Food Safety Management

FOOD SAFETY
MANAGEMENT
TASK 1

TABLE OF CONTENT
■ INTRODUCTION
■ 1.1 Controls required to prevent physical and chemical contamination of food
■ 1.2 Compare characteristics of food poisoning and food borne infections
■ 1.3 Ways food-borne illness can be controlled
■ CONCLUSION
■ REFERENCE

INTRODUCTION
■ Food safety management helps in handling, storing, cooking and serving food properly
so that it doesn't get spoiled or contaminated. This presentation will lay emphasis on his
assignment will lay emphasis on various processes that can prevent food spoilage and
preserve quality of food.

1.1 Controls required to prevent physical
and chemical contamination of food
■ Food Contamination: Presence of harmful microorganisms or harmful chemicals in the
food, which becomes the reason for illness in consumers, is called food contamination.

CONTI.....
■ There are various types of contaminations but two types of contaminations are main:
■ Physical Contamination: The type of food that has been contaminated due to some
foreign object at one of the production process stage. These objects can either injure
someone or due to their biological contaminated objects can cause illness in someone.
■ Chemical contamination: The food that has been contaminated by some chemical
substances. These chemicals can be the one that are mostly used in cleaning of kitchen
but can easily contaminate food and cause illness.