Food Safety Management Assignment - (Solved)
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Added on 2021-01-03
Food Safety Management Assignment - (Solved)
Added on 2021-01-03
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Food Safety Management
Table of ContentsINTRODUCTION...........................................................................................................................1Task 1...............................................................................................................................................11.1 Discussing controls that are required to prevent physical and chemical contaminants. .11.2 & 1.3 Identifying characteristics of food poisoning and food borne...............................2Task 2...............................................................................................................................................22.1 Effects of food- spoiling agents.......................................................................................22.2 & 2.3 Analysing methods to prevent food as well as its effectiveness............................3TASK 3............................................................................................................................................43.1 Steps involved in controlling temperature system...........................................................43.2 Methods for safe food storage..........................................................................................43.3 Importance of personal hygiene in controlling food contaminants.................................43.4 Discussing process of safe food production....................................................................53.5 Associating problems with pest control regarding food premises...................................53.6 Design and constructing of food premises......................................................................53.7 Discussing importance of training quality mechanism ..................................................64.1 Risk over hazard foods.....................................................................................................64.2 Developing food security.................................................................................................74.3 Legislation for food and safety compliance ...................................................................7Conclusion.......................................................................................................................................8REFERENCES................................................................................................................................9
INTRODUCTIONIn today's era food, safety and hygiene has become rising demand for peoples in thefood industry. Thus, maintaining food safety & hygiene is necessary for food enterpriser to carryon in the market place. This system evaluates and identifies that food risk is involved at all levelof food supply chain. This system is necessary as to reduce risk of borne-food sickness which arebasically caused by biological hazards (Escanciano and Santos-Vijande, 2014). LEON, is one ofthe fastest growing food restaurant chain. It was founded by John Vincent and Henry Dimblebyalong with chef Allegra McEvedy in United Kingdom 2014.This report demonstrates about theFood contamination, food poisoning and food-borne infections, food spoilage, personal hygienealong with food safety and food hazards.Task 11.1 Discussing controls that are required to prevent physical and chemical contaminantsFood Contamination refers to the existence of harmful chemicals and micro organism infood. This can also cause Consumer health problems. The food which is contaminated by somechemical substance is known as Chemical contamination. On the other hand, PhysicalContaminants are those foreign object with the same stage of production process. It is need tocontrol and prevent physical and chemical contaminants of foods are determined below: Physical ContaminantsChemical ContaminationMetal Detectors – These are used at the end ofproduction. If product packaging involve anymetal, then detector must be placed before thepackaging, which opens the door of hazardcontamination between packaging andscanning.Clear labels – The simple way to preventcontamination of food is, clear labelling ofeach substance. This improve the safety of theworkplace.X-ray Machines – This is mostly used inmedical field. Through this people can easilyrecognize the physical contaminants. Thismachine can see both metal and non-metal dustlike plastic and glass.Spill Trays & Decks – These prevent leakingand spilled chemicals in transport. The spilltrays can set cleanly on the shelves, while spillpallets are perfect for drum store.1
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