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TASK 13 Covered in PPT3

   

Added on  2020-10-05

11 Pages3001 Words427 Views
Food SafetyManagement

Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3Covered in PPT.......................................................................................................................3TASK 2............................................................................................................................................3AC2.1: Identify food-spoilage agents which impact on food conditions...............................3AC2.2 & 2.3: Evaluate methods and technique by which food can be preserve and maintain itseffective condition..................................................................................................................4TASK 3............................................................................................................................................5AC3.1: What are the major steps in a controlling temperature system..................................5AC 3.2: Compact and define methods for safe food storage.................................................5AC 3.3: Importance of personal hygiene which help in controlling food contamination......6AC 3.4: Assess cleaning and disinfection which consider as process for safe food presentation................................................................................................................................................6AC 3.5: What are problems related with pest control in food premises.................................7AC 3.6: Why hygienic design and construction is needed in food premises.........................7AC 3.7: Why training is important for assuring quality mechanism......................................7TASK 4............................................................................................................................................8AC 4.1: Conduct evaluation of food hazard risk....................................................................8AC 4.2: Evaluate and analysis system of food safety control................................................8AC 4.3: What are guidelines for food safety for legislation...................................................9CONCLUSION................................................................................................................................9REFRENCES.................................................................................................................................11

INTRODUCTIONFood and beverage business is a the fastest growing sector and expectations of customerget increased now a day. In this sector food safety is one of the major issue because unsafe foodleads to unhealthy life and death. According to survey 2.5 million peoples including childrenface death due to unhealthy food and beverages (Kafetzopoulos, Psomas and Kafetzopoulos,2012). Organization taken for this assignment is Hilton hotel which is establish in year 1919 byConrad Hilton. Its headquarter is in McLean, Virginia. They offer their products and services atworldwide range. Topics cover in this assignment are agents which cause food borne illnessesand contamination of food, procedure by which food can be prevent from spoiling. It alsoexplains value of effective prevention system which help in preserve food from contaminations. TASK 1Covered in PPTTASK 2AC2.1: Identify food-spoilage agents which impact on food conditionsMeaning of food spoilageIt refers to situation when there is occurrence of disagreeable changes in food conditionsand a person can identify this by analyzing changes in its smell, taste, touch or by seeing it(Milios, Drosinos and Zoiopoulos, 2014). These changes occur in food due to several aspectssuch as moisture, light, air, oxygen, microbial growth and temperature in which it is kept. Categories food spoilage agents and the foods they affectThere are various food spoiling agent which affect food and make it harmful forconsuming. Some food spoiling agents is mentioned below and food which it affect:- Food spoilage agentsFoods which they affectChemical spoilage like hydrogen swell andbiological spoilage like thermophilic andmesophilic bacteriaCanned food Translucent spots, bloodiness, blood clot,cracks, leaks EggAutolysis, oxidation or injected bacteria Fish

Souring, Gas production, proteolysis andchange in colour and taste.Milk Fungus BreadAC2.2 & 2.3: Evaluate methods and technique by which food can be preserve and maintain itseffective conditionFood preservation meas when a person preserve or able to kept food for a long timewithout getting it contaminated. In other word protection food for a long time. AC2.2: Methods and techniques ofPreserving food AC2.3: Effectiveness of Preserving foodmethodsFiltration- in this method microorganisms are remove from beverages such as water, wine, juices and so on. By using filtration method restaurant able to remove microorganisms from water, wine, beer, juices, soft drinks and other beverages (Motarjemi and Lelieveld, 2013). This help in preventing liquid beverages for a long term. Refrigeration- in this food are kept in refrigerator for which preserve food from getting spoil. It is majorly used for household purpose by ita person can preserve food for short duration.When an individual preserve food at temperature of -2°c to -16 °c it will slow growth of microbial. Vacuum Packing- in this method food are get pack by using vacuum which prevent food for long time. This will prevent food getting spoil because it this packaging oxygen get decrease and carbon dioxide get increased. This is so because carbon dioxide increase life of food. Canning- in this food get packed in cans by which a person preserves foods for long period.By this a person can store their food for a long term. In this food is cooked under a certain temperature that is around 121°c and then cans are kept for cooling as soon as possible this is done by generally with cold water.

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