Table of Contents INTRODUCTION...........................................................................................................................1 TASK 1............................................................................................................................................1 a) Review of the controls available to prevent food contaminants.............................................1 TASK 2............................................................................................................................................3 a) Analysis of the agents of food spoilage..................................................................................3 b) Discussion of food preservation method and an evaluation of their effectiveness.................3 TASK 3............................................................................................................................................5 a) Methods for the safe storage of food, with temperature control system.................................5 b) importance of personal hygiene..............................................................................................6 a) different source of food contaminants...................................................................................7 b) importance of cleaning and disinfection as well as pest control.............................................7 c) Justification of the need for hygienic design of premises and hygiene training.....................8 CONCLUSION................................................................................................................................8 REFERENCES................................................................................................................................9 .......................................................................................................................................................10
INTRODUCTION Food safety management is consider various system and plan which used by restaurants and hotel to produce quality and secure food products. In market, food industry is fastest growing in recent time. Therefore, maintain food safety and hygiene is vital aspect for company to satisfy customers needs. With the assistance of this, they can easily sustain in competitive market place for longer time period (Beske, Land and Seuring, 2014). Along with this, it is also ascertained that different type of diseases are spread by food items. For reducing the same, every food industry are responsible to follow all the legal norms at the time of preparing food items. Current report is based on Brasserie, is new restaurant that plan to open within the next 6 month. In this, company concentration on controls that acquirable to protect food contaminants. This project is also discussed about review of the controls available to prevent food contaminants and agents of food spoilage. Furthermore, food preservation methods and its effectiveness is also mentioned in this assignment. Methods for safe storage of food along with temperature control system is discussed here. Importance of personal hygiene is also cover in this project that support in reducing any kind of food infection. TASK 1 a) Review of the controls available to prevent food contaminants Food is the basic need of every customers to survive as it also required to keep cleanliness to make safe and healthy food. Along with this, it also includes various methods and procedures that used to prevent food contaminants. It help in making eatable products for the customers.Furthermore,itisalsoimportantforeveryindividualtokeepcleanlinessin preparation of food because it serve various disease that generate easily by spoiled food. The main reason behind this is that, people avoid to wash their hand before eating food. This may increase the chances of infection in human body and at the same time also create health issues. In this regards, there are various techniques and practices that can be used by people while preparing food items in order to reduce infection and illness. This is possible for maintaining proper cleanliness in food products. All these methods and techniques can be understood by following points: Maintain cleanliness: It is one of the important method to prevent food contaminants in which individual needs to remain clean at the time of cookingand serving food. For this, wash 1
hands before eating food, cook tops as per regular basis (Bumbudsanpharoke and Ko, 2015). All these are necessary to maintain proper hygiene that help in reducing bacteria and fungi within the food and its raw materials as well. Along with this, washhand while preparing raw food like fish, eggs, meat and vegetables help in preventing food contaminants. This kind of efforts can be support chefs and cooks in avoiding chemicals in food area and also maintain proper hygiene as well. Keep separate raw materials: In kitchen area, various kind of raw material are used in cooking as it is important for individual to keep them separately so that food can be protect from any kind of bacteria (Grimm, Hofstetter and Sarkis, 2014). Along with this, it also seen that bacteria can be transferred from other products so that it is important to put or store raw material separate which help in preventing from food contaminants. Furthermore, it is also important to use sanitizer before and after using knives that may aid in cooking food healthy and safe as well. Cook thoroughly: It is important to cook food items within proper procedures. As it help in preventing harmful microorganism within the food items. For making healthy food, it is important to use effective method kill the