Food Safety Management: Contamination, Illness, and Control

This report delves into the critical aspects of food safety management, essential for the hospitality industry. It begins with an introduction to food safety principles, emphasizing the importance of preventing foodborne illnesses through proper handling and preparation. The report then explores the prevention of both physical and chemical contamination, detailing control measures such as metal detectors and cleaning protocols. It differentiates between food poisoning and foodborne infections, outlining their characteristics, symptoms, and potential severity. The report further discusses various foodborne illnesses, including Campylobacter, Giardia, and Staphylococcus, and provides strategies for their control. The conclusion reiterates the significance of food safety in protecting public health. The report is supported by references to relevant academic sources.

Food Safety Management
(TASK 1)

Cover Content
 Introduction
 Prevent physical and chemical contamination of food
 Characteristics of food poisoning and food borne
infections
 Control food-borne illness
 Conclusion
 References

Introduction
Food safety refers to scientific discipline that explaining
preparation, food storage and handling in a way to
prevent the food- borne illness. It is related to proper
handling and cooking food to protect from the forborne
illness that can be caused through microbes for an
instance fungi, bacteria, virus etc.

Prevent physical and chemical
contamination of food
Food contamination explained as presence of the
microorganism and harmful chemicals in food that can
cause the illness to people. It reduces the food safety
along with its quality and also create the negative affect
on people health.

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Chemical and physical
contamination are two
different kinds of food
contamination which are
mention below:
 Physical contamination
 Chemical contamination

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Physical contamination- Under this, food has been
contaminated through foreign objects at the stage of
production process. It happens when the actual objects are
contaminate food. When any kind of harmful object
contaminate food then it leads to the physical
contamination.

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There are some controls which need to prevent physical food
contamination mention below:
Use metal detector- It is used mainly at end of the
manufacturing process. If in packaging of product there is
any metal then detector scan it.
Clear openers- It is necessary for the restaurant to clean the
openers in proper way to prevent food from microorganism.

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Chemical contamination- It is a serious food contamination
source. It can lead top the food poisoning and also can
harm health of people. It occurs when the food come in
contact with the any chemical and also lead to the
chemical food poisoning.

Characteristics of food poisoning and
food borne infections
Food poisoning refers to
illness that can caused
through the bacteria or
other toxins which
involve in food. Under
this, health issues are
arise from eating
contaminated food.

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Food borne infections can be caused through food ingestion
that containing the pathogenic microorganism. It is an
inflammation of bowels and stomach.

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Difference among food poisoning and food borne
infections
Food poisoning Food borne infections
It is form of the forborne illness
and caused through ingestion of
the preformed toxins.
It is an infection arising from
eating contamination food with
microorganism.
The food poisoning can be
cause nausea, Stomach cramps,
fever etc.
It can cause diarrhoea, vomiting
and some of other symptoms.

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The food borne infections are Gastroenteritis, Cholera,
Shigellosis etc. These all develop the negative impact on
people health. On the other hand characteristics of food
poisoning and food borne infections are on the basis of
death possibility and symptoms.