Food Safety Management

This presentation on food safety management discusses the controls required to prevent physical and chemical contamination of food, characteristics of food poisoning and food borne infections, and control measures of food borne illness. It also emphasizes the importance of food safety in organizations and the laws set by the government to protect consumers.

Food Safety Management
Task 1

Table of content
• Introduction
• Controls required to prevent physical and chemical contamination of food.
• Characteristics of food poisoning and food borne infections.
• Control measures of food borne illness.
• Conclusion
• References

Introduction
Food safety is described as the scientific discipline that the
used while handling, preparing and storage of foods. This
presentation is based on the JW Marriott which was
founded in the year 1984 and has its headquarters in United
states. This is one of the luxurious hotels chain in world. In
this presentation understanding of the agents that causes
food borne illness and contamination of food would be
discussed.

Controls required to prevent physical
and chemical contamination of food.
Food contamination is a process where the harmful chemical substances
inserts into food while in the process of cooking or delivery or at the time of
eating. These harmful chemicals and microorganism can cause illness in the
body of individuals who are eating it. These harmful substances which are
present in the food can be classified into physical or chemical contamination.
These are the findings that were present in the food which was delivered by
them to their customers.

Continued...
Physical contamination: this is considered as the space where the objects
such as hair, plants stalks or any other object that is physically present
around the food gets inserted into it and make food contaminated as a
whole. For example the nails, hairs and the skin of chef who is making
the food can seriously impact the food and make consumer ill. Also the
contamination can be contacted through the animals or pest which are
present near by.

Continued...
Chemical contamination: This includes the term that chemical
contamination can be present in the food through the use of
agrochemicals such as residue of pesticides and veterinary drugs. Also
this can be done from environmental sources. As it is seen that there
are various chemical substance available in kitchen that can impact the
food strength and can also make the food contaminated due to which
customers and the users of food can get ill.

Continued...
Prevention method
It is important and is better to have prevention technique rather than having
it cured, so there are things which should be used so as to prevent
contamination of food. These measures includes the following:
From building, From the food handler, Clear labels and Drain seals.

From Building: it should be duty of the chef and the hotel staff to
check that there is no opening in the premises of the hotel. They
should check that is there is any plaster, paints, pieces of breaks,
or there is no broken tiles in the area of kitchen premises where
the food is being prepared. For this purpose the company clean
the premises and should train staff so that there is no
contamination in the food while it is being prepared or in the
process of delivery.
Continued...

Characteristics of food poisoning and
food borne infections
There are two different terms such as food borne illness and food poisoning that
can be used interchangeably. Managers of JW Marriott needs to understand the
importance of making food healthy and not making it contaminated. The
infections that are caused by food includes contaminated organism such as live
bacteria and many more. Also poisonous substance if contaminated in food can
cause food poisoning in the body of individuals.

There are various food borne infections which includes the
following:
Salmonellosis
Toxoplasmosis
Cryptosporidiosis
Campylobacteriosis and many more.
Continued...

Continued...
There are various characteristics which includes the following:
Food borne infections
Campylobacteriosis: This is considered as a bacteria which occurs by using the
contaminated food like raw food or poultry food.
Cryptosporidiosis: This is the protozoa which is caused due to the organism which
has a complex life cycle which can be inherited by single grown up animals.

Continued...
Food poisoning
This is the process where the human body gets infected due to eating of any
poisonous food. This can be recovered at home through various methods and
does not need any specific treatment for this.
Also it is suggested to the contaminated person that they should eat light and
little meal while in the process of treatment.

Control measures of food borne
illness
As it is seen that food borne illness is caused due to the gastrointestinal tract
which is caused by the food and beverages which contains different harmful
bacteria, parasites and viruses. As these illness are acute and may happen
suddenly. These illness lasts for short duration of time and are caused
suddenly. As these illness does not require any particular treatment they are
treated in their own way.

There are various list of food borne illness and how the hotel can
control them so as to prevent it form occurring is discussed as
below:
Botulism: This is the disease that causes vomiting, diarrhoea and
blurred vision in the eyes of the person who gets contaminated
from it.
Also there are certain steps through which it can be avoided which
includes avoiding improper canned foods, fermented fish baked
potatoes and in aluminium foils and various other things.
Continued...

E. coli infection: This type of disease causes diarrhoea,
abdominal cramps and vomiting. Also it is important
for them to use some of the protective measures so that
they are not contaminated by this.
This can be prevented through avoiding the heavy meals,
consuming the sealed packed waters and packing the
food items hygienically.
Continued...

Conclusion
From the above presentation it is seen that food safety and
management is important part of every organisation which
helps them to make the best and effective. There are various
ways through which food gets contaminated. These ways
should be eliminated so that they are the food does not gets
poisoned. Also there are various laws that are set by
government which helps in protecting the consumers from
getting effected.

Lahou, E., and et. al., 2012. Microbiological performance of a food
safety management system in a food service operation. Journal of
Food Protection. 75(4). pp.706-716.
Lao, S. I., and et. al., 2012. A real-time food safety management
system for receiving operations in distribution centers. Expert
Systems with Applications. 39(3). pp.2532-2548.
References

Thank You.......