The first part of the presentation will discuss the controls required to prevent physical and chemical contamination of food
Within the second part you will need to compare, giving specific details, one case study of a mass food-borne infection outbreak, and one case study of a mass food poisoning outbreak. In here you are expected to present to the audience real case studies, with evidence and details taken from the mass media.
At the end of the presentation, based on the case studies discussed above, you need to discuss a variety of methods that show how food-borne illnesses can be control
“Shilpa Indian Restaurant” is a 40 seats restaurant in west London. They were contacted by a client to cater for a wedding with 500 guests. The menu for each guest will consist in 2 starters, 3 main dishes and 2 deserts. The wedding will take place in the client’s mansion in Windsor (outside London).
Based on this tender, you (the manager of Shilpa Indian Restaurant) are required by the restaurant’s owner, to write a report in which to underline the most important food safety issues. Later on, this report will be used for training purpose.
categorise the food-spoilage agents that affect food
discuss methods of food preservation and evaluate their effectiveness
discuss the key steps in a temperature control system
evaluate the importance of personal hygiene in the control of food contamination
evaluate cleaning and disinfection as a process supporting safe food production
assess the problems associated with pest control in food premise
justify the need for hygienic design and construction of food premises
justify the importance of training as a quality assurance mechanism