...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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...DECLARATION I Japhet NKURUNZIZA ,do declare that this research project is my own work. I have to do the best of my knowledge acknowledged all authors or sources from where I got information. I further declare that this work has not been submitted in any university or institution for the award of a degree or any of its equivalents. Signed…………………………………………..date………./……………/………………. APPROVAL This is to acknowledge that this research project has been submitted with my approval. Signed…………………………..Date………………/……………./……………… Dr TOMBOLA M.Gustave, PhD DEDICATION To the beloved members of my family, colleagues and friends. ACKNOWLEDMENTS This thesis is yet another landmark achievement in my academic history. Yet, truth be told, I believe the completion of the same would not be possible it had to be for the incessant and unconditional help from different persons, physical and moral. My highest appreciation goes to my beloved mother Mrs. palacidia UWIZEYIMANA and my former headmaster, Etienne UWAGIWABO, my uncles, my friends Philip NSENGUWERA, Felix BIZINDA, brother and sisters for all the support and encouragement. I also appreciate the government of Rwanda for the support of financing my studies and Rwanda Tourism University College for the academic supports. Heartfelt thanks go to Dr TOMBOLA M. Gustave,PhD who devoted his precious time to the supervision...
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...“Food Safety- noun- the issues surrounding the production, handling, storage and cooking of food that determine whether or not it is safe to eat.”(Agriculture Dictionary.com) Have you ever wondered if what you are buying from the grocery store or market is safe to eat? Or if the Burger you ordered is fresh? Well, in the U.S. you can obtain a deadly bacterium by just eating a single under cooked burger or even grabbing a fresh healthy salad, which contains E.Coli from unwashed produce. Your daily food consumption needs to be a constant concern to every member of your family. The Food and Drug Administration is attempting to keep things in control but every year there are over 1,000 incidences reported and hundreds of deaths from contaminated food. Until the agencies that are in charge of food safety which include the FDA and also the Department of Agriculture and World Trade Organization. Recently they added the Food Safety Modernization Act, but even with this department’s food safety is still a major global issue. In order to improve food safety and quality the Food and Drug administration needs more power to mandate inspections more frequently and to increase the severity of the requirements to prevent deadly pathogens that cause thousands of illnesses and deaths each year. There is major concern for the safety of our food in the United States. According to Hosansky, “an estimated 5,000 people die yearly and some 76 million are sickened because of food borne pathogens like...
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...FOOD PREPARATION AND THE TEMPERATURE DANGER ZONESafe temperatures mean 45 F or below and 140 F or above. Any temperaturebetween 45 F and 140 F is considered to be in the TEMPERATURE DANGER ZONE.Food products have to be in the danger zone at some time during their preparation.However, 3 hours is the maximum time that a food can be in the danger zone withoutbecoming dangerously contaminated. After 3 hours in the danger zone, enoughbacteria can grow to cause foodborne disease outbreaks. Unfortunately, a food doesnot have to be in the danger zone for 3 consecutive hours to become a health hazard.The time accumulates; that is, each separate period which exposes the food to dangerzone temperatures counts toward the 3-hour limit. For example, a frozen food is to beprepared. First, the food has to be thawed. The thawing period places the food in thedanger zone. Later, the food may be mixed with other food items or chopped or cut.This again exposes the food to dangerous temperatures. In addition, the food may becontaminated from contact with other foods or utensils. If the food is left sitting at roomtemperature, it once again is in the danger zone. From this example, you can see that itis very easy for food to stay in the danger zone for 3 hours or more. When inspectingfood preparation procedures at a full-service food facility, you must determine thatpersonnel are following procedures to minimize the time that potentially hazardous fooditems remain in the danger...
