Food Safety Management

This presentation focuses on food safety management, discussing the controls required to prevent physical and chemical contamination in food, comparing the characteristics of food poisoning and foodborne infections, and exploring ways to control foodborne illness. The importance of food safety management in Subway and its impact on profitability are also highlighted. References: Certa et al. (2018), De Boeck et al. (2015, 2016), Jacxsens et al. (2017).

Food Safety Management

TABLE OF CONTENT
1. INTRODUCTION
2. Discussing controls required to prevent physical and chemical contamination
for food.
3. Comparing characteristics of food poisoning and food borne infections.
4. Discussing how food borne illness can be controlled.
5. CONCLUSION
6. REFERENCES

INTRODUCTION
 Food safety is a term that describes handling, preparing and storing of food products in
such way that it leads in preventing food borne illness (Certa, and et.al., 2018). Thus, in
the following report, subway has been taken into consideration. It is a privately held
fast food restaurant franchise that sells submarine sandwiches and salads.
 In the following report, controls that are required in preventing physical and chemical
contamination of food will be discussed along with characteristics of food poisoning
and food borne infections.

CONTROLS REQUIRED TO PREVENT PHYSICAL AND
CHEMICAL CONTAMINATION OF FOOD
• Food contamination is referred to as harmful chemicals and micro organisms that are
present in food and can cause illness to the consumers (De Boeck, Jacxsens, Bollaerts
and Vlerick, 2015).
• Further, Physical contamination of food is one which occurs when object gets
contaminated to the food. This objects include hair, glass, metal, pest, jewellery, dirt and
fake nails.

Physical Contamination
• The jewelry must be kept away while preparing and handling of food products.
• The nails of a person preparing food should be short and clean. Workers of subway
must also avoid wearing fake nails that has chances of falling off and making food
contaminated.

Chemical contamination
• Kitchen cleaning utensils must be stored properly. They must be not stored in the
place where cleaning chemicals are placed.
• Pest control products like fly spray and rat poison should be kept away from food
products as their consumption is extremely hazardous to health.
.

Listing of Control methods which subway could
follow-
Physical Contamination & Chemical Contamination
•Should prepare food carefully.
•Check the food before start cooking.
•Use metal detector

Physical Contamination & Chemical
Contamination
 Physical contamination can be controlled by providing training to staffs of subway in
order to avoid contamination.
 In order to control chemical, the drainage at workplace should be sealed

Comparing the characteristics of
food poisoning and food borne
infections

Food Poisoning
Both food poisoning and food borne infection is the term that is often used by consumers
interchangeably.

Food borne infections.
• Food borne infection is an infection that results due to consumption of contaminated
food. In other words, food poisoning is a part of food borne infection (De Boeck, and
et.al., 2016).

Characteristics of Food Poisoning and food
borne infection
Bases of comparison Food poisoning Food borne infections
1. Meaning It is an acute
gastrointestinal disorder that
is caused by bacteria or
toxic products and chemical
residues in food.
It is an illness that is due to
spoilage of food because of
pathogenic bacteria, virus or
parasites that contaminates
food.

Characteristics of Food Poisoning and food
borne infection (Contd)….
2. Caused by It is a form of food borne infection
which is basically caused by ingestion
of performed toxins.
It is caused due to consumption of
contaminated food in which live
micro organisms or their toxins are
available.

Characteristics of Food Poisoning and food
borne infection (Contd)….
3. Prevention Food poisoning can be
prevented by refrigerating
any perishable food or
leftovers within 2 hours and
by keeping refrigerator set
around 40 degree F.
Food borne infection can be
prevented by heating food
properly at the temperature
that is above 70 degree C.

Characteristics
• It is the type of illness which is caused by toxins in food or bacteria in food. These
toxins or bacteria are produced by micro-organisms and it can arise naturally in food.
• It is mainly caused by unhygienic areas or where surroundings are not clean.
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Ways to control food borne illness

Food Borne Illness
 Food borne illness is termed as an infection or irritation in gastrointestinal tract which
is caused due to that food product which contains harmful virus, bacteria or chemicals
(Jacxsens, Uyttendaele, Luning and Allende, 2017). The common symptoms in this
kind of infection includes vomiting, fever and abdominal pain.

List of food borne illness
• Norovirus
• Salmonella
• Clostridium perfringens
• campylobacter
• Staphylococcus

Control and Prevention
1. • Food product must not be left out those are needed to be chilled. Subway must
refrigerate them right away.
2. • Meat thermometer must be used so that they can ensure that food product has been
used thoroughly.
3. • Paper towels must be taken into use in order to wipe kitchen surfaces or spills.
4. • Cutting boards, dishes and utensils must be washed regularly after preparation of
each food item to prevent food borne illness.

Continue..
• Hands of a person must be washed for at least 20 seconds that too with warm and soapy
water before handling any food item.
• The refrigerator must not be overpacked.
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CONCLUSION
 From the presentation it has been concluded , food safety plays significant role in order
to achieve long term success and high profitability of subway and inappropriate food &
safety management can cause numerous diseases such as food poisoning and food-
borne illness.

REFERENCES
Certa, A., and et.al., 2018. Food safety risk analysis from the producers' perspective: prioritisation of production
process stages by HACCP and TOPSIS. International Journal of Management and Decision Making. 17(4).
pp.396-414.
De Boeck, E., Jacxsens, L., Bollaerts, M. and Vlerick, P., 2015. Food safety climate in food processing
organizations: development and validation of a self-assessment tool. Trends in Food Science & Technology.
46(2). pp.242-251.
De Boeck, E., and et.al., 2016. Interplay between food safety climate, food safety management system and
microbiological hygiene in farm butcheries and affiliated butcher shops. Food Control. 65. pp.78-91.
Jacxsens, L., Uyttendaele, M., Luning, P. and Allende, A., 2017, April. Food safety management and risk
assessment in the fresh produce supply chain. In IOP Conference Series: Materials Science and
Engineering (Vol. 193, No. 1, p. 012020). IOP Publishing.

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