Food Safety Management

This presentation provides an overview of food safety management, focusing on preventing physical and chemical contamination of food, characteristics of food poisoning and food borne infections, and methods to control food-borne illness. It also includes references for further reading.

Food Safety Management
(TASK 1)

Cover Content
 Introduction
 Prevent physical and chemical contamination of food
 Characteristics of food poisoning and food borne
infections
 Control food-borne illness
 Conclusion
 References

Introduction
Food safety refers to scientific discipline that explaining
preparation, food storage and handling in a way to
prevent the food- borne illness. It is related to proper
handling and cooking food to protect from the forborne
illness that can be caused through microbes for an
instance fungi, bacteria, virus etc.

Prevent physical and chemical
contamination of food
Food contamination explained as presence of the
microorganism and harmful chemicals in food that can
cause the illness to people. It reduces the food safety
along with its quality and also create the negative affect
on people health.

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Chemical and physical
contamination are two
different kinds of food
contamination which are
mention below:
 Physical contamination
 Chemical contamination

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Physical contamination- Under this, food has been
contaminated through foreign objects at the stage of
production process. It happens when the actual objects are
contaminate food. When any kind of harmful object
contaminate food then it leads to the physical
contamination.

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There are some controls which need to prevent physical food
contamination mention below:
Use metal detector- It is used mainly at end of the
manufacturing process. If in packaging of product there is
any metal then detector scan it.
Clear openers- It is necessary for the restaurant to clean the
openers in proper way to prevent food from microorganism.

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Chemical contamination- It is a serious food contamination
source. It can lead top the food poisoning and also can
harm health of people. It occurs when the food come in
contact with the any chemical and also lead to the
chemical food poisoning.

Characteristics of food poisoning and
food borne infections
Food poisoning refers to
illness that can caused
through the bacteria or
other toxins which
involve in food. Under
this, health issues are
arise from eating
contaminated food.

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Food borne infections can be caused through food ingestion
that containing the pathogenic microorganism. It is an
inflammation of bowels and stomach.

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Difference among food poisoning and food borne
infections
Food poisoning Food borne infections
It is form of the forborne illness
and caused through ingestion of
the preformed toxins.
It is an infection arising from
eating contamination food with
microorganism.
The food poisoning can be
cause nausea, Stomach cramps,
fever etc.
It can cause diarrhoea, vomiting
and some of other symptoms.

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The food borne infections are Gastroenteritis, Cholera,
Shigellosis etc. These all develop the negative impact on
people health. On the other hand characteristics of food
poisoning and food borne infections are on the basis of
death possibility and symptoms.

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Characteristics of food poisoning and food borne
infections by mentioning their dissimilarities
Basis Food poisoning Food borne infections
Symptoms After eating food,
symptoms of food poisoning
symptoms are occur with in
20 minutes.
The Food- borne can be
arise after 24 hours of
eating food.
Death possibility In this, there is a less chance
of death possibility.
In food borne infections,
there is more possibility
of death.

Food-borne illnesses can be controlled
Food borne illness refers to infection that is caused from
eating the contaminated food with microorganism. The
food borne illness can also be caused through consuming
the contaminated beverages or food.

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List of food-borne illnesses
 Campylobacter
 Giardia
 Staphylococcus food
poisoning

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Control food-borne illness
Campylobacter- It is an infection or illness that caused
through bacteria and impact intestinal tract. In order to
prevent this, it is necessary to wash hands with water and
soap at the time of preparing food, eating, coughing etc.

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Giardia- It is marked through abdominal bloating, nausea,
bouts of watery diarrhoea and cramps. It can be prevent
by purify the wilderness water or avoid the untreated
water from shallow lakes, springs, rivers unless boil or
filter. Use the water bottle at the time of travelling.

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Staphylococcus- It is genus of Gram- positive bacteria in
family Staphylococcaceae in order Bacillales. It causes
pus- laden, pimples and many other diseases. It can be
prevent through freezing and refrigerating food than
cooking.

Conclusion
It has been concluded from the above mention report that
food safety is necessary for prevent the food from any
kind of microorganism and spoilage because it directly
impact on health of people.

References
Al Yousuf, M., Taylor, E. and Taylor, J., 2015. Developing a
government strategy to meet international standards of
food safety across the hospitality industry. Worldwide
Hospitality and Tourism Themes. 7(1). pp.4-16.
Chalasani, N. P. And et. al., 2014. ACG Clinical Guideline:
the diagnosis and management of idiosyncratic drug-
induced liver injury. The American journal of
gastroenterology. 109(7). p.950.

THANK YOU

References