...Food Safety Bulletin SCI/220 Version 6 Food Safety Bulletin COMMUNITY PUBLIC SERVICE BULLETIN Food Safety Tips for Everyone! The community is reporting numerous food-borne illnesses to the city health department. The health department is dealing with an increase of food-related illnesses among the community and the need to educate the public on food safety is evident. The community must recognize contamination of food can occur at any stage during food purchase, food storage, and food preparation. One common safety issue related to food purchase is making sure the food is fresh or not past the expiration date. Effects from eating food past their expiration date could lead to food poisoning or physical discomfort, such as an upset stomach. Any food that is older than its expiration date may have dangerous bacteria that can cause food poisoning or an upset stomach (Lance Armstrong Foundation, 2011). It is important to pay attention to the expiration date on all food items. Do not purchase food older than its expiration date. When a person purchases food close to the expiration date, make sure to eat the food immediately to prevent any food safety issues. If the food has a bad smell, it is always best to throw the food away. To find more information on this subject one can visit the local city or county health department or go online and visit websites like usda.gov or livestrong.com. After a food item is purchased, it is important to store the food properly. Make sure...
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...Food Safety Bulletin The city of Phoenix, Arizona has reported a drastic rise in food-borne illness cases resulting in this public service bulletin. State and local governments responsible for inspecting restaurants, grocery stores, and retail establishments, dairy farms, grain mills, and food manufacturing establishments have identified pathogens in our local food supply. It is reported that 48 million people get sick, 128,000 are hospitalized, and 3,000 people a year actually die from food-borne illnesses. Although the Hazard Analysis Critical Control Point (HACCP) system is in place to provide safe food to the market place, it is essential all consumers take extra care and precautions keeping food safe in the wake of this drastic rise in food-borne epidemic. Pathogens in our food are: • Bacteria in Food • Viruses in Food • Moldy Foods • Parasites in Food • Prions in Food Phoenix has experience and increase in bacteria and virus in food incidents. Bacteria in food can be contaminated before harvested and make their way to the dinner table of unprepared foods. Good agricultural practices can reduce the risk but contamination can also occur during processing, transportation, handling, or storage. It is up to the consumer to learn to handle, store, and prepare food safely to prevent food-borne illness. Viruses in food are the most common causes of food-borne illness, which include bacteria, viruses, molds, and parasites. This can cause flulike...
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...Food Safety Bulletin Charity Wilson SCI/220 May 2, 2011 Professor Zam Poller Food Safety Bulletin Consumers in Hawaii want safe food, but how can the public be safe if there is a gap between the amount of regulation food purchasers’ want, and the food safety rules that farmers are willing to implement. On the heels of the recent drastic rise in food-borne illness, food safety is on everyone’s minds. Here in this food safety bulletin are some common safety issues related to food purchase, storage, and presentation. In addition, some illnesses or problems the safety issues may cause, ways to prevent food-borne illness, and some recommendations to sources of nutritional information to help educate the public about appropriate food safety. The public (consumers, food service workers) needs to be aware of where our food comes from and how the food is processed and handled. More important, we need to be sure those animals from which are food is made are being raised in clean, safe living conditions. In addition, people should buy food with proper packaging and labels (brand names, trademarks), together with place of origin and quality. To start, we live in an infectious world, and present are many chances for food to become tainted as it is produced and prepared. Food-borne illnesses are results from consuming foods or beverages, which have been contaminated with germs. Meat and poultry can become contaminated in the course of slaughter by contact with small amounts...
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...Food Safety and Information Bulletin “Food borne illness is a major health issue facing Americans. There are between 6.5 million and 81 million cases of food borne illness and as many 9,100 related deaths occur annually. Illnesses from pathogenic bacteria appear to be increasing each year.” (MSUcares.com, 2009) When purchasing foods one must be aware of expiration dates, damaged packaging, proper storage temperatures and freshness of the product. Issues of such nature can cause food to become contaminated. To protect stored foods check temperatures of freezer and refrigerator and ensure that the freezer is at 0 °F or lower and refrigerator temperature is at least 40 °F. Perishable foods should be refrigerated promptly. Meats should be wrapped securely to prevent leakage of juices into other foods which could cause contamination of other foods. Cook foods should be refrigerated promptly. When preparing foods wash hands with soap and warm water before and after handling foods, sanitize all utensils, countertops and cutting boards and keep raw meats away from other foods to avoid cross contamination. Do not thaw meats at room temperatures; warm temperatures can cause the growth of bacteria and be sure to cook foods thoroughly. “Food borne illnesses are caused by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause food borne illnesses if they have contaminated food during harvesting or processing.”(NDDIC, 2009)...
