Food Safety Management

This presentation on food safety management discusses the controls required to prevent physical and chemical contamination of food, compares food poisoning and food borne infections, and explores the methods of controlling food borne illness. It focuses on the case of Prezzo, an Italian chain of restaurants in the UK, and highlights the importance of safety protocols and cleanliness in food preparation areas. The presentation also emphasizes the role of management in maintaining high levels of cleanliness within food premises. References: Wallace, C. A., Sperber, W. H. and Mortimore, S. E., 2018. Food safety for the 21st century: Managing HACCP and food safety throughout the global supply chain. John Wiley & Sons. Manning, L., 2018. The value of food safety culture to the hospitality industry. Worldwide Hospitality and Tourism Themes. (just-accepted). pp.00-00. Havinga, T., 2018. Private food safety standards in the EU. In Regulating and Managing Food Safety in the EU (pp. 11-37). Springer, Cham.

FOOD SAFETY MANAGEMENT
TASK 1

TABLE OF
CONTENT
 INTRODUCTION
 1.1 Controls required to prevent physical and chemical
contamination of food
 1.2 Comparison of the characteristics of food poisoning and food
borne infections
 1.3 Controlling food borne illness
 CONCLUSION
 REFERENCE

INTRODUCTIO
N
Food safety and management is the foremost function of any food
production settings. Safety of food and its management need certain
compliance of different protocols that helps in maintaining processes
related to food preparation process and cleanliness factors. This
presentation will undertake Prezzo, an Italian chain of restaurant in
UK established in year 2000 to relate the mentioned facts. The
content of presentation will highlight some basic description to food
related problems and controls required to prevent physical and
chemical contamination of food. It will enclose a comparison of
characteristics related to food poisoning and food borne infections
with a description of controlling measures for food borne illness.

1.1 Controls
required to
prevent
physical and
chemical
contamination
of food
 Food contamination terms as the presence or addition of any
unwanted substance that make it unsuitable for consumption.
 Food can be contaminated physically or chemically.
 Physical contamination can take place by accidents like falling of
foreign materials or particles such as insect, plastics, small
equipment etc.
 Similarly, food can be chemically contaminated by spillage or
addition of any unwanted chemical substances to food materials.

CONTI…..
Any type of contamination that can take place within any restaurant
set up like Prezzo can be prevented by
Proper inclusion of safety measures within food preparation areas.
The cooks with other cleaning staff must be trained regarding
standard safety protocols that has to be followed.

CONTI…..
For preventing physical contamination-
Food preparation section must be free from any small objects so
that risk of falling objects in food can be eliminated.
Even staff members must be strictly prohibited to bring such
objects within restaurant's cooking area.
At Prezzo cooks are advised to wear apron, head covers, gloves,
their pockets must be empty, nails should be cut properly.
These measures will reduce the instances like falling of hair, nails,
small objects in food while preparation.

CONTI…..
For preventing chemical contamination-
Availability of separate foot-wears and overcoats for staff make the
area dust and germs free.
Dishwashers must be provided with mild soaps, they must be
trained for infection control measures and importance of dry
environment for kitchen area.
At Prezzo, cooks must keep a daily track on storage, expiry dates
of products, material of used containers to reduce occurrence of
chemical imbalances in products.

1.2
Comparison of
the
characteristics
of food
poisoning and
food borne
infections
 Food infections and food poisoning both are two elements of
food-borne disease or illness.
 People are prone to have these discomforts by continuously intake
of contaminated food, water or unhygienic practices during
preparation and serving food items.

CONTI…..
Food poisoning
Food poisoning is a type of discomfort that occurs due to intake of
food items that contains toxic substances such as different variety
of mushrooms have toxins.
Symptoms of food poisoning are common such as vomiting,
indigestion, fever, loss of appetite.

CONTI…..
Food borne infections
Food infections are certain irritations that take place by intake of
food items that involves a considerable amount of virus, bacteria or
microbes that produces toxins within the system.

CONTI…..
Common food-borne infections are
Q- fever
Typhoid
Vibrio infections
Cholera
Campylobacter infections
E Coli infections

CONTI…..
Characteristics of food poisoning and food borne infections
Food borne illness and food poisoning both are the outcome of
contaminated food.
Food poisoning may have common symptoms and can be
prevented and treated with ease.
Food borne illness have certain uncommon symptoms that require
severe medications.

CONTI…..
Characteristics
Dissimilarities
Food poisoning Food borne infections
Food poisoning take place
by the actions of toxicity
present in food items itself. It
depends on composition or
nature of food.
Food borne infections are
caused by different
parasites, virus or microbial
actions present in food
items.
It can be easily detected and
treated. It does not cause
severe harm to the host body.
It causes severe health
conditions that may require
longer medications and
treatments.

CONTI…..
Similarities
Both have common medium to reach into the internal system of
human body.
Both causes discomforts mainly to intestinal tract and causes
severe stomach ache, issues related to it.

1.3 Controlling
food borne
illness
 Food borne illness is a discomfort occur within normal
functioning of body system due to intake of unsuitable or
intoxicated, rotten food materials.
 Ethiopia is mostly affected by food borne illness.

CONTI…..
General food borne illnesses are-
SPORADIC
LISTERIOSIS
GASTROENTERITIS
BOTULISM

CONTI…..
 SPORADIC : Sporadic can be prevented by avoiding the usage
of unpasteurized milk, other milk products. Infected or low
quality of meat consumption must be avoided.
 LISTERIOSIS: Listerosis can be prevented by adopting good
hand washing processes. To avoid this illness, it is important to
segregate raw and cooked food. Along with this, maintenance of
40 degree F temperature of refrigerator is also a requisite for
safety from this illness.

CONTI…..
 GASTROENTERITIS: Gastroenteritis can be prevented by
proper sterilization practices. Cleaning and washing of kitchen
wares will reduce risk of the illness. Undergoing for frequent
hand washing can also be one of the measure to prevent the
disease. Raw meat, eggs and related food items must be stored
separately.
 BOTULISM: Proper sterilization of raw vegetables at
standardized temperatures and avoiding the intake of half cooked
or uncooked food can reduce the risk of Botulism.

CONTI…..
 Large restaurants like Prezzo, must considered the mentioned
safety measures for buying and preparation of food material.
 Manager must be aware of commonly spread infections and its
preventing measures to implement within working pattern.

CONCLUSION
The presentation has summarized that Kitchen staff of any restaurants
or hotel must use kitchen wears and aprons, head covers to reduce
chances of physical contamination. Similarly, different contaminants
and its sources must be assessed at regular basis. It has also stated
that primary preventive measures can be adopted by involving safety
measures in daily personal hygiene practices. The presentation has
emphasized on fact that management of restaurants and hotels are
highly responsible to maintain high level of cleanliness within food
premises in hotels and restaurants.

REFERENCE
 Wallace, C. A., Sperber, W. H. and Mortimore, S. E., 2018.Food
safety for the 21st century: Managing HACCP and food safety
throughout the global supply chain. John Wiley & Sons.
 Manning, L., 2018. The value of food safety culture to the
hospitality industry. Worldwide Hospitality and Tourism Themes.
(just-accepted). pp.00-00.
 Havinga, T., 2018. Private food safety standards in the EU. In
Regulating and Managing Food Safety in the EU (pp. 11-37).
Springer, Cham.