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(PDF) Food Safety Management Project | Assignment

This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and new threats to food safety, and the impact of unsafe food on public health.

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Added on  2020-12-30

(PDF) Food Safety Management Project | Assignment

This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and new threats to food safety, and the impact of unsafe food on public health.

   Added on 2020-12-30

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Food Safety Management
(PDF) Food Safety Management Project | Assignment_1
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3AC1.1: Discuss the controls required to prevent physical and chemical contamination of food......................................................................................................................................................3AC1.2: Compare the characteristics of food poisoning and food borne infections....................4AC1.3: Discuss how food-borne illnesses can be controlled......................................................6TASK 2............................................................................................................................................7AC2.1: Categorise the food-spoilage agents that affect food.....................................................7TASK 3............................................................................................................................................9AC3.1: Discuss the key steps in a temperature control system...................................................9AC 3.2: Summarise methods for the safe storage of food..........................................................9AC 3.3: Evaluate the importance of personal hygiene in the control of food contamination...10AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production......11AC 3.5: Assess the problems associated with pest control in food premises...........................11AC 3.6: Justify the need for hygienic design and construction of food premises.....................11AC 3.7: Justify the importance of training as a quality assurance mechanism.........................12AC 4.1: Produce a food hazard risk assessment.......................................................................12AC 4.2: Complete a food safety control system.......................................................................12AC 4.3: Devise a food safety guide for legislation compliance................................................13CONCLUSION..............................................................................................................................13REFERENCES..............................................................................................................................14
(PDF) Food Safety Management Project | Assignment_2
INTRODUCTIONFood safety management is a concept where an organization in the food chain need todemonstrate it's the ability to control the hazard of food safety in order to ensure that food is safeduring the time of human being consumption. This report will discuss about the control requiredto prevent the chemical and physical contamination of food. This report will comparison betweenthe characteristics of food borne infections and food poisoning. It will discuss about how thefood borne illness controlled in effective ways. Furthermore, there are different method for foodpreservation that help for controlling food contamination. The organization always follows thespecific legislation to maintain their safety aspects of foods. TASK 1COVERED IN PPT
(PDF) Food Safety Management Project | Assignment_3
TASK 2AC2.1: Categorise the food-spoilage agents that affect foodFood spoilage is a process that may impact on the texture and color of food materials.The external resources are affected the raw materials, items and occurs food contamination.There are different type of food spoilage agent that affect the food product and also increases thecontamination. Bacteria – This is the most rich microorganisms that found on the earth and also affectthe on the food products. It is tiny and small size that easily connected with the food materials.For Example- milk can convert into the curd due to the microorganism. They help for theconverting the milk into curd. Protozoa- It is a type of informal term of single celled eukaryotes and contain the hightaxonomic group. This is the living organism that available in the plants and animals. It hasdivided into different shape and size (Abdelhakim and et.al., 2019). It needs to prevent the foodcontamination. There are more chances of food borne diseases through food. Fungi- This is the food spoilage agent and mould that is harmful for good products. Itcan able to grow in acidic environment that's why, it required for people to maintain thetemperature of food items. The PH level of food item is low so that which is unfavorable for thegrowth of bacteria but the fungus can easily grow and cause of food spoilage.
(PDF) Food Safety Management Project | Assignment_4

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