Food Safety Act 1990
The Food Safety Act came into power in 1990. This Act was introduced as individuals were concerned about the risks of preparing food. In addition, the Food Safety Act outlines and applies to all individuals that handle food. The Act also outlines where the food is kept, preparation, distributed and sold. The Food Safety Act 1990 influences Health and social care settings as it will make professionals or staffs understand the importance of the Food Safety Act and will also make them more aware of how they handle food safety. Moreover, to ensure professionals or staffs are correctly using and following the legislation of the Food Safety Act 1990, this is to ensure that no harm is done to the care users or other individuals, such as staffs or
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The Sugar And Molasses Act
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Unit 7 P7 Health And Social Care
7 / D.P7: Explain how different procedures maintain health and safety in a selected health or social care setting Maintaining health and safety in health and social care is extremely important to ensure the health, safety and wellbeing of all their service users as well as other individuals service providers may come in contact with in the setting. There are several procedures that help to maintain this health and safety however they can all vary between settings for example, health and safety procedures will be slightly different and more focused on certain areas in hospitals and especially in paediatric ward compared to in drop-in centres where the needs and risk to service users are slightly different. Some of the procedures used in health and social care to maintain health and safety include; infection control and prevention, safe moving and handling of equipment and individuals, food preparation and storage, storage and administration of medication and storage and disposal of hazardous substances.
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Explain How Legislation Policies And Procedures Are Implemented In Early Years Regulations
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Health & Safety Practices On Health And Social Care Practice
Task 2 7 / C.P6: Compare the influence of different health and safety laws or policies on health and social care practice in a selected setting There are several different health and safety laws and policies that vary between settings in health and social care aimed towards different legislations that must be followed, and have resulted in improvements in health and social care practice. It is important that these legislations are followed by service providers in order for them to promote safe practice and to fully understand their responsibilities under these legislations. Some of the legislations include the Health and Safety at Work Act etc 1974, the Data Protection Act 1998, the Care Act 2014, the Care Standards Act 2000 and the Equality Act 2010.
Upton Sinclair's The Jungle And The Meatpacking Industry
That same day, The Pure Food and Drug Act of 1906 was created. This act required the makers of prepared food and medicine to host government inspection as well. Overall, these acts have now been a reassurance to the public that meat and other things are in good
Food And Drug Act 1906
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Unsafe Work Practice Nvq 5
Unsafe work practice that can affect the well-being of individuals include: Rough handling, for example pushing, pulling, dragging. Unsafe administration of medication, for example, failure to check dosage. Ignoring health needs and social needs such as clean clothing and personal hygiene. Visible injuries or marks of abuse on body and complaints not taken seriously can put them at more danger, harm and risk of abuse. I will ensure that I keep to all the procedures for checking for abuse and the wellbeing of the individuals that I work with; by following these and the individual’s care plan I keep within the minimum standards of care and also work in a person centred way to make sure all individuals are happy and safe.
Legislation Policies And Procedures In Health And Social Care Essay
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Gottlieb Food Justice Analysis
Food is a critical part to the environment that a community lives in, yet food is not always just. Food justice is an important part of environmental justice, and Robert Gottlieb studied how food impacts communities. Gottlieb explained how food justice has links to equity, empowerment, and social justice as well. This area of justice “addresses issues of health, globalization, worker rights and working conditions, disparities regarding access to environmental (or food) goods, land use and respect for the land, and ultimately, how our production, transportation, distribution and consumption systems are organized” (7). Food (in)justices and the other presented issues are all around in society today.
Food Rules By Michael Pollan Summary
Michael Pollan is the author of “Food Rules: An Eater’s Manual”. Throughout his career, Pollan has been investigating about the hazards that industrial foods pose to us, and how we can avoid them and replace them with a healthy diet. He believes that “The way we eats represents our most profound engagement with the natural world.” (Shetterly, Robert. “Michael Pollan.”
Pure Food And Drug Act Essay
The Pure Food and Drug Act was passed in 1906. Before this there were no regulations of clinical trials in human subjects for research. Additionally, there were no consumer regulations, no Food and Drug Administration (FDA), no Common Rule, and no Institutional Review Boards (IRBs). The Nuremberg Code had the biggest impact on research with human subjects and was the first international document that required voluntary consent from human subjects.
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Food is a source of nutrients not only for humans but microorganisms as well. Food safety is a term for all measures and concepts that are intended to ensure that food is safe to eat and cannot cause a health problem or poisoning. The issue of food safety is a universal concern, this is because everyone must to consume food. Bacteria are everywhere, in the air, in the water, in the ground, on our food, on our skin and inside our bodies. 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. Foodborne illness is a significant burden globally. “Bacteria, viruses, parasites, and toxin by-products of microorganisms, chemicals, and heavy metals can cause foodborne maladies. These agents are responsible for over 200 different foodborne diseases. In the United States alone, foodborne diseases cause an estimated 48 million illnesses and 128,000 hospitalizations every year. In addition, they account for an estimated 3,000 deaths annually.” (Food Safety) This is very alarming. This says that the U.S. system for food safety is flawed; but on the other hand the U.S. has one of the safest food…
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Essay On Food Safety Act 1974
Ptlls level 3 assignment.
Data Protection Act 1998 – gives individuals the right to know what information is held about them, and those that processes personal information must comply with eight principles, which makes sure that personal information is fairly and lawfully processed; processed for limited purposes; adequate, relevant and not excessive; accurate and up to date; not kept for longer than is necessary; processed in line with your rights; secure; not transferred to other countries without adequate protection;
Occupational Safety and Health and Safety Control Equipment
| Describe how and when the different types of fire extinguishers, relevant to the given occupation, are used in accordance with legislation and official guidance.QCF641. 3.7 & 3.8
unit 208 health and social care Essay
5.3 To comply with legislation to minimise individual self or others, to safeguard myself and others health and safety and to apply agreed working practiceds to use equipment.
