Essay On Food Safety Act 1974

Essay On Food Safety Act 1974
Health and Safe act work act 1974
Manual Handling Operation Regulation 1992
In my work experience at Lee pharmacy they complied with this law by offering a chair stand when
sorting out medicines and sorting items on the shelf. In case it is hard to reach the shelf when trying
to sort items that are quite heavy to pick up to sort on the shelf by Just tip toe, the stand chair is
much safer and its unlikely that the object will fall back at you.
Food safety (General Food Hygiene) Regulations 1995
In my work experience placement, there was a little kitchen which had a fridge, sink, counters and a
cupboard. However the place did not look very pleasant because the walls were not painted and
looked old as it was clear that the old paint had ... Show more content on Helpwriting.net ...
The pharamacy then makes the order of the item which normaly comes after the maximum of two
days. The pharmacist then makes a record of the quantity and checks the expiry date. I was not
allowed to order the items but on the first day of my work experience I was taught how to check the
quantity and expiry date of the items that was ordered.
Data Protection Act 1998
This legislation is the main piece that governs the protection of an individual's person data in the
UK.
In my work experience placement, they complied with this law by making sure theres a password to
protect all computers and keep passwords safe so that the patients/client information are always kept
secure so that they are not left unattended. At my work expérience placement they did not secure
faxing because personal data was not allowed to be faxed except where there is no alternative And
there is an overriding clinical need.
Control of Substances Hazardous to Health (COSHH) 2002
The control of substances hazardous to health (coshh) 2002 legislation
In my work experience placement they complied with this legislation by making sure that there was
a fire extinguisher.
Care Minimum Standards
The minimum standards legislation is issued by the department of health. A national minimum
standards and regulation
... Get more on HelpWriting.net ...

Highlighting the Microbial Complexity of Foodborne Hazards...
"The Microbial Ecology in Food Safety Risk Assessment" written by Tom Ross, sets out to highlight
the microbial complexity of foodborne hazards and its subsequent impact on food safety and
possible outbreaks of foodborne illness. According to the author, In a system as complex as the
production and consumption of food, a variety of factors affect both the likelihood and severity of
the occurrence of foodborne disease, often for which little information is currently available..
The author proposes that current risk assessments for foodborne infection, which usually depend
heavily upon numbers of microorganisms present on the food at the time of consumption, present
challenges to industry professionals. As he postulates, the data are ... Show more content on
Helpwriting.net ...
These depend on both physiochemical conditions of the food, and the condition of storage. He
highlights the main effecting factors to be considered are Aw, pH, temperature and time of storage
and processing, with time being the most important.
The author strongly argues that the ability of pathogenic bacteria to grow or die under certain
environmental conditions is of great importance in risk assessment. It essentially allows us to see
which hazards might occur; what is the likelihood; what is the severity, in biological terms if it does
occur. To predict impact and te exposure dose, microbial growth under a variety of conditions and
stressors much be evaluated. He believes modeling the behavior of microorganisms in the growth/no
growth region is now seen as an important component of predictive microbiology. As he comes back
to throughout the chapter, bacterial pathogens are exposed to a host of stresses during their lifetime,
in particular during food processing. Predictive microbial modeling, he argues, enables estimates to
be made of microbial growth under varying time, temperature and intrinsic conditions or stressors.
He talks again about the importance of predictive modeling as a way to quantify the combined effect
of various hurdles on the probability of growth and define combinations at which growth ceases.
The combination of factors applied in the form of what he

The Growing Concern on Food Safety
There is growing concern about food safety and especially about inputs of pathogenic
microorganisms
with possible implications for human health and the environment [1]. Microbial activity is a primary
mode of deterioration of many foods and is often responsible for the loss of quality and safety.
Concern
over pathogenic and spoilage microorganisms in foods is increasing due to the increase in outbreaks
of
foodborne disease [2]. It has been estimated that as many as 30% of people in the industrialized
countries
suffer from food borne diseases each year caused by microbes [3]. Food additives have been used
for centuries in the food processing practices for several purposes including the prevention of
microbial
growth and increase in the food shelf lives [4]. Due to the excessive use of food preservatives which
some
of them are doubtful to be carcinogenic and teratogenic and also increasing consumer demand to
natural
foods with a long shelf life and without chemical preservatives, food producers trend to replace
chemical
preservatives with natural forms such as oils and herbal extracts as antibacterial additives [5, 6].
In the recent years, efforts have been devoted to find new antimicrobial materials from natural
resources
for food preservation [7]. Reports indicated that many extracts and essential oils of edible plants had
properties to prevent against a wide range of fungal contamination of foods [5, 7, 8, 9, 10].

Asafoetida is an oleo–gum–resin obtained from

Food Safety And Food Security
Food Safety
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or
animal origin, and contains essential nutrients, such as fats, proteins, vitamins, or minerals. The
substance is ingested and passed by organism 's cells to provide energy, maintain life, or stimulate
growth. Historically, people secured food through two methods: hunting and gathering and
agriculture. Today, the majority of the food energy required by the ever increasing population of the
world is supplied by the food industry. Food safety and food security are monitored by agencies like
the International Association for Food Protection, World Resources Institute, World Food
Programme, Food and Agriculture Organization, and ... Show more content on Helpwriting.net ...
Fungi are used in the preparation of fermented and pickled foods like alcoholic drinks, cheese,
pickles, and yogurt. Food products produced by animals include milk produced by mammary
glands, which in many cultures is drunk or processed into dairy products . In addition, birds and
other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from
flowers, which is a popular sweetener in many cultures. Some cultures and people do not consume
meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians
choose to forgo food from animal sources to varying degrees. Vegans do not consume any foods that
are or contain ingredients from an animal source. Production Most food has always been obtained
through agriculture. With increasing concern over both the methods and products of modern
industrial agriculture, there has been a growing trend toward sustainable agricultural practices. In
popular culture, the mass production of food, specifically meats such as chicken and beef, has come
under fire from various documentaries, most recently Food, Inc, documenting the mass slaughter
and poor treatment of animals, often for easier revenues from large corporations. Several
organisations have begun calling for a new kind of agriculture in which agroecosystems provide
food but also support vital ecosystem services so that

