Haccp

Haccp
Hazard Analysis and Critical Control point (HACCP) is a system implemented by the food industry to make sure that all food is safe to consume. This
systems allows control of food production to assure that contaminants, pathogenic microorganisms, processes, distribution, storage, or consumer usage
that can contribute to these hazards are controlled. HACCP ensures that every step in the process ensures food is safe to eat. HACCP is designed to
catch the potential hazards. HACCP began in the 1960's it was developed by Pillsbury with cooperation from NASA because they realized that you
could not inspect safety into food. So Pillsbury and NASA felt that HACCP, using this method would be most effective system to prevent hazards form
entering the...show more content...
A good example is cooking beef patties; you should identify potential hazards such as salmonella or E. coli and cooking the beef can reduce these
bacteria to an acceptable level. In order to ensure that it's at an acceptable level we need information on the number of pathogens in the raw patties,
heat resistance and determine the area of the patty which heats up the slowest. HACCP has determined that the heating process should be 155В° F
for 16 seconds and this would be necessary to assure the safety of this product. To ensure the proper time and temperature, the HACCP for one
facility determined that it would be necessary to establish critical limits for the oven temperature and humidity, time in oven, patty thickness in
Controlling all of these factors it allows the facility to produce a wide variety of cooked patties, which will be processed to a temperature of 155В° F
for 16 seconds.
Principle 4: Establish critical control point monitoring requirements: Monitoring activities are necessary to ensure that the process is under control at
each critical control point. In the United States, the food safety and inspection service is requiring that each monitoring procedure and its frequency be
listed in the HACCP plan (NACMCF). Monitoring has three main purposes: 1. Monitoring is important to food safety management it makes it easier to
track these operations. 2.
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Canada 's Food Safety System Essay
Hub Cafeteria Inspection Food hygiene: ENH 433 Professor Richard Meldrum Faisal Hussain ID: 500635004 Introduction Canada's food safety
system is globally recognized as one of the safest system, because we believe food safety is the responsibility of everyone in the food
environment. The Canadian Food Inspection Agency (CFIA) is responsible for food safety at federal level. CFIA impose food safety and
nutritional standards set by Health Canada. Ministry of Health and Long Term Care (MOHLTC) is responsible for protecting the health of
Ontarians. Canadian government make every effort to protect the population from health hazards and food borne illness. The Health Protection and
Promotion Act (HPPA) is the main piece of legislation outlining the important hazard reduction steps. The HPPA authorizes the Ontario Public
Health Standards (OPHS) which are functional in their individual protocol. The Food Safety Protocol, 2015 describe the specific requirements that
each health unit must follow in order to prevent and reduce foodborne illness. Each premises must undergo a risk assessment that evaluate hazard
and level of risk. Regulation 562, under HPPA specifies board of health (BOH) to conduct inspection of food premises. Examining the risk of a food
premises is a key part of the inspection process and assigning a numeric score, which correlates with overall risk level of food premise. A restaurant's
level of risk is dependent of several factors, such as

