Higher National Diploma Food Safety Management Report: Prezzo

This report analyzes food safety management within the context of Prezzo restaurant, a medium-sized Italian restaurant in the UK. The report begins with an introduction to food safety management systems and then presents control measures designed to prevent both physical and chemical contamination of food. It differentiates between food poisoning and foodborne infections, outlining their characteristics and causes. The core of the report focuses on practical strategies to control foodborne illnesses, including hand hygiene, sanitation of food preparation surfaces, proper food storage, and separation of raw and cooked foods. The report concludes by summarizing the key food safety measures adopted by Prezzo and emphasizes the importance of these practices in preventing food poisoning and foodborne illness. References are provided to support the information presented.

Food safety Management
TASK 1

Table of Content
1.1 Presenting the control which is required to prevent physical and chemical
contamination of food
1.2 Comparing the characteristics of food poisoning and food borne infections
1.3 Presenting how food- borne illness can be controlled

INTRODUCTION
 The present PPT helps to understand the importance of food safety
management system and chosen restaurant for the study is Prezzo
which is a medium sized firm in UK who offers the best Italian food
with reasonable rates.
 This PPT presents the control measures to prevent the physical and
chemical contamination of food and also compare the characteristics
of food positioning and food borne infectious.

1.1 Presenting the control which is required to prevent
physical and chemical contamination of food
Food contamination:
 It refers to food which is corrupted due to the presence of physical and
biological or chemical substance.

Physical contamination:
 It means that the physical bodies such as hair, plant stalks and some pieces of metals
which made food contaminated.

Chemical contamination:
 It means that the food which is corrupted because of natural and artificial chemical
substance and it is dangerous to eat because of heavy toxic present in the food.

Control Measures:
Physical contamination:
 In order to control physical contamination, ensure the building should
be pest- free and in restaurants, owner should insist their employees to
keep their nails short and clean and they should wear hair restraint at the
time of preparing food.
 Apart from this, jewellery should be not be wear in large amount at the
time of serving or preparing for food.

Chemical contamination:
 To prevent chemical contamination, make sure that every substance
should be clear such that their expiry dates and disposal methods.
 Chemical storage cabinets are another important consideration such that
it ensures all volatile substance should be stored correctly, without any
risk.

1.2 Comparing the characteristics of food poisoning and
food borne infections
Food poisoning Food poisoning
Meaning It is a form of food-borne
illness which is caused
by the ingestion of some
toxins.
It is an allergic reaction where
food is acts as a carrier of
allergen.

Food
poisoning Food poisoning
Characteris
tics This shows the
symptoms of
vomiting,
nausea and
diarrhoea.
This shows the symptoms of
fever, dizziness, vomiting,
stomach cramps etc.

Food poisoning Food poisoning
Dissimilar
ities This is caused by the
toxin that is eaten by a
human and then the
toxin may be produced
by the bacteria which is
grown on a food, as a
result, from chemicals.
This is caused by the pathogens
which are produced in food and
creates harmful effects upon
the body. Basically these
pathogens are destroyed when
food is cooked but when it is
undercooked then it causes
food-borne infection.

Similarities:
Both food poisoning and food borne infections are cause due to having
contaminated food and as a result, it also caused some harmful negative
effect upon a human being.