Controls for Preventing Food Contamination

This presentation discusses the controls required for preventing physical and chemical contamination of food, compares the characteristics of food poisoning and food borne infections, and discusses how food-borne illnesses can be controlled. It covers topics such as the meaning of physical and chemical contamination, controls to prevent physical and chemical contamination of food, and the control of different food-borne illnesses.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS

1.1 Discussing controls required for preventing physical and chemical contamination of
food

1.2 Comparing characteristics of food poisoning and food borne infections

1.3 Discussing how food-borne illnesses can be controlled

1.1 Discussing controls required for preventing
physical and chemical contamination of food

Food Contamination

Food contamination is termed as presence of chemicals and microorganisms in food which
causes illness to customers.

Bacteria, viruses and parasites are main reasons for getting food contaminated.

It is required that hygiene should be exercised as without incorporating cleanliness, firm
may not be able to offer hygienic food to customers.

Meaning of physical and chemical contamination

Physical contamination of food means if any object gets mixed with food, such objects
may injure people and carry harmful bacteria.

The food ingredients may sometime can cause contamination.

Cont.

Chemical contamination means chemicals present in food are of high concentrations.

It may naturally spread poison in some raw food materials.

It may also come through pesticides.

Controls to prevent physical contamination
of food

It is required to keep premises in hygienic conditions and repair faults if any immediately.

Proper consideration should be made while packaging food.

If metal staples are used for sealing, it is required, these staples do not end up falling in
food.

Controls to prevent chemical contamination of
food

It is recommended to store food away from cleaning chemicals to minimise risk of spills in
food.

Avoid highly perfumed cleaning products such as lemon fresh as strong smell can taint
food.

1.2 Comparing characteristics of food poisoning
and food borne infections

Difference between food poisoning and food borne infections

Food-borne infections results from eating food that are contaminated with alive
microorganism or their toxins present.

Cont.

Allergic reactions forms part of it.

On the other hand, food poising is type of food-borne illness being caused by ingestion of
preformed toxins.

List of food borne infections

Listeriosis

Salmonellosis

Hepatitis A

Comparing characteristics of food poisoning and
food-borne infections

Food poisoning

Main characteristic is that food gets contaminated with pathogenic microorganisms which
do not smell bad.

Microbiological testing is required to determine whether food is contaminated or not.

Cont.

Food-borne infections

The characteristic of food borne infections is that it is caused due to parasitic activities or
viruses.

Infection is caused by bacterial toxification and toxin medicated infections.

1.3 Discussing how food-borne illnesses can be
controlled

Food-borne illness

The food-borne illness is termed as the illness which is being caused due to the contamination
from eating food having viable microorganisms.

This can cause various infections and allergies are part of the same.

List of food-borne illness

Campylobacteriosis

Cryptosporiodiosis

Giardiasis

Control of each illnesses

Campylobacteriosis

The campylobacteriosis can be controlled by keeping raw meat and poultry products from
produce and other products when storing groceries.

It is required to wash hands frequently, cutting boards and cutlery and utensils should be
washed thoroughly.

Cont.

Cryptosporiodiosis

It can be controlled by cleaning hands before preparing or eating food.

Raw poultry meat usually gets contaminated with bacteria leading to cause this disease.

To tackle the same, proper cleansing of raw food from poultry should be made.

Cont.

Giardiasis

It can be controlled by hand-washing for preventing transmission of giardiasis in a better
manner.

Practising good hygiene and avoid water that may get contaminated.

Thus, with the help of cleansing, food-borne diseases can be controlled.

REFERENCES

Manning, L. and Soon, J. M., 2016. Food safety, food fraud, and food defense: a fast evolving
literature. Journal of food science. 81(4). pp.R823-R834.

Nychas, G.J.E., Panagou, E. Z. and Mohareb, F., 2016. Novel approaches for food safety
management and communication. Current Opinion in Food Science. 12. pp.13-20.

Payne-Palacio, J., 2016. Foodservice Management: principles and practices. Pearson
Education.

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