Food Safety Management Task 1

This presentation discusses the techniques and methods for preventing food contamination, including physical and chemical contamination, food poisoning, and food borne infections. It also covers techniques and ways for controlling food borne illnesses.

FOOD SAFETY
MANAGEMENT
TASK 1

TABLE OF CONTENT
• INTRODUCTION
• TASK 1
• 1.2 Physical and chemical contamination of food
• 1.2 Characteristics of food borne infection and food poisoning
• 1.3 Food borne illness and techniques to control it
• CONCLUSION
• REFERENCES

INTRODUCTION
• Hygiene and food safety become an emerging need in food industry, therefore, maintaining
food safety and hygiene is a compelling requisite for food businesses to sustain in current
competitive market. Professionals and managers has to know about management of food
safety.

Physical and chemical contamination of food
• Food contamination refers to existence of harmful microorganisms and chemicals in food
that cause customers illness, they are not usually present in human body.
• It makes things unhealthy and unsafe for people who eat foods form outside or inside at their
home that will be contaminated accidentally or intentionally.

CONTI…
Chemical contamination
• Pesticides, cleaning compounds, improper cooking pots etc. made food impure that are
included in chemical contamination.
• It refers to eating products that has been impure with some natural or chemical substances.
• These chemicals are very dangerous for people in which it causes cancer, food borne illness
and other things that effect on their health very much.

CONTI…
Physical contamination
• Physical contamination occurs when foreign object contaminates in food and make it impure.

CONTI….
List of controls required to prevent physical and chemical contamination
• Staff must washed their hands.
• Food handlers use kitchen wears during cooking food.
• Store food safely within good temperature.
• Using air tide jars.

CONTI…
• Prezzo is a British owned restaurants that are serving its good quality food inspired by Italian
cuisine in UK.
• Thus, if they want to run their business effectively they must focus how to prevent food from
physical and chemical contamination.
• They need to control it as soon as possible for that Prezzo manager guide staff regarding to
the same. They must train food handlers or operators how to store food safely that helps to
prevent it forms chemical contaminant. Using air tide jars for storing food for longer time
that stop germs entered into foods.

Characteristics of food borne infection and food
poisoning
Differences between food poisoning and food borne infections-
Food poisoning Food borne infections
 Food poisoning refer to food contamination with
microorganism and pathogenic.
 Bacteria, parasites and viruses cause this infection.
 Symptoms show during 2 to 6 hours after eating
contaminated food.
 Diarrhea, fatigue, sweating, thirst are the
symptoms of Food poisoning.
 Food borne infections causes by consumption of
food containing live germ and bacteria which
established and grow themselves in human viscus
tract.
 Fever, vomiting, upset stomach are the symptoms
of food borne infections.
 Their symptoms shows in 24 hours after having
impure and unhealthy food.

CONTI…
Food borne infection list
• Campylobacter infection
• Vibrio infections
• Cholera
• Hepatitis B

Continue
Characteristics of food poisoning and food borne infections
Bases Food poisoning Food borne infections
Characteristics  Toxin is produced by pathogen
while growing in food.
 Food poisoning symptoms get
occur early or quickly in 30
minutes after eating
contaminated food.
 Food poisoning depends on
pathogen and occur on both
enteric and non enteric in
nature.
 Enteric symptoms are common,
due to that infection it effects
toxics.

CONTI…
Similarities and dissimilarities between food borne infection and food poisoning
Bases Food borne infection Food poisoning
Similarities Food borne infection
cause by eating spoiled
or unhygienic food.
It effects people health
and intestine functions.
Food poisoning occurs as
same as food borne
infections like eat
contaminated foods.
It also impacts on human
body and make them ill.

CONTI….
Dissimilarities It occurs due to some allergies
or reactions and other
conditions where foods act as
allergen. Dehydration in
human body are the reasons of
food borne infections.
Fever, vomiting are its
symptoms that is different form
the food borne infections.

Food borne illness and techniques to control
it
• Food borne illness resulting from eating spoilage food or contaminated foods, poisonous
fruits and vegetables etc. that have not been boiled or washed with clean water.
• Symptoms often include fever, aches, vomiting and also include diarrhea. It also caused by
beverages or food that contain harmful germs or bacteria, chemical and viruses.

CONTI…
• Mushroom poisoning, shellfish poisoning and botulism are the types of food borne
infections.
• Prezzo restaurant need to control these illnesses and make some effective plans to prevent
food form spoilage.
• Mushrooms have many varieties in which some are poisonous that causes illness and affect
people health.

CONTI…
• Shellfish poisoning is a type of food poisoning that occur in people when they are eating
shellfish that has eaten toxin producing algae.
• Prezzo prevent or control this by avoiding possibly contaminated shellfish. Before preparing
it food handler need to washed things properly and store in good quality jars that cannot pass
air through it.

CONTI….
• Botulism is common but serious paralytic illness that caused by nerve toxin produced by
group of clostridium and bacteria that normally live in soil.
• Thus, to prevent or control this illness Prezzo restaurant handling and cooking foods through
using safe canning products

CONCLUSION
• In this presentation discus about the techniques and methods for preventing food form
contaminant.
• Physical and chemical contamination impact on food and spoil it properly, it includes food
poisoning and food borne infections preventing techniques and ways for controlling food
borne illnesses.

REFERENCES
• Tenenhaus‐Aziza, F. and et.al., 2014. Risk‐based approach for microbiological food safety
management in the dairy industry: the case of Listeria monocytogenes in soft cheese made
from pasteurized milk. Risk Analysis. 34(1). pp.56-74.
• Aung, M.M. and Chang, Y.S., 2014. Traceability in a food supply chain: Safety and quality
perspectives. Food control. 39. pp.172-184.
• Shahid, M. and et.al., 2014. Influence of plant species and phosphorus amendments on metal
speciation and bioavailability in a smelter impacted soil: a case study of food-chain
contamination. Journal of soils and sediments. 14(4). pp.655-665.
• Kortman, G.A. and et.al., 2015. Low dietary iron intake restrains the intestinal inflammatory
response and pathology of enteric infection by food‐borne bacterial pathogens. European
journal of immunology. 45(9). pp.2553-2567.