Food Safety Management in Soho hotel : Assignment

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Added on 2020-07-22

Food Safety Management in Soho hotel : Assignment

Added on 2020-07-22

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Food SafetyManagement

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls necessary for physical and chemical contamination..............................................11.2 Comparing characteristics of food poisoning and food borne infections.............................11.3 Controlling of food-borne illness .........................................................................................2TASK 2............................................................................................................................................22.1 Categorisation of food spoilage agents that affect food .......................................................22.2 & 2.3 Discussion of methods of food preservation and their evaluation ............................3TASK 3............................................................................................................................................43.1 Key Steps in temperature control system..............................................................................43.2 Methods for the safe storage of food.....................................................................................43.3 Importance of personal hygiene in the control of food contamination.................................53.4 Cleaning and disinfection as a process supporting safe food production.............................53.5 Problems associated with pest control in food premises.......................................................53.6 Need for hygienic design and construction of food premises...............................................53.7 Importance of training as a quality assurance mechanism....................................................5TASK 4............................................................................................................................................64.1 Food hazard risk assessment.................................................................................................64.2 Food safety control system....................................................................................................74.3 Food safety guide for legislation compliance.......................................................................7CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9

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INTRODUCTIONFood safety is the concept which is highly utilised to monitor the food quality whether itis good for consuming and is safe or not and thus by eating it there is no danger to health. Safetyof the food can be stated as process which is highly essential in modern scenario for every kindof company who is dealing in food sector (Akhtar, Sarker and Hossain, 2014). Company chosenfor this project is the Soho hotel who has been dealing in food items on the streets of London.There are various things which will be discussed within this report regarding the safety controlsystems, inspection and supportive enforcement measures which has been contributing inhygiene and safety. TASK 11.1 Controls necessary for physical and chemical contaminationFood Contamination: There are various kind of microorganisms which are always present within the food which innturn can spoil the food completely (What is Food Contamination?. 2016). This is stated as foodcontamination and thus it is highly essential for minimising those kind of factors so that health ofperson can be secured. Physical and Chemical contamination of food:There are foods items which are being contaminated within the physical contamination and thusit is being stated that the if contamination is being found in food then it will known as biologicalimpureness. While the chemical contamination can be stated as situation where the food itemswhich comes within the contact of the surrounding environment and can take us to chemical foodpoisoning. Measures to control physical and chemical contaminationIn this, vital duty is being performed by the managers for monitoring the contamination.It is being needed to handle this in better way and the resources should be stored used for makingproduct (Mensah and Julien, 2011). Care should be taken up by food managers for the food itemwhich is being purchased and not being used for many days. 1.2 Comparing characteristics of food poisoning and food borne infectionsFood poisoning can be stated as a disease which is being caused by eating the food whichis full of contaminated particles whereas Food-borne infections mainly happens due to the

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presence of Pathogens who is responsible for contaminating food. There are various kind ofinfections which are like Giardia, Listeria, Norovirus and Salmonella. Characteristics of Food-borne Illness:There are various kind of bacteria's along with viruses which is the cause for illness ofperson. This happens mainly in summer and if there is person who has less immunity then theycan get affected by it. When it happens, pain is severe in stomach and nauseous.1.3 Controlling of food-borne illnessThere are number of times where the restaurants who has not taken proper care regardingthe food which is being offered to the customers and thus the people which are getting ill due toit. Main cause is bacteria due to which the Borne Illness is being caused along with food items(Motarjemi, 2014). It is highly essential for the SOHO Hotel for making sure that there are somekind of actions which needs to be taken. Those controlling measure are stated below: There are the utensils which are being utilised for making the food needs to be kept cleanso that chances of contamination should be minimised. There are the resources or the items by which the food will be prepared in better way. There should be separate sector for the vegetarian food and non vegetarian along withutensils used. This in turn can reduce up the chances for mixing up the food. TASK 22.1 Categorisation of food spoilage agents that affect foodFood spoilage can be stated as process in which the quality of the food which in turn canbe decreased due to the harmful factor which are present inside it. This can be stated as completeprocess by which the food can become unfit for eating. There are the agents which are beingcategorised as follows: Food Spoilage AgentsFoods affected by each food spoilageagent.EnzymesThere are various kind of substances whichare being present within the food items andmodifications within the taste. It has been

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