HND Hospitality - Food Safety Management: Contamination & Prevention

This report provides an overview of food safety management within the hospitality industry, emphasizing the importance of preventing physical and chemical contamination of food. It details various controls required to minimize contamination risks, including using clean utensils, maintaining safe cooking temperatures, and proper hygiene practices. The report also compares the characteristics of food poisoning and foodborne infections, highlighting their causes, symptoms, and differences in treatment. Furthermore, it explores methods for controlling foodborne illnesses, such as maintaining hygiene, cooking food at the right temperature, and preventing cross-contamination. The conclusion reinforces the significance of food safety management, preservation methods, personal hygiene, and facility design in ensuring safe food products. The report references several academic sources to support its findings and recommendations, offering a comprehensive guide to food safety management for hospitality professionals. Desklib provides students access to similar solved assignments and resources.

Food Safety Management

TABLE OF CONTENT
1. INTRODUCTION
2. Discussing controls required to prevent physical and chemical
contamination for food.
3. Comparing characteristics of food poisoning and food borne
infections.
4. Discussing how food borne illness can be controlled.
5. CONCLUSION
6. REFERENCES

Introduction
 Organisations operating business in hospitality industry needs to ensure compliances of necessary
standards that ensures delivering safe food to customers.
 In this report, explanation of food contamination, food borne infection, food spoilage and food
prevention is given.
 The report also includes methods of food preservation and its effectiveness.
 Key steps of temperature control system are also explained further in the report.

Controls required to prevent physical and chemical contamination of food
 Food Contamination refers to spoilage of food due to presence of microorganisms and harmful
chemicals that causes illness and infections to consumers of food.
 Food contamination is most critical aspect that causes occurrence of various severe food borne
and health issues.
 Therefore, Restaurant Story aims at preventing chemical and physical contamination of food.

Physical Contamination
• Physical objects or materials present in food makes food contaminated.
Physical objects present in food are also called as foreign objects such as, hair, metal pieces, glass,
insect parts, jewelry, nails or dirt.

Chemical contamination
• Chemical contamination of food happens because of improper handling of chemicals while
preparing or storing food.
 Use of agrochemicals on food makes food contaminated.
 Veterinary drugs or residues of pesticides also chemically contaminates the food.
.

List of controls required to prevent physical and chemical contamination of
food
 Using clean and washed utensils for preparing food
 Cooking food on safe temperature helps in preventing food contamination
 Properly washing hands and food surface while preparing food
 Keeping raw and cooked separately helps in preventing food from getting
contaminated

Chemical food contamination needs to be prevented and controlled using following given
methods:
 Chemicals like sanitizer and washing powder needs to be kept aside from food
 Utensils in which chemicals have been stored needs not be used for keeping food items
 Insecticides and pesticides needs to be kept away from food preparation premises
 Draining seals helps in preventing food from getting contaminated

Physical Contamination of food can be controlled by Restaurant Story using following
various methods:
 Person needs to tie hair using hair net so that hair do not enter in food
 Removing jewellery will help in preventing physical contamination of
food
 Fake nails needs to be avoided while preparing food
 Zapper and fly-traps needs to be kept aside from food preparation
premises
 Broken glass utensils need not to be used and kept in food premises

Comparing the characteristics of
food poisoning and food borne
infections

Food Poisoning
 Food poisoning refers to illness that is caused by eating contaminated food.
 Common factors which leads to food poisoning is toxins which is produced by microorganisms
present in food.
 Source of various toxins are the bacteria which grow in food and leads to contaminate it.

Food borne infections.
 Food borne infection is illness which is result of eating contaminated food.
 Food containing parasites, chemicals, viruses or harmful bacteria leads to make food
contaminated and greatly affects health of consumers and make them ill.

List of food borne infections:
 Norovirus
 Listeria
 Salmonella
 Escherichia coli
 Clostridium perfringens
 Campylobacter

Characteristics of Food Poisoning and Food borne Infections
Food poisoning and food borne infection is caused due to eating food
and beverage that is contaminated and given are some characteristics
of it:
 Vomiting
 Diarrhoea
 Abdomen pain
 Nausea
 Cramping
 Headache
 Weakness

Food poisoning Food borne infection
Differences
Food Poisoning is illness or sickness that is
caused by eating contaminated food.
Food borne infections is allergic reaction or
irritation that is caused due to eating
contaminated food.
Characteristics of food poisoning are:
Diarrhoea, loss of appetite, aching muscles,
vomiting, felling sick and fever.
Characteristics of food borne infections are:
Bloody or watery diarrhoea, abdominal pain,
chills and fever, vomiting or dehydration.
People suffering from food poisoning can get
better and recover at home and do not require
specific treatment.
Food borne infection and illness lasts for few
days and may require specific treatment to
recover and cure.
Similarities
Various toxins, bacteria, viruses and parasites
leads to make food contaminated and results in
food poisoning.
Presence of parasites, virus and chemicals
makes food getting contaminated and leads to
food borne infections.

Methods of control for food borne illness
 Food borne illness is diseases that is caused due to consuming food and beverages that is
contaminated.
 Presence of microbes and pathogens in the food makes it contaminated and makes
consumer sick and ill.
 Various methods are used by Restaurant Story for controlling food borne illness and ensure
safety of consumers.

List of Food borne illnesses:
 E. coli
 Listeria
 norovirus
 salmonella
 Campylobacter

Ways and methods to control food borne illnesses:
 Maintaining hygiene and cleanliness in food preparation premises.
 Cooking the food at right and proper temperature.
 Storing food in refrigeration at prompt temperature helps in controlling food
contamination and food borne illness.
 Washing hands after using wash-room prevents food from getting contaminated.
 Preventing cross contamination while preparing food controls food borne illnesses.

Conclusion
 Food Safety Management ensures that food stay safe and does not get contaminated from
biological, chemical or physical factors.
 Food preservation methods helps in safely storing the food for longer period. Personal
hygiene and cleanliness helps in maintaining quality and safety of food products.
 Food safety and quality can be maintained using various methods of food storage.
 Hygiene design and construction in food premises also plays great role in mainatining
safety of food products.

References
 Buchanan, R. L. and et.al., 2018. Microorganisms in Foods 7: Microbiological Testing in Food Safety
Management.
 Chen, Y. H. And et.al., 2018. Effects of input capacity constraints on food quality and regulation
mechanism design for food safety management. Ecological Modelling. 385. pp.89-95.
 De Boeck, E. and et.al., 2018. Quantitative study of food safety climate in Belgian food processing
companies in view of their organizational characteristics. Food control. 88. pp.15-27.
 Emond, B. and Taylor, J. Z., 2018. The importance of measuring food safety and quality culture:
results from a global training survey. Worldwide Hospitality and Tourism Themes. 10(3). pp.369-375.

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