FACULTY OF HOTEL AND TOURISM MANAGEMENT

DIPLOMA IN CULINARY ARTS

CATERING SYSTEM AND MANAGEMENT

(HTC256)

TITTLE:
Foodservice plays an essential part in preventing foodborne illness and preserving
the health of consumers as the amount of food consumed outside the home
increases. The first step in enhancing food safety is acknowledging the impact that
organisational and environmental factors have on food safety. What causes food-
borne disease and how can it be prevented in regard to that?

PREPARED BY:

NAME STUDENT ID CLASS

NUR AIN MARDHIAH 2021484674 HM1154GA
BINTI MOHD ZAID

PREPARED FOR:
MADAM HAWALIANA SELAMAT

DATE OF SUBMISSION:
WEEK 14
 TABLE OF CONTENT
i) Executive summary

ii) Introduction

iii) Primary concern

iv) Recommendations

v) Conclusion

vi) References
 Executive summary

I'd want to begin by thanking you for giving me this project. A summary of the work will serve
as the foundation for the project's flow. My goal in writing this essay is to discuss the role of
the food service industry in food safety, the actions that can be taken to improve food safety,
the effects that food safety has on organisational and environmental health and the causes of
foodborne illness and the efforts that can be made to prevent them. Finally, I'll discuss what I
have concluded and thought about the project.

This issue is also very important to me because I am a culinary student who regularly prepare
and cook the meals as part of my job in the food service industry. It is critical for everyone who
are working in the food business, not just culinary students to understand the food safety and
food-borne diseases since failing to do so can have catastrophic implications.

Access to appropriate amounts of nutrient-rich food is critical for survival and health promotion.
Food that is unsafe to consume due to the presence of hazardous bacteria, viruses, parasites,
or toxins causes more than 200 illnesses ranging from cancer to diarrhoea. The unchecked
spread of sickness and hunger is harmful especially to the elderly, the sick, young children,
and babies. To ensure the safety of food and improve the food systems, governments,
producers and consumers must work together.
 Introduction
In order to protect consumers' safety and health, it is crucial to understand the link
relation between the food service and the food safety. It is the duty of food service businesses,
including restaurants, cafés, and catering services to serve the food that is both wholesome
and hygienic. This is accomplished by putting strict food safety procedures into place and
adhering to the rules and regulations established by regional health authorities.

Food safety encompasses all measures taken to prevent foodborne illnesses, which
are caused by consuming contaminated or improperly handled food. These illnesses can
range from mild discomfort to severe health complications and in some cases, even death. By
prioritizing food safety, food service providers can minimize the risk of such incidents and
safeguard the health of their customers.

Foodborne illnesses are a persistent global health concern, affecting millions of people
each year. These illnesses are caused by the consumption of contaminated food or
beverages, leading to a wide range of symptoms and sometimes severe complications. In this
introduction, we will explore the nature of foodborne illnesses, common pathogens, impacts
on public health and the measures taken to prevent and control them.

Foodborne illnesses have significant impacts on public health, resulting in not only
individual suffering but also economic burdens. The World Health Organization (WHO)
estimates that each year, approximately 600 million people worldwide fall ill due to foodborne
diseases, with 420,000 deaths occurring as a result of the diseases.

The economic costs associated with foodborne illnesses are substantial. They include
medical expenses, productivity losses, litigation and the costs of investigating and managing
outbreaks. Moreover, outbreaks can have severe consequences for the food industry, leading
to recalls, a loss of consumer trust, and long-term financial impacts on businesses.

To combat foodborne illnesses, prevention and control measures are crucial.

