Food Safety Management Report for HND Unit 31, 2019

This report, prepared for HND Unit 31 in Food Safety Management, provides a comprehensive overview of food safety practices. It begins with an introduction to food safety and its importance in the hospitality industry, emphasizing the need for safe and wholesome food. The report then delves into the specifics of food contamination, differentiating between chemical and physical contamination, and offers practical methods to prevent them. Furthermore, it elucidates the characteristics of food poisoning and foodborne infections, highlighting their differences and similarities, and presents a list of common foodborne illnesses. The report also discusses methods to control foodborne illnesses, focusing on specific examples like botulism and shellfish poisoning, and concludes with a summary of safe food storage and temperature control systems, along with food preservation techniques. The report references several academic sources to support its findings.

FOOD SAFETY
MANAGEMENT
TASK 1

Table of contents
 INTRODUCTION
 TASK 1
 1.1 Food contamination and their types
 1.2 Characteristic of food poisoning and food borne infections
 1.3 Food borne illness and methods to control
 CONCLUSION
 REFERENCES

Introduction
 Food safety is one of the most important things that has to be managed by the
hotels and restaurants for maintaining health environment.
 This report will discuss about the food contamination and methods to prevent
it.
 It also explains food borne infection and food poisoning that ways to control
these factors

Food contamination and their types
 Food contamination occurs due to harmful chemicals and microorganism in
food that causes clients ill.
 It changes the color and shape of food and impact on people health.
 Physical and chemical contamination are the types of food contamination.

Chemical contamination:
 Spread pesticides, chemical and improper cooking equipment causes chemical
contamination that impact on people health.
 Eating impure and unhealthy food products customers get ill that is very
dangerous of them.

Physical contamination:
 Poor hygiene and uncleanness develop the factors of physical contamination in
food that effect human.
 Unhygienic food preparation and dirty hands are the reasons that spoil food
products quickly.

List to prevent chemical and physical
contamination
 Apex hotel prevent food from chemical contamination by keeping hand cleans
and guide staff to washed their hands properly.

CONTI….
 Food handlers must be store food safely within good temperature.
 Food products should be store in air tide containers and jars.

Characteristic of food poisoning and
food borne infections
Differences between both of them-
Food borne infections Food poisoning
 It causes by food contamination and
consumption of food contact with live
bacteria and germs that grow in human
viscus tract.
 Vomiting and fever are its symptoms.
 It shows in 24 hours after eating
unhealthy and unhygienic food.
 It refers to contaminated food that have
pathogenic and microorganism
particles.
 Parasites and bacteria causes food
poisoning.
 It symptoms reflect 2 to 6 hours.

Food borne infections list-
 Hepatitis A
 Cholera
 Hepatitis B

Characteristic of food poisoning and
food borne infection
Bases Food poisoning Food borne infection
Characteristic  Its symptoms occur
quickly in 30 minutes
after eat contaminated
food products.
 Duration is 1 to 5 days
or above.
 Its symptoms shows
when toxics effects
human body.
 It depends on
microorganism and
pathogen.

Similarities and dissimilarities between
food poisoning and food borne infection
Bases Food poisoning Food borne infection
Similarities  Food poisoning causes
due to eat unhealthy
food.
 It impacts on customer
or public health.
 As well as food borne
also occurs while
eating contaminated
food products.
 It also effects intestine
activity and human
health.