Food Safety Management: Controls to Prevent Contamination

Food and safety
management

Table of content
 Introduction
 controls required to prevent physical and chemical contamination of food.
 Comparison of characteristics of food poisoning and food borne infections
 Food borne illness
 Conclusion
 References

INTRODUCTION
 Food safety management refers to a system which identifies, evaluates and control the
food hazards at all level of food supply such as food preparation, packaging and
transportations. Presentation will cover
 controls required to prevent physical and chemical contamination of food.

controls required to prevent physical and chemical contamination of food
 Food Ccontamination refers to the existence of poisonous chemicals and
microorganisms in the food which lead to people illness.
 It reduces the quality of food. Food Contamination can be either Physical
Contamination or Chemical Contamination.
 Physical Contamination refers to contamination of food by any objects like dust, glass,
hair, pests, metals and so on.

List of prevent from Physical Contamination of food
 Tie hair when cooking or eating.
 Clean immediately after glass break.
 Keep nails clean and cut it on time to time.
 Wear clean gloves while cooking.

List of prevent from Chemical Contamination of food -
 Keep pests control items away from food items.
 Wash fruits and vegetables from safe and clean water.
 Use metallic utensils for cooking.