Describe How Current Health and Safety Legislation, Policies and Procedures Are Implemented in the Setting.
This covers issues including the provision of appropriate first aid equipment, and the appropriate number of first aiders.
Nvq Level 3 Health and Social Care Promoting Good Practice Essay
The Data Protection Act 1998 is a piece of legislation which defines the law on processing data of people living within the United Kingdom.
Food Safety Essay
6- Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish machine or three compartment
Contribute to Health and Safety in Health and Social Care ( Hsc 027)
Legislations/codes of practice relating to general health and safety in a health or social care work setting are: The Health and Safety at Work Act 1974; Riddor 1995, COSHH (Control of Substances Hazardous to Health); Manual Handling operations regulations 1992; Health And Safety (First aid regulations 1981); Fire protection (Workplace) Regulations 1997; Food Safety Act 1990; Personal Protective Equipment and Management of Health and safety at work regulations 1999.
Nvq Unit 79 4222-331 (Hsc 3047) Essay
* Nursing care providers are not covered by this legislation and must make their own arrangements for the disposal of unwanted medicine through a licensed waste management company.
The Control of Substances Hazardous to Health (COSHH) Regulations2002 is the regulation that helps to control the risk of hazardous substances that may cause harm to individuals at the work place. The regulation states that when working with medication in a care home the managers is responsible for carrying out a risk assessment, this will assure that the medication is being handled with care. The manger also has to ensure hazardous substances are used safely and also stored correctly in the care home.
Unit 208 Level 2 Diploma Essay
If you have concerns about the care and safety of service users and feel like you can’t go to your manager then you have the option to contact some big and confidential organisations such as Care Quality Commission (CQC) or Health and Safety Executive (HSE) or environmental health who can also offer support and information and give you any answers you may need to any concerns.
Describe the Roles and Responsibilities of Personnel in Relation to Infection Prevention and Control in a Health or Social Care Setting
In every work place there should be policies set in place. These policies come from the law and make reference to the standard that is legally required in a health and social care setting. These include Fire Escape plans, Health and Safety policies and
Unit 5 Health And Social Care Level 3 P4
I also follow the Manual Handling Regulations 1992. My main priority when carrying out any moving and handling is to ensure the safety of myself, my colleague and the service user at all times. If an accident was to occur I must record it straight away by filling out the accident book/incident report form. I must ensure that I have reported it and keep it all logged and recorded following the RIDDOR Act 1995. As part of my role I must make sure that all hazardous substances and chemicals are locked away and out of reach under the COSHH Act.
Health And Safety At Work Nvq
The health and Safety at work act is the law of health and safety during work times at work. This is normally to do with dangerous equipment and all types of equipment the health and safety law act. This act is to ensure the safety of workers and this is so they do not get injured during work because of the businesses equipment or due to the businesses work that they are making the workers do also the health and safety act is also for the customers, suppliers and anyone who goes to the business site. To take action with the law the businesses do training and they carry out some assessments to see if the worker knows what to do in the situation where there is a slippery floor and there is no sign the worker should know and they should put the
Safety Legislation In The Workplace
Hi Jeffrey, I think you make some amazingly good points, and I can say I whole-heartedly agree with them for individual citizens. I might have been unclear, but I wanted to try and look at this question from the standpoint of individuals in the business world. Do you feel that safety legislation is out of place in that context? I would be very interested to hear your thoughts on that.
The Occupational And Health Act ( Osh Act )
Under the Occupational Safety and Health Act (OSH Act), companies are mandated to provide a safe workplace for their employees. Employees who are concerned about an unsafe condition may file a complaint with the Occupational Safety and Health Administration (OSHA), which will conduct an investigation and fine a company for any violations it finds. The OSH Act and the National Labor Relations Board (NLRB) both give employees the right to refuse to work in conditions they believe are unsafe.
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Food Safety Modernization Act and Its Importance Essay
Introduction, food safety modernization act and its historical importance, food poisoning (foodborne illness), causes of food poisoning, mechanism of food contamination, fsma will make our food safe.
As the demand by consumers for safe and suitable food increases, food safety has become critical as it results in significant sickness and economic costs to society and countries. Concerns regarding food safety have grown because of dramatic occurrences of foodborne infections, accidents, and outbreaks, as well as the use of contemporary biotechnology, pesticides, food additives, and other toxins (Oplatowska-Stachowiak & Elliott, 2017). There is rising concern regarding the safety of certain regularly used legal food colorants, as they have been substituting natural materials with artificial synthetic ones.
Additionally, various colors known or suspected of having carcinogenic, mutagenic, and genotoxic qualities are added illegally to meals (Oplatowska-Stachowiak & Elliott, 2017). Because of the increasing concerns about the food safety outbreak of foodborne diseases and other food contamination in the United States, sophisticated inspection-based procedures based on accurate detection technologies are necessary to ensure that food is free of hazardous colors. This paper will argue how the Food Safety and Modernization Act has helped to prevent food supply contamination.
The Food Safety Modernization Act significantly overhauled the United States’ existing food safety legislation. It entails a change in emphasis from reactionary controls to preventive controls for food manufacturing, harvesting, processing, packaging, and storage. According to current statistics from the Centers for Disease Control and Prevention, around 48 million individuals (1 in 6 Americans) get ill each year from foodborne infections, 128,000 are hospitalized, and 3,000 die (CDC, 2017a). This illness is a substantial cost to public health that is generally avoidable.