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

Food Safety And Assistance Program
Food safety and assistance is a big problem in the United States. The government has many different
programs to help the needy and keep the food regulated. The FDA and USDA have different
programs and acts to help protect the people that buy the food products. There are tons of ways that
food can be contaminated through the production process; for example, cross contamination. The
Supplemental Nutrition Assistance Program provides the assistance for low income families or
individuals to purchase the nutritious food they need and the Hunger–Free Kids Act is a government
run program that helps get kids the nutritious lunches they need at school to keep them full
throughout the day. Two, of the many food safety regulations are the Food Safety ... Show more
content on Helpwriting.net ...
Now the deduction allowed is twenty percent from the earned income. Overall, applicants have to
meet work requirements or they will not be eligible for SNAP. The requirements include registering
for work, not voluntarily quitting a job or reducing hours, taking a job if offered, and participating in
employment and training programs assigned by the state1. To be considered disabled he or she must
receive federal disability or blindness payments, a retirement benefit from a government agency, an
annuity under the Railroad Retirement Act, a veteran who is totally disabled, and a surviving spouse
or child of a veteran receiving benefits. Typically, a person in a single household will receive $194
per month based on the benefit computation1. It multiplies net income by thirty percent and then the
result is subtracted from the maximum allotment for the household size1. With SNAP benefits,
households are allowed foods such as breads, cereals, fruits, vegetables, meats, and dairy products.
On the SNAP website, recipients can look up retailers that accept SNAP benefits. In San Marcos
alone there is twenty–five locations, varying from HEB to Walgreens to convenient stores. The
USDA has tons of information on SNAP for applicants to find the information they need. President
Obama signed the Food Safety Modernization Act (FSMA) into law on January 4th. 2011. With this
reform, it is the first change, since the 1940s, that has happened to the

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
Upon inspection of the food services department, we have found a gross negligence of the state food
safety regulations. Upon inspection of the food service department we have found foodborne hazard
of biological, chemical, and of physical nature. The organization will note that a foodborne hazard is
any biological, physical, or chemical substance that may get into food and cause harm to individuals
who eat that food (Safian, 2014). Of those found to be in the biological nature include contamination
of expired poultry, beef, and eggs. Upon consumption of any of these meats by partons or patient of
the facility, individuals could develop salmonella poisoning, listeria, bacillus cereus, and norovirus
which "is the leading cause of acute epidemic gastroenteritis among children under the age of 5
years and adults in the United States and in adults worldwide, accounting for an estimated 20% of
episodes of acute gastroenteritis across all ages"("Foodborne Diseases and Conditions – Norovirus,"
2017). Disease caused by these conditions will cause vomiting, diarrhea, cramps, fever, respiratory
failure, and death. Based off of the information gathered from our inspection in regards to biological
foodborne hazards, the food service department will be closed until properly brought to code and
that it is my recommendation that employees in this department be terminated due to the negligence
found.
Upon completion of the inspection of the food services department, many physical hazards have
were found, some of which according to employees have not be fixed or working properly for quite
sometime. There are extreme amounts of dust covering the vents which hang above the food
preparation error, four light bulbs that have gone out and judging by the amount of dust on them
have been out for quite sometime. Employees adhering to the dress code in which all employees
working in the food service department should wear a facility approved hat or hair net. Female
employees have also been notated for having decorative fingernails which are in violation of the ¼
of inch less rule clearly defined in the employee handbook. Other hazards have found a buildup of
dirt within the tile grout of the floor in the kitchen which proves sweeping

Food Safety : The United States
Marafernanda Talamantes
Mrs. Martinez
English 3
April 8, 2016
Food Safety
The United States has the safest food distribution in the world, but regardless of it being the safest
country, there are still thousands of deaths per year due to food contamination. Did you know the
United States government wants to get involved with the USDA and the
FDA to make it a safer country for society all across the country? "The central external force driving
change is the dramatic expansion in the global scale and complexity of the food system. Hundreds
of thousands of growers and processors worldwide are producing food for the U.S. market, using
increasingly diverse and complicated processes, managing complex and extended supply chains, and
making millions of decisions every day that affect food safety" (Source 1). The United States
government would like to move some differences of food safety into the 21st century to assure that
there are less deaths per year, feeling like they should police the food distribution in the country. The
United States government says that "Fatal outbreaks of food–borne illnesses are still far too
common, and the industrialization of agriculture and increase in food imports require sweeping
changes to food regulations."(Source 1). The United States government wants to switch up many
ways in food safety to have less deaths per year. United States government getting involved in food
safety will not only make the United States a safer country, but will also

Food Safety In Health And Social Care Essay
Employers must ensure that food safety legislations are implemented and adhered to in the
workplace. Employers of food businesses or organisations must also appoint an employee or two or
more people to ensure that workers comply with Food Safety and Health and Safety legislations. In
most organisations and businesses, administration implements such policies. In care settings such as
hospitals or schools, the Health and Safety Officer creates and implements such policies. Health and
Safety Officers or managers play a significant role in ensuring work environment is safe, secured
and free from danger. For example in care setting such as primary schools, it is the responsibility of
a catering manager to ensure a high standard of cleanliness within the kitchen and all dining ... Show
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Orders and deliveries should be checked because foods cooked should provide a well balanced
service taking into account the dietary needs of students and other workers in the school. And
without the right deliveries, meals cooked cannot meet the expectations of customers and their
dietary or allergy needs. It is therefore important for catering managers must ensure that any errors
or wrong deliveries are reported and rectified immediately. Also, catering managers must see to it
that a high level of hygiene is maintained by cooks and catering assistants in the kitchen at all times.
Food hygiene is important because it prevents food poisoning and also prevents food contamination.
Food safety and hygiene is essential when handling and preparing food. It is what prevents sickness
or death. It is important for the catering manager to promote food and safety hygiene practices. For
example, cooks and catering assistants must wear protective clothing such as a clean apron, gloves
or hair net throughout their work period. This prevents the spread of germs or particles which could
make people fall

