This report provides a comprehensive overview of food safety management, focusing on the critical aspects within the hospitality industry. It begins with an introduction to food safety management systems and emphasizes the importance of ensuring safe and wholesome food for customers. The report delves into the controls required to prevent both physical and chemical contamination of food, providing detailed explanations and examples of each. It further explores the characteristics of food poisoning and foodborne infections, differentiating between the two and listing various foodborne infections. Control measures for foodborne illnesses are discussed, with specific examples of illnesses such as botulism and E. coli infection and their prevention methods. The report concludes with a list of references, highlighting key sources used in the research.
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