Unit 31 Food Safety Management: Contamination and Illness Report

This report delves into the critical aspects of food safety management, focusing on physical and chemical contamination, characteristics of foodborne infections and poisoning, and the techniques used to control these issues. The report provides a comprehensive overview of the challenges faced in maintaining food safety, including the sources of contamination such as staff hygiene and improper storage. It differentiates between food poisoning and foodborne infections, outlining their causes, symptoms, and characteristics. The report also discusses specific foodborne illnesses like mushroom poisoning, shellfish poisoning, and botulism, along with control measures implemented by establishments like Prezzo restaurant. The conclusion emphasizes the importance of proactive strategies in preventing food contamination and ensuring consumer safety, supported by references to relevant research.

FOOD SAFETY
MANAGEMENT
TASK 1

TABLE OF CONTENT
• INTRODUCTION
• TASK 1
• 1.2 Physical and chemical contamination of food
• 1.2 Characteristics of food borne infection and food poisoning
• 1.3 Food borne illness and techniques to control it
• CONCLUSION
• REFERENCES

INTRODUCTION
• Hygiene and food safety become an emerging need in food industry, therefore, maintaining
food safety and hygiene is a compelling requisite for food businesses to sustain in current
competitive market. Professionals and managers has to know about management of food
safety.

Physical and chemical contamination of food
• Food contamination refers to existence of harmful microorganisms and chemicals in food
that cause customers illness, they are not usually present in human body.
• It makes things unhealthy and unsafe for people who eat foods form outside or inside at their
home that will be contaminated accidentally or intentionally.

CONTI…
Chemical contamination
• Pesticides, cleaning compounds, improper cooking pots etc. made food impure that are
included in chemical contamination.
• It refers to eating products that has been impure with some natural or chemical substances.
• These chemicals are very dangerous for people in which it causes cancer, food borne illness
and other things that effect on their health very much.

CONTI…
Physical contamination
• Physical contamination occurs when foreign object contaminates in food and make it impure.

CONTI….
List of controls required to prevent physical and chemical contamination
• Staff must washed their hands.
• Food handlers use kitchen wears during cooking food.
• Store food safely within good temperature.
• Using air tide jars.

CONTI…
• Prezzo is a British owned restaurants that are serving its good quality food inspired by Italian
cuisine in UK.
• Thus, if they want to run their business effectively they must focus how to prevent food from
physical and chemical contamination.
• They need to control it as soon as possible for that Prezzo manager guide staff regarding to
the same. They must train food handlers or operators how to store food safely that helps to
prevent it forms chemical contaminant. Using air tide jars for storing food for longer time
that stop germs entered into foods.

Characteristics of food borne infection and food
poisoning
Differences between food poisoning and food borne infections-
Food poisoning Food borne infections
 Food poisoning refer to food contamination with
microorganism and pathogenic.
 Bacteria, parasites and viruses cause this infection.
 Symptoms show during 2 to 6 hours after eating
contaminated food.
 Diarrhea, fatigue, sweating, thirst are the
symptoms of Food poisoning.
 Food borne infections causes by consumption of
food containing live germ and bacteria which
established and grow themselves in human viscus
tract.
 Fever, vomiting, upset stomach are the symptoms
of food borne infections.
 Their symptoms shows in 24 hours after having
impure and unhealthy food.

CONTI…
Food borne infection list
• Campylobacter infection
• Vibrio infections
• Cholera
• Hepatitis B

Continue
Characteristics of food poisoning and food borne infections
Bases Food poisoning Food borne infections
Characteristics  Toxin is produced by pathogen
while growing in food.
 Food poisoning symptoms get
occur early or quickly in 30
minutes after eating
contaminated food.
 Food poisoning depends on
pathogen and occur on both
enteric and non enteric in
nature.
 Enteric symptoms are common,
due to that infection it effects
toxics.

CONTI…
Similarities and dissimilarities between food borne infection and food poisoning
Bases Food borne infection Food poisoning
Similarities Food borne infection
cause by eating spoiled
or unhygienic food.
It effects people health
and intestine functions.
Food poisoning occurs as
same as food borne
infections like eat
contaminated foods.
It also impacts on human
body and make them ill.