Week 3 Sanitation and Food Safety Professionalism is an attitude that reflects pride in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and poor work habits are nothing to be proud of. Poor food handling procedures and unclean kitchen cause illness, unhappy customers, and even fines, summonses
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Food is essential for life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health. Despite of improvement in production, processing and packaging, more poisons seem to be entering our food chain. For example Indian spices or 'masalas' add taste and flavour to food and also help in digestion. Some spices like turmeric have an antiseptic effect on the body. But what is most important is the quality of these ingredients. Every consumer wants to get
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title of this report is Food-Borne Pathogens, a paper provided as part of a course requirement for Technical Writing. This topic was selected to share information about food-borne pathogens, what illnesses they cause and the possible food items contaminated with that pathogen You will be learning steps for prevention of food-borne diseases. I think you’ll be interested to discover the location of the possible contaminants of those pathogens. There are thirty known food-borne pathogen, I only selected
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ne Food Borne Illnesses: Giardia Alexa Glisson SCI / 163 November 21, 2012 DR. Larry Bassman Food Borne Illnesses Alexa Glisson SCI/ 163 November 21, 2012 Giardia When generally thinking of parasites and food-borne illnesses, we tend to think about the poorest and dirtiest places on Earth. In reality, parasites can be found almost anywhere on this planet. One type of common food-borne illness is giardiasis or a giardia infection. This infection is in the intestine
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Food Safety Modernization Act Every year millions of Americans become sick, over one hundred thousand are hospitalized, and three thousand will die from food-borne diseases (CDC). These senseless illnesses and deaths can easily be prevented through the implementation of new food safety measures. The idea behind the Food Safety Modernization Act, which was signed into law in January of 2011, is to prevent illness outbreaks caused by food-borne diseases rather than working on damage control
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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
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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
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Food Service Bulletin Tiffany Owen SCI/220 May 12, 2011 Lena Walker Food Service Bulletin Each year an estimated 48 million illnesses and 3000 deaths occur in the United States from food-borne illnesses. Symptoms may occur within minutes, or could take a few weeks to appear. These symptoms are flu-like and can cause intestinal problems such as vomiting, cramping, and diarrhea, or even more severe illness and infection in people with a weakened immune system (diet-and-health.net). These
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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
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Understand the agents that cause food-borne illness and the contamination of food 3 1.1 Discuss the controls required to prevent physical and chemical contamination of food 3 1.2 Compare the characteristics of food poisoning and food-borne infections 4 1.3 Discuss how food-borne illnesses can be controlled 5 LO2. Understand the processes that can prevent food spoilage and preserve food quality 7 2.1 categorise the food-spoilage agents that affect food 7 2.2 Discuss methods of food preservation 8 2.3 Evaluate
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