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...The Importance of Food Safety and Preventing Food-borne Illness (Public Safety Announcement) Charles A. Kennedy University of Phoenix Abstract Food safety a consumer concern this bulletin will address four topics (listed below) that the industry, and consumers' need to meet regarding food safety? 1. What are some illnesses that can come from improper storage and handling of foods? 2. Illnesses that can come from contaminated food and preventive measures 3. Where to find Credible information sites 4. Why it’s important when searching for information to only use credible sites Food safety is a responsibility that is shared by us all producers, processors, distributors, retailers, and consumers. We as consumers must be concerned about the following food safety issues, farming practices, pesticide residues in crops bacterial contamination food additives and preservatives. The public must demand safe food, from the farm to the fork. We are all stakeholders in keeping our food safe and you know there are a number of variables that can affect the safety of our food. For most of the food-borne outbreaks reported to the CDC, the cause isn't known. That’s why the public needs to stay diligent in combating food-borne illnesses. There are countless ways that our food can become contaminated between the time it is produced and prepared. Some food-borne bacteria live in the intestines of healthy animals, and only become a threat and during the slaughtering...
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...Food Safety Bulletin Dona Eisenbart SCI/220 August 31, 2011 TP Narayan Food Safety Bulletin Hot Dogs Recalled Doe to E. coli By Dona Eisenbart. August 31, 2011- More than 75,000 packages of St. Johns beef hot dogs sold at local grocery stores in the San Diego County have been recalled due to possible E. coli contamination. The hot dogs were supplied by St. Johns packaging Company, and were sold throughout the county by Fatco, Lucky Stores, and Black Checker Foods. The USDA reports that routine testing at a San Diego Health facility revealed the presence of E. coli 0157.H7 bacteria and found the St. Johns Packaging Company to be the source. The USDA states that only five cases have been reported to have been hospitalized, however more than 100 cases reported ill. E. coli 0157.H7 is a potentially fatal bacteria that causes diarrhea, dehydration, and in the most serious cases, kidney failure. Children, the elderly, and those with a weak immune system are more likely to be effected. Officials say that the hot dog recall affects products sold in San Diego and the surrounding counties including Riverside, San Bernardino, and as far as Los Angeles. People should return any affected hot dogs to their stores for a full refund. For more information on the recall, contact the American Association of Poison Control at 1-800-222-1222. Common Safety Issues Related to Food Purchase, Storage, and Presentation Some common safety issues related to food purchase are not checking the...
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...Food Borne Illness Safety Bulletin Aleisha Johnson SCI 220 March 2, 2013 Pamela Cox University of Phoenix Food Borne Illness Safety Bulletin | | | | | | | | | | | | | | Recently the City of Monmouth, Oregon has been notified of an outbreak of food borne illnesses. Over 35 cases of food borne illness have been reported and confirmed. Each year one in six people get sick from a food borne illness and 3000 people in America die. (CDC Food and Safety) There are several causes that spread food borne illness. Food storage is one of the main contributors. It is imperative to make sure you are packaging and storing your food correctly. To prevent food borne illnesses outbreaks you must store your perishable food in a freezer or refrigerator immediately. Your refrigerator temperature should be 40 degrees Fahrenheit and your freezer should be at zero degrees Fahrenheit. (U.S. Department of Health and Human Services) It is also important to either keep a thermometer in the refrigerator or freezer or check it on a regular schedule to assure you are keeping food at the correct temperature at all times. Another common mistake, that causes contamination, is how the food is stored. For example meat, purchased at the grocery store, is only good for a couple of days in the container it is purchased in. If needing to keep stored for a longer duration of time you will need to wrap the food tightly in containers appropriate for freezer storage. When...
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...PROBLEM AND ITS BACKGROUND The Department of Health’s (DOH) Food Hygiene Inspection Program is risk-based. This means that those facilities that pose a greater risk to the public becoming sick from consuming their product are inspected more often than those that pose a lesser risk. The amount of risk is determined by risk factors. These risk factors include the type of food served, amount of population that is required, the population that is served, and the quantity of food that is prepared. Cafeteria workers have made many students sick by not wearing proper gloves or reporting to work when having infectious disease. Food borne illness are especially concerning for children because they do not have the immune system needed to handle virus unlike adults. School ask for help for the checklist to know what sanitation standards are needed. International School for Food Protection (ISFP) was developed to provide an environment different from traditional professional adults learning experience. According to Chuck Jolley, to meet the complex food safety facing the Food Industry, the ISFP curriculum is influenced by the Science and Technology to reflect the changes taking place in the food industry. It encourages people to look at old problems in new ways I order to find unique solutions. The Food Service Operation of the Chambersburg Area School District in Franklin, Pennsylvania is extremely concerned with the food safety that they served to the students of the district....
