Food Safety Management

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.