Unit 31 Food Safety Management: Hilton Hotel Case Study

This report provides an overview of food safety management at the Hilton Hotel, focusing on the controls required to prevent physical and chemical contamination of food. It compares the characteristics of food poisoning and foodborne infections, detailing symptoms, causes, and preventive measures. The report also outlines how foodborne illnesses can be controlled through proper handling, preparation, and storage techniques. It concludes by emphasizing the importance of food safety management in protecting people from infections and illnesses, referencing various sources to support its findings. Desklib offers a wealth of similar reports and solved assignments for students.