Food Safety Essay
1–What type of hazard could occur by wearing jewelry while preparing food? A–Physical and biological 2– The greatest concern about having the
pests in restaurants is that they will ––––––––––– A–? 3–bactarial growth can be minimized by –––––– A– Time temperature oxygen moisture 4–The
term sanitizing is defind as: A– Reducing harmful microorganism to safe level 5–The proper sequence for cleaning food contact in a three
compartment sink is: A– Wash,rinse and sanitize 6– Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish
machine or three compartment A–clean rinse and sanatize in place 7– what term refer to allowing food to remain for too ong a time in a temperature
that allows the growth of germs...show more content...
20–An employee who is assigned to clean the frozen desser dispenser at the end of the night must use CIP system CIP is an acronym for––– A–clean
in place 21–An establishment must use potable water for all food related tasks which of the following is an example of potable water? A–Drinking
water 22–During the inspection a health inspector must see the person incharge demonstrate knowledge adequately which of the following meets that
requirement? A–? 23–when cooling food wht is the maximum time that the food can be in the 135* to 70*F range ? A–Two hours 24–In a cafГ© the
server developed a routine to set the table wares napkins while also taking lunch break the health inspector––– A–was concerned because of the
potential for mouth to hand contaimination 25–A prep cook must be sure to wash hands well––––– A–before using th restroom befor leaving the
restroom before coming back to kitchen *all of these conditions 26–Paturized liquid or dry eggs products shall be substituted for raw shell eggs when
ver ––– A–? 27–A trained cheff whi also worked at zoo which creature is he allowed to care for or handle while at the restaurant? A–fish in the
aqyuireium 28–what r the rues for storing food cold A–Labled with date received and use by date,if a pckage is opend date when it was opened ,The
frozen food must be proper wraped to avoid freezer burns . All above needed 29–can a food handler taste the food to adjust seasoning A–yes but the
utensil must be used once

Food Safety and Food Borne Diseases Essay
According to the Centers for Disease Control and Prevention (CDC), food borne diseases cause an estimated 76 million illnesses, 325,000
hospitalizations, and 5,000 deaths in the United States each year. For many students, college is the first time many of you ever had to think about
buying your own food or cooking for yourselves. As a result, many students are not educated in proper food safety precautions which can prevent many
of these food borne diseases.
Storing your food in the proper conditions is the first step in proper food safety. For meat, fish, and poultry, it is best to keep them in the coldest part
of your refrigerator, which in most cases is in the drawers or the back of the bottom shelf. Storing meats on the top...show more content...
To ensure the maximum quality of these items it is important to store them in areas of the fridge which remain the coldest. Try to avoid storing
them on the door of the fridge because as it is constantly being opened and closed, the items that are stored on the door are not as cold. If you've
purchased a carton of eggs before the date expires, you should be able to use them safely for three to five weeks after expiration. Milk will last up to a
week after its expiration date. Despite what you may think, moldy block cheese is still safe to eat if the mold and an inch of the surrounding area are
cut off.
As for raw fruits and vegetables, these can last anywhere from a couple days to a few weeks before spoiling. For best quality, store ripe fruits and
veggies in the refrigerator. Some dense raw vegetables such as potatoes, onions, and tomatoes can be stored in cabinets at cool room temperatures. It is
important to remember after cooking, all vegetables must be refrigerated or frozen within two hours.
When it comes to frozen foods, one may wonder just how long can I (use either pronoun twice, but not both) freeze that for? According to the Food
and Drug Administration (FDA), frozen foods are safe indefinitely, so their expiration dates apply only to quality and nutritional value. To ensure the
best test and nutritional value of your food, freeze food as soon as possible in either its original packaging or freezer safe bags.

Foodborne Illness Essay
Foodborne Illness
Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease–causing microbes, or pathogens. In
addition, poisonous chemicals, or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty
different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria, viruses, and
parasites that can be food borne. (Center 1)
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food
borne illnesses are diseases, usually either infectious or...show more content...
Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes
is often a severe and bloody diarrhea and a painful abdominal cramp. In 3% to 5% of cases, a complication called hemolytic uremicsyndrome can occur
several weeks after the initial symptoms. These severe complications include temporary anemia, profuse bleeding, and kidney failure. Although their
incidence is relatively low, their severe and sometimes fatal health consequences, particularly among infants, children, and the elderly.
Calicivirus or Norwalk virus is an extremely common cause of food borne illness, though it is rarely diagnosed, because the laboratory test is not
widely available. It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea that resolves within two days. Unlike many food
borne pathogens that have animal reservoirs, it is believed that Norwalk viruses spread primarily from one infected person to another. Infected kitchen
workers can contaminate a salad or sandwich, which they are preparing, if the virus is present on the hands.
Cholera is a major public health problem in developing countries, also causing enormous economic losses. The disease is caused by the bacterium
Vibrio cholerae. In addition to water, contaminated foods can be the vehicle of infection. Different foods, including rice, vegetables,

