Food Safety Management

This presentation provides an overview of food safety management, including the controls required to prevent physical and chemical contamination in food, the characteristics of food poisoning and food borne infections, and how to control food-borne illnesses. It emphasizes the importance of maintaining safety and hygiene in the food industry to gain consumer trust.

Food Safety Management

Cover Content
Introduction
 Controls Required To Prevent Physical And Chemical Contamination
 Characteristics Of Food Poisoning And Food Borne Infections
 Characteristics of food poisoning and food borne infections
 Conclusion
References

Introduction
• Food industry is one of the most fastest and growing industry and consumers
expectations are higher day by day. Their safety and well being should be
important concern for food industry.
• Without managing safety and hygiene in food industry, it is not possible to gain
trust of consumers.

Controls Required To Prevent Physical And
Chemical Contamination
• Food contamination: It refers to existence of hazardous chemicals and micro
organisms in food, which brings consumer illness.
• Physical contamination: physical food contamination means when food gets
contaminates with foreign objects.
• Chemical contamination: It refers to food when contaminated by natural and
artificial substances.

List of the controls
Physical contamination Chemical contamination
Neat and clean clothes and nails, get away
from broken cookery, keep away from mice
and cooker aches and other insects, wearing
less jewellery, by wash vegetables and fruits
are important controls for physical
contamination.
To control chemical contaminate kitchen and
its accessories should be clean enough and
food not to be stored at chemical location,
food containers use that are reusable, pest
control products and chemicals used in
equipment maintenance.

Physical contamination
• The sources of physical contamination are hairs, glass or pests so to get rid of
them some control measures that are as follows:
• It consist with foreign object that contaminates food that can be arise at any
stage of the production process. So proper cleaning and hygiene should be
maintained to protect food.

Continue…
 To avoid physical contamination
jewellery should be minimum when
preparing food and handling it.
 Wear neat and clean clothes and put net
on head while work for preparation of
food.

Chemical contamination
• Unwashed food and vegetables: Pesticides and fungicides are often use to grow
fruits and vegetables rapidly so to reduce chemical contamination it is required to
wash fruits and vegetables before consumption.
• Food containers made of unsafe plastic: Sometimes food containers that are
made for one time usable purpose, if used again and again then it get chemical
contaminated. So always food should be store in containers that are design for
reuse.

1.2 Characteristics Of Food Poisoning And Food
Borne Infections
• Food poisoning: It is the result of contaminated with spoiled or toxic food and
symptoms includes nausea.
• Food borne infection: It is cause of eat or drink something contaminated and
create stomach ache and bowels.

Difference between food poisoning and food borne
infections
Food poisoning Food borne infections
• It is a specific subset of borne infections, in
condition of an individual suffer from food
poison it suffer from effect of specific toxic.
• Food poising symptoms occurs after an hour of
contaminate food.
• For its prevention wash hands carefully
obligatorily after touching meat. Clean utensils
while contact with raw meat, egg or fish.
• It occurs after consumption of contaminated
food by harmful bacteria or pathogens.
• Its symptoms get overlap and takes long time to
appear approximately takes 24 to 48 hours.
• In its preventions storing leftovers at
temperature below 40 degree F, washing hand,
cutting boards etc.

List of food borne infections
• There are list of components that spread food borne infections:
• Cholera, Diarrhea, Hepatitis A etc..
• These infection caused by bacteria and symptoms are fever, abdominal crams
and vomiting.
 Prevention from this, individual should wash hand while deals different foods.

Characteristics of food poisoning and food borne
infections
• Bacteria and viruses, parasites, mold, toxins and contaminants are most common
cause of food poisoning which upset stomach, cramps and nausea with vomiting
etc. on other hand Food borne infections caused by contaminated food and
beverages, microbes, pathogens.
• Its symptoms are diarrhea, vomiting and nausea, fever etc..

Comparison
Food borne infections Food poisoning
In it infection can cause vomiting, diarrhoea
and it can be solved by normal medicines. It
is only an infection.
In it illness caused by bacteria and people
feel sick, vomiting and cramps are symptoms
of it that sometimes cause of death.

Continue…

How Food-borne Illnesses Can Be Controlled
• That illness occurred by spoilage food, bacterial and viruses, parasites that
contaminate food and toxins appear in food.
• In food borne illness caused of Botulism, cholera and Hepatitis A.
 Now days, food safety and hygiene is an important demand for the people and it
can be maintained by personal hygiene and by adaptation of normal safety
measures.

Illness Should Be Controlled (Cholera)
• Sanitation is very important to secure food from contamination for that nails
should be always clean and short or avoid wear fake nails as they fall in food.
• To eliminate chemical contamination kitchen cleaning or storing should be
essential. Don't store food in same location as cleaning chemical and avail
cleaning products specially design for kitchen purpose.

Illness Should Be Controlled (Botulism)
• Dust is also an component that create diseases in food and it is very hard to
avoid but by washing fruits and vegetables control should be occurred and Avoid
canned food.

Illness Should Be Controlled (Hepatitis A)
• To get free from contamination while cook food always wear hair net and clothes
that are neat and clean.
• Glass or material contamination occurs when kitchen accessories should not be
maintained for that broken crockery should be thrown away.

Continue…

Conclusion
Food preservation and condemnation is an important factor to save food for long time
and in cost effective manner. Food spoilage is an significant effect that bacteria, fungi
and others impacts on quality of food and spoils its taste. Food safety is an crucial
factor in maintaining quality of food for hospitality industry to make loyal
consumers.

References
Akhtar, S., Sarker, M.R. and Hossain, A., 2014. Microbiological food safety: a
dilemma of developing societies. Critical reviews in microbiology. 40(4).
pp.348-359.
Beske, P., Land, A. and Seuring, S., 2014. Sustainable supply chain management
practices and dynamic capabilities in the food industry: A critical analysis of the
literature. International journal of production economics. 152. pp.131-143.
Bosona, T. and Gebresenbet, G., 2013. Food traceability as an integral part of
logistics management in food and agricultural supply chain. Food control. 33(1).
pp.32-48.

Thank you.