Food Safety Management

This presentation on Food Safety Management covers topics such as food contamination, control measures, food-borne illnesses, and how to prevent them. It emphasizes the importance of food safety in the food and beverage industry. The presentation also includes a case study on Restaurant Gordon Ramsay. Course code: N/A, Course name: N/A, College/University: N/A

Food Safety
Management

Cover Content
Introduction
Food Contamination
Meaning of physical and chemical contamination
List to controls contamination
Remark related to control
Difference
List of food borne infections
Characteristics of food poisoning and food borne infections
Comparison of similar characteristics
How Food-borne Illnesses Can Be Controlled
Norovirus
Conclusion
References

Introduction
Food and beverage industry is one of the most fastest growing sector and
expectations of customer get increased now a day.
In this sector food safety is one of the major issue because unsafe food leads
to unhealthy life and death.
According to survey 2.5 millions peoples including children face death due
to unhealthy food and beverages.

Continue…
Organization taken for this assignment is Restaurant Gordon Ramsay which is
establish in year 1998 by Gordon. It is one of the famous restaurant of London,
United Kingdom who serve French dishes by using ingredients very carefully.
Their food menu is bifurcated into several parts like A la carte menu,
vegetarian menu, dessert menu and many other. Along with this they also
design their menu according to occasion such as Valentine day menu and wine
list.

Food Contamination
It refers to harmful chemicals and microorganisms which is present in food
due to which consumers face illness and unhealthy condition.
In other word it is related to situation when food corrupted by another
harmful substances such as physical contamination, biological contamination
and chemical contamination.

Meaning of physical and chemical contamination
Physical Contamination is a situation when food is contaminated by foreign
object and it can be occur at any process of production which contain Brand
Aids, steel wool or small plastics.
 Chemical Contamination is a situation when food is contaminated by
some artificial or natural chemical.

List to controls contamination
Physical Contamination-
Avoid wearing jewelry and nail polish while preparing food.
Not carry any harmful material like broken glass, plastics etc.
Chemical Contamination-
Provide training and interaction to employees related to use of chemical.
Always wash food with cold water.

Continue…
Their are three type of food contamination
which are biological such as bacteria, fungal
etc. and second is chemical which is occur
due to excess use of chemical and last one is
physical which is occur in food such as
plastic, pen etc.

Remark related to control
To control physical contamination of food restaurant must make rules and
regulation such as no employees can wear any type of jewelry and they have
to wear globs and hair cap.
Whereas to control chemical contamination they provide training related to
use of chemical.

Difference
Food poisoning Food borne infections.
It is cause due to bacteria, virus or
parasites which is present in food. It is cause by food which is
contaminated with harmful
bacteria or other pathogen.
Symptoms will develop within 60
minutes. Symptoms will develop in several
weeks.

List of food borne infections
Hepatitis
Listeriosis
Cyclosporiasis

Continue…
There are various symptoms , some of them
are :
Diarrhoea
Vomiting
Fever
Nausea
Abdominal cramps

Characteristics of food poisoning and food borne
infections
Food poisoning is caused due to bacteria, virus or parasites which is present
in food and its Symptoms are like a person will suffer from vomit, diarrhea,
nausea and abdominal pain.
Food-borne infection is cause due to harmful bacteria or other pathogen
which is present in food and its symptoms is almost same as food poisoning
but it occur after 2 to 3 days.

Continue…
Their are various ways by which food
poisoning and food infection cause like food
contamination, chemical etc.

Comparison of similar characteristics
Both food poisoning and food borne infection are cause due to harmful
bacteria and virus present in food.
Symptoms of both disease are same such as in both a person suffer from
vomit, abdominal pain and many others.

How Food-borne Illnesses Can Be Controlled
Meaning of food-borne illness: It refers to any type of illness which is
cause due to spoiled food such as contaminated food, pathogenic bacteria,
viruses which affect food.
Their are some toxin food which cause respective illness such as poisonous
mushrooms and beans which is not boiled.

Continue…
List of food-borne illnesses:
Norovirus
Salmonella

Norovirus
It is transmit from one person to another by drinking or eating contaminated
food and water.
Its symptoms are vomiting, diarrhoea, headache, low garde fever etc. a
person can prevent itself from norovirus by washing hand properly, wash
vegetables before cooking, use personal water bottle and so on.

Salmonella
It is basically related to egg, meat and poultry but these bacteria can be
transmit to other vegetables and fruits.
Its major symptoms are diarrhoea, fever near 100F to 120 F, blood
diarrhoea, vomiting and other.
An individual can control or prevent from it by cooking meat and egg until it
will reach to internal temperature of 160 F, avoid eating undercooked food
which contain egg and milk, always wash hand before start cooking and
many other.

Conclusion
From above covered topics it can be conclude and evaluate that in every
industry safety is necessary but when it come to food industry they must have
to maintain safety and cleanses. If food industry not take care of safety and
cleanses it will leads to illness and sickness of customers and employees and
sometime it leads to death of a person. Food which make a person ill is get
contaminated with physical and chemical substances.

References
Kafetzopoulos, D.P., Psomas, E.L. and Kafetzopoulos, P.D., 2013. Measuring
the effectiveness of the HACCP food safety management system. Food
Control. 33(2). pp.505-513.
Escanciano, C. and Santos-Vijande, M.L., 2014. Reasons and constraints to
implementing an ISO 22000 food safety management system: Evidence
from Spain. Food Control. 40. pp.50-57.

Thank You