Food Safety Management

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.