HND Hospitality: Unit 31 Food Safety Management Presentation

This presentation provides a comprehensive overview of food safety management, addressing various aspects crucial for the hospitality industry. It begins by defining food safety and highlighting the importance of preventing contamination, which is categorized into physical and chemical forms. The presentation details methods for controlling these types of contamination, emphasizing employee practices, pest control, and proper chemical storage. It then compares food poisoning and foodborne infections, outlining their characteristics, similarities, and dissimilarities. A key section lists and discusses several foodborne infections, such as Listeriosis and Salmonella, linking them to the previous discussions on contamination. The presentation further explores methods for controlling foodborne illnesses, including cleaning, separating, cooking, and chilling food. The conclusion reiterates the importance of maintaining food safety standards to protect public health. References to books, journals and online resources are provided for further study.

FOOD SAFETY MANAGENMENT
(TOC, introduction and conclusion slides are missing)
(in slide 10, you are required to mention various food borne
illness. And then link slide 11, 12 and 13 with those illness)
(in 1.1, you are required to produce 5 slides, 6 slides in 1.2 and 5
slides in 1.3)
(Ensure proper formatting, as two fonts are used in this PPT )
(In 1.2, you are also required to compare features of food
poisoning and food borne infections by mentioning their
similarities and/or dissimilarities)

Table of Content
Introduction 3
1.1 4
1.2
1.3. 13
Conclusion 16
References 18

INTRODUCTION
The presentation will assist in
understanding the various aspects of
food safety. The report will assist in
identifying the method to prevent food
contamination. The presentation will
compare the charateristics of food
illness and food borne illness.

Discussing the controls required to prevent chemical and
physical contamination of food.
Food safety is a call of recent era,
every customer should be ensure that the
food they are taking is completely safe
and free from any kind of harmful
bacteria that can leads to problem. Thus,
food contamination can be termed to the
food that has been corrupted in infected
by other substances and are not
preferable to eat. There are various type
of contamination:

CONTINUE.
Physical contamination: it can be referred to when any foreign object has contaminated
food. It can be seen and are not the part of food originally. The control physical
contamination of food:
• Employees and kitchen staffs should be ensure that they wear hair restraints as the
main undetected substances are their hair.
• Owner of restaurant has to be ensure that the building or the premises is pest free.
It can be said that, physical contamination can cause injury to an individual who
consumes the foreign objects. The additional risk associated with physical
contamination can be presence of biological contamination in that foreign objects.

CONTINUE.
Chemical contamination: it can be said that a food is contaminated with a natural or
artificial chemical substances. To control chemical contamination:
 The handler should be trained properly in order to store food safely.
 The food packaging needs to be done in order to make sure that there is no damage
or risk of chemical contamination.
It can be said that, the chemicals that can be presented in the soil where the food is
grown can leads to transfer the pesticides or during the manufacturing process.
Storing chemicals separately from food needs to be ensures that is prevented from
against chemical contamination.

Comparing the characteristics of food poisoning and food borne
infection.
Food borne illness is an infection or intoxication that results from eating a food
that is contaminated with live microorganism or their toxics. Food borne illness also
includes allergic reaction and some other conditions also. Whereas, food poisoning is a
form of food borne illness which caused by ingestion of pre performed toxins. These
toxins can be produced by micro organisms, can occur naturally in the food or can be a
contaminant.

CONTINUE.

CONTINUE
List of food borne infections:
 Listeriosis
 Botulism
 Salmonellosis
 Cholera
 Hepatitis A
 Traveller's diarrhoea

CONTINUE.
The characteristics of food-borne illness are as follows:
 The microorganism or its toxin must be presented in the food.
 The food must be suitable in order to the mki8croorganism to grow.
 The temperature has to be suited for microorganism to grow.
However, it can be said that food poising are relate to food illness, it results from eating
contaminated, spoiled or toxic foods. On of the most common symptoms of food
poisoning includes nausea, vomiting and diarrhoea.

CONTINUE.
Basis of
comparison
Food poisoning Food borne infections
Meaning It is a form of food-borne illness
which is caused by the ingestion
of toxins.
It is an allergic reaction
where food is acts as a
carrier of allergen.
Characteristics This shows the symptoms of
vomiting, nausea and diarrhoea.
This shows the
symptoms of fever,
dizziness, vomiting,
stomach cramps etc.
Dissimilarities This is caused by the food that is
eaten by a human which soiled
through bacteria and contains
toxins.
This is caused by the
pathogens which are
produced in food and
creates harmful effects
upon the body. It occurs
whenfood is not
properly cooked