Food Safety Management Report: Unit 31 - HND in Hospitality

This report, focusing on food safety management, addresses the critical aspects of ensuring safe food for consumers within the hospitality industry. The report is structured into three key tasks: The first task delves into the controls required to prevent both physical and chemical contamination of food, providing examples and detailing the impact of such contamination on human health. The second task compares and contrasts food poisoning and foodborne infections, highlighting their characteristics and causative agents. The third task explores methods to control foodborne illnesses, discussing various illnesses like Giardiasis and Salmonellosis and how preserving, cleaning, chilling, and cooking practices can mitigate these risks. The report also includes an introduction to food safety management and a reference section, providing a comprehensive overview of the subject.

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
• AC1.3: Discuss how food-borne illnesses can be controlled.

INTRODUCTION
Food safety management is a set of system that are interrelated which used in the
combination to ensure that food ingredient is safe for human being. It is a scientific
discipline that describing the preparation, storage and preparation in proper manner.

TASK 1
AC1.1: Controls required to prevent physical and chemical
contamination of food.
• Food contamination – It refers to the presence of harmful microorganisms and chemical
in food Which can cause the customer illness. This type of contamination is impacted on
the people health and well being. For Example- Food contamination happen when
during the storage such as raw chicken drawing in refrigerator. The bacteria from the
chicken contaminated at the time of cooking.

Physical and chemical contamination of food
• Physical contamination refers to the food that has been contaminated by the object at the
same stage of production methods. This substance have ability to harm the human body
and it can potentially carry the bacteria or biological contaminates which cause the
illness. For Example- there are some common physical contamination such as plastics,
metals, hair that can occur as the food contamination

Cont.
• Chemical food contamination are typically substances which are neither present naturally in the
raw material or ingredient that used for the production of food. The French table restaurant is
mainly used different type of chemical for the purpose of cleaning in kitchen. This chemical
can easily contaminate the food items. This restaurant is needed to properly labeled and store in
separately for the food stuff. In this way, it helps for reducing the risk of contamination. For
Example- the environmental contaminant that enter in the food chain such as dioxins, heavy
metals and polychlorinated biphenyls etc.

List of the controls required to prevent physical and chemical
contamination of food-
Physical contamination of food-
•Metal
•Plastic
Chemical contamination of food-
•Cleansing agents
•Pest control

Controls required to prevent physical contamination of food-
• Plastic – Physical contamination involves the piece of plastic in the sugar bag which are
mixed into the cake. In this way, it can impact on the human body. It is required for
controlling and prevention. This issue is very dangerous for customers.
• Metal – It provides the barrier to light, water, bacteria that are affected the food
products. Metal packaging for any kind of food which are caused by the human health
because it contains copper which harm for the food preservation of long terms.

Control required to prevent the chemical contamination of food
• Chemical contamination are based on the toxic animals and plant that cause of food
positioning. It occurs when the food comes into the contact with chemicals.
• Cleansing agent – this is the harmful agent for human body because In restaurant, they
can be used the cleansing agent for cleaning purpose. It occurs when the food comes into
the contact with cleansing agent.

AC1.2
Compare the characteristics of food poisoning and food borne
infections
Food positioning Food borne infection
 Food positioning is a type of disease that affects the human
body for eating the contaminated food products. It causes the
symptoms of food positioning like vomiting, diarrhea and
nausea etc (Clark, Crandall and Reynolds, 2019).
 The contaminated food item is mainly contained the poisons
and intoxicant which lead to increasing the food positioning.
 For Example- Diseases caused by the staphylococcus
aureous.
 Food borne infection is type of infection that happen due to
the virus and bacteria that enter in the food items. It usually
happens due to contaminate food items.
 The food server as culture of medium for the growth of
pathogens to increase the large number and cause the
infections (Jespersen and et.al., 2019).
 For Example- this infection caused by the parasites and
viruses.

List of food borne infections
• Shigellosis
• Gastroenteritis
• Botulism
• Listeriosis

Characteristics of food poisoning
• Food poisoning can happen during the point of production such as preparing, storing,
growing shipping etc. It is transmitted the harmful organism from one surface to another.
This type of disease occurs through the raw materials and food ingredients.
Campylobacter is a type of poison contaminated which occurs during the process if the
animal feces the contact to the diseases. There are different sources such as
unpasteurized milk and water that affects the humans body. On the other hand,
Clostridum perfringens is also another characteristic of food positioning that commonly
spread by serving the chilled dishes.