Effect Of Food Safety Management Essay
Introduction Food safety has arising international concern, not only for its continuing significance to public health, but also because of its impact
on international trade (Burros, 1997). Motarjemi and Mortimore (2005) affirmed that ensuring food safety in now day 's complicated world is a
difficult task and is possible only with a essential effort of all sectors implying government, consumer organizations and industry (Motarjemi,
2000). Which the sharing of food sector experts developed ISO 22000 incorporates the principles of HACCP, and respond to the needs of key
levels which various international food retailer syndicates develop in a single document (Frost, 2005). The prerequisite programmes are the major
discrimination between ISO 22000 and HACCP. The system more flexible as a smaller number of CCPs introduced was made by the incorporation
of prerequisite programmes in the ISO22000 Research aim This study aims to illustrate the effect of food safety management through food safety
programs like HACCP and ISO 22000 on critical control points in hotel industry. Research questions 1)What are the critical control points in the
hospitality industry? 2)What do you mean food safety management? 3)What is the difference between HACCP and ISO 22000? 4)Is HACCP or ISO
22000 best in dealing with the critical control points? Literature Review Since history was first recorded unsafe food has been a human health problem
and many food safety problems

The Importance Of Food Safety
Various illnesses are attributed to be cause by lack of enough food safety and that can lead to creation of a lot of diseases. This has been an issue in
the public health sector and there have been various ways in which the public has been sensitized about food safety and ways of reducing food
safety. CDC has been able to introduce a lot of food safety programs in order to assist in reducing the food borne outbreaks in the country. These
programs have been able to bring more knowledge to the public as well as response programs when food safety issues or foodborne illnesses are
detected. The main goal of introducing most of the food programs is to make sure that food safety programs and behaviors are made effective and
operational in the overall population. Most of the foodborne illnesses are considered to be a major burden for the public health sector and
therefore there are several ways in which they can be used in contributing toward increasing the cost of health care for most individuals in the
society. Every year, the food related illnesses usually affect more than 48 million people in the US and that is the reason as to why they are
considered to be dangerous for the overall society and economy at large. On a yearly basis, the food related illnesses contribute towards 3000 deaths
of individuals in the US and also hospitalization of more than 128,000 individuals and this can lead to massive deaths of individuals in the society. A
small percentage of these kinds of

The Importance of Food Safety and Hygiene Essay
The issue of food safety is a universal concern. This is because everyone has to consume food. Food scares have been numerous in the United States
in the past twenty years. This fact has motivated producers and consumers alike to take an active role in the safe and quality production of their food.
This is a requirement for all people across the nation as well as the globe to be concerned about to be healthy and enjoy the food they must consume.
The United States of America has one of the cheapest, most abundant, and safest food supplies throughout the entire world. Consumers have driven our
agricultural sector to be one of the most powerful in the world. If producers cannot ensure food safety for consumers, the people who trust...show more
content...
Farmers are well aware that without consumers, their business and profit–making abilities would be completely tarnished and virtually worthless.
Production agriculture has many protocols in place they use to ensure the safety of the food supply in which they produce. Most animal operations
have a vet on staff to ensure the health and well–being of each and every animal on the property. If a licensed vet is not present, every time a farm
hand goes to feed or water his or her animals, he or she is looking at each animal to make certain that it is in top condition. Farmers care about their
animals for many reasons, even if it is only for their money–making abilities, farmers and agriculturists must keep their animals and crops in as best
condition as possible. Any impairment in the safety or quality of the product also impairs the farmer's ability to produce a profit. The reason
farmers spray pesticides and fungicides is for the crop's best interest. These things help the crop grow and thrive as well as having less competition
to contend with over resources such as nutrients and water. Obviously there will be hiccups or mistakes in every operation. There have been several
instances where food safety is linked back to the farm at which the product in question originated. According to Managing food safety and hygiene
(2011) most food safety issues can be traced back to low–key failures such as food handlers not washing their hands or

