logo

Food Safety Management Assignment Solution (Doc)

This assignment is about food safety management in the hospitality industry, focusing on the importance of ensuring safe and wholesome food for customers. It discusses the challenges and complexities of food safety, as well as the risks associated with unsafe food. The assignment also highlights the emergence of new threats to food safety and the need for constant vigilance in the industry.

12 Pages3306 Words354 Views
   

Added on  2020-10-05

Food Safety Management Assignment Solution (Doc)

This assignment is about food safety management in the hospitality industry, focusing on the importance of ensuring safe and wholesome food for customers. It discusses the challenges and complexities of food safety, as well as the risks associated with unsafe food. The assignment also highlights the emergence of new threats to food safety and the need for constant vigilance in the industry.

   Added on 2020-10-05

ShareRelated Documents
Food safety Management
Food Safety Management Assignment Solution (Doc)_1
Food Safety Management Assignment Solution (Doc)_2
INTRODUCTIONFood safety and hygiene is the emerging demand in the food business. It is essential inorder to maintaining food safety and hygiene as per the need of today's competitive market. Withthe increase in the human disease, the demands of healthy food has also been increasing. Thereport will assist in determining the importance of food safety in Hilton Hotel. The present reportwill assist in understanding various aspects of food safety and hygiene at the food processingareas. The report will discuss about various agents which causes food borne illness andcontaminate the food with a presentation. Further, the process to prevent the spoilage of food andeffectively preserve the quality will be explained.TASK 1Enclosed in PPTTASK 22.1. Food spoilage can be termed as the procedure in which food has been decay to a levelwhich it is not at all eatable to the people or the quality of the food has been reduced. There arevarious forces that are responsible for the spoilage of the food. It can be said that, perishablefood is referred to the food that is capable of spoiling (Perumalla and Hettiarachchy, 2011). Theharvested food is the kind which started decomposing from the moments from the very firstmoment they were harvested. The food-spoilage agents are the one which causes the food to be spoiled or unhealthy toeat. Some of them are categorised as below:Micro-Organism:They cab be termed asvarious microscopic forms of both plants and animals which havethe following agents:Bacteria- they are the agents that need their environment in order to grow. Their mainrequirement for food vary from food, moisture, pH, temperature and oxygen. They playsan essential role in spoiling the food stored in chilled place. It can leads to change thetaste, colour of food.1
Food Safety Management Assignment Solution (Doc)_3
Moulds- They are the multicellular, filamentous fungi that contains the spores which canbe spread in the air and can also start new plant mould plants (Leistner and Gould, 2012).A small proportion of moulds that are found on food has a potential to contaminate thefood through toxic material such as mycotoxins. It is most commonly found cereals, nutsand high sugar food.Yeasts: They are known as the unicellular Chlorophyll-free fungi that permanentlymaintain unicellular growth. They require water for growth and source such as sugar.Yeast cells are present atmosphere may have contaminated the food which leads to causespoilage. It can lead to spoil the fruit which includes fresh fruits, vegetable meat anddairy products.Microorganism: They are Unicellular organisms that may or may not be visible with thenaked eyes. Bacteria, fungi, viruses are various types of microorganisms. They effect theodour and taste of the food and make the food unable to be eaten. Insects: Insects are small sized animals or pests that attack the foods like foods, fruits,vegetables, etc. and lose spoils thee food. Enzyme activity: Putting foods under inappropriate temperature, or PH level, result incausing enzyme activity in the food. It results in destroying the quality of food.Generally food like beef gets affected through it.Chemical and physical changes: When due to bacterial effect, fungus, etc., the actualquality of the food starts destroying, chemical reactions starts processing which effectsthe quality of food. In this regard, it results in spoiling the foods. 2.2. The list of different methods of food prevention are as follows:Filtration: Different microorganism presented can be removed with the help of anyfiltration liquid such as water, beer etc.Dehydration and freeze-drying: Freeze-dried foods is a common method of preservingfood by dehydrating. it is very effective for vegetables.2
Food Safety Management Assignment Solution (Doc)_4

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
Food Safety Management - Assignment Solved
|12
|3503
|290

Food Safety Management System in UK - PDF
|13
|3499
|166

Food Safety Management Sample Assignment
|12
|3537
|433

Food Spoilage and Control Food Quality Assignment
|16
|4673
|254

Food Safety Management - Hotel Russell
|11
|3609
|428

Food Safety Management System - PDF
|13
|3601
|51