Governments, regulatory bodies and the food industry have implemented various strategies
to ensure the food safety. These measures include rigorous inspections and regulations
throughout the food production and distribution chain, promoting good manufacturing
practices, adopting hazard analysis and critical control point (HACCP) systems, and enforcing
proper hygiene and sanitation practices.
 Primary concern
Foodborne illnesses, commonly referred to the illnesses caused by food, are a serious
hazard to public health on a global scale. The illness, which results in symptoms ranging from
minor discomfort to serious problems and even death, is brought on by ingesting contaminated
food or drink. The causes of food-borne illnesses are discussed in the statement below, along
with the many infections, poisons, and environmental variables that contribute to their
occurrence.

The most frequent source of foodborne disease is bacteria. Salmonella,

Campylobacter, Listeria, and E. coli are some of the most typical bacteria that cause
foodborne disease. At any stage of food manufacturing, processing, transportation, or
preparation, these bacteria can contaminate it. For instance, raw or undercooked eggs,
poultry, pork, and unpasteurized dairy products are frequently contaminated with salmonella.
Salmonella can cause symptoms including fever, diarrhea, and cramping when consumed.

Viruses are another major cause of foodborne diseases, often transmitted through
contaminated food or water. Key viral pathogens responsible for foodborne illnesses include
Norovirus and Hepatitis A. Norovirus is highly contagious, it spreads through contaminated
food, water, and surfaces. It causes acute gastroenteritis, characterized by symptoms such
as vomiting, diarrhea, abdominal cramps, and nausea. Next, Hepatitis A virus is primarily
transmitted through contaminated food and water.

Foodborne illness can also be brought on by parasites. When food is produced or

prepared, parasites like Toxoplasma gondii, Cryptosporidium, and Giardia can contaminate it.
These parasites can be found in unwashed fruits and vegetables, undercooked or raw meat,
and polluted water supplies. Raw or undercooked meat and fish may include other parasites
including roundworms and tapeworms. For those with low immune systems and pregnant
women in particular, it can result in symptoms similar to the flu.

Toxins and chemicals found in food can lead to foodborne illness. For example,
Mycotoxins produced by certain fungi, mycotoxins can contaminate grains, nuts and
agricultural products. Aflatoxicosis is a disease caused by consuming food contaminated with
mycotoxins. In addition, certain seafood can also contain marine toxins, such as ciguatera
toxin, which cause foodborne illness characterized by neurological symptoms. Improper use
or excessive use of pesticides and chemicals in agriculture can also cause their presence in
food, which poses a health risk to consumers.

Furthermore, poor food handling and preparation procedures play a big part in
foodborne illness. Cross-contamination, which happens when bacteria from raw foods,
particularly raw meat, and poultry, come into contact with cooked or ready-to-eat meals, is one
of the more common causes. The transmission of harmful microorganisms and subsequent
diseases can result from this. Foodborne illness risk is also increased by undercooking food
or failing to cook it to the proper internal temperature, which promotes the survival of
dangerous bacteria, viruses, and parasites. Foodborne illnesses can develop if perishable
items are not promptly refrigerated since this promotes bacterial development. Inadequate
personal hygiene practices, such as insufficient hand washing, can contaminate food by
introducing dangerous germs.

Another source of foodborne sickness is chemical pollutants. These impurities may be

present naturally, like the toxins produced by specific kinds of mushrooms, or they may be
added during the preparation or processing of food. Pesticides, for instance, can be used on
crops to control pests, but if they are handled improperly or are present in high concentrations,
they can taint food and lead to illness.

The prevalence of foodborne illnesses is significantly influenced by environmental

factors. Among these elements is poor sanitation. Food products can become contaminated
by improper sanitation procedures in facilities used for handling, processing, and storing food.

Foodborne illnesses can develop as a result of inadequate infrastructure, which

includes unpredictable water sources and improper waste management methods. Climate
trends can alter how food is produced, how clean the water is, and how common some
infections are, all of which could raise the chance of contracting a foodborne illness.

On the other hand organizational and environmental factors play an important role in
ensuring food safety. These factors include various elements, including management
practices, infrastructure, technology, regulations and the natural environment. Understanding
its effects is important to maintaining high food safety standards and preventing foodborne
illness. In the following discussion, we will explore the influence of organizational and
environmental factors on food safety.

