Food Safety Management in Hospitality: Prevention and Control

This report provides an overview of food safety management within the hospitality industry, focusing on the controls required to prevent physical and chemical contamination of food, a comparison of food poisoning and foodborne infections, and methods to control foodborne illnesses, specifically within a Marriott hotel context. It details various types of contamination, including physical contaminants like hair and utensils, and chemical contaminants arising from improper food handling. The report further differentiates between food poisoning and foodborne infections, highlighting specific infections such as Shigella and Campylobacteriosis, and their characteristics. Control measures for illnesses like Botulism and E.coli infection are discussed, emphasizing preventive actions to minimize contamination risks. The conclusion underscores the importance of food safety management for maintaining high standards in food production and ensuring customer well-being. Desklib provides access to this and other solved assignments to aid students in their studies.

FOOD SAFETY
MANAGEMENT

Table of Content
 Introduction
 Controls required to prevent physical and chemical contamination
of food
 Compare characteristics of food poisoning and food borne
infections
 Food-borne illnesses can be controlled
 Conclusion
 References

Introduction
Food safety management is a approach used to determine,
forbid and cut down food-borne hazards so to maintain the
pureness of food. It is important as it directly affects the
health of an individual in a positive or negative way.

Controls required to prevent physical
and chemical contamination of food
Food contamination refers to a process in which germs,
bacteria, fungi, pathogens etc. affects the quality of
product and makes it unhygienic or toxic in nature which
can not be consumed by human being.

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There are two types of
contamination which is
faced by hotel like
Marriott:
 Physical contamination
 Chemical contamination

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Physical refers to any foreign particles like hair, plastic,
utensils in which it is made etc. which deteriorates the
quality of product and makes it uneatable. Reason behind
physical contamination includes nail paints, dust, utensils,
animals like lizards, insects etc.

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Physical contamination can be controlled by various means
like window should be closed at the time of preparing of
food so that microorganism wont get the path of entering
in to kitchen. Moreover proper and clean utensils must be
used by Marriott hotel so that cross contamination would
be reduced to a certain level.

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Chemical contamination refers to rotten food due to
chemical substance which is already present in the food.
Chemical contamination can be reduced if proper safety is
taken under consideration while making the food.

Compare characteristics of food
poisoning and food borne infections
Food poisoning is a disease which caused by eating
intoxicated or unhealthy food which could not be digested
in a human body.

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It leads to diarrhoea ,
headache, nausea etc. On
other other hand, food
borne infection refers to
rotten or contaminated
food due to toxic
particles.

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List of food borne infections is given below,
 Shigella
 Staphylococcus aureus
 Bacillus cereus
 Campylobacteriosis

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Characteristics of food borne infections
Shigella: It is a type of infections disease which is caused
by Shigella bacteria. It causes diarrhoea and nausea in
humans.