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Food Safety Management- PDF

This assignment is about food safety management in the hospitality industry, focusing on the importance of ensuring safe and wholesome food for customers. It discusses the challenges and complexities of food safety, as well as the risks associated with unsafe food. The assignment also highlights the emergence of new threats to food safety and the need for constant vigilance in the industry.

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Added on  2020-10-23

Food Safety Management- PDF

This assignment is about food safety management in the hospitality industry, focusing on the importance of ensuring safe and wholesome food for customers. It discusses the challenges and complexities of food safety, as well as the risks associated with unsafe food. The assignment also highlights the emergence of new threats to food safety and the need for constant vigilance in the industry.

   Added on 2020-10-23

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Food Safety Management
Food Safety Management- PDF_1
TABLE OF CONTENTSINTRODUCTION ..........................................................................................................................3TASK 1 ...........................................................................................................................................31.1 Requirements of controlling to prevent physical and chemical contamination of food .......31.2 Compare characteristics of food poisoning and food-borne infections ...............................31.3 Controlling of food-borne illness .........................................................................................3TASK 2............................................................................................................................................32.1 Food spoilage agents.............................................................................................................32.2 & 2.3 Methods of food preservation and its effectiveness ..................................................4TASK 3............................................................................................................................................53.1 Temperature control system .................................................................................................53.2 Method of safe storage of food ............................................................................................63.3 Importance of personal hygiene in control of food contamination ......................................63.4 Importance of cleaning and disinfection as process in food production ..............................73.5 Problems associated with pest control in food premises ......................................................73.6 Need of hygiene design and construction of food premises ................................................83.7 Importance of training as quality assurance mechanisms ....................................................9TASK 4............................................................................................................................................94.1 Food hazard risk assessment ................................................................................................94.2 Food safety control system to protect the health of consumer ...........................................104.3 Food safety guide for legislation compliance ....................................................................10CONCLUSION .............................................................................................................................11REFERENCES..............................................................................................................................12
Food Safety Management- PDF_2
INTRODUCTION Food safety and hygiene becomes an emerging demand in the food industry which isuniversal concern. Food safety is knowledge based discipline describing handling, preparationand storage of food in effective manner that prevent food-borne illness. This study is based onHilton hotel and resort as well as Prezzo restaurant. Hilton is the international brand of full ofservices hotel and resort. Prezzo is British owned chain of restaurants serving food inspired inthe UK. Report will explain requirements of controlling to prevent physical and chemicalcontamination of food. It will compare the characteristics of food poisoning and food-borneinfection. TASK 1 1.1 Requirements of controlling to prevent physical and chemical contamination of food COVERED IN PPT 1.2 Compare characteristics of food poisoning and food-borne infections COVERED IN PPT 1.3 Controlling of food-borne illness COVERED IN PPT TASK 22.1 Food spoilage agentsFood Spoilage: It can be determined as irritating change in normal state of food. Changes involves smell,taste, touch or sight. Spoilage is the procedure in which food drop to point that is not killable andreduce its quality (Gu and et.al., 2019). Food is capable of spoiling is referred to as perishablefood. Due the number of reasons, these modifications are air and oxygen, moisture, light,temperature, microbial growth etc. There are many agents of food spoilage like bacteria, yeast,mould, temperature and chemical reaction. Agents Affects of food Bacteria Bacteria break down food, acids and waste productsare made in the process. Yeasts It can be responsible for decomposition of foodwith high sugar content. This effect in production
Food Safety Management- PDF_3
process of bread, cider etc (Food Spoilage, 2019). Fungi It can be found in damp and warm places. It growson dead and rotting matter (Wiebe, Robinson andCattaneo, 2019). Temperature It is major cause of food spoilage. Highertemperature is dangerous micro-organism whichaffects on food. Enzymes This can be chemical reaction between oxygen andfood elements which is lead to food spoilage.2.2 & 2.3 Methods of food preservation and its effectiveness Food Preservation: It prevents growth of yeasts, fungi, bacteria which involve in micro-organism. Foodpreservation also involve procedure that inhibit visual deterioration like enzymatic browningreaction in apples after that cutting during preparation of food (Riches, ed., 2016). There aremany procedures design for preserving food in the house as well as any food companies orrestaurants. This help to securing health of consumers of the overall food industry. Methods of food preservation Effectiveness of methods Dehydrating: It is the oldest one method offood preservation. It involves solar dehydratorsbaking sheets in oven, sun oven etc. It is useful for reducing the insect problemsthrough drying food. Filtration: It can be used for removing micro-organism from water, beer, juices by Prezzorestaurant. It is useful for preserving flavour and aroma ofactual product. Vacuum Packing: It can be utilised forreducing oxygen and increase carbon dioxidelevel by food companies. It is useful for reducing carbon dioxide level infood (Thakur, 2018). Canning: It is the most distributed whicheffective means of long term food storage. Canning is useful to attain temperature highenough to destroy chemicals.Refrigeration: The temperature slowsmicrobial growth but it can not removeIt is only utilized to preserve food for shortperiods and use for household purpose.
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