Food Safety Opposing Viewpoints
Opposing view point online collection in the article "Food Safety" explains that food safety is an issue that very few people think about until they
become sick. Opposing viewpoints online collection supports their explanation by giving statistics on the amount of people that get sick each year
along with the different types of foodborne illnesses there are. The author's purpose is to show the dangers of foodborne illnesses by estimating that
"40 million people experience foodborne diseases every year. In order to eliminate foodborne illnesses they must set a certain food standard. The
author establishes a formal tone for the reader. This work is significant because it informs the readers what we need to do for solve the food safety issues

An Overview Of Food Safety Essay
An Overview of Food Safety
Unsafe food has been a human health problem since history was first recorded, and many food safety problems encountered today are not new.
Although governments all over the world are doing their best to improve the safety of the food supply, the occurrence of foodborne disease remains a
significant health issue in both developed and developing countries as stated by WHO (2006). Food safety concept is that food will not harm the
consumer so long as intended use guidelines are followed when it is prepared or eaten. Conversely, food is potentially harmful whenever it has been
exposed to hazardous agents and intended use guidelines have not been followed (ISO 22000, 2005). York et al. (2009) as well as Gormley et al.
(2011) reported that There is no doubt that the food safety is of great importance because it provides supplied food safety and secures the conditions
and actions through the production, processing, storage or distribution of food to ensure its safety or suitability for human consumption Safe Food is
free from contaminants and risk and that does not cause injury or damage or disease of the human food in the long term or the short. Food Safety
Management
Food safety management is a network of interrelated elements that combine to ensure that food does not cause adverse human health effects. These
elements include programs, plans, policies, procedures, practices, processes, goals, objectives, methods, controls, roles, responsibilities,

Increasing Public Awareness Of Food Safety Essay
In order to survive, people must eat. Unfortunately, the food that is needed for survival is not always available, safe, or nutritious for individuals,
families, consumers and communities. The implementation of public policy is essential to alleviate some of the problems associated with the nation's
food supply. By gaining awareness of public policy issues that impact society and making change happen through the formation of public policy, FCS
professionals in the field of nutrition can improve the health and well–being of the nation. When FCS professionals gain an awareness of public
policies related to their professional specialization, the overall message or underlying purpose of the profession is better received by the public. In
...show more content...
Matthews (2004) explains that public issues must be "meaningful" to citizens in order for citizens to become engaged, and in order for FCS
professionals to know what is meaningful they must find solutions that incorporate the concerns of individuals, families, consumers and communities.
Part of the ADA's "commitment" is "advancing the profession of dietetics through...advocacy" (Smith & Patrick, 2008). For ADA to truly advocate for
the aforementioned groups, they must find what is meaningful to the public. An example of this would be the confusion that many people face when it
comes to the overabundance of nutrition information in the media. The ADA responded to the voice of the consumer when they found that 22% of
those who have interest in nutrition information are "confused by reports" and that consumers mainly gather their nutrition information through the
media (Wansink, 2006). ADA responded by implementing the ADA Spokesperson program, through which dietetic professionals can reach as many
citizens as possible through the media outlets to advocate evidence–based nutrition information.
Some specific public policy concerns that are currently impacting FCS professionals in dietetics and their clientele include the current health care
reform legislation. Dietetic professionals have lobbied for the incorporation of preventative nutrition services into the legislation, as many of the current
health care costs are linked to chronic