The FDA dramatically reduces the public health burden by reforming the Food Safety Modernization Act. For example, the FDA Food Safety Modernization Act (FSMA) empowers the agency to safeguard public health by upgrading the food safety system (Zhang & Seale, 2017). It allows the FDA to emphasize avoiding food safety concerns rather than resolving them after they arise. Additionally, the bill empowers the FDA with additional enforcement capabilities to increase compliance with prevention- and risk-based food safety standards and to react more effectively and control food safety concerns when they arise (Zhang & Seale, 2017). The bill provides the FDA with critical new powers to hold imported goods to the same standards as domestic foods and urges the FDA to collaborate with state and local authorities to develop an integrated national food safety system (Zhang & Seale, 2017). These are some of the ways the FSMA act increases food safety for American citizens.
Developing a new food safety system centered on prevention will take time. The FDA is developing a method for implementing the Food Safety Modernization Act (FSMA) across the nation. Exporters from developing countries must grasp the Act’s principles and apply them to avoid having their items denied at US ports of entry (Adalja & Lichtenberg, 2018). As a result, food-exporting enterprises and regulators are urged to transform their food production, handling, and export operations to comply with the Act’s standards. Similarly, the FSMA refocuses the FDA’s efforts on assuring food safety via proactive microbial contamination prevention rather than reactively responding to a problem that has already happened (Adalja & Lichtenberg, 2018). The food sector faces significant compliance issues with recent modifications to food safety laws. Thus, Growers, producers, harvesters, and processors must thoroughly understand the requirements to overcome the FSMA’s obstacles. These mechanisms demonstrate the FDA’s commitment to executing the Food Safety Modernization Act (FSMA) standards in an open and participatory manner.
Food poisoning is one of the leading causes of disease and death in the United States. Food poisoning is caused by infectious organisms such as bacteria, viruses, parasites, or toxins. These pathogenic organisms or their toxins may contaminate food at any phase of processing or manufacturing due to various environmental contaminants, including water, soil, or air pollution, as well as hazardous food storage and processing (Mostafa et al., 2018). Foodborne infections may cause various disorders, including diarrhea, cancer, and gastrointestinal problems, but they can also cause neurological, gynecological, and immunological symptoms. Diarrhea is a widespread disease in all nations, while it is disproportionately burdened in low- and middle-income countries and among children under the age of five (Melese et al., 2019). Thus, foodborne sickness or food poisoning is caused by the intake of contaminated food, pathogenic bacteria, viruses, parasites, and chemical or natural poisons such as deadly mushrooms.
The most obvious is the presence of pathogenic microbes in food. Raw foods are unsanitary. Contamination may occur during the cultivation, harvesting, processing, storage, shipping, and final preparation. Contamination may come from various sources, including food preparation at a restaurant or a person’s home kitchen (Watari et al., 2021). Observation of the food does not necessarily indicate its potential for causing foodborne disease. Consumption of the food does not offer information regarding the degree and kind of contamination. Rather than that, it is the result of food illness that determines the meal’s microbiologic risk potential.
Microbiologic dangers include viruses, bacteria, and parasites, the most common causes of food poisoning. Microbes may contaminate food throughout the growing, harvesting, slaughtering, processing, storage, transporting, or preparation processes (Watari et al., 2021). Certain harmful germs may already be present in foods purchased. Microbes are present in a wide range of meals, including freshly prepared veggies. Likewise, if raw meat, poultry, seafood, and eggs are not kept apart from other foods, bacteria from natural foods may be transferred to other meals. Additionally, microbes may be transported from raw foods to the hands, kitchen utensils, cutting boards, and other kitchen surfaces (Melese et al., 2019). Finally, hands, utensils, cutting boards, and other elements may carry bacteria to other foods after contacting raw foods.
Food contamination occurs due to the chemicals that arise in food or food components due to numerous chemical reactions. Restaurants, supermarkets, vending machines, and cafeterias, for example, are principal breeding grounds for food contamination (Greenberg, 2016). Food is transported from the farm or fishery to the dinner table via various processes. The food manufacturing chain comprises these phases, where contamination may occur at any step along the supply chain, including manufacturing, processing, distribution, and preparation (Garvey, 2019). The following are the numerous ways in which food becomes contaminated.
Production includes cultivating plants for harvest and raising livestock to consume them. The bulk of the food is produced on farms or ranches using domesticated animals and crops. Certain foods, such as fish, mushrooms, and animals, are captured or harvested in the wild. Consequently, if a hen’s reproductive organs get unwell, the yolk of an egg may become contaminated prior to laying, or vice versa. If polluted water is used to irrigate fields, fruits and vegetables may become infected prior to harvest (Garvey, 2019). Another alternative is transforming plants or animals into a product, such as milk or cheese, and selling them as food.
Processing varies according to the kind of food. Processing food may vary from the simple Act of washing and sorting to the more involved process of trimming, slicing, or shredding (CDC, 2017b). Milk is often pasteurized; sometimes, it is converted into cheese with the addition of roasted, chopped, or crushed nuts (such as peanut butter). Slaughter is the first stage in the processing of animals. Following that, cut or grind the meat and poultry. Additionally, they may be smoked, boiled, or frozen and combined with other ingredients to create sausages or entrées such as potpies (CDC, 2017b). Thus, if infected water or ice is used to wash, pack, or freeze fruits and vegetables, contamination may spread, or germs on the hide of an animal during the slaughter process may permeate the final meat product.
Contamination of food may also occur during distribution. The process of conveying food from a farm or processing facility to a client or a food service institution such as a cafe, canteen, or institutional kitchen is distributed (CDC, 2017b). This step may involve one-time transportation of commodities, such as transporting vegetables from a farm to a neighborhood farmers’ market. Alternatively, it might be a staged procedure. For instance, frozen burger patties may be trucked from a meat factory to a famous supplier, then kept in the supplier’s warehouse for a few days before being trucked again to a restaurant chain’s local distribution hub and ultimately delivered to an individual restaurant (CDC, 2017b). Thus, if chilled food is left on a docking station in hot weather for a lengthy period, it may reach temperatures suitable for bacteria development, or if fresh produce is put in a vehicle that has not been washed after carrying animals or animal products, it may get contaminated.
