This report delves into the critical aspects of food safety management, focusing on contamination, food poisoning, and foodborne infections. It begins with an introduction to food safety, emphasizing its importance in the hospitality industry, using The Ledbury restaurant as a case study. The report then explores controls required to prevent both physical and chemical contamination, detailing techniques like metal detectors, clear labels, X-ray machines, and spill trays. It differentiates between food poisoning and foodborne infections, outlining the characteristics of each, and provides a list of foodborne infections such as Salmonellosis, Listeriosis, food-borne botulism, and Shigellosis, as well as foodborne illnesses. The report concludes by summarizing the key points and referencing relevant sources. The report offers valuable insights into food safety protocols and the dangers of unsafe food, making it a crucial resource for students of hospitality management.
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