Food Safety Proposal
Recommendation: Organization's Health and Safety Issues and on Human Resource and Management related issues пѓјI highly recommend that at
least several of the bartenders should get a Basic Food Safety and Hygiene Certificate. At today's situation, most of the food we consume at simple
and small wine bar are mostly preserved because they do not need chefs and kitchen staff to prepare the food. Mostly of the food are being heat up at
the oven and microwave. It would be safe and helpful if all the food must be labelled from which they are used and must adhere strictly to their expiry
dates. пѓјI would suggest that that wine war should join in the campaign in avoiding fatigue, the use of alcohol by the employees during work and
drugs among customers and employees. Wine bars can be a complacent place for drug users and drug dealers. But in the long run it should be noted
that the use of excessive drugs and alcohol at the workplace would impair its bartenders and might serve different and dangerous food and drinks to the
customers. пѓјI would also suggest to that wine bar that they would do some awareness campaign against harmful effects of drugs and alcohol both
in the workplace. The bar could also do some random drug testing maybe six times per year. It is just proper for them to adopt drug and alcohol–free
workplace among its employees. пѓјAside from it is illegal to force an employee to work more than its logged time, the employee on this case is
already abused of their time and work. This bar should adopt wellness in the workplace practices. I think the owner of this wine bar should be
investigated and will be given legal sanctions if they would continue these practices. пѓјI would recommend that all the employees should follow strict
compliance in serving drinks to the customers. If they already knew that a customer is already totally drunk at the bar, they should call the police so
that they could protect their customers from the risk of hurting themselves or others because they are already not capable to protect themselves from
any harm and most likely they can cause a large amount of fine or the closing of an establishment if any of these are committed. пѓјMay it be one of
the reasons why the bar owner does

Literature Review Review of the Topic Food safety is of paramount concern to international and national organizations to protect populations from
access to potentially harmful foods. In recent years, Foods have been found to be contaminated that traveled from one country to another, but there
was also an issue with foods that simply went from an organic farm to a restaurant. The issue has become more worrisome because it is easier for
international companies to sell their products abroad since many trade agreements allow for the movement of produce and because it is many times
more profitable to deal in foods from other regions where labor and transportation are less expensive. One of the primary concerns that experts have is
with bacterial strains that are becoming more resistant to means of control such as antibiotics and thermal modification. Researchers and food safety
officers have used many different means of measuring the presence of these pathogens in the food supply, but there has not been one that has shown a
great level of promise over another. The problem here is that the testing is not uniform across agencies, and there is not consensus method for
performing any one test. However, scientists are beginning to find that the Miles and Mersa drop–test method may be superior to other mean that have
been tried. Studies have also been more concerned with food safety as it applies to pre–packaged food stuffs because that has become a more common
means of

Essay on Food Safety Standards
The consumption of low quality food products, especially McDonalds, is a controversial issue in society today. Many people are at odds over
whether the processing and advertisings corporations are to blame for food related illness and deaths. Some say it is ultimately the consumer's
responsibility because they make a free will decision in choosing what to eat. Many sources, however, suggest that the food corporations are to blame
for their consumers' food related illnesses and deaths because they have continually denied the safety issues of their food. Food standards should be
improved because; simple issues like toxins and viruses still affect us today.
According to Mark A. Grey's article," The Industrial Food Stream and its Alternatives...show more content...
These "food scandals" when they occur worries politicians, scientists, and the public which would encourage them to request more strict laws to
forcefully have corporations to invest into more sanitary conditions for the processing and managing food(Nuijten). Corporations are allowed to
defend themselves from justified profit loss by abusing politics. From Kelly D. Brownell, Lisa L. Sharma and, Stephen P. Teret report "The Food
Industry and Self Regulation: Standards to Promote Success and to Avoid Public Health Failures." Explains how:
... [Corporations] pledged to adopt self–regulatory initiatives. Such voluntary actions are characteristic of threaded industries and typically involve
promises to follow self–generated rules and standards.[...]Self–regulatory pledges by the food industry are relatively new and may, as industry claims,
benefit public health, or they may be self–serving and deceptive, stall needed government action, and protect business as usual.
Currently corporations which adopt self–regulatory procedures are usually not enough, and no real progress were made and corporations were just
given a way to get out of trouble; as a result, companies have been given a new way to avoid the intent of the law. The intent of food laws is to make
the consumption of food safer. Foods from these

