Food Safety Management Report: Preventing Foodborne Illnesses

This report delves into the essential aspects of food safety management, addressing the critical issues of food contamination, both chemical and physical, and the distinction between food poisoning and foodborne infections. It outlines the controls required to prevent contamination, emphasizing the importance of cleaning, separation, and cooking in mitigating the risks associated with foodborne illnesses such as Campylobacter, Salmonella, Botulism, and Listeriosis. The report also compares the characteristics of food poisoning and foodborne infections, highlighting key differences and providing examples like Escherichia coli and Salmonella. The content is structured to provide a comprehensive understanding of food safety principles and practical strategies for ensuring the safety of food for human consumption, in line with the requirements of Unit 31 for the HND in Hospitality Management.

FOOD SAFETY MANAGEMENT

INTRODUCTION
Food safety management is a concept where an organization in the food chain need to
demonstrate it's the ability to control the hazard of food safety in order to ensure that food is
safe during the time of human being consumption.

AC1.1: Discuss the controls required to prevent physical and chemical
contamination of food.
■ Food contamination- it is a basically the complex subject which is pathogenic
contamination such as viruses, parasites and bacteria etc. it causes the illness of
consumers.
■ Chemical contamination- Chemical contamination is mainly found as organic and
inorganic molecules in the produced item that use day by day. It includes detergents,
plastics and petroleum etc. This toxic agents affects the food product and also increasing
the food contamination.

Cont.
■ Physical contamination- this type of contamination occur due to the physical object
that can be used in the environment. It involves metals, plastic etc.

List the control required to prevent chemical and physical
contamination
Chemical contamination -
■ Detergents powder is the chemical contamination that impact on the food products. It is
required for restaurant to clean the surface.
■ Poison is contains the toxic substances which is increased the food hazard and
contamination because this toxic elements can increase the PH level of products. It
causes the health disease for humans.

Cont.
Physical contamination-
■ Metal and plastic are the physical medium to contain the bacteria's and microorganism
that can damage the food items. It is an essential for control and prevent the food
contamination by using cleaning and washing method.

Control required to prevent physical contamination of food
■ Physical contamination is required for protecting the food product through the germs,
bacteria because in physical equipment and utensil contain bacteria. It is essential for
cleaning the item that can used at the time of food preparation

Control required to prevent chemical contamination of food
■ Chemical contamination can be prevented by using the clean water and substances that
applied at the time of cleaning. Sometime, this type of cleaning agent is affected the
food such as vegetables, fruits and other products. It is needed for food handler to
protect their product through food contamination.

AC1.2: Compare the characteristics of food poisoning and food borne
infections
Difference between food poisoning and food borne infections
Food positioning Food borne infection
 The contaminated food contains the
intoxicants and positioning substances
that impact on the human body. It causes
the food positioning.
 There are followings symptom such as
nausea diarrhea, headaches etc.
 It is a type of infection to transmitted
through air from one medium to another. It
can increase the growth of pathogens that
origin the infection.
 It includes fever, abdominal pain, vomiting
and chills etc.

List of food borne infections
■ Clostridium
■ Escherichia coli infections

Characteristics of food poisoning and food borne infections
■ Escherichia coli is the characteristics of food borne infection that contaminated due the
beef which spread by under cooked. The sources of infection are sprouts, contaminated
water and unpasteurized milk.
■ Salmonella is the characteristics of food poisoning that can occur due to meat, egg and
poultry. It can spread through food handler.

Compare the characteristics of food positioning and food borne
infections
food positioning food borne infections
• Food positioning is also contained the Escherichia coli
that can create poison food due to increase the growth of
microorganism. It can happen due to under cooked.
• Escherichia coli is the characteristics of food borne
infection that contaminated due the beef which spread by
under cooked. The sources of infection are sprouts,
contaminated water and unpasteurized milk.