germs and bacteria so that food can be eatable. In this, it is also crucial to maintain temperature within the kitchen so that people can easily eliminate the hazardous components. Training: It is also and effective way or control that help in preventing food from any microorganism. In this, restaurant provide better training and development programs to provide them all the necessary guidance to them at the time of cooking food. While preparing food, individual needs to ensure that all the raw material are store safe and secure as well. Allthesearetheeffectivewaysandmethodthathelpinpreventingfoodfrom contaminants. Thus, it is important to ensure safety while preparing food items so that it can be eatable. This will contribute in preventing harmful microorganism from the food items that will support in maintain healthy and safe food for people (Halford and et. al., 2014). Along with this, it also help in increasing efficiency in human body that support to fight from different health issues and maintain proper healthy diet. In addition of this, the major objective of control measure is to aware as well as alert people towards the preventive measures. This may increase to bring effective changes within the practices and policies with the aim of preventing all the contamination issues. As there are two type of food contamination such as physical and Chemical contamination. 2
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Physical contamination is refers to the presence of physical object in the food like glass, metal, insect parts and many more. It may occur due to negligence and unprofessionalism. In this regards, there are certain methods to prevent the same in the first place. As, the most common contamination is human hair. For this, it is important for individual to wear a hairnet or hat at the time of cooking. After that kitchen should be keep pest free. Along with this, packing of food should be check before buying the food products. It could be increase the chances of staple falling into the food. Furthermore, Chemical contaminationis related to the contaminationof food that includes the improper handling of the chemical. In this, there are certain measure in order to reduce the chemical contamination within he food. Along with this, one of the common or basic preventive methods is to keep food safe fro any kind of chemicals. TASK 2 a) Analysis of the agents of food spoilage In food spoilage, various agents are there that are accountable for spoiling food item by increasing microorganism within the food like fungi, bacteria, germs and many more. All these are arise due to touching food raw materials so that it is important to keep it separately. Moreover, it also includes various agents that can be prevented from touching cooked food which may aid in making it effective for consumption (Johnston And et. al., 2014). In this context, there are various type of factors which includes as a food spoilage agents that spoil food and increase healthy issue as well. All these can be understood by following points: Bacteria: In food spoilage, different type of bacteria which refer to unicellular organisms that consider in little size. It will create which may increase human sickness. Along with this, the entry of infective bacterium in food items may reason of food to be bad and consumption of such part may increase illness in human body.As bacteria break down fats from unsalted butter that cause it become rancid. It also spoil protein in mead that results in foul odors. Yeast and Mould: These are single celled microorganism that is divided with moulds and mushrooms. These are the major agent that spoilage the food. In this food at the optimum temperature that is relate with the ideal place of microbes to grow(Kussaga and et. al., 2014). Along with this, Yeast and mould spoil the outside of food and it can be seen as well. As yeast reduce moisture from the food and enzyme action that is the major reason that it spoilage food. 3
Apart from this, it also increase microbial contamination from food that reduce the freshness from the food. Mainly, it can be found in huge variety of surroundings like animal products, soil, water and insects. Along with this, it relatively tolerant to low pH and low water activity from the food. Enzymes: Each and every living organism used these type of agent that may spoil the food. Oxygen: This type of agent of food spoilage refers to the microbes that is classified into aerobic and anaerobic. The main reason behind this is that it is highly depends on fact that they may or may not necessity oxygen for their evolution. Mainly it includes various aspects such as Escherichia coli, a fecal bacterium that survive at low oxygen.As it is active in a temperature range between85-120° F. If temperature goes above 140° F then it destroyed the food. b) Discussion of food preservation method and an evaluation of their effectiveness Food preservation refers to an befitting procedure to effectively protect growth of microorganisms thatincludes bacterium, fungi. It help in reaction the ratio of reaction of fats that may reason unhealthiness in food items (Kussaga and et. al., 2015). Apart from this. it also consider different methods such as traditional and modern which used for protecting items that used or consumed by people as per daily basis. In addition of this, various type of techniques which iseffectual and usually utilized but on the other side it mainly preferred as per food products within the kitchen area. All these methods and evaluation along with its effectiveness can be understood by following points: Traditionalmethods:Thistypeofmethodevaluatedaboutdifferentmethods commonly used