Preparation is the last process through which food may get contaminated. The term “preparation” refers to transforming food into a consumable form. This step may occur in a restaurant’s kitchen, a private house, or an organization (CDC, 2017b). It could involve following a complicated recipe with multiple components, simply heating and arranging food on a casserole, or simply opening a bundle and eating the meal; thus, whether a food worker remains on the job while ill and does not thoroughly rinse their hands after using the restroom, they can transmit the disease by coming into contact while cooking. Similarly, if a chef cuts raw chicken on a chopping board or knife and then uses the same board or knife to slice vegetables for a salad without cleaning it, the vegetables might get infected with chicken germs.
Despite it all coming down to our hygiene and sanitation, FSMA has made the extra step to ensure it is safe before the food reaches the citizen. Based on the analysis of the FSMA, what are food poisoning, and the various mechanism of food contamination, the following are ways how FSMA guarantees food safety:
The FSMA requires the Food and Drug Administration to guarantee that importers adhere to US regulatory standards and that the food is safe for human consumption. This adherence entails enforcing policies like importer accountability, which require importers to check that their suppliers have sufficient safeguards to ensure the safety of the food they produce (Hamburg, 2011). Additionally, the FDA is required to implement a procedure requiring qualified third parties to verify that their food complies with US-set criteria and is safe for human consumption, where the third parties who certify high-risk goods provide a certificate of assurance of compliance (Zhang & Seale, 2017). Similarly, the voluntary qualified importer’s program requires the FDA to implement thorough food screening and entry and reject entrance to food that has been denied FDA access at their facilities or by the nation in which the facilities are situated (Acheson, 2015). These rules have aided the FSMA and FDA in ensuring the safety of American society’s food.
Apart from implementing policies to ensure food safety, the Food Safety Modernization Act requires the FDA to have the tools necessary to react effectively to any concerns. The Act dramatically strengthens the FDA’s capacity to regulate the millions of food items imported to the United States each year (Hamburg, 2011). These include mandatory recalls, which need the FDA to remove tainted food from the market if the manufacturer fails to do so freely. Similarly, the FSMA has the jurisdiction to seize items that breach the law and even suspend a facility’s registration if the food produced results in significant sickness or death. FSMA protects American citizens’ food safety by requiring firms that handle high-risk foods to maintain records of when a particular product was created, processed, and packaged. Maintaining records enables the FDA to investigate and identify the guilty party after an occurrence (Rock et al., 2019). The Food Safety Modernization Act’s provisions have guaranteed that Americans have access to safe foods.
In the United States, the Food Safety Modernization Act has lowered the cost of treating food poisoning infections. For example, it places a premium on prevention rather than treatment; as a result, the majority of food poisonings are discovered sooner and treated before wreaking havoc on human lives (Kaylegian, 2021). Similarly, the FSMA has increased public awareness of food contamination in general, making many people learn how to handle food to avoid illness properly. This initiative has been accomplished via training programs offered at the federal and state levels of government. Additionally, the FSMA guarantees that fruits and vegetables are gathered correctly and that the use of specific machinery and chemical fertilizers that are harmful to certain plants and animals is restricted (Zhang & Seale, 2017). As a result of FSMA, companies responsible for growing, producing, packing, storing, importing, and transporting our food are now taking actual actions to limit the risk of contamination daily (Yiannas, 2021). Thus, this helps to prevent food poisoning by raising the grade of food items and eliminating low-quality foods that cause food poisoning and diseases such as cancer. Through FSMA, substandard food items are now clearly detectable during the inspection, requiring manufacturers to maintain a high standard of cleanliness.
The adoption of sophisticated inspection-based procedures based on accurate detection technologies by the Food Safety Modernization Act and the Food and Drug Administration has changed the lives of many Americans. These inspections apply to US citizens and many countries where, through the law’s implementation, food processed within the state and foreign countries has been inspected, which has prevented unnecessary life loss. It has also created partnerships at the federal and state levels that have geared the health sector toward achieving its goals through food inspection. Similarly, food facilities have increased the standards of their products and minimized the chances of massive life loss. As a result, the Food Safety Modernization Act and the Food and Drug Administration have helped reduce the supply of contaminated food and, hence, make American citizens’ food safer.
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Garvey, M. (2019). Food pollution: A comprehensive review of chemical and biological sources of food contamination and impact on human health. Nutrire , 44 (1), 1-13. Web.
Greenberg, E. F. (2016). All Foodborne Illness is Local—or much of it anyway. ProFood World . All foodborne illness is local—or much of it anyway | ProFood World
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Kaylegian, K., E. (2021). The Food Safety Modernization Act (FSMA) . Pennstate Extention. Web.
Melese, B., Paulos, W., Astawesegn, F. H., & Gelgelu, T. B. (2019). Prevalence of diarrheal diseases and associated factors among under-five children in Dale District, Sidama zone, Southern Ethiopia: a cross-sectional study. BMC Public Health , 19 (1), 1-10. Web.
Mostafa, A. A., Al-Askar, A. A., Almaary, K. S., Dawoud, T. M., Sholkamy, E. N., & Bakri, M. M. (2018). Antimicrobial activity of some plant extracts against bacterial strains causing food poisoning diseases. Saudi Journal Of Biological Sciences , 25 (2), 361-366. Web.
Oplatowska-Stachowiak, M., & Elliott, C. T. (2017). Food colors: Existing and emerging food safety concerns. Critical Reviews in Food Science and Nutrition , 57 (3), 524-548. Web.
Rock, C. M., Brassill, N., Dery, J. L., Carr, D., McLain, J. E., Bright, K. R., & Gerba, C. P. (2019). Review of water quality criteria for water reuse and risk-based implications for irrigated produce under the FDA Food Safety Modernization Act, produce safety rule. Environmental research , 172 , 616-629. Web.
