Food Safety: Science Management

11 Pages3219 Words318 Views

Added on 2021-02-21

Food Safety: Science Management

Added on 2021-02-21

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FOOD SAFETY:SCIENCE &MANAGEMENT

EXECUTIVE SUMMARYButter Chicken, Chicken Vindaloo and Lamb Rogan Josh are some of the famouschicken dishes served all over the world. These dishes needs to be given major safety concern asvarious food borne diseases are generated by consuming contaminated food products. In therecent times it is seen that food diseases by consuming infected food is recorded all over theworld. The burden to maintain food safety has increased on healthcare centre and moreinvestment is made for enhancing awareness regarding importance of food safety. Aresponsibility is created on food trade sector for providing and manufacturing safe food byimplementing Hazard Analysis Critical Control Point management system. All the principals ofHACCP needs to be followed by food traders followed by proper training to staff for maintainingcleaning, sanitizing and temperature. Employees personal hygiene is equally important forimplementing food safety management in any organisation.

Table of ContentsEXECUTIVE SUMMARY.............................................................................................................2INTRODUCTION...........................................................................................................................1Literature Review on the Food Safety Issues Associated with Indian Curries................................1CONCLUSION................................................................................................................................5REFERENCE...................................................................................................................................6

INTRODUCTIONFood safety management system is termed as a group of practices and procedures thathelps in controlling various hazards to ensure regulatory compliances for food safety. It is termedas the process of storage and preparation of foods in order to prevent food borne illness. Safetyof food is highly recommended in hospitality industry by managers and kitchen staff to servequality and healthy products for consumers. In today's scenario individuals are more inclinedtowards the consideration of hygiene and safety in the food products. In this given project reportfood safety management recommendations for production and serving various Indian Currieswill be provided. Together with this history of food, preparation, potential hazards present aswell as general issues for storing, handling and serving food to large number of consumers willbe reviewed (Cui, Wang and Zou, 2013). Literature Review on the Food Safety Issues Associated with Indian CurriesFood safety is one of the most critical issue that is faced while serving with food productsto number of consumers. This literature review will help in analysing lots of issues associatedwith serving Indian Curries and various safety concerns needs to be taken care of in the processof their preparation. Food moves to several stages before they are served to consumers and it canbe contemplated at any point of time. As serving food that includes meat can be spoiled if meatis not healthy or is preserved in wrong climatic conditions. Focus of this literature review will beon three Indian Curries such as Butter Chicken, Chicken Vindaloo and Lamb Rogan Josh. Thisreview will help to investigate the causes of various forms of hazards that will affect health ofindividuals consuming these curries. The pursuit of high level of protection of human life and health is one of the fundamentalobjectives of food law. For this a general is issued specifying various hygiene rules that needs tobe complied with (Erpeng, 2013). To implement and maintain hygiene procedures based onHazard Analysis and Critical Control Point principles are imposed on meat plants. HACCP is aninternationally accepted system for food safety management. This organisation is based oncertain principles of identifying hazard that must be eliminated or reduced or taking requiredsteps to control it. Monitoring the procedure used in the plant and taking the corrective actionswith documenting the application of the measures as per HACCP. These principals aims to focuson the identification and control of various food safety hazards that takes place during production1

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