Food Safety Management - Controls to Prevent Contamination

This presentation on food safety management discusses the controls required to prevent physical and chemical contamination of food. It also compares the characteristics of food poisoning and food-borne infections and presents ways to control food-borne illness. The presentation focuses on the Ledbury, a medium-sized restaurant in the UK, and provides practical measures to ensure food safety.

Food safety Management
TASK 1

TABLE OF CONTENT
1.1 Presenting the controls required to prevent physical and chemical
contamination of food
1.2 Comparing the characteristics of food poisoning and food borne
infections
1.3 Presenting how food-borne illness can be controlled

INTRODUCTION
Food safety management system is quite essential for every person because
customers have right to expect safe and best quality of food within a
hospitality industry.
 The chosen firm for this report is the Ledbury which is medium size
restaurant in UK and offers different variety of food items to their
customers.
 The present report describe the control measures for preventing the
physical and chemical contamination of food and comparing the
characteristics of food-borne and food poisoning.

1.1 Presenting the controls required to prevent
physical and chemical contamination of food
Food contamination
 It refers to the food which has been corrupted by the another substance.
 Further it also states that the presence of some harmful chemical substance
that makes food ill which is not even eaten by the person.

CONTINUED....
Physical contamination
 It means that when a foreign object which cause the food harm and this
happens during production process which includes Band-aids, steel wool etc.
 Apart from this, physical contaminants are hair, plant stalks etc.

CONTINUED....
Chemical Contamination:
 It refers to that food which is contaminated because of some natural and
artificial chemical substance. Even this food is more dangerous to eat for
human being.

CONTINUED....
Control required for physical contamination:
 The employees who are preparing food for the guest must wear hair
cap that prevent the food from being contaminated.
 Always wear less jewelry at the time of preparing and handling food
at working area.
 Use apron and different clothes in order to prevent the food from dirt
and other minute objects.

CONTINUED....
Measures for chemical contamination:
 The food should be prevented from those packaging material which makes
the food contaminated because of contact with a chemical.
 Do not uses the food which is mixed with the veterinary drugs because its
leads to cause food contaminated due to leaving some animal residue.

1.2 Comparing the characteristics of food poisoning and
food borne infections
Food poisoning:
It means that eating the food or drink water which contain some poisonous
substance like bacteria, viruses.

CONTINUED....
Food- borne illness:
 It is the infection that cause irritation due to containing some harmful
bacteria and parasites.

CONTINUED....
Difference between the food poisoning and food borne infections:
 Differences:
 Both the terms are quite different from each other such that food poisoning
is the type of food-borne illness which is caused by the toxins that form a
poison which is cause by the micro-organism.
 While on the other side, food-borne infection is caused by eating some
contaminated food. Food-borne illness symptoms are fever, nausea and
vomiting while food poisoning leads to cause diarrhea as well.

Similarities:
 Both are cause because of eating contaminated food and this cause
negative effect upon a body and as a result. There symptoms are also
almost same but a person is recover quickly it does not lead up to
diarrhea.
CONTINUED...

References
Pandiselvam, R. and et.al., 2019. Ozone based food preservation: a promising green technology for
enhanced food safety. Ozone: Science & Engineering.41(1). pp.17-34.
Abdelhakim, A. S. and et.al., 2019. Cabin crew food safety training: A qualitative study. Food
Control. 96. pp.151-157.
Odeyemi, O. A. and et.al., 2019. Food safety knowledge, attitudes and practices among consumers in
developing countries: An international survey. Food Research International.116. pp.1386-1390.
Meltzer, R. and et.al., 2019. What are the Financial Implications of Public Quality Disclosure?
Evidence from New York City’s Restaurant Food Safety Grading Policy. Public Finance
Review.47(1). pp.170-201.

THANK YOU