Higher National Diploma Food Safety Management Report

This report on food safety management, prepared for a Higher National Diploma in Hospitality Management, explores the critical aspects of preventing food spoilage and ensuring food quality. It begins with an introduction to food safety management and its importance in the hospitality industry. The re...Read More

FOOD SAFETY
MANAGEMENT
TASK 1

TABLE OF CONTENT
■ INTRODUCTION
■ 1.1 Controls required to prevent physical and chemical contamination of food
■ 1.2 Compare characteristics of food poisoning and food borne infections
■ 1.3 Ways food-borne illness can be controlled
■ CONCLUSION
■ REFERENCE

INTRODUCTION
■ Food safety management helps in handling, storing, cooking and serving food properly
so that it doesn't get spoiled or contaminated. This presentation will lay emphasis on his
assignment will lay emphasis on various processes that can prevent food spoilage and
preserve quality of food.

1.1 Controls required to prevent physical
and chemical contamination of food
■ Food Contamination: Presence of harmful microorganisms or harmful chemicals in the
food, which becomes the reason for illness in consumers, is called food contamination.

CONTI…..
■ There are various types of contaminations but two types of contaminations are main:
■ Physical Contamination: The type of food that has been contaminated due to some
foreign object at one of the production process stage. These objects can either injure
someone or due to their biological contaminated objects can cause illness in someone.
■ Chemical contamination: The food that has been contaminated by some chemical
substances. These chemicals can be the one that are mostly used in cleaning of kitchen
but can easily contaminate food and cause illness.

CONTI…..
Prevention of physical contamination of food required controls:
■ Environment in the kitchen should be pest free.
■ Wash hands and wear gloves when handling food.
■ Hair should be tied while handling the food.
■ Broken or cracked crockery or utensils should be kept away from food.
■ Fruits and vegetables should be washed and cleaned.
■ Kitchen surface should be clean daily.

CONTI…..
Prevention of chemicals contamination of food required controls:
■ No cleaning chemicals should be kept near any kind of food.
■ The Least number of chemicals should be used and especially kept near food.

1.2 Compare characteristics of food
poisoning and food borne infections
■ Food-borne infections: it is caused by ingestion of food with live bacteria which
establish and grow themselves in the intestinal tract of humans. It sometimes also
includes allergic reactions or other conditions in which food act as a carrier of the
allergen.

CONTI…..
■ Most common characteristics or symptom of food-borne illness is diarrhoea. Severity of
this infection completely depends upon the pathogenic microorganisms or injection of
toxin or the amount of food consumed.

CONTI…..
It occurs due to following conditions such as:
■ Due to presence of microorganisms or their toxin in the food.
■ Suitability of food to grow for microorganisms.
■ Suitability of temperature for microorganisms to grow.
■ Enough time given to microorganisms to grow and produce toxin.
■ Contaminated food with microorganisms is eaten.

CONTI…..
■ Food poisoning: Food poisoning is a sub- type of food-borne infection which occurs
due to consumption of contaminated. Toxic, or spoiled food. It is quite unusual and
uncomfortable which does not occur easily. It is mostly caused by presence of bacteria,
parasites, viruses etc. Most common characteristic symptoms of food poisoning is
vomiting, nausea and diarrhoea.

CONTI…..
It occurs due to following causes such as:
■ Due to growth, harvesting, processing in a wrong way contamination of food can occur.
■ Transfer of harmful organisms due to cross contamination is one of the most common
cause.
■ Improperly or uncooked are often one of the most common cause of contamination and
food poisoning.
■ Poor hygiene practise of food handlers is also one of the most common cause of food
poisoning.
■ Consumption of contaminated food.

Similarities between Food poisoning and food-borne infection are:
■ Both of them shows their effect within few hours completely depending upon the type
of microorganisms and bacteria present within the food.
■ Most common symptoms of both of them are diarrhoea.
■ Common side effect of both of them is weakness and headache.

1.3 Ways food-borne illness can be
controlled
■ Food-borne illness is a type of illness that is caused due to spoilage of contaminated
food, presence of viruses, bacteria or parasites inside a contaminated food or presence
of toxins in various food products that are needed to be boiled for at least 10 minutes.

CONTI…..
■ It might occur from an infectious disease, heavy metals, chemical contamination from
natural toxins that are mostly found in poisonous mushrooms.
■ Clinical symptoms of food-borne illness is nausea, diarrhoea, vomiting etc.

CONTI…..
List of Food-borne illness are:
■ Staphylococcal food poisoning
■ Clostridial food poisoning
■ Listeriosis
■ Botulism
■ Salmonellosis
■ Haemolytic uraemic syndrome
■ Shigllosis
■ Campylobacteriosis

CONTI…..
Food-borne illness Controlled
 Staphylococcal food poisoning By keeping food out of danger zone, keeling wounded
body part covered and away from food
 Clostridial food poisoning By cooking food completely and properly, reheated
food should be heated above 75'C
 Listeriosis Maintain and clean kitchen and refrigerator
 Botulism Discarding damaged canned foods or swelled canned
foods
 salmonellosis Cook all the non-vegetarian food completely and
properly
 Haemolytic uraemic syndrome Avoiding unpasteurized dairy products
 Shigllosis Washing hands before cooking and eating food
 Campylobacteriosis Cook food thoroughly in order to kill all the bacteria
which can contaminate food.

CONCLUSION
■ From the above assignment it has been concluded that there are various types of
contamination of spoilage of food that can occur if food isn't preserved. Due to this
various kind of hazard can occur which can either injure or cause illness to the
consumers

REFERENCES
■ Benedict, K., Chiller, T.M. and Mody, R.K., 2016. Invasive fungal infections acquired
from contaminated food or nutritional supplements: a review of the
literature. Foodborne pathogens and disease. 13(7). pp.343-349.
■ Nakao, J.H., and et.al., 2018. Unusually high illness severity and short incubation
periods in two foodborne outbreaks of Salmonella Heidelberg infections with potential
coincident Staphylococcus aureus intoxication. Epidemiology & Infection. 146(1).
pp.19-27.
■ Tewari, A. and Abdullah, S., 2015. Bacillus cereus food poisoning: international and
Indian perspective. Journal of food science and technology. 52(5). pp.2500-2511.