Food Safety Management

This presentation discusses the importance of food safety management in preventing diseases caused by contaminated food. It covers control methods to prevent physical and chemical contamination, differences between food poisoning and food borne infections, and ways to control food borne illness. The presentation also explores the subject of food safety in the hospitality industry and provides references for further reading.

Food Safety Management

TABLE OF CONTENT
1. INTRODUCTION
2. CONTROL REQUIRED TO PREVENT PHYSICAL AND CHEMICAL CONTAMINATION OF FOOD
3. DIFFERENCES BETWEEN FOOD POISONING AND FOOD BORNE INFECTIONS
4. COMPARING THE CHARACTERISTICS OF FOOD POISONING AND FOOD BORNE INFECTIONS
5. SIMILARITIES AND DISSIMILARITIES
6. CONTROLLING FOOD BORNE ILLNESS
7. LIST OF DISEASES & PREVENTION
8. CONCLUSION
9. REFERENCES

INTRODUCTION
 Food Safety is a global concern that covers a variety of different areas of everyday life.
It refers to handling, preparing and storing food in a manner in order to best reduce the
risk of individuals becoming sick from food borne illnesses. Food safety management
plays a very important role in preventing diseases causing from contaminated food. The
PPT will compare difference and similarities between food poisoning and food-borne
infections and discuss how food-borne illness can be controlled context with Sat Bains
restaurant of United Kingdom .

CONTROLS REQUIRED TO PREVENT PHYSICAL
AND CHEMICAL CONTAMINATION OF FOOD
Food Contamination refers to the presence of harmful chemicals and microorganism in
food which can cause illness in consumer. The food which is corrupted by another
substances like biological, chemical or physical.

Physical Contamination
It happens when foreign object contaminates food and it can be happen at any stage
manufacturing of food.

Chemical contamination
This is the type of contamination where food has been contaminated through artificial or
natural substance made up of chemicals. As compare to physical contamination, chemical
contamination is much more dangerous to health of people as chemical expose to any
number of toxic substances.

Listing of Control methods which Sat Bains
restaurant could follow-
Physical Contamination & Chemical Contamination
•Washing hand on regular basis.
•Should prepare food carefully.
•Check the food before start cooking.
•Use metal detector

Physical Contamination & Chemical
Contamination
 In order to control physical contamination, it is very important that Sat Bians
restaurants should provide training staffing members so that this type of contamination
can be avoided at workplace. For example, wearing gloves, kitchen cap i.e. toque,
proper utensils and container etc.
 In order to control chemical; contamination in food, it is very important that staff
members should be given training on hazardous chemical, should wash hand regularly,
should wash fruits and vegetables in right manner. Moreover, the drainage at workplace
should be sealed

Comparing the characteristics of food poisoning
and food borne infections

Food Poisoning
It is the type of illness which is caused by toxins in food or bacteria in food. These toxins
or bacteria are produced by micro-organisms and it can arise naturally in food.

List of Food Borne Disease
• Q Fever
• Cholera
• Typhoid
• Escherichia Coli Infections

Characteristics of Food Poisoning
• It is mainly caused by unhygienic areas or where surroundings are not clean.
• It is caused by improper handling in preparing of cooking of food.

Food Borne Infections
It is the type of food poisoning which is caused by contaminated food, viruses, bacteria,
food spoilage and any other toxins substances.

Characteristics of Food borne infection
• It is mainly caused by unhygienic areas or where surroundings are not clean.
• It is caused by improper handling in preparing of cooking of food.

Similarities and Dissimilarities
Food Poisoning Food Borne infections
It is not communicable from one person to another. It is communicable from one person to another.
Basically, it arises just because of contaminated
food ingredients.
It is caused by bacteria, viruses and other toxins.
It leads to Vomiting, stomach-ache, Stomach
cramps, Nausea are some symptoms of food
poisoning.
It also has same symptoms Soaring, Nausea,
stomach ache, continuous fever are some
symptoms of food borne infections.

Ways to control food borne illness

Food Borne Illness
 It is same as food poisoning. It is caused by the viruses, food spoilage, pathogenic
bacteria, contaminated food and other toxins substances that contaminate the entire
food. This disease is very dangerous to the life of people. There are various symptoms
of food poisoning which are vomiting, stomachache, stomach cramps, fever, Diarrhea
etc.

List of food borne illness
1. Listerosis
2. Shigellosis
3. Salmonella
4. Hepatitis A

Control and Prevention
1. The disease which is caused due to the consumption of UN-filtered water, seafood, raw
meat and diary products is called Listerosis.
2. It is the type of disease which is communicable to one person to another called
Shigellosis.

Continue..
• This is the type of disease which is caused by the consumption of uncooked food by
people is called Salmonella. It can be prevented by cooking meat items, poultry raw
materials completely.
• This is the type of disease which is caused by eating seafood especially shellfish when
eaten raw called Hepatitis A. Dishes that involves shellfish needs to ensure by The
chefs Sat Bians restaurants while preparing. It has to be properly cooked for preventing
this food borne illness.
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CONCLUSION
 From the presentation it has been concluded that food safety management is considered
as a critical issue faced by hospitality industry and inappropriate food & safety
management can cause numerous diseases such as food poisoning and food-borne
illness.

REFERENCES
 Zwietering, M. H. and et. al., 2016. Relevance of microbial finished product testing in
food safety management. Food Control. 60. pp.31-43.
 Koutsoumanis, K. P. and Gougouli, M., 2015. Use of time temperature integrators in
food safety management. Trends in Food Science & Technology. 43(2). pp.236-244.
 Jacxsens, L. and et. al., 2017, April. Food safety management and risk assessment in
the fresh produce supply chain. In IOP Conference Series: Materials Science and
Engineering. (Vol. 193. No. 1. p. 012020). IOP Publishing.

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