Food Safety Management

This presentation provides information on food safety management, including controls to prevent physical and chemical contamination of food. It discusses the differences between food poisoning and foodborne infections, as well as the similarities and dissimilarities. The presentation also covers ways to control foodborne illness and provides a list of foodborne diseases and prevention methods. The conclusion emphasizes the importance of proper training and hygiene in preventing contamination. References are provided for further reading.

Food Safety Management

TABLE OF CONTENT
1. INTRODUCTION
2. CONTROL REQUIRED TO PREVENT PHYSICAL AND CHEMICAL CONTAMINATION OF FOOD
3. DIFFERENCES BETWEEN FOOD POISONING AND FOOD BORNE INFECTIONS
4. COMPARING THE CHARACTERISTICS OF FOOD POISONING AND FOOD BORNE INFECTIONS
5. SIMILARITIES AND DISSIMILARITIES
6. CONTROLLING FOOD BORNE ILLNESS
7. LIST OF DISEASES & PREVENTION
8. CONCLUSION
9. REFERENCES

INTRODUCTION
 Food safety in the current time is been considered as the major concern of the people as
with the increasing awareness regarding health and its issues. The presentation is
mainly concerned with the information and facts about the food and safety aspects. The
present topic is based on food safety management in the Adam's restaurant and it would
be evaluating different sources of food contamination and identify the controls that are
available to prevent the contamination of food.

CONTROLS REQUIRED TO PREVENT PHYSICAL
AND CHEMICAL CONTAMINATION OF FOOD
Contamination of food refers to the condition in which the food that has been infected or
had been spoiled due to either of microorganisms such as; parasites, bacteria or any of the
contaminated substances. The contamination of food can cause food poisoning or illness to
the person that consumer it. It includes physical, chemical or biological matter in the food

Physical Contamination
Physical contamination is the presence of physical object in the food such as; hair, glass,
insects, metal, etc.

Chemical contamination
Chemical contamination is referred to the wrongly used or mishandling of the chemicals
like insect repellents, insecticides, cleansers, etc. in the kitchen or near the food can result
in contamination of food

Controls requires preventing physical and chemical
food contamination
Physical contamination
• Wear hairnet or hat while cooking
• Washing hands, food products and keep them in clean place
• Kitchen should be kept pest free
• Cleaning and sanitisation

Continue..
Chemical contamination
• Training to Staff and food handler
• Ensuring proper cleaning of the utensils
• Temperature level should maintain of the food
• Maintaining personal hygiene

Physical Contamination & Chemical
Contamination
 To prevent physical contamination, Adam's Restaurant must ensure proper training of
personal hygiene and aware them to maintain the proper cleaning of the kitchen
 To prevent chemical contamination, the utensils that are use for cooking food should be
proper clean and disinfect.

Comparing the characteristics of food poisoning
and food borne infections

Difference between food poisoning and food-
borne infection
Base Food poisoning Food-borne infection
Meaning Food poisoning is an acute
gastrointestinal or nurologic
disorder that is occurred by
consuming food that contain
toxins or harmful chemicals.
Food-borne infections is an
illness as result of ingestions
of food infected with
chemicals or
microorganisms.
Reason Food poisoning cause due to
consumption of food or water
that contains parasites,
viruses, bacteria or toxins.
Food-borne infections are
cause due to contaminated
meat, untreated water that
contains pathogens or other
viruses.

List of Food Borne Disease
• Salmonellosis
• Shigellosis
• Gastroenteristis
• Ameabiasis
• Tapeworm infection

Characteristics of food poisoning and food-
borne infection
• Food poisoning are due to different reasons that include vomiting, nausea, water
diarrhoea, abdominal pain, fever, etc.
• Unhygienic food and excess use of beverages are the main reason of food-borne
infections.

Similarities and dissimilarities
• Food poisoning and food-borne infections are similar in many aspects such as; many
of the symptoms are same in both the diseases.
• Both the diseases are able to transmit from one to another person.

Continue..
• Food poisoning is caused by bacteria or their toxic products, viruses, harmful chemicals
in food and food-borne infection occurs when living organisms in a food are ingested
and they colonize the intestine.
• Food infection can be prevented by heating food on above 70°C temperature but
poisonous food cannot be made safe through heating

Discussion on how food-borne illness can be
controlled
Food-borne illness is an irritation or infection of the gastrointestinal tract that is caused by
consuming food or drink that contain harmful parasites, bacteria or other chemicals. The
food-borne illness includes; food-borne infections and food-borne intoxication

List of food-borne illness
• Campylobacteriosis
• Intestinal cryptosporidiosis
• Cyclosporiasis
• Hepatitis
• Listeriosis

Ways to control food-borne illness
 The staff of Adam's restaurant can prevent Food-borne illness by washing food before
preparation under running water.
 The staff in the kitchen should separate raw meat, cooked food and ready to eat food to
control cross contamination that can cause food-borne illness

Continue..
 The food should be cook at a safe temperature to kill microorganisms.
 There should be a training session for the staff and food handler of Adam's Restaurant to
make them understand about, personal hygiene, temperature control, safe storage
techniques.

Continue..
 Food-borne illness can be prevent by proper cooking, storing, handling, cleaning foods
by Adam's Restaurant

CONCLUSION
 From the presentation it had been concluded that food can be contaminated from many
reasons and it is important for the Adam's restaurant to conduct proper training to
ensure personal hygiene and utilize various techniques that are also important for
control food poisoning and food-borne illness and staff of the hotel is responsible for
proper cleaning and maintain the standard of food as well as of the restaurant.

REFERENCES
 Hui, Y.H., 2018. Foodborne Disease Handbook: Volume I: Bacterial Pathogens. CRC
Press.
 Koutsoumanis, K.P. and Aspridou, Z., 2016. Moving towards a risk-based food safety
management. Current Opinion in Food Science. 12. pp.36-41.
 Sethi, S., 2017. Unit-4 Bacterial Food Infections. IGNOU.
 Online
 Food Borne Illness. 2019. [Online]. Available Through:
<https://stopfoodborneillness.org/awareness/what-is-foodborne-illness/>.

THANK YOUTHANK YOU