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Assignment on Food Safety Management (solution)

Added on - 08 Dec 2020

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FOOD SAFETYMANAGEMENT
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1Covered in PPT.......................................................................................................................1TASK 2............................................................................................................................................12.1 Food spoilage....................................................................................................................12.2 Methods of food preservation...........................................................................................22.3 Food preservation.............................................................................................................2TASK 3............................................................................................................................................33.1 Key steps in temperature control system..........................................................................33.2 Methods of food storage...................................................................................................53.3 Importance of personal hygiene in control of food contamination..................................63.4 Importance of disinfection and cleaning process.............................................................63.5 Problems during pest control in food premises................................................................63.6 Importance of hygienic design and construction of food premises..................................73.7 Importance of training as quality assurance mechanism..................................................74.1 Types of food hazards......................................................................................................74.2 Food safety control system...............................................................................................84.3 Food safety guide according to legislation compliance..................................................9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
INTRODUCTIONFood safety is a scientific study that described preparation, handling and storage of foodin ways that keep food borne illness. Hospitality industry need to focus on food safety andmanage it in better way that enhance customers for longer time (Eleftheriadou, Pyrgiotakis andDemokritou, 2017).The present report is based on LEON restaurant that is one of the best fast foodrestaurants chain based in UK. This study will discuss controls required to prevent chemical andphysical contamination of edibles. It also compares the characteristics of food borne and foodposition infections and clarify the way to controlled food borne illnesses. Moreover, this studycategories food spoilage agents that impact food and it will also clarify methods of foodprotection. Furthermore, it discusses food safety control system and devise of food safety guidefor legislation compliance.TASK 1Covered in PPTTASK 22.1 Food spoilageFood spoilage is a complex procedure in which food deteriorates to that point in which itwas not edible to persons or its quality of edibleness become ablated. Bacteria and yeasts is theexternal forces that are responsible for spoiling food (He, Liu and Zhao, 2016). Spoiled foodlooks different from its fresh form its natural color get changed, texture and unpleasant smell getincrease and its taste gets undesirable.Food spoilage agents categoriesFood spoilage agentsFoods that affectsPhysical spoilagedue to physical damage tofood during processing and distribution offoods in restaurants like LEON. Damagemaximize change of microbial and chemicalspoilage and contaminated because outerprotective layer of food is broken in whichbacteria enter the foodstuff easily.Apple, vegetables and other fruits.1
Chemical agentsare responsible for changesin flavor and color of foods during storage andprocessing. They look fresh and its quality isbest before cooking. But after harvestingchemical change begin automatically withinfood and lead to deteriorates in its quality.Cold drinks, juices and beverages.2.2 Methods of food preservationLEON is very famous restaurant in UK, that offers its best food services to customers.Their staff prepare entire process by including fresh fruits and vegetables in cooking that makedish tasty and healthy. Thus, to cooked good quality dishes they need to preserve food in bettercondition by using different methods of preservation.CanningFiltrationDefreezingOrganic acids as preservativesVacuum packing2.3 Food preservationFood preservation is one of the better or effective techniques that using by LEONrestaurant to prevent food items form spoiling. This procedure slow the oxidation of facts andincrease microorganism. It includes procedure that inhibit visual deterioration such as enzymaticbrowning response in apples after cutting for food preparations.Effectiveness of different food preservation techniques-2.2 Food preservation methodsEffectiveness of these methodsCanning- It is one of the most effective andwidespread long term food storage method thathelps LEON restaurant. Under this processfood cooked below pressure to reach a highenough temperature to demolish endospores.Thus, after heat tending cans are rapidlycooled usually with child water.Through appointing this method LEONrestaurant will balance nutrition in food thatpreserve it for long time (Manning and Soon,2016). It is quite simple, easy and effectivetechnique in which food will be convenientlystored.2
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