Food Safety Management

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.