Unit 31 Food Safety Management Report: LEON Restaurant Analysis

This report, prepared for Unit 31 of the HND Hospitality Management course, focuses on food safety management within the hospitality industry, using LEON restaurant as a case study. It begins with an introduction to food safety and its importance. The report delves into controls for preventing chemical and physical contamination, detailing the types of contamination, the required controls, and the role of management in ensuring food safety. It also examines the characteristics and differences between food borne infections and food poisoning, including examples of each. Furthermore, the report discusses various food borne illnesses, such as Salmonella and Staphylococcus aureus, and the techniques used to control them. The report concludes by summarizing the key aspects of food safety, contamination prevention, and illness control, with references to relevant literature.

FOOD SAFETY
MANAGEMENT
TASK 1TASK 1

TABLE OF CONTENTS
 INTRODUCTION
 TASK 1
 1.1 Controls required for preventing chemical and physical contamination of
food
 1.2 Characteristics of food borne infections and food poisoning
 1.3 Food borne illness
 CONCLUSION
 REFERENCES

INTRODUCTION
Food safety is a scientific study that described preparation, handling and storage
of food in ways that keep food borne illness. Hospitality industry need to focus on
food safety and manage it in better way that enhance customers for longer time.
The present report is based on LEON restaurant that is one of the best fast food
restaurants chain based in UK.

Controls required for preventing chemical and physical
contamination of food
Food contamination
 Food contamination refers to the presence of microorganisms and harmful
chemicals in food which causes customer illness.
 It referees to edibles that has been corrupted by other substance- either
chemical and physical.
Physical contamination
Physical contaminant is the things that will be visibly seen and not part of food
primary.

CONTI…..
Chemical contamination of food:-
 It refers to food that has been contaminated with artificial and natural
chemical substance, it is very dangerous for customers health.
 It exposes people to any number of toxic matter some of which that will be
fatal

CONTI…..
Thus, to prevents chemical and physical contamination of food manager of LEON
restaurant produce list of controls that are required for the same.
 Staff carefully prepared food.
 They should be washed fruit and vegetables.
 Food handlers checked each packaging of food.
 Keep utensils and equipment in good conditions, maintain and regularly clean.

CONTI…..
 LEON restaurant manager need to provide customers their best quality and
healthy food items that build their positive image.
 Therefore, they try hard to control physical contamination in food which is
mostly contaminated during preparing foods.
 They make assure about entire surfaces are sanitized and clean where staff
prepared food for customers.
 The major part of their concern is that each and every person should washed
their hands properly before preparation procedure.

CONTI…..
 Restaurant manager has to prevent food for chemical contamination that make
edibles healthy and safe.
 They train its food handlers regarding storing food, they need to checked
packaging of each and every food items and assure that there is no risk of
chemical contaminant and damage.

Characteristics of food borne infections and
food poisoning
Differences between food poisoning and food borne infections
Food poisoning Food borne infections
 Food poisoning is an illness
caused by eating unhealthy and
contaminated food or drink
something that is contaminated
with certain types of parasites,
toxins and bacteria.
 Nausea, diarrhea and vomiting are
the common symptoms of food
positing.
 Food illness is an infection of
gastrointestinal tract caused by
beverages or contaminated food
that contain harmful parasites,
bacteria, chemical and viruses
which is different form the food
poisoning.
 Salmonella, Listeria and
campylobacter are the three types
of food borne infections or
illnesses. This infection will
happen when people drink or eat
contaminated foods by bacteria's

CONTI….
Food poisoning Food borne infections
Their symptoms are varied depending
on source of infection.
It is form of food borne illness that
causes by intake of performed toxins.
It also includes allergic reactions and
another conditions where edibles act as
carrier of allergen.

List of food borne infections:-
 Typhoid
 Diarrhea
 Cholera
 Campylobacter infection
 Hepatitis A

Comparison between food borne
infections and food poisoning-
Bases Food borne infection Food poisoning
Characteristics Food borne infection
symptoms generally occur
after 24 hours that depends
on pathogen and will be
both non enteric and
enteric in nature.
Food poisoning symptoms
occur after 72 hours since
eating contaminated food.

CONTI…
Bases Food borne infection Food poisoning
Similarities Eating unhygienic food
and inorganic food
increase number of
pathogen that cause food
borne infection.
Food poisoning is similar
with food borne infection
because it occurs through
eat contaminated food that
causes poisoning.

CONTI….
Bases Food borne infection Food poisoning
Dissimilarities Food borne infection refers
to presence of microbes
and other bacteria which
infect human body after
consumption.
As compare to food borne
infections, food poisoning
is different which refers to
ingestion of toxins
contained by food
including bacterial
produced exotoxins.

Food borne illness
 Food borne illness resulting from food spoilage of contaminated food, viruses,
pathogenic bacteria and parasites that contaminate food.
 Salmonella, staphylococcus aurens and bacillus cereus poisoning are the major
food borne illnesses that effect health of people.

Techniques to control these illnesses
Salmonella
 This infection has been cause during people eat contaminated food usually
poultry, meat or milk. Headache, sick to stomach, fever and cold are its
symptoms.
 Thus, to prevent with this illness people avoid eating high risk foods
including lightly and raw cooked eggs, unpasteurized milk and undercooked
ground poultry and beef

CONTI…..
Staphylococcus aurens
 It is a gram positive and round shaped bacterium that is the member of
firmicutes and micro biota that are found in upper respiratory tract on the skin.
 By using contaminated objects person get infected that dispersed by coughing
or sneezing.

CONTI….
 Bacillus cereus poisoning cause two kinds of food borne illness: vomiting and
diarrheal. Its symptoms are much like C. perfringens food poisoning.
 Water diarrhoea occurs 15 hours after consumption of contaminated food. But
vomiting rarely occurs human body more than other diseases.
 Thus, to control it LEON restaurant manager guide food handlers that
vegetables should be properly washed before cooked and store in accurate
temperature that make it healthy and fresh.

CONTI…
 Thus, to control it LEON restaurant manager guide food handlers that
vegetables should be properly washed before cooked and store in accurate
temperature that make it healthy and fresh.
 To kills germs over fruits and other things that include in cooking need to be
boiled before preparing.

CONCLUSION
 This presentation discussed about chemical and physical contamination of
food prevention techniques. It also discuss food poisoning and food borne
infections types and characteristics and methods how to control it.

REFERENCES
 Koutsoumanis, K.P. and Gougouli, M., 2015. Use of time temperature
integrators in food safety management. Trends in Food Science & Technology.
3(2). pp.236-244.
 Luning, P.A. and et. al., 2015. Performance assessment of food safety
management systems in animal-based food companies in view of their context
characteristics: a European study. Food Control. 49. pp.11-22.
 Zwietering, M.H. And et. al., 2016. Relevance of microbial finished product
testing in food safety management. Food Control. 60. pp.31-43.