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Food Safety Management - Prezzo

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  2020-10-04

Food Safety Management - Prezzo

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 2020-10-04

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Food Safety Management - Prezzo_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 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............................................................2TASK 2............................................................................................................................................32.1 Categories the food-spoilage agents that affect food............................................................32.2 & 2.3 Methods of food preservation and Effectiveness of food preservation methods........4TASK 3............................................................................................................................................43.1 Key steps in a temperature control system............................................................................43.2 Methods for the safe storage of food....................................................................................53.3 Importance of personal hygiene in the control of food contamination.................................63.4 Evaluate cleaning and disinfection as a process supporting safe food production...............63.5 Problems associated with pest control in food premises......................................................63.6 Justify the need for hygienic design and construction of food premises..............................73.7 Importance of training as a quality assurance mechanism....................................................7TASK 4............................................................................................................................................84.1 Food hazard risk assessment.................................................................................................84.2 Food safety control system....................................................................................................84.3 Food safety guide for legislation compliance.......................................................................9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10REFERENCES..............................................................................................................................11
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INTRODUCTIONFood and safety is an important concern for the individual because of the increasedawareness of health. Customers have increasing inclined towards demanding hygiene and safefood products (Akhtar, Sarker and Hossain, 2014). Food safety is mainly concerned withpreparation, handling and storage of food products in a proper manner to prevent food borneillness. Therefore food industry have to focus on providing clean, safe and hygiene products inorder to provide maximum satisfaction to customers and increase goodwill for the company.Present report is based on Prezzo. It is a casual Italian restaurant for stone baked pizzas andclassic pasta in, UK. The project will focus on contamination of food, food poisoning and foodborne illness. Along with it it also discusses complete food control system.TASK 11.1 Controls required to prevent physical and chemical contamination of foodFood contamination- Food contamination is defined as condition in which food is beingspoiled by the presence of harmful micro organisms which cause illness and food poisoning to anindividual. This causes harm to individual health and reduces quality of products.Physical contamination- It is related with the objects which contaminates the food suchas hair, plant stalks and pieces of plastics and metals that occur at the production process of foodand contaminates it. Their are some control measures required to prevent physical contaminationsuch as use of glass utensils, employees at restaurant should wear proper gloves and cap in orderto reduce physical contamination of food.Chemical contamination- It refers to the condition in which food is contaminated withnatural or artificial chemical substances. This occurs as a result of use of agro chemicals andpesticides and contamination from environmental sources such as water, air and soil pollution. Itis necessary for Prezzo to take effective control measures such as Clear Labels, Spill Trays &Decks, Drain Seals in order to reduce contamination(Beske, Land and Seuring, 2014).1.2 Compare the characteristics of food poisoning and food borne infectionsFood poisoning is an illness caused by eating the contaminated food which results invomiting and diarrhea.Food borne infections- It is also in context with the bad quality of products which causesinfections to the human body. This infection causes vomiting, diarrhea and many other1
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