Organizational factors refer to the internal aspects of food-related businesses, such as

management practices, employee training and standard operating procedures. Effective
management practices are important to create a food safety culture in an organization. This
includes implementing a robust food safety system, conducting periodic inspections, and
ensuring compliance with relevant regulations. Adequate employee training programs are
essential to equip staff with the knowledge and skills necessary to handle food safely, maintain
cleanliness, and prevent cross-contamination.
 Furthermore, organizations must establish and implement standard operating
procedures (SOPs) that cover critical areas such as food handling, storage, preparation and
serving. SOPs provide clear guidelines to workers, prevent errors and minimize the risk of
foodborne illness. Regular monitoring and evaluation of these procedures ensures their
effectiveness and identifies areas for improvement.

Environmental factors include external elements that can affect food safety, including
physical, biological and chemical aspects. Proper infrastructure and facilities are essential to
maintain food safety standards. This includes designing and constructing buildings that
facilitate good hygiene practices, such as separate areas for food handling, storage and waste
disposal. Adequate ventilation, lighting and drainage systems are also required to prevent the
growth of bacteria and other contaminants.

Environmental conditions can introduce biological hazards to food. For example, pests
such as rodents, insects and birds can contaminate food with their droppings, fur or feathers.
Proper pest control measures, such as regular inspections, closing entrances, and using
appropriate barriers are important to prevent infestations. In addition, the presence of harmful
microorganisms in the environment, such as in soil or water sources, can pose a risk to food
safety. Implementing measures such as regular testing and treatment of water sources, as
well as maintaining proper sanitation practices in agricultural and aquaculture settings, is
important to minimize these risks.

Chemical hazards can also arise from the environment. For instance, agricultural
practices involving the use of pesticides, herbicides, and fertilizers can result in chemical
residues on food products. Strict adherence to regulations and guidelines for chemical usage,
as well as proper monitoring and testing of produce, help prevent excessive chemical
contamination. Similarly, environmental pollutants, such as heavy metals and toxins, can also
find their way into the food chain. Regular monitoring of soil, air, and water quality, along with
appropriate mitigation strategies, is required to minimize this risk.

Furthermore, regulatory frameworks and industry standards play a crucial role in

ensuring food safety. Governments and regulatory bodies establish and enforce regulations
that govern food production, processing, distribution, and handling. Compliance with these
regulations is critical for organizations to maintain food safety standards. Industry standards,
such as the Hazard Analysis and Critical Control Points (HACCP) system, provide a
framework for identifying and controlling food safety hazards at various stages of the food
supply chain.

In conclusion, organizational and environmental factors have a significant impact on

food safety. Effective management practices, employee training, and adherence to standard
operating procedures within organizations are essential. Adequate infrastructure, pest control
measures, and monitoring of environmental factors help prevent biological and chemical
hazards. Compliance with regulations and industry standards further ensures the maintenance
of high food safety standards. By considering and addressing these factors, we can mitigate
risks and protect consumers from foodborne illnesses.
 Recommendations
Foodborne illnesses are a serious concern to public health since they can result in
discomfort, life-threatening health issues, and in some cases even death. In order to maintain
a secure environment for food service and to ensure the community's and the public's health
and wellbeing, foodborne illness prevention is crucial. Here are a few strategies for avoiding
foodborne disease.

Excellent hand hygiene and cleanliness are crucial for preventing foodborne illnesses.
Food handlers should wash their hands with soap and warm water for at least 20 seconds
before and after handling food, using the restroom, or touching surfaces that might be
contaminated. Both the promotion of handwashing among food personnel and the usage of
hand sanitizers in locations where food is served are essential. In order to preserve
cleanliness, all surfaces used for food preparation as well as all utensils and equipment should
be washed and sanitized often with hot, soapy water.

