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Food Safety Management - Assignment Sample

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  2021-01-02

Food Safety Management - Assignment Sample

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 2021-01-02

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Food Safety Management - Assignment Sample_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Covered in PPT...........................................................................................................................1TASK 2............................................................................................................................................12.1 Food spoilage agents.............................................................................................................12.2 & 2.3 Different methods of food preservation and its effectiveness.....................................2TASK 3............................................................................................................................................33.1 Steps in a temperature control system...................................................................................33.2 Methods for safely storage of food.......................................................................................33.3 Importance of personal hygiene in controlling food contamination.....................................43.4 Evaluation of cleaning and disinfection as supporting process for safe production.............53.5 Problems related to pest control in food premises................................................................53.6 Need for hygienic design and construction of food premises...............................................53.7 Importance of training as a quality assurance mechanism....................................................6TASK 4............................................................................................................................................64.1 Food hazard risk assessment.................................................................................................64.2 Food safety control system....................................................................................................74.3 Food safety guide for legislation compliance.......................................................................7CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
Food Safety Management - Assignment Sample_2
INTRODUCTIONFood safety management refers to process which provides surety about quality ofoperations performed at food premises. Hence there are some legal norms, regulations which hasto obey by association. There are different sources through which these eatables are collectedsuch as farmers, vendors, etc. so quality is prime aspect before it must be used. Kitchen ofRestaurant, hotels are the places where food gets ready. So there are possibilities of gettinginfected because there are different methods to preserve and processing of food (Beske, Landand Seuring, 2014). This may lead to cause infection to eatable and cause illness to people. Thisreport is based on The Five Fields Restaurant which is British restaurant and Hotel Crown Plazasituated in London UK. In this report, there is discussion about agents that cause food borneillness and contamination of food, process through which food can be prevented from beingspoil, problems associated with pest control, assessment of food hazard risk, legislation related tofood safety, etc. TASK 1Covered in PPTTASK 22.1 Food spoilage agentsFood spoilage refers to change in state of food item in undesired or un- agreeable way fronormal state. This spoil can be identified with smell, taste, touch, sight. There are differentreasons due to which eatable gets spoil such as air, excess oxygen, water, etc. So managers ofThe Five Fields Restaurant take care of some food Spoilage agents which affects quality of fooditems are discussed as under-Food spoilage agentFood itemsMoisture Water is one of the important component for all the food items.There is some specific amount of water which helps to maintainvitamins, fibres of eatables. In case of excess or less moisture fooditems gets affected (Chen and et. al., 2014). For instance: Fruits,bread, corn flakes, sugar, flour, etc.Microbial Microorganism such as bacteria, mold, yeasts, fungi, etc. are the1
Food Safety Management - Assignment Sample_3
reason of spoilage of food items. Bactria cause foul odors in meat, ifmilk is kept under improper temperature, then this cause emergencyof fungi in it. Canned food, fish, chopped vegetables, etc.Light When light is observed b food,then there are possibilities ofdeteriorative reaction in food substance. Outer layer of food maygets effected due to excess light. For instance: fruits, vegetables,milk related products. etc. 2.2 & 2.3 Different methods of food preservation and its effectivenessAC2.2: Discuss methods of food preservation.AC2.3: Evaluate the effectiveness of food preservation methods.FreezingThis is the method through which food itemsare stored at cool temperature. This method iseffective for The Five Fields Restaurantbecause there are less possibilities ofemerging bacteria at lower temperature, sofood items are safe (De Boeck and et. al.,2015).Use of strong concentrationsAlcohol, acid, salt, sugar are some highconcentration that helps Food and Beveragesmanager at The Five Fields Restaurant inreduction in growth of microorganism infood items. With use of alcohol, bacteriafungi can destroyed completely. Fruits arevegetable can be effective with use of forlonger time because of pickling in vinegar. Remove moistureMoisture is the reason due to which organismgrow. Hence food items are dried throughsunlight, air, microwave oven and mixturewith sugar or salt. This is effective for The2
Food Safety Management - Assignment Sample_4

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