This report examines crucial aspects of food safety management within the hospitality sector, focusing on the prevention of physical and chemical contamination. It defines food contamination, differentiating between physical contamination (e.g., hair, insects) and chemical contamination (e.g., cleaning agents, low-quality food containers). The report outlines practical avoidance strategies, such as staff training on hygiene, proper utensil cleaning, and supplier input inspection. It contrasts food poisoning (caused by bacterial growth) with foodborne infections (caused by microorganisms) and lists common illnesses like Salmonella, E.Coli, and Listeria. Furthermore, the report describes methods for controlling foodborne illnesses, including Listeriosis, Shigellosis, and Hepatitis A, and highlights preventive measures such as thorough vegetable rinsing and proper cooking of shellfish. The report references several academic sources to support the information provided.
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