Food Safety Management

This presentation focuses on the prevention of physical and chemical contamination of food in the Prezzo Restaurant. It covers control measures, prevention methods, characteristics of food poisoning and foodborne infections, and ways to control foodborne illnesses. The importance of food safety management and personal hygiene is highlighted.

FOOD SAFETY MANAGEMENT

TABLE OF CONTENT
1. INTRODUCTION
2. CONTROL REQUIRED TO PREVENT PHYSICAL AND CHEMICAL CONTAMINATION OF FOOD
3. MEASURES TO PREVENT CHEMICAL CONTAMINATION OF FOOD
4. CHARACTERISTICS OF FOOD POISONING AND FOOD BORNE INFECTIONS
5. CONTROLLING FOOD BORNE ILLNESS
6. CONCLUSION
7. REFERENCES

INTRODUCTION
• This prevent food-borne illness. Food safety and hygiene becomes an emerging
demand in the food industry.
• The presentation mainly focused to the facts and information that required to
prevent physical and chemical contamination of foods in The Prezzo Restaurant

Control required to prevent physical and chemical
contamination of food
It refers to presence of harmful chemical and micro-
organism in food which can cause illness to consumers.
It is addressed chemical contamination of foods as
compared to biology contamination that can be
discovered under food-borne illness.

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• Physical Contamination:
• This contamination track when harmful objects material in the food. This
involves rats, hair, pests, glass or metal that can pollute food and make
unhealthy. Therefore, Prezzo restaurant require various ways to control for
these physical contamination such as
• Wearing the minimum jewellery while making food in the restaurant.

MEASURES TO PREVENT CHEMICAL
CONTAMINATION OF FOOD:
• Chemical Contamination:
• This contamination is the one of serious source of food contamination. Also, this can lead to food
poisoning. For example: Pesticides.
• It is main source of contamination in vegetables and fruits. Through non-safe plastic, pest control and
pest control are also leaded to food contamination. Therefore, Prezzo restaurant require different ways to
prevent chemical material such as:

CHARACTERISTICS OF FOOD POISONING AND
FOOD BORNE INFECTION
Basis Food Poisoning Food-borne Infections
Meaning It is type of food-borne illness
caused by swallowing toxins and
form of poison reasoned by micro-
organism food.
It is any illness resulting from
food spoilage of contaminated
food, pathogenic bacteria and
viruses.
Symptoms The indication of food poisoning
starting quickly within 60 minutes
after eating contaminated food.
It involves vomiting, fever,
aches and diarrhea.
Causes It includes abdominal cramps,
weakness, loss of appetite, mild
fever etc.
It includes stomach, blood
stream, pesticides etc.

CONTROLLING FOOD BORNE ILLNESS
• It is any illness resulting from the food spoil of contaminated food, infective bacteria, viruses or parasites.
There are many symptoms such as vomiting, fever, diarrhea and aches. There are many causes of food-
borne illness such as pesticides, poisonous mushrooms and reef fish etc. This illness is caused by bacteria
which involves campylobacter jejuni, cafeteria germs and so on.
• Following is given the list of various food borne illness:
• Ways to control food-borne illness:
• Prezzo Restaurant follow various ways to handle and control food-borne illness such as:
• It is necessary to clean and wash hands with warm and soapy water for 20 seconds before and after
handling foods.

CONCLUSION
• It has been concluded from the report that food safety management is very
much crucial in order to prevent food contamination and for providing high
level of satisfaction to customers.
• The other fact which has been found during the study is that personal hygiene is
very much important in order to prevent illness as well as other food infection

REFERENCES
• Boutouis, M.Z. and et.al., 2018. Uncertainty of food contamination origin and
liability rules: Implications for bargaining power. Agribusiness. 34(1). pp.77-
92.
• Fotopoulos, C. V., Kafetzopoulos, D. P. and Psomas, E. L., 2018. Assessing the
critical factors and their impact on the effective implementation of a food safety
management system. International Journal of Quality & Reliability
Management. 26(9). pp.894-910.
• Kordová, T. and et.al., 2018. Inactivation of Microbial Food Contamination of
Plastic Cups Using Nonthermal Plasma and Hydrogen Peroxide. Journal of
Food Quality, 2018.

THANK YOU