Food Safety Management Assignment - Clos Maggiore french restaurant

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FOOD SAFETYMANAGEMENT
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................1A) Methods to prevent food contamination............................................................................1TASK B...........................................................................................................................................2A) Agents of food spoilage....................................................................................................2B) Food preservation methods and their effectiveness...........................................................4TASK C...........................................................................................................................................5A) Methods for safe storage of food and temperature control system...................................5B) Importance of personal hygiene........................................................................................6D) food safety control system or HACCP plan.....................................................................8E) Food safety guide which summarise the legal requirements............................................9CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11
INTRODUCTIONFood safety and hygiene turn into emerging requirement in universal concern and foodindustry. Therefore, maintaining hygiene and food safety is compelling needed for foodentrepreneurs to prolong in current competitive market. Food safety management system is basedon many principles of HACCP that support businesses to control and identify hazards beforethey threaten safety of customers and their food (Escanciano and Santos-Vijande, 2014). Thepresent report is based on Clos Maggiore french restaurant which is located in UK.This reportdiscusses that Brasserie restaurant is planning about open new restauarnt.This report explainsdifferent ways to prevent food contamination and various sources for the same. In this studydiscuss food spoilage agents and also clarify food preservation methods as well as theireffectiveness. It will also justify the methods for safe storage of food with accent on temperaturecontrol system. Furthermore, this report justifies the important of disinfection and cleaning aswell as pest control program. It explains food hazards risk, food safety control system and guiderelated with the same.TASK AA) Controls available to prevent food contaminantFood contamination refers to existence of microorganisms and harmful chemicals in foodwhich causes customer illness. It is important to maintain quality of food at high level and followwith safety, environmental and health regulatory standards. It is best for restaurants and hotelsthat they have to rely on food contamination testing through an independent third party, such ascertification organizations or laboratories. Testing program minimize risk of noncompliancerelate to semi-manufactured food, raw ingredients and final products. It refers to food that hasbeen debased with another substance, either chemical, biological and physical. For example,Clos Maggiore restaurant follow all the procedure or steps to prevent food contamination in theiroperation.Methods to prevent food contamination's-Chemical contamination- Clos Maggiore restaurant must train their food handlers andother staff members to store food safely. They should pack food items in good contained or airtide jars it assures that there is no risk or damage of chemical contamination (Kirezieva andet.al., 2015). Poisons must be founded naturally in raw food materials for that they have to1
throughout it. Their staff need to avoid cleaning chemicals properly because it has harmfulchemical molecule that spoil food. It is important that concentrate about the safety of that areaswhere food is prepared or cooked. Employees need to grease or oil restaurant equipment withmoving parts such as slicer or mixers, they must use food safe oil on items which bring intocontact with food.Physical contamination- Clos Maggiore restaurant need to guide their staff aboutmaintaining proper hygiene. While preparing food they must clean their hands and wear haircaps that prevent food form contaminated. Food handlers should wash fruit, vegetables and saladthoroughly to remove unwanted objects and prepare ingredients carefully. They must take allreasonable precautions to safe food being physically contaminated in kitchen areas.Biological contamination-After and before preparing food staff should wash all thecooking tools or equipment and clean surface areas using water at temperature that kills harmfulparticles and microorganisms properly. They have to remind workers to wash their hands andsanitize or clean all working and cooking surfaces that prevent food from biological contaminate.All the staff members should cut their nails and maintain personal hygiene that help to run thisprogram effectively and keep food form harmful germs and bacteria's.TASK BA) Agents of food spoilageFood spoilage defined nettlesome changes in food's normal state, such change will bedetected by taste, smell, sight or touch. Oxygen and air, light, temperature, moisture andmicrobial growth are the reasons for Food spoiling. Signs of meal spoilage include an occurrencevarious from food in their fresh type, such as change in texture, color, undesirable taste andunpleasant odor. Lactic acid, lactobacillus, lipolysis, pseudomonas, serratia and others bacteriainvolves in food spoilage. If customers eat spoiled food that contain bacteria or germs it causesfood poisoning that cause upset stomach and diarrhea.Brasserie restaurant is planning to opennew restaurant with in next 6 months in Gants Hill. They need to concentrate on methods of foodprevention and try to using all the techniques that help to reduce food spoilage.Food spoilage agentsPhysical agents:Food damage is happen during processing, harvesting and distribution.Food spoilage maximizechance of microbial or chemical spoilage and contaminationbecause protective shell of food is broken or bruised and microorganism will enter in the2
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