Food-spoilage agents that affect food

For running a catering business or any kind of restaurant first and foremost it is important to follow the guidelines through which the owner or the manger can maintain proper food safety issues.  The main purpose of following the food safety issues is just to have good quality in addition to maintaining hygiene matters within the work area. The main purpose of this given study is to show the importance of the food safety issues in operating a restaurant along with a catering business.

Food-spoilage agents that affect food

The main food spoiling which can be the reason behind contamination of the foods in the party are listed in the table below:

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Temperature- Distinctive micro-organisms develop over an extensive variety of temperatures. A few micro-organisms has the chances to develop in a chilly weather, some has  the chances to develop  at room temperature as well as others has the chance to develop at hot in addition to humid temperatures ( University,The Open, 2015)	PH- A lot of bacterial fungus develop best at near the nonpartisan pH esteem (pH 6.6 to 7.5). Just a couple of microorganisms develop in extremely corrosive conditions underneath a pH of 4.0 (Böhme, 2016).
Dampness- The dampness of the storage atmosphere is an essential element for the development of micro-organisms at the nourishment surfaces. On the off chance that you store nourishment in a dry climate, micro-organisms are less ready to develop than if the sustenance is put away in a moist (sodden) condition (Kordylas, 2010).	Water Content- Water content in the food can also be an important reason for food spoiling agent. Because if the quantity of the water is high then it might get rotten if it doesn’t suit with the room or outside temperature (Ledenbach, 2015).

The different methods which can be applied by the manager of Shilpa Indian Restaurant in order to preserve the food in a proper hygienic manner with their effectiveness are listed in the table below:

Food preservation Method	Effectiveness of the step
Fermentation	By making use of the fermentation process a lot of bacterial attack can be managed by the manger in order to have a proper food preservation system at the party. But it will be important to note that the process can be used only for the foods which are mainly prepared out of vegetables, herbs and fruits. As a result it is required by the manager of Shilpa Indian Restaurant to make food out of these ingredients only  (Ganguly, 2013).
Acidification	Numerous nourishments last more on the off chance that they are essentially dunked in a bowl of vinegar. Similarly as vinegar frees filthy garments and kitchen ledges of irresistible germs, it can be put to the same—however more delicious—use with organic products, vegetables and herbs (Abdulmumeen, 2012)

With an intention to keep the foods in a proper and hygienic prior to the guest arrive, it will be important for the restaurant manager to use some strategies so that he can keep the temperature under control so that food didn’t get rotten. The key steps are listed below:

Temperature Control System	How it works
Cold Holding	This is one of the major steps in controlling the temperature. In this type of cases the food is usually the foods which are chilled in nature needed to be freeze at 41 degree F or less than that (Driessen,Suzanne, 2016).
Microwave Cooking	Microwave cooking is again one very clever process which can be used to control the temperature. Particularly in case of microwave cooking the baked item needed to cook at 165 degree F which helps in preventing the food afterwards from getting rotten (Chospitality, 2006).

The basic methods which can be applied to store foods particularly for a big party are listed below:

Freezing food- In foreign countries having frozen food is a trend, be it for a party purpose or for any kind of homely matter. As a result the concept of freezing the food or frozen food will be a major hit for this party. The concept of frozen food mainly goes with fruits and raw vegetables. So in case of this part the items which will be prepared from fruits can be cool down easily (Severi, 20071-4).

Drying Foods- Keeping the foods dry by using a drying process keeps the harmful bacteria and microorganisms’ far from the sustenance as the volume of liquid content is low. Basic methods for drying food comprises of the following:

Drying under sun light– grains and beans can be utilized for conservation under this strategy.

Broiler drying

Getting dried out

Smoking – it helps in saving meat and fish (Saraswat, 2016).

Because of the reason of an uplifted open mindfulness subsequently of a wide range of media scope concerning food borne diseases, the level of preparing for representatives working in the sustenance business by and large should be expanded. This is a duty that the sustenance business has to their customers and the overall population. Managers have an obligation to give a very much composed, enlightening preparing program for workers to take after while at work. It is critical that this preparation be imparted in dialect that all workers get it. Practices and techniques must be interpreted for all representatives, regardless of what dialect they talk. Legitimate cleanliness practices ought to be imparted proceeding business and reaffirmed with intermittent preparing programs (Lucey,John , 2006). Some of the techniques will include:

• Signs with images of good practices are a fantastic strategy to fortify preparing.
• Employees can convey pathogens inside and staring them in the face, skin and hair.
• Clean garbs, smocks and other external articles of clothing that are put on after the worker gets the chance to work can help limit defilement(Ismail, 2016).

