Food Management Task 1: Safety

This presentation discusses food safety, including food contamination, food poisoning, and methods to control foodborne illnesses. It also covers the characteristic of food poisoning and foodborne infections. The presentation provides information on preventing chemical and physical contamination, as well as the similarities and dissimilarities between food poisoning and foodborne infections. Additionally, it discusses foodborne illnesses and methods to control them, such as botulism and shellfish poisoning. The presentation concludes with information on safe food storage and preservation methods.

FOOD SAFETY
MANAGEMENT
TASK 1

Table of contents
 INTRODUCTION
 TASK 1
 1.1 Food contamination and their types
 1.2 Characteristic of food poisoning and food borne infections
 1.3 Food borne illness and methods to control
 CONCLUSION
 REFERENCES

Introduction
 Food safety is one of the most important things that has to be managed by the
hotels and restaurants for maintaining health environment.
 This report will discuss about the food contamination and methods to prevent
it.
 It also explains food borne infection and food poisoning that ways to control
these factors

Food contamination and their types
 Food contamination occurs due to harmful chemicals and microorganism in
food that causes clients ill.
 It changes the color and shape of food and impact on people health.
 Physical and chemical contamination are the types of food contamination.

Chemical contamination:
 Spread pesticides, chemical and improper cooking equipment causes chemical
contamination that impact on people health.
 Eating impure and unhealthy food products customers get ill that is very
dangerous of them.

Physical contamination:
 Poor hygiene and uncleanness develop the factors of physical contamination in
food that effect human.
 Unhygienic food preparation and dirty hands are the reasons that spoil food
products quickly.

List to prevent chemical and physical
contamination
 Apex hotel prevent food from chemical contamination by keeping hand cleans
and guide staff to washed their hands properly.

CONTI….
 Food handlers must be store food safely within good temperature.
 Food products should be store in air tide containers and jars.

Characteristic of food poisoning and
food borne infections
Differences between both of them-
Food borne infections Food poisoning
 It causes by food contamination and
consumption of food contact with live
bacteria and germs that grow in human
viscus tract.
 Vomiting and fever are its symptoms.
 It shows in 24 hours after eating
unhealthy and unhygienic food.
 It refers to contaminated food that have
pathogenic and microorganism
particles.
 Parasites and bacteria causes food
poisoning.
 It symptoms reflect 2 to 6 hours.

Food borne infections list-
 Hepatitis A
 Cholera
 Hepatitis B

Characteristic of food poisoning and
food borne infection
Bases Food poisoning Food borne infection
Characteristic  Its symptoms occur
quickly in 30 minutes
after eat contaminated
food products.
 Duration is 1 to 5 days
or above.
 Its symptoms shows
when toxics effects
human body.
 It depends on
microorganism and
pathogen.

Similarities and dissimilarities between
food poisoning and food borne infection
Bases Food poisoning Food borne infection
Similarities  Food poisoning causes
due to eat unhealthy
food.
 It impacts on customer
or public health.
 As well as food borne
also occurs while
eating contaminated
food products.
 It also effects intestine
activity and human
health.

CONTI..
Dissimilarities Food poisoning
 Fever are its main
symptoms.
Food borne infection
 It happens due to
some reactions and
eating allergic food
products.

Food borne illness and methods to
control
 Food borne illness cause due to eat contaminated food and pathogenic viruses
and bacteria that impact on customer health.
 It occurs due to improper cooking temperature of food, poor hygiene and
health of food handlers and unsafe sources.

List of food borne infections
 Shellfish poisoning
 Botulism

CONTI…
 Botulism and shellfish poisoning are the types of food bore illnesses that need
to control for maintaining good health.
 Apex restaurant manager need to control this illness and make healthy
environment.
 Botulism is ordinary but serious paralytic illness that caused by nerve toxin
make by huge number of bacteria and clostridium that generally live in soil..

CONTI….
Botulism
 To control Botulism growth food handler and other staff members must
washed their hands before handling foods.
 It stores food products in safe canning and provide them heat that helps to
prevent swollen and gassy foods goods effectively

CONTI…
Shellfish poisoning
 Shellfish poisoning mean food poisoning that occur due to people when they
are eating shellfish that eaten toxin producing algae.
 Before cooking fish handlers must wash each and every parts of it that reduce
harmful bacteria's or germs over shellfish.

CONCLUSION
 It also discusses about the methods of safe food storage and steps in
temperature control system.
 Furthermore, it discusses procedures of food preservation and categorise of
food spoilage agents that affect food products.

REFERENCES
 Zhang, X.N., Yu, S.W. and Qiu, G.Y., 2015. Water quality, agriculture and
food safety in China: Current situation, trends, interdependencies, and
management. Journal of Integrative Agriculture, 14(11), pp.2365-2379.
 Grover, A.K., Chopra, S. and Mosher, G.A., 2016. Food safety modernization
act: A quality management approach to identify and prioritize factors affecting
adoption of preventive controls among small food facilities. Food Control, 66,
pp.241-249.
 Webb, M. and Morancie, A., 2015. Food safety knowledge of foodservice
workers at a university campus by education level, experience, and food safety
training. Food Control, 50, pp.259-264.