Food Safety Management: Control Measures, Characteristics, and Prevention

This presentation explores the importance of food safety management and focuses on Prezzo, a medium-sized restaurant in the UK. It discusses the control measures to prevent physical and chemical contamination of food, compares the characteristics of food poisoning and foodborne infections, and presents ways to control foodborne illnesses. The presentation provides valuable insights into ensuring food safety and preventing health risks.

Food safety Management
TASK 1

Table of Content
1.1 Presenting the control which is 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
 The present PPT helps to understand the importance of food safety
management system and chosen restaurant for the study is Prezzo
which is a medium sized firm in UK who offers the best Italian food
with reasonable rates.
 This PPT presents the control measures to prevent the physical and
chemical contamination of food and also compare the characteristics
of food positioning and food borne infectious.

1.1 Presenting the control which is required to prevent
physical and chemical contamination of food
Food contamination:
 It refers to food which is corrupted due to the presence of physical and
biological or chemical substance.

Physical contamination:
 It means that the physical bodies such as hair, plant stalks and some pieces of metals
which made food contaminated.

Chemical contamination:
 It means that the food which is corrupted because of natural and artificial chemical
substance and it is dangerous to eat because of heavy toxic present in the food.

Control Measures:
Physical contamination:
 In order to control physical contamination, ensure the building should
be pest- free and in restaurants, owner should insist their employees to
keep their nails short and clean and they should wear hair restraint at the
time of preparing food.
 Apart from this, jewellery should be not be wear in large amount at the
time of serving or preparing for food.

Chemical contamination:
 To prevent chemical contamination, make sure that every substance
should be clear such that their expiry dates and disposal methods.
 Chemical storage cabinets are another important consideration such that
it ensures all volatile substance should be stored correctly, without any
risk.

1.2 Comparing the characteristics of food poisoning and
food borne infections
Food poisoning Food poisoning
Meaning It is a form of food-borne
illness which is caused
by the ingestion of some
toxins.
It is an allergic reaction where
food is acts as a carrier of
allergen.

Food
poisoning Food poisoning
Characteris
tics This shows the
symptoms of
vomiting,
nausea and
diarrhoea.
This shows the symptoms of
fever, dizziness, vomiting,
stomach cramps etc.

Food poisoning Food poisoning
Dissimilar
ities This is caused by the
toxin that is eaten by a
human and then the
toxin may be produced
by the bacteria which is
grown on a food, as a
result, from chemicals.
This is caused by the pathogens
which are produced in food and
creates harmful effects upon
the body. Basically these
pathogens are destroyed when
food is cooked but when it is
undercooked then it causes
food-borne infection.

Similarities:
Both food poisoning and food borne infections are cause due to having
contaminated food and as a result, it also caused some harmful negative
effect upon a human being.

1.3 Presenting how food- borne illness can be controlled
 Food borne illness is that illness which results from the food spoilage of
some contaminated food, bacteria and some viruses. This is controlled
through some ways such as:
 Wash the hands properly before handling the food, handling the raw
meat, going to toilet etc.

 Always keep the food preparation surfaces and utensils clean and use
anti- bacterial dish wash.
 Make sure that the fridge and freezer are operated in well condition so
that it helps to keep the food prevent from any other issues.

 Always keep the meat separate from the fruits and vegetables and use
separate surfaces for preparing foods and eaten raw in order to avoid the
contaminating fresh foods with pathogens.
 Drink plenty of water and other fluid in order to prevent from
dehydration.

 Do not use the same clothes particularly towel as someone who is
suffering from the food borne infections.
 Keep all pets away from the food and food preparation surfaces.
Always defrost the food such as meat and poultry before cooking.

CONCLUSION
By summing up above it has been concluded that Prezzo is a small
restaurant where a food safety measures are adopted and as present
study concluded that different control measures that leads to control
food poisoning and food borne illness.

References
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(pp. 395-405).
Marquez, L., and et.al., 2019. Foodborne illness outbreak due to Staphylococcus aureus among hospital staff
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Rossi, F. and et.al., 2019. Stimulation or inhibition: Leaf microbial decomposition in streams subjected to
complex chemical contamination. Science of the total environment.648. pp.1371-1383.
Shah, M. M., and et.al., 2019. Case Report: Bacillus pumilus–Caused Bacteremia in a Patient with Food
Poisoning. The American journal of tropical medicine and hygiene, p.tpmd180593.
Smulders, F. J., Rietjens, I. M. and Rose, M. D., 2019. Chemical hazards in foods of animal origin and the
associated risks for public health: elementary considerations. In Chemical hazards in foods of animal origin
(pp. 99-117). Wageningen Academic Publishers.

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