HND Hospitality: Food Safety Management & Illness Control - Prezzo

This report provides an overview of food safety management, focusing on Prezzo, an Italian restaurant chain in the UK. It discusses controls required to prevent physical and chemical contamination of food, including training for staff, maintaining cleanliness in food preparation areas, and proper storage of food products. The report also compares the characteristics of food poisoning and foodborne infections, highlighting differences in symptoms, causes, and treatment approaches. Furthermore, it outlines strategies for controlling foodborne illnesses, such as preventing sporadic cases by avoiding unpasteurized milk, adopting good hand washing practices to prevent listeriosis, implementing proper sterilization practices to prevent gastroenteritis, and ensuring proper sterilization of raw vegetables to reduce the risk of botulism. The report emphasizes the importance of management's role in maintaining high levels of cleanliness and implementing safety measures within food premises.

FOOD SAFETY MANAGEMENT
TASK 1

TABLE OF
CONTENT
 INTRODUCTION
 1.1 Controls required to prevent physical and chemical
contamination of food
 1.2 Comparison of the characteristics of food poisoning and food
borne infections
 1.3 Controlling food borne illness
 CONCLUSION
 REFERENCE

INTRODUCTIO
N
Food safety and management is the foremost function of any food
production settings. Safety of food and its management need certain
compliance of different protocols that helps in maintaining processes
related to food preparation process and cleanliness factors. This
presentation will undertake Prezzo, an Italian chain of restaurant in
UK established in year 2000 to relate the mentioned facts. The
content of presentation will highlight some basic description to food
related problems and controls required to prevent physical and
chemical contamination of food. It will enclose a comparison of
characteristics related to food poisoning and food borne infections
with a description of controlling measures for food borne illness.

1.1 Controls
required to
prevent
physical and
chemical
contamination
of food
 Food contamination terms as the presence or addition of any
unwanted substance that make it unsuitable for consumption.
 Food can be contaminated physically or chemically.
 Physical contamination can take place by accidents like falling of
foreign materials or particles such as insect, plastics, small
equipment etc.
 Similarly, food can be chemically contaminated by spillage or
addition of any unwanted chemical substances to food materials.

CONTI…..
Any type of contamination that can take place within any restaurant
set up like Prezzo can be prevented by
Proper inclusion of safety measures within food preparation areas.
The cooks with other cleaning staff must be trained regarding
standard safety protocols that has to be followed.

CONTI…..
For preventing physical contamination-
Food preparation section must be free from any small objects so
that risk of falling objects in food can be eliminated.
Even staff members must be strictly prohibited to bring such
objects within restaurant's cooking area.
At Prezzo cooks are advised to wear apron, head covers, gloves,
their pockets must be empty, nails should be cut properly.
These measures will reduce the instances like falling of hair, nails,
small objects in food while preparation.

CONTI…..
For preventing chemical contamination-
Availability of separate foot-wears and overcoats for staff make the
area dust and germs free.
Dishwashers must be provided with mild soaps, they must be
trained for infection control measures and importance of dry
environment for kitchen area.
At Prezzo, cooks must keep a daily track on storage, expiry dates
of products, material of used containers to reduce occurrence of
chemical imbalances in products.

1.2
Comparison of
the
characteristics
of food
poisoning and
food borne
infections
 Food infections and food poisoning both are two elements of
food-borne disease or illness.
 People are prone to have these discomforts by continuously intake
of contaminated food, water or unhygienic practices during
preparation and serving food items.

CONTI…..
Food poisoning
Food poisoning is a type of discomfort that occurs due to intake of
food items that contains toxic substances such as different variety
of mushrooms have toxins.
Symptoms of food poisoning are common such as vomiting,
indigestion, fever, loss of appetite.

CONTI…..
Food borne infections
Food infections are certain irritations that take place by intake of
food items that involves a considerable amount of virus, bacteria or
microbes that produces toxins within the system.

CONTI…..
Common food-borne infections are
Q- fever
Typhoid
Vibrio infections
Cholera
Campylobacter infections
E Coli infections