Food Safety Management: Contamination, Illness, and Prevention

This report provides a comprehensive overview of food safety management, emphasizing the importance of hygienic practices in the food industry to minimize the risk of foodborne illnesses. It defines food contamination, differentiating between physical and chemical contaminants and their sources. The report details various methods for preventing physical contamination, such as maintaining clean premises and proper food handling. It also explores the characteristics of food poisoning and foodborne infections, including specific examples like Campylobacteriosis and Cryptosporidiosis, and compares foodborne diseases with food poisoning. Furthermore, the report outlines control measures for common foodborne illnesses like Botulism and E. coli infections, offering preventive strategies. The conclusion reiterates the significance of food safety management for maintaining brand image and highlights the importance of eliminating contamination pathways. The report includes a list of relevant references for further study.

Food Safety Management
Task 2

Table of content
• Introduction
• Controls for preventing physical and chemical contamination of food
• Characteristics of food poisoning and food borne infections
• Control measures of food borne illness
• References

Introduction
Food safety is concerned with hygienic and systematic
procedure of preparing and storing food and food products.
It is very much necessary to maintain food safety because it
directly helps in reducing the chances of diseases which is
raised from contaminated food. With the change in need
and preferences of the consumers food safety is becoming
the top most priority of the many organisations in the food
industry.

Controls for preventing physical and
chemical contamination of food
Food contamination can be defined as the harmful chemical process which
results into illness of the consumer. The chances of getting food
contamination starts while cooking or delivery of the food. The
microorganism directly causes illness to the person eating the food. The
harmful substance can be classified into two broad categories which are
physical and chemical contamination.

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 Physical Contamination- It is related with the objects like hair, plants
and other physical objects gets into the food and destroys it. The hairs
and nails of the person making the food can directly result in making
the consumer ill. The physical contamination can also be caused by the
animals which are near to the food.

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Chemical Contamination- These includes the various chemicals present in
the food. These chemicals enters into the food after using pesticides or
by using veterinary drugs in the food. The various chemical substance
present in the kitchen also leads to chemical contamination of food and
due to this the health of the consumer is affected.

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Food Prevention Method
Various food prevention method can be used to protect the food because
protecting the food will directly lead in improving the heath of the
consumer. The methods of food prevention for physical contamination
are discussed below-

Improper premises - The hotel or chef must see that the premises of the
hotel is neat and clear and there must not be any plaster, broken tiles
or paints in the kitchen area or at the place where food is actually
being prepared.
Food Handler- Food can also be saved or prevented by the handler of
the food as the food can get contaminated while delivering it to the
end consumer.
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Characteristics of food poisoning and
food borne infections
Food poisoning and Food-borne illness are inter- related with each other so the
manager must try to understand the need and importance of healthy food.
Live bacteria and poisonous substance directly results into infections from
food contamination. The various characteristics of food borne infections are
discussed below-

The various characteristics of food borne infections are discussed
below-
Campylobacteriosis- This type of bacteria occurs after using
contaminated poultry or raw food.
Cryptosporidiosis- These can be caused by complex life cycle of
the various organisms such as animals and insects.
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Food poisoning- Under this process the human body is affected after eating the
poisonous food. But this infection is easily recoverable because it does not
require any specific treatment. Infected person must try to each light and
healthy food to cure this contamination.
The comparison between food borne disease and food poisoning is discussed on
further slides

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Food poisoning
This is the process where the human body gets infected due to eating of any
poisonous food. This can be recovered at home through various methods
and does not need any specific treatment for this.
Also it is suggested to the contaminated person that they should eat light
and little meal while in the process of treatment.