Food Safety Management Report: Comparing Food Poisoning & Infections

This report delves into the critical aspects of food safety management, addressing the prevention of physical and chemical contamination in food, with specific examples relevant to Sat Bains restaurant in the UK. It meticulously differentiates between food poisoning and foodborne infections, outlining their distinct characteristics and methods of transmission. The report further explores the similarities and dissimilarities between these conditions, providing a comprehensive understanding of their nature. It also examines strategies for controlling foodborne illnesses, including a list of associated diseases and their respective prevention methods. The conclusion emphasizes the significance of food safety management within the hospitality industry, highlighting the potential consequences of inadequate practices. The report is well-structured, providing a clear and concise overview of the key concepts and issues related to food safety.

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. COMPARING THE CHARACTERISTICS OF FOOD POISONING AND FOOD BORNE INFECTIONS
5. SIMILARITIES AND DISSIMILARITIES
6. CONTROLLING FOOD BORNE ILLNESS
7. LIST OF DISEASES & PREVENTION
8. CONCLUSION
9. REFERENCES

INTRODUCTION
 Food Safety is a global concern that covers a variety of different areas of everyday life.
It refers to handling, preparing and storing food in a manner in order to best reduce the
risk of individuals becoming sick from food borne illnesses. Food safety management
plays a very important role in preventing diseases causing from contaminated food. The
PPT will compare difference and similarities between food poisoning and food-borne
infections and discuss how food-borne illness can be controlled context with Sat Bains
restaurant of United Kingdom .

CONTROLS REQUIRED TO PREVENT PHYSICAL
AND CHEMICAL CONTAMINATION OF FOOD
Food Contamination refers to the presence of harmful chemicals and microorganism in
food which can cause illness in consumer. The food which is corrupted by another
substances like biological, chemical or physical.

Physical Contamination
It happens when foreign object contaminates food and it can be happen at any stage
manufacturing of food.

Chemical contamination
This is the type of contamination where food has been contaminated through artificial or
natural substance made up of chemicals. As compare to physical contamination, chemical
contamination is much more dangerous to health of people as chemical expose to any
number of toxic substances.

Listing of Control methods which Sat Bains
restaurant could follow-
Physical Contamination & Chemical Contamination
•Washing hand on regular basis.
•Should prepare food carefully.
•Check the food before start cooking.
•Use metal detector

Physical Contamination & Chemical
Contamination
 In order to control physical contamination, it is very important that Sat Bians
restaurants should provide training staffing members so that this type of contamination
can be avoided at workplace. For example, wearing gloves, kitchen cap i.e. toque,
proper utensils and container etc.
 In order to control chemical; contamination in food, it is very important that staff
members should be given training on hazardous chemical, should wash hand regularly,
should wash fruits and vegetables in right manner. Moreover, the drainage at workplace
should be sealed

Comparing the characteristics of food poisoning
and food borne infections

Food Poisoning
It is the type of illness which is caused by toxins in food or bacteria in food. These toxins
or bacteria are produced by micro-organisms and it can arise naturally in food.

List of Food Borne Disease
• Q Fever
• Cholera
• Typhoid
• Escherichia Coli Infections

Characteristics of Food Poisoning
• It is mainly caused by unhygienic areas or where surroundings are not clean.
• It is caused by improper handling in preparing of cooking of food.