Food Safety Management

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.

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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.