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Food Safety Management System in UK - PDF

   

Added on  2021-01-02

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Food Safety Management

TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Covered in PPT...........................................................................................................................1TASK 2............................................................................................................................................12.1 Categorise the food spoilage agents that affect food............................................................12.2 Methods of preservation........................................................................................................22.3. Effectiveness of Food preservation methods.......................................................................3TASK 3............................................................................................................................................33.1. Key steps in temperature control system.............................................................................33.2. Methods for Safe Storage.....................................................................................................43.3. Importance of personal hygiene in the control of food contamination................................43.4. Importance of cleaning and Disinfection as a process of supporting safe food production. .....................................................................................................................................................53.5. Problems of Pest Control....................................................................................................53.6 Justifying the need hygienic design and construction of food premises...............................53.7. Need of training for quality assurance mechanisms............................................................64.1. Food hazard risk assessment................................................................................................64.2 Food Safety Control System.................................................................................................74.3. Food Safety guide for legislation compliance......................................................................7CONCLUSION ...............................................................................................................................7REFERENCES................................................................................................................................9

INTRODUCTIONFood Safety is a global concern that covers a variety of different areas of everyday life. Itrefers to handling, preparing and storing food in a manner in order to best reduce the risk ofindividuals becoming sick from food borne illnesses. Food safety management plays a veryimportant role in preventing diseases causing from contaminated food (Jacxsens and et. al.,2017). The principle of food safety management aims to prevent food from becomingcontaminated as well as food poisoning. With arrival of globalization, at both local and globallevels, there has been drastic changes in the patterns of production, distribution and consumptionof food in context to the environment. This present report is context with Sat Bains restaurant ofUnited Kingdom. It is one of the famous dining restaurant in Nottingham. This presentassignment is based on food safety management in UK. TASK 1Covered in PPTTASK 22.1 Categorise the food spoilage agents that affect food.Food spoilage can be referred as the procedure in which food reaches to that level whichcan not be eaten by humans. In other words, food deteriorate to a point in which it becomesinedible. For example, food may become unfit to eat if it is infected by germs, protozoa, fungietc. Categorisation of food spoilage agentsAgents of Food spoilage CategoryType of foodMoulds It is like filamentous,mulitcellular fungi that consistof spores which spread withpassing of air and give rise tonew mould.Food items consist of starchlike breads (Zwietering andet. al., 2016).Moths and bugs.These are types of small insectswhich instantly damages andcontaminated the food byFood items that are spoiled bythese insects are grains, pulsesetc. 1

eating it. Bacteria There are some livingorganisms that spoils the food.bacilliCoccispirilla,Basically, food that stored incold areas are affected forexample food kept inrefrigerator or freezers arespoiled by these bacteria.YeastsThese are unicellular fungi thatconsist chlorophyll II, needswater as well as energy sourcelike sugar to outspread(Koutsoumanis and Gougouli,2015). Honey, Molasses, fruit juices,syrups, jellies etc. are the fooditems which are spoiled bythis kind of fungi. 2.2 Methods of preservation.There are various methods of preservation which the staff member of Sat BiansRestaurant could use are as follows-RefrigerationCanningPasteurizationFiltration Refrigeration: This is the best way to store to preserve the food from spoilage. Thetemperature of freezers (2 degree C to 16 degree C) slows growth of microbial but cannotremove completely. Preserving food for shorter period this method is good.Canning- This method is one of the best way to store food items for long period. In thismethod, food is cooked under pressure in order to attain a temperature high enough in order todemolish endospores. After coming this process, next process of using cold water is used. Pasteurization- This is another method to kill the micro-organisms by heating food to atemperature. It also minimises the level of decaying organism with fewer effects in the value andtexture of food (Tzamalis, Panagiotakos and Drosinos, 2016).2

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