HND Hospitality: Food Safety Management, Contamination & Control

This report provides an overview of food safety management, focusing on the control measures required to prevent physical and chemical contamination of food. It differentiates between food poisoning and foodborne infections, comparing their characteristics and outlining strategies for controlling foodborne illnesses. The report includes a list of common foodborne diseases and their prevention methods. The importance of hygiene and training in maintaining a safe food environment is emphasized, referencing Le Gavroche restaurant's control methods. The conclusion highlights the significance of these practices in creating a healthy workplace and enhancing customer satisfaction. Desklib offers a wealth of resources, including past papers and solved assignments, to support students in mastering food safety management.

Food Safety Management

TABLE OF CONTENT
1. INTRODUCTION
2. CONTROL REQUIRED TO PREVENT PHYSICAL AND CHEMICAL CONTAMINATION OF
FOOD
3. DIFFERENCES BETWEEN FOOD POISONING AND FOOD BORNE INFECTIONS
4. COMPARING THE CHARACTERISTICS OF FOOD POISONING AND FOOD BORNE
INFECTIONS
5. SIMILARITIEssS AND DISSIMILARITIES
6. CONTROLLING FOOD BORNE ILLNESS
7. LIST OF DISEASES & PREVENTION
8. CONCLUSION
9. REFERENCES

INTRODUCTION
 This presentation discuss about physical and chemical contamination which become the
reason of illness. Physical contamination are rats, hair, glass, metals etc. Le Gavroche
restaurant offers classical French food to its customers which uses control methods
from preventing diseases and for giving better work place to their employees. Food
poisoning and food infections that grow rapidly and happens from bacteria's and
viruses.

Controls required to prevent physical and chemical
contamination of food
 Harmful chemicals and microorganism which present in food which become the reason
of illness in people is known as food contamination. In another words it refers those food
which present and corrupted by harmful substance like chemical, biological etc. There are
mainly two types of contamination that are physical and chemical.

Physical contamination
Those contaminants which can be seen and visible and which is not actually food. Le
Gaveroche restaurant is facing this type of problems from their customers so they tell them
to keep their fingernails short and clean. Example of physical food contamination are: dirt,
artificial and long nails, hair etc.

Chemical contamination
It is also a type of contamination which presents in food which are made up from
chemicals and cause major diseases. The reason of chemical contamination's are uncleaned
products, unwashed vegetables and food materials, water and soil pollution etc. Chemical
contamination can not be seen.

Controls requires preventing physical and
chemical food contamination
 Wash food materials and utensils before cooking.
 Keep kitchen and restaurant clean.
 Air tight packaging of food.
 Use metal detector.
 Seal the drainage at workplace

Continue..
 In order to control physical contamination, manager of Le Gaveroche should give
training to their employee for maintaining hygiene at workplace. If there are a female
employees then they should keep aside their ornaments while cooking. They should
wear neat and clean hair and using a hair net and at workplace.

Compare the characteristics of food poisoning
and food borne infections
 Food poisoning: Those infections and disease which caused by viruses and parasites. It
mainly happens from improper food handling and infected food workers which
produces bacteria and toxins.
 Food-borne infections: Those infections which causes by food spoilage and other toxins
substances. It is the type of food poisoning. These infections at people's home because
of poor hygiene.

Comparison between the characteristics of food
poisoning and food borne infections
Food Poisoning
It happens from viruses, bacteria and parasitize.
Symptoms of food poisoning are vomiting, mild fever, abdominal cramps
etc.
It is not transferable from one person to another.

Continue..
Food Borne infections
It happens by eating food which contain pathogenic organism.
Infections which happen from food-borne are Norovirus, Nausea, stomach ache
etc.
It is transferable from one person to another.

Characteristics of food borne disease
 It grows rapidly at 30 to 42C.
 For this infection only few viral particles are necessary.