Food Safety Management

This presentation provides an overview of food safety management, including the prevention of physical and chemical contamination of food. It also discusses the characteristics of food poisoning and food borne infection, and explores ways to control food borne illnesses. References are provided for further reading.

FOOD SAFETY
MANAGEMNET

Table of Content
• Introduction
 Prevention related to physical and chemical contamination of food
 The characteristics of food poisoning and food borne infection
 Food borne illnesses can be controlled
• Conclusion
• References

Introduction
Food safety management means which helps organisation to made
certain standards through which they identifies and controls foods
hazards in restaurants. The customers are more about healthy and
hygiene food by which food related diseases can be controlled

Prevention related to physical and
chemical contamination of food
Food contamination refers to items
available in food that reduce food
safety or quality and which creates
food diseases in customers. Food is
contaminated due to the presence of
harmful chemicals available, which
cause illnesses in consumers health
and well-being. The types of food
contamination are:
 Physical contamination
 Chemical contamination

Physical contamination:- It refers to contamination due to fingernail,
band-acids and some piece of cooking food. The harmful object have
ability to injures someone health and also cause serious illnesses.
Preventions related to physical contamination are:-
 Wear hair restraints:- The employees those who are working in
kitchen must cover their hair as to maintain food safety. These are
easily mix with food while preparating food, so they always wear hair
restraints
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 Avoid jewellery:- Employees should avoid jewellery and paving big nail. As these
are the physical objects which contaminated food and cause illnesses to customer.
So, employees working in restaurant avoid wearing jewellery and have big nails.
 Cleaning:- The area where food has been prepared should be clean, if area is not
properly get cleaned and sanitized due to which certain bacteria are generated as
which harms the food. So, kitchen should be pest free and timely cleaning the
kitchen is required.
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Chemical contamination:- It refers to food which is contaminated due to particular chemical mix
with food. The chemicals are used to clean kitchen and utensils, they can easily contaminated
with food. These chemicals should be stored in separate place as to avoid contamination of
food. The preventions related to chemical contamination are:-
 Usage of chemicals:- The Chez Bruce restaurant manager should teach their employees way if
using chemicals properly so that it can't mixed with food and cause health issues in employees.
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 Storage of chemicals:- The chemicals should be stored separately so
that it can't easily contaminated with food. The employees should kept
those items away from preparation area.
 Properly wash hands and foods:- The employees should properly
wash their hands and food with warm as well as cold water. These
help them controlling chemical contamination. It's a best way to
control food and through cause related to food contamination also get
reduced.
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The characteristics of food poisoning and food
borne infection
Food poisoning Food borne infection
The food poisoning is cause due to
consumed food which is contaminated and
mixed with certain food chemicals.
These toxins is produced by micro
organisms or can naturally occurs in food
due to which customer health will suffer.
Food borne infection is caused due to
certain infection in n food.
These are toxins which can damage and
invade epithelium cells of body.

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Food poisoning Food borne infection
The symptoms are nausea and vomiting as
these can creates long term effects upon
customers healths.
There symptoms are not easily identifies,
they are disappeared after few days. These
are usually occur in summers as bacteria
are grow at this condition only.

Characteristics of food poisoning and
food infection, its dissimilarities are:-
Basis Food poisoning Food infection
Symptoms The food poisoning is
caused due to
contamination of food.
The symptoms are
vomiting, abnormal pain
etc.
Food infection is caused
food borne illnesses
problem. The symptoms
are Bloody diarrhea, chill
and fever.

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Basis Food poisoning Food infection
Diagnoses It can easily diagnosed
and people are not easily
died to due this. As it can
be controlled.
It can not diagnosed
quickly and after
sometimes it show it's
effects due to which death
ratios is high in this
illness.

Food borne illnesses can be controlled
Food borne illnesses is irritation or infection is
caused by food which are contaminated with
harmful bacteria, viruses, chemicals and
parasites. The symptoms are diarrhea,
abdominal pain, fever, vomiting etc. are faced
by human being when they are suffered from
food borne illnesses.

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This illnesses is last for short time and most of the people are recover on
their own without any treatment. This illnesses is caused due to
gastrointestinal tract in people these tracts are created due to bacteria,
viruses, parasitics and certain chemicals used to clean as well as
sanitised kitchen.

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List of food borne illnesses and preventions taken to control them are:-
 Norovirus:- It is related to stomach flu or leading cause of gastroenteritis.
It is caused by drinking contaminated food or water, this virus is easily
transmitted and hard to control through common safety measures. To
control this illnesses employees properly wash their hands in Chez Bruce
restaurant, raw vegetables should washed appropriate before served to
customers.

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 Clostridium perfringens:- It's a bacteria that causes flu or toxins in
human being, through this food poisoning caused in human being. To
control this illnesses employees of restaurant should cook food properly
which contains meats, if food is keep outside then temperature should
be 140F, reheat temperature at least 165F.

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 Campylobacter:- It's a common food borne illnesses, infection is caused
due to consuming contaminated food. To control this virus poutlary products
should be kept at coolest place of car so that to virus. The food can't be leave
in room temperature more than two hours. Vegetables and fruits should be
washed properly.

Conclusion
From the above presentation, it can concluded that it's important for restaurant to
control food contamination as to maintain proper safety and hygiene. There are
certain illnesses which are associated with food borne illness and steps are taken to
control them.

References
Aung, M. M. and Chang, Y. S., 2014. Temperature management for the quality
assurance of a perishable food supply chain. Food Control. 40. pp.198-207.
De Boeck, E., Jacxsens, L., Bollaerts, M. and Vlerick, P., 2015. Food safety climate
in food processing organizations: development and validation of a self-
assessment tool. Trends in Food Science & Technology. 46(2). pp.242-
251.Food Control. 65. pp.78-91.
Green, R. M. and Kane, K., 2014. The effective enforcement of HACCP based food
safety management systems in the UK. Food control. 37. pp.257-262

Thank you