Food Safety Management: Contamination, Poisoning, and Illness Report

This report provides an overview of food safety management, focusing on food contamination, food poisoning, and foodborne illnesses. It differentiates between physical and chemical contamination, detailing control measures like proper cleaning, safe food storage, and hygiene practices. The report examines food poisoning and foodborne infections, comparing their causes, symptoms, and characteristics. It also identifies common foodborne illnesses such as Norovirus, Salmonella, Camplyobacter, Hepatitis A, and Listeria, alongside their control methods, including safe food handling, vaccination, and cleaning protocols. The report references key sources to support the information provided, offering a comprehensive understanding of food safety challenges and solutions within the hospitality industry, aligning with the requirements of HND Hospitality Unit 31.

FOOD SAFETY
MANAGEMENT

FOOD CONTAMINATION
 The presence of microorganisms and harmful chemicals
in the food refers to food contamination. Food
contamination can cause illnesses and diseases to the
people.
 Physical Contamination: This type of contamination is
caused when physical objects contaminate the food.
Such contaminants include metal, glass hair etc.
 Chemical Contamination: This type of contamination is
caused when food is chemically contaminated.
Contaminants such as soil, water and food are the ones
that cause chemical contamination in food.

Controls required for their prevention
Chemical Contamination
 Ensuring Proper cleaning
 Keeping food in safe places
 Cooling and Refrigerating
Physical Contamination
 Ensuring Proper health in workplace
 Ensuring germ free hands while working
 Proper management of water and food products

Remarks on Physical and Chemical
Contamination
Physical Contamination: Physical contamination is seen to be very bad and
it is important that this contamination is avoided. In order to avoid physical
contamination it is important to ensure proper cleaning, health, and right
temperatures

CONTINUE...
Chemical Contamination: Chemical contamination can often make people
sick and cause a variety of diseases. It is important to avoid such
contamination. This can be done by ensuring the usage of clean water, right
food products and organic food.

FOOD POISONING
Food poisoning refers to the illness caused by toxins of food, bacteria, parasites
and viruses.

FOOD BORNE INFECTIONS
Food-borne infections are the irritation of the gastrointestinal (GI) tract which is
caused by the consumption of such food and beverages which contain harmful
viruses, parasites and bacteria.

TYPES OF FOOD BORNE
INFECTIONS
Common food-borne infections include Norovirus, Salmonella, Camplyobacter,
Hepatitis A and Listeria.

Characteristics of Food Poisoning and
Food Borne Infections
Food poisoning
Pain : Rectum or Abdomen
Causes: Contaminated food, food that is not fresh, eating too much
Symptoms: occur quickly, as early as 30 minutes after the food has been eaten
Food-borne infections
Pain: Stomach and Kidneys
Causes: Harmful food and intoxicants
Symptoms: generally occur after 24 hours.

COMPARISON
Similarities: Both of these things cause from eating bad foods.
Dissimilarities: Food poisoning causes pain in rectum or abdomen while food-borne
diseases causes pain in kidneys and stomach.

FOOD BORNE ILLNESS
Food-borne illness refers to the illness resulting from food spoilage of
pathogenic bacteria, parasites or viruses or contaminated food. The symptom of
such diseases vary as per the cause of them. They include aches, vomiting and
fever and can also include diarrhoea. The name of food borne illnesses include
Norovirus, Salmonella, Camplyobacter, Hepatitis A, Listeria. These diseases are
majorly caused by a variety of problems but one of the most important factor is
consuming bad food.

TYPES OF FOOD BORNE
ILLNESSES
Norovirus
Salmonella
Camplyobacter
Hepatitis A
Listeria

HOW TO CONTROL THESE
DISEASES
Norovirus: The practice of safe food handling and good hand washing can
control the illness.
Salmonella: By avoiding eating high-risk foods, keeping food refrigerated
before cooking

CONTINUE...
Camplyobacter: Drinking plenty of fluids and taking antibiotics
Hepatitis A: Hepatitis A vaccine, right medications

CONTINUE...
Listeria: Maintaining and cleaning the processing environment, cleaning food
contact surfaces.

REFERENCES
M.M. and Chang, Y.S., 2014. Traceability in a food supply chain: Safety
and quality perspectives. Food control. 39.pp.172-184.
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.
Dabbene, F., Gay, P. and Tortia, C., 2014. Traceability issues in food
supply chain management: A review. Biosystems engineering.
120.pp.65-80

REFERENCES