Food Safety Management

This presentation provides an overview of food safety management, including controls for preventing physical and chemical contamination of food, characteristics of food poisoning and foodborne infections, and control measures of foodborne illness. It also includes references for further reading.

Food Safety Management
Task 2

Table of content
• Introduction
• Controls for preventing physical and chemical contamination of food
• Characteristics of food poisoning and food borne infections
• Control measures of food borne illness
• References

Introduction
Food safety is concerned with hygienic and systematic
procedure of preparing and storing food and food products.
It is very much necessary to maintain food safety because it
directly helps in reducing the chances of diseases which is
raised from contaminated food. With the change in need
and preferences of the consumers food safety is becoming
the top most priority of the many organisations in the food
industry.

Controls for preventing physical and
chemical contamination of food
Food contamination can be defined as the harmful chemical process which
results into illness of the consumer. The chances of getting food
contamination starts while cooking or delivery of the food. The
microorganism directly causes illness to the person eating the food. The
harmful substance can be classified into two broad categories which are
physical and chemical contamination.

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 Physical Contamination- It is related with the objects like hair, plants
and other physical objects gets into the food and destroys it. The hairs
and nails of the person making the food can directly result in making
the consumer ill. The physical contamination can also be caused by the
animals which are near to the food.

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Chemical Contamination- These includes the various chemicals present in
the food. These chemicals enters into the food after using pesticides or
by using veterinary drugs in the food. The various chemical substance
present in the kitchen also leads to chemical contamination of food and
due to this the health of the consumer is affected.

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Food Prevention Method
Various food prevention method can be used to protect the food because
protecting the food will directly lead in improving the heath of the
consumer. The methods of food prevention for physical contamination
are discussed below-

Improper premises - The hotel or chef must see that the premises of the
hotel is neat and clear and there must not be any plaster, broken tiles
or paints in the kitchen area or at the place where food is actually
being prepared.
Food Handler- Food can also be saved or prevented by the handler of
the food as the food can get contaminated while delivering it to the
end consumer.
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Characteristics of food poisoning and
food borne infections
Food poisoning and Food-borne illness are inter- related with each other so the
manager must try to understand the need and importance of healthy food.
Live bacteria and poisonous substance directly results into infections from
food contamination. The various characteristics of food borne infections are
discussed below-

The various characteristics of food borne infections are discussed
below-
Campylobacteriosis- This type of bacteria occurs after using
contaminated poultry or raw food.
Cryptosporidiosis- These can be caused by complex life cycle of
the various organisms such as animals and insects.
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Food poisoning- Under this process the human body is affected after eating the
poisonous food. But this infection is easily recoverable because it does not
require any specific treatment. Infected person must try to each light and
healthy food to cure this contamination.
The comparison between food borne disease and food poisoning is discussed on
further slides

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Food poisoning
This is the process where the human body gets infected due to eating of any
poisonous food. This can be recovered at home through various methods
and does not need any specific treatment for this.
Also it is suggested to the contaminated person that they should eat light
and little meal while in the process of treatment.

Basis
Food borne
disease
Food Poisoning
Similarities
This type of
disease is caused at
the time of making
or cooking the
food.
It is caused by
eating and at the
time of preparation
of the food. Both
the disease affects
the health of the
individual.
Dissimilarities
It can be caused by
eating
contaminated or
unhealthy food.
This is caused by
eating poisonous
food and result in
food-borne
infections.

Control measures of food borne
illness
Food illness is generally caused by gastrointestinal which occurs from
bacterial food and beverage. These types of illness is minor and it might
occur suddenly this means it does not lasts for longer period of time.
These illness also does not require any specific treatment and care it can
be cured at home. The various food-borne illness and steps to prevent it is
mentioned below-

Botulism- These types of disease results in vomiting, blurred eye
vision and diarrhoea of the contaminated person. This type of
disease can be prevented by stop using canned food and
aluminium foils.
E.coli infection- These disease causes abdominal cramps, vomiting
and diarrhoea. Contaminated person can prevent this by avoiding
heavy meals and by packing or storing the food in the hygienic
manner.
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From the above report it has been concluded that the food
safety and management is important fro any
organisation in order to maintain good brand image.
There are various ways through which food gets
contaminated. These ways should be eliminated so that
they would not infect or spoil the food.
Conclusion

Baldwin, E.A., Hagenmaier, R. and Bai, J. eds., 2011. Edible coatings
and films to improve food quality. CRC Press.
Borchers, A., Teuber, S.S., Keen, C.L. and Gershwin, M.E., 2010.
Food safety. Clinical reviews in allergy & immunology. 39(2).
pp.95-141.
Centers for Disease Control and Prevention (CDC, 2010. Preliminary
FoodNet data on the incidence of infection with pathogens
transmitted commonly through food-10 states, 2009. MMWR.
Morbidity and mortality weekly report. 59(14). p.418.
References

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