Food Safety Management Report: Preventing Illness and Contamination

This report delves into the critical aspects of food safety management within the hospitality industry, focusing on the prevention of physical and chemical contamination. It differentiates between food poisoning and food-borne infections, outlining their causes, symptoms, and risks. The report further explores various food-borne illnesses, such as Norovirus and Toxoplasmosis, and provides detailed prevention methods, including proper hygiene practices and food handling techniques. The conclusion emphasizes the importance of meticulous food handling and personal hygiene to mitigate life-threatening illnesses, alongside specific methods for preserving food quality and freshness. The report is based on the context of HND Hospitality Management, Unit 31, and includes references to relevant academic sources.

Food safety management

Table of Content
 Introduction
 Prevent physical and chemical contamination of food
 Difference between food poisoning and food borne
infections
 Control food-borne illness
 Conclusion
 References

Introduction
Food industry is growing at a rapid pace and is the biggest
industry currently. Food is a basic necessity for everyone.
Our body is what we consume. Every disease in our body
is due to what we eat everyday.

Prevent physical and chemical
contamination of food
Food contamination refers to substances which minimise the
safety or quality. Such foods should not be eaten as it may
cause illness and severe diseases.

Continue...
It may be due to various
natural sources,
environmental pollution
or even formed at the
time of food processing.

Continue...
Two of its types have been discussed below:
 Physical contamination
 Chemical contamination

Continue...
Chemical contamination: It occurs when food has been
contaminated as a result of contact with a natural or
artificial chemical substance. This contamination possess
has higher risk as compared to physical as it may cause
number of toxic elements which might be life-
threatening.

Continue...
Physical contamination: Food is said to be physically
contaminated due to the presence of an alien substance.
The result of consuming such food may cause harm to a
person. Further, there are high chances that foreign object
could also be carrying additional risk in the form of
biological contamination.

Difference between food poisoning and
food borne infections
Food poisoning is an outcome of food that has been
contaminated from poisonous substance such as bacteria,
toxins, pesticides etc.

Continue...
Food-borne infections refers to inflammation of the stomach
and bowels which further cause diarrhoea, vomiting,
abdominal pain etc.

Continue...
Difference between food poisoning and food-borne
infections
Food Poisoning Food-borne Infections
It is caused from toxins
contaminated food.
It is caused by infectious
pathogens.
It affects biological reactions
of our body resulting in nausea
and vomit.
It damages the epithelium cells
after increasing numbers in
intestine.

Continue...
Characteristics of food poisoning and food borne
infections on the basis of dissimilarities
Basis Food Poisoning Food-borne Infections
Symptoms The symptoms can be
seen within a short
span of time i.e. 20
minutes from the time
a person has consumed
food.
It takes longer time in symptoms which
is usually after 24 hours.
Risk of death It is less risky in terms
of server illness.
Hence, the chances of
death is low.
These may have long lasting effect on
the health of a person. Therefore,
chances of death are high.

Control food-borne illness
Food-borne illnesses are caused from the consumption of
food or beverages containing harmful bacteria, viruses,
chemicals or parasites. It results in gastrointestinal
irritations.

Continue...
A list of food-borne illnesses are as follows:
 Norovirus
 Giardiasis
 Toxoplasmosis
 Yersiniosis

Continue...
Ways in which food-borne illnesses can be prevented:
Novovirus: It can be cured by washing hands along with
proper handling and preparation of food safety.
Giardiasis: Washing hands under running water for 20
seconds before and after eating, using toilet. Avoid
consuming contaminated water.

Continue...
Practice of safe sex by using precaution. Use gloves and
disposition of pet feces in a plastic bag.
Toxoplasmosis: Avoid having unfiltered water, wear gloves
at the time of contact with sand or soil. Change cat's little
box on daily basis and not to touch cat's feces with open
hands.

Continue...
Yersiniosis: Cleaning fingernails with soap and water
before touching infants, bottles etc. washing hands after
using wash room and keeping raw meat cleaned way.
Cleaning of raw fruits and vegetables before their
consumption.

Conclusion
From the above report, it has been concluded that food
should be handled and prepared with utmost care and
safety together with personal hygiene. This will prevent
food-borne illnesses which can be life-threatening.
Further, there are specific methods that should be
followed for preserving foods and keeping it fresh and
healthy for a long time.

References
Motarjemi, Y. and Lelieveld, H. eds., 2013. Food safety
management: a practical guide for the food industry.
Academic Press.
Powell, D. A. And et. al., 2013. Audits and inspections are
never enough: A critique to enhance food safety. Food
Control. 30(2). pp.686-691.

THANK YOU