Pearson BTEC Level 5 HND Diploma Hospitality Management
|LO||Learning outcome(LO)||AC||In this assessment you will have the
opportunity to present evidence that
shows you are able to:
|LO 1||Understand the agents that cause food-borne illness and the contamination of food||1.1||Discuss the controls required to prevent physical and chemical contamination of food||1|
|1.2||Compare the characteristics of food poisoning and food-borne infections||2|
|1.3||Discuss how food-borne illnesses can be controlled|
|LO 2||Understand the processes that can effectively prevent food spoilage and preserve food quality||2.1||Categorise the food-spoilage agents that affect food||3|
|2.2||Discuss methods of food preservation||3|
|LO 3||Understand the importance of effective prevention systems in the control of food contamination||2.3||Evaluate the effectiveness of food preservation methods|
|3.1||Discuss the key steps in a temperature control system|
|3.2||Summarise methods for the safe storage of food|
|3.3||Evaluate the importance of personal hygiene in the control of food contamination|
|3.4||Evaluate cleaning and disinfection as a process|
|3.5||Assess the problems associated with pest control in food premises|
|3.6||Justify the need for hygienic design and construction of food premises|
|3.7||Justify the importance of training as a quality assurance mechanism|
|LO4||Be able to construct control and food management systems.||4.1||Produce a food hazard risk assessment|
|4.2||Complete a food safety control System|
|4.3||Devise a food safety guide for legislation compliance|
Purpose of this assignment:
The aim of this assignment is to enable you to gain understanding of the systems and processes required to produce safe food, and the management activities and controls required to achieve this.
You will develop an understanding of food safety and hygiene principles. You will recognise the importance of them to the hygiene systems and processes that are needed to produce safe food.
Your learning will be underpinned by analysis of the importance of risk assessment and quality control systems. You will be able to construct systems and apply them, and your understanding of food hygiene, to different situations within the hospitality industry. You will also consider the role and responsibilities of managers in the production of safe food within the requirements of the current framework of food safety legislation.
Through this unit, you will develop a clear understanding of the work managers need to do to ensure that they exercise the ‘duty of care’ they have to their customers for ensuring food is safe to eat. The development of analytical and problem-solving skills is an important feature of the unit.
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Customers have a right to expect safe and wholesome food from all the industries within hospitality. Whether from a five-star hotel, an outside event or a sandwich bar, safe food should be the norm.
You are been appointed as the Compliance officer at a four star hotel in the City Centre.. Two weeks into your new employment, during a wedding reception, a food poisoning incident had occurred. As a result several guests were hospitalised and one guest was seriously ill. The wedding party had taken legal action against the hotel. The hotel has to prepare an in-depth report of the incident and produce to the court, hearing which is schedule in eight weeks’ time.The General Manager had requested you to investigate the matter and write a complete report based on the following tasks.
Task 1 : (LO 1: 1.1, 1.2, 1.3 and M1, M3, D1 and D3)
You are to investigate that the hotel had complied with the health and safety regulations and have taken every reasonable step to prevent issues.You could begin with a very brief introduction to the food service provision in your organisation then the report should contain various sections.
The first section of the report should contain detailed information that discusses the controls required to prevent physical and chemical contamination of food. (1.1). From your research you should mention some of the concerns around food contamination as well as the methods used to minimise and stop food poisoning.Furthermore, the reports second section should compare the characteristics of food poisoning and food borne infections (1.2) explaining the similarities and differences. You should mention the possible outcomes, the symptoms and the physical characteristics of the causes of contamination and illness.
Finally, the report should discuss how the hotel controls the food borne illnesses. (1.3). A detailed discussion on what can be done and how should be produced in this section.
For M1, the methods of control problems have been explored with suitable examples given.
Effective judgements as to how food poisoning could have happened.
For M3, the way the report has been communicated with the audience has been coherent and logical despite the unfamiliar context.
For D1, the report conclusions have been arrived at through synthesised of ideas and have been justified.