Watari, T., Tachibana, T., Okada, A., Nishikawa, K., Otsuki, K., Nagai, N.,… & Amano, Y. (2021). A review of food poisoning caused by local food in Japan. Journal of General and Family Medicine , 22 (1), 15-23. Web.
Yiannas, F. (2021). The FDA Food Safety Modernization Act at 10: Reflecting on Our Progress and the Path Forward. U.S. Food and Drug Administration. Web.
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- food safety management
Food and Safety Management
Food safety management (FSM) describes a system that provides strategic planning of identifying, preventing, and reducing occurrence of foodborne hazards. The system aims at making food safe for human consumption through total minimization of risks that lead to food poisoning. According to the Royal Society for Public Health (2007), the FSM system involves the application of a document known as Hazard Analysis Critical Control Point (HACCP). Achieving food safety requires appropriate training as well as guiding individuals through the ways of preserving food using effective methods that do not cause food contamination. This study outlines different elements that cause food spoilage.
Control of Physical and Chemical Contamination of Food
Food contamination is the process of exposing food to contaminant elements such as bacteria, chemicals, and insects. Contamination control aims at preventing spoilage of food with contaminants that may injure and compromise the health of the consumer. Both physical and chemical contamination control combines maintaining personal hygiene, preventing foreign materials from contaminating food, ensuring that the working surfaces are clean, and proper washing of the raw materials that are to be used in food preparation. Food contamination results in food poisonings and foodborne diseases, but these two terms are always used in different contexts (Mastromatteo, Conte, & Del Nobile 2010).
An infection resulting from consumption of food that is contaminated by viable microorganisms causing allergic reactions may be termed as a foodborne disease, whereas the bout of illness arising from ingestion of preformed toxins is referred to as food poisoning. Each of the above-mentioned conditions has a different parameter regarding food contamination. The common symptoms of food poisoning involve nausea, vomiting and diarrhoea lasting from one to twelve hours. On the other hand, symptoms of foodborne diseases include development of the illness in three to four days after consuming the spoiled food with the condition lasting for a longer period and complications with the risk of death setting in (Mastromatteo, Conte, & Del Nobile 2010). As part of control over foodborne illnesses, consumer guidelines require checking for tears and dents while buying products in packages. Additionally, storing food in clean containers, washing plants and raw foods properly, controlling temperatures of storing, and ensuring that there is no cross-contamination of raw food and processed/cooked one prevents food spoilage.
Agents of Food Spoilage
Additionally, food spoilage is connected with situations in which the original qualities of food such as flavour and texture are compromised making such food unfit for human consumption. Biological agents of food spoilage include bacteria, yeast, and mold; chemical pollutants include chemicals, metals, moisture, and the activity of enzymes; while physical agents include presence of insects in food (Maloney et al. 2003). The presence of bacteria in food is explained by their wide tolerance to oxygen in the atmosphere, so they are capable of growing anywhere and everywhere. For instance, bacteria can grow at ambient temperatures and, at the same time, they can grow in a cold environment. Molds are capable of spoiling food whose pH is too low for bacterial activity.
Fungus, which is an example of mold, produces toxic materials known as mycotoxins that further produce aflatoxins that cause foodborne diseases. Yeast causes food spoilage by producing pigments and undesirable chemical products in fruit juices, syrups, and honey where they convert simple sugars into alcohol and carbon dioxide. Moisture accelerates food spoilage because the presence of water in food provides bacteria with all nutrients they require for growth and development. The inappropriate storage of food accelerates growth of the enzymes prompting bacteria to cause harmful changes that result in food contamination (Maloney et al. 2003). Similarly, yeasts are capable of causing spoilage on acidic fruits through formation of undesirable spots. Insects, worms, and weevils may cause food spoilage either directly or indirectly making the products not suitable for human consumption. With this nonexhaustive list of the described agents of food spoilage, there is enough reason to indicate that proper food preservation is both art and science and neither consumers nor food producers should ignore the importance of food safety (Quintavalla & Vicini 2002).
Food Preservation Methods
Food preservation is a process that aims at inhibiting the growth and activity of microorganisms, endogenous enzymes, chemical reactions that make the food deteriorate as well as preventing the invasion of insects and rodents. Thus, several methods of preserving food are used, and the most common one is freezing. According to Schafer (2014), freezing is a quick and convenient method of preserving food even at home, especially fresh fruits and vegetables. The method involves the use of low temperatures for preserving the quality of the food. The control over low temperatures depends on the use of freezers in maintaining inactivity of harmful microorganisms.
This process makes water, contained in the food, expand forming ice crystals that cause the cell walls to enlarge or partly ruin. It also preserves food by lowering the temperature and inhibiting microorganisms from growing. The freezer is set at low temperatures that enable the contained ice to fill the free space in cells and produce a dried product. Freezing creates a mass that is structurally rigid, preventing the product from collapsing when substitution of ice with water takes place during rehydration of the product. Freezing of food ensures that food spoilage is delayed, and that food can be stored for a longer period of time with the product retaining all the nutrients (ed. Ahvenainen 2003). Freezing is an effective method since it suspends microbial and fungal activity in food, but it is prone to changing its taste due to freeze injury it causes to the food’s cells.
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Chilling is another way of preserving food as it also delays the process of food spoilage. During chilling, the food is stored at low temperatures (from -1 to -5oC) preventing the growth of microbes during the storage period. The process simply reduces the rate of microbiological and biochemical changes in food extending the shelf life of fresh or processed foods, especially of wine and maggot cheese. Chilling has no adverse effects on taste, texture or nutritional value. However, a few changes influence certain plants, as well as sanitation, damage to the tissues and mixture of foods in the storage (RSPH 2007). The factors that must be considered while chilling food include control over low temperatures, relative humidity and air circulation, the type of food and composition of the atmosphere. Food that is chilled has a longer shelf life although it suffers from negative chilling effects due to low temperatures.
