Food Safety Management

This presentation covers the importance of food safety management in the food and beverages industry. It discusses the controls required to prevent physical and chemical contamination of food, compares food poisoning and food borne infections, and provides insights on how to control food-borne illnesses. The presentation emphasizes the need for maintaining safety and cleanliness in the food industry to prevent illness and ensure customer and employee well-being.

Food Safety Management

Table of Content
 Introduction
 Controls required to prevent physical and chemical contamination of food
 Compare the characteristics of food poisoning and food borne infections
 How food-borne illnesses can be controlled
 Conclusion
 References

Introduction
Food and beverages industry is the foremost growing sector in now in
days. In this sector food safety is one of the major issue because
unsafe food leads to unhealthy life and death. According to survey
2.5 million peoples including children face death due to unhealthy
food and beverages.

Controls required to prevent physical
and chemical contamination of food
Food Contamination: It refers to harmful chemicals and
microorganisms which is present in food due to which consumers
face illness and unhealthy condition. In other word it is refers to
the situation in which food is corrupted by unhealthy and harmful
factors such as physical contamination, biological contamination
and chemical contamination.

Cont...
Physical and chemical contamination: Physical contamination is
occurred when the food is in preparation process it may be pieces
of equipment of food preparation, steel wool's, etc.. Chemical
contamination is occur when food is interact with any of natural
or artificial contamination.

Cont...
Physical contamination: Following are the some ways by which
physical contamination can be controlled-
 Avoid to wear any type of fashion accessories while
preparing any type of food.
 Broken glasses plastic pieces are always store in a separate
and safe place.

Cont...
Chemical contamination: Following are the various ways by which
chemical contamination can be controlled-
 Provide proper training to employees related to use of
chemical products.
 Always wash food material with clean water.

Cont...
Remark related to control: To control physical contamination of
food restaurant must make rules and regulation such as no
employees can wear any type of jewelry and they have to wear
globs and hair cap. Whereas to control chemical contamination
they provide training related to use of chemical.

Compare the characteristics of food
poisoning and food borne infections
Difference between food poisoning and food borne infections
Food poisoning Food borne infections.
It is cause due to bacteria, virus
or parasites which is present in
food.
It is cause by food which is
contaminated with harmful
bacteria or other pathogen.
Symptoms will develop within
minutes.
Symptoms will develop in
several weeks.

Cont...
List of food borne infections:
 Hepatitis
 Listeriosis
 Cyclosporiasis

Cont...

Cont...
Characteristics of food poisoning and food borne infections: Food
poisoning is caused due to bacteria, virus or parasites which is
present in food and its Symptoms are like a person will suffer
from vomit, diarrhea, nausea and abdominal pain. Food-borne
infection is cause due to harmful bacteria or other pathogen
which is present in food and its symptoms is almost same as food
poisoning but it occur after 2 to 3 days.

Cont...

Cont...
Comparison of similar characteristics: Both food poisoning and
food borne infection are cause due to harmful bacteria and virus
present in food. Symptoms of both disease are same such as in
both a person suffer from vomit, abdominal pain and many
others.

How food-borne illnesses can be
controlled
Meaning of food-borne illness: It refers to any type of illness which
is cause due to spoiled food such as contaminated food,
pathogenic bacteria, viruses which affect food. Their are some
toxin food which cause respective illness such as poisonous
mushrooms and beans which is not boiled.

Cont...
List of food-borne illnesses:
 Norovirus
 Salmonella

Cont...
How each illness can be controlled:
 Norovirus- It is transmit from one person to another by
drinking or eating contaminated food and water. Its
symptoms are vomiting, diarrhoea, headache, low garde fever
etc. a person can prevent itself from norovirus by washing
hand properly, wash vegetables before cooking, use personal
water bottle and so on.

Cont...
 Salmonella- It is basically related to egg, meat and poultry
but these bacteria can be transmit to other vegetables and
fruits. Its major symptoms are diarrhoea, fever near 100F to
120 F, blood diarrhoea, vomiting and other. An individual can
control or prevent from it by cooking meat and egg until it
will reach to internal temperature of 160 F, avoid eating
undercooked food which contain egg and milk, always wash
hand before start cooking and many other.

Cont...

Conclusion
From above covered topics it can be conclude and evaluate that in
every industry safety is necessary but when it come to food
industry they must have to maintain safety and cleanses. If food
industry not take care of safety and cleanses it will leads to
illness and sickness of customers and employees and sometime it
leads to death of a person.

References
 Kafetzopoulos, D.P., Psomas, E.L. and Kafetzopoulos, P.D.,
2013. Measuring the effectiveness of the HACCP food safety
management system. Food Control. 33(2). pp.505-513.
 Escanciano, C. and Santos-Vijande, M.L., 2014. Reasons
and constraints to implementing an ISO 22000 food safety
management system: Evidence from Spain. Food Control.
40. pp.50-57.

Thank You