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. SIMILARITIEssS AND DISSIMILARITIES
6. CONTROLLING FOOD BORNE ILLNESS
7. LIST OF DISEASES & PREVENTION
8. CONCLUSION
9. REFERENCES

INTRODUCTION
 This presentation discuss about physical and chemical contamination which become the
reason of illness. Physical contamination are rats, hair, glass, metals etc. Le Gavroche
restaurant offers classical French food to its customers which uses control methods
from preventing diseases and for giving better work place to their employees. Food
poisoning and food infections that grow rapidly and happens from bacteria's and
viruses.

Controls required to prevent physical and chemical
contamination of food
 Harmful chemicals and microorganism which present in food which become the reason
of illness in people is known as food contamination. In another words it refers those food
which present and corrupted by harmful substance like chemical, biological etc. There are
mainly two types of contamination that are physical and chemical.

Physical contamination
Those contaminants which can be seen and visible and which is not actually food. Le
Gaveroche restaurant is facing this type of problems from their customers so they tell them
to keep their fingernails short and clean. Example of physical food contamination are: dirt,
artificial and long nails, hair etc.

Chemical contamination
It is also a type of contamination which presents in food which are made up from
chemicals and cause major diseases. The reason of chemical contamination's are uncleaned
products, unwashed vegetables and food materials, water and soil pollution etc. Chemical
contamination can not be seen.