Another method of food preservation is marinating which involves seasoning of food with liquids before and after cooking. It is especially used for seafood that is marinated with acid-based solutions such as lime, lemon juice or vinegar. Marinating process adds flavour to food making it tender. This is because the acid-based solutions that are used break the tissue causing moisture to be absorbed by the former and this makes the product juicier (Trowbridge Filippone 2012). Food marinating is a relatively efficient method as the use of acids leads to production of proteins that are easily digested, although it does not stop the growth of harmful bacteria, it only slows down this process. Among others food preservation methods that involve the use of high temperatures to inhibit growth and survival of microorganisms is pasteurization of liquids and then cooling of the product extending the shelf life and quality of the products.
Food Control Establishments
The food control system named Hazard Analysis Critical Control Point (HACCP) aims at protecting public health from foodborne illnesses and poisoning. The institution sensitizes the consumers to unsanitary, unwholesome or adulterated food and ensures that producers follow the established regulations and contribute to economic development. Control establishment maintains consumer confidence in the food systems and provides sound regulatory bodies for the domestic and international trade in food (Aneja et al. 2014). This food control institution develops food laws and regulations that assist the producers in managing risks associated with foodborne illnesses by formulating feasible strategies. The developed policies ensure that effective regulatory measures and the monitored system aspects regarding performance are attained. This facilitates continuous improvement and ensures that all policies are under control.
Additionally, food control systems are involved at the inspection of services and in the evaluation of HACCP plans so as to ensure their proper implementation in protecting food from contamination with insects. This is done by inspecting the premises and the process systematically so that it can remain corresponding to the stated food hygiene codes. The system must, first of all, take samples of food during harvesting, processing, storage and selling so as to adhere to the laid codes and avoid risks. The laboratory is also concerned with services which ensure that all potential analyses are conducted in a manner that assures accuracy and reliability in enhancing the quality of food production for the consumers. Secondly, the food control system provides information to food producers, educates them, engages in their communication and training system in packaging all information and addressing any possibility of food contamination. The information is made available to all, including consumers (Wilcock et al. 2004).
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Space Organization on a Food Premises
On a food premises, it is important that spacing of the fixtures and fittings applicable in the processing of food be considered effectively. One should allow space for the workers to carry out their duties in the best way possible without being limited to the amount of space available. Space should allow movement of the person and mobile equipment without causing contamination. The personnel should be involved in spacing of the enterprise so as to avoid accidents while activities are running. Proper spacing allows quick processing as members of the personnel can move without difficulties in different positions. The food premises require free circulation of fresh air, which is necessitated by proper spacing at the production flow (Food Safety Authority of Ireland 2010). Entrance of raw materials is made in a manner that it does not permit any contact of raw materials with the already processed products. This is because such an exposure highly contributes to contamination of processed products. The advantage of effective spacing in a processing plant is that adequate space allows free movements of the personnel, cleaning is done effectively and possibilities of post-contamination of the processed products is reduced.
Prevention of Risks
Risks in a food enterprise can be prevented by emphasizing to the personnel the importance of washing hands regularly with soap and warm water after handling raw foods and after touching the bin or going to the restroom. The working surfaces should be cleaned before and after preparing food. The personnel should at all times wear clean protective clothing such as dustcoats and gumboots. The processed food should be kept away from raw materials and it should be ensured that the processes products are always differentiated from raw or partially processed foods by colour and texture to avoid confusion. The products should always be preserved using efficient methods to avoid growth of pathogens. Finally, consumers should always check the products in case they are expired and avoid purchasing them.
Food Safety Guide for Legislation Compliance to be Used by Employees as a Training Resource
Food safety regulations apply to each stage of food and beverage production which are processing, manufacturing and distribution. The employees will thus comply with the regulations listed below after the training.
- Food safety standard - the overall standard of the system which ensures that all the food processing adheres to the environmental health conditions. During the training, all employees will be expected to ensure that all stages of food production meet the desired quality.
- Handwashing facilities - handwashing materials such as taps, soaps and towels will be placed in positions that are easily accessed by all personnel within the building.
- Storage facilities must be free from risks of food contamination. Food is stored for the longest time in these facilities hence this is the reason why their contamination should be reduced appropriately. They will be located in areas where there will be no likelihood of food contamination and food contact with surfaces.
- Pest control - all the rooms will be equipped with doors that are self-closing and the windows will be grilled so that insects, birds and rodents are kept away from the building.
- Toilet facilities - the protocol of toilet use must be available to all employees and any visitors who are likely to be present in the food processing facility. The workers will be expected to wash their hands every time after visiting the toilet facilities.
- Storage facilities - the workers will be responsible for ensuring that all available storage facilities are used correctly to prevent contamination of food with chemicals and microorganisms.
