Executive Summary
In this report, the discussion explains the controls required to prevent physical and chemical contamination of food. It compared the characteristics of food borne infections and food poisoning. It further discussed how to control food borne illnesses. It categorized the food spoilage agents and discussed methods of food preservation. It highlighted the importance of effective prevention systems in control of food contamination with two case studies. It also constructed a food hazard assessment, a food safety control system and a food safety guide.
The given is the report that was sent by the Compliance Officer of the hotel when the incident of a ...
