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Food Safety Management Introduction : Assignment
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Added on 2019-12-17
Food Safety Management Introduction : Assignment
Added on 2019-12-17
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Food Safety Management
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 2............................................................................................................................................32.1................................................................................................................................................32.2................................................................................................................................................42.3................................................................................................................................................43.1................................................................................................................................................53.2................................................................................................................................................53.3................................................................................................................................................63.4................................................................................................................................................63.5................................................................................................................................................63.6................................................................................................................................................73.7................................................................................................................................................74.1................................................................................................................................................74.2................................................................................................................................................74.3................................................................................................................................................8CONCLUSION................................................................................................................................8REEFERENCES..............................................................................................................................9
INTRODUCTIONTaking due care of food safety plays an important role for own well-being and keepingothers healthy as it helps in getting protected and caring others as well from the issues that mayoccur due to spoilage of foodstuff (Luning and et.al. 2009). For keeping the groceries safe to use,food safety management is required to be done in an effectual manner by all organisations thatare dealing with the same. In the present report, there will be discussion on processes that caneffectively prevent food spoilage and preserve food quality. Also, importance of effectiveprevention systems in the control of food contamination will be studied here. All concepts willbe understood with reference to the given scenario of Shilpa Indian Restaurant.TASK 22.1Different kinds of food spoilage agents are there that damage the groceries in such a waythat their nutritional value, flavour and texture gets finished and it remains no longer suitable tobe consumed. These can be categorised in the following ways:Yeasts – When these spoilage agents get grow in the food, it leads to fermentation due tometabolism of yeasts that makes the food damaged. Basically, two types of yeasts arethere, that is, true and false yeasts. True yeasts results in metabolising the sugar thatproduces alcohol and carbon dioxide gas however, false yeast mainly take place as adehydrated film on the surface of groceries like pickle brine (Baş, Yüksel and Çavuşoğlu,2007).Moulds – They generally occur in filaments and make a tough mass that can be easilyvisible to anyone. They mainly spoil the baked products as well as in eatables that havehigh acidic content like pickles and jellies. Bacteria – These spoilage agents mainly grow in groceries that are having low acidiccontent like vegetables and meat. Clostridia and listeria are the main bacteria that spoilfood. Clostridia proves to be dangerous as intake of it leads to food poisoning, tetanus orcontagion in intestine. However, listeria results in food borne diseases and mainly occurin raw eatables and milk (Trienekens and Zuurbier, 2008).
Enzymatic activity – In plants and animals, a kind of spoilage agent, that is, enzymes arepresent. This is the reason; if they are not cooked properly, it results in undesirablechange in texture and flavour of food which shows that the eatable stuff is spoiled. 2.2Food preservation very important as by this the healthy food can be provided to theguests. In below mentioned way some methods of the food preservation are described as under:Canning: It is the process in which the product is heated at a specified temperature. It canbe used with most food fruits, vegetables, meats, seafood and some prepared food. In thisprocess the raw material is heated and this is packed in a sealed bottle (Wagacha and Muthomi,2008).Freezing: It is another most important technique to preserve the food in it the food is keptat I the refrigerator at a minimum temperature so that it can not be spoiled.Drying: It is the process of dehydrating the food until there is not enough moisture togive an impact to the microbial activity. So fruits, vegetable, meats and nuts can be preserved byusing this technique.Sealing: it is a process in which the product is sealed pack. It is a complementary processof the drying and freezing. By this the food can be saved to get spoiled (Egan and et.al. 2007).2.3In above mentioned way some food preservation methods have been described. It is veryimportant for the restaurant to use theses methods so that the food can not be spoiled. The dryingprocess is good to preserve the various kinds of fruits, vegetable and nuts. By this the food canbe protected and the loss can not take place (Raspor, 2008). Along with this the cold drinks,juices and mock tails can be kept at the freezing process structure so that these can not have anyadverse affect on the food and its ingredients. It is essential; for the restaurant to take care of thefood which is yo be provided to the guest and this can be done by taking the help of the foodpreservation processes. Thus it can be said that the food preservation is having very vital role inthe business of the catering and the wedding organisations.Furthermore, temperature of toxins and spores must be below freezing <0 c as many ofthe enzymes still stay at -2c. Owing to this, focus should be laid on food preservation process
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