Food Safety Management: Controls to Prevent Contamination, Characteristics of Food Poisoning and Food Borne Infections, and How to Control Food-Borne Illnesses

This presentation discusses the controls required to prevent physical and chemical contamination of food, compares the characteristics of food poisoning and food borne infections, and explores how to control food-borne illnesses. It emphasizes the importance of food safety management in the hospitality sector.

FOOD SAFETY
MANAGEMENT
TASK 1

TABLE OF CONTENT
■ INTRODUCTION
■ 1.1 Discuss the controls required to prevent physical and chemical contamination of
food.
■ 1.2 Compare the characteristics of food poisoning and food borne infections.
■ 1.3 Discuss how food-borne illnesses can be controlled.
■ CONCLUSION
■ REFERENCES

INTRODUCTION
■ Food safety and food hygiene management help to store, handle, and sell safe food to
consumers. Food safety management control and identify hazards in order to make food
safe. This report will be based on Zizzi restaurant. It produces Italian dishes.

1.1 Discuss the controls required to prevent
physical and chemical contamination of food.
■ Physical Contamination: Physical contamination happens when actual object
contaminate the food. Physically contaminated food can be biologically contaminated.
Physical contamination contains dangerous bacteria. There are many sources of physical
contamination such as glass, metal, hair, fingernails, jewelry etc.

CONTINUE….
■ Controls required to prevent Physical Contamination: By detecting physical
contamination, food can be prevent.
■ With the help of metal detector, foreign bodies can be identified in food. It helps to find
and remove high impurity during food processing.
■ Magnetic separators find unwanted materials during the food processing.

CONTINUE….
■ Chemical Contamination: When food come into contact with chemicals, chemical
contamination occur. There are many sources of chemical contamination of food for
example unwashed vegetables, fruits, pest control containers, kitchen cleaning agents,
chemical used in equipment maintenance.

CONTINUE….
■ Controls required to prevent Chemical contamination: Contamination can be control by
■ Always store cleaning chemical away from food. This can help to reduce contamination of food.
■ Zizzi should not use spray pesticides like fly spray at their restaurant. Droplet of spray can be
fall on food.
These methods of preventing physical and chemical contamination can help Zizzi to secure health
and safety of their customers and employees as well.

1.2 Compare the characteristics of food
poisoning and food borne infections.
■ FOOD POISONING
■ Food poising is causes by toxin, that is result of contaminated food. Food can be
contaminated by bacteria such as Escherichia coli, Salmonella etc.

CONTINUE….
■ Food poising includes Botulism, Scombroid, Bacillus cereus, poisoning, Clostridium
perfringens poisoning etc.

CONTINUE….
■ FOOD BORNE INFECTION
■ It is an infection that infect the gastrointestinal track that causer by harmful bacteria,
virus, parasites and chemicals.

CONTINUE….
■ Food borne infection are Cholera, Campylobscter infection, Hepatitise A, B, Q fever,
Salmonellosis etc.

CONTINUE….
DISSIMILARITIES
Food poisoning is caused by eating toxic food.
Symptoms of this vomiting, diarrhoea , feeling sick,
stomach cramps, chills
Food illness is caused by pathogenic bacteria,
parasite, virus etc.
Food become poisoning by not correctly storing, not
sufficiently reheating. It can be treated by antibiotics.
It can be treated by medication such as bismuth
subsalicylate, loperamide etc.

1.3 Discuss how food-borne illnesses can
be controlled.
■ Food borne illness is result of spoilage of food via bacteria, virus, and pathogenic
bacteria. The cause of food illness is chemical, biological and physical hazards.

CONTINUE….
■ Some controlling measures are
■ Salmonellosis
■ Giardiasis

CONTINUE….
■ There are some major food illness causes such as multi cellular fungi, parasites,
Salmonellosis, Giardiasis, Cryposporidiosis, Listeriosis, Escherichia coli etc. To cure the
health of people Zizzi is required to control food borne illness.
■ Salmonellosis: It is spread by handling animals such as pet turtle and contaminated
food like under cooked eggs and meat.

CONTINUE….
■ It can be prevented by keep the food properly in refrigerator before cooking. Separate
the cooked food from ready to eat foods.
■ Try to avoid high risk food like under cooked poultry and ground beef etc.

CONTINUE….
■ Giardiasis: it infected the small intestine and spread by contact with infected people. It
can be prevented by.
■ Wash hand after using bathroom and contact with pets, farm animals, and animal feces
eating food.
■ Avoid swallowing recreational water such as hot tubs, swimming pools, lakes, ponds,
rivers, fountains and splash pads.

CONCLUSION
■ From the above presentation it has been concluded that food safety management is very
important in hospitality sector to conduct the operation effectively. This presentation
described about chemical and physical food contamination with control and prevents.

REFERENCES
■ Ababio, P.F. and Lovatt, P., 2015. A review on food safety and food hygiene studies in
Ghana. Food Control. 47. pp.92-97.
■ De Boeck, E., Uyttendaele, M. and Vlerick, P., 2016. Interplay between food safety
climate, food safety management system and microbiological hygiene in farm butcheries
and affiliated butcher shops. Food Control. 65. pp.78-91.
■ Dzwolak, W., 2016. Practical aspects of traceability in small food businesses with
implemented food safety management systems. Journal of food safety. 36(2). pp.203-213.