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Assignment on Food Safety Management "The Fine Dine"

   

Added on  2020-06-04

10 Pages3083 Words51 Views
Food Safety Management
Assignment on Food Safety Management "The Fine Dine"_1
ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................31.1 Controls required to prevent physical and chemical contamination of food........................31.2 Compare the characteristics of food poisoning and food borne infections...........................4Discuss how food-borne illnesses can be controlled...................................................................4TASK 2 ...........................................................................................................................................42.1: Categories the food-spoilage agents that affect food...........................................................42.2: Discuss methods of food preservation.................................................................................52.3: Evaluate the effectiveness of food preservation methods....................................................5TASK 3............................................................................................................................................53.1: Discuss the key steps in a temperature control system........................................................53.2: Summarise methods for the safe storage of food.................................................................63.3: Evaluate the importance of personal hygiene in the control of food contamination...........63.4: Evaluate cleaning and disinfection as a process supporting safe food production..............63.5: Assess the problems associated with pest control in food premises....................................63.6: Justify the need for hygienic design and construction of food premises.............................63.7: Justify the importance of training as a quality assurance mechanism.................................64.1: Produce a food hazard risk assessment................................................................................74.2: Complete a food safety control system................................................................................84.3: Devise a food safety guide for legislation compliance........................................................8CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
Assignment on Food Safety Management "The Fine Dine"_2
INTRODUCTIONFood safety is an important and required criteria that needs to be maintained in every ig orsmall food organisation (Salazar and et.al., 2012). Apart from the basic requirement it is the legalobligation for food industry that that they maintain the standards of product. For same it isrequired that awareness is created among the society so that maximum risk associated with foodcan be reduced. The fine dine is a UK based restaurant which is known for its quality of foods.The following report will talk about how the referred organisation can develop its food safety sothat it can achieve the competitive advantage and can hence implement a perfect business.TASK 11.1 Controls required to prevent physical and chemical contamination of foodFood contamination refers to harmful chemical that are present in food and reduces qualityand safety of food. That spoils food intentionally or accidentally (Richards, 2012). Thiscontaminated food can harm in long term, because this damage as unseen impurity, asconsumer's illness. Food contamination can be describing in two types- physical contaminationand chemical contamination.Physical contamination – Physical contamination means things that pollute food from realobjects such as finding hair in food or some bugs in lettuce. This can occur at any stage whileproduction process or preparation. There are some other foreign objects like fingernails, glass,band aids, etc. As precaution in High -dine Restaurant safety has a major role, that's why itprovides hairnets, hand gloves, apron, clean uniforms, and training. Chemical contamination - Chemical contamination can occur when material come incontact with food, that will become a reason of food borne. It can be some any kind of chemicalsubstance. In kitchen cleaning chemicals are very useful and chemical is also important in foodpreservation like toxins applies on fish, but it has minimal infections for illness. To avoid touch within food, all chemicals must keep separately and labelled it will decreaserisk. Food handler must have knowledge of food chemicals and should be aware about cautionthat are needed.
Assignment on Food Safety Management "The Fine Dine"_3

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