Food Safety Management

This presentation provides an overview of food safety management, discussing the controls required to prevent physical and chemical contamination of food, comparing food poisoning and food borne infections, and exploring how food-borne illnesses can be controlled. It also includes a list of food-borne illnesses and their control measures. The presentation is relevant to the subject of food safety management and is suitable for students studying related courses in college or university.

Food Safety Management

Table of content
• INTRODUCTION
• TASK 1
• AC1.1: Discuss the controls required to prevent physical and chemical contamination of food.
• AC1.2: Compare the characteristics of food poisoning and food borne infections
• AC1.3: Discuss how food-borne illnesses can be controlled.

INTRODUCTION
Food safety management is a set of system that are interrelated which used in the
combination to ensure that food ingredient is safe for human being. It is a scientific
discipline that describing the preparation, storage and preparation in proper manner.

TASK 1
AC1.1: Controls required to prevent physical and chemical
contamination of food.
• Food contamination – It refers to the presence of harmful microorganisms and chemical
in food Which can cause the customer illness. This type of contamination is impacted on
the people health and well being. For Example- Food contamination happen when
during the storage such as raw chicken drawing in refrigerator. The bacteria from the
chicken contaminated at the time of cooking.

Physical and chemical contamination of food
• Physical contamination refers to the food that has been contaminated by the object at the
same stage of production methods. This substance have ability to harm the human body
and it can potentially carry the bacteria or biological contaminates which cause the
illness. For Example- there are some common physical contamination such as plastics,
metals, hair that can occur as the food contamination

Cont.
• Chemical food contamination are typically substances which are neither present naturally in the
raw material or ingredient that used for the production of food. The French table restaurant is
mainly used different type of chemical for the purpose of cleaning in kitchen. This chemical
can easily contaminate the food items. This restaurant is needed to properly labeled and store in
separately for the food stuff. In this way, it helps for reducing the risk of contamination. For
Example- the environmental contaminant that enter in the food chain such as dioxins, heavy
metals and polychlorinated biphenyls etc.

List of the controls required to prevent physical and chemical
contamination of food-
Physical contamination of food-
•Metal
•Plastic
Chemical contamination of food-
•Cleansing agents
•Pest control

Controls required to prevent physical contamination of food-
• Plastic – Physical contamination involves the piece of plastic in the sugar bag which are
mixed into the cake. In this way, it can impact on the human body. It is required for
controlling and prevention. This issue is very dangerous for customers.
• Metal – It provides the barrier to light, water, bacteria that are affected the food
products. Metal packaging for any kind of food which are caused by the human health
because it contains copper which harm for the food preservation of long terms.

Control required to prevent the chemical contamination of food
• Chemical contamination are based on the toxic animals and plant that cause of food
positioning. It occurs when the food comes into the contact with chemicals.
• Cleansing agent – this is the harmful agent for human body because In restaurant, they
can be used the cleansing agent for cleaning purpose. It occurs when the food comes into
the contact with cleansing agent.

AC1.2
Compare the characteristics of food poisoning and food borne
infections
Food positioning Food borne infection
 Food positioning is a type of disease that affects the human
body for eating the contaminated food products. It causes the
symptoms of food positioning like vomiting, diarrhea and
nausea etc (Clark, Crandall and Reynolds, 2019).
 The contaminated food item is mainly contained the poisons
and intoxicant which lead to increasing the food positioning.
 For Example- Diseases caused by the staphylococcus
aureous.
 Food borne infection is type of infection that happen due to
the virus and bacteria that enter in the food items. It usually
happens due to contaminate food items.
 The food server as culture of medium for the growth of
pathogens to increase the large number and cause the
infections (Jespersen and et.al., 2019).
 For Example- this infection caused by the parasites and
viruses.

