(PDF) Food Safety Management : Assignment

Added on - 21 Feb 2021

  • 19

    Pages

  • 6612

    Words

  • 18

    Views

  • 0

    Downloads

Trusted by +2 million users,
assist thousands of students everyday
Showing pages 1 to 4 of 19 pages
FOOD SAFETY
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 The controls required to prevent physical and chemical contamination of food.............11.2 Characteristics of food poisoning and food-borne infections...........................................21.3 Food-borne illness can be controlled................................................................................2TASK 2............................................................................................................................................32.1 Food spoilage agents that affect food...............................................................................32.2 Method of food preservation............................................................................................42.3 Effectiveness of food preservation methods.....................................................................5TASK 3............................................................................................................................................53.1 Key Steps in Temperature Control System......................................................................53.2 Methods for the Safe Storage of Food..............................................................................63.2) Importance of Personal Hygiene in the Control of Food Contamination.......................73.4) Evaluating Cleaning and Disinfection Processes for Safe Food Production..................73.5) Problems Associated with Pest Control in Food Premises.............................................83.6) Need for hygiene design and construction of food premises.........................................83.7. Importance of training as a quality assurance mechanism.............................................9TASK 4...........................................................................................................................................94.1. Produce food hazard risk assessment.............................................................................94.2. Food safety control system...........................................................................................104.3. Food safety guide for legislation compliance...............................................................10CONCLUSION..............................................................................................................................11
REFERENCES.............................................................................................................................12
INTRODUCTIONFood safety is refers to the scientific procedure of preparation and storage of food inorder to maintain their freshness and reduce the risk of contamination. The food safetymanagement system analyse, evaluate and control the food hazards at each level of food supplychain to protect it from several microorganisms. The present report is about food safetymanagement which is based on Brasserie restaurant which is planning to start within next sixmonth. This report includes a detail description about type of food contamination sources alongwith ways to control them by determining the agents of food spoilage. It also includesdescription regarding food preservation methods, its effectiveness, temperature controllingsystem, importance of personal hygiene. In addition to this it also describe about problemsassociated with pest, hygiene design of food premises, food hazard risk assessment, food safetycontrol system and legislator compliances.TASK 11.1 The controls required to prevent physical and chemical contamination of foodFood contamination is defined as the presence of harmful chemical, bacteria ormicroorganism in that may cause illness to the person who consumes such food. The food getcontaminant by inadequate hand washing, cooking temperature, cross contamination andcontamination by animal wastage(Beske, Land and Seuring, 2014). Hence, it is very essentialfor a Brasserie restaurant to ensure that the food it will serve must not be contaminated as it canharm the health of customers which in turn also affect over its existences as well as brand image.There are mainly two type of food contamination found at food places i.e. physical and chemicalcontamination that may affect the food which increase the chances of making someone sick.Chemical contamination:-It is defined as food which get contaminant through somechemical substance, as it is mainly used while cleaning of kitchen or some other purpose. Inorder to avoid chemical contamination, Brasserie restaurant must ensure that:Chemical used for cleaning kitchen utensils must be kept away from food, avoid wastageand garbage it properly.The Brasserie restaurant must focuses toward controlling or minimising the use ofchemicals while growing or breeding the food in order to use fresh fruit or vegetables. In1
desklib-logo
You’re reading a preview
Preview Documents

To View Complete Document

Become a Desklib Library Member.
Subscribe to our plans

Download This Document