HND Hospitality: Food Safety Management, Contamination & Prevention

This report provides an overview of food safety management within the hospitality industry, emphasizing the importance of safe food handling practices to prevent physical and chemical contamination. It identifies potential sources of contamination from equipment, packaging, preservatives, and agricultural chemicals. The report differentiates between food poisoning and foodborne infections, highlighting causative organisms such as Bacillus cereus, Clostridium botulinum, and Salmonella. Furthermore, it outlines measures to control foodborne illnesses, including proper food handling, storage, and preparation techniques. The conclusion underscores the significance of preventing contamination to ensure food safety and protect consumers from foodborne diseases. Desklib offers additional resources and solved assignments for students.

Food Safety Management
(Task 1)

Table of Content
Introduction
1.1 Control required to prevent physical and chemical contamination of food
1.2 Characteristics of food poisoning and food-borne infections
1.3 Measures to control food-borne illnesses
References

Food safety management refers to process which
provides surety about quality of operations performed
at food premises. Hence there are some legal norms,
regulations which has to obey by association. There
are different sources through which these eatables are
collected such as farmers, vendors, etc. so quality is
prime aspect before it must be used.
Introduction

1.1 Control required to prevent physical and
chemical contamination of food
Contamination refers to harmful bacteria, organism, etc. in food items which may cause
illness to individuals. It refers to the hazards which affects the quality of food items.
Physical contamination refers when some external thing affects quality of food. This can
be possible at the time of production or cooking of material.

Continue….
PHYSICAL CONTAMINATION
From equipments- There is use of different
equipments such as screw, bolt, metal,
etc. which while perusing work in
kitchen at The Five Fields Restaurant.
From packaging- At restaurants, food items
are packed for the purpose of preserving
it, maintain quality aspects, etc.
CHEMICAL CONTAMINATION
Preservatives- There is sue of different preservatives
to make long term usability of eatables.
Agricultural chemicals- Vegetables, fruits are came
from farmers, these eatables are fertilised with
pesticides, so this cause illness to consumers
when they eat them.

• Food poisoning refers to an acute gastrointestinal disorder caused by bacteria,
microorganisms, their toxic products or by chemical residues in food which cause
diarrhoea and vomiting. While food borne illness results due to in taking spoiled
contaminated food and other toxin such as poisonous mushrooms, species beans, etc.
• There are different organism which cause food borne and food poisoning i.e. Clostridium
botulinum, Clostridium perfringens, Hepatitis A, Bacillus cereus, Campylobacter jejuni
etc. Bacillus cereus- This is caused due to meat, stews, gravies and vanilla source.
1.2 Characteristics of food poisoning and food-
borne infections

1.3 Measures to control food-borne illnesses
Food borne illness refers to infection of Gastrointestinal Tract which cause due to in taking
infected by bacteria, viruses, chemicals eatables. There are some bacteria which cause
food borne disease are discussed as under-
Salmonella- This bacteria is found on many food items such as meat, poultry, dairy products,
sea food, etc.
Clostridium botulinum- This is virus which cause due to unpacked or improperly packed
fish.

CONCLUSION
From the above discussion, it is clear that there are different types of disease which cause
due to fungi, bacteria attacked on food items which cause physical or chemical
contamination. Clostridium perfringens, Hepatitis A, etc. are some examples which
cause due to food borne infection and poisoning.

References
Thomson, G. R. and et. al., 2013. International trade standards for commodities and products
derived from animals: the need for a system that integrates food safety and animal
disease risk management. Transboundary and emerging diseases. 60(6). pp.507-515.
Whelan, K. and Quigley, E. M., 2013. Probiotics in the management of irritable bowel
syndrome and inflammatory bowel disease. Current opinion in gastroenterology. 29(2).
pp.184-189.

Thank you