Food Safety Management– PDF
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Added on 2021-02-20
Food Safety Management– PDF
Added on 2021-02-20
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Food Safety Management
Table of ContentsTable of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls needed to prevent chemical and physical contamination of food..........................11.2 Food borne infections and characteristics of food poisoning................................................21.3 Food-borne illnesses can be controlled................................................................................3TASK 2............................................................................................................................................42.1 Food-spoilage agents that influence food.............................................................................42.2 Methods of food preservation...............................................................................................52.3 Effectiveness of food preservation methods.........................................................................6TASK 3..........................................................................................................................................103.1 Important steps in a temperature control system.................................................................103.2 Methods for storage of food...............................................................................................113.3 Importance of personal hygiene..........................................................................................12CONCLUSION..............................................................................................................................12REFERENCES..............................................................................................................................13
INTRODUCTIONFood safety management refers to the scientific discipline which is used to handle,preparation as well as storage of foods in a proper way. On the basis of this different kind offood's restaurant can get better safety in order to protect their food from the dirty environment. Inthe present context, each and every people want to follow hygiene environment so that they cantake care of themselves. That's why it is necessary for every restaurant and hotel should haveeffective hygiene environment as per the people request. By using food safety tools industriescan make their good brand image in front of the people in an appropriate manner. This reportincludes a accurate description regarding kind of food contamination sources along with differentways to manage them by identifying the factor of food spoilage. This report also coversdescription about food preservation methods and its effectiveness, controlling system,temperature and significance of personal hygiene. Along with this, it also explains regardingissues which are mainly associated with pest, food hazard risk assessment, hygiene design offood premises, legislator compliances and food safety control system. (Halford and et. al.,2014). TASK 11.1 Controls needed to prevent chemical and physical contamination of food.Food contamination: It is the sum total of harmful and dirty chemicals which alwaysdevelops the problems between the people illness. Generally, it determine the chemicalnegativity in food which can be raised in the illness of food-borne. Apart from this, it alsominimizes the overall chemical hazards from the food and keep them safe. That's why its affectconsumer's life in a positive way and they can get better quality of food within the restaurant.Therefore, it is effective for the Brasserie restaurant so that they can get to know about moresafety tools in a proper manner. Chemical contamination: It is related with the chemical artificial substance which refersto the infected food within the hotel and restaurant. This type of food highly infected withdifferent chemicals and that is very harmful for health. That's why Brasserie restaurant shouldneed to focus on their food items so that they can protect their food these sort of chemical andwill offer better quality of foods and services to other country's people. Apart from this thesechemical controlled through the Clear Labels, Spill Trays & Decks, Drain Seals and so on. 1
The Brasserie restaurant should emphasis on controlling as well as minimising the usageof chemicals while increasing the food to use fresh vegetables and fruit (Beske, Land andSeuring, 2014). Along with this company must also work on decreasing the usage of foodcolour and chemicals in food products including, fish, oysters and many other whichsupport in decreasing the food contamination. The accurate execution of COSHH will be see for reducing the negative impact ofChemical contamination. It is introduces as a type of law which needs manager tomonitor the substance in food product that may dangerous to health. The road map of thisstandard will accept in leading the employee to ready food product in systematically bydeflecting hazardous chemicals from food (Bumbudsanpharoke and Ko, 2015). Physical contamination: This process comes while the manufacturing of food in theindustry. These kinds of contamination create the reason of injury to those people who mainlyused the foreign project. That's why its includes in the different aspects like Steel tool, Band-aidsand so on. Therefore, present restaurant in this report who wants to expand their business thatthey needs follow few control factor in order to stop this kind of contamination in an appropriatemanner (Chen, Wang and Wang, 2017. The X-ray machines can also be applied to detect any type of metal part existing withinfish body which may contaminate food. Training and HACCP plan. There are different steps which are require Assemble theHACCP Team, Describe the Product, Identify the Intended Use and Consumers,Construct Flow Diagram to Describe the Process, On-Site Confirmation of FlowDiagram, Conduct a Hazard Analysis (Principle 1), Determine Critical Control Points(CCPs) (Principle 2) , Establish Critical Limits for Each CCP (Principle 3). All these areessential to Controls needed to prevent chemical and physical contamination of food (DeVocht and et. al., 2015).Now this can be said that, this kind of issues can be arise any time within the industrythat's why, restaurant needs to adopt safety tools for managing their business in a proper way andprovide good foods for their customer's as well. 1.2 Food borne infections and characteristics of food poisoning.Food borne infections: It depends upon the food quality by which people can getinfluenced and infected easily. This can be the reason of vomiting, fever, headache and so on.2
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