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Food Safety Management PDF

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Added on  2020-09-17

Food Safety Management PDF

   Added on 2020-09-17

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FOOD SFETYMANAGEMENT
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Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls required to prevent physical and chemical contamination of food........................11.2 Characteristic of food poisoning and food borne infection...................................................11.3 How food-borne illnesses can be controlled.........................................................................2TASK 2............................................................................................................................................22.1 Categorising, food-spoilage agents that affect food..............................................................22.2&2.3 Food preservation method and effectiveness................................................................2TASK 3............................................................................................................................................33.1 Key steps in a temperature control system............................................................................33.2 Safe storage of foods.............................................................................................................43.3 Importance of personal hygiene in the control of food contamination.................................43.4 Evaluation of cleaning and disinfection as a process supporting safe food production........43.5 Problems associated with pest control in food premises.......................................................53.6 The need for hygienic design and construction of food premises.........................................53.7 The importance of training as a quality assurance mechanism.............................................5TASK 4............................................................................................................................................54.1 Food hazard risk assessment.................................................................................................54.2 Food safety control system....................................................................................................64.3 Food safety guide for legislation compliance.......................................................................6CONCLUSION................................................................................................................................6REFERENCES................................................................................................................................8
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INTRODUCTIONFood safety management plays an important role for food business enterprise. It helps thefirm in determining factors which can impact consumers perception over their facilities. Further,it is important for the restaurant to implement the use of safe food practices in order to maintainhygiene and to serve healthy food. The report will outline different food practices which willhelps in developing familiar experience of management of food safety like Characteristic of foodpoisoning and food borne infection, methods of safe storage of foods and importance of personalcleanliness for controlling the food contamination. Thus, the report will outline Food hazard riskassessment and food safety legislation which helps the food organization in maintaining foodsafety standards.TASK 11.1 Explain different measures to prevent physical and chemical contamination of food.Food contamination: It is referred as the presence of harmful microorganisms or compoundchemicals in food which leads to illness in consumers. Food contamination is refereed for theedible items that has been adulterated with adulterant or contaminating agents – either physical,biological or chemical. Physical contamination includes foreign objects contaminate foods. This can be happenedin production process of goods and services. While, the chemical contamination consists of foodthat has been contaminated with a natural or artificial chemical product. The surface should be clear that it will help to prevent harmful objects and chemicals infood and also prevent bacteria and toxins. Repaired and used parts can be into food as loose partsby accident. Wash hands regularly while cooking food. Keep insects such as rats, mice and fliesshould be transport.1.2 Characteristic of food poisoning and food borne infectionFood infection and poisoning are two different diseases that are caused by theconsumption of contaminated food item. It can be said food poisoning caused because of toxins.Food which consumes toxins is harmful and produce by micro organisms which affects directlybiological reactions in the body. Apart from this, food borne infection is caused due to presenceof harmful microorganisms in food such as bacteria, fungus etc. that cause infection in body. Food borne infections such as Cryptosporidium (Cryptosporidium) Escherichia coliO157:H7 Infection (E. Giardiasis (Giardia) Listeriosis (Listeria monocytogenes) Norovirus1
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Infection (aka Norwalk virus, viral gastroenteritis) Salmonellosis (Salmonella). Both terms, foodpoisoning and food borne infections are used by customers in the market interchangeably. Bothhave different meanings that food borne infection cause because of eating contaminated food andtheir toxins.1.3 Explain the measures to control food borne illness.Food-borne illness: It is a disease referred to as food poisoning. The illness occurred because ofunhygienic food, food spoilage and contaminated food. Viruses, pathogenic bacteria and harmfultoxins can cause easily food-borne illness.Botulism, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O104:H4,Escherichia coli O157:H7, Hepatitis A, Hepatitis E and Listeria are some diseases cause fromfood-borne illness infection. Each of them can be secured by human beings by avoiding foodinfection activities such as washing hands, clearing the surface and material should be of goodquality which would not consists of harmful bacteria and toxins effectively.TASK 22.1 Categorise various food-spoiling agents.Food spoilage refers to any undesired changes in the natural taste, colour and texture offood products that will unfit and reduce the quality and natural value.FOOD SPOILAGEFOODS AFFECTED BY EACH FOODSPOILAGEPhysical spoilageThis consists to the physical damage of foodduring distribution, production or harvesting.Chemical spoilageChemical reactions in food can be noted bychanges in flavour, taste and colour duringstorage and processing. Biological spoilageCalled rancidity arises from biological factorsin food and certain types of bacteria in thiscategory. 2.2&2.3 Food preservation method and effectivenessAn electric dehydrating machine is one of the modern method of drying the food item.FOOD PRESERVATION METHODSEFFECTIVENESS OF FOOD2
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