Food Safety Management: Preventing Contamination Report Analysis

This report examines food safety management, focusing on the prevention of physical and chemical contamination in food, and the characteristics of food poisoning and foodborne infections. Using the JW Marriott as a case study, it explores various control measures to mitigate foodborne illnesses. The report details the sources of contamination, including building issues and food handlers, and emphasizes the importance of clear labeling and proper drain seals. It differentiates between foodborne infections, such as Salmonellosis and Campylobacteriosis, and food poisoning, discussing their characteristics and control strategies. The report also covers specific illnesses like Botulism and E. coli infection, providing preventative measures. The conclusion highlights the significance of food safety in organizations and the role of government regulations in protecting consumers.

Food Safety Management
Task 1

Table of content
• Introduction
• Controls required to prevent physical and chemical contamination of food.
• Characteristics of food poisoning and food borne infections.
• Control measures of food borne illness.
• Conclusion
• References

Introduction
Food safety is described as the scientific discipline that the
used while handling, preparing and storage of foods. This
presentation is based on the JW Marriott which was
founded in the year 1984 and has its headquarters in United
states. This is one of the luxurious hotels chain in world. In
this presentation understanding of the agents that causes
food borne illness and contamination of food would be
discussed.

Controls required to prevent physical
and chemical contamination of food.
Food contamination is a process where the harmful chemical substances
inserts into food while in the process of cooking or delivery or at the time of
eating. These harmful chemicals and microorganism can cause illness in the
body of individuals who are eating it. These harmful substances which are
present in the food can be classified into physical or chemical contamination.
These are the findings that were present in the food which was delivered by
them to their customers.

Continued...
Physical contamination: this is considered as the space where the objects
such as hair, plants stalks or any other object that is physically present
around the food gets inserted into it and make food contaminated as a
whole. For example the nails, hairs and the skin of chef who is making
the food can seriously impact the food and make consumer ill. Also the
contamination can be contacted through the animals or pest which are
present near by.

Continued...
Chemical contamination: This includes the term that chemical
contamination can be present in the food through the use of
agrochemicals such as residue of pesticides and veterinary drugs. Also
this can be done from environmental sources. As it is seen that there
are various chemical substance available in kitchen that can impact the
food strength and can also make the food contaminated due to which
customers and the users of food can get ill.

Continued...
Prevention method
It is important and is better to have prevention technique rather than having
it cured, so there are things which should be used so as to prevent
contamination of food. These measures includes the following:
From building, From the food handler, Clear labels and Drain seals.

From Building: it should be duty of the chef and the hotel staff to
check that there is no opening in the premises of the hotel. They
should check that is there is any plaster, paints, pieces of breaks,
or there is no broken tiles in the area of kitchen premises where
the food is being prepared. For this purpose the company clean
the premises and should train staff so that there is no
contamination in the food while it is being prepared or in the
process of delivery.
Continued...

Characteristics of food poisoning and
food borne infections
There are two different terms such as food borne illness and food poisoning that
can be used interchangeably. Managers of JW Marriott needs to understand the
importance of making food healthy and not making it contaminated. The
infections that are caused by food includes contaminated organism such as live
bacteria and many more. Also poisonous substance if contaminated in food can
cause food poisoning in the body of individuals.

There are various food borne infections which includes the
following:
Salmonellosis
Toxoplasmosis
Cryptosporidiosis
Campylobacteriosis and many more.
Continued...

Continued...
There are various characteristics which includes the following:
Food borne infections
Campylobacteriosis: This is considered as a bacteria which occurs by using the
contaminated food like raw food or poultry food.
Cryptosporidiosis: This is the protozoa which is caused due to the organism which
has a complex life cycle which can be inherited by single grown up animals.

Continued...
Food poisoning
This is the process where the human body gets infected due to eating of any
poisonous food. This can be recovered at home through various methods and
does not need any specific treatment for this.
Also it is suggested to the contaminated person that they should eat light and
little meal while in the process of treatment.