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Food Safety Management Assignment - “The Ledbury” restaurant

   

Added on  2020-10-22

12 Pages3410 Words340 Views
Disease and DisordersNutrition and Wellness
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FOOD SAFETYMANAGEMENT
Food Safety Management Assignment - “The Ledbury” restaurant_1

TABLE OF CONTENTSINTRODUCTION ..........................................................................................................................1TASK 1............................................................................................................................................11.1 Controls required to prevent physical and chemical contamination of food........................11.2 Compare the characteristics of food poisoning and food borne infections...........................11.3 Food-borne illnesses and measures to control it...................................................................1TASK 2............................................................................................................................................12.1 Categorization of food-spoilage agents that affect food.......................................................12.2 Methods of food preservation...............................................................................................22.3 Evaluate the effectiveness of food preservation methods.....................................................2TASK 3............................................................................................................................................23.1 Steps of temperature control system.....................................................................................23.2 Methods for safe food storage...............................................................................................33.3 Importance of personal hygiene to control food contamination...........................................33.4 Cleaning and disinfection for safe food production..............................................................43.5 Problems associated with pest control in food premises.......................................................43.6 Need for hygienic design and construction of food premises...............................................43.7 Importance of training as a quality assurance mechanism....................................................5TASK 4............................................................................................................................................64.1 Food hazard risk assessment.................................................................................................64.2 Complete a food safety control system.................................................................................64.3 Food safety guide for legislation compliance.......................................................................7CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
Food Safety Management Assignment - “The Ledbury” restaurant_2

INTRODUCTION Food safety is a process to safeguard food items and food premises with various factorsthat may contaminate its structure and increase risks of illness or discomforts for consumers. Thereport will highlight certain factors related to food safety management in restaurants. It willcover mentioned tasks in the context of “The Ledbury” restaurant and “The Grand Brighton”hotel of UK, established in 2005 and 1864 respectively. The report will include basicintroduction to food related infections and illness and its control measures. This study willhighlight number of discomforts and intoxication due to intake of contaminated food. This reportwill have an inclusion of legal framework related to food safety within food premises.TASK 11.1 Controls required to prevent physical and chemical contamination of foodCovered in PPT1.2 Compare the characteristics of food poisoning and food borne infectionsCovered in PPT1.3 Food-borne illnesses and measures to control itCovered in PPTTASK 22.1 Categorization of food-spoilage agents that affect foodFood spoilage is a process where consumable food becomes unsuitable and hazardous tointake. Spoilage of food items is generally occurred by the presence of number of agents thataffect quality, taste and nutrients of food items (Fernández- Segovia and et.al., 2014). Generalfood spoilage agents are microbial agents, chemical agents. Microbial agents are generally different types of bacteria, virus, fungi etc. whichdevelops in different temperature and environment in food items. The food thatcommonly affected by microbial actions are bread, cheese, jams, chicken etc.Chemical agents are non microbial spoilage agents that deteriorate food quality mainlyby reaction that occur between material of utensils and food items (Fu and Ying, 2016).Chemical spoilage depends on temperature of surroundings, materials used for packagingfood items and use of certain pesticides, pests or insecticides used within food premises.1
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2.2 Methods of food preservationFood preservation is a method of storing food items for long time so that it may be consumed orreusable irrespective of its availability. It uses number of chemicals or additives to make it freefrom microbes or spoilage.The Ledbury restaurant mainly undergo for following food preservation methods. Salting: This method of food preservation is used to preserve raw meat, fish andvegetables like beans, cabbage etc. and different variety of jams (Lohumi andet.al., 2015). It is one of the most common method in which food item is coveredor layered by salt. It reduces the risk of development of pathogens and microbeswithin food and preserve it for longer time period.Pickling:This method is generally used to increase the life span of food materials by thehelp of brine and vinegar. It is the oldest and common method used inrestaurants, food industries and households. DryingDrying of food materials refers to removal of water content from food items. Itis commonly opted for drying fruits and vegetables. 2.3 Evaluate the effectiveness of food preservation methodsMethodsEffectivenessSaltingSalting reduces the extent of development of microbes and germs within fooditems. It preserves food as well as increase nutrients content (Gupta and Khanna,2014). Salted food is effective to increase quality of sleep and energy level.PicklingPickling increases life span and flavor of preserved food. Cider Vinegar used forpickling is effective of health and preserves natural properties of food items forlonger time period.DryingIt is comparatively simpler than other method of preservation. Dried foods haverich content of vitamins and nutrition. TASK 33.1 Steps of temperature control systemEvery restaurants, Hotels or food preparation industries have a standardized controlsystem to conduct food related process at definite temperature controls (Rafeeque and Sekharan,2
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