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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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... |[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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...Food safety is a necessity for everyone. The food on our table needs to be produced, processed and marketed safely to protect the consumer. Trade liberalisation and globalisation have opened not only our borders; it also has increased our exposure to insect pests and food safety hazards. Annually, the number of people suffering from food poisoning in industrialized countries increases by 30%. Foodborne illness caused by ingesting contaminated foodstuffs which carry viruses, bacteria, protozoa, parasites or fungi, usually results in nausea, vomiting, diarrhoea or fever. Symptoms range from mild to severe, and tend to affect the more vulnerable consumers such as babies, pregnant women and the elderly. Many of the germs that cause foodborne illness also can be transmitted in contaminated fresh water. Infection usually occurs while preparing or eating contaminated food. Because water systems often serve large numbers of people, outbreaks of disease can affect large segments of the population. According to the World Health Organization, foodborne and waterborne diarrhoeal diseases together kill approximately 2.2 million people annually, including 1.9 million children. Foodborne illness can also be caused by chemical hazards such as pesticides, which can lead to chronic, life-threatening symptoms or immunological disorders, as well as cancer and death. Food safety can be compromised anywhere along the way from the "farm to the fork": farmers use agricultural chemicals...
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...Name: Course Name: Lecturer: Date: Food Safety Issues Introduction Food safety is an important concern in the contemporary world. This is especially in firms that are involved in mass production. Food safety is an assurance that food being produced is safe for consumption. Rapid food poisoning is resultant from poor handling of food. Food safety is a program that seeks to streamline the handling of food to prevent food poisoning. For this paper, the context of mass production of food is assumed. Food poisoning is not only a health hazard but also leads to loss to such an organization that is involved in food production. Poor food storage and handling is expensive. For instance, it results to loss to the organization in terms of food going bad in mass or in small quantities. On the other hand, it leads to food poisoning especially for when consumed which may result to losses and heavy litigation costs and damages. This makes it necessary to institute food safety mechanisms during handling and storage. Food safety is a process and not a one-off activity. It is a mechanism that ensures that at every stage, handling and storage is monitored to ensure that no compromises are made. There are a number of systems that are employed to facilitate food safety. For instance, Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) are the most commonly used systems of assuring food safety. GMP is a process employed at processing plants...
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...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 Did you know that nearly one in six Americans suffer illnesses directly related to food-borne illnesses, and that three thousand die each year from these types of diseases? According to the CDC ( CDC and Food and Safety, 2009), “reducing food-borne illness by just 10% would keep 5 million Americans from getting sick each year”. According to (What is Food Safety, 2010), food safety is defined as the utilization of various resources and strategies to ensure that all types of foods are properly stored, prepared, and preserved so they are safe for consumption. There are measures you yourself can take to ensure that the food you purchase is safe to eat. It is important to always pay close attention to expiration dates as this can cause many illnesses. Ensure that the foods you are purchasing are stored properly. improperly stored food, such as food that is not kept at the proper temperature when stored, can develop molds, and can spoil resulting in severe food related illnesses and potentially death. Pay attention how different foods are being presented as well. Purchasing the wrong foods can lead to miserable food related illnesses, to avoid these illnesses when purchasing foods be sure to purchase produce that is free from bruising or showing any physical signs of damage. Select produce that is kept cold by ice or refrigeration. This will keep foods fresher longer. Be sure to store your foods properly as-well. Remember to keep your refrigerator set to 40 degrees...
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...UNIT 31: FOOD SAFETY MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the agents that cause food-borne illness and the contamination of food Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=4763169365889993301 LO2Understand the processes that can prevent food spoilage and preserve food quality Food spoilage agents: bacteria; yeasts; moulds; enzymatic activity Food preservation methods: high and low temperatures; chemical; physical Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres LO3 Understand the importance of effective prevention systems in the control of food contamination Temperature control: delivery; storage; preparation; defrosting; cooking;...