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Food Safety And Sanitation Essay
Safety and Sanitation in a Professional Kitchen Would you eat at a restaurant that is known to have failed one or more health inspections? There are many reasons a food service operation could fail a health inspection. Food safety and sanitation is a very important part of the food service industry, which is why the Food and Drug Administration (FDA) has issued minimum safety standards that must be followed to protect the public health. Although individual cities have the right to increase their standards, they cannot fall below the standards already set by the FDA. According to the National Restaurant Association (2008, 2010), the FDA provides a Food Code but it is a food service operation’s responsibility to implement the code (p. ix). …show more content…
The NRA (2008, 2010) states, “Creating a food safety management system will help prevent problems. A crisis-management plan will help manage an outbreak if one happens” (p. 9.1). The initial step would be, for a food service operation to require all food service workers to have a Food Handler’s certification, and anyone in a management position would be required to have a Food Protection Manager’s certification. Then, all employees should be trained in the food service operations Hazard Analysis Critical Control Point (HACCP) system. The International HACCP Alliance (2014) says, “HACCP is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to prevent hazards from occurring”. Armed with their certifications, and a HACCP system in place, all food service workers will know how to safely handle food, and what to do if a breach in the system does occur. Another important step from management would be to make the implementation of all safety and sanitation regulations one of the highest priorities in the food service operation. Supervision should be constant, and consequences should be given, when workers do not meet or exceed the safety standards. Food service workers should know clearly that the safety of the public’s health is their top …show more content…
They are satisfied with only management being certified, which meets the safety and sanitation requirement in most areas, even though management comes into contact with food the least amount in a food service operation. There are prep cooks, line cooks and servers that have more food contact but less food safety training. Are the owners only thinking in monetary terms? It seems like that is the logical conclusion. They think that a restaurant is in business to make a profit, so they must consider the bottom line effect on the cost to train all employees. Where does the public health figure into the equation? They feel that lower training cost and protecting the public health can be balanced by training managers in food safety, and the managers passing the information to their employees. This rationalization does not make safety a very high
In this essay, the author
- Explains that the food and drug administration (fda) has issued minimum safety standards that must be followed to protect the public health.
- States that the fda guides and regulates all food safety programs, manufacturing processes, industry systems, and import/export activities to ensure that food is safe for the public to consume. the national restaurant association has authored servsafe, a training and certification program.
- Explains that the servsafe essentials: fifth edition textbook outlines the steps to keep food safe in a professional kitchen.
- Recommends that food service workers have a food handler's certification, and food protection managers should be trained in the hazard analysis critical control point (haccp) system.
- Argues that the cost of training and certifying every food service worker would be a large drain on resources.
- Explains that the fda issues a food code that contains safety and sanitation regulations to protect the public from foodborne illnesses. it is the responsibility of management to train food service workers, establish haccp, and make sure all the regulations are adhered to diligently.
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The Pros And Cons Of The Meatpacking Industry
Almost every angle of the food industry can be considered dangerous. It is dangerous to make the food, as a meatpacking job is one that is viewed as having abnormally high risks; however when the food is handed over a counter on a tray or prepared in a family of four’s kitchen, it poses a huge risk to humankind. Foodborne illnesses are all too common and almost everybody has the possiblity of contracting a foodborne illness. These are life threatening diseases that need to be monitored and regulated; therefore the enforcement of government regulations in the fast food industry could potentially save many lives that are lost annually due to the numerous factors that need regulation.
Health and Safety Legislation
All premises dealing with food registered with the council are inspected on a priority basis according to risk. New premises should register with the council so that an initial visit can be set up and carried out, this will allow them to give advice about complying with the rules set out by the Food Safety Act. All individual working with food and dealing with food should undergo food hygiene training to ensure that they are complying with the Food Safety Act.
The Meat Packing Industry In Upton Sinclair's The Jungle
Furthermore, food safety is a major issue in the United States. Foodborne illness has caused an estimated 1 and 6 Americans to be sickened, 128,000 hospitalizations, and cause 3,000 deaths each year (http://www.sustainabletable.org/). These numbers may seem shocking, but they are all too real. All of the high levels
At2 Unit 2 Assignment
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Healthy Work Environment And Maslow's Effect On Employee Attivation
We will conduct training seminars on kitchen and food safety and treat our workplace as an environment safe for guest as well as employees.
The Most Effective Way Of Handling Foodborne Illness
Almost everyone knows the answers to that question. It depends on whether or not people take this matter seriously and if they are consistent about it. There are also cases where owners do not focus their attention on the most troublesome pathogens because they are worried about their own business functioning or even just ignorant about it. Foodborne illnesses are very dangerous to our health and some of them kill when people do not see it coming. Some people knows that, some of these owners and managers believes that its not going to happen to their foodservice business. They don’t realize it when they hiring people that are not educated in food safety handling. They must be made to understand. Despite the progression of proper food preparation, There are business owners that violate the basic principles of food safety with their choice of actions that jeopardize the very health of the public.
Workers in the fast food industry face strenuous and inadequate conditions in their workplaces for little pay and long hours. Fast food chains purposely hire socially marginalized workers because they have limited skill-sets and are ideal contenders to endure such conditions. Meatpackers are frequently injured on the job; they suffer stabbings and lose limbs, as well as the sanitation workers who clean up after in the slaughterhouses. The employees in the restaurants experience poor working environments while the physical laborers risk losing their lives in such dangerous surroundings. Improvements are vastly needed in the fast food workplaces and actions can be taken to provide considerably better working circumstances such as enforcing stricter health sanitation laws, specific instructions for handling food, higher pay for workers, and safety regulations involving machinery.
Waste Food Essay
Living in one of the wealthiest nations worldwide, with privileges and services provided being second to none, has changed how Americans view one of life’s biggest necessities - food. Because of an abundance of food available for consumption, Americans take it for granted and waste food. The statistics for food wastage in America are shocking. As reported by Suzanne Goldenberg, an environment spokesperson, American consumers and retailers waste one-third of food produced in the country, which equals to 60 million tons and $160 billion annually. Americans waste food because of the appearance of the food and confusing expiration date, which lead to environmental damages; However, there are potential solutions to counter this issue.
