HND in Hospitality: Food Safety Management Report - Analysis & Control

This report provides a comprehensive overview of food safety management, focusing on the prevention of physical and chemical contamination in food. It contrasts food poisoning and foodborne infections, detailing their characteristics and causes. The report further discusses various foodborne illnesses, such as Campylobateriosis and Salmonellosis, and explores effective control measures like personal hygiene, clean utensils, proper food storage, cooking, and chilling. The Ledbury restaurant is used as a case study to illustrate practical applications of these principles. The report references various books and journals to support its findings, emphasizing the importance of food safety practices in the hospitality industry to ensure consumer health and safety. This assignment is contributed by a student to be published on the website Desklib, a platform which provides all the necessary AI based study tools for students.

Food Safety Management

Table of content
• INTRODUCTION
• TASK 1
• AC1.1: Discuss the controls required to prevent physical and chemical
contamination of food.
• AC1.2: Compare the characteristics of food poisoning and food borne
infections

INTRODUCTION
• Food safety management is a process and method for emerging the demand in the food
organization. It also maintaining the food safety and hygiene is compelling the requisite
for food business to sustain in the today's competitive marketplace.
• The importance of personal hygiene in the control of food contamination and cleaning the
disinfection as a process supporting safe food production. Moreover, It is needed for
protecting the food to design and constructing the hygienic for the food promises.

TASK 1
AC1.1: Controls required to prevent physical and chemical contamination
of food.
Food contamination – It refers to presence of harmful chemicals and
microorganism in the food product which causes the customer illness.
Physical contamination- This type of contamination occurs when the
objects are contaminated the food through hair, glass dirt, fake nails, pest
and Jewellery etc.

Cont.
Chemical contamination- This is the highly toxic substances present in
animals and plants. It is represented the situation where they are either
present where they should not be and are at high concentrations.

Technique to prevent and control the contamination of food
• Personal hygiene-The Ledbury restaurant is mainly managed the personal
hygiene to protect their food item. They are also cleaning all the food
ingredient that are used in the food preparation which are needed for
protecting against the bacteria.

Cont..
• Clean Utensils- The Ledbury restaurant is used the clean utensils because
it helps for protecting through bacteria. There are large number of
bacteria present in the environment that directly affect the quality of food.
Ledbury is using the ozone disinfection technology that help in removing
all the contaminants from the surface of vegetables.

Cont.
• Storing food- It makes sure that the restaurant store the food item in
proper manner so that food cannot come in the contact with bacteria.

Control required to prevent the chemical contamination
of food
• Chemical contamination may occur in the food items from the different
sources. It can be present in the food items as a result of the use of
agrochemicals such as veterinary drugs, pesticides etc. It is required for
control because it is very risky for human body. Food contamination is
not only pose the risk of damage at different place but it also damages for
the environment and people health. It is needed for Ledbury restaurant to
prevent the chemical contamination of food. 16/02/19

AC1.2
Compare the characteristics of food poisoning and food borne
infections
• Food Poisoning – It is a type of illness that caused by eating the
contaminated food. It is directly affected the body parts but it can be
treated by using medicines.

Cont.
• Food Borne Infections- It is a type of infection that are caused by the
beverage and contaminated food products.

List of food-borne infections-
• Listeriosis
• Botulism
• Hepatitis A
• Traveler's diarrhea