Supply Of High Standards Of Food Safety
5 | Page
The Importance and Legal Requirements of the following in contributing to the maintenance of high
standards of food safety. HOT FOOD TAKEAWAY ESTABLISHMENT INTRODUCTION
In designing new premises, an accurate assessment of likely trade is essential for a proper balance to
be made in the allocation of space. The economic viability of the business must be carefully
calculated beforehand. Having gained planning permission for this establishment ask yourself what
you wish to achieve. Firstly the operation must be profitable, to achieve this you must have the right
all round equipment and staff. Secondly to stay in business you must have premises that are
hygienically clean at all times, remember you are dealing with the public. To ... Show more content
on Helpwriting.net ...
regulations. The Environmental Health Department has within a section who should be contacted for
advice. The Planning and Technical Services Department and the Fire master has additional legal
requirements and they must be consulted. Therefore there are many establishments which will
provide advice and save you time and money if consulted at the planning and design stage.
LAYOUT AND DESIGN
This has three main characteristics, it must have clearly identified and separated flows, defined
accommodation, specific to the purpose allocated and adequate space to be provided in all food
handling and associated areas for equipment, working practices and to enable frequent cleaning to
be carried out. There must also be adequate access and seating
for customers. Taking all this in mind you must arrange your establishment so it can be easily
managed, have good visibility in the areas which supervision is required. All equipment must be
positioned to allow for an efficient and safe work sequence. Two means of access and traffic flow to
the kitchen should be provided where possible to prevent cross traffic and cross contamination. The
avoidance of cross contamination by segregated clean and dirty areas (work areas should be
coloured coded). There will be clear demarcation between storage, preparation, cooking and wash
up areas. If grease traps are to be fitted then they should be sited externally if possible. The rear
access with a

Food Safety Inspection Service Ethics
Traditional homestyle foods have completely changed. From growing our own crops and taking the
time to properly cook our own food, to buying processed foods at shopping markets or simply going
out to eat at fast food drive thru's. It is safe to say that us humans used to eat healthy, but as time has
passed we have let food industries manipulate and complicate our minds with marketing and food
labels. Especially when regarding meat. We still seem to be mostly concerned about the intake of
meat consumption while not even hesitating to question where exactly it came from or if it is even
safe enough for us to consume. Food recalls and food inspections are great steps to ensuring one's
better health, but regulations should really be of our concern. It should be aware that the USDA's
Food Safety Inspection Service (FSIS) has regulated meat and poultry processing for over a century
now. The reason for doing so is to prevent chemicals, harmful substances, and pathogens from
entering our daily food products. ... Show more content on Helpwriting.net ...
Levy, M.D., who has studied the subject for years, estimates that there are " 15–17 million pounds
of antibiotics used sub–therapeutically in the United States each year." Apparently, antibiotics are
given to animals for therapeutic reasons, but that use isn't as controversial because few argue that
sick animals should not be treated. The biggest controversy however, is the fact that antibiotics are
used to treat human illnesses, but they are administering them to food animals. The subtherapeutic
use of antibiotics in food animals can pose a health risk to humans. For example, If a group of
animals is treated with a certain antibiotic over time, the bacteria living in those animals will
become resistant to that drug. Concern about the growing level of drug–resistant bacteria has led to
the banning of subtherapeutic use of antibiotics in meat animals in many countries in the European
Union and Canada. In the United States, however, such use is still

Listeria Outbreaks: Chemical Contaminants In Food Safety
Public health is a broad topic, covering issues from health insurance and education to epidemiology
and public policy. One of the key areas of focus in public health is food safety, because it affects
people of every age, race, gender, and income level around the world. Rapidly advancing technology
and globalization continue to have significant impacts on food safety, both positive and negative.
Here are four of the biggest issues in food safety in 2015.
Chemical Contaminants in Food
The European Food Safety Authority (EFSA) Journal released two studies in 2015 related to the
risks posed by the presence of industrial chemicals in food. The European Commission asked EFSA
to asses the risks associated with chlorate, which is a by–product of chemicals like chlorine, chlorine
dioxide, or hypochlorite, which may be used to disinfect drinking water and ... Show more content
on Helpwriting.net ...
Research into the effects of BPA is ongoing, but many individual countries have restricted its use,
particularly in packaging of foods and beverages intended for consumption by young children.
Listeria Outbreaks
There have been several food recalls related to Listeria monocytogenes in the United States this
year. As CNN explains, Listeria is a bacterium that can be found in raw meats, produce, and
unpasteurized dairy products. It is resistant to moderate heat and cold, so it can survive in a
refrigerator. The symptoms of listeriosis are similar to those of influenza, but the illness can be
dangerous to infants, the elderly, pregnant women, and anyone with a compromised immune system.
Blue Bell Creameries, Sabra Dipping Co., Amy's Kitchen Inc., and several other U.S.–based food
companies issued recalls this year due to the presence of listeria in their products.
New Controls From U.S. Food and Drug

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 on Helpwriting.net ...
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