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Government and food safety center are all working hard to develop the quality of the food, and we all hope our food problems would be solved as soon as possible. This is one of the most significant stuff to consider about in today 's society and also an effective way to improve gross national happiness. We have to pay more thoughtfulness to these foods we eat which are not healthful and always prevent buying them, when we found the restaurant is not clean enough, call the food safety department and never go again. We have to work together to make a better living environment. And one day in the future, we live happily every single day, eat all the food we love, stay with people we love, enjoy every day and enjoy our
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Food safety culture is at a record-breaking high , new and developing dangers to the sustenance supply are being perceived , and customers are eating an ever increasing number of dinners arranged outside of the home (Jespersen , 2012 ) . For food safety to succeed in an organization , the most important element is management commitment (Wilson and Worosz , 2014 ) . Commitment to specific areas is a defining element of a company's culture , particularly orienting and training the employees regardless of their educational attainment . Shifting commitments will change a company's culture (YamagucHi , 2014 ) . One of the ways to influence change is through organizational responsibilities , along with the inherent metrics to measure success . So
The Restaurant Industry Sanitation
Restaurants have been a part of people’s lives since they first started. However, the restaurant industry is not as perfectly clean and sanitary as people believe. Many things contribute to this, but the most important contributor is the factor of sanitation. Restaurants cannot be trusted in the area of sanitation.
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Food waste is defined by food that is lost, wasted, or discarded and is caused through a few different processes. Food is wasted through many different ways at farms, grocery stores, and in homes. Over 40% of the food in the United States, specifically, goes to waste and 97% percent of this waste goes straight to landfills. The main issue with food waste is that the majority of food is being wasted unnecessarily. In stores, food is often thrown out because it does not meet specific standards that dictate what may be desirable to consumers. This issue of food picking is important as foods are not always being thrown away because they have gone bad, but because they have appearances that do not seem attractive. If we hope to lessen the environmental impact we have as a result of the mass
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Food Safety Essay
Each and every year millions of people become sick because of food poisoning and other food related illnesses. Many of these illnesses can easily be prevented by properly cooking and handling food in the kitchen. Unfortunately, many people around the world are unaware of the consequences that can occur from contaminated and undercooked food. It is important for every individual who is planning on making a meal in their life (virtually everyone) to understand how to properly prepare their meal.
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The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
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Essay on Food Safety
Students are often asked to write an essay on Food Safety in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.
Let’s take a look…
100 Words Essay on Food Safety
Food safety is about handling, storing, and preparing food to prevent infection and diseases. It is a vital part of maintaining good health.
Importance of Food Safety
Unsafe food can lead to various diseases. By practicing food safety, we can avoid these health risks.
Food Safety Practices
We should wash our hands before handling food, keep our kitchen clean, and store food at correct temperatures to ensure food safety.
In conclusion, food safety is crucial for our health. Everyone should learn and follow food safety rules.
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250 Words Essay on Food Safety
Introduction to food safety.
Food safety refers to the measures and strategies employed to ensure the quality and safety of food throughout its lifecycle, from production to consumption. It plays a crucial role in guaranteeing that food consumed does not cause harm to human health, thus preventing foodborne illnesses.
Food safety is paramount in maintaining public health and confidence in the food supply chain. It ensures the nutritional value and quality of food, preventing potential hazards such as microbial contamination, chemical exposure, and physical hazards.
Food Safety Measures
Food safety measures encompass a wide range of practices. These include proper hygiene and sanitation, temperature control during storage and cooking, and rigorous quality control during food processing and packaging.
Regulatory Bodies and Standards
Food safety is overseen by various regulatory bodies globally, like the Food and Drug Administration (FDA) in the U.S. and the European Food Safety Authority (EFSA) in Europe. They enforce standards and regulations to ensure food safety, such as the Hazard Analysis and Critical Control Points (HACCP) system.
Challenges and the Future of Food Safety
Despite these measures, food safety faces challenges such as increasing globalization of the food supply, emerging foodborne pathogens, and antibiotic resistance. Addressing these requires innovative solutions, including advanced food safety technologies and improved regulatory frameworks.
In conclusion, food safety is an integral part of public health, ensuring the quality and safety of the food supply chain. Despite numerous challenges, the future of food safety lies in technological advancements and regulatory improvements.
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500 Words Essay on Food Safety
Food safety is an essential public health concern that affects everyone. It pertains to the handling, preparation, and storage of food to prevent foodborne illnesses, which can be caused by bacteria, viruses, parasites, or chemical substances entering the body through contaminated food or water.
The Importance of Food Safety
The World Health Organization estimates that nearly 600 million people fall ill due to contaminated food each year, resulting in 420,000 deaths. These figures underscore the critical need for effective food safety measures. Unsafe food can lead to a range of health problems, from diarrhea and abdominal pain to long-term conditions like cancer, kidney or liver failure, brain and neural disorders.
Food safety practices are a collective responsibility, involving everyone from farmers and food producers to vendors and consumers. At the production level, farmers should use safe water and raw materials. They should also avoid using harmful pesticides and fertilizers that can contaminate crops. Food manufacturers, meanwhile, must adhere to good manufacturing practices, ensuring that their facilities are clean and that they properly handle food to prevent contamination.
At the retail and consumer levels, food should be stored and prepared correctly. This includes keeping raw and cooked food separate to avoid cross-contamination, cooking food to the right temperature to kill harmful microbes, and storing food at the correct temperature to prevent bacterial growth.
Regulation and Monitoring
Regulatory bodies play a crucial role in ensuring food safety. In the United States, for instance, the Food and Drug Administration (FDA) and the Department of Agriculture (USDA) oversee different aspects of food safety. They establish regulations and conduct inspections to ensure that food producers, processors, and vendors comply with food safety standards.
However, despite the best efforts of regulatory bodies, food safety incidents still occur, highlighting the need for more robust monitoring systems. Rapid alert systems for food and feed (RASFF) and traceability (the ability to track any food through all stages of production, processing, and distribution) are key tools in this regard.
In conclusion, food safety is a complex, multifaceted issue that requires the involvement of various stakeholders, including government agencies, food producers, and consumers. By adhering to best practices in food handling, preparation, and storage, and by implementing robust monitoring and regulatory measures, we can significantly reduce the incidence of foodborne illnesses and ensure the wellbeing of the global population. As our understanding of food safety continues to evolve, so too must our strategies for preventing foodborne illnesses.
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