Food Safety Essay

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.

As food moves through several steps from production to consumption, its risk of becoming unsafe is very high. Thus, the creation and implementation of laws are indispensable to minimize the risk of unsafe food. However, food laws are not intended to oversee the quality of the food.

6- Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish machine or three compartment

FSP, 2015 has guidelines to do surveillance and inspection of food premises, in which is has been prescribed to use a document known as Guidance Document for Risk Categorization of Food Premises. This is main document which gives guidelines about scope risk categorization of food premises. These guidelines can be followed by the Board of Health in Different Health Units in Ontario. This Document also give minimum requirement for use of the accompanying Risk Categorization of Food Premises Templates (RCFPT). Ministry Of Health and Long Term Care (2015). It should be made clear that, having said that if some food premises have more risk associated to it does not mean that it not good to eat food or it will be a risky venture to eat food in that premises. But it a way to categorize a food premises based on profile and performance indicators.

Food is an essential part of our lives. We consume it every day and absolutely need it to live and thrive successfully. With something so significant to us, why should we risk the source of where our food comes from? Robert Kenner created a powerhouse documentary film called Food Inc. that gives an accurate description of the horrible realities of corporate farming by providing evidence of the harm affecting both humans and animals. Robert Kenner is a film director and producer. Kenner claims that today; food can be potentially harmful to the health of any consumer and the process of creating certain foods is detrimental to the lives of the animals and humans involved in the procedure. Kenner

In my work experience placement they complied with this legislation by making sure that there was a fire extinguisher.

1. Personnel and especially food handlers - must meet health standards and take great care to maintain a high level of personal health.

While foodborne disease surveillance systems intend to alert of illnesses or potential illness to prevent further spread of the disease, is used for investigating incidents and to determine an estimation of the health and economic impacts to set directions for control programs, the gap between data collection and effective use of the data for disease control and prevention is among the most daunting challenges faced by surveillance programs.

Food borne illnesses are occurring world wide with greater frequency than ever before and as a result, food safety is becoming an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. "In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are

The Food Standards Agency deals with the safety of the food regime, established by Parliament to protect the public’s health and consumer interests in respect of food. It has a specific remit to provide consumer education. It is a Government agency, responsible to Parliament through Health ministers and to the devolved administrations. The Food Standards Agency has national offices in Scotland, Wales and Northern Ireland. (Food Standards Agency 2010)

Anybody can get food poisoning; men, women, children and even babies, therefore the inspection of food is such a great concern to all Americans. According to the centers for Disease control and prevention article, there are nearly and approximately 5000 deