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Food Safety Management : PDF

Added on - 23 Nov 2020

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FOOD SAFETYMANAGEMENT
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................3TASK 1 Enclosed in PPT................................................................................................................3TASK 2............................................................................................................................................32.1 Categorization of food-spoilage agents that affect food............................................................32.2 Methods of food preservation....................................................................................................42.3 Evaluation of effectiveness of food preservation methods........................................................4TASK 3............................................................................................................................................43.1 Key steps in a temperature control system.......................................................................43.2 Methods for the safe storage of food................................................................................53.3 Importance of personal hygiene in the control of food contamination............................63.4 Cleaning and disinfection as a process supporting safe food production.........................63.5 Assess the problems associated with pest control in food premises................................63.6 Justify the need for hygienic design and construction of food premises..........................73.7 Justify the importance of training as a quality assurance mechanism..............................74.1 Produce a food hazard risk assessment............................................................................84.2 Complete a food safety control system............................................................................84.3 Devise a food safety guide for legislation compliance.....................................................9CONCLUSION..............................................................................................................................10REFERENCE.................................................................................................................................11
INTRODUCTIONFood safety and management is the foremost function of any food production settings.Safety of food and its management need certain compliance ofdifferent protocols that helps inmaintaining processes related to food preparation process and cleanliness factors.The study hasundertaken Prezzo, an Italian chain of restaurant in UK established in year 2000 to relate thefacts mentioned in study. This report will highlight some basic description to food relatedproblems and various methods to keep a food producing area clean, standardized. It will alsoinclude a description of food safety laws that are adopted by restaurants to manage quality ofservices.The study will enclose some methods of food preservation and its effectiveness with theimportance of temperature control systems within a restaurant. The study will cover significanceof cleanliness, training, personal hygiene and hygenic design and construction for foodpreparation.TASK 1Enclosed in PPTTASK 22.1 Categorization of food-spoilage agents that affect foodFood spoilage is a process that disturbs or deteriorates and destruct healthy contents offood products. It occurs by action of external bodies that spoils food contents and making itharmful for consumption.Food spoilage agentsFood they affectMicrobial agents are different bacteria, virus or microbes that spoilbasic content of food items and make it harmful for humanconsumption.Milk, Fruits,Vegetables, Breads etc.Physical agents are mainly food distributors, animals and other bodiesthat damage covering of food items like any fruit and vegetables. Thisdamages its colorWheat, grains, fruits,vegetables,
2.2 Methods of food preservationMangers of larger restaurants like Prezzo, undergo for different food preservationmethods depending upon the nature, temperature of area and other related components (Marriott,Schilling and Gravani, 2018). Different food preservation methods are as follows:Fermenting:It is the process of preserving food adding yeasts and other bacteria atstandardized conditions. It is used to preserve food items containing sugar.Pasteurization:This method is commonly used to preserve liquid items such as milk,Juices, ice creams, beers etc (Manning, 2018). It includes boiling the items at considerablyextreme temperature and introducing certain enzymes to maintain the taste of products.Irradiation:It is a modern method of preserving food items by adding or introducingfood items to different radiations like X-rays, Gamma- rays and radioactive substances toincrease the life of food products. It is an expensive methodology to perform and generally donot adopted by restaurants or small scale food industry.2.3 Evaluation of effectiveness of food preservation methodsFood preservation is a process of storing food items with the help of certainadditives that increases life span of food and safeguard its nutrients. All above mentionedfood preservation methods have certain effectiveness-FermentingIt does not affect the taste of preserved items. Level of nutrients remain same.Fermentation by lactic acids is helpful for digestive functions.PasteurizationPasteurization is one of the oldest, cheapest method of food preservation. Itreduces the risk of different illnesses like tuberculosis. It increases the level ofcleanliness specially during preparation of milk products.IrradiationIrradiation reduces the amount of virus, bacteria and internal harmful microbesby the application of high temperature of radiations. It does not affect thenatural level of healthy contents within food items.TASK 33.1 Key steps in a temperature control systemTemperature control systems inhibits specific temperature settings for performing theprocess of storing, cooking, cooling or heating the food items (Weller, 2018). Every restaurants
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