Food Safety Management - Zizzi
This assignment is about food safety management in the hospitality industry.
11 Pages3780 Words366 Views
Added on 2020-10-22
Food Safety Management - Zizzi
This assignment is about food safety management in the hospitality industry.
Added on 2020-10-22
ShareRelated Documents
Food Safety Management
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Discuss the 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. ...........................................................1TASK 2............................................................................................................................................12.1 Categories the food-spoilage agents that affect food............................................................12.2 & 2.3 Methods of food preservation and its overall effectiveness........................................2TASK 3............................................................................................................................................33.1 Key steps in a temperature control system............................................................................33.2 Summaries methods for the safe storage of food.................................................................33.3 Evaluate the importance of personal hygiene in the control of food contamination.............43.4 Evaluate 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..................................64.1 Produce a food hazard risk assessment.................................................................................64.2 Complete a food safety control system.................................................................................74.3 Devise a food safety guide for legislation compliance.........................................................7CONCLUSION: ..............................................................................................................................8REFERENCES................................................................................................................................9
INTRODUCTIONFood safety and food hygiene management help to store, handle, and sell safe food toconsumers. Food safety management control and identify hazards in order to make food safe.This report will be based on Zizzi restaurant. It produces Italian dishes. This study will explainthe agents that cause contamination of food. It will compare the characteristics of food poisoningand food borne illness. This report will discuss how food borne illness can be controlled. It willevaluate the process that prevents food quality. This report will discuss key steps of temperaturecontrol system.TASK 11.1 Discuss the controls required to prevent physical and chemical contamination of food.Covered in ppt1.2 Compare the characteristics of food poisoning and food borne infections.Covered in ppt1.3Discuss how food-borne illnesses can be controlled. Covered in pptTASK 22.1 Categories the food-spoilage agents that affect food.Food spoilage means to food deteriorates in which food is not edible to human, due to itsquality of edibility is decreased (Zwietering, Nauta and Peterz, 2016). If food is not storedproperly, it gets spoil. When food in not prevented for longer times bacteria and germs startgrowing on them. There are some agents which spoil the foods.AGENTFOODMicrobial Spoilage: such as bacteria, yeasts, itcomposes various types of enzymes thatdecompose ingredients in food.Bactria and yeast is responsible for humanillness and food spoilage. They are responsiblefor damaging lactic acid formation, fresh meatsetc. Chemical Spoilage: it includes bleach,cleaning material pesticides, sanitize. Usingchemical spray in food exposed area candamage the food.Bleach, pesticides, chemical spray releaseenzymes which can damages the tomato thatbecame soft and apples which become brownwith contact of chemicals.1
2.2 & 2.3 Methods of food preservation and its overall effectivenessFood preservation help to prevent the growth of microorganism such as yeast, bacteria,fungi etc. it retards the oxidation of fats that cause rancidity (Luning, Uyttendaele and Jacxsens,2015). Food preservation maintains and create nutritional level, flavor and texture of food. 2.2 Food Preservation Methods2.3 Effectiveness of chosen methodsCanning: Canning technique is also used forpreservation food like vegetable, meats andfruit. For that equipment should be sterilize insimmering water for a few minutes. Afterfilling the jar, lower the jar into a pot full ofwater. Cover it and bring to a boil. Canning stops the organism that causespoilage. It is safe as long as container remainsintact. Ir sustains the nutrition of food forexample lycopene canned tomatoes are fresherthan fresh one. Peeling, washing and othersteps of canning prohibit bacteria, germs,yeasts within hours of harvesting. Drying: It is the oldest food preservationmethod. With the help of this method meats,vegetables, fruit, herb can prevent. To dryfood, set them in clean surface in the presenceof sun light. It inhibits the growth of bacteriayeasts and molds. This method help to reducethe bacteria content and make the food edible.It is dehydrating technique which is simple andcheaper. It removes the moisture from food andinhibit the growth of mold, yeasts and bacteria.It takes less money, energy and time. Itsustains the good sources of nutrients likeamino acids, healthy bacteria, and vitamins.This process is simple to store and pack due toless volume. Freezing: Freezing is the best way to preservethe food. In this, food is preserved by loweringthe temperature to decrease the microorganism,bacteria, yeast and germs (Ilic, Ivey and Miller,2017). Under this process food is placed attemperature of 0 degree or lower. Fruit arefrozen in dry sugar pack or a syrup to eliminateair and prevent both desiccation and oxidation.It helps to retain the quality of food over longstorage period. Freezing food does not needany preservatives. Frozen method isconvenient, fast and available all the year andit can be steamed, micro waved and stir fried inminutes. Freezing fish is fresher than freshfish. Freezing fish prohibit the activity ofmicroorganism and pathogens.2
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