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

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.