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.