Food Safety Management | Online Assignment Help
Task 1 – Class test: Areas of assessment as follows Understand the agents that cause food-borne illness and the contamination of food (LO1) and Understand the processes that can effectively prevent food spoilage and preserve food quality (LO2):
a) A review of the controls available to prevent food contamination (ref. 1.1, 1.3)
b) An analysis of the different sources of food contamination (ref. 1.2, 2.1 +M3)
c) A discussion of food preservation method and an evaluation of their effectiveness s (ref 2.2, 2.3 +M1)
Task 2 : Individual report (LO-3 and LO-4) (Words-Max-5000)
Carry out an individual research into the prevention and control systems of food safety management. Using your research, produce a written report of your findings which should include:
a) Discuss the key steps in a temperature control system (ref. 3.1 (+M3))
b) A summary of the methods for the safe storage of food (ref. 3.2)
c) Evaluate the importance of personal hygiene in the control of food contamination (ref. 3.3, M-3)
d) An evaluate cleaning and disinfection as a process supporting safe food production (ref. 3.4)
e) What are the problems associated with pest control in food premises? (ref, 3.5 (+M2))
f) A justification of the need for hygienic design of food premises (ref. 3.6, (D1)).
g) Justify the importance of training as a quality assurance mechanism (ref. 3.7 (+D1))
h) A Food Hazard Risk Assessment for the Hartnell Hotel Restaurant (ref: 4.1)
i) A Food Safety Control System for the Hartnell Hotel Restaurant (HACCP) (ref: 4.2).
j) A brief guide tor compliance with food safety legislation for the Hartnell Hotel Restaurant (D2) (ref:4.3).
All sources of information should be cited and referenced in line with Mont Rose College’s referencing and ant-plagiarism guidelines.
Task 1 – Class test: Areas of assessment as follows Understand the agents that cause food-borne illness and the contamination of food (LO1) and Understand the processes that can effectively prevent food spoilage and preserve food quality (LO2):
a) A review of the controls available to prevent food contamination (ref. 1.1, 1.3)
b) An analysis of the different sources of food contamination (ref. 1.2, 2.1 +M3)
c) A discussion of food preservation method and an evaluation of their effectiveness s (ref 2.2, 2.3 +M1)
Task 2 : Individual report (LO-3 and LO-4) (Words-Max-5000)
Carry out an individual research into the prevention and control systems of food safety management. Using your research, produce a written report of your findings which should include:
a) Discuss the key steps in a temperature control system (ref. 3.1 (+M3))
b) A summary of the methods for the safe storage of food (ref. 3.2)
c) Evaluate the importance of personal hygiene in the control of food contamination (ref. 3.3, M-3)
d) An evaluate cleaning and disinfection as a process supporting safe food production (ref. 3.4)
e) What are the problems associated with pest control in food premises? (ref, 3.5 (+M2))
f) A justification of the need for hygienic design of food premises (ref. 3.6, (D1)).
g) Justify the importance of training as a quality assurance mechanism (ref. 3.7 (+D1))
h) A Food Hazard Risk Assessment for the Hartnell Hotel Restaurant (ref: 4.1)
i) A Food Safety Control System for the Hartnell Hotel Restaurant (HACCP) (ref: 4.2).
j) A brief guide tor compliance with food safety legislation for the Hartnell Hotel Restaurant (D2) (ref:4.3).
All sources of information should be cited and referenced in line with Mont Rose College’s referencing and ant-plagiarism guidelines.
