Food Safety Management Report: HND Unit 31, UK Restaurant

This report focuses on food safety management within the hospitality sector, specifically using Neo Bistro, a UK restaurant, as a case study. It begins by defining food contamination, differentiating between physical and chemical forms, and outlining preventative measures for each. The report then compares and contrasts food poisoning and foodborne infections, highlighting their characteristics and dissimilarities. It further discusses how foodborne illnesses can be controlled through various methods, including replacing lost fluids, timely medication, and dietary adjustments. The report emphasizes the importance of food safety management in protecting against contamination and ensuring customer safety. References to relevant literature support the analysis.

Food safety Management
TASK 1

Introduction
 High quality in food is the most common concern in
hospitality sector, In this sector food department has always
been face this challenge and ensure the high food safety while
preparing or serving to the customers.
 Present study based on food safety management for which
report consider to be taken Neo Bistro, Mayfair restaurant
which is based on UK.

1.1 Controls measures to prevent for physical and
chemical contamination of good.
Food Contamination
 This term refer to the harmful substance which is mainly
found in food which is also called chemicals and
microorganism.
 This chemical can cause illness and death.
 Food contamination is divided into three parts biological
contamination, physical and chemical contamination.

Physical contamination
 Physical impurity has occurred at any stage of the food
making process which can includes by steel wool, pieces of
plastic.
 Due to this chemical dross food can harm human health .
 For example it may possible that in the process of repair
anything or replace with some plastic equipments.
 So that, may those particles get into the food by accident.

Chemical Contamination
 Chemical Contamination food may get harmed by some
artificial chemical substance.
 Chemical contamination is more dangerous or injurious to
health that may cause fatal.
 Chemical impurity can occurred at anytime whether in the
process of manufacturing or either by pesticides transferred
from the soil.
 For example : sometimes Kitchen Chef may avoid to wash
fruits or vegetable this may cause insects or bacteria which
transfer to the food as well.

Prevent measures for Physical Contamination
 Keep food Covered
 Always wear hat or hair cap to protect physical
contamination process.
 Staff needs to keep nails short and clean in order to protect
physical impurity.
 Staff should clean surroundings and kitchen appliances.

Prevention for Chemical Contamination
 Restaurant needs to ensure that chemical substances has
always away from food like control pests has always used
and stored in the correct way.
 Rest needs to use safe oil and fresh vegetables or fruits
while making food.
 Restaurant should also need to repair oiling of machines in
order to protect the machinery protection.

1.2 Comparing the characteristics of food Poisoning and
good borne infections.
List of food borne infections
 Giardiasis
 Listeria
 Salmonella

Basis of comparison Food poisoning Food borne infections
It is a form of food-
borne illness which is
caused by the
ingestion of some
toxins.
It is an allergic reaction
where food is acts as a
carrier of allergen.
Characteristics This shows the
symptoms of vomiting,
nausea and diarrhoea.
This shows the symptoms
of fever, dizziness,
vomiting, stomach cramps
etc.
Dissimilarities This is caused by the
toxin that is eaten by a
human and then the
toxin may be produced
by the bacteria which
is grown on a food, as
a result, from
chemicals.
This is caused by the
pathogens which are
produced in food and
creates harmful effects
upon the body. Basically
these pathogens are
destroyed when food is
cooked but when it is
undercooked then it causes
food-borne infection.

Comparing the characteristics of food
poisoning and food infections.
Dissimilarities
Characteristics of food poisoning
 It is commonly referred to as food poisoning which is caused
by rotten food.
 It may cause Abdominal pain, vomiting and loss of appetite.
 Food poisoning infection depends upon the source through
infection get into the human body.

Characteristics of food borne infections
 Food born disease risk groups are generally Elderly people,
Pregnant women, Immunocompromised or Debilitated
people.
 This is generally has been found by birth which is different
from food poisoning.

Similarities
Similarities
 Food borne infection and food poisoning both the term is
used interchangeably by customers.
 The similarity between both the terms is they both ill human
body and dangerous to their lives.
 They both given same symptoms such as bloody vomit or
stools, extreme pain or sever fever etc.
 Besides, the main reason behind both the diseases is bad
food.

1.3 Discussing how food borne illness can be controlled
 Food borne illness can be prevented by different methods in
order to reduce the risk factors of illness or death.
 It is the kind of infection or irritation faced by human body
due to bacteria which consist in food or some beverages.
 This affect the overall human body and affect the long term
cause for the ineffectiveness of human body.

 Food poisoning contains harmful bacteria such as parasites,
virus or some risk full bacteria. This generally found in
infant child, older adults or with people who having weak
immune systems.
 List of Food borne disease are listeria, campylobacter,
salmonella all these are the kinds of food borne disease.

Prevention s for Food borne illness.
 The foremost way to prevent food borne illness is
replacing lost fluids and electrolytes in order to reduce the
chances of dehydration.
 Timely people needs to take proper medication prescribed
by the doctor.
 Drinking plenty of water or liquid diet to protect the body
from bacteria.
 Avoid fatty items of food such as pizza, burger, sugary
food or junk food.

Conclusion
 As per the above report it has been analysed that food safety
management is the crucial process for hospitality sector to
protect the food contamination.
 In this present study it has been discussed about the physical
and chemical contamination food and their control measures.
 Further, study also explained about the effectiveness of food
preservation methods that helps company to full fill the
customer safety.

References
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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
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Mikulsen, M. and Diduck, A. P., 2016. Towards an integrated approach to disaster
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Nychas, G.J.E., Panagou, E.Z. and Mohareb, F., 2016. Novel approaches for food safety
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