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Food Safety Management System PDF

   

Added on  2020-10-22

10 Pages3377 Words247 Views
Food Safety management
Food Safety Management System PDF_1
Table of ContentsINTRODUCTION...........................................................................................................................11.1 Presenting the controls required to prevent physical and chemical contamination of food..11.2 Comparing the characteristics of food poisoning and food borne infections........................21.3 Presenting how food-borne illness can be controlled...........................................................2TASK 2............................................................................................................................................32.1 Categorise the food- spoilage agents.....................................................................................32.2 & 2.3 Methods of food preservation and their effectiveness................................................4TASK 3............................................................................................................................................53.1 Presenting the key steps in temperature control system........................................................53.2 Methods of safe storage of food............................................................................................53.3 Presenting the importance of personal hygiene in the control of food contamination..........63.4 Evaluating cleaning and disinfection as a process supporting safe food production...........63.5 Assessing the problems associated with pest control in food premises................................63.6 Presenting the need for hygienic design and construction of food premises........................73.7 Justifying the importance of training as a quality assurance mechanism.............................7TASK 4............................................................................................................................................84.1 Presenting the food hazard risk assessment..........................................................................84.2 Describing the food safety control system............................................................................84.3 Describing the food safety guide for legislation compliance................................................9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
Food Safety Management System PDF_2
INTRODUCTIONFood safety management system is quite essential for every person because customershave right to expect safe and best quality of food within a hospitality industry. The report mainaim is to describe the importance of food safety control system and provide measures which cancontribute a food hygiene and safety. The chosen firm for this report is the Ledbury which ismedium size restaurant in UK and offers different variety of food items to their customers. Thepresent report describe the control measures for preventing the physical and chemicalcontamination of food and comparing the characteristics of food-borne and food poisoning.Further, it discusses how the food-borne illness are controlled and categorise all the food-spoilage agents. Study discusses the methods of food preservation and its effectiveness, then itdescribe the key steps in a temperature control system. Further, it describe the methods of safestorage of food and also evaluate the cleaning and disinfection process.1.1 Presenting the controls required to prevent physical and chemical contamination of foodEnclosed in PPT1.2 Comparing the characteristics of food poisoning and food borne infectionsEnclosed in PPT1.3 Presenting how food-borne illness can be controlledEnclosed in PPTTASK 22.1 Categorise the food- spoilage agentsFood spoilage is a process in which food start deteriorating to a point in which a humanis not able to eat because of reducing the quality of edibility. It is also happens when the food iskept for so long time and at that time germs start growing.Agents The foods that they affectBacteria They are responsible for spoilage of food and when the bacteria breaksdown in a food and some other waste products such as lactic acid iscreates during a process and it leads to change the taste of food. On theother side, bacteria also helps to convert the milk into curd (Carvalho,2017).1
Food Safety Management System PDF_3

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