The Food Safety Is A Highly Overlooked Essay
Food safety is a highly overlooked yet crucial aspect of the food industry, as evident in the deadly
1993 Escherichia Coli outbreak in multiple Jack in the Box locations. Escherichia Coli is prevalent
in raw and undercooked ground beef, which is a common food item on the Jack in the Box menu;
the bacterial contamination during the slaughtering process of the meat lead to this gut wrenching
epidemic (Wiley 2013). The horrific E. coli outbreak could have been prevented if it were not for
Jack in the Box's meat supplier Vons, Foodmaker's vice president of technical services Ken Dunkley,
and Jack in the Box's President Bob Nungent. The 1993 Jack in the Box E. Coli outbreak could have
been prevented firstly if the contaminated meat itself had never set foot in a single Jack in the Box
establishment. It was made evident upon an interview with Jack in the Box's President Bob Nugent
that "the testing that was done on that particular batch of meat indicated that it had high levels of E.
coli. It is their responsibility to notify us if there's any potential hazard with a product. We were
notified of those high levels of E. coli after the outbreak. So without notification, we couldn't take
any measures to preclude it". (Benedict 2011). Vons broke the Meat inspection Act, as it is a "federal
law that spells out the food codes – it is a breach of warranty to sell or distribute food that is
contaminated or adulterated" (Benedict 2011). This initial error on Von's part gave leeway for

Food Safety And Security : Usda And Fda
Food Safety and Security: USDA and FDA
Abstract
The USDA and FDA have been resources for the United States of America to turn to in regards to
policies and procedures dealing with food safety and security. In this report you will find the
histories of the USDA and FDA, how humans, animals and the environment are benefited by these
organizations and new policies that the USDA and FDA have released recently.
Historical Background Up until the mid–1800's people 's main concern when it came to food was if
they had enough of it (Parcell & Lamme, 2012). Food safety agencies have transformed greatly
from their initial implementation; formally beginning in 1839 with Agricultural Division of the U.S.
Patent Office which later in 1862 ... Show more content on Helpwriting.net ...
Not only had the transport of livestock increase throughout the United States, there was imports
from Canada, Mexico and even Europe. In 1865 a case of imported diseased stricken livestock was
brought to congress after which they quickly implemented an act that would quarantine all imported
animals (All Gov, 2015). Unfortunately, the task was given to the treasury department and never
enforced. Finally in 1884, after continued pleas from ranchers and veterinarians the Bureau of
Animal Industry, later to be renamed as Food Safety Inspection Service (FSIS), was formed to
inspect all imported meat for any diseases and to verify the quality of U.S. meat (Worosz, Knight,
Harris & Conner, 2008). With the increase of factory processed foods also increased questions about
the safety the food, especially since there were various additives and chemicals that were use in the
process (Parcell & Lamme, 2012). Within the USDA there was the Division of Chemistry which
was responsible for conducting investigations on various food and drugs and recommending laws
based on their findings. In 1883 Dr. Harvey W. Wiley becomes chief chemist of the Bureau of
Chemistry (Significant Dates in U.S. Food and Drug Law History, n.d.). He is known as the
"Crusading Chemist" and "Father of the Pure Food and Drugs Act." For his work investigation work
and push for regulations including preservatives, colors and chemical

Chipotle 's First Food Safety Problem Essay
Despite the many benefits of Chipotle's managing style, it was still unable to escape major issues
concerning their food products. For a while it seemed that Chipotle had discovered a full proof
concept; they could create delicious and healthy food without negative repercussions. The
company's stock was doing amazing in the market and investors were ecstatic. However, at some
point in time, all companies face some sort of crisis and Chipotle is not an exception. It is how
Chipotle manages the crisis which determines if it will recover. In September 2015 Chipotle began
to face a crisis that could have bankrupt the company and undo all the progress it had made. The
company would face numerous public and regulatory backlash for food safety issues associated with
its stores. Chipotle's first food safety problem occurred on September 11, 2015. The issue involved a
salmonella outbreak associated with Chipotle restaurants in Minnesota. There were 45 cases that
were determined to be caused from tomatoes served by the restaurants in the area. However, the
cases were not that massive and the media did not blow the situation out of control. Therefore,
Chipotle tried to handle the cases as an isolated issue and not let it become a public relations
problem. However, Chipotle's worst nightmare became a reality just a month later when a worst
health related issued occurred at some of its restaurants. The company has always tried to pride itself
on providing a safe environment

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 on Helpwriting.net ...
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 café 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

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,

Concerns for the Safety of Human and Animal Food During...
Introduction
The issues concerning the safety of human and animal food during transportation to and within the
United States are concerns, which are raising the attention of both the American public and the
United States Food and Drug Administration. A few of the main worries include, the improper
handling of food products, the lack of proper control of the temperature in which the foods are kept,
the concerns of cross–contamination, the lack of proper equipment for the loading of food products
before they are transported to other area on the country and the lack of security.
In order for these problems to the fixed and restore a proper and healthy means of transporting
human and animal foods, there issues needs to be dealt with, ... Show more content on
Helpwriting.net ...
Additionally, majority of all food transportation services tend to outsource or go over their initial
budget intended for transportation.
Many of these findings are important when it comes to the safe transportation of foods. The shortage
of drivers may be as a result of the lack of proper education in the procedures needed to be taken to
ensure the food safety during transportation. Also, hauling of food commodities in empty trucks on
return trips increases the chances of cross–contamination if there has been a previous exposure of
hazardous foods during the loading process. Furthermore, establishing good communication
strategies between shippers, drivers, and receivers is an important element in the safe transportation
of food in the distribution chain.
The limited data on failures of food safety are a direction result of the inadequate storage and
transportation practices whereas some industries disagree by saying that such circumstances are
generally not reported. Studies conducted by experts state that the underlining practice of the food
transportation sector, which involves the road, rail and sea transportation by means of trucks, trains
and ships respectively should investigate and specify where foods are at a high risk of cross–
contamination.
The main purpose of this study was to pinpoint the problems such as chemical and microbiological
hazards in the transportation of food and to figure out ways through which these problems

