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Food Safety Management Assignment Copy (Doc)

   

Added on  2021-01-02

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Food SafetyManagement
Food Safety Management Assignment Copy (Doc)_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Covered in PPT...........................................................................................................................1TASK 2............................................................................................................................................12.1 Categories the food-spoilage agents that affect food............................................................12.2 & 2.3 Methods of food preservation and Effectiveness of food preservation methods........2TASK 3............................................................................................................................................33.1 Key steps in a temperature control system............................................................................33.2 Methods for the safe storage of food.....................................................................................33.3 Importance of personal hygiene in the control of food contamination.................................43.4 Cleaning and disinfection as a process supporting safe food production ............................43.5 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....................................................54.1Food hazard risk assessment..................................................................................................64.2 Complete a food safety control system.................................................................................64.3 Devise a food safety guide for legislation compliance.........................................................7CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................8
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INTRODUCTIONFood safety refers to scientific discipline that explaining preparation, food storage andhandling in a way to prevent the food- borne illness. It is related to proper handling and cookingfood to protect from the forborne illness that can be caused through microbes for an instancefungi, bacteria, virus etc. LEON is a fast food restaurant that was founded through HneryDimbleby and John Vincent. This report states about the controls which needed to prevent thechemical and physical contamination of food (Al Yousuf, Taylor and Taylor, 2015). There willbe discussion about different methods which restaurant use for preservation of food. Importanceof the personal hygiene in order to control of the food contamination will be discuss here. TASK 1Covered in PPTTASK 22.1 Categories the food-spoilage agents that affect foodFood spoilage can be explained as disagreeable change in normal state of food. Thesechanges can be detected through taste, sight, touch and smell. It is an injury as well as damage tofood that providing in unsuitable for consumption to people (Crandall, 2012). It is a process thatrender the product unacceptable or undesirable for consumption. If food is kept for the long timeand not stored properly then it becomes get spoiled and bad for human health. There are some of the common agents that can lead to deterioration of food because ofbacteria, oxygen, temperature etc. Food spoilage agents and the foods they affectFood spoilage agents Foods affect by spoilage agentsBacteriaThese are mainly abundant microorganisms which are found onearth. Their size is small and also vary in the shape. The fooditems that can be affect through bacteria are eggs, meat etc. ProtozoaThese are single- celled microorganisms which can causedisease for an instance such as food poisoning etc. It can bespread through unclean water and also food that impact ondigestive system.1
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