Food Safety Assignment Solved
19 Pages6432 Words416 Views
Added on 2020-10-22
Food Safety Assignment Solved
Added on 2020-10-22
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Food Safety
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................11.1 Explanation of the controls which are available to prevent food contamination.............11.2 Explanation on different sources of food contamination.................................................2TASK B...........................................................................................................................................52.1 Description on agents of food spoilage............................................................................5b. A discussion of food preservation method and an evaluation of their effectiveness ........5TASK C...........................................................................................................................................6a. Summary of methods of safe storage of food, with an emphasis of temperature controlsystem.....................................................................................................................................6b. Evaluation of importance of personal hygiene...................................................................7TASK D...........................................................................................................................................8a. Evaluation of importance of cleaning and disinfection as well as pest control..................8b. Justification of need for hygiene design of premises and hygiene training.......................9TASK E..........................................................................................................................................10a. Food hazard risk assessment.............................................................................................10b. Food safety control system or HACCP plan....................................................................11c. Food safety guide which summarise legal requirements of organisation selected...........13CONCLUSION..............................................................................................................................13REFERENCES..............................................................................................................................14
INTRODUCTIONFood safety refers to handling, storing and preparing food in a way that prevent food-borne illness. Through different methods reduce the risk of individuals becoming sick from food-borne. It describes all practices that are used to keep the food safe. Food safety considered asscientific procedure which provide proper procedure for preparing and storing food from diseasewhich get born from it. Main principle for food safety is to prevent from becoming contaminatedfrom causing food poisoning. Therefore, in this report explanation will be provided on controlsand different sources which are available to prevent food. Further, discussion will be developedon food prevention method and its effectiveness with the summary for storing food.TASK A1.1 Explanation of the controls which are available to prevent food contaminationfood contamination refers to the presence of harmful chemicals and microorganism infood which can cause consumer illness. There are different ways of prevent food contaminationand they are following-Wash the hands- The workers of subway restaurant have to wash their hands before cook thefood. Wash the hands through soap, warm or cold water before handling food. They also havewash the hands before handling non veg food like fish, eggs, meat etc. Take care about theillness of the workers because infection also be a cause of food contamination(Putnik and et.al.,2017).Wash worktops- The workers have to wash the worktops before and after preparing the food,after they have been touched by raw meat, fish, vegetables etc. They do not need to use theantibacterial spray because the spray can be a cause of generate chemicals and it will be a causeof illness. Wash dishcloths- Mainly this thing happen in every place that the towel and dirty clothes usedby the workers at the workplace but they don not know about the danger which can generatethrough it. The workers have to take care of this thing that after using the clothes while cookingfood, the clothes and tea towel wash. Dirty clothes are the best place for the germs to spread andit can be a cause of illness through food.1
Keep the fridge below 5C - Use the fridge thermometer to measure the temperature. This thingprevents from harmful germs and bacteria. Through low temperature the germs can not be spreadamong the food. Avoid overfilling the fridge because if the fridge is full with many things thenthe air can not circulate properly in it and this thing ruined the raw food(Schmelcher andLoessner, 2016).Respect 'use by' dates- It has to thing about that do not used the raw food which is expired. Theexpiry dates are based on scientific tests and it shows when will the food expire. It also showsthat how quickly the harmful germs can develop in the packaging food.Explanation of ways to cook food properly, its training and HACCP which help inpreventing food borne disease. Ways to cooking food is equally important as to prepare and store it. Cooking which isinadequate is common cause by which increase food poisoning. Therefore, there must be aproper way of cooking food. Cross contamination of food occur from raw to cooked foods withthe use of hands or utensils. Thus, before cooking food chief mush have to wash thoroughly theirhands and surfaces and must cook food in right temperature separately by which crosscontamination not occurred. HACCP training includes following points to prevent food fromdiseases:wash hands properlyuse glove while handling food which is ready to eatprovide extra care in personal hygieneproperly analyse storage time and temperaturecare for allergen awarenessProper cleaning and sanitizing must be there before making food.1.2 Explanation on different sources of food contaminationFood contamination happens when something get into it which exist in the environment. Thereare many sources of food contamination and they are following-Biological contamination- It is the common cause of food contamination. Bacteria's are smalland they can easily make there house where they want. Common places where the bacteria's2
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