The next factor in preventing foodborne illness is proper food storage. To stop bacteria
from growing, perishable items like meat, poultry, dairy, and eggs should be kept in a
refrigerator or freezer at the proper temperature. Cross-contamination can be avoided, and
food freshness can be preserved by using the proper food storage containers and keeping
them properly closed. The risk of harm is reduced by following the "first in, first out" principle,
which guarantees that older products are used before newer ones.

After that, maintaining proper temperature management is crucial for food safety.
Bacteria and other pathogens are eliminated from food when it is cooked to a safe internal
temperature. For accuracy, using a food thermometer is essential. Bacterial development can
be stopped by rapidly refrigerating perishable foods (within two hours), and within one hour in
hot weather (over 90°F/32°C). Instead of thawing frozen goods at room temperature, it is best
to do it in the refrigerator, under cold running water, or in the microwave to slow down the
growth of bacteria.

In order to stop the spread of hazardous microorganisms, it's crucial to avoid cross-
contamination. Use different cutting boards, cutlery, and plates for raw meat and other
uncooked meals to keep them distinct from cooked foods. Before reusing, surfaces and
utensils that have come into contact with raw food should be cleaned and sanitized. In order
to avoid juices from seeping onto other foods, raw meat, poultry, and fish should be stored in
leak-proof containers on the lowest shelf of the refrigerator.

The danger of foodborne infections is reduced by using safe food preparation

techniques. Fruits and vegetables can be thoroughly cleaned of dirt, pathogens, and
pesticides by running them under running water. Salmonella contamination is decreased when
raw or undercooked eggs and egg products are used in recipes that call for them. It is possible
to ensure the removal of dangerous bacteria or parasites from food by avoiding the ingestion
of raw or undercooked meats, shellfish, and eggs. To avoid contamination, it is crucial to
prepare, cook, and clean with safe water sources.

Additionally crucial to preventing foodborne illness are maintaining personal hygiene

and using safe food handling techniques. To avoid contamination, food handlers should dress
in hygienic protective gear such aprons, hair nets, and gloves. Food should not be handled by
those who are ill, have open wounds, or have gastrointestinal illnesses. The spread of germs
can be stopped by using proper coughing and sneezing etiquette, such as covering with a
tissue or your elbow. Bacteria are prevented from growing and spreading by routinely cleaning
and sanitizing utensils, cutting boards, and other surfaces that come into touch with food.

It is crucial that everyone involved in food preparation and service receive thorough
training on food safety procedures. During training sessions, it should be stressed how to wash
your hands properly, handle food safely, and maintain the temperature. The best practices for
food safety are followed and implemented by adhering to the most recent local health
department standards and laws.

Regular inspections of food service facilities evaluate adherence to rules governing

food safety and pinpoint areas for improvement. Setting up a system to track and record
procedures for food safety, such as temperature logs, cleaning schedules, and records of
personnel training, aids in upholding high standards. Continuous improvement is ensured by
swiftly putting corrective measures into place in response to flaws or problems found during
inspections or self-evaluations. Additionally, it's critical to select a trustworthy and trusted
supplier who places a high priority on food safety. All food items must be clearly labeled, able
to be tracked, and consumed before their expiration date.

A thorough strategy that includes cleanliness, secure food preparation and storage,
temperature control, the avoidance of cross-contamination, personal hygiene, education and
training, routine inspections, and the purchase of food from trustworthy suppliers is necessary
to prevent foodborne infections. Individuals can drastically lower their chance of contracting
foodborne illnesses by following these guidelines, so maintaining a secure and hygienic
environment for everyone who works in the food service industry. Everyone working in the
food sector must place a high priority on protecting consumers' health as food safety is a
shared responsibility.
Conclusion
Globally, foodborne infections cause millions of cases and hundreds of fatalities each
year, raising serious public health concerns. When people ingest tainted food or drinks that
contain pathogens like bacteria, viruses, parasites, or poisons, they become unwell. A
multifaceted strategy, including good food handling, storage, preparation, and hygiene
practices, is needed to prevent foodborne infections. People may lower their chance of
contracting food-borne diseases and safeguard their health by putting these preventive steps
into practice.

