HND Hospitality Unit 31: Food Safety Management Comprehensive Report

This report provides a comprehensive overview of food safety management, focusing on the prevention of physical and chemical contamination in food. It differentiates between food poisoning and food-borne infections, outlining the causes, symptoms, and potential for fatalities associated with each. The report delves into specific food-borne illnesses such as Salmonellosis, Giardiasis, and Staphylococcus poisoning, detailing control measures to mitigate their spread. Furthermore, it emphasizes the importance of hygiene, proper food handling, and storage techniques to ensure food safety. The report concludes by highlighting the significance of food safety and hygiene practices in preventing diseases and maintaining public health, referencing key sources in the field.

Food Safety Management

Cover Content
 Introduction
 Prevent physical and chemical contamination of food
 Difference between food poisoning and food borne infections
 Control food-borne illness
 Conclusion
 References

Introduction
 Food industry is biggest and fastest developing sector in this present
time period.
 Food safety management refers to preventive approach towards
determining, preventing and also reducing the food- borne hazards to
assure that food is safe for the consumption purpose.

Prevent physical and chemical contamination of
food
Food contamination refers to
presence of the harmful
microorganisms as well as
chemicals in food that can cause
illness.
The food contamination minimizes
quality or safety of food and
develop negative impact on
health of people.

Chemical contamination
 It refers to the food that is contaminated through some kind of chemical
substance.
 Chemicals can be more useful when cleaning kitchen and they can
contaminate food in an easy manner.
 It is necessary that chemicals should be labeled properly as well as
stored separately for food in order to reduce contamination risk.

Continue…
There are some controls needed to prevent chemical contamination:
 Use container- It is a necessary to use a container to store the chemical
in order to prevent leakage in food and accidental misuse.
 Control use of metallic container- It is essential to control use of
metallic container for the purpose of cooking and storage.

Physical contamination
 It refers to the food that contaminated through foreign object at some
stage of manufacturing process.
 This contamination is explained as presence of the foreign or physical
objects on food.
 Objects can be metal, insect hairs, glass etc. These can mainly occurs
due to unprofessionalism and negligence

Continue…
Control to prevent the physical contamination mention below:
 Clean openers- Under this, there is a need to Clean the openers in
regular manner.
 Take precautions- The organization can take better precautions to
prevent food that is being physically contaminated.

Food Poisoning and Food-borne Infections
Food poisoning- It refers to illness that
is caused through bacteria or some
other toxins in food that typically
with diarrhea and vomiting.
Food borne infections- It can cause
from diarrhoea, vomiting and some
other symptoms. Under this, proper
hygiene will be prevent from
contamination as well as further
spreading.

Difference between food poisoning and
food borne infections
Food poisoning Food borne infections
Toxin can be heat liable or stable. The food borne infection form gas
while growing and containing
glucose.
It is caused through the food
contaminated with viruses, bacteria
etc.
It is irritation or infection of
gastrointestinal tract that caused
through food which contain harmful
parasites, chemicals etc.

Continue…
 Botulism, Hepitis A, Cholera are included in list of food borne infections
and these all are harmful for the health of people.
 The characteristic of food poisoning is that it includes symptoms like
cramps, fever etc.,
 The characteristic of food borne infection is chances of death is high in it.

Continue…
Characteristics of food poisoning and food borne infections by mentioning
their dissimilarities.
Basis Food poisoning Food borne infections
Symptoms The food poisoning
symptoms are mainly
occur with in 20
minutes after eating
food.
The symptoms related
to food- borne is mainly
occur after 24 hours.
Death possibility In food poisoning, there
is less possibility of
death
In food positioning,
there is more chance of
possibility of death.

Food-borne illnesses
 Food borne illness is a kind of illness that resulting from food spoilage
of pathogenic bacteria, parasites, contaminated food etc.
 It is a type of infection of gastrointestinal that is caused through
beverages and contain viruses, harmful bacteria etc.

Continue…
List of food-borne illnesses
 Salmonellosis
 Giardiasis
 Campylobacteriosis
 Staphylococcus food
poisoning

Control food-borne illness
 Campylobacteriosis- It can be controlled through keeping poultry and
raw meat separate. It is necessary to wash the utensils and surface from
hot water and soap after use.
 Salmonella- In order to prevent this, it is necessary to wash hand, cutting
boards, counter tops and utensils at the time of cooking. It can be prevent
through preparation and handling of food safely. Store food in a
container in order to obviate contact among raw and the prepared food
items.

Continue…
 Giardiasis- Wash hands after changing diapers and using bathroom and
also wash hands before eating food. Neglect eating the food that can be
contaminated.
 Staphylococcus food poisoning- To prevent this illness, it is necessary
to avoid the bandages or wounds of other people. Keep scrapes and cuts
clean and also then cover with the bandages.

Conclusion
It has been concluded from above mention report that safety and hygiene
of food is important because it can prevent from any kind of bacteria or
disease. For prevent the food storage, company use various methods and it
also prevent food from microorganism.

References
Escanciano, C. and Santos-Vijande, M. L., 2014. Reasons and constraints to
implementing an ISO 22000 food safety management system: Evidence
from Spain. Food Control. 40. pp.50-57.
Gkogka, E. and et. al., 2013. The application of the Appropriate Level of
Protection (ALOP) and Food Safety Objective (FSO) concepts in food
safety management, using Listeria monocytogenes in deli meats as a
case study. Food Control. 29(2). pp.382-393.

THANK YOU