Food Safety Modernization Act ( Fsma ) Into Law
The Center for Disease Control and Prevention documented that "about one out of six Americans get
sick (approximately 48 million people), 128,000 are hospitalized, and 3,000 die each year from
foodborne diseases" (CDC.gov). According to the FDA this is a significant public health concern
which can be preventable (FDA.gov). This was the main reason why on January 4th, 2011, President
Obama signed the FDA Food Safety Modernization Act (FSMA) into law. Some specific examples
and major events that might have led to signing the FSMA into a law are major outbreaks that have
happened in the past few years. Some examples are the Escherichia coli O157:H7 outbreak which
was linked to spinach, contamination of wheat gluten with melamine, and the outbreak of
Salmonella Typhimurium in Peanut Corporation of America 's peanut butter (Acheson, 2015). The
FSMA amends the Federal Food, Drug, and Cosmetic Act (FD&C) with respect to safety of the food
supply. The FD&C Act consists of the regulation of food, drugs, devices, and biological products by
the FDA. These changes were made in order to highlight that the FDA has to adapt the way it
operates according to what is happening in the food industry. Our food now travels more to get to us
and the pathogens that we encountered before are now changing, adapting and sometimes becoming
stronger and harder to defeat. In addition, people live longer and develop chronic diseases, making
them susceptible to getting a foodborne illness. FSMA provides

Food Safety Program In Baton Rouge, Louisian Case Study
Identify Preliminary Issues
The main problem in my case is a budget threat relating to a food safety program in Baton Rouge,
Louisiana. In order to fight the budget crisis, the state health commissioner ordered that they must
prove to the state legislature that food safety programs are important in maintaining the lives of
Louisiana citizens. In doing so, John Smith started with background on food safety: there are about
48 million food–borne illnesses every year. Within those numbers, 128,000 people become
hospitalized and 3,000 occur in death due to these illnesses (CDC Estimates of Foodborne Illness in
the United States, 2014). Workplaces relating to food such as restaurants must maintain food safety
programs. Those who also do not specifically ... Show more content on Helpwriting.net ...
If not, these are employees who are still in pre–contemplation that are unwilling to change, those
who are willing may proceed (Hezekiah, et. al., 2015). Employees then undergo a food handler's
certification and are continually educated thereafter by methods of signs as reminders for simple
things such as not leaving the ice scoop in the ice machine, or always washing hands after using the
restroom. These are simple methods to ensure for public food safety regulations. As months pass by
there should be a regular inspection for any discrepancies and violations, if there are any then
management should notify their employees and handle the issue at hand. This area should be
monitored on a daily

Food Safety Modernization Act Of 2010 ( Fsma )
Food Safety Modernization Act
The new FDA Food Safety Modernization Act of 2010 (FSMA) was signed into law by President
Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus of
federal regulators from responding to contamination to preventing it rather than relying primarily on
reacting to problems after they occur. Everyone play a role in ensuring safe food from field to fork.
The Food Safety Modernization Act (FSMA) is the major inspection and reorganize of United State
food safety practice since 1938. This is a big change to US food system, since the new regulations
are not just for farms, but facilities that process food for people to eat. These new regulations are
important for the food and Drug Administration to get these regulations right, thus that they improve
food safety.
The major elements of FDA Food Safety Modernization Act can be divided into five keys area: 1)
Preventive Control, 2) Inspection and compliance, 3) Imported food safety, 4) Response, 5)
Enhanced partnerships.
1) "Preventive Control", this is the first time the FDA have a legislative mandate to require
comprehensive, science–based preventive controls across the food supply. This mandate includes:
mandatory preventive controls for food facilities, mandatory produce safety standards, and authority
to prevent intentional contamination. Mandatory preventive controls for food facilities means food
facilities are required to implement a written preventive

The Safety Of A Food Supply
The stability of a food supply is often the most important thing a society can offer to its people.
However, in a changing global environment filled with bacteria, viruses, and disease, scientists and
farmers have continually tried to find ways to make food safer for consumers. The normal way
currently is to use pesticides and preservatives to keep diseases at bay and keep food from going bad
and possibly causing harm to those who eat it. Some researchers, however, are still looking for safer
and more effective ways to preserve food, and the idea of food irradiation has been around since the
early 1900's. Anything involving radiation often scared consumers and makes them not trust the
quality of the food, because they do not believe that ... Show more content on Helpwriting.net ...
The FDA greatly expanded the use of food irradiation in the year 1986, even though it was already
used for things such as wheat, flour, and potatoes. Before this time, radiation was thought of in food
terms as an additive, not a process the food must go through. In fact, by 1988, some nineteen major
countries had laws in place that allowed for certain foods to be irradiated to help better preserve
them. The world is beginning to realize this form of preservation as a viable option, and the only
thing left is for the consumer and the government to decide whether or not this should be a
commonly used method.
Food irradiation has many variables that make it exactly what it is. There are different types of
irradiation that work on different types of food, and accomplish different tasks such as sterilization,
disease prevention, or even acting as an insect repellent. The thing that truly defines the different
types, however, is the type of radiation used. The most effective types include electron beam
radiation, gamma ray radiation, and x–ray radiation. Electron beam radiation is the shortest in terms
of time needed to irradiate the food, but it also does not penetrate very deep, only about half a
centimeter. This type of ray radiation is used to merely disinfect things like wheat and some grains.
Gamma ray radiation is the use of Cobalt–60 in most places to irradiate the food. In fact, this type of
radiation can penetrate up to six inches.

