Food Safety Management

This presentation on food safety management covers controls required to prevent physical and chemical contamination of food, comparison of food poisoning and food borne infections, and controlling food borne illness. It focuses on the context of The Ledbury restaurant and The Grand Brighton hotel in the UK.

FOOD SAFETY
MANAGEMENT
TASK 1

TABLE OF CONTENTS
 INTRODUCTION
 1.1 Controls required to prevent physical and chemical contamination of food
 1.2 Comparison of the characteristics of food poisoning and food borne infections
 1.3 Controlling food borne illness
 CONCLUSION
 REFERENCE

INTRODUCTION
 Food safety is a process to safeguard food items and food premises with various factors
that may contaminate its structure and increase risks of illness or discomforts for
consumers. The presentation will highlight certain factors related to food safety
management in restaurants. It will cover mentioned tasks in the context of “The Ledbury”
restaurant and “The Grand Brighton” hotel of UK, established in 2005 and 1864
respectively.

1.1 Controls required to prevent physical and
chemical contamination of food
 Food contamination is a process that turns consumable food items into unhygienic and
unsuitable to consume. Contamination of food refers to any change which alters its
natural taste or structure and causes discomforts or illness to consumer. Food is
contaminated by two ways- Physically and chemically.

CONTI…
 Physical contamination is caused by presence or addition of any tangible objects in food
items.
 Some common physical contaminants seen in any restaurant or food premises are small
kitchen wares, hair of staff, dirt, skin, dust or dirt, plastics, papers, glass items etc.

CONTI…
 Chemical contamination is the caused by addition of any chemical substances within food
items. It can be caused due to inclusion of pests, insecticides, intoxicants and other
chemical substances used in food preparation areas.
 To prevent such contamination restaurants must adopt certain SOPs for food preparation
area and activities. Unauthorized person must be prohibited to enter into the kitchen
premises. Labeling on pests or other hazardous chemicals must be done properly. Training
should be imparted to staff related to all aspects of food safety measures.

CONTI…
 Controls required to prevent physical contamination of food.
 Specifically at restaurants like The Ledbury, physical contamination can be reduced or
controlled by following steps-
 Proper handling of kitchen wares in food preparation areas. The cooks or staff of restaurant
must be provided with objects hangers or stands where they can place or hang small objects
after using it.
 Staff must be aware of the importance of wearing head caps, hand gloves during preparation of
food. Working or entering in food premises without covering body with apron and head caps
must be prohibited.
 Cooks of restaurants must be advised to cut their nails. Cleaning must be done regularly to
eliminate chances of dirt or dust accumulation on surfaces of premises.

CONTI…
 Controls required to prevent chemical contamination of food.
 Dishwashers, hand washers and disinfectants must be kept away from food preparation
area.
 Rat killer sprays, insecticides or pesticides must be stored separately.
 Expired products must be disposed and eliminated from preparation area.
 Manger of The Ledbury restaurant must focuses on every contaminants that may present
or developed within food preparation areas. He must regularly check preparation
processes and keep an audit of storage area.

1.2 Comparison of the characteristics of
food poisoning and food borne infections
 Food poisoning and food borne infections both caused by intake of contaminated food
items.
 Food poisoning is caused by actions of microbes, virus and bacteria present in food items
while food infection occurs due to the action of toxic substances present within contents
of particular food items.

CONTI…
 List of common food borne infections are:
 Norovirus infections
 Yersiniosis
 Cholera

CONTI…
 Typhoid fever
 Vibrio parahemolyticus
 Shigellosis
 Q- fever

CONTI…
 Characteristics of food poisoning and food borne infections
 Common symptoms of food poisoning are vomiting, stomach ache, loss of appetite,
Fever, Abdominal cramps, nausea. Food borne illness do not have such normal symptoms
and visible within
 Food borne illness is generally caused by pathogenic substance and food poisoning is
caused by toxic substances present within natural content of food items.

CONTI…
 Similarities:
 Food poisoning and food infections take place due to the ingestion of contaminated food.
 Abdominal infections or stomach discomforts are commonly occurred by both the
problems.

1.3 Controlling food borne illness
 Food borne illness are type of diseases majorly caused by ingestion of certain chemicals,
virus, bacteria, pathogens, microbes and other toxic substances present within food items.
At restaurants like The Ledbury, food borne illness may be caused due to improper or
unhygienic handling of food items and lack of cleanliness within food premises.

CONTI…
Common food borne illness-
 Botulism
 Cyclosporiasis
 Gasteroenteritis

CONTI…
Common food borne illness-
 Botulism
 Cyclosporiasis
 Gasteroenteritis

CONTI…
Preventive measures-
 Botulism can be prevented by reducing the use of foil for wrapping food items. High use
of canned food must be minimized.
 Cyclosporiasis can be prevented by proper hand washing and drinking boiled water
specially at times of traveling within different countries.
 For preventing Gastroenteritis, excess consumption of sea food must be avoided. Proper
and regular sterilization of kitchen wares must be done.

CONCLUSION
 With the help of identification of all food borne illness and infections it could be easy to
learn steps to reduce it.
 There are many methods for presenting food in proper and correct manner like by
defrosting, canning and drying all these will be helping them to preserve food for longer
time.

REFERENCE
 Preventing food contamination: 5 ways to ensure food safety. 2015. [Online]. Available
through: <https://www.rappler.com/move-ph/issues/hunger/89988-food-safety-tips>.
 Fernández-Segovia, I. and et.al., 2014. Implementation of a food safety management
system according to ISO 22000 in the food supplement industry: A case study. Food
control. 43. pp.28-34.
 Fu, X. and Ying, Y., 2016. Food safety evaluation based on near infrared spectroscopy and
imaging: a review. Critical reviews in food science and nutrition. 56(11). pp.1913-1924.
 Lohumi, S. and et.al., 2015. A review of vibrational spectroscopic techniques for the
detection of food authenticity and adulteration. Trends in Food Science & Technology.
46(1). pp.85-98.