HND Hospitality: Comprehensive Report on Food Safety Management

This report provides a comprehensive overview of food safety management within the hospitality industry, focusing on the critical controls required to prevent physical and chemical contamination of food. It compares the characteristics of food poisoning and foodborne infections, detailing their causes, symptoms, and prevention methods. The report also explores how foodborne illnesses can be effectively controlled through measures such as proper hygiene, temperature control, and food handling practices. It concludes by emphasizing the importance of maintaining stringent safety and cleanliness standards in the food industry to protect the health and well-being of both customers and employees, referencing studies on HACCP and ISO 22000 implementation. Desklib provides access to similar reports and study tools for students.

Food Safety Management

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

Introduction
Food and beverages industry is the foremost growing sector in now in
days. In this sector food safety is one of the major issue because
unsafe food leads to unhealthy life and death. According to survey
2.5 million peoples including children face death due to unhealthy
food and beverages.

Controls required to prevent physical
and chemical contamination of food
Food Contamination: It refers to harmful chemicals and
microorganisms which is present in food due to which consumers
face illness and unhealthy condition. In other word it is refers to
the situation in which food is corrupted by unhealthy and harmful
factors such as physical contamination, biological contamination
and chemical contamination.

Cont...
Physical and chemical contamination: Physical contamination is
occurred when the food is in preparation process it may be pieces
of equipment of food preparation, steel wool's, etc.. Chemical
contamination is occur when food is interact with any of natural
or artificial contamination.

Cont...
Physical contamination: Following are the some ways by which
physical contamination can be controlled-
 Avoid to wear any type of fashion accessories while
preparing any type of food.
 Broken glasses plastic pieces are always store in a separate
and safe place.

Cont...
Chemical contamination: Following are the various ways by which
chemical contamination can be controlled-
 Provide proper training to employees related to use of
chemical products.
 Always wash food material with clean water.

Cont...
Remark related to control: To control physical contamination of
food restaurant must make rules and regulation such as no
employees can wear any type of jewelry and they have to wear
globs and hair cap. Whereas to control chemical contamination
they provide training related to use of chemical.

Compare the characteristics of food
poisoning and food borne infections
Difference between food poisoning and food borne infections
Food poisoning Food borne infections.
It is cause due to bacteria, virus
or parasites which is present in
food.
It is cause by food which is
contaminated with harmful
bacteria or other pathogen.
Symptoms will develop within
minutes.
Symptoms will develop in
several weeks.

Cont...
List of food borne infections:
 Hepatitis
 Listeriosis
 Cyclosporiasis

Cont...

Cont...
Characteristics of food poisoning and food borne infections: Food
poisoning is caused due to bacteria, virus or parasites which is
present in food and its Symptoms are like a person will suffer
from vomit, diarrhea, nausea and abdominal pain. Food-borne
infection is cause due to harmful bacteria or other pathogen
which is present in food and its symptoms is almost same as food
poisoning but it occur after 2 to 3 days.