Food Safety Legislation Key Facts
According to the Center for Disease Control & Prevention (CDC), there are around 48 million
people who get sick annually due to foodborne diseases. One out of six people in the USA get sick
or suffer from foodborne illness annually. More than hundred thousand people are hospitalized and
thousands of dying every year ("Food Safety Modernization Act (FSMA) > Food Safety Legislation
Key Facts" 2015). Therefore, the new FSMA rules are important to ensure safe U.S. food supply
system. In December 21st, 2010 the new food safety law passed by the congress. This is the turning
point of U.S. history concerning national food safety. The Food and Drug Administration (FDA) has
the legislative mandate to carry out comprehensive, prevention–based controls ... Show more
content on Helpwriting.net ...
Some of these are carbonated beverages; some are non–carbonated fruit juices. Good agricultural
practices (GAP) will ensure the safe fruit production. Under FSMA, processing of juice should be
complying with Hazard Analysis and Risk–Based Preventive Controls (HARPC) in order to
minimize the potential contamination risk. Some fruit juices use in beverages to produce in the USA
some are imported from other countries. FSMA mandates the establishment of the foreign supply
verification program to ensure that imported fruit juices are safe and made to the same safety and
labeling standards as those made in the USA.
Fruit juices are serving as favorite nutrient supplements among children and adults. The fruit juices
are rich in nutrients and consumption is encouraged as part of a healthy lifestyle. Children are the
largest consumer group for fruit juices (Wu et al. 2015). Potential contamination of pesticide
residues and microbiological risks are needed to be considered in this vulnerable population. US
Environmental Protection Agency (EPA) established tolerance limit for each pesticide considering
potential human risk. The US Food and Drug Administration (FDA) enforces pesticide tolerances
for food except for meat, poultry, and some egg products.
The FSMA establishing following enhancements which included in the legislation. 1. Prevention
control, 2. Inspection and compliance, 3.Imported food safety, 4. Responses, 5. Enhanced
partnership between state and federal regulatory

Food Safety Laws Is Vital For Your Health
Food safety laws are in place to uphold standards that keep food safe for all to eat. This is important
for citizens of the country who rely on the country as a source of food, as well as tourists who are
visiting a foreign country. Food safety laws and regulations are put in place to hold businesses and
food production companies to a higher standard. In both the Unites States and China, clean and safe
food is vital for your health. It is in the best interest of the citizens of the country that food safety
laws work to keep the supply clean and safe for all. China. Prescribed by Article 11 of the Food
Safety Law, it is up to the "Health Administrative Department of the State Council" and the state
council departments of industry and commerce, quality supervision, administration and
management, and national food and drugs supervision departments to create a national food safety
program to monitor hazards (State Council of China, 2012). These regulations adopted in 2009 set
up strict standards that help regulate quality control for food and produce companies. Anyone who
wishes to go into business in China has to obtain approval for their business and to secure approval
to "engage in food production in line with" the Food Safety Law (Council of China, 2012). Quality
supervision and admin departments have to inspect any relevant products in accordance to the laws
to maintain a level of food safety. Companies have to screen for the health of their employees to
prevent any

Food Safety, Food, And Food Choice At Mcdonalds
A combination of tender, juicy breast meat grilled to perfection, served with crisp iceberg lettuce,
juicy tomato and vinaigrette dressing on a toasted whole grain bun. This represents a low–calorie
food choice at McDonalds, an example of how Public Health practices continue to influence how we
eat. Throughout history, advances in food science and technology have played a pivotal role in
making food safer and healthier for an ever evolving society. Today, we have much greater access to
an abundant, diverse food supply that is largely safe, convenient, nutritious, flavorful, and less costly
than ever before.
This access to such food is largely because of Public Health advances that make food not only safer
but also healthier. From the ... Show more content on Helpwriting.net ...
We often almost reflexively turn to the back of these food items, where the ingredients and nutrition
label are located as we have become more aware of what we eat. The ingredients label is important
because we must know what we are eating. It also helps us avoid certain ingredients if we have a
food allergy or if we are following a diet. The nutrition label provides key information such as
percent daily values. These values listed on the labels give us a good idea which foods are high or
low in various essential nutrients. Food was not always safe and nutritious. Imagine going to the
local fast food restaurant and after eating your meal you start to vomit, develop abdominal cramp,
nausea, and diarrhea as a result of your meal being undercooked.
In 1993, Brianne Kiner, nine years old at the time, dined at the Jack in the Box in Redmond. She ate
a burger. On Wednesday, January 13, Brianne was admitted to Seattle Children's Hospital. She had
begun suffering from gastrointestinal symptoms. She developed hemolytic uremic syndrome (HUS)
as a result, she began to bleed from every orifice of her body. Brianne slipped into a coma, during
which doctors removed her large intestine and hooked her heart, lungs, and kidneys up to machines
to keep them functioning. Brianne was expected to die, but eventually emerged from the coma, and
began the slow process of recovery. Many effects of her infection were permanent, including
diabetes, asthma, brain damage and future

The Effects Of Food Safety On The Food Industry
Researching Business
RESEARCH DISCUSSION PAPER
INTRODUCTION
As Jamaica's food supply becomes more dynamic and diverse, government policies aimed at
preventing contamination and illness have become more important to consumers. Compliance with
food safety regulations are becoming very important as consumers become more aware of the
dangers associated with consuming contaminated food. Improperly trained employees, substandard
products, or poor service as well as non–compliance to food safety laws and regulations can cost
companies millions of dollars and damages to their reputations. While the food operator must focus
on customer safety, concern must also be directed toward the avoidance of non–compliance towards
regulatory standards; as such negative outcomes can be very costly and may also result in sickness
or lost of lives.
The board topic of this research is risk management in the food industry. The aim is to investigate
regulatory compliance by focusing on the management of risk in the fast food business in Kingston,
Jamaica.
The methodology to be undertaken is a combination of predominantly qualitative with a mix of
descriptive statistics. The data will be collected by using questionnaires and interviews with
government regulatory agencies, fast food outlets and other stakeholders. The primary outcome of
the study is to highlight the actions necessary to provide the public with safe food through
compliance with government regulations by the management of

Responsibilities Of HACCPAnd The Food Safety Management...
Responsibilities
You must put in place and implement a food safety management system to ensure the food you
provide is safe to eat. Think about what might go wrong with the food that you sell and what you
must do to ensure it is safe for your customers. Procedures must be in place to manage food safety
'hazards' in your workplace. Everything must be written down, updated when necessary and kept so
that they can be checked by the local authority.
These procedures must be based on the principles of HACCP.
Hazard
Analysis
Critical
Control
Point
What is HACCP?
HACCP is a system that identifies where hazards may arise in the food production process, by
putting procedures into place to prevent the hazards from occurring.
HACCP systems must be based on the seven principles.
Conduct a hazard analysis
Identify critical control points
Establish critical limits
Establish monitoring
Establish corrective actions

