Food Safety Management

FOOD SAFETY
MANAGEMENT
TASK 1

TABLE OF CONTENT
• INTRODUCTION
• 1.1 Controls required to prevent chemical and physical contamination of food
• 1.2 characteristic of food poisoning and food borne infections
• 1.3 Controlling of food borne illness
• CONCLUSION
• REFERENCES

INTRODUCTION
• Food and safety management is a management which assures that organization is
implying appropriate food and safety management systems to its activities, processes and
complying to food and safety policies in the restaurants or hotels to make their food
products safe for people

1.1 CONTROLS REQUIRED TO PREVENT CHEMICAL AND PHYSICAL
CONTAMINATION OF FOOD
• Food contamination may be defined as a presence of harmful chemicals and substances in
any food item which cause illness when ever consumed by a person.
• A food can be contaminated by two ways by physically and chemically.

CONTI.....
• Physical contamination is caused by any foreign object found in a food, physical
contaminants can be seen easily and is not a part of food.
• Chemical contamination of food is caused mainly due to use of ago-chemicals such as
pesticides and other drugs.
• Food can also get contaminated by acid rain, soil pollution, air and water pollution etc.

CONTI.....
A list of controls which can be used by Ledbury to prevent physical and chemical
contamination of food are as follows:
• Staff must be careful in preparing food
• Staff should remove hazards and unwanted objects in the restaurants.
• Keep the restaurant neat and clean.
• Food handlers should be trained to store food safely.
• Staff should wash cooking equipment's and utensils carefully.