Food Safety Management

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.
.