HND Hospitality: Food Safety Management Report, Unit 31

This report delves into the critical aspects of food safety, focusing on physical and chemical contamination within the context of a hospitality setting, specifically "Crave it, Eat it" restaurant. It outlines the various sources of contamination, including foreign objects, harmful chemicals, and microorganisms, and emphasizes the importance of implementing control measures to prevent these hazards. The report differentiates between food poisoning and foodborne infections, highlighting their distinct characteristics and causes. It then provides a detailed discussion on controlling foodborne illnesses, presenting preventive strategies for specific pathogens such as Escherichia coli and Salmonella, as well as general practices like proper cooking, cleaning, and storage. The report concludes by underscoring the significance of these control measures in ensuring food safety and preventing potential health risks for consumers.

CONTROL MEASURES TO
PREVENT PHYSICAL AND CHEMICAL
CONTAMINATION OF FOOD

TABLE OF CONTENT
INTRODUCTION
1.1 Presenting required controls for prevention of physical and chemical contamination
of food in “Crave it , Eat it” restaurant
1.2 Comparison of characteristics of food poising and food borne illness
1.3 Controlling of food borne illness
CONCLUSION
REFERENCES

INTRODUCTION
 In the present presentation discussion related with foods safety and
its contamination is done.
 Different types of contamination including physical and chemical
are discussed along with their measures on how to control them.
 Difference between food poisoning and food borne infection is
carried out with presenting their different characteristics and
measure for their prevention are presented

1.1 CONTAMINATION FOOD
 It means that in the food there is presence of
harmful chemicals and microorganisms,
 It includes bacteria, virus, pathogen etc and
consumption of such food which causes of illness
and infections.

PHYSICAL CONTAMINATION
 It occurs when there is presence of physical substance
in the food causing the contamination.
 fingernail,
 air, glass
 metal,
 jewellery,
 dirt

CHEMICAL CONTAMINATION
 This type of contamination happens when the food get in contact
with harmful chemicals
 This includes
 pesticides and insecticides on fruits and vegetable,
 single use plastic containers, c
 leaning agents etc.

 Avoiding the use of plastic and dirty containers for storing and
preparing the food.
 Thoroughly washing and cleaning the food articles before
consumption.
CONTROLS FOR PREVENTION OF
FOODS CONTAMINATION:

CONTINUE…
 Controls to prevent physical contamination:
 Storage of the food in containers at right temperature.
 Use of clean and sanitizes surface and utensils for preparation of
food.
 Controls to prevent physical contamination:
 Storage of the food in containers at right temperature.
 Use of clean and sanitizes surface and utensils for preparation of
food.

2.2 FOOD POISONONG ANF FOOD
BORNE INFECTIONS
Food poisoning Food borne infection
 Food poisoning is type of food borne illness which is caused
by ingestion of performed toxins which is a poison in
originated by microorganism in food.
 This can be defined as illness caused by the bacteria or toxic
food consumption which is present in the food itself.
 This includes abdominal cramps, diarrhoea, vomiting, unease
etc.


 It is a gastrointestinal tract caused by consumption of foods
or beverage containing harmful live bacteria, pathogens,
viruses, parasites or toxins
 This includes inflammation of the stomach and bowels and
allergic reactions where the food acts as carriers of allergens

LIST OF FOOD BORNE INFECTIONS
 Shigellosis
 Listeriosis
 Campylobacteriosis
 Food borne Boutulism
 Actue Viral Hapatitis A
 Toxoplasmosis