Food Safety Management Report: Preventing Contamination and Illness

This report on food safety management provides a comprehensive overview of essential aspects within the hospitality industry, as outlined in the HND in Hospitality Management Unit 31. It begins by defining and discussing the controls required to prevent both physical and chemical contamination of food, emphasizing the importance of hygienic practices, proper storage, and packaging. The report then delves into the differences between food poisoning and foodborne infections, highlighting their distinct characteristics and causative agents. This includes a comparison of the symptoms, causes, and mechanisms of these illnesses. Furthermore, the report explores various foodborne illnesses, such as campylobacteriosis, cryptosporidiosis, and giardiasis, detailing specific control measures for each. It emphasizes the significance of hand-washing, proper food handling, and hygiene practices in minimizing the risk of contamination and transmission. References from food safety literature are included to support the analysis and recommendations.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS

1.1 Discussing controls required for preventing physical and chemical contamination of
food

1.2 Comparing characteristics of food poisoning and food borne infections

1.3 Discussing how food-borne illnesses can be controlled

1.1 Discussing controls required for preventing
physical and chemical contamination of food

Food Contamination

Food contamination is termed as presence of chemicals and microorganisms in food which
causes illness to customers.

Bacteria, viruses and parasites are main reasons for getting food contaminated.

It is required that hygiene should be exercised as without incorporating cleanliness, firm
may not be able to offer hygienic food to customers.

Meaning of physical and chemical contamination

Physical contamination of food means if any object gets mixed with food, such objects
may injure people and carry harmful bacteria.

The food ingredients may sometime can cause contamination.

Cont.

Chemical contamination means chemicals present in food are of high concentrations.

It may naturally spread poison in some raw food materials.

It may also come through pesticides.

Controls to prevent physical contamination
of food

It is required to keep premises in hygienic conditions and repair faults if any immediately.

Proper consideration should be made while packaging food.

If metal staples are used for sealing, it is required, these staples do not end up falling in
food.

Controls to prevent chemical contamination of
food

It is recommended to store food away from cleaning chemicals to minimise risk of spills in
food.

Avoid highly perfumed cleaning products such as lemon fresh as strong smell can taint
food.

1.2 Comparing characteristics of food poisoning
and food borne infections

Difference between food poisoning and food borne infections

Food-borne infections results from eating food that are contaminated with alive
microorganism or their toxins present.

Cont.

Allergic reactions forms part of it.

On the other hand, food poising is type of food-borne illness being caused by ingestion of
preformed toxins.

List of food borne infections

Listeriosis

Salmonellosis

Hepatitis A

Comparing characteristics of food poisoning and
food-borne infections

Food poisoning

Main characteristic is that food gets contaminated with pathogenic microorganisms which
do not smell bad.

Microbiological testing is required to determine whether food is contaminated or not.

Cont.