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Food Safety Management Systems : Assignment

   

Added on  2020-07-23

11 Pages2988 Words51 Views
Food SafetyManagement

Table of ContentsINTRODUCTION...........................................................................................................................11.1 Controls necessary for physical and chemical contamination..............................................11.2 Comparing characteristics of food poisoning and food borne infections.............................11.3 Controlling of food-borne illness..........................................................................................2TASK 2............................................................................................................................................22.1 Categorisation of food spoilage agents that affect food........................................................22.2 & 2.3 Discussion of methods of food preservation and their evaluation..............................3TASK 3............................................................................................................................................43.1 Key Steps in temperature control system..............................................................................43.2 Methods for the safe storage of food.....................................................................................43.3 Importance of personal hygiene in the control of food contamination.................................43.4 Cleaning and disinfection as a process supporting safe food production.............................53.5 Problems associated with pest control in food premises.......................................................53.6 Need for hygienic design and construction of food premises...............................................53.7 Importance of training as a quality assurance mechanism....................................................5TASK 4............................................................................................................................................64.1 Food hazard risk assessment.................................................................................................64.2 Food safety control system....................................................................................................7In first phase, hazard analysis is being conducted by company. ................................................74.3 Food safety guide for legislation compliance.......................................................................7CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9

INTRODUCTIONFood safety is an approach which leads to preparing and handling in such a manner thatthere is a minimum chances of person falling ill due to consumption of the same. It has become aglobal cause after being emerging as a major risk to life of people. These instances have lead todevelopment of Food safety management systems assists organisation in controlling its foodchain in the best manner so that best is served to consumers (Akhtar, Sarker and Hossain, 2014).This assignment focuses on efforts which are carried out by The French Table it is a restaurantwhich is carrying out its operations in London. The focus will be on agents which are responsiblefor causing food borne illness and manner in which it can be prevented.1.1 Controls necessary for physical and chemical contaminationFood contamination is defined to be the food which has been corrupted due to presenceof foreign elements which can be in form of physical, chemical and biological. Thecontamination in form of physical and chemical can be controlled by ensuring that allequipments are cleaned and sanitised, maintenance of hygiene and storing food at an idealtemperature. The biological contamination involves presence of organisms which can be countered bysanitising and cleaning the environment along ensuring food handling equipment are cleaned aswell. On the other hand, physical contamination involves foreign object which can be controlledthrough preparation of food ideally and washing food and salad properly so that there are nounwanted objects involved.1.2 Comparing characteristics of food poisoning and food borne infectionsFood Poisoning is generally caused due to intake of food which contain toxic elementswhereas Food borne infections origins through involve of pathogens which contaminate the food(Mensah and Julien, 2011). The majorly recognised food borne infections are Giardia, Listeria,Norovirus and salmonella. The major characteristics of food borne illnesses are that they involveorganisms and viruses which emerge as a reason for infections which is similar to foodpoisoning. The occurrence can be largely traced in summer and people with less immunity arelikely to get affected and are communicate such is not the case with the food poisoning. Thedistinct characteristics of food poisoning is that their origin is mostly biological and results inacute pain in stomach and nause are major symptoms are not communicable. 1

1.3 Controlling of food-borne illnessAs defined earlier, Food borne illness are infections which are caused due to presence ofharmful bacteria and viruses in food which is undertaken by an individual. The infection mostlyaffect gastrointestinal tract of individual resulting in vomiting, diarrhoea, pain in abdomen andchills (Motarjemi, 2014). The major types of food borne illnesses are B. cereus food poisoning,Botulism, Campylobacteriosis and perfrigens food poisoning. Most of Food borne diseases are caused due to intake of organism and foreign materialstherefore to control such diseases as soon as symptoms are recognised. It is essential to controlsuch diseases through storing, cooking and cleaning so that it could be minimised. The foodwhich is cooked should be stored at a temperature of 40F or lower. It is extremely important toclean up ingredients which are to be used while preparation of food. TASK 22.1 Categorisation of food spoilage agents that affect foodFood-spoilage refers to a natural process which leads to decline in quality of food. Ittakes into considerations deterioration process which makes the food unfit for consumption. Thecategorisation of food spoilage agents are as follows:Microorganisms: Microorganisms are known to be supreme agents that cause infections.The responsible microorganisms are Pathogen which are known to grow at steady roomtemperatures. Enzymes: These are referred to substances which are present in food and are known forits ripening process. The changes in taste and flavour are determined by enzymes exclusively. Temperature: Temperature can be determined as another agents which can emerge as acause for food spoilage (Nanyunja and et. al., 2015). It is essential to maintain ideal temperatureas food generally deteriorates in rapid manner at higher temperaturesAir: The Air through its oxidation process can introduce changes in the colour andnutrient composition. Physical damage: The physical damage in applicable when there is an foreign objectpresent in the food. The food which have encountered with physical damage provides idealcircumstances for food to grow and get spoiled.2

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