Food Safety Management: Analyzing Contamination Sources and Controls

This report provides a comprehensive overview of food safety management, focusing on the sources of food contamination (chemical and physical) and effective control measures to prevent them. It discusses the characteristics, symptoms, and causes of food poisoning and foodborne infections, highlighting the importance of personal hygiene, cleaning measures, temperature control, and HACCP plans. Additionally, the report examines food spoilage agents such as bacteria, molds, yeasts, and enzymes, along with various food preservation methods and temperature control systems for safe food storage. The goal is to provide a detailed understanding of food safety principles and practices within the hospitality industry, emphasizing the need for proper training and adherence to safety protocols to ensure food safety and prevent foodborne illnesses. Desklib provides a platform to access similar solved assignments.

Running head: Hospitality
Hospitality
Food and Safety Management

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Introduction.............................................................................................................................................................. 2
1.1 Controls needed for preventing Physical &Chemical Contamination........................................2
Chemical Contamination................................................................................................................................. 2
Physical Contamination................................................................................................................................... 3
1.2 Characteristics of Food poisoning and Food-Borne Infections....................................................4
Food Poisoning.................................................................................................................................................... 4
Food Poisoning Symptoms............................................................................................................................. 4
Food Poisoning Causes..................................................................................................................................... 5
Food-Borne Infections...................................................................................................................................... 5
Symptoms of Food Borne Infections.......................................................................................................... 5
Causes of foodborne infections..................................................................................................................... 6
1.3 Control Measures of Food Borne Illness................................................................................................ 6
2.1 Food Spoiler Agents....................................................................................................................................... 7
2.2 Methods of Food Preservation................................................................................................................... 9
2.4 Evaluation of Food Preservation............................................................................................................ 11
3.1Steps in Temperature Control System.................................................................................................. 11
3.2Methods of Safe Storage of Food............................................................................................................. 12
Conclusion............................................................................................................................................................... 13
References............................................................................................................................................................... 14

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Introduction
The safety management and also hygiene of food; both have become very significant in
these days in terms of the food industry. The reason behind keeping the food safe is that it
can give us nutrients if kept healthy and it also can cause us food poisoning and other
diseases if not kept safely (Kumar, et al. 2013). Hence, the safety of food should be taken
seriously and hygiene is also a significant part for the businessmen who words in the food
industry for becoming sustainable in market industry of food. The International
Organization for Standardization developed ISO 22000 Standard for maintaining the food
safety and security too. This organization also displays the necessary requirements of food
and it consists of the interactive communication, programs prerequisites, principles of
HACCP and management systems. The system shows and evaluates the hazards of food on
every level of the supply chain of food; be it in the process of supply of ingredients or when
the preparation is going on (Vladimirov, 2011).
1.1 Controls needed for preventing Physical &Chemical Contamination
Chemical Contamination
This contamination happens with the food coming in association with chemicals and these
chemicals are so dangerous that they can make a person suffer with food poisoning
(Szerletics 2008). The sources which are common when it comes to the chemical
contamination of food are:
Kitchen Cleaning Agents: Chemicals should always be stored in a proper manner. These
chemicals are the ones which are used in the cleaning of the kitchen. Foods which are being
prepared or already prepared are not brought closer to these chemicals as these chemicals
can contaminate the foods very much.
Unwashed Eating Foods: There are many fungicides and also some pesticides that are used
on fruits and the vegetables for supporting them to develop absolutely free from the
diseases that are dangerous in case if consumed in any way. Therefore, for removal of these

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pesticides, the veggies and fruits must be washed several times with clean water before
preparing and eating (Rather et al., 2017).
Containers made of Non-Plastics: The jars or containers which can be used for only once
like plastics cannot be used again, no food should be kept in them (Hussain, 2016).
Pest Control Products: It is dangerous to intake any rat poison or fly spray by mistake in
food. Therefore, the food products should be kept away from such pest control items.
Equipment Maintenance Chemicals: There are machines which are used continuously for
the preparation of the food. Like mixer grinders etc. These are all in need of oiling every
now and then so that they are up and running. Hence, such things can also contaminate
food if they are not taken care of.
Physical Contamination
Such contamination occurs when there are physical objects supporting in the
contamination of the food. There are times when the contamination of food is done
physically, at the same time the food is biologically contaminated too (Caraveo et al., 2013).
There are several cliché sources which help in the physical contamination of food. They
are:
Hair:
Hair should be neatly tied while preparing the food and serving too as they can fall in the
food and contaminate it.
Metal or Glass:
The crockery and all the other products must be maintained in a proper way. Nothing is to
be kept in the kitchen which is broken or rusted. This can contaminate the food.
Pests:
Rats and cockroaches are always found where there is food. They eat food and leave their
droppings everywhere. Hence, this helps in food contamination (Hutchinson, 2017).

