HND Unit 31: Food Safety Management Report Analysis

This report provides an overview of food safety management, focusing on various aspects of food contamination. It defines and explains chemical, physical, and biological contamination, outlining the sources and potential hazards associated with each type. The report also differentiates between food poisoning and foodborne illnesses, detailing their characteristics and symptoms. Furthermore, it discusses control measures and preventative strategies to mitigate foodborne illnesses, including hygiene practices and safe food handling. The report includes references to relevant academic sources, providing a comprehensive analysis of food safety principles and practices, specifically tailored to the hospitality industry as per the HND Unit 31 curriculum.

FOOD SAFETY MANAGEMENT

INTRODUCTION
 Food safety management is approach to controlling food safety hazardous and it aids to ensure
that commodities are safe to eat. The system as Food Safety Management is set of standards
and established in order to direct and control the food safety aspects.
 It is one of the preventative method towards identifying, preventing an reducing hazard activity
and assists to ensure that food is safe for consumption.
 Thus, Harmful ingredient in food products causes illness to individuals. It is very crucial to
maintain the quality of food product to avoid the issues as food poisoning, vomiting, diarrhoea
and stomach pain.
 The present report is based on managing the safety of food so that individuals can have better
quality products to consumer.

TASK 1

1.1 Description on food contamination and explain chemical and physical contamination
of food.
Chemical contamination- It means that food is contaminated due to some chemical substance.
These as are unwashed fruits and vegetables, pest control products and chemical that used in
equipment existence. So, this kind of things are must be proper labelled and stored separately
so that risk of contamination can be reduced. There are many chemical that occurs mainly in
food as toxins in some fish, minimal chemical contamination and this all lead to illness.
Biological contamination- The food contaminated by the substances produced by the living
creatures and this as are human, pest, rodents and microorganism. It is inclusive of bacterial
contamination, viral contamination and parasite contamination. It can be protected with the
help of food safety practices.

CONTINUE...
Physical contamination- It is contaminated by the foreign objects at the process of
production. These objects have ability to injure someone and also carry harmfully
biological contaminants. The things as band-aids, air, glass or metal, finger nails and
pieces of cooking equipment leads to contaminated the food.
Cross contamination- It can be happen due to things as dirty cloths can transport the
bacteria from one place to another. This is inclusive of clothing, utensils, personal
hygiene, raw food storage, wast control and pests etc.

List of control requires to prevent physical and chemical contamination of
food-
To prevent physical contamination-
 Not to have use of Unwashed fruits and vegetables.
 Do not use cracked and broken crockery.
To prevent chemical contamination
 Better quality products
 Food containers made from non safe practice.
 The use of pest control products.

Controls required to prevent physical contamination of food-
To Avoid physical contamination-
 The staff must be careful in terms to prepare the food.
 Thus, ingredients must be carefully washed and better quality
food and vegetable must be used in order to remove the hazard
and unwanted objects.

Controls required to prevent chemical contamination of food-
To Avoid chemical contamination-
 The training must be given to food handlers that how to store food safely. To make
sure that there is no damage and risk of chemical contamination.
 The people must be get rid of any damages food, packing and blown cans.
 These equipment and utensils must be in good condition and it must be kept
regularly clear and maintain.

1.2 Define the characteristics of food poisoning and food borne infections.
 The food beverages can be contaminated by bacteria,
toxins, viruses and parasites due to it food borne and food
illness disease can be caused. Thus, food borne illness
and food position are two different terms as-

FOOD BORNE ILLNESS
Food borne illness- It is caused due to consumption of
contaminated food. The person can get sick within minutes and
develop several weeks later.
Thus, common symptoms must be inclusive of nausea, vomiting,
diarrhea and fever.
There are some people who mistakenly define illness in as the flu
or stomach flu. Furthermore, it is mainly caused by pathogens
and harmful bacteria in food.

FOOD POISONING
It is kind of food-borne illness and it caused by toxin as swallowing and
that is form of poison caused by microorganism in food.
 Thus, its symptom reacts very quickly usually within a hour of
consume it. It can begin with with numbness and tingling of the arms,
face and legs and can be followed by headache dizziness and nausea.
 It can be caused due to eating of shellfish and that is harvested in
unsafe water causes another kind of food poisoning.
 These kind of toxins can be killed by the cooking or freezing.

1.3 Discussion on how Food borne illness can be controlled.
Food borne illness is a kind of illness that can be resulting from the spoilage of
food as contaminated food, pathogenic bacteria, viruses and parasites that can
contaminate the food as well as toxins. Thus, this kind of infection caused by
the variety of bacteria, viruses and parasites.

LIST OF FOOD-BORNE ILLNESSES
 Diarrhea
 Abdominal camps
 Nausea
 Fever
 Vomiting

HOW ILLNESS FROM FOOD BORNE CAN BE CONTROLLED
 The control of Food-borne disease is based on the avoidance of
contaminated food, destruction of contaminants and prevention
of spread contaminants
 Thus, its preventive measures is totally dependent over proper
cooking, storing and personal hygiene of food handlers.

OTHER WAYS TO SAFER THE FOOD AS-
 Keep it clean
 Separate raw and cooked
 use of safe water and raw materials.
 Food safety training to food handlers.

REFERENCES
 Cole, M.B and et.al., 2018. The science of food security. npj Science of
Food. 2(1). p.14.
 Khoifin, K. and Nimsai, S., 2018. Investigating Traceability Costs and
Benefits in Food Supply Chain: Case Study in Serang City, Indonesia. Int. J
Sup. Chain. Mgt Vol. 7(5). p.153.
 Lai, H.Y., Lee, C.H. and Chen, Z.S., 2018. Taiwan’s Experiences on Soil
Amendments, Phytoremediation, and Soil Water Managements for the
Cadmium-and Arsenic-Contaminated Soils. In Twenty Years of Research
and Development on Soil Pollution and Remediation in China. Springer,
Singapore.

THANK YOU