TASKS Task 1 – Individual presentation (LO 1) 8th November 2016 Create a 10 minutes individual presentation using appropriate media and communication. The first part of the presentation will discuss...

TASKS


Task 1 – Individual presentation (LO 1)
8th November 2016


Create a 10 minutes individual presentation using appropriate media and communication.
The first part of the presentation will discuss the controls required to prevent physical and chemical contamination of food (AC 1.1)
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 (AC 1.2). 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 (AC 1.3).


 The presentation document need to contain a reference list written using the Harvard Referencing Style at the end!
    As evidence for this presentation you are expected to submit the presentation document via Turnitin before or no later than 8th November 2016 (the presentation date).
 The oral presentation will be recorded.
If you are not present without extenuating circumstances you will be marked with No Submission.


Task 2 – Individual report (LO 2.3)
7th December 2016




Scenario:
“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).


Task:
 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.


The report must contain the following aspects:


  categorise the food-spoilage agents that affect food (2.1);
   discuss methods of food preservation and evaluate their effectiveness (2.2, 2.3)    discuss the key steps in a temperature control system (3.1)    summarise methods for the safe storage of food (3.2)    evaluate the importance of personal hygiene in the control of food contamination (3.3);     evaluate cleaning and disinfection as a process supporting safe food production (3.4);     assess the problems associated with pest control in food premises (3.5);  justify the need for hygienic design and construction of food premises (3.6);   justify the importance of training as a quality assurance mechanism (3.7);




LO 4 is met within the Conference and Banqueting assignment, Task 2