Establish verification
Establish documentation and records
1.Hazard Analysis
A hazard is anything that can cause harm to your customers and can happen at any stage in your
business, from taking deliveries to serving customers.
There are three types of hazards.
Biological
Chemical
Physical
Biological Hazards
Microorganisms and food–borne parasites are a concern as a food safety hazard. These can cause
food poisoning bacteria such as Salmonella and E. coli. They are hazardous because they can:
Survive

Food, Safety, And Justice For All
Food, Safety, and Justice for All
Americans today tend to have confidence that the food they consume is healthy and safe; however,
the reality of what really goes on in the food industry proves something completely different. A
glimpse of this awakening reality was revealed when award–winning journalist, Tracie McMillan
embarked on a mission to discover the actuality of the American Food Industry. She managed to
find three jobs related to the food commerce: First she picked crops, next she stocked and sold
produce, and finally she helped prepare food for Applebee's. What stood out the most in her
motivating journey, was that food safety policy was not incorporated in to any of her employment
trainings. Food safety policies are very important to the food industry. The Government created the
policies in place for a reason: the safety of consumers. Corporations should not overlook the
necessity of properly training their employees by providing food safety policies to them. For this
reason the United States Government should enforce stricter audit laws to make sure employers are
properly preparing their employees to enter the workforce.
Every man, woman, and child who visit a restaurant should feel at ease that the food they consume
will be harmless. Americans are entitled to secure food products by the policies that the Government
put in place. But, food safety is not being provided by companies to their employees. McMillan
asserts that while working at Applebee's for two

The Issue Of Food Safety
Food safety is important , millions of people become seriously ill every year by the consumption of
unsafe food. Major outbreaks of food borne disease have been recorded on every continent in the
past 10 years and its on the rise. legislation is used to enforce food safety and food standards within
the meat industry as it is an essential part of the legislative framework to cultivate good safety habits
in all individuals, to engender a strong safety culture in the workplace. legislation emphasis 's the
importance of managing workplace health and safety proactively and stipulates that every person
must take reasonably practicable steps to ensure the safety and health of every workplace and
worker. Most legislation comes from the European Union (Brussels) where it is passed to
Westminster (London) and then down to Scotland (Edinburgh) some legislation is passed directly
from the European union to Scotland as Scotland "in the 1707 the act of union abolished the
separate parliaments for Scotland and England, and created a single parliament in London (The
Scottish Government)". However Scotland still kept many of its features including its separate legal
system.
1.1 legislative framework
There are 3 types of EU legislation;
I) Regulations– become law automatically in each member state as they are published by the
European Union.
ii) Decisions– also automatically become law in member states upon their publication by the
commission. They are only

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 Protection Pl Essential For Food Safety
Summary:
A food protection plan is essential in todays fast pace world, where globalization and international
trade and improved means of transport has served to distribute food around the globe, even to
remote regions in the shortest possible time. The significance of this trend is that food prepared by a
few can pose a threat to many people, if it is not prepared under proper sanitary conditions and
hygienic practices. It is imperative that food manufacturers, processors, distributors, and all food
related stakeholders develop a food protection plan to safe guard themselves from lawsuits and to be
able to show that their food products are safe for human consumption. It is the duty of the state to
develop their own food safety plans and work together with all food related stakeholders to ensure
compliance. Key words: food protection plan, food safety, health and safety.
Introduction:
A food protection plan is essential for food safety and should cover all food and food related entities
from "farm to fork." We live in a fast pace world, and in order to protect consumers and the general
public from undue health risks, a well thought out and efficiently working food protection plan are
required to protect the public health.
What is a food protection plan?
A food protection plan is a purposed strategy to eliminate, reduce or control food–borne hazards and
to achieve a safe food supply from "farm to fork."
Who benefits from a food protection plan?
A food protection plan

Persuasive Essay On Food Safety
Food safety regulations worldwide don't align perfectly from one country to another, and there are
food safety–related issues that arise as a result. Governments don't all legislate it the same way
because scientific evidence for the validity of specific policies isn't all there is to consider–culture,
history and politics included. These same things in tandem with pervasive fear and protectionism
factor into how regulations solve certain problems.
Risk analysis outcomes, according to a case study on food legal diversity across the cultural divides
of different countries worldwide, are in no way in sync. Different countries set their own so–called
Adequate Level of Protection (ALOP) despite broad consensus on methodology because
methodology is insufficient to determine what level of risk is universally acceptable. Some experts
suggest, though, that methodology should be determined for an all–encompassing case study,
possibly based on how countries have mutually agreed on radioactive contamination limits for food
safety already. That much is already universal.
The International Commission on Radiology Protection (ICRP) was responsible for submitting the
scientific data, which allowed for studies to be conducted and then updated, detailing potential
effects on human health relative to radioactivity exposure via food consumption. Governments take
the most recent findings from this series of studies and their subsequent updates into account when
establishing national

Food Safety Is Extremely Severe Worldwide
Food Safety in China
Food safety tends to be a hot topic in Food safety these years. Though the meaning is similar,
different from food security, food safety concentrates more on health aspects rather than sufficiency.
So what is food safety? "Food safety is a scientific discipline describing handling, preparation, and
storage of food in ways that prevent foodborne illness." (AmercianPeanutCouncil, 2014) This
prevents civils from severe health hazards and in this way is the food safety similar to the definition
of food defense.
I collected data from different websites and summarized them in a chart. Here is the performance of
countries based on their 2015 food safety score. (Charlebois, 2014) Based on this chart, China ranks
42 in the whole world. It's clear that the situation of China's food safety is extremely severe
worldwide. The cause of the food safety problem is intricate; however, before I explain the complex
cause of food safety in China, I'd like to illustrate the phenomenon of China's food safety problem
which will definitely promote the comprehensibility of the causes of food safety problems.
People from different fields hold different views upon food safety phenomenon. One of the directors
of Asia Institute Yan stated that Food–safety problems constituted a new, urgent, and multifaceted
challenge to Chinese people, society, and the state, involving a number of social, political, and Beck
's theory of risk society. (2012) Food safety problems affect Chinese

