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Food Safety Management - Doc

This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and complexities of food safety, and the emerging threats in the field.

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Added on  2020-10-05

Food Safety Management - Doc

This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and complexities of food safety, and the emerging threats in the field.

   Added on 2020-10-05

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Food SafetyManagement
Food Safety Management - Doc_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1AC 1.1. Discussing controls required to prevent physical and chemical contamination forfood.........................................................................................................................................1AC 1.2. Comparing characteristics of food poisoning and food borne infections.................1AC 1.3. Discussing how food borne illness can be controlled...............................................1TASK 2............................................................................................................................................1AC 2.1. Categorising food spoilage agents that affect food...................................................1AC 2.2. Methods of food preservation...................................................................................2AC 2.3 Evaluating effectiveness of food preservation methods............................................3TASK 3............................................................................................................................................3AC 3.1. Discussing key steps in a temperature control system..............................................3AC 3.2. Methods for the safe storage of food........................................................................4AC 3.3. Evaluating importance of personal hygiene in control of food contamination.........5AC 3.4. Evaluating cleaning and disinfection as a process supporting safe food production.6AC 3.5. Assessing problems that are associated with pest control in food premises.............6AC 3.6. Justifying need for hygienic design and construction of food premises...................6AC 3.7. Justifying importance of training as a quality assurance mechanism.......................7TASK 4............................................................................................................................................7AC 4.1. Producing a food hazard risk assessment..................................................................7AC 4.2. Completing Food safety control system...................................................................7AC 4.3. Devising food safety guide for legislation compliance.............................................9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
Food Safety Management - Doc_2
INTRODUCTIONFood safety is a term that describes handling, preparing and storing of food products insuch way that it leads in preventing food borne illness (Certa, and et.al., 2018). Thus, in thefollowing report, subway has been taken into consideration. It is a privately held fast foodrestaurant franchise that sells submarine sandwiches and salads. They have 42000 stores locatedin more than 100 countries. In the following report, controls that are required in preventing physical and chemicalcontamination of food will be discussed along with characteristics of food poisoning and foodborne infections. This report also includes agents of food spoilage and also methods that helps inpreserving food. Further, importance of training, cleaning and disinfection and hygienic designwill be illustrated. In addition to this, this report also highlights on food safety control systemand risk hazard assessment which will be analysed in this report.TASK 1AC 1.1. Discussing controls required to prevent physical and chemical contamination for food.COVERED IN PPTAC 1.2. Comparing characteristics of food poisoning and food borne infections.COVERED IN PPTAC 1.3. Discussing how food borne illness can be controlled.COVERED IN PPTTASK 2AC 2.1. Categorising food spoilage agents that affect food.Food spoilage is a term that is defined as a change which is disagreeable in terms offoods normal state. These changes can be detected by taste, touch, smell or sight. There arenumber of reasons that cause these change which includes air and oxygen, moisture, light,microbial growth and temperature (Jayasinghe, 2016). Thus, food spoilage agents that affectfood has been discussed as per below context-Agents of food spoilage Food they affectBacteriaThe micro organisms that may cause damageto food are pathogenic microorganisms. This1
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can grow well at temperature as low as 40degree F. they are capable in order to causeillness to humans. Other kind of bacteria is thefungi that makes place on warm food andbasically grow on dead and rotting matter.EnzymesEnzymes are present naturally in fruits andvegetables. These are named as Oxidizingenzymes. Due to this, chemical reaction iscaused between food components and oxygen.Therefore, to balance these, vegetables mustbe boiled at adequate temperature. MoldThey are used in preparation of food in formof cheese in high manner. These are the agentsin food contamination which can later causelung infections in people and may even causecancer.AC 2.2. Methods of food preservationFood preservation means to prevent micro organisms to grow in food and also in gettingfood contaminated. Thus, methods that are involved in food preservation has been discussed asper below context-Filtration- This is significant method that can be used by food industry in order to removemicro organisms. In this method, water, wine, beer, juices, etc. can be used for filtration. Vacuum packing- In this method food product can be packed under vacuum with thelevel of decreased oxygen or increased carbon dioxide. Canning- In this method, food is cooked under particular pressure to attain temperaturethat is high enough in terms of destroying endospores. After this treatment, the cans aretherefore cooked as soon as possible with cold water. This method is very much effectivefor long term storage of food.Irradiation- This method helps the cited organisation in sterilising different kinds of foodfor long term storage. This method helps in preserving food products from bacteria,molds, etc.2
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