Food Safety Management Report for Zizzi Restaurant Analysis

This report delves into the critical aspects of food safety management, focusing on the prevention of physical and chemical contamination within the context of a Zizzi restaurant. It meticulously examines the controls necessary to mitigate these hazards, including the use of metal detectors and proper chemical storage. The report then differentiates between food poisoning and foodborne infections, outlining their causes, symptoms, and treatments. Furthermore, it provides a comprehensive discussion on the control of foodborne illnesses, highlighting specific examples such as Salmonellosis and Giardiasis, and the preventive measures that can be implemented. The conclusion emphasizes the importance of food safety management in the hospitality sector. The report references several academic sources to support its findings, providing a solid foundation for understanding and applying food safety principles.

FOOD SAFETY
MANAGEMENT
TASK 1

TABLE OF CONTENT
■ INTRODUCTION
■ 1.1 Discuss the controls required to prevent physical and chemical contamination of
food.
■ 1.2 Compare the characteristics of food poisoning and food borne infections.
■ 1.3 Discuss how food-borne illnesses can be controlled.
■ CONCLUSION
■ REFERENCES

INTRODUCTION
■ Food safety and food hygiene management help to store, handle, and sell safe food to
consumers. Food safety management control and identify hazards in order to make food
safe. This report will be based on Zizzi restaurant. It produces Italian dishes.

1.1 Discuss the controls required to prevent
physical and chemical contamination of food.
■ Physical Contamination: Physical contamination happens when actual object
contaminate the food. Physically contaminated food can be biologically contaminated.
Physical contamination contains dangerous bacteria. There are many sources of physical
contamination such as glass, metal, hair, fingernails, jewelry etc.

CONTINUE….
■ Controls required to prevent Physical Contamination: By detecting physical
contamination, food can be prevent.
■ With the help of metal detector, foreign bodies can be identified in food. It helps to find
and remove high impurity during food processing.
■ Magnetic separators find unwanted materials during the food processing.

CONTINUE….
■ Chemical Contamination: When food come into contact with chemicals, chemical
contamination occur. There are many sources of chemical contamination of food for
example unwashed vegetables, fruits, pest control containers, kitchen cleaning agents,
chemical used in equipment maintenance.

CONTINUE….
■ Controls required to prevent Chemical contamination: Contamination can be control by
■ Always store cleaning chemical away from food. This can help to reduce contamination of food.
■ Zizzi should not use spray pesticides like fly spray at their restaurant. Droplet of spray can be
fall on food.
These methods of preventing physical and chemical contamination can help Zizzi to secure health
and safety of their customers and employees as well.

1.2 Compare the characteristics of food
poisoning and food borne infections.
■ FOOD POISONING
■ Food poising is causes by toxin, that is result of contaminated food. Food can be
contaminated by bacteria such as Escherichia coli, Salmonella etc.

CONTINUE….
■ Food poising includes Botulism, Scombroid, Bacillus cereus, poisoning, Clostridium
perfringens poisoning etc.

CONTINUE….
■ FOOD BORNE INFECTION
■ It is an infection that infect the gastrointestinal track that causer by harmful bacteria,
virus, parasites and chemicals.