Food Safety Management: HND Hospitality Unit 31 - The Ritz Hotel

This report delves into food safety management within the hospitality sector, specifically focusing on The Ritz Hotel. It addresses the prevention of physical and chemical food contamination, differentiating between food poisoning and foodborne infections, and outlining control measures for foodborne illnesses. The report highlights the importance of proper food handling, storage, and cooking techniques, as well as the implementation of food safety training programs and quality control measures. It emphasizes the necessity of maintaining hygiene and cleanliness to prevent foodborne diseases, referencing studies on microbial testing, risk assessment, and specific pathogens like Bacillus cereus. The conclusion underscores that effective food safety management is crucial for preventing illnesses and ensuring customer safety in the hospitality industry.

Food Safety Management

TABLE OF CONTENT
1. INTRODUCTION
2. CONTROL REQUIRED TO PREVENT PHYSICAL AND CHEMICAL
CONTAMINATION OF FOOD
3. DIFFERENCES BETWEEN FOOD POISONING AND FOOD BORNE
INFECTIONS
4. CHARACTERISTICS OF FOOD POISONING AND FOOD BORNE INFECTIONS
5. SIMILARITIES AND DISSIMILARITIES
6. CONTROLLING FOOD BORNE ILLNESS
7. LIST OF DISEASES & PREVENTION
8. CONCLUSION

INTRODUCTION
 Food safety management is a preventative approach towards distinguishing, preventing
and reducing food-borne hazards to ensure food is safe for consumption. The
presentation mainly focused to the facts and information that required to prevent
physical and chemical contamination of foods in The Ritz Hotel. The PPT will compare
difference and similarities between food poisoning and food-borne infections and
discuss how food-borne illness can be controlled.

Food contamination
Food contamination is the situation when the food is spoiled by the presence of
microorganisms and harmful in the food that can cause the illness and the food poisoning
to the person. Contamination is the presence of Physical, Biological or Chemical matter in
our food or food environment.
14/02
/19

Physical Contamination
Physical contamination refers to any visible and tangible object found in food such as; hair,
glass, scabs, plastic, paper, bones from fish/meat, flies, etc. and.

Chemical contamination
Chemical contamination refers to the contamination of food through improper handling or
wrong use of the chemicals.

Control required to prevent physical and chemical
contamination of food
There are various control measures in which physical and chemical contamination of
food can be prevented :
•Physical contamination
•Chemical contamination

Continue..
 For preventing from chemical contamination, The Ritz Hotel must train their food
handlers to how to store food safely. Along with it, they can check damage or leakage
in the packaging. They can maintain the cooking time and temperature to kill
pathogens.

Continue..
• For preventing physical contamination, the staff of Ritz Hotel must be careful when
prepare food. They should keep food covered. They should strictly communicate with
the staff of the rule 'No Glass in the Kitchen

Differences between food poisoning and food
borne infections
Basis Food Poisoning Food-Borne Infection
Meaning Food poisoning is an acute
illness cause by eating
toxins, a form of poison with
food/drink.
Food-borne intoxication is a
form of infection or illness
that caused by ingestion of
food containing live bacteria
that establish and grow
themselves in the human
intestinal tract such as; fungi,
bacteria
Types There are two types of food
poisoning; bacterial and non-
bacterial
There are various types of
food-borne infections are;
Bacterial, Viruses, parasite.
Causes Food poisoning can be
caused by contamination of
food that involve presence of
parasites, viruses and
bacteria that can exist in
food at any stage such as;
Food-borne infections is
caused by harmful bacteria
or other pathogens in
contaminated food that enter
into the body and the
reaction of body tissue to

Characteristics of food poisoning and food
borne infection

Characteristics of Food Poisoning
The characteristics of food poisoning generally seen in the form of enteric and non enteric
symptoms such as; upset stomach, nausea and vomiting, abdominal cramps, dehydration,
etc.

Characteristics of Food borne infection
The characteristics of food-borne infections are also seen in the form of enteric and non
enteric symptoms such as; Diarrhoea, nausea, vomiting, fever, etc.

Similarities and Dissimilarities
Similarities
Food Poisoning and Food-borne infections are very similar in terms of characteristics and
symptoms are somewhere similar of both infection.
The main and common reason of both the diseases is; not cooking foods properly, cross
contamination of foods after cooking, not defrosting food correctly, etc.

Continue..
Dissimilarities
• Food-borne infection is caused by an infectious pathogen in the food and food
poisoning is caused by consuming food that contains toxins.
• The effects of food poisoning can be acute and take place within few hours but on other
hand food-borne infection take much longer time to produce symptoms, may be up to
10 days.

Controlling food borne illness
 Food-borne illness is a disease or irritations of gastrointestinal tract contracted from
eating contaminated food or beverage contains viruses, parasites, bacteria, toxins,
prions. Illness include; Food-borne intoxication and infection

List of food borne illness & Prevention
1. Botulism - Use permitted heat procedures for commercially & home-canned foods
2. Salmonellosis - Keeping food correctly refrigerated before cooking.

Continue..
1. Listeriosis - Washing raw produce carefully under running tap water before eating.
2. Shigellosis - Disposing soiled diapers appropriately

How illness can be controlled
• Food-borne illness can be controlled by properly cooking, storing, handling and
cleaning foods by staff of the Ritz Hotel.
• Staff should separate meat from fruits and vegetables and proper hygiene before, during
and after food preparation can control the chances of illness.

Continue..
• Manager of Restaurant can conduct food safety training program, personal hygiene
program, quality control and assurance program.
• The temperature should be consider carefully while cooking. For example; whole meat
need to reach 145 degree in order to be safe for consuming, ground meat should be 160
degree and poultry should be cooked until it reach 165 degree

CONCLUSION
 From the presentation it has been concluded that food safety management is considered
as an important issue faced in the hospitality industry and improper food and safety
management can cause various diseases such as; food poisoning and food-borne illness.
To prevent from the illness and infection, The Ritz Hotel should train and aware their
staff for maintaining hygiene, cleaning in the kitchen area by various training and
personal hygiene program, etc.

REFERENCES
 Zwietering, M. H. and et. al., 2016. Relevance of microbial finished product testing in
food safety management. Food Control. 60. pp.31-43.
 Koutsoumanis, K. P. and Gougouli, M., 2015. Use of time temperature integrators in
food safety management. Trends in Food Science & Technology. 43(2). pp.236-244.
 Jacxsens, L. and et. al., 2017, April. Food safety management and risk assessment in
the fresh produce supply chain. In IOP Conference Series: Materials Science and
Engineering. (Vol. 193. No. 1. p. 012020). IOP Publishing.
 Tewari, A. and Abdullah, S., 2015. Bacillus cereus food poisoning: international and
Indian perspective. Journal of food science and technology. 52(5). pp.2500-2511.
 Bhunia, A. K., 2018. Foodborne microbial pathogens: mechanisms and pathogenesis.
Springer.

THANK YOU