thm du 6th batch

1. WELCOME
TO
THE PRESENTATION

2. Food Safety Management
PRESENTATION ON

3. DISCUSS THE CONTROLS REQUIRED TO PREVENT PHYSICAL
AND CHEMICAL CONTAMINATION OF FOOD
Physical contamination of food
Contamination refers to the pollution of any ingredients and when it is mean the
food poison then it normally refers food pollution which heavy herm to human
body.
Food can be contaminated through use of different temperature control
systems in food production area and food storage area and due to failure of
temperature match with the ingredients of the foods cause food contamination.
Due to touch of hands and due to drop of nails in the food cause food
contamination and these contamination cause loss of intrinsic quality of food.
At the time of transportation food are contaminated heavily as in transportation
systems the temperature control systems may not be suitable and packaging
also cause physical contamination as here also have the possibility of
temperature variation with the needed temperature

4. CHEMICAL CONTAMINATION OF FOOD
Chemical contamination of foods occurs at the time of cooking
procedure. When cooking food chemical contamination can be
occurred and this cause destroy of real taste and quality and
this also leads to destroy of total foods
Chemical contamination also occurs when foods is preserved
with different chemical ingredients and that ingredients are not
mixed with foods in appropriate manner then total food are
polluted
Sometimes chemical contamination occurs due to mix of wrong
ingredients in cooking methods

5. REMOVAL OF CONTAMINATION OF FOOD
Chemical contamination can be removed through ensuring proper
mixing of food preparing ingredients and through being conscious at
the time of food production. Therefore through using proper chemical
mixture at the time of storage systems chemical contamination can be
removed
Physical contamination can be removed through ensuring use of
utensils at the food preparation area and packaging the food properly
and transporting food under proper temperature

6. Compare the characteristics of food
poisoning and food borne infections
Food
borne
infections
Botulism
Campylobact
eriosis
Cyclosporiasi
s
Hemorrhagic
colitis
There are four food borne infection and these are given below

7. CHARACTERISTICS OF FOOD POISON AND
FOOD BORNE INFECTIONS ARE GIVEN
BELOW
Campylobacteriosis:
Fever, severe
diarrhea, cramps, and
vomiting can shown in
any food borne
infected human’s
body.
Botulism: muscle
weakness, vomiting,
diarrhea, double vision
are the normal disease of
food borne infections and
these disease are shown
normally in a food borne
infection’s infected body

8. CHARACTERISTICS OF FOOD POISON AND
FOOD BORNE INFECTIONS ARE GIVEN
BELOW
Cyclosporiasis: Substantial
loss of weight, vomiting,
loss of appetite , nausea,
fatigue, diarrhea are the
most common disease
cause by the food borne
infections
Hemorrhagic colitis:
Severe blooding, Abdominal pain
and vomiting, diarrhea Usually are
the most common disease cause
by Hemorrhagic colitis food borne
infections.

9. Most of the food borne infected
people will suffer from dysentery
and fever and this disease is
almost observed in all infected
people
Vomiting and blooding
varies depends on the
level of infections and
stages of age
Similarities Dissimilarities

10. A list of food
poisoning and food
borne infections.
Campylobacteriosis Botulism Cyclosporiasis Hemorrhagic colitis
How food-borne illnesses can
be controlled
Here are shown the different types of food borne infections and depends on this food borne
infections we will discussed about the control systems of the food borne disease

11. (CONTINUE……….)
Major food borne disease are occur form the consumption of
raw food so if raw food are avoid in the sell of food then most
of the food borne disease can be avoid. Sometimes
unhygienic materials involved in the foods but this are purify
with the complete cooking process and the ensure of compete
cooking can avoid these food borne infections
Some liquor items are not properly purified such as
unpasteurized milked water, non-distilled wine so this cause
food borne infections and these should be properly distilled
and pasteurized

12. (CONTINUE……….)
Some foods are poisoned due to mixture of different
types of food tasting ingredients and all these
ingredients sometimes cause food poison due to
variation in temperature and cooking systems so
cooking procedure should be systemized

13. Thank you All