Consumer Awareness Of Fresh Foods

In the food industry, cross-contamination is a major concern since it can lead to people becoming ill with food-related illnesses. This issue occurs when harmful bacteria is transferred from one food source to another through improper handling methods. Often times, cutting boards are the problem due to cutting a variety of foods on the same board without washing it in between to sanitise. For example, a worker may cut raw chicken on the board and he or she will chop vegetables on the same board. The salmonella on the chicken is spread to the vegetables and may harm those who eat the vegetables just for one example. Below, we explain how colour coded

The food safety (General Food Hygiene) regulates 1995, 2005 and 2006 referring to the need of identify and possible risks surrounding food hygiene, and to put controls in place to ensure any risk is reduced. The regulations also specify how premises that provide food should be equipped and organised.

Although, a lot of the dried fruits in the market today contains a numerous amount of sugars to give it the sweetened taste and preservatives to keep it fresh, which overall defeats the purpose of it. As well as informing his readers about the history of food, Pollan also discusses about the western

It’s time that consumers begin to see the value in produce regardless of their outward appearance. We aren’t talking about bruised produce or produce with broken skin that violates food safety regulations. We are talking about perfectly good, nutritious produce that simply doesn’t fit the standards for visual

Farmers have to consider the food quality checks. Farmers are aware of that if fruits or vegetables are not in a perfect shape supermarkets are not going to buy them, so farmers just throw away imperfect fruits and vegetables. Royte who is a nature writer, in her article “Eat Ugly!” she explained, “A lot of food sellers think no one will buy freaky-looking food. So they toss it before trying to sell it. Each year, 1.3 billion metric tons of food gets wasted in this way” (Royte). According to Richard Schiffman gave a solution for this problem in his article “What a Waste!” by giving the example of “Andronico's Community Markets in California” who sell imperfect looking fruits and vegetables to a very low price (Schiffman). This will help Famers and they don’t need to throw away the ugly looking products. The other reason food being wasted in fields by farmers is that they have to make sure that they have a steady supply of products for supermarkets (Matt and Peek). They purposed a solution for this problem, “With better food labeling—for example, using a spoils-on date rather than a sell-by date markets could keep their stock longer and ease demand on farmers” (Matt and Peek). The government should bring stricter policies to decrease food waste in fields and supermarkets can play an important role to reduce food waste

Food hygiene is very important to prevent cross contamination. If strict guidelines are not adhered to in the handling of food serious illness can be caused.

In America, 1 in 5 fruits and vegetables grown don't fit grocery stores' strict cosmetic standards the twisted carrot, the crooked cucumber, the imperfect apple usually causing them to go to waste. What most consider “ugly produce” is perfectly fresh, nutritious, and is delicious as any other. Fortunately, there is hope for ugly produce; recently some grocery chains have concluded there is a market for those not so perfect fruits and vegetables, and marketing this “unique” produce helps both growers and consumers.

Modern processed foods are packaged in ways that are designed to sell. With many people seeking healthy and nutritious food options, it makes sense that companies would want to portray their products as such. In the article “Front-of-Package Food Labels”, Marion Nestle and David S. Ludwig discuss why vague and unproven front-of-package labels should not be allowed on processed food packages.

Major labor-saving technological changes of the 20th century gave rise to the industrial processing of food. In the 1950’s and 60’s we saw a rise of supermarkets and the spread of fast-food eateries. The growth of supermarkets and fast-food eateries gave way to a new method of consumption. No longer was food’s route from the local farm or ranch to the

The following qualitative annotated bibliography is a quick summary of articles that are important for my research about antimicrobial food packaging. Moreover, it includes my opinion about the content of the articles and the evaluation of the materials. I have a background in Food Engineering and I am very interested in helping to reduce food waste by increasing the shelf life of edible products using antimicrobial food packaging. Furthermore, by using these kinds of package it would be possible to reduce chemical food preservatives as well as maintain food quality.

During distribution fruits and vegetables face a lot of safety issues from harvest, to washing, and to shipping. Not all

This report includes role of NDE and examples of application of NDE in food industry. The purpose of NDE in the food industry is to analyze food quality and safety to ensure a happy and health customer, and in turn, increase profitability of the producer. Food quality is a sensory property of food including appearance, taste, nutritional value (nutrient content), health benefit (functional ingredient) or safety (physical, chemical, biological). Certain basic factors are commonly used to characterize quality: appearance, texture, taste, aroma, color. Many quality factors of food are highly relative to physical properties of the products, it’s necessary to develop non-destructive methods for evaluating quality based on

The new FDA Food Safety Modernization Act of 2010 (FSMA) was signed into law by President Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it rather than relying primarily on reacting to problems after they occur. Everyone play a role in ensuring safe food from field to fork. The Food Safety Modernization Act (FSMA) is the major inspection and reorganize of United State food safety practice since 1938. This is a big change to US food system, since the new regulations are not just for farms, but facilities that process food for people to eat. These new regulations are important for the food and Drug Administration to get these regulations right, thus that they improve food safety.

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,

Food contamination is a serious issue because it results in foodborne diseases. Hence, awareness of potential sources of food contamination is an important component of good nutrition.