Assignment on Food Safety Management (Doc)

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FOOD SAFETYMANAGEMENT
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1AC1.1 Controls which required to prevent physical and chemical contamination of food........1AC1.2 Characteristics of food poisoning and food borne infections..........................................2AC1.3 Measures to control food-borne illnesses........................................................................3TASK 2............................................................................................................................................3AC2.1 Category of food-spoilage agents which affect food.......................................................3AC2.2 and AC2.3 Methods of food preservation and effectiveness of such methods...............4TASK 3............................................................................................................................................5AC3.1 Discussion on key steps of temperature control system..................................................5AC3.2 Method for safe storage of food......................................................................................6AC3.3 Evaluating the process of personal hygiene to control food contamination....................6AC3.4 Evaluating cleaning and disinfection as a process for supporting safe food production.7AC3.5 Description of problems which are associated with the pest control in food premises...7AC3.6 Justification of the need for hygienic design and construction of food premises............8AC3.7 Justification on importance of training as quality assurance mechanism........................8AC 4.1 Explanation on food hazard risk assessment..................................................................9AC4.2 Explanation on Food safety control system...................................................................10AC4.3 Explanation on food safety guide for legislation compliance.......................................10CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................12
INTRODUCTIONFood safety nowadays is the major concern in the minds of consumers as well as forregulatory bodies which is established to manage food safety. The assessment will develop toprovide information related to food contamination and its types (Zwietering and et.al., 2016).Chosen restaurant in this report is The Ledbury which deals in providing fast food services.Further, food control list will also to be identified in order to prevent physical and chemicalcontamination of food. Moreover, in this report characteristics of food poisoning and food borneinfection will be discussed with measures to prevent such diseases. Lastly, key steps intemperature control system with methods to store food will be discussed.TASK 1AC1.1 Controls which required to prevent physical and chemical contamination of foodTo be covered in pptAC1.2 Characteristics of food poisoning and food borne infectionsTo be covered in pptAC1.3 Measures to control food-borne illnessesTo be covered in pptTASK 2AC2.1 Category of food-spoilage agents which affect foodIt is true that if food items do not kept and stored properly, they get spoiled and becomesbad for health. Germs starts growing when food items kept for longer time and once such getsspoiled it cannot be in a condition to eat and to cook (Nychas, Panagou and Mohareb, 2016). Itscauses of spoilage are as follows-
Bacteria:they are very tiny sized and does not have particular fixed size. When it breaksdown in food, acids and other waste products starts created harmful effect upon food whichbecomes poisonous to eat.Protozoa:these are main agent of which are responsible for causing food poisoning.These are mainly spread with unclear food which directly affect digestive system.Fungi:mostly found under a damp and warm places. They absorb nutrient from the plantand mineral which is either living or dead. They generally produce long, slender threads whichspread in food and becomes harmful to eat.Temperature:it is also one of major factor which is responsible for spoiling food. If foodkept under a temperature which has too much of heat then it gets spoiled and smells bad.AC2.2 and AC2.3 Methods of food preservation and effectiveness of such methodsFood preservation methodsEffectiveness of such methodsFiltrationIt is the method with the use of whichmicroorganisms get removed from water, wine,beer, juices etc. this is the best method whichapproximately by the first use capture 95-98%bacteria (De Boeck and et.al., 2015).Freeze-dryingThis is the most common method whicheliminates the growth of microbial which isvery effective for vegetables and pastas.RefrigerationIn order to completely remove growth ofmicrobes, refrigeration is the best procedurewhich preserve food effectively.Vacuum packingThis is the method by which food can beprotected by packing it under vacuum or underan atmosphere which has decreased oxygenand increased carbon dioxide level.PasteurisationIt is the procedure which involved heating offood up to a temperature which kills andreduces level of spoilage with better effect onfood value and on its texture (Picchi and et.al.,
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