by people for protecting food for long time period so food can be healthy and eatable for people as per their requirements. Along with this, it also includes different ways like, sugaring, curing, jellying, jugging, heating. In this regards all of these methods are given below:Fridge and freezing:It is important method that save as well as protect food products by reducing microorganism by minimizing the temperaturethrough which food items can be preventing survival for people. Along with this, it also includes effective usage of commercial and home refrigerators which directly support in improving preserve salads and dairy products specially during hot weather. On the other side, freezing is also consider as storingvarious food items likevarious vegetables because this type of methodgive large-volume, long-term storage for food stocks. It is effective for strong 4
raw material for longer period of time. Both methods are effective that may help in protecting the food from any kind of bacteria.Pasteurisation:It is consider as an effective process which includes certain packaged and non- package food like fruit juice and mild that treated with mild heat with the aim of eliminating the pathogens and extend shelf line. Along with this, it may consider milk that used before boiled and keep it store for longer time.Salting and sugaring:It is method which includes sugaring & salting to improve drying process andat the same time also includes antimicrobial agents that directly support in preserving food items in an effective manner.Furthermore, this method also includes different compounds. Sugaring is also an effective ways for saving food which is mainly used to store peaches, and plums. This method is more effective for preventing the food as both are help in keeping food items safe and secure that are eatable in nature for individuals.Jugging and jellying:It is solid material in variety a gel which is appropriate to preserve particular food products. Mainly, It also includes differentsubstances like gelatin, agar, maize flour and plotted meats in jelly which is effective for saving meat off- cuts. Along with this, jugging also consider as a process of maintaining cut pieces into binding certain Jugging. By this, individual may keep food products safe and healthy.Advantage of this method is that it does not required special skill to use and at the same time also reduce the risk of cardiovascular diseases. Modern methods:As per modern scenario, different type of methods which used by industry to protect food items for a longer period of time.In this context, there are some various type of advanced techniques can be understood by following points:Pasteurization:It is also an effective method that is useful protect liquid food items that normally utilize to dairy products. Mainly, It also consider to heat milk at approx 75 degree and cool down instantly. After this it pack in sterilized bottles or pouches for longer period of time. Heating help in reduction of the micro germs and save the product from different other bacteria.In this regards, the major advantage of this method is that it enhance storage period and also kill microorganism on the other side, the major drawback of this method is that it includes reduction in the nutrition content or doesn't kill heat resistant pathogens. 5
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Vacuum packing:It is define as a storage of food within the vacuum surroundings in which food items arepacked into air tight bags or bottles (Nanyunja and et. al., 2015). This type of food items are chips, nuts and many more with the aim of reducing loss of flavour through chemical compound. This will happen because the food not get into the contact of external germs and other aspects and this will reduction in creation of bacteria. Advantage of this method is that substantial increase shelf life whereas external gases can also increase the cos of food item.Artificial food additives:This type of method includes substances that used to spring flavours, taste and colour to particular food items. Furthermore, it may help in forestall growth of bacteria and at the same time also secure eatable products from any kind of spoiling.The major disadvantage of this type of method is that it may increased cancer risk in human body on the other side, it also beneficial in terms of preserving food that prevent food from microorganism which help the food last longer.Freeze drying:This happen because of the presence of calcium propionate, sodium nitrate, sodium nitrite and many more. This will results in creation of chemical reaction which have impact over the product and results in reduction in bacteria fungal.The main advantage of this type of method is that it become very light that makes for easier portability of larger amount of food. Drawback of this methods is that it quite expensive because of specialised equipment required for this procedures. Pulsed electricfield(PEF) electroporation:Underthis, It considerasa way of effectively processing cells by including electric field. Furthermore, substance is includes a place among two electrodes and strong electric field which is highly contribute in killing cells (Unnevehr and Hoffmann, 2015). Moreover, it is also includes as a low temperature alternate pasteurization for sterilizing goods in kitchen area to prevent the eatable food.One of the main advantage of this method is that it may improve the processes and food quality. It isEasier peeling of vegetables and fruits. Food preventive methods has various advantage not only for environment but also to the buyers as well. As it reduce the disposal cost this means that if the food wasted in less amount then the cost of disposal will constantly less. Thus, it is important to use proper food preventive measures that help in save a large amount of resources like energy, water, fertilizer that are effective in growing the food items. 6
