Food Management Task 1: Safety

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.