For D3, interesting ideas to control methods have been given. Lateral and convergent thinking has been applied.You should consider;Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness
Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning
Task 2 (LO 2: 2.1, 2.2, 2.3 and M2, M3, D2)
Your Manager was pleased with your report, but as a result of a discussion with the Training Manager, there is some concern that the staff are not fully aware of all the processes that prevent food spoilage and preserve food.Produce some training materials to assist the staff knowledge and awareness.
A) Design and produce a poster (A4 is acceptable) to illustrate to kitchen staff the categories of food-spoilage agents that affect food (2.1)
B) Create a helpful handy leaflet as a guide to discuss the methods of food preservation (2.2). You may wish to consider different types of food and the equipment required.
C) Produce a word document-training guide that evaluates the effectiveness of food preservation methods. (2.3) This detailed explanation should contain examples of food as well as examples of reasons why a method may be chosen. What makes it effective or not effective in the prevention of food spoilage?
For M2, relevant theories have emerged from your research with regards to food preservation techniques. Examples and detailed explanations of techniques have been given for food-spoiling agents
For M3, the documents developed were appropriate for different audiences and employed a range of presentation formats using technical language effectively.
For D2, inter-dependence is evident in the evidence submitted and problems have been solved in this task Consider the following:
Food spoilage agents: bacteria; yeasts; moulds; enzymatic activity
Food preservation methods: high and low temperatures; chemical; physical
Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres
Task 3 (LO 3: 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7 and M1, M2, D1 and D2)
The training you created and delivered has worked well. The staff feel more confident in preserving food. However, it has prompted an influx of questions from the staff. They have provided them in an email and wish for you to respond in an official email.(For the purposes of assessment you can either draft on an email and screenshot it onto your word document or you can write it as though you were responding to an email in word).
For M1, effective judgements have been made and additional research was completed to address task 3.
For M2, the selection and use of methods and for task 3 were appropriate and justified and employed appropriate application of learning. Relevant theories and techniques have been applied to quality assurance processes.
For D1, the reasons for hygienic design and construction of food premises in task 3 were synthesised and justified.
For D2, convergent and lateral thinking have been applied during the justification of 3.6 Consider the following:
Temperature control: delivery; storage; preparation; defrosting; cooking; cooling; reheating; service
Storage: methods and types of storage; storage controls eg humidity, cleanliness, labelling, stock rotation, best before and use-by dates, cross-contamination
Personal hygiene: legislation related to personal hygiene; protective clothing; cross- contamination; notification of illness; personal hygiene through training
Cleaning and disinfection: definition of detergent, disinfectant, sanitiser, sterilant; storage and use of chemicals;
Control of Substances Harmful to Health (COSHH) regulations; modes of action of cleaning materials; design, implementation and monitoring of cleaning schedules
Pests: types of pests in food establishments; methods of entry; signs of infestation; control and monitoring; private contractors
Design and construction of premise and equipment: systems approach to designing premises; importance of barrier control; legislation requirements; cleaning considerations
Task 4 (LO 4: 4.1, 4.2, 4.3 and D3)
The staff feel confident with the knowledge of effective prevention systems. They have been implementing the training for the past few weeks and now is the time for inspection.
With the assistance of the General Manager and the Training Manager, construct and implement a way to control food management systems. First you need to ;
This should include all the hazards, the risks and the measures in place to reduce those risks. You should use information on risk assessment from HSE.
Devise an appropriate HACCP-based food safety management system. This should follow industry standards.
Produce a guide for all staff to explain the rules of agencies and current legislation regarding food safety. This should include at least three of the laws and two agency guidelines to assist staff working with food.
For D1, realistic improvements have been proposed against defined characteristics for success in the risk assessment and/or the safety control system.
For D3, problems have been solved in the risk assessment. Innovation and creative thought have been applied on the safety control system and it is evident that you have shown receptiveness to new ideas throughout the task.
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