It is critical to be aware of the possible effects of foodborne infections in order to

appreciate the significance of prevention. Foodborne infections can cause a variety of
symptoms, from little discomfort to serious sickness, hospitalization, and even death. In
addition to fever and dehydration, typical symptoms include nausea, vomiting, diarrhea, and
abdominal discomfort. Foodborne infections can cause serious sickness in a number of
different populations, including small children, pregnant women, elderly adults, and those with
weaker immune systems. Additionally, these disorders may have substantial financial effects
owing to medical costs, lost productivity, and reputational harm to the food business.

Acquiring knowledge about the primary sources of contamination is the first step in
preventing foodborne diseases. At several points in the food supply chain, such as during
production, processing, distribution, and preparation, pathogens can get in. They have a
number of ways to contaminate food, including polluted water, careless handling, cross-
contamination, inappropriate cooking, and unkempt personal hygiene. People can significantly
lower their risk of contracting foodborne diseases by addressing these possible causes.

Contamination may be avoided by using proper food handling and storage techniques.
It also entails keeping food at the proper temperature while being stored, separating raw from
cooked meals, and preventing cross-contamination. Perishable goods should be stored at
safe temperatures as freezing and refrigeration are essential for preventing bacterial
development. People should also be aware of expiration dates and toss out any food that has
gone bad as soon as possible.

Cooking food to perfection is another essential step in avoiding foodborne infections.

The elimination of dangerous germs and viruses by proper cooking. Since a food thermometer
offers a precise indication of doneness, using one to guarantee that meals achieve acceptable
interior temperatures is advised. It's crucial to get accurate advice from reputable sources
because different types of food have different temperature needs.
 The prevention of foodborne infections also heavily relies on maintaining proper
personal cleanliness. People who handle food should often wash their hands with soap and
water, especially before and after handling raw foods, using the bathroom, or doing other
activities that might contaminate their hands. In order to stop infections from spreading from
hands to food, practice good hand hygiene.

The safety and quality of the water used in food manufacturing and preparation must
also be taken into consideration in order to prevent the spread of foodborne diseases. Water
sources should undergo routine testing to make sure they adhere to safety requirements. To
reduce the possibility of contamination, it's also a good idea to wash fruits and vegetables well
and buy raw food from trusted vendors.

The prevention of foodborne infections depends heavily on the companies and places
that provide food. They should follow stringent guidelines for food safety, keep their
workplaces clean and hygienic, and instruct their personnel on how to handle food safely. The
detection of possible dangers and verification of adherence to food safety standards can both
be achieved through routine inspections and monitoring.

Campaigns for education and awareness are effective means of promoting good food
safety habits. To spread correct information on safe food handling, storage, and preparation,
governments, health groups, and the food business should work together. Public education
campaigns may target a large audience and spread awareness about foodborne diseases via
seminars, brochures, internet resources, and social media campaigns.

In conclusion, avoiding foodborne infections necessitates a thorough strategy that

takes into account every link in the food supply chain. To reduce the danger of infection, proper
food handling, storage, preparation, and personal hygiene habits are essential. Businesses
should also follow food safety laws, and awareness-raising efforts should be launched to
enlighten the public about safe food handling procedures. By putting these preventative
actions into practice, people may safeguard their health and help create a world where food
is safer for everyone.
 References
Cheesman, M. J., Shivashekaregowda, N. K. H. and Cock, I. E. Bacterial Foodborne
Illness in Malaysia: Terminalia spp. as a Potential Resource for Treating Infections and
Countering Antibiotic Resistance. Malays J Med Sci. 2023. 30 (2): 42-54.

Department of Statistics Malaysia. Annual Economic Statistic (Food and Beverage

Services). Putrajaya, Malaysia: Department of Statistics Malaysia. 2023.