Food Safety Management

This presentation discusses the controls required to prevent physical and chemical contamination of food, compares the characteristics of food poisoning and food borne infections, and explores how food-borne illnesses can be controlled. It emphasizes the importance of personal hygiene, clean utensils, and proper food storage. The presentation also provides a list of common food-borne infections and discusses methods for preventing contamination and controlling food-borne illnesses.

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

INTRODUCTION
• Food safety management is a process and method for emerging the demand in the food
organization. It also maintaining the food safety and hygiene is compelling the requisite
for food business to sustain in the today's competitive marketplace.
• The importance of personal hygiene in the control of food contamination and cleaning the
disinfection as a process supporting safe food production. Moreover, It is needed for
protecting the food to design and constructing the hygienic for the food promises.

TASK 1
AC1.1: Controls required to prevent physical and chemical contamination
of food.
Food contamination – It refers to presence of harmful chemicals and
microorganism in the food product which causes the customer illness.
Physical contamination- This type of contamination occurs when the
objects are contaminated the food through hair, glass dirt, fake nails, pest
and Jewellery etc.

Cont.
Chemical contamination- This is the highly toxic substances present in
animals and plants. It is represented the situation where they are either
present where they should not be and are at high concentrations.

Technique to prevent and control the contamination of food
• Personal hygiene-The Ledbury restaurant is mainly managed the personal
hygiene to protect their food item. They are also cleaning all the food
ingredient that are used in the food preparation which are needed for
protecting against the bacteria.

Cont..
• Clean Utensils- The Ledbury restaurant is used the clean utensils because
it helps for protecting through bacteria. There are large number of
bacteria present in the environment that directly affect the quality of food.
Ledbury is using the ozone disinfection technology that help in removing
all the contaminants from the surface of vegetables.

Cont.
• Storing food- It makes sure that the restaurant store the food item in
proper manner so that food cannot come in the contact with bacteria.

Control required to prevent the chemical contamination
of food
• Chemical contamination may occur in the food items from the different
sources. It can be present in the food items as a result of the use of
agrochemicals such as veterinary drugs, pesticides etc. It is required for
control because it is very risky for human body. Food contamination is
not only pose the risk of damage at different place but it also damages for
the environment and people health. It is needed for Ledbury restaurant to
prevent the chemical contamination of food. 16/02/19

AC1.2
Compare the characteristics of food poisoning and food borne
infections
• Food Poisoning – It is a type of illness that caused by eating the
contaminated food. It is directly affected the body parts but it can be
treated by using medicines.

Cont.
• Food Borne Infections- It is a type of infection that are caused by the
beverage and contaminated food products.

List of food-borne infections-
• Listeriosis
• Botulism
• Hepatitis A
• Traveler's diarrhea

Characteristics of Food Poisoning
• Food poisoning is used to refer to any type of illness that
involves combination of intestinal symptoms such as
vomiting and nausea etc. it is caused by the bacteria, virus
and toxin that impact on the human body.

Cont.
• Toxin may be produced by the bacteria growing on the
food, and it happens due to the chemical reactions of
metals and substances. It occurs very soon after eating the
bad and contaminated goof items and suddenly
uncontrolled results shows such as vomiting

Characteristic of Food Borne infections
• Food-borne infection is the most common diseases that associated with the
symptom of diarrhea. The microorganism has specified characteristic
symptom because it depends on the microorganism. Infection may cause
by the parasites and viruses.

Cont.
• There are some common food borne pathogens such as Salmonella,
Escherichia coli and Listeria etc. It is longer infection in human body and
produce the symptom than the toxins.

Difference between the Food Poisoning and Food borne
infections
Food poisoning Food borne infections
 Food Poisoning happen by eating the contaminated,
toxic and spoiled food. These are the most common
symptoms of poisoning such as diarrhoea, nausea and
vomiting etc. (Brock and et. al., 2018).
 The causes of food poisoning are bacteria, parasites
and viruses etc. These are affected the food products.
 It is directly produced the toxins by micro organisms
which are affected the biological reactions for human
body.
 Food borne infection is a type of illness due to the
contaminated food etc.
 It is usually arises from the improper handling
preparation and storage of food ingredients (Chen and
et.al., 2018).
 There are variety of symptoms depending on the cause
such as aches, vomiting etc.
 It is based on the infection pathogens that present in
the food items. This micro organism split into the
intestine.

Comparison between the characteristics of food poisoning and
food borne infections of Similarities and Dissimilarities.
Food positioning Food borne infections
 Food poisoning is mainly caused by the toxins that
may be eaten through food.

 Toxins are produced the bacteria growing on the food
materials.
 The symptoms of food positioning are vomiting,
nausea and abdominal cramps etc.
 Food-borne infection is caused by the microorganism
and toxins that affects the human body through food.
 It is produced by the viruses, bacteria and parasites etc.
 The symptoms of food borne infections are
 Produced by the toxins, diarrhoea.

AC1.3
Discuss how food-borne illnesses can be controlled
• Food borne illness is the caused by the food contaminant that affect the
human body so that it is needed for Ledbury restaurant to prevent and
control the food products.

List of Food-borne illness
• Campylobateriosis
• Giardiasis
• Salmonellosis
• Listeriosis
• Escherichia coli infection

Controlled the Food-borne illness
• Food borne illness is affected any person those who can eat the
contaminated food. This restaurant is follows some specific procedure to
control the food borne illness.

Cont.
• Clean and separate- The Ledbury restaurant is trying to clean the
utensils, hands, counter tops and cutting boards because the bacteria can
transmitted and spread in very quickly. It is needed for organisation to
maintain the cleanliness of restaurant. Giardiasis is a type of food borne
illness that is controlled by the hand wash, clean the utensils and separate
the food items to another products. This is the best method for controlling
the Giardiasis, Salomonellosis food borne illness.

Cont.
• Cook and Chill- It is another method for protecting the food by cooked
when it can be maintained the high enough internal temperature of food
that help for killing all harmful bacteria which causes of food-borne
illness. The refrigerate foods quickly become cold temperature so that it
slow down the growth of harmful bacteria. Campylobacteria is a type of
food borne illness that would be controlled by the cooking because the
temperature helps for protecting to food contamination.

Cont.
• Storing and preserving- The Ledbury restaurant is mainly focused
towards for persevering the food ingredient and managing their
temperature. This is an essential process for managing and protecting
against the harmful bacteria. Escherichia coli is a type of diseases that is
affected the human body by using harmful food items. The Ledbury
restaurant always maintain to store and preserve the food items in proper
manner. It is a process to protecting against the diseases.

REFERENCES
Books and journals
• Ababio, P.F. and Lovatt, P., 2015. A review on food safety and food
hygiene studies in Ghana. Food Control. 47. pp.92-97.
• Bou-Mitri, C. and et.al., 2018. Food safety knowledge, attitudes and
practices of food handlers in lebanese hospitals: A cross-sectional
study. Food Control. 94. pp.78-84.
• Brock, T and et.al., 2018. Ecological recovery and resilience in
environmental risk assessments at the European Food Safety
Authority. Integrated environmental assessment and management. 14(5).
pp.586-591.

Thank You