Food Safety Essay
Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person's organism by causing life–threatening diseases.
For that reason, food safety comes into play. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that
prevent illness. This includes a set of laws that should be followed to stay away from potentially severe health hazards. Food can transmit disease
from individual to individual, and also serves as a growth medium for bacteria that can cause food poisoning (Roberts, 2001). Debates on genetic food
safety include such issues as the impact of genetically modified foods on the health of further generations and genetic pollution of the...show more
content...
Common illnesses that can occur are salmonella and trichinosis poisoning resulting from improper handling of chicken, eggs or pork (Jardin, 2009,
para.2). Diseases such as: campylobacteriosis, cholera, and listeriosis also make the list of illnesses (Jardin, 2009, para.1). These diseases are the
versions of food poisoning, which can be life–threatening. According to the World of Health article published in 2007, "In the United States of
America, for example, around 76 million cases of food–borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur
each year." For that reason, some serious decisions need to be made as soon as possible in order to challenge that estimation. Secondly, food– testing is
a procedure required for food safety. Food– borne illness can be a serious public health hazard. For this reason, some kitchen workers are required by
law to have knowledge of food safety procedures. Food–testing procedures should follow clear methodologies that can be reproduced under similar
circumstances. When testing the flavor of a food with a focus group, methodology might involve blind taste testing, and then asking test subjects to
evaluate the food's flavor on a numerical scale (Gartenstein, 2010, para.7). As for food–borne pathogens, it might involve culturing and counting the
number of microorganisms present in a

Food Safety Essay
Policy and Solution 1.
The problem with todays society is that there are two things that are required for human beings to live: food and water. When you think of it, just think
of how unsettling is it that our main source of life is also our main source of sickness in countless people. Unfortunately our food consumption is
causing significant problems in a lot of different ways. In the Untied States, according to the New York Times, "one in three adults are considered
clinically obese, along with one in five kids, and 24 million Americans are afflicted by type 2 diabetes, often caused by poor diet, with another 79
million people having pre–diabetes. Even gout, a painful form of arthritis once known as "the rich man's disease" for its...show more content...
Also more power to prevent the production of these foods in the first place and to set higher health standards for the food companies, making sure
the products that they are releasing are nutritious. Also, there should become laws against certain chemicals being used in drinks and foods that
have countless times been shown to cause sickness. "Congress passed the Food Safety Modernization Act in 2010 after a wave of incidents
involving tainted eggs, peanut butter and spinach sickened thousands of people and led major food makers to join consumer advocates in
demanding stronger government oversight," (Strom 2013). Another way that foods can be limited in production is taxing companies for going over
a sugar, fat, or salt limit. Hopefully we can take note on a similar and a new policy that has started in Europe. "France, Finland, Denmark, Britain,
Ireland and Romania have all either instituted food taxes or have been talking about it. But perhaps no country is trying harder than Hungary, which
has, in the past 18 months, imposed taxes on salt, sugar and the ingredients in energy drinks, hoping both to raise revenues and force those who are
eating unhealthy foods to pay a little more toward the country's under financed health system," (Daley 2013). It would be interesting to see how this
policy can be used in America, no idea or implication could make things worse or take on a role worse than what we are already

safety and sanitation in the kitchen Essays
Safety and Sanitation in the Kitchen
Safety in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most accident in the kitchen is due to carelessness.
Safety Procedures:
Basic Rules of Kitchen Safety
1. Wear appropriate, clean clothing on the lab days.
2. Never cook in loose clothes and keep long hair tied back.
3. Store knives in a wooden block or in a drawer.
4. Keep potholder nearby and use them.
5. Don't let temperature–sensitive foods sit out in the kitchen.
6. Separate raw meat and poultry from other items whenever you use or store them.
7. When possible use a kitchen tool, not your hands to complete tasks.
8. Wipe up spills immediately. Keep the floor dry so that no one slips...show more content...
Waste Disposals
Food Waste Disposal Units
The Kitchen Layout
If you understand the basic principles of kitchen layout will help take much of the mystery out of the design process. The most basic layout principle
is the work triangle. The work triangle is the line drawn from each of the three primary work stations in the kitchen – the food storage, cooktop, and
sink. By drawing these lines, you can see the distance you'll walk to move to and from each area.
The sum of the ideal triangle is supposed to be between 15 and 22 feet, putting each of the three appliances within two or three steps of one another.

