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Assignment on Food and Safety Management - doc

   

Added on  2020-06-06

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FOOD SAFETYMANAGEMENT
Assignment on Food and Safety Management - doc_1
INTRODUCTIONEvery food industry wants to grow and survive in market so as to get potential benefitsand cutting edges. In this relation, they follows to improve the quality of food ingredients whichexpand the brand image of the firm. A Food safety Management Programs are developed so as tomonitor problems which are occurred in food processing and ensure that the offered food is safe(Mensah and Julien, 2011). In addition, British government also regulates different food safetyprogrammes so as to meet necessary requirements of food; it improves health of people. Thepresent assignment is based upon Hawksmoor is a British steakhouse and cocktail bar chain. Itwas founded in 2006 and overall revenue of the firm is £11 million. TASK 11.1 Controls required to prevent physical and chemical contamination of foodThere are various controlling measures executed in small business entities in order toreduce and stop the irruption of impureness. It also protects the future reoccurance that can affectthe quality of foods items. In Hawksmoor, the prime of objective of these controlling measuresso as to spread awareness among people towards preventive measures. It motivates to carryingout the suitable changes within business operations and practices in order to protect thecontamination barriers (Karaman and et. al., 2012). The prime contamination of foods are - Physical contaminationChemical contaminationIn which contamination consists with process of manufacturing a food through aimproper controlling, for example- utensil or vessel cleaning materials. On the other hand,physical contamination entails with presence of physical objectives of the foods. 1.2 Characteristics of food poisoning and food borne infectionsFood poisoning - The food is eat and the water is drink can be easily pestiferous byseveral parasites, bacteria, toxins and chemical substances that are the main reason of foodpoisoning as well as food borne diseases. Along with this, toxine is one of the most commonfactor which generate food poisoning and the main source could be bacteria which grows rapidlywithin food. Such microorganisms are the reason of using different chemicals and furthermetallic substances in food processing. Infection which can be occurred by food are generated by
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bacteria, parasites, viruses. The main food borne pathogens are - Escherichia coli, SalmonellaListeria and Norovirus. In addition, the symptoms food borne cannot appear with fast rates at thetime of food poisoning. 1.3 How food-borne illnesses can be controlledIn the present scenario there is increases the demand of food safety information indomestic and international level. The food borne illness is a major problem that is raise indeveloped and developing countries; its a strain on health care system. Along with this, severallyaffects infants, young children and the sick. Thus to control food borne diseases, business ownersof Hawksmoor have to generate a hygienic and clean working environment. Proper foodhandling is key to foodborne disease prevention. World health care organization has spread toacquire a food hygienic system which promotes weaknesses and health (Kafetzopoulos, Psomasand Kafetzopoulos, 2013). The message explicate harmless food handling and preparationpractices. Following are the guidance that must follow up by food processing departments, suchas- Wash hands before making food as well as making food preparation. Sanitize the overall surface area by using effective measures towards food preparation Prevent the kitchen areas and food from insects, pests and other animalsTASK 22.1 Categories the food-spoilage agents that affect foodThe term food spoiling consists with annoying changes which are occurred in a food at itsinitials stages. These changes are discovered by taste, smell or sight of a food item and can beoccurred by several reasons, like – moisture, air, oxygen and temperature. Food spoilingagents Foods affected by each food food spoilage agent HumidityIt can be generate due to storage environment and increases the number ofmicroorganisms in food surface areas. If food is stored in dry atmosphere,the chances of growing microorganisms get reduced rather than if food willkee in a humid (moist) environment.OxygenMany food items requires proper oxygen so as to maintain its freshness forlong term. Thus, if food is stored in a low oxygen environment, bacteria
Assignment on Food and Safety Management - doc_3

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