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Food Safety Management Assignment | Hilton hotel

   

Added on  2021-01-01

10 Pages3146 Words329 Views
Food SafetyManagement

Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Covered in PPT...........................................................................................................................1TASK 2............................................................................................................................................1AC2.1: Categories the food-spoilage agents that affect food.....................................................1AC2.2 & 2.3: Discuss and evaluate methods of food preservation and its effectiveness...........2TASK 3............................................................................................................................................3AC3.1: Discuss the key steps in a temperature control system...................................................3AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production........3AC 3.5: Assess the problems associated with pest control in food premises.............................4AC 3.6: Justify the need for hygienic design and construction of food premises.......................4AC 3.7: Justify the importance of training as a quality assurance mechanism...........................5TASK 4............................................................................................................................................5AC4.1Produce a food risk hazard...............................................................................................5AC 4.2: Complete a food safety control system.........................................................................5AC 4.3: Devise a food safety guide for legislation compliance..................................................6CONCLUSION................................................................................................................................7REFRENCES...................................................................................................................................7

INTRODUCTIONFood and beverages industry is the foremost growing sector in now in days. In this sectorfood safety is one of the major issue because unsafe food leads to unhealthy life and death(Kafetzopoulos, Psomas and Kafetzopoulos, 2013). According to survey 2.5 million peoplesincluding children face death due to unhealthy food and beverages. Organization taken for thisassignment is Hilton hotel which is establish in year 1919 by Conrad Hilton. Its headquarter is inMcLean, Virginia. They offer their products and services at worldwide range. Topics cover inthis assignment are agents which cause food borne illnesses and contamination of food,procedure by which food can be prevent from spoiling. It also explains importance of effectiveprevention system which help in control food contaminations. TASK 1Covered in PPTTASK 2AC2.1: Categories the food-spoilage agents that affect foodMeaning 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.These changes occur in food due to various reasons such as air, oxygen, moisture, light,microbial growth and temperature in which it is kept. Categories food spoilage agents and the foods they affectTheir 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 bacteria (Bosona and Gebresenbet,2013).Canned food Translucent spots, bloodiness, blood clot,cracks, leaks Egg1

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