TASK 3 a) Methods for the safe storage of food, with temperature control system Temperature control system play a important role in reducing microbial in food products. It help in securing food from any kind of spoilage. In this regards, various type of temperatures are adopt while storing food items that provide support to make keeping of food for longer period of time. Furthermore, change in temperature is highly based on appropriate techniques of protecting food products by killing germs and microbial growth. Thus it is vital for people to utilise adjustment in temperature of particular portion to protect spoiling of food effectively. For example, milk is used after boiled and kept in refrigerator to cut down bacterial growth. In this regards, there are some ways for storage of food within temperature control system: Cold storage:This type of technique usually used by people with the aim of protecting raw material for long time so that they can easily consume it as per their requirement. Mainly, it includes the criterion offridge and chill storage cabinets. Thus, it is important for people to ensure that temperature could be maintained which give support at the time ofcooking food items. With the assistance of this, food can be protect and also make it eatable (Zhou, Kai and Liang, 2015). Furthermore, number of people use it for keeping secure their daily food products so that they can consume products accordingly. In this, people set temperature as per the food items and its quality as well.In this,temperature below 75 °C is also effective. Freezer: It is also consider as an effective and appropriates method which used to prevent bacterial growth in food items. In this food get cooled instantly but at the same time it is important to remain careful at the time ofcooling the food products. Thus, it is vital to effectively utilize fridge in systematic way and also ensure that do not overload it from hot food. The reason behind this is that it increase overall temperature of fridge that may raise bacterial growth.The temperature of Food quality deteriorates above 0°F, so maintain a temperature of 0°F or below in the freezer. FIFO: It is also an important method of stock rotation which is related with First -In and First Out. It help in protecting the products quality and freshness. In this context, rotate foods is relate with first products displayed and at the same time first products sold out. This will help in minimizing the spoilage and waste within the food products. Furthermore, every products has a specified code date. 7
Dry store: It is consider as an effective method in which storage of products does not require a climate controlled environment. Along with this, food items placed in dry storage and have long shelf life. Mainly, it includes various ingredients like flour, rice, millet and many more. By this methods, food items can be kept safe. Storage: It is important to store food safely and protecting as well. By using this method, food can easily kept safe from any kind of spoilage. Food should be stored in clean, dry, sanitary and airtight is possible. It may contribute in keeping food for longer period of time and at the same time also reduce the risk of contamination. Preparation defrosting: Under this technique, food must be kept at a safe temperature at the time of defrosting. By this, food are safe and frozen as soon as food begins to become warmer than40°F that present before freezing and can begin to multiply. This will help in preventing food from any kind of bacteria. Cooking: Cooking and boiling is consider as a process that apply heat to water until the temperature reach. It help in destroy all the microorganism and cells of bacteria. This will help in protecting food from any effects and spoilage. Reheating: It is also consider as an important method of preventing food from spoilage through which food have been cooked and cooled should be reheated to at least73.8°C. Mainly, this method help in producing toxin that help in eliminating the chances of food spoilage. As this type of method is safe that keep food protect from any kind of bacteria. Chilled Food: In this, prepared food are designed to be stored at refrigeration temperature below 8oC and also need to be kept chilled in a fridge to safely meet their shelf life. If it is not properly chilled and stored that can help in preventing the food. Frozen food temperature: Under this food is kept at zero degrees of below in order to maintain the quality of frozen foods. In addition of this, most foods will maintain good quality longer if the temperature of freezer is -10°F to -20°F. b) importance of personal hygiene Personal hygiene includes collection of different principles that help in improving health and at the same time also increase immunity system. Mainly, it includes specified criteria that includes regular activities by making sure about cleanliness. The main benefits of this is to protect from growth of harmful microorganism and other agents that may cause of human illness. Thus, it is essential for people to strictly adapt all the principles that is related with cleanliness at 8