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...FOOD SAFETY KNOWLEDGE AND PRACTICES OF FOOD RECOVERY AGENCY WORKERS BEFORE AND AFTER FOOD SAFETY TRAINING A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Science in The School of Human Ecology by Sara Katherine Waggoner B.S., Texas Christian University, 2002 May 2004 ACKNOWLEDGEMENTS I would like to express my deep appreciation to Dr. Michael Keenan who served as one of my major professors on this project. His concern for his students and colleagues is extraordinary, and his enthusiasm regarding the field of nutrition is inspiring. A sincere expression of gratitude goes to my other major professor Dr. Elizabeth Reames. She is an excellent mentor, and it has truly been a blessing to work with such an amazing person. I would like to thank Dr. Maren Hegsted, a committee member who has been an incredible support to me during my time here at LSU. She has always been there to offer advice and to answer my endless questions. Also, I would like to show appreciation to Dr. Georgiana Tuuri, a committee member whose energy and smile were always sources of encouragement. A very special thank you is also extended to my family and friends for their patience, understanding, and support throughout this endeavor. Finally, thank you to the entire faculty, staff, and students of the School of Human Ecology for their thoughtfulness...
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... |[pic] | | |NUT GUIDANCE ON STANDARDS | | | | | |FOR FOOD SAFETY IN SCHOOLS | | |[pic] | Introduction This NUT guidance has been prepared to highlight the health and safety hazards which can exist in the absence of clear policies and procedures on the safe preparation of food in schools. It covers a range of issues which need to be addressed when carrying out risk assessments and writing safety policies for food preparation areas, including a detailed examination of the main circumstances in which food and drink are likely to be prepared, served and consumed in schools. It should be made clear at the outset that nothing whatsoever in this briefing should be interpreted as being in conflict with either the letter or the spirit of the School Meals Agreement 1968, which repealed regulations previously enabling local authorities to require teachers to supervise pupils taking school meals. The 1968 Agreement acknowledged that any...
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... 6 | Demand Analysis in India | 10 | 7 | Government Sentiments | 14 | 8 | Thrust Scheme | 17 | 9 | Warehouse Types and Selection | 20 | 10 | | | | | | | | | | | | | | | * ABSTRACT COLD CHAIN is now recognized as a sunrise sector in India. It is true that in a country which ranks first in milk production in the world, is number 2 in fruits & vegetables production and has substantial production of marine, meat & poultry products, the country needed a fully developed cold chain sector. However the current scenario reveals that there is a tremendous scope for the development of cold chain facilities. The cold storage sector is undergoing a major metamorphosis, with the Government focusing on food preservation. A lot of stress is being laid on energy efficiency as the cold stores are energy intensive. With the advent of newer materials / equipments, every part of a cold chain renders itself amenable for improvement. As a result type of construction, insulation, refrigeration equipment, type of controls – all of them are witnessing changes. Realizing the significance of the cold chain industry, it is heartening to note that the Govt has taken initiatives, thru bodies like NHB, to establish standards for all the arms of the cold chain. Efforts are also being made to evolve a new concept – ‘Green Cold Chain’. In short the Cold Chain Industry is in the eye of a revolution. The paper would cover the development of cold storage sector...
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...Food Control Section Public Health Department Dubai Municipality 2005 www.dm.gov.ae HACCP Guidelines & Requirements for Retail Premises2005 AM AlMarzouqi Issued on July 2005 foodcontrol@dm.gov.ae T: 04/ 2064220 - F: 04/ 2064264 - M: 8528511 - E: abdulrahmanmm@dm.gov.ae - www.dm.gov.ae Food Control Section Public Health Department Dubai Municipality HACCP Guidelines for Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5. References 6. Definitions 7. Pre-requisite Programs 7.1. Management Policy 7.2. Premises & Equipment 7.3. Maintenance & General Cleaning 7.4. Pest Control 7.5. Personal Requirements 7.6. Approved Food & Beverage Suppliers 7.7. Food Flow Requirements 7.8. Temperature Control 7.9. Product Recall 7.10. Sampling & Laboratory Analysis 7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 7.12. Internal & External Audits 7.13. Prerequisites Programs Review 8. HACCP Implementation for Retail Operators 8.1. Assemble HACCP Team 8.2. Process Description 8.3. Identify Intended Use 8.4. Process Flow 8.5. Construct Flow Diagram 8.6. On-site Verification of Flow Diagram 8.7. List all Hazards 8.8. Apply HACCP Decision Tree 8.9. Establish Critical Limits 8.10. Establish a Monitoring System 8.11. Establish Corrective Actions 8.12. Establish Verification Procedure 8.13. Establish Record Keeping & Documentation 9. Supporting Templates Templates for Retail Operators 10. Regulator Recommendation...
