Controls for Preventing Physical and Chemical Contamination of Food

This presentation discusses the controls for preventing physical and chemical contamination of food. It also compares the characteristics of food poisoning and foodborne infections. Additionally, it provides information on controlling foodborne illnesses and lists various foodborne illnesses. The presentation is relevant to the subject of food safety management.

Food Safety Management

TASK 1
AC 1.1 Controls for preventing Physical and
Chemical contamination of food
 Food contamination is
referred as presence of
microorganisms and
harmful chemicals that
causes illness to consumer
of the food.
 There are many factors and
causes that makes food
contaminated and are
known as chemical and
physical contamination.

Continued...
 Physical contamination is
meant that food includes
physical objects like dirt,
hair, pests, broken glass,
bones or metal staples.

Continued...
 Chemical contamination of food happens when food comes
in contact with chemicals that makes chemical food
poisoning.
 Chemical contaminated food includes kitchen
cleaning agents, unwashed vegetables and fruits,
non-safe plastic containers, pest control products,
etc.

Continued...
 Following is given a list that includes controls required to
prevent physical contamination of food in the Restaurant
Gordon Ramsay:
 While preparing food, one needs to properly tie back the
hair using net.
 Broken utensils and crockery needs to be thrown away so
that its broken parts do not get in contact with food.
 Fruits, vegetables needs to be properly washed to avoid
dirt.
 Keeping fingernails short and clean helps in preventing
physical contamination.

Continued...
 Following are given some measures to prevent chemical
contamination of food:
 Kitchen cleaning chemical of Restaurant Gordon Ramsay
needs to be stored properly so that it does not come in contact
with food.
 Fungicides and pesticides are used on vegetables and fruits,
therefore, it needs to be washed properly to avoid
contamination.
 Keeping the food in safe and reuse containers prevents food
from contamination.
 Food items needs to be stored away from pest control items.

AC 1.2 comparing the characteristics
of food poisoning and food borne
infections
Food borne illness Food borne infections
Food borne illness is an intoxication
or infection which gets from eating
contaminated food with live
microorganism and their toxins (Food
Poisoning, 2019).
Various food borne infections are
caused due to eating contaminated
meat, food stored in container that is
sealed improperly.
Food borne illness also referred to
allergic reactions of some food items.
Food borne infections caused also due
to consuming untreated water.
Food poisoning is caused due to
ingestion of toxins which are usually
preformed.
This causes diarrhoea, vomiting and
other symptoms.

Continued...
 Following is given the list of
food borne infections:
 listeriosis
 salmonellosis
 norovirus infections
 campylobacteriosis
 giardiasis
 clostridium perfringens

Continued...
 Following are given some
characteristics of food
poisoning and food borne
infections that starts after
eating contaminated food:
 vomiting
 bloody or watery diarrhoea
 fever
 pain and cramps in abdomen
 nausea

Continued...
 Following is given some characteristics of food
poisoning and food borne infections with similarities
and differences:
Food poisoning Food borne infections
After eating contaminated
food, one gets sick through
food poisoning. Food gets
contaminated from
mycotoxins, chemicals or
pathogenic bacteria.
Eating food that have microorganism or
pathogenic bacteria, viruses results food
borne diseases.
Food poisoning is effect that
food borne diseases has on
person i.e. illness.
Food borne diseases causes person the
illness due to presence of virus and
toxins.

Continued...
 Dissimilarities:
Food poisoning Food borne infections
One gets its symptoms within a
week.
Symptoms takes longer time of
around a month.
Examples are E.coli, staph
aureus, bacillus cereus,
salmonella.
Examples are Campylobacter,
norovirus, Listeria
monocytogenes

AC 1.3 controlling food borne illness
 Food borne illness is caused from eating the food spoilage,
contaminated food drinks or food having viruses, bacteria,
parasites that spoils or contaminates the food.
 Poisonous mushrooms and species of beans which are not
boiled for 10 minutes creates toxins that contaminates the
food.

Continued...
 Following is given the list of
various food borne illness:
 botulism
 listeriosis
 hepatitis
 listeriosis
 cyclosporiasis
 perfringens food poisoning

Continued....
 Following are given some ways for controlling food-borne
illness:
 keeping cleanliness of hands and utensils
 Staff of Restaurant Gordon Ramsay separately keeps the
raw and cooked food
 always keep the food at right and safe temperature
 selecting fresh raw material food items and fresh water
while preparing food.

Continued...
 Making use of thermometer
while preparing meat,
seafood, poultry because it
requires specific
temperature that kills
bacteria.
 Staff of Restaurant Gordon
Ramsay aims at properly
washing the vegetables,
fruits and other food items.

References
 Korada, S. K., Yarla, N. S. and Lu, D. Y., 2018. A Critical Appraisal of Different Food Safety and
Quality Management Tools to Accomplish Food Safety. In Food Safety and Preservation (pp. 1-12).
 Kotsanopoulos, K. V. and Arvanitoyannis, I. S., 2017. The Role of Auditing, Food Safety, and Food
Quality Standards in the Food Industry: A Review. Comprehensive Reviews in Food Science and
Food Safety. 16(5). pp.760-775.
 Koutsoumanis, K. P. and Aspridou, Z., 2016. Moving towards a risk-based food safety management.
Current Opinion in Food Science. 12. pp.36-41.
 Luning, P. A., Kirezieva, K. and Jacxsens, L., 2015. Performance assessment of food safety
management systems in animal-based food companies in view of their context characteristics: a
European study. Food Control. 49. pp.11-22.