The process of disinfection along with cleaning in the sustenance business is not a simple undertaking. In any case, it is a basic stride inside sustenance creation since it is essential to keep up and ensure nourishment security. The different type of techniques through which proper cleaning and disinfection as a technique might help in assisting the food production safety are listed below:

• Counteract Transfer of Products/Ingredients
• Maintain a strategic distance from Microbial Contamination
• Facilitate Disinfectant Efficiency
• Enhance Plant Efficiency
• Increment Safety
• Affect Financial Implications
• Limit Legal Ramifications
• Support Stakeholder Confidence(SALVAT, 2017).

Methods of food preservation along with evaluation of their effectiveness

Controlling pest is a kind of activity in which different types of chemical are being used to kill the pets. In that case using a pest control near an area where food is there might be a very poisonous one. This is due to the reason that the chemical presented in the pest control remain for more than one day and if it happens near food premises it might contaminate the food which cause different types of health issues (Motarjemi, 2013).

It will be important for the manager to create a hygienic design and proper food premise for the party so that in the first instance the guests can have a look of great place to eat which is not only nicely looking but on the other hand also hygienic. Secondly creating a hygienic design also helps chefs and other employees to work properly (Schmidt, 2017).

There will total of five most important requirements for this which are listed below:

• To check the overall quality of the food
• To check whether the rules and regulations of the food industry are maintaining in a proper manner
• To check whether food safety and hygiene rules are maintained properly(Black, 2007)

Conclusion

So, from the above written report it can be concluded that in order to run a restaurant to organize food for a party it is very important to follow different guidelines through which people can get good food with proper hygiene. In the food world maintaining hygiene is considered to be as a very important aspect and the report illustrated various methods through which this can be maintained by the Shilpa Indian Restaurant.

References

University,The Open, 2015. Hygiene and Environmental Health Module: 8. Food Contamination and Spoilage“. [Online]Available at: www.open.edu/openlearncreate/mod/oucontent/view.php?id=194&printable=1[Accessed 15 March 2017].

Abdulmumeen, H. A., 2012. Food: Its preservatives, additives and applications. International Journal of Chemical and Biochemical Sciences, 1(12), pp. 1-12.

Black, R., 2007. Quality Assurance and Certification in Ecotourism. s.l.:CABI.

Böhme, K., 2016. Species Identification of Food Spoilage and Pathogenic Bacteria by MALDI-TOF Mass Fingerprinting, s.l.: School of Veterinary Sciences.

Chospitality, a. a., 2006. Food Preparation and Cooking: Cookery units. Student guide. s.l.:Nelson Thornes.

Driessen,Suzanne, 2016. Keep food safe with time and temperature control. [Online]

Available at: https://www.extension.umn.edu/food/food-safety/food-service-industry/prep-storage/keep-food-safe-with-time-and-temperature-control/
[Accessed 15 March 2017].

Ganguly, S., 2013. Biologically Viable Methods for Food Preservation: A Review. Research Journal of Chemical and Environmental Sciences, 1(2), pp. 01-02.

Ismail, F. H., 2016. Food Safety Knowledge and Personal Hygiene Practices amongst Mobile Food Handlers in Shah Alam, Selangor. Procedia – Social and Behavioral Sciences, 222(23), p. 290–298.

Kordylas, J. M., 2010. Processing and preservation of tropical and subtropical foods. s.l.:Macmillan.

Ledenbach, L. H., 2015. Microbiological Spoilage of Dairy Products, s.l.: Kraft Foods, Inc.,.

Lucey,John , 2006. Personal Hygiene and Food Safety Tips. [Online]
Available at: www.foodqualityandsafety.com/article/personal-hygiene-and-food-safety/
[Accessed 15 March 2017].

Motarjemi, Y., 2013. Food Safety Management: A Practical Guide for the Food Industry. s.l.:Academic Press.

SALVAT, G., 2017. Cleaning and disinfection practice in the meat industries of Europe, s.l.: National Centre for Veterinary and Food Studies.

Saraswat, A. G., 2016. Knowledge, attitude and practices regarding food storage & food preservation: A study of females of Kandharpur village, Bareilly. International Journal of Home Science, 2(1), pp. 1-3.

Schmidt, R. H., 2017. Sanitary Design and Construction of Food Processing and Handling Facilities. s.l.:EDIS.

Severi, S., 20071-4. Effects of cooking and storage methods on the micronutrient content of foods. Europeall Journal o/Callcer Prevelllioll , 5(8), pp. 21-24.