HND Hospitality Unit 31: Food Safety Management Report Analysis

This report provides a detailed overview of food safety management, focusing on the prevention of physical and chemical contamination in food. It explores the differences between food poisoning and food-borne infections, detailing their characteristics and causative agents. The report further outlines various food-borne illnesses, such as cholera, E. coli infection, and mushroom poisoning, while discussing control measures for each. It emphasizes the importance of hygiene, inspection services, and sustainable farming practices to mitigate food safety risks. The conclusion summarizes the key aspects of food contamination, food poisoning, and food-borne infections, highlighting the importance of implementing effective control measures to ensure food safety in the hospitality industry. The report is based on the HND in Hospitality Management Unit 31 curriculum.

FOOD SAFETY
MANAGEMENT
TASK 1

TABLE OF CONTENT
■ INTRODUCTION
■ 1.1: Controls required to prevent physical and chemical contamination of food
■ 1.2: Food poisoning and food-borne infection
■ 1.3: Control for food-borne illnesses
■ CONCLUSION
■ REFERENCES

INTRODUCTION
■ Food safety management is defined as the safe and wholesome system of safeguarding
this discipline in handling, preparation and storage of food products and materials.
There are several adoptions of techniques, tools and measurement that assist in
maintaining the food safety through a structured outline. This task is based on
understanding the concerns in relation to food safety and hygiene at an exclusive
restaurant. It includes three sections which would help in investigating the concerns in
terms of food contamination and food-borne infections with food poisoning. This part
emphasis on control methods to curb the problems associated with food safety.

1.1: Controls required to prevent physical
and chemical contamination of food
Food Contamination:
■ It is defined as the corruption of quality of food for consumption through physical, chemical
or biological changes.
■ This refers as the presence of any unwanted object like organisms such as bacteria, viruses
etc. or poisonous chemicals that leads to food spoilage.
■ It has adverse influence on the well-being of people and might affect their health with
prolonged effects.

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Physical Contamination:
■ This type refers to changes in the appearance of food due to foreign objects which is undesirable.
■ For example: dirt, metal fragments, jewelry parts etc.
■ Chemical Contamination:
■ This type refers to addition of chemical substances which bring changes in the taste, flavor, and
color of food at inappropriate manner.
■ For example: dirt, metal fragments, jewelry parts etc.

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Tabular column for listing the control methods:
List of Controls
Physical Contamination • Hand washing
• Inspection of services
• Separate use of equipment for different
operations
• Introduction of machines and metal detectors
Chemical Contamination • Organic techniques for preventing pollution
• Use of organic pesticides in farming
• Storing techniques such as exclusive areas for
dry food and liquids

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Controls to prevent physical contamination of food:
■ This promotes the habit of hand washing among all age groups and especially the
employees of the restaurant.
■ Regular audit and inspection services to mitigate the risks of hazards or any fire safety
accidents.

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Controls to prevent chemical contamination of food:
• There is introduction of using techniques to reduce the indoor pollution levels.
• Also, use of Gobar, biogas, urea and compost in farming to promote sustainable farming

1.2: Food poisoning and food-borne
infection
Differences between food poisoning and food borne infections:
Food-borne infections Food Poisoning
It is communicable This is non-communicable
This takes place because of causative agents
like parasites, viruses or bacteria
It occurs due to decaying of food grains,
vegetables or decomposition of food products
Symptoms: soring, constant pain, redness etc. Symptoms: vomiting, nausea, ache, fever

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List of Food-borne diseases:
■ Cholera
■ Q Fever
■ Escherichia coli infection
■ Norovirus
■ Typhoid

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Characteristics of Food Poisoning:
■ It occurs due to consumption of food or contaminated water.
■ This is the resultant of ingestion of undesirable products.

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Characteristics of Food-borne infections:
■ It occurs due to surroundings and transmitting harmful pathogens.
■ This is the resultant of any allergy or improper handling of operations while preparing
or cooking.

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Comparative Analysis on basis of
■ Similarities: Both are the resultant of food contamination either by physical or chemical
types.
■ Dissimilarities: Both have different symptoms with individual effects and leads to
different illness in humans with unequal distribution of duration.

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■ This can be summarized that these two are different in nature and overall influence on
the human body.
■ However, their effects are quite similar and must not be compared in terms of the
specified similarities.

1.3: Control for food-borne illnesses
Food-borne illness:
■ It is meant by an outcome due to food spoilage from foreign objects.
■ Causative agents include viruses, bacteria, contaminated food, toxins, chemicals etc.

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Features:
■ It is non -communicable.
■ Symptoms are dependent on nature of causative agents.
■ Food Standards Agency of England is working to generate awareness.

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List of food-borne illnesses
■ Bacillus cereus poisoning
■ Botulism
■ Ciguatera fish poisoning
■ Shellfish poisoning
■ Mushroom poisoning

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Remarks on illness:
■ Botulism: It can be controlled through hygienic designing of operations like cooking,
preparing etc.
■ Ciguatera fish poisoning: It can be controlled through total avoidance since it is
incurable.

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■ Shellfish poisoning: It can be controlled through controlled eating patterns and
completely avoiding the 20 toxins related to it.
■ Mushroom poisoning: It can be controlled through compete discard of using them in
eating since the driving factors are unknown.

CONCLUSION
■ It has described about the food contamination and its types.
■ This also shed about characteristics, similarities and dissimilarities between
■ food poisoning and food borne infections.
■ Lastly it explained about the food born illnesses and the control measures.

REFERENCES
■ Liang, B. and Scammon, D.L., 2016. Food contamination incidents: what do consumers seek online?
Who cares?. International Journal of Nonprofit and Voluntary Sector Marketing. 21(4). pp.227-241.
■ Fleming, L.E. and et.al., 2018. Epidemiology of seafood poisoning. In Foodborne Disease Handbook,
Second Edition (pp. 307-330). CRC Press.
■ Ababio, P.F. and Lovatt, P., 2015. A review on food safety and food hygiene studies in Ghana. Food
Control. 47. pp.92-97.
■ Mossong, J. and et.al., 2015. Investigation of a staphylococcal food poisoning outbreak combining
case–control, traditional typing and whole genome sequencing methods, Luxembourg, June
2014. Eurosurveillance. 20(45). p.30059.