Food Safety Management System Assignment
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 2020-10-05
Food Safety Management System Assignment
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 2020-10-05
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Food Safety Management
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1AC 1.1 Control required to prevent the physical and chemical contamination of food..............1AC 1.2 Characteristics of food poisoning and food borne infections.........................................1AC 1.3 Controlling food borne illness........................................................................................1TASK 2............................................................................................................................................1AC 2.1 Food spoilage agents and their effect on food................................................................1AC 2.2 Methods of food preservation.........................................................................................2AC 2.3 Evaluation of effectiveness of food preservation methods.............................................2TASK 3............................................................................................................................................3AC 3.1 Key steps of temperature controlling system.................................................................3AC 3.2 Methods for safe storage of food....................................................................................3AC 3.3 Importance of personal hygiene in controlling food contamination...............................4AC 3.4 Importance of cleaning and disinfection in the process of safe food production...........4AC 3.5 Problems associated with the pest control in the premises.............................................4AC 3.6 Need of hygienic design and construction of food premises..........................................5AC 3.7 Importance of training as assurance of mechanism........................................................5AC 4.1 Food hazards risk assessment.........................................................................................6AC 4.2 Food safety control system for protecting health of consumers.....................................6AC 4.3 Food safety legislation compliances...............................................................................7CONCLUSION................................................................................................................................7REFERENCES................................................................................................................................9
INTRODUCTIONFood safety management refers to a management process of a food business, whichperforms an activity of monitoring the quality of food. This management system of the foodbusiness helps the food industry in maintaining the standard quality in food so that the foodsafety could be managed within the organisation. The study includes requirements of controlover physical and chemical contamination of food, characteristics of food poisoning and foodborne infections. It also includes a brief discussion about food borne illnesses, food spoilage andmethod of prevention of foods. Further it also includes key steps that need to be followed in thetemporary food control system. The present assignment shows methods for the safe storage offood, importance of personal hygiene in food contamination, problems of pest control, need ofhygiene, in the food premises, and importance of training to ensure the quality of food. Thestudy also provides a brief description about risk assessment of food hazards, food safety controlsystem and a safety guidance as to compliance of all the legislation within the organisation forthe food and safety management.TASK 1AC 1.1 Control required to prevent the physical and chemical contamination of food.Covered in pptAC 1.2 Characteristics of food poisoning and food borne infectionsCovered in pptAC 1.3 Controlling food borne illnessCovered in pptTASK 2AC 2.1 Food spoilage agents and their effect on foodFood spoilageFood spoilage can be defines as a process of impairment of the food.Food is termed as aspoiled food when the deterioration of food reaches the point at which the food is not at ediblecondition. Food spoilage reduces the quality of food due to which eating of those may cause theharmful decease to the human (Rawat, 2015).Food spoilage agents and the food they affectFood spoilage agentsFood they affect1
BacteriaDiary productsYeastsStarchy products such as breadsHarmful toxinsVegetables and fruitsAC 2.2 Methods of food preservationThere are various methods that can be used for the purpose of preventing the food from spoilagelike:Canning food: In this method, heat is applied to the food in the jar. This leads todestroying the microorganisms in the food that causes the spoilage of food. Thistechnique prevents the spoilage of food for long time.Freezing foods: This method is used to prevent vegetables and fruits from the spoilage.In this method, foods are packaged, freezes at their peak time of freshness.Drying foods: In this method of preservation, the food is being dry by exposing it at thetemperature at which its moisture us being removed but it does not get the stage of beingcooked. For this purpose, electric dehydrator can be used for this purpose (Nascimento,Silva and de São Jos&e, 2018).Salting: It can be termed as the another method of drying foods. Salt help to dry thefoods like meat, fish etc. It also prevents these foods from the bacteria, viruses, etc. Pickling: In this method, salt and acid are used to dry the foods in this method. Theproducts are brine with products and then transferred to the jar full of vinegar in thisprocess for the purpose of prevent it. AC 2.3 Evaluation of effectiveness of food preservation methodsAll the methods are effective for preventing food from spoilage. For example, canningfood method prevents food from all the remaining bacteria in the food due to sterilization incanning method. Further, Freezing process is the easiest way of food prevention. This method isused for both commercial and domestic purpose of prevention of food. With the help of thisprocess, a huge amount of food can be preserved at a time including cooked food. Dryingmethod is the oldest method of preservation. It is effective for preserving herbs, meats,vegetables, etc. Salting method leads in effectively drawing the moisture from the foods likemeat, fish, etc. and pickling method does not result in changing the texture of food and alsoenhances the vitamin's availability in the food. 2
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