HND Hospitality Unit 31: A Presentation on Food Safety Management

This presentation provides a comprehensive overview of food safety management within the hospitality industry, specifically focusing on the prevention of physical and chemical contamination of food. It compares the characteristics of food poisoning and foodborne infections, highlighting control measures for foodborne illnesses, such as botulism and Escherichia coli infection. The presentation emphasizes the importance of hygiene, proper food handling, and clear labeling to ensure consumer safety at establishments like Holiday Inn. It concludes that understanding and implementing effective food safety practices are essential for protecting public health and maintaining the integrity of the food supply chain. Desklib offers a variety of solved assignments and past papers to aid students in their studies.

TASK 1
Food Safety Management
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Covered content
• Introduction
• Discuss the controls required to prevent physical and
chemical contamination of food
• Compare the characteristics of food poisoning and food
borne infections
• Control measures of food borne illness
• Conclusion
• References

Introduction
Food safety refers to the discipline which is used in
preparing or handling the food. It is used for preventing the
diseases which are caused by the contaminated food. Food
and safety management is the process of handling the food
so that it won't get contaminated or spoiled.

Control required to prevent physical and chemical
contamination of food
Food contamination is the process in which harmful and
unhygienic chemical substances enters in the food during the
cooking or delivery time. These substances causes the illness
in the human beings who consumes the contaminated food.

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These substances are divided into physical or chemical substances.
These are discussed below:
• Contamination: This substances includes the hair, dust, plants
stalks etc. which are physically present near the food while
preparation.
For example the nails, hairs and the skin of chef who is
preparing the food can highly impact the body of consumers and
make them ill.

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Prevention
• From building: The staff and chef needs to ensure that
there is not any opening in the building through which
the pests can enter.
• From the food handler: The food handler needs to cover
their hair, skin for eliminating the contamination in the
food.

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Chemical contamination: This contamination
contains the residues of pesticides of agro chemicals, drugs
etc. This can also be done through environment and various
chemical substances present in kitchen. This can
contaminate the food which can cause the consumers illness.

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Prevention
• Clear labels: The staff of Holiday Inn needs to label the
chemical substance along with the expiry date and
guidelines to use so that consumer won't contaminate
their food.
• Drain seals: The management of the hotel needs to
ensure that the drainage system are sealed properly.

Characteristics of food poisoning and food
borne infections
There are two different terms i.e. food poisoning and food
borne illness which are used interchangeably. Management
of Holiday Inn should state the benefits of eating healthy
food and avoiding the contamination in food.

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The disease and infection in food are caused by the micro
organisms such as germs, bacteria etc. The contaminated
food from such microorganism, when consumed can leads
to food poisoning in the human body.

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Several food borne infections along with the characteristics
are discussed below:
• Campylobacteriosis
• Cryptosporidiosis

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Food poisoning: It is the process of infection in
human body due to consuming contaminated food which
turns the food unhealthy. This can be treated using several
methods at home and does not need any specific treatment.
The contaminated person should eat light and little food
during the treatment.