Food Safety Management Report: Contamination, Illness, and Control

This report delves into the critical aspects of food safety management within the hospitality industry. It begins with an introduction to food safety and its importance in ensuring customer well-being. The report then explores the control measures necessary to prevent physical and chemical contamination of food, including washing of equipment and maintaining food quality. It differentiates between food poisoning and foodborne infections, outlining their causes and characteristics. The report further discusses various foodborne illnesses, such as E. coli and Staphylococcus aureus, and emphasizes the importance of cleanliness and hygiene in controlling these illnesses. Finally, the report concludes by highlighting the significance of food safety practices to prevent contamination and related diseases like vomiting and cramps, referencing relevant sources to support its findings.

Food Safety Management

 Introduction
 Control required to prevent the physical and chemical
contamination of food.
 Characteristics of food poisoning and food borne
infections
 Controlling food borne illness
TABLE OF CONTENT

 Food safety management refers to a management process of a
food business, which performs an activity of monitoring the
quality of food.
 The study includes requirements of control over physical and
chemical contamination of food, characteristics of food
poisoning and food borne infections
INTRODUCTION

Contamination
 Contamination can be defined as a presence of
unwanted and harmful substances in the food.
 It may result in attracting harmful disease by
the consumer of food.
CONTROL REQUIRED TO PREVENT THE
PHYSICAL AND CHEMICAL CONTAMINATION
OF FOOD.

Physical contamination
 Physical contamination is a presence of harmful
substances in the food which can be visible easily.
CONTI…

Chemical contamination
 Chemical contamination can be defined as the
inclusion of drugs, harmful chemicals and other
chemical toxins. They affects the health of
consumers. Chemical contaminates are not visible in
the food.
CONTI…

Control required to prevent physical and chemical
contamination of food
 There are several control measures which are
required to prevent the physical and chemical
contamination like:
◦ Washing of equipment
◦ Good quality
CONTI…

Remark for controlling contamination in food.
 For the purpose of controlling contamination in food,
the restaurant need to wash all the food equipments on
daily basis.
 they need to maintain the quality of food used as raw
material, maintain the cleanliness of food by using
unpolluted food.
CONTI…

Basis Food poisoning Food borne infections
Effect It causes various illnesses
like headache, muscle
paralysis, etc.
It causes stomach flue.
Cause It is caused due to
swallowing of harmful
toxins.
It is caused by
contamination of food.
CHARACTERISTICS OF FOOD
POISONING AND FOOD BORNE
INFECTIONS

Food borne infections
food borne infection causes several infections such as:
 Salmonella
 Norovirus
CONTI…

Characteristics of food poisoning and food borne
infections
 Food borne infections are caused due to presence of
bacteria, and other harmful substances which illness
to the consumer of food.
 Food borne infection takes a long period to show the
systems of infections.
Conti…

 It is caused to due inclusion of harmful bacteria, and
viruses in the food.
Conti…