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Food Safety Management System - PDF

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  2020-12-18

Food Safety Management System - PDF

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 2020-12-18

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FOOD SAFETYMANAGEMENT
Food Safety Management System - PDF_1
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1AC 1.1 Controls required to prevent physical and chemical contamination of food..................1TASK 2............................................................................................................................................1AC 2.1 Categorising the food spoilage agents that affects food.................................................1AC 2.2 & AC 2.3 Methods of food preservation & Effectiveness of food preservationmethods.......................................................................................................................................2TASK 3............................................................................................................................................3AC 3.1 Key steps in Temperature Control 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 to support safe food production.....................4AC 3.5 Problems associated with pest control in food premises................................................5AC 3.6 Need for hygiene design and construction of food premises..........................................6AC 3.7 Importance of training as a Quality Assurance Mechanism...........................................6TASK 4............................................................................................................................................7AC 4.1 A food hazard risk assessment........................................................................................7AC 4.2 Food safety control system.............................................................................................8AC 4.3 Food Safety guide for legislation compliance................................................................8CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
Food Safety Management System - PDF_2
INTRODUCTIONFood Safety Management is important to be maintained by every business organisationswithin hospitality industry. People have right to expect safe and wholesome food from five-starhotel, outside event or from local sandwich bar. Restaurant Story is situated in South Londonaims at maintaining proper hygiene and safety at food preparation premises so that it can ensuredelivering safe food to customers. In this report, explanation of food contamination, food borneinfection, food spoilage and food prevention is given. The report also includes methods of foodpreservation and its effectiveness. Key steps of temperature control system are also explainedfurther in the report.TASK 1AC 1.1 Controls required to prevent physical and chemical contamination of foodCovered in PPTTASK 2AC 2.1 Categorising the food spoilage agents that affects foodFood Spoilage refers to change in normal state of food which can be identified by taste,touch, smell or sight. Disagreeable changes in food due to air, moisture, light and oxygen leadsto spoil food. Following are given food spoilage agents that affects the food:Food spoilage agentsFoods affectsWater contentsFood gets spoiled due to presence of water in it which leads togrowth of bacteria and virus in it.Yeasts Cottage cheese and beer gets spoiled by bacteria, yeasts and molds.Bacteria growthFood that is stored in refrigerator or frozen products gets spoileddue to bacterial growth (Abdelhakim And et.al., 2019).TemperatureFood like fresh meat gets spoiled due to unfavourable temperature.Fungi Fungi is found in warm and damp places and grow on rotting fruitsand food.Mold Fermented vegetables, pickles and mayonnaise may get spoiled bymolds and lactic acids.1
Food Safety Management System - PDF_3
AC 2.2 & AC 2.3 Methods of food preservation & Effectiveness of food preservation methodsFood Preservation refers to preventing food from getting spoiled or contaminated.Preserving food refers to a process by which food is stored, cooked and delivered safely usingvarious methods. Methods of food preservation and their effectiveness is explained as follows:Food preservationmethodsDetails of food preservationmethods Effectiveness of food preservationmethodsFreezingFreezing refers to keeping thefood in refrigerator attemperature of -2°c to 16°c as ithelps in safe storing and limitsmicrobial growth.This method of preservation helps inpreserving food from getting spoiledand maintains its taste (APPLING,LEE and HEDBERG, 2019). Freezingcontrols and slow downs the growth ofmicroorganisms. Canning Food is kept in cans afterremoving oxygen from it throughairtight seal.Germs and bacteria do not grow onfood items that helps in preventingfood. Seasonal fruits such asStrawberries are canned by RestaurantStory so that it can be used even duringoff-season.SaltingSalt is sprinkled on food itemsbecause it draws out watercontents from food. Salting method helps in drying outwater contents from food and stopsgrowth of bacteria and even destroy itscells. FiltrationWater and other beverages arefiltered to make them stay safeand hygiene for drinking (ChenAnd et.al., 2018).This method helps in removingmicroorganisms from beverages likewater, juices, wine and beer. Filtrtaionmethod is used to preserve beverages. Vacuum PackingIn this process, food is keptunder airtight atmosphere so thatit can stop growth of bacteria.Vacuum packaging of food helps inextending storage life of food andpreserve food quality. This methodhelps in maintaining colour, smell,texture and taste of food items.2
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