Food Safety Management Assignment (Solved)
This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and new threats to food safety, and the impact of unsafe food on public health.
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Added on 2020-10-05
Food Safety Management Assignment (Solved)
This assignment is about food safety management in the hospitality industry, discussing the importance of ensuring safe and wholesome food, the challenges and new threats to food safety, and the impact of unsafe food on public health.
Added on 2020-10-05
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Food Safety Management
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................31.1 Requirement of control of physical and chemical contamination of food.......................31.2 Compare characteristics of food poisoning and food-borne infections............................31.3 Different ways of controlling of food-borne illness.........................................................3TASK 2............................................................................................................................................32.1 Categorise the food spoilage agents.................................................................................32.2 & 2.3 Methods of food preservation and its effectiveness...............................................4TASK 3............................................................................................................................................43.1 Key steps in temperature control system..........................................................................43.2 Methods of safe storage of food.......................................................................................53.3 Importance of personal hygiene in the control of food contamination............................63.4 Importance of cleaning and disinfection in safe food production....................................63.5 Problems associated with pest control..............................................................................73.6 Need of hygiene design and construction of food premises.............................................73.7 importance of training as quality assurance mechanism..................................................8TASK 4............................................................................................................................................84.1 Produce food hazard risk assessment...............................................................................84.2 Complete food safety control system to protect the consumer health..............................94.3 Devising food safety guide for legislation concerning food safety................................10CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................12
INTRODUCTIONFood safety is scientific discipline which is determining handling, preparation and storageof food in effective manner. This prevent food-borne illness. Food safety and hygiene becomesan emerging demand in the food industry. This study is based on Prezzo Restaurant and MarriottHotel. Prezzo Restaurant is British owned restaurants serving food in UK. Marriott Hotel ismultinational diversified hospitality company that manage and franchises wide portfolio ofhotels. This report will discuss requirement of controls to prevent physical and chemicalcontamination of food. It will compare characteristics of food poisoning and food-borneinfections. Furthermore, assignment will discuss the way of controlling of food-borne illness. TASK 11.1 Requirement of control of physical and chemical contamination of food COVERED IN PPT1.2 Compare characteristics of food poisoning and food-borne infections COVERED IN PPT1.3 Different ways of controlling of food-borne illness COVERED IN PPTTASK 2 2.1 Categorise the food spoilage agents Food Spoilage:It is the process in which food degenerates to the point which is not eatable to humansand quality of edibleness becomes decreased (Boutouis and et.al., 2018). Food spoilage isdefined as perishable food. Due to attacks from enzymes, oxidation and micro-organism, foodsare harvested and moment of decomposing. These involve bacteria, temperature, chemicalreaction and moisture. Agents of food spoilage:Food spoilage can caused through different factors such as bacteria, yeast, moisture,chemical reaction, light temperature etc. Bacteria: These are the most abounding micro-organism discovered on the earth. Theseare midget and differ in shape. These assist to change milk into curd.
Moisture Loss: It affects both appearance and texture of foods which is fruit shrivel insize and wrinkled skin. The leaves of choy sum become lax and weaken (Fotopoulos,Kafetzopoulos and Psomas, 2018). Chemical Reaction: This is started automatically after harvested fruits and vegetables.Chemical changes involves oxygen in air and high temperature of certain foods. Moulds: It is larger than bacteria and yeast. It is form as fungi. These are growing byabsorbing alimentary from environment. 2.2 & 2.3 Methods of food preservation and its effectiveness Food Preservation:It prevents growth of micro-organism such as yeast as well as slowing oxidation of fatsthat cause decay. There are many methods of food preservation such as:Food Preservation Methods Effectiveness of Methods Freezing: It is art of making, packaging andfreezing the food at their peak of freshnesswhich is used by Prezzo restaurant. It is suggested that cook the most vegetablesbefore freezing to stop enzyme action andinsure the best quality.Drying: It is the traditional method is calledfor food preservation. Drying food is exposedtemperature which high to remove the moisture(Kordová and et.al., 2018). It assists to regulate temperature better. Thisprocess takes longer and produce inferiorresults to dried food in dehydrator. Canning: It is process of applying heat of foodwhich is closed in jar in terms of destroyingany kind of micro-organism. There are twomethods of canning such as watch-bath andpressure. This method help to remove any kind of micro-organism and bacteria in jar foods. Also, thiscan reduce food spoilage. TASK 33.1 Key steps in temperature control system Temperature Control System: It is type of control system that mechanically controls the temperature of an area. In thiscontext, there are steps in temperature control system which are used by Marriott such as:Cooling Temperature Control System:
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