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the time of eating. If they do not follow the same then it may cause of intake of harmful bacteria of food items that create health issues (The Importance of Good Personal Hygiene,2019). In this context, there are some major importance of personal hygiene: Body image: Personal hygiene is play a vital role in maintain strong & healthy body that may influence self- esteem, confidence and motivation of people (Onjong, Wangoh and Njage, 2014). Along with this, better hygiene habits are give support to individual to remain always fit. Apart from this, hygiene is also consider as a legal requirement within the restaurants to reduce the risk of cross contamination. This will contribute in improving the overall image of the company at market place. a) different source of food contaminants It is important to effectively analysis the different sources of food contaminants so that food can be easily protected. Mainly, it includes particular series of infection like agent, source, mode of transmission that are interlinked with spoiling of food items. Thus, it is primary to find out various sources of food contamination which used at the time of making an appropriate plan in order to prevent food. By this infection can be reduce and make eatable food for people. As there are different source of food contaminants: Contamination from the source:It includes different source such as raw veggies, eggs, milk that can be contaminated with salmonella and other food borne. These type of products are exposed at the time of or the ground by contact with bacterial infection and contaminated ground water. Thus, it is important for people to male eatable food items which can be secure for intake by effectively separating toxin elements from food items in a systematic way. Contact in Pre- Processing:Under this, food that only contains a few microbes that can be teaming piece of bacterial after sitting in transit for a few hours. In this, improperly cooled as well as heated food heightens the problem. Problem During Processing:While processing of contamination, it includes various environmental contamination such as pesticides, metal shavings and many more that used to operate as well as maintain the machinery. It also measure to ensure that food is safe at the time of cooking and manufacturing. b) importance of cleaning and disinfection as well as pest control Cleaning is important for food industry to protect from food spoilage. Thus, people needs to ensure that they keep proper cleaning food preparation in order to reduce growth of bacteria. 9
In addition of this, Pests are built-in drawn towards food (Wertheim-Heck, Spaargaren and Vellema, 2014). Mainly, it is significantstep within food production which may aid in maintaining and guarantee food safety. In this context there are some major importance of cleaning and disinfection along with pest control: Protect Transfer of Products/Ingredients Reduce Microbial Contamination Assure Disinfectant Efficiency Increase Safety Modify Plant Efficiency c) Justification of the need for hygienic design of premises and hygiene training Hygienic design of premises is important for preparation of food that should be cleaned that help in keeping food safe and healthy as well. In this regards, food premises needs to allow staff to clean and disinfect which may protect against the dirt. Furthermore, it also prevent good food hygiene practices that take place in preservation of food items (Manfreda and De Cesare, 2014). Individual also ensure to keep food cold or hot while it is being prepared, stored and before it consumed or sold to people. In addition of this, food preparation surface must be easy to clean where it is required. For maintaining better hygienic design of premises, training is also an effective through which individual can easily maintain hygiene in food products that help in making items eatable. CONCLUSION As per discussion it can be evaluated that food safety management is all crucial to keep food items secure. This includes different types of systems that help in produce secure eatable items. Along with this, it also concern about sources of contamination including environmental contaminants, food processing contaminants, toxins and unapproved that help in preventing food from spoilage. Apart from this, various methods are also used in order to food preservation that divided into two parts such as traditional and modern method. At last personal hygiene is also play a vital role in maintaining body image and social reason of an individual. 10
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Unnevehr, L. and Hoffmann, V., (2015). Food safety management and regulation: International experiences and lessons for China.Journal of Integrative Agriculture.14(11). pp.2218- 2230. Zhang, X. N. and et. al., (2015). Water quality, agriculture and food safety in China: Current situation,trends,interdependencies,andmanagement.JournalofIntegrative Agriculture.14(11). pp.2365-2379. Manfreda, G. and De Cesare, A., (2014). The challenge of defining risk-based metrics to improve food safety: Inputs from the BASELINE project.International journal of food microbiology.184.pp.2-7. Wertheim-Heck, S. C., Spaargaren, G. and Vellema, S., (2014). Food safety in everyday life: Shopping for vegetables in a rural city in Vietnam.Journal of Rural Studies.35.pp.37- 48. Onjong, H. A., Wangoh, J. and Njage, P. M. K., (2014). Current food safety management systems in fish‐exporting companies require further improvements to adequately cope with contextual pressure: Case study.Journal of food science.79(10). pp.M2031- M2039. Zhou, J. H., Kai, L. I. and Liang, Q., (2015). Food safety controls in different governance structures in China's vegetable and fruit industry.Journal of integrative agriculture. 14(11). pp.2189-2202. Online TheImportanceofGoodPersonalHygiene.2019.[Online].Available through:<http://www.hygieneexpert.co.uk/importancegoodpersonalhygiene.html>. 12