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...NAME LYNETTE CHIRIDZA COURSE SENSORY SCIENCE PROGRAM FOOD PROCESSING TECHNOLOGY LECTURER MR MPOFU ASSIGNMENT ONE QUESTION Describe and explain the working principle of electronic noses and their application in the food industry. ANSWER Analysis of odour and flavour in food has traditionally been performed either by a trained sensory panel or by head-space gas chromatography mass spectrometry. These methods are time consuming and costly and there is need in the food industry for objective automated non-destructive techniques that can characterize odour and flavour in food. New methods should allow a high number of samples to be analysed within a short period of time with a sufficient reproducibility and accuracy. During recent years there has been a rapid development of a concept named electronic nose (artificial nose) based on chemical gas-sensor array technology which seems to fulfil these requirements (Russell et al, 2001) The principle of operation of electronic noses is simple. Headspace gas from a sample is introduced to an array of sensors, which will respond to different degrees depending on the nature of the organic compounds present. The electronic nose derived its name because it in several aspects tries to resemble the human nose. Human olfactory perception is based on chemical interaction between volatile odour compounds and the olfactory receptors in the nasal cavity. The signals generated are transferred to the brain...
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...I'M ALERT - Food Safety Training Acknowledgement Form Section Overview Foodborne Illness Potentially Hazardous Food Contamination Of Food Temperature Control Food Handling Skills And Knowledge Food Receipt Food Storage Food Processing Food Display Food Packaging Food Transportation Food Disposal Food Recall Health Of Persons Who Handle Food Hygiene Of Food Handlers General Duties Of Food Businesses Cleanliness Cleaning And Sanitising Of Specific Equipment Structure, Design And Maintenance Temperature Measuring Devices Single Use Items Animals and Pests Management Control Techniques - HACCP, Food Safety Program Section Viewed Assessment Completed NA NA NA NA NA NA To Do List: Action Item Date Completed Make yourself aware of the location of the designated hand wash basin/s in your work area Make yourself aware of the location where the thermometer is stored Type of Training (Please Circle): INDUCTION or ONGOING I, cheung wai william wong, hereby certify that I have undergone and understood the training components and assessments indicated above. I agree to abide by these practices and recognise that complying with these procedures will assist in ensuring healthy and safe working conditions. EMPLOYEE/CONTRACTOR NAME cheung wai william wong THIS SHOULD APPEAR AS TYPED TEXT EMPLOYEE/CONTRACTOR POSITION chef SUPERVISOR NAME sharyn mckimmin manage airport retail enterprises, brisbane domestic airport SUPERVISOR SIGNATURE SUPERVISOR POSITION...
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...Food Safety Assignment List of Contents 1. Introduction 2. Relative importance of pathogens 3. Trends in foodborne illness 4. Emerging issues 5. Intervention strategies 6. Conclusion 7. References 1. Introduction From the very dawn of the mankind people have suffered from an array of infectious diseases. Advances in the ways of diagnostics and treatment allow us to ease this burden on the humanity. Information technology has provided scientific community with a chance to better control and, which is the most important, prevent foodborne diseases by gathering, analyzing and interpreting epidemiological data from a vast number of sites. Conclusions drawn as a result of such surveillance (trends in incidence, prevalence, endemicity of important pathogens, number of outbreaks, most common vehicles of infection, etc.) can be used to design intervention strategies to eradicate a disease as well as to assess a degree of success of food safety measures. Initially, epidemiological surveillance was limited to scientific trials or a certain disease; collection of data on a wider, national, scale was passive. But even these scarce results were able to convince authorities in many countries to approach this issue seriously, in a systemic manner and with bigger amount of resources. In the USA the best known at the moment program, FoodNet or Foodborne diseases Active Surveillance Network, was launched on January 1, 1996. At first it covered only the territory with 13.2 million residents...
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