Food Safety Management Report: Subway & Food Safety

This report examines food safety management, focusing on the fast-food chain Subway. It begins with an introduction to food safety, emphasizing the importance of preventing foodborne illnesses. The report then discusses controls required to prevent physical and chemical contamination, detailing specific measures like jewelry restrictions, clean nails, proper chemical storage, and pest control. It compares food poisoning and foodborne infections, outlining their causes, characteristics, and preventative measures. The report further explores ways to control foodborne illnesses, including proper food handling, temperature control, and sanitation practices. It concludes by highlighting the significance of food safety for long-term success and profitability in the hospitality industry, referencing the potential consequences of inadequate food safety management.

Food Safety Management

TABLE OF CONTENT
1. INTRODUCTION
2. Discussing controls required to prevent physical and chemical contamination
for food.
3. Comparing characteristics of food poisoning and food borne infections.
4. Discussing how food borne illness can be controlled.
5. CONCLUSION
6. REFERENCES

INTRODUCTION
 Food safety is a term that describes handling, preparing and storing of food products in
such way that it leads in preventing food borne illness (Certa, and et.al., 2018). Thus, in
the following report, subway has been taken into consideration. It is a privately held
fast food restaurant franchise that sells submarine sandwiches and salads.
 In the following report, controls that are required in preventing physical and chemical
contamination of food will be discussed along with characteristics of food poisoning
and food borne infections.

CONTROLS REQUIRED TO PREVENT PHYSICAL AND
CHEMICAL CONTAMINATION OF FOOD
• Food contamination is referred to as harmful chemicals and micro organisms that are
present in food and can cause illness to the consumers (De Boeck, Jacxsens, Bollaerts
and Vlerick, 2015).
• Further, Physical contamination of food is one which occurs when object gets
contaminated to the food. This objects include hair, glass, metal, pest, jewellery, dirt and
fake nails.

Physical Contamination
• The jewelry must be kept away while preparing and handling of food products.
• The nails of a person preparing food should be short and clean. Workers of subway
must also avoid wearing fake nails that has chances of falling off and making food
contaminated.

Chemical contamination
• Kitchen cleaning utensils must be stored properly. They must be not stored in the
place where cleaning chemicals are placed.
• Pest control products like fly spray and rat poison should be kept away from food
products as their consumption is extremely hazardous to health.
.

Listing of Control methods which subway could
follow-
Physical Contamination & Chemical Contamination
•Should prepare food carefully.
•Check the food before start cooking.
•Use metal detector

Physical Contamination & Chemical
Contamination
 Physical contamination can be controlled by providing training to staffs of subway in
order to avoid contamination.
 In order to control chemical, the drainage at workplace should be sealed

Comparing the characteristics of
food poisoning and food borne
infections

Food Poisoning
Both food poisoning and food borne infection is the term that is often used by consumers
interchangeably.

Food borne infections.
• Food borne infection is an infection that results due to consumption of contaminated
food. In other words, food poisoning is a part of food borne infection (De Boeck, and
et.al., 2016).

Characteristics of Food Poisoning and food
borne infection
Bases of comparison Food poisoning Food borne infections
1. Meaning It is an acute
gastrointestinal disorder that
is caused by bacteria or
toxic products and chemical
residues in food.
It is an illness that is due to
spoilage of food because of
pathogenic bacteria, virus or
parasites that contaminates
food.