List of food borne infections
• Shigellosis
• Gastroenteritis
• Botulism
• Listeriosis

Characteristics of food poisoning
• Food poisoning can happen during the point of production such as preparing, storing,
growing shipping etc. It is transmitted the harmful organism from one surface to another.
This type of disease occurs through the raw materials and food ingredients.
Campylobacter is a type of poison contaminated which occurs during the process if the
animal feces the contact to the diseases. There are different sources such as
unpasteurized milk and water that affects the humans body. On the other hand,
Clostridum perfringens is also another characteristic of food positioning that commonly
spread by serving the chilled dishes.

Characteristics of food borne infections
Food borne infection can happen when the people eat and drink something that is
contaminated by viruses, bacteria and parasites etc. This type of infections is caused by the
entrance of pathogenic microorganism contamination food into the human body.
Salmonellosis is the main characteristic of food borne infection that are capable of causing
disease in the animals. Many people uses utensil, equipment and hands that easily
transmitted into the human body. The French table always try to protect their equipment to
infections.

Characteristics of food poisoning and food borne infections
similarities and dissimilarities
Food positioning Characteristic Food borne infection characteristic
 In this food positioning characteristic, Escherichia Coli is
increased the positioning because sometimes, people eat
unpasteurized milk which has not been heated in properly to
skill the bacteria.
 Campylobacter is a disease that can be found in the faces and
gut of animals. This can happen due to the under-cooked meat
chicken and water that affects the human body. It causes by
transmitted bacteria to people who eat contaminated food
products.
 Escherichia Coli is basically harmful characteristic in food
borne infection that affects the human health. It helps for keep
trace the digestive healthy. But some strains can cause if
people eat the contaminated food items. This type of infection
happen occur due to eat meats because it was not cooked
enough to kill bacteria.
 Shigellosis infection is based on the intestinal diseases caused
by the bacteria. It can be passed through direct contact with
bacteria.

AC1.3: How food-borne illnesses can be controlled
• Food-borne illness – Food borne illness is basically the associated with the consumption
of food. It is usually involves the contaminated with pathogen and toxicant. Food borne
illness is caused by the contaminated beverage and food. It is a type of microorganism,
bacteria and parasites that affects the entire human body.

List of food-borne illnesses
 Giardiasis
 Salmonellosis
 Listeriosis
 Escherichia coli infection
 Norovirus

How each illness can be controlled.
• Preserving and Storing - The French table restaurant is protecting to their food ingredient and
items which is needed for reducing the waste of materials. It is commonly used to store the
fruits in honey because it can preserve to the germs and bacteria's. Norovirus is a type of
disease that affects the human being through contamination food. Marriott hotel always
preserve and store the food ingredient in the proper manner. It helps for protecting against the
Norovirus.

Cont.
• Separate and Clean – The French table restaurant always is trying to separate or clean the
equipment and utensil, wash hands or cutting broads. It is required for protecting and storing
because bacteria's can transmitted from one place to another. It is an essential for organization
to clean the utensils of food preparation. Escherichia coli is a food borne diseases that would
be controlled by hand wash and separate the food product to germs.

Cont..
• Chill and cook- It is also preserving method for protecting the food item by using the
cooking because this will help for maintained the high internal temperature of food
items. They easily kill all the germs and bacteria which cause of food borne illness. The
freezing food become cold temperature so that it easily slow down the growth of
bacteria. Salmonellosis is a food borne diseases that would be controlled by the cooking
method and protecting to the food contamination

References
Books and journals
•Abdelhakim, A.S. and et.al., 2019. Cabin crew food safety training: A qualitative study. Food Control. 96.
pp.151-157.
•Clark, J., Crandall, P. and Reynolds, J., 2019. Exploring the influence of food safety climate indicators on
handwashing practices of restaurant food handlers. International Journal of Hospitality Management. 77.
pp.187-194.
•Jespersen, L and et.al., 2019. The impact of maturing food safety culture and a pathway to economic gain. Food
Control. 98, pp.367-379.
•Sharma, Y.K., Mangla, S.K. and Patil, P.P., 2019. Analyzing Challenges to Transportation for Successful
Sustainable Food Supply Chain Management Implementation in Indian Dairy Industry. In Information and
Communication Technology for Competitive Strategies (pp. 409-418). Springer, Singapore.
16/02/19

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