Food Safety Practices By Consumers, New Zealand
Summary This study identifies that costs of food safety are high in the developed world, and
consumer awareness on food safety practices is lacking especially in younger consumers. The
explosion of ever increasing fast food chains and poor food eating practices by Consumers, New
Zealanders' increasingly are getting affected by Obesity and diseases such as Diabetes. According to
the World Health Organisation, New Zealand has an Obesity rate of 27% (who.int, 2008) and is
ranked the 12th most overweight country in the world (nzherald.co.nz, 2013). 225,000 kiwis also
have either Type 1 or Type 2 Diabetes (diabetes.org.nz, 2012). It can be argued that because of the
increases in rates of Diabetes and Obesity, consumers are scared of the impacts to their health and
wellbeing as they grow older and are increasingly becoming more health conscious in the choices
they make for food consumption. In the US, 64% of Consumers now agree that it's important to eat
healthy foods compared to 57% in 2010 (newhope360.com, 2013). As consumers become more
health conscious, food producers and sellers look to take advantage of this to promote and sell their
food in new and different ways that might be perceived as healthier options. One such method that is
changing consumer food preference is the emergence of local Weekend Food Markets as a 'hip' and
trendy way to sell food to consumers versus traditional retail avenues such as supermarkets and
grocery stores. Consumers arguably favour these

The Importance Of Food Safety In Human Health
Food safety and nutritional quality play a fundamental role in human health. Food safety and
threaten public health as well as food businesses can be affected by different chemical, biological,
and physical hazards, so ensuring food safety is thus the most critical aspect of a food operation and
is the backbone of consumer trust. Therefore, food should not be regarded as a simple commodity.
There are many technical know–how and adequate scientific, technological means, and managerial
experience nowadays to ensure the safety of food products. The key is in their possible application
are setting a safety–minded organizational culture, management commitment (ie, the management
walking the talk), a fair and professional management of staff, and management of change in an ever
more complex and develop environment are the biggest challenge of today's food operations.
However, over and above expertise in food safety, the leading and the most fundamental determinant
of food safety is genuine management commitment. To ensure this there a need for the regulatory
authorities to make the top management of food companies accountable for observing their policies
and also to investigate failures up to the level of management.
Fisheries and aquaculture remain important sources of food, nutrition, income and livelihoods for
hundreds of millions of people around the world. World per capita fish supply reached a new record
high of 20 kg in 2014, thanks to vigorous growth in aquaculture, which

Safety Of Food And Drugs Consumption
Safety in food and drugs consumption is a necessity to consumers. It is the FDA 's responsibility to
ensure food and drug safety for the public. That's why the FDA is what happens when agency within
the U.S. Department of Health and Human Services (HHS) responsible for ensuring the safety and
effectiveness. As the Food and Drug Administration Progresses it had became a reliable source for
Americans .President Theodore Roosevelt signed the Food, Drug, and Cosmetic Act in 1938 to
provide the public with safety in what they consume (Sinclair, Upton).
Throughout history, the Food and Drug Administration has been beneficial for the public. With the
FDA, the public has been more aware of what they were eating by creating warning labels with the
... Show more content on Helpwriting.net ...
The food and medical products consumed by Americans were overwhelmingly produced in the
United States, with ingredients from domestic sources. Imports of FDA regulated products were so
small they were barely noticed by the FDA . Medical devices were not even under FDA's
jurisdiction, since the 1938 law didn't refer to medical devices (About FDA). It would be another
almost forty years, in 1976, before FDA was given authority to regulate devices (About FDA). The
Food and Drug Administration has been able to get warning labels in the drugs, food, or cosmetics
you use to make it safer for the public to know what's in it.
In the early stage of the Food and Drug Administration there has been changes in many ways that
have helped the public. One of the ways the FDA improved is by working with scientist, ensuring
the safety of a product that is in a stable and reliable market demonstrating benefits that outweigh
the risks (About FDA). Before conditions in the U.S. food and drug industries a century ago can
hardly be imagined today. Use of chemical preservatives and toxic colors was virtually uncontrolled
(About FDA). Changes from an agricultural to an industrial economy had made it necessary to
provide the rapidly increasing city population with food from distant areas (About FDA). The
changes in the Food and Drug Administration had made it possible for the people to know what they
are digesting by having scientist do

Global Food Safety Initiative Technical Committee
According to Global Food Safety Initiative Technical Committee (2007) that Prior to ISO 22000, a
great number of standards had been developed in different countries, and organizations in the food
sector used their own codes to audit their suppliers. The sheer number of standards (and the costs of
conforming to all of them), combined with the increased globalization of the food industry, made it
nearly impossible to keep up with the different requirements in the global food market. Additionally,
food borne illnesses increased significantly in all markets, resulting in both economic losses and
damages reputations GFSI Technical Committee (2007) reported that the development of the ISO
22000 standard began in 2001, with a recommendation from the Danish Standardization Body to the
secretary of ISO's technical committee ISO/TC 34 (Food Products). ISO then developed the
standard in conjunction with the Codex Alimentarius Commission (an international body jointly
established by the World Health Organization and the United Nations Food and Agriculture
Organization) and experts from the food industry. In August 2005, the final draft was unanimously
approved by all 23 national standard bodies participating in the working group. ISO 22000 was
subsequently published on September 1, 2005
Roger Frost (2006) added that there is great interest in ISO 22000 globally. It has already been
adopted as the national standard in the more than 40 countries that participate in the

Essay On Food Safety Act 1974

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