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Food Safety Management Doc

   

Added on  2020-10-23

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Food Safety Management
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TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1 ...........................................................................................................................................11.1 Presenting required controls for prevention of physical and chemical contamination offood in “Crave it , Eat it” restaurant ...........................................................................................11.2 Comparison of characteristics of food poising and food borne illness.................................21.3 Controlling of food borne illness..........................................................................................2TASK 2............................................................................................................................................32.1 Categorising the food spoilage agents affecting the food.....................................................32.2 Discussing the methods of food prevention ........................................................................42.3 Evaluating the effectiveness of methods related with food prevention..............................4TASK 3............................................................................................................................................53.1 Key Stage for temperature control system:...........................................................................53.2 Different methods for the safe storage of food....................................................................63.3 Personal hygiene and its role in prevention of contamination of food.................................63.4 Cleaning and disinfection as a supporting process for safe food production........................63.5 Assessment of the problems associated with pest control...................................................73.6 Needs of hygiene design and construction of food premises................................................73.7 Justification for the requisition of training as a mechanism for assuring quality.................74.1 Presenting risk assessment for food hazards.........................................................................84.2 Presenting a Food safety control system..............................................................................84.3 Devising food safety guide for complying with legislation..................................................9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................11
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INTRODUCTIONFood safety is one of the major criteria to ensure the well being and health of a personregarding the purity and condition of the foods which is big consumed either at home or outside.There are many side effects of consuming unsafe and impure food ranging diarrhoea to cancer.The organisation in the hospitality sector are given with certain guidelines and foods and safetystandards to for avoiding contaminated food to its consumers. In the present report a detaileddiscussion related with the various diseases that emerges through consumption of contaminatedfood and food borne disease is presented. Moreover, the process related with preservation offood Balog with preventing it from spoilage, food safety management, food hazard riskassessment, food safety control system are discussed. Further more the for the task related withagent causing food borne illness and contamination of food is presenting in PPT formate.TASK 1 Enclosed In PPT1.1 Presenting required controls for prevention of physical and chemical contamination of foodin “Crave it , Eat it” restaurant Contamination of food: It means that in the food there is presence of harmful chemicalsand microorganisms, such as bacteria, virus, pathogen etc and consumption of such food whichcauses of illness and infections.Physical contamination: It occurs when hem there is present of physical substance inthe food causing the contamination such as fingernail, fair, glass or metal, jewellery, dirt etc. Chemical contamination: This type of contamination happens when the food get incontact with harmful chemicals which includes pesticides and insecticides on fruits andvegetable, single use plastic containers, cleaning agents etc.Controls for prevention of foods contamination:Avoiding the use of plastic and dirty containers for storing and preparing the food.Thoroughly washing and cleaning the food articles before consumption.Controls to prevent physical contamination:Storage of the food in containers at right temperature.Use of clean and sanitises surface and utensils for preparation of food.Controls to prevent Chemical contamination: Avoid usages of plastic containers.1
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Training to the staff to use cleaning material in prescribe manner and avoid contact withthe food.1.2 Comparison of characteristics of food poising and food borne illnessFood poisoningFood borne infection Food poisoning is type of food borneillness which is caused by ingestion ofperformed toxins which is a poison inoriginated by microorganism in food.This can be defined as illness caused bythe bacteria or toxic food consumptionwhich is present in the food itself. This includes abdominal cramps,diarrhoea, vomiting, unease etc. It is a gastrointestinal tract caused byconsumption of foods or beveragecontaining harmful live bacteria,pathogens, viruses, parasites or toxinsThis includes inflammation of thestomach and bowels and allergicreactions where the food acts as carriersof allergensFood born infections:ShigellosisListeriosisCampylobacteriosisFood borne BoutulismActue Viral Hapatitis AToxoplasmosisThis can be stated that both food poisoning and food born inactions are caused byconsumption of contaminated food. The food illness is caused by eating contaminated food onthe other hand food poising in a type of food born illness cause due to swallowing toxins in theform of microorganisms in food.2
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