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 report then delves into controls required to prevent both physical and chemical contamination of food, providing practical measures to mitigate risks. It differentiates between food poisoning and foodborne infections, outlining their characteristics, causes, and symptoms. The report further details various ways to control foodborne illnesses, including specific strategies for different types of illnesses like Staphylococcal food poisoning, Listeriosis, and others. The conclusion emphasizes the significance of food preservation and hazard prevention. References include academic research on foodborne pathogens and outbreaks, offering a comprehensive overview of the subject. This report provides valuable insights into maintaining food safety standards.

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.