservation, 2017).CanningRestaurant Gordon Ramsayuses canning process to keepthe food quality (Angelos,Arens and Osburn, 2016).Restaurant Gordon Ramsay usesthis method by removing airfrom the can and avoid foodspoilage. Corned beef, meatloaf,sausage, potted meat, milk,pineapple and other fruits arecanned to keep them fresh.DryingFish, meat, vegetables andfruits are kept under the sunheat for drying up andpreserving them. DryingFruits, meat, fish and vegetablesare preserved by drying them inthe sun's heat. Water content isreduced by heat and food is
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