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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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...------------------------------------------------- University of Phoenix Material Food Safety Worksheet Read each of the following scenarios. Scenario 1: Jeremiah went grocery shopping on a hot summer day. He bought food for an upcoming family BBQ; ground beef for hamburgers, a couple of steaks, and the ingredients for making potato salad. When he left the store, he put his groceries in the trunk and stopped by the sports outlet store to pick up a Frisbee and croquet set. It took about 10 minutes at the sports store, and then Jeremiah headed home to prepare the food. He was concerned that it had been too hot in the car, but everything was still cold when he got home. Jeremiah took the groceries home and put everything in the refrigerator. The meat fit well on the top shelf, right above the potato salad ingredients. Later on, he got the groceries out to prep everything for the BBQ. He cooked the potatoes and used a sharp knife to trim some excess fat off of the raw steaks. Then he cut up the rest of the vegetables for the potato salad with the sharp knife on a cutting board. Jeremiah formed the hamburger patties, seasoned the steaks, and finished making the potato salad. With only about 45 minutes to go before leaving for the BBQ, Jeremiah left everything sitting out on the counter while he showered and got ready. When he arrived at the BBQ, he set the potato salad on the picnic table and went to grill the steaks and burgers. He cooked both to about...
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...TITLE: HACCP PLAN FOR SURIMI CONTENTS 1.0 : SCOPE OF HACCP PLAN & FOOD SAFETY OBJECTIVE(S) 2.0 : PRODUCT DESCRIPTION & INTENDED CONSUMER 2.1 : PRODUCT NAME 2.2 : IMPORTANT PRODUCT CHARACTERISTICS 2.3 : STORAGE 2.4 : PACKAGING 2.5 : SHELF-LIFE 2.6 : INTENDED USE & CONSUMER 2.7 : WHERE THE PRODUCT WILL BE SOLD 2.8 : LABELLING 2.0 : PROCESS FLOW CHART 3.0 : HAZARD ANALYSIS WORKSHEET 4.0 : HACCP SUMMARY PLAN 6.0 : SUMMARY OF PRE-REQUISITE PROGRAMMES 1.0 : SCOPE OF HACCP PLAN AND FOOD SAFETY OBJECTIVES Hazard Analysis and Critical Control Point (HACCP) is a science-based system that aims to prevent food safety problems from occurring rather than having to react to non-compliance of the finished product. The HACCP system accomplishes this by the identification of specific hazards and the implementation of control measures. An effective HACCP system should reduce the reliance on traditional end-product testing. The objective of this research is to explain the principles of HACCP as it applies from production and until to handling and processing of Surimi processing. In this research, the researcher only explain on how to use the seven principles of HACCP and offer suggestions as to the type of hazards that may occur in the Surimi product. The researched HACCP plan was documented and it has been simplified. This section demonstrates one format that may be considered in the development of an HACCP plan. From the research...
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...University of Phoenix Material Food Safety Worksheet Read each of the following scenarios. Scenario 1: Jeremiah went grocery shopping on a hot summer day. He bought food for an upcoming family BBQ; ground beef for hamburgers, a couple of steaks, and the ingredients for making potato salad. When he left the store, he put his groceries in the trunk and stopped by the sports outlet store to pick up a Frisbee and croquet set. It took about 10 minutes at the sports store, and then Jeremiah headed home to prepare the food. He was concerned that it had been too hot in the car, but everything was still cold when he got home. Jeremiah took the groceries home and put everything in the refrigerator. The meat fit well on the top shelf, right above the potato salad ingredients. Later on, he got the groceries out to prep everything for the BBQ. He cooked the potatoes and used a sharp knife to trim some excess fat off of the raw steaks. Then he cut up the rest of the vegetables for the potato salad with the sharp knife on a cutting board. Jeremiah formed the hamburger patties, seasoned the steaks, and finished making the potato salad. With only about 45 minutes to go before leaving for the BBQ, Jeremiah left everything sitting out on the counter while he showered and got ready. When he arrived at the BBQ, he set the potato salad on the picnic table and went to grill the steaks and burgers. He cooked both to about medium doneness, meaning both were pink in the middle...
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