Control Measures to Prevent Physical and Chemical Contamination of Food

CONTROL MEASURES TO
PREVENT PHYSICAL AND CHEMICAL
CONTAMINATION OF FOOD

TABLE OF CONTENT
INTRODUCTION
1.1 Presenting required controls for prevention of physical and chemical contamination
of food in “Crave it , Eat it” restaurant
1.2 Comparison of characteristics of food poising and food borne illness
1.3 Controlling of food borne illness
CONCLUSION
REFERENCES

INTRODUCTION
 In the present presentation discussion related with foods safety and
its contamination is done.
 Different types of contamination including physical and chemical
are discussed along with their measures on how to control them.
 Difference between food poisoning and food borne infection is
carried out with presenting their different characteristics and
measure for their prevention are presented

1.1 CONTAMINATION FOOD
 It means that in the food there is presence of
harmful chemicals and microorganisms,
 It includes bacteria, virus, pathogen etc and
consumption of such food which causes of illness
and infections.

PHYSICAL CONTAMINATION
 It occurs when there is presence of physical substance
in the food causing the contamination.
 fingernail,
 air, glass
 metal,
 jewellery,
 dirt

CHEMICAL CONTAMINATION
 This type of contamination happens when the food get in contact
with harmful chemicals
 This includes
 pesticides and insecticides on fruits and vegetable,
 single use plastic containers, c
 leaning agents etc.