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Food Safety and 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  2020-10-22

Food Safety and 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 2020-10-22

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FOOD SAFETYMANAGEMENT
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INTRODUCTION Food Safety and hygiene has become one of emerging demand in the food industry. It iscrucial to have reduction in the risk of food borne illness that can cause with biological hazardssuch as virus, parasites and natural toxins (Anandharamakrishnan and Ishwarya, 2019). Thus,food safety management system identifies, evaluates, control food hazards at all level of foodsupply chain. Moreover, Food safety guidelines is essential to maintain quality as well as theshelf life of the food products. The present report is based on business activities of The Ledbury, it is one of bestLondon restaurant. The main aim of this entity is to provide quality services to customer. Thefood safety management system involves things as interactive communication, systemmanagement, perquisites programs and HACCP principles. Furthermore, report will cover the following topics to discuss the controls required toprevent physical and chemical contamination, Characteristics of food poisoning and food borneinfections, controlling measures of Food borne illness, methods and effectiveness ofpreservation, key steps in temperature control etc. Lastly, Food safety guide for legislationcompliance will be define. LO 1 1.1 The term Food contamination termed out as presence of harmful chemical andmicroorganism in food that can cause consumer illness. There are various things that corrupt thefood but mainly are as- Physical- It happens when actual objects contaminated foods. This can cause injury toan individual who inadvertently consumes the foreign object. Chemical- It mainly occurs when food come into contact with chemical and this lead tochemical food poisoning (Carocho and et.al., 2019).Biological- This is contamination in which bacteria and toxin contaminate the food and itis common cause for food poisoning and food spoilage. The common place for bacteria tosurvive are The human body, Dust, Raw meat, pest, air and kitchen cloths etc. List of control to Physical contamination- There are some common sources of physicalcontamination as-
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Hair- The person who is cooking should wear hair cap so that food can prevent fromcontaminated.Glass or metal- it can also be occur when items of the kitchen are not maintain in properconditions. Thus, roughened and damaged crockery or utensils should not be in use. Pest- The things as mice, rats and cockroaches can contaminate the food. Fingernails- The person should always keep the nails short and clean in order to preventthe contamination and also ignore to wear fake nails (Delaporte, Cladière and Camel,2019). Dirt- The food can be contaminated, if person use it without washing fruits andvegetables. List of control to Chemical contamination - There are some common sources of chemicalcontamination as- Kitchen clean-up agents- The correct stock of the kitchen cleansing chemical isessentials. Thus, there is no need to keep food stored in the same place and always usethe neat and clean products for kitchen use. Unwashed fruit and vegetables- under it, pesticides and fungi-sides mainly uses infruits to help them grow ( Filippini and et.al., 2019). So, it is crucial to properly wash allfruits and vegetables before eating them. Pest control product- The items like fly spray and rat poison are hazardous if itconsumed. Thus, store keep this products stay from food items.Food contained made from non safe plastics- The containers as plastic are not made toreused. Brief remarks to control required to prevent physical contamination- The Ledbury Restaurant managers must be ensures that the employees are not part ofphysical contamination of food. At time when food is purchased, it must be immediately taken tohome and store to keep in containers at proper temperature. All food must require refrigerationand must be stored in below 40 degrees Fahrenheit. Brief remarks to control required to prevent Chemical contaminationThe managers of Ledbury Restaurant must provides training to food handlers that how tostore the food safely. Thus, packaging of food items must be check on regular purpose. The firmmust keep equipment and utensils in a good condition and it must be regular clean and maintainthem.
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