HND in Hospitality Management: Food Safety Management Report

This report provides a detailed overview of food safety management, emphasizing its critical role in the hospitality industry. It explores various aspects of food safety, including physical and chemical contamination, and differentiates between food poisoning and foodborne infections. The report discusses the causes, symptoms, and control measures for various foodborne illnesses such as Salmonella, Campylobacteriosis, and Gastroenteritis. It highlights the importance of personal hygiene and food preservation methods to reduce the negative impact on consumer health. The report concludes with a call for maintaining high standards of food safety to protect individuals and the industry from the adverse effects of unsafe food practices. The report is based on the unit 31 Food Safety Management assignment for the Higher National Diploma (HND) in Hospitality Management.

Food Safety Management

Introduction
 Food and safety is an important concern for the individual because of
the increased awareness of health. Customers have increasing inclined
towards demanding hygiene and safe food products.
 Food safety is mainly concerned with preparation, handling and
storage of food products in a proper manner to prevent food borne
illness.

Controls Required For Prevention
 Food contamination- Food contamination is defined as condition in
which food is being spoiled by the presence of harmful micro
organisms which cause illness and food poisoning to an individual.
 This causes harm to individual health and reduces quality of products.

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Physical contamination
 It is related with the objects which contaminates the food such as hair,
plant stalks and pieces of plastics and metals that occur at the
production process of food and contaminates it.
 Their are some control measures required to prevent physical
contamination such as use of glass utensils, employees at restaurant
should wear proper gloves and cap in order to reduce physical
contamination of food.

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 Physical contamination is very dangerous to human health and
therefore affects food safety.

Chemical contamination
 It refers to the condition in which food is contaminated with natural or
artificial chemical substances.
 This occurs as a result of use of agro chemicals and pesticides and
contamination from environmental sources such as water, air and soil
pollution.
 It is necessary for Prezzo to take effective control measures such as
Clear Labels, Spill Trays & Decks, Drain Seals in order to reduce
contamination.

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This occurs as a result of use of agro chemicals and pesticides and
contamination from environmental sources such as water, air and soil
pollution.

Compare the characteristics of food poisoning
and food borne infections
 Food poisoning is an illness caused by eating the contaminated food
which results in vomiting and diarrhea.
 Food borne infections- It is also in context with the bad quality of
products which causes infections to the human body.
 This infection causes vomiting, diarrhea and many other symptoms.
This could be controlled by proper hygiene which prevents
contamination and further spreading.

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 Their is a list of food borne infections such as Cholera, Pin worm
infection, gastroenteritis, botulism and many more.
 All these have a great effect on consumers health.

Difference Between Food Poisoning And Food
Borne Infections
Food poisoning Food borne infections
This is an illness caused by eating
contaminated food with the presence of
bacteria and viruses within the food.
This type of infections is caused by
infectious pathogens in the food which
release toxins and has a great impact on
individuals stomach.
In this, food poisoning symptoms occur
after an hour of eating contaminated
food.
Symptom take long time to occur around
24 to 48 hours after eating contaminated
food.

Characteristics of food poisoning and food
borne infections
 Bacteria, viruses and toxins are the main issues for the cause of food
poisoning which causes upset stomach, cramps, vomiting and food
borne infections are mainly caused by contaminated food and beverages
because of existence of microbes and pathogens and causes diarrhoea,
vomiting , nausea and fever.

Comparison
Food borne infections Food poisoning
It is a normal infection which cause
vomiting, diarrhoea fever and it
can be prevented with normal
medicines
In it illness caused by bacteria and
people feel sick, vomiting and
cramps are symptoms of it. It also
has a similar symptoms such as
vomiting, fever and many more.

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These are the major food borne illness which the individual faces and
has impact on health.

Food borne illness
 It is an illness resulting from food spoilage of contamination food. This
type of illness for longer time and has a great impact on consumers
health.
 It is also caused by micro organisms and bacteria which effects
consumer health.

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 This illness causes a number of disease which are listed below and
ways to control them properly-
 Salmonella
 Campylobacteriosis
 Gastroenteritis

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Salmonella
 These bacteria are very dangerous and are present in intestinal tracts of
human body.
 This causes the disease of diarrhea, vomiting and fever. For preventing
this, food should be cooked properly and individuals should wash
hands while handling food.

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Campylobacteriosis
 It is the common bacterial infection of human which is transferred from
chicken, mushroom and results in fever and cramps.
 In order to prevent this, individual needs to wash hands as well as keep
raw meat away from other foods.

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Gastroenteritis
 It is the major bacteria which has impact on individuals health in the
form of vomiting and diarhoea.
 In order to control the infection individual should wash hands before
cooking food as well as cover the food to avoid physical food
contamination.

Conclusion
 From the above report it has been concluded that food and safety
management is an important concern for the individuals as well as for
food industries in order to reduce the negative e impact on health of
individuals.
 Individuals should maintain personal hygiene as well as various food
preservation measures in order to keep food stuffs healthy and safe.

References
 Motarjemi, Y. and Lelieveld, H. eds., 2013. Food safety management: a
practical guide for the food industry. Academic Press.
 Lao, S.I., Choy, K.L., Ho, G.T., Tsim, Y.C., Poon, T.C. and Cheng,
C.K., 2012. A real-time food safety management system for receiving
operations in distribution centers. Expert Systems with Applications.
39(3). pp.2532-2548.