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

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.