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Jewelry:
There should not be any jeweler worn when the food is getting prepared.
Dirt:
It is not obvious if dirt goes into food. It also can contaminate the food.
Fingernails:
Nails must be kept clean so that contamination can be stopped. Fingernails should also be
eluded as they can fall off in food (Inamori & Fujimoto, 2004).
1.2 Characteristics of Food poisoning Borne Infections
Food Poisoning
This is a kind of infection which is always caused by the eating of polluted food. When it is
treated, it is treated by the doctor only as it is an infection which can be cured by the help
of doctors as well. It is caused by the bacteria in the food such as Salmonella or Escherichia
coli (M. & C., 2016).
Food Poisoning Symptoms
Some symptoms of food poisoning are:
Sickness like dizziness
Vomiting
Loose Motions
Stomach pain
Fatigue
No hunger

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Viral Fever
Muscle Pain
Shivering
Some more symptoms which can prove to be a threat to life are:
If diarrheal persists for more than 2days.
Fever is above 101.5 degrees F.
Difficulty in seeing and speaking with others.
Huge dehydration of water which consists of dry mouth, no urine (Ogori & Friday, 2014).
Blood in Urine
Food Poisoning Causes
Causes of food poisoning is because of some reasons. The reasons are as follows:
Bacteria: This is the major reasons of food poisoning. Few of the dangerous bacteria are E
coli, Listeria and Salmonella (Kunwar et al., 2013).
Parasites: The infection also is caused by parasites but this process is not as common as
bacteria. Toxoplasma is very common parasite when it comes to food contamination.
Virus: One of the causes of food poisoning is also virus. Nor virus or Norwalk is a well-
known virus for food poisoning (Blouw & Embil, 2005).
Food-Borne Infections
This infection causes because of the intake of contaminated food or drinks. Food borne
diseases are just a little bit different form the food poisoning. It has microbes and
pathogens that contaminate foods. Food poisoning is actually a form of this infection and
hence, one can find almost similar symptoms in both the infections (Hakim et al., 2015).
Symptoms of Food Borne Infections

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There are a few symptoms which can cause foodborne problems. They are:
Diarrhea
Vomit for more than 7 days.
Stomach pain
Nausea
Temperature
Less energy
Flu in stomach might occur due to foodborne illness (Addis & Sisay, 2015).
Inceptions of foodborne infections
There are a few causes that makes foodborne illness happen. These include:
Virus: It is not like bacteria. It does not develop in food and also multiples there. Instead
Virus is already present in the food at the time of consumption. Human cells are taken over
and they become infected. Some common viruses are Hepatitis A, Rota, Nor etc.
Toxins: These are filled with poison and developed in living organisms and they are
manmade too. These are actually made to completely destroy somethings which comes in
the contact with them but the outcomes can be linked with the humans too sometimes
which are not good. Some of the examples are death cap, shellfish toxins such as ciguatera
etc. (Sudershan et al., 2014).
Comparisons between food poisoning and foodborne infections
Foodborne illness Food poisoning
It is caused by eating contaminated foods
and nutrition’s
It is caused by microorganisms in foods
Symptoms involve vomiting, fever, nausea,
and diarrhea
Common symptoms of food poisoning are
loss of appetite, mild fever, weakness, and

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headaches.
It is occur due to bacteria’s, and viruses It is occur due to unsafe water and
unhealthy foods
It include allergic reactions It does not include allergic reactions
It required more prevention methods Healthy foods and exercise can be used as a
prevention methods
1.3 Control Measures of Food Borne Illness
Measures from which infection can be controlled are as follows:
 HACCP Plan: HACCP is short for Hazard Analysis Critical Control Point. It is a written
plan that details down the procedure of maintaining the control of possible food
which is hazardous when it is at the critical control points of preparing the food for
processing (Sagepub, 2014).
 Personal Hygiene: Personal hygiene should be considered as important factor for
the human beings as the infection can be caused by poor hygiene too. Human beings
can keep their hygiene in several ways like washing hands before eating or
preparing food etc.
 Cleaning Measures: The surface of the area where food is being prepared should be
kept clean. The surface too has bacteria’s and can be the cause of cross
contamination. These are the areas like door handles, hand wash etc.
 Temperature Control: The temperature in which the food can be stored and
controlled from becoming hazardous to humans is 15ANCAC 18A. 2600.
 Storage Temperature: The processing time of the food should be analyzed in a very
specific manner. If not done so the food can be contaminated well before the
anticipated time for it to get rotten (Khatoon et al., 2017).
 Training measures: WHO motivates the adaptation of the global health messaged on
the local level. There are programs developed and those are translated in 30 various
languages and there are in total 5 key training tips on how to adapt for the training
program in terms of the food and safety management.

