Food Safety Management: Controls for Preventing Contamination

FOOD SAFETY
MANAGEMENT
TASK 1TASK 1

TABLE OF CONTENTS
 INTRODUCTION
 TASK 1
 1.1 Controls required for preventing chemical and physical contamination of
food
 1.2 Characteristics of food borne infections and food poisoning
 1.3 Food borne illness
 CONCLUSION
 REFERENCES

INTRODUCTION
Food safety is a scientific study that described preparation, handling and storage
of food in ways that keep food borne illness. Hospitality industry need to focus on
food safety and manage it in better way that enhance customers for longer time.
The present report is based on LEON restaurant that is one of the best fast food
restaurants chain based in UK.

Controls required for preventing chemical and physical
contamination of food
Food contamination
 Food contamination refers to the presence of microorganisms and harmful
chemicals in food which causes customer illness.
 It referees to edibles that has been corrupted by other substance- either
chemical and physical.
Physical contamination
Physical contaminant is the things that will be visibly seen and not part of food
primary.

CONTI.....
Chemical contamination of food:-
 It refers to food that has been contaminated with artificial and natural
chemical substance, it is very dangerous for customers health.
 It exposes people to any number of toxic matter some of which that will be
fatal

CONTI.....
Thus, to prevents chemical and physical contamination of food manager of LEON
restaurant produce list of controls that are required for the same.
 Staff carefully prepared food.
 They should be washed fruit and vegetables.
 Food handlers checked each packaging of food.
 Keep utensils and equipment in good conditions, maintain and regularly clean.