Unit 31 Food Safety Management - Level 5

Unit 31 Food Safety Management - Level 5 (Diploma in Hospitality Management)

Task 1

1.1 A review of the controls available to prevent food contamination.

1.2 An analysis of the different sources of food contamination.

1.3 A discussion of food preservation method and an evaluation of their effectiveness.

Task 2

2.1 A summary of the methods for the safe storage of food, with an emphasis on temperature control system?

2.2 An evaluation of the importance of personal hygiene, cleaning, disinfection and pest control.

2.3 A justification of the need for hygienic design of premises and hygiene training.

Task - 3

3.1 A food hazard risk assessment.

3.2 A food safety control system.

3.3 A food safety guide meeting legal requirements.

Business and Enterprise BTEC Diploma Level 3

BTEC Level 1 Introductory Certificate in Information Technology

Managing Human Resource Health Social Care Assignment Help

Caring for Children BTEC Level 1 Introductory Certificate

Post-contract Quantity Surveying Management Assignment Help

Understanding Retailing Assignment Help

Strategic Leadership Assignment Help

Computer Programing Assignment Help

Interpreting and Using Engineering Information Assignment Help

Graphic Design BTEC Pearson Level 3 Certificate

Systems Analysis and Design Assignment Help

Business Communication Assignment Help

Want to Excel in Course? Hire Trusted Writers for Help! —> https://miracleskills.com/