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Report on Food Safety Management : Zizzy Restaurant

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Added on  2020-06-05

Report on Food Safety Management : Zizzy Restaurant

   Added on 2020-06-05

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Food Safety Management
Report on Food Safety Management : Zizzy Restaurant_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls required to prevent physical and chemical contamination of food........................11.2 Compare the characteristics of food poisoning and food borne infections...........................11.3 Discuss how food-borne illnesses can be controlled............................................................2TASK 2............................................................................................................................................22.1 Food spoilage agents that affect food....................................................................................22.2 & 2.3 Differ methods of food preservation with their effectiveness.....................................3TASK 3............................................................................................................................................33.1 Key steps in temperature control system..............................................................................33.2 Summarise method for food safe storage..............................................................................43.3 Importance of personal hygiene in the control of food contamination.................................43.4 Cleaning and disinfection as a process supporting safe food production.............................43.5 Assess the problems associated with pest control in food premises.....................................53.6 Justify the need for hygienic design and construction of food premises..............................53.7 Justify the importance of training as a quality assurance mechanism..................................54.1 Produce a food hazard risk assessment.................................................................................64.2 Complete a food safety control system.................................................................................64.3 Devise a food safety guide for legislation compliance.........................................................7CONCLUSION ...............................................................................................................................7REFERENCES................................................................................................................................8
Report on Food Safety Management : Zizzy Restaurant_2
Report on Food Safety Management : Zizzy Restaurant_3
INTRODUCTIONFood safety management is a major task which need to perform by manager of arestaurant (De Boeck and et. al., 2016). They have to analyse all major harms which reflectthrough the food and try to reduce harms from it which arrive in the form of food borne diseasesetc. This project is based on Zizzy Restaurant which operate in the city heart of London. Withthis project, manager will become able to understand about the safety control system, inspectionand supportive measurement enables to gain better outcome as well as consideration whichcontribute in food hygiene system.TASK 11.1 Controls required to prevent physical and chemical contamination of foodFood contamination define as such consideration where some harmful chemicals andmicroorganism present in the food and affect at such extent where an individual lead to get ill(Dzwolak, 2016). There are mainly, three kinds of contamination get determine which need tounderstand by managers of Zizzy when deliver the high quality standard products to ultimateuser. Thus, all three major sections are:BiologicalChemicalPhysicalSuch contamination lead to control by the appropriate and suitable handling of food.Although, physical contamination lead to control by appropriate structure use like X ray machineto determine that particles not getting harm. Chemical contamination leads to get control throughby evaluating the level of contamination. Different methods through which a product getscontaminated involves variety of bacteria’s. It is important that the food products are kept freefrom external surroundings which can affect its quality. Physical contamination can be controlledthrough keeping the food item clean and away from the bacterial properties.1.2 Compare the characteristics of food poisoning and food borne infectionsFood poisoning and food borne infection both are differ from each other. Thus, it is reallyessential to understand the major difference between each one of them so that better andappropriate understanding could be done:1
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