Food Safety Management

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