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2.1 Food Spoiler Agents
Agents that spoil foods are as follows:
 Bacteria: Bacteria can be in anything like air, foods, water etc. Bacteria can only be
seen from the microscope and they are the shaped like the rod shape. Although
bacteria have many other shapes. Most of the times food which is already
contaminated with the bacteria, it always remains non-detected and the food still
tastes as usual even of it has bacteria. The harmful bacteria out of all is called as
pathogenic bacteria. It grows speedily and can also multiply within minutes. It can
develop and grow on different temperatures (Rawat, 2015).
Growth of Bacteria
Source: (Hkedcity 2018)
 Moulds: These are big and large if compared with the bacteria and also with the
yeast. They come in the family of fungi. They are living thing but still they are not the
plant or any animal. These grow by absorbing the nutrients form near surroundings.
They are made of fibers like spores. They are on the upper surface of the food. They
exist on the products like cheese and bread. Toxins can be grown easily by moulds
and they are dangerous and known as mycotoxins (Sahu & Bala, 2017).

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 Yeasts: These are single celled fungi. They are small. They are always active and are
always warm. They grow in the food which is filled with moisture. It grows where
there is moisture. They also grow without the oxygen and also responsible for high
sugar foods jam or yoghurts. They multiply with the phenomena of budding and
they spread out the small bud that develops and breaks from the cell of yeast which
is new (Ledenbach & Marshall, 2012).
 Enzymes: These are the proteins that makes the chemical reaction in a very speedy
way. They stay inactive till the time food is yielded or any other animal is
slaughtered. They are vulnerable towards heat and they are not active when they
are kept at the lowest temperature like in a freezer. When vegetables are cut, the
plant tissues release a few enzymes that react in a chemical way with the
compounds of the plants where there is oxygen present and that produces the
brown pigments. This reaction is known as enzymatic browning.
.
Enzymatic Browning
Source: (Google, 2018)
The reaction makes the food unappealing and limits the shelf lifetime of fruits and
vegetables.
2.2 Methods of Food Preservation

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There are many multiple ways with the help of which foods can persevered. Some of these
methods are mentioned below.
Drying:
This is one of the oldest methods with the help of which the food is preserved. Also, it is a
good method of saving the herbs and vegetables etc. During the ancient times, people uses
sun to dry out the things and foods which is a best technique of preserving the foods. It
removes moisture form the foods and preserve it from rotting. This is the practice which is
used in the whole world. (Olurankinse, 2014).
Salting:
This is actually the subcategory of drying. The only different between them is that in
salting, salt is applied to the foods mostly fish and meat so that the moisture is drawn from
them. Because of salting the bacterial content will be reduced to minimum and the food can
be preserved for the later level too (Pal & Devrani, 2018).
Canning:
Foods can be kept in cans but then they will always need to heated before eating. In the
year 1975, this canning process was found by a chemist from France because there was
canned food used in the Napoleon army for the soldiers. It is a well-known method when it
comes to preserving the foods. In canning procedure, sterilization is done in lukewarm
water of the equipment for few seconds. Then the foods are filled in the cans such as jam
then finally these jars are put in the water for boiling. This boiling is done for 10 minutes
approximately. When the foods come to the room temperature, they are packed (Krishnan,
2014).
Pickling:
Pickling and canning, both are almost similar but the difference between both of them is
that in pickling, two things are needed. First is salt and the other one is acid. In the first
step, the food product is soaked in brine with some salt. When food products pick the salt
enough, they are shifted to jars filled with vinegar.

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Refrigeration:
In this procedure there is one basic principle of preserving the food. The temperature is
kept very low so that no activity of bacteria and enzymes is reduced. This process helps in
preserving the foods such as milk, fruits, vegetables, etc. In the refrigerator, the products
are to be kept covered in order to save them from the moisture. These can be wrapped in
aluminum foil or cellophane.
Freezing:
It is similar to the refrigeration process in a way that bacteria and enzymes do not grow in
freezing process as well. The frozen food always contains bacteria and enzymes but they
are not activated. Hence, they cannot multiply. In this process, the temperature of these
foods is 18o Celsius.
Sugaring:
It is only helpful when it comes to food like gems, and jellies. Sugaring can be done with the
foods which are high in sugar content. Water is not available in the microorganisms and at
last food does not spoils.
Pasteurization:
In this procedure, the heating is done of the liquids or food in order to kill the bacteria and
making the food safe for eating. With this being done, the bacteria are killed and the
diseases like fever, tuberculosis etc. are decreased.
Sterilization:
This is the process in which the moisture heat and temperature must generally be at 110 to
130C. The timing must be kept at 20 to 40 minutes.
UHT Treatment:
At 1400 C the heating treatment is done for a few seconds, this process is known as HT.
This results in the heat damage minimally of the properties of food. UHT is something
which is done in the equipment. It is sterilized before and then HT is done (Living, 2009).