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(PDF) Food Safety Management Assignment

   

Added on  2020-12-29

14 Pages3724 Words150 Views
Disease and DisordersNutrition and Wellness
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Food Safety Management
(PDF) Food Safety Management Assignment_1

Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3AC1.1: Discuss the controls required to prevent physical and chemical contamination of food.................................................................................................................................................3AC1.2: Compare the characteristics of food poisoning and food borne infections................4AC1.3: Discuss how food-borne illnesses can be controlled................................................6TASK 2............................................................................................................................................7AC2.1: Categories the food-spoilage agents that affect food.................................................7AC2.2: Discuss methods of food preservation.......................................................................8AC2.3: Evaluate the effectiveness of food preservation methods..........................................8TASK 3............................................................................................................................................9AC3.1: Discuss the key steps in a temperature control system..............................................9AC 3.2: Methods for the safe storage of food.......................................................................9AC 3.3: Evaluate the importance of personal hygiene in the control of food contamination.10AC 3.4: Evaluate cleaning and disinfection as a process supporting safe food production.10AC 3.5: Assess the problems associated with pest control in food premises.......................11AC 3.6: Justify the need for hygienic design and construction of food premises................11AC 3.7: Justify the importance of training as a quality assurance mechanism....................12AC 4.1: Produce a food hazard risk assessment...................................................................12AC 4.2: Complete a food safety control system...................................................................13AC 4.3: Devise a food safety guide for legislation compliance...........................................13CONCLUSIONS............................................................................................................................14REFERENCES..............................................................................................................................15
(PDF) Food Safety Management Assignment_2

INTRODUCTIONFood safety management is a process and method that help for storing and collecting inproper manner. It also maintaining the food safety and hygiene is compelling the requisite forfood business to sustain in the today's competitive marketplace. This report will discuss about thephysical prevention and chemical contamination of food. It also describes the Led-buryrestaurant to use the different technique for protecting their food products. This assignment willdescribe that how food borne illnesses controlled in proper manner. It will evaluate theeffectiveness of food by using preservation process. Furthermore, this assignment will describethe various key steps in controlling the temperature of food items. It also summarized the methodfor safely storage the product effective ways. The importance of personal hygiene in the controlof food contamination and cleaning the disinfection as a process supporting safe food production.TASK 1Covered in pptTASK 2AC2.1: Categories the food-spoilage agents that affect foodFood Spoilage is caused by the growth of microorganism in the food materials. There arevarious type of external forces generated the spoilage of food. There are different type of Foodspoilage agent that affect the food items. Bacteria- Bacteria is the most abundant microorganism that present on the earth. It is atype of micro organism that affect the food ingredient (Manning, 2018). It is a tiny shape butsome bacteria are helpful for convert the milk into curd. Bacteria is mainly affected the meats,eggs and poultry product and if they are undercooked cause of illness. For Example- Salmonellalives in the animal intestinal which is usually transmitted the contamination.
(PDF) Food Safety Management Assignment_3

Protozoa- It is a type of single micro organism that cause the disease such as foodpoisoning. The Ledbury restaurant is protecting against the protozoa because it is the living orparasitic which feed on the organic matters such as organic tissues and debris etc. Protozoa istype of virus that cause the food positioning for Example- Cryptosporidim parvumn is parasiticProtozoa which present ion the guts of animals. They are affected the humans by using thedrinking and cooking. Fungi- It can be found in the warm and damp place. It also grows on the dead androoting matters. Fungi is a based on eukaryotic organism that affects the food positioning. TheLedbury restaurant is preserving the food items in cold places whereas fungi bacteria cannotspoil the foo materials (Nayak and Taylor, 2018). Fungi is the most common food spoilage thataffects the vegetables. It is needed for protecting the fresh fruits and vegetables through the fungibecause they spoilage of fruits. Temperature- It is the most common factor which is responsible for the food spoilage. Itis needed for Ledbury restaurant to maintain the temperature of food item which is essential forprotecting against the viruses, bacteria and fungus etc. Temperature is affecting the rotting fruitsand also change the fluctuations in their appearances or test of fresh items. A more serious issuesare arises when the product stored at the temperature that are high.
(PDF) Food Safety Management Assignment_4

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