The three primary kitchen work stations which create the work triangle are:
1. Food storage – Your refrigerator and pantry are the major items here. Cabinetry like lazy Susan or swing–out pantry units adds function and
convenience. Options like wine racks, spice racks, and roll–out trays help to organize your groceries.
2. The preparation/cooking station – Your range, oven, microwave, and smaller appliances are found in this area. Counter space is important in this
section. Conserve space by moving appliances off the counter with appliance garage cabinets and space–saving ideas like towel rods and pot lid racks.
3. The clean–up station – Everyone's least favorite activity is one of the kitchen's most important – clean–up. This area is home to the sink,

Good Personal Hygiene And Food Safety
Food safety is determined not only by proper sanitation, food storage or cleaning methods, but the importance of personal hygiene is a major part of
food safety as well. Unclean hands, filthy dingy clothing, uncovered hair and other improper habits in a kitchen can cause food contamination through
bacteria, dirt or germs. When food contamination occurs, those consuming the food can experience sickness, these sicknesses are known as a
food–borne illness. The illnesses can be the demise of many restaurants and businesses, and have been the reason employees are no longer employed.
Good personal hygiene is a serious matter, especially in the kitchen and workplace. Good personal hygiene in the food–handling area is not just for the
consumer, but it is for the employees as well. It not only helps in preventing certain diseases only contractible through bad hygiene, but it prevents
you from looking bad on the job. When it comes to the kitchen and coworkers, presentation is everything. If you are looking, smelling and feeling
bad, who would hire you in the first place? But on top of that, you are representing your company and your coworkers, and all of your bosses and
superiors. You don 't want to make all of them look bad, because then you won 't have a job or any coworkers/employers to represent. In order to fully
learn and understand good personal hygiene, you must first succeed in and understand the following areas: You must be aware of proper hand–washing
procedures, wear the

Food Safety Training Essay
Food Safety Training:
Importance and Methodologies
The CDC estimates that there are approximately 76 million cases of foodborne illness each year. As a food service professional, it is your job to do
everything possible to ensure that the food being served is safe. The factors that ensure food safety are personal hygiene, cleaning and sanitizing, food
storage, food preparation methods, holding, reheating, and serving. What is appropriate, necessary, and safe with regard to these factors might mean
different things to different people making training imperative, and a thorough training program should include each of these aspects. Equally as
important as the content of the training, are the training tools and methods used to...show more content...
Classroom training offers an opportunity for activity–based learning. Activity based learning includes information search, guided discussion, role, play,
demonstrations, jigsaw design, training videos & DVDs, and games. Each of these activities is discussed below. Information search involves putting
trainees into small groups and giving them a specific question that they will have to research and discuss. Guided discussion involves asking
progressive questions to pull on the trainee's existing knowledge and any gaps in knowledge are filled in by the trainer. In role–play, a script is created
and volunteers are asked to act it out; the skit should depict the right way and wrong way to handle a task; the group of trainees is then asked to
discuss what transpired during the role–play. The most effective demonstration model is the Tell/Show/Practice model. Using this model, the trainee is
shown how to perform a task, told how to perform the task, and then the trainee is asked to perform the task. Jigsaw design is similar to information
search in that it requires trainees to group up into small groups to research a topic and then teach about what they learned. The difference is that one
person is taken from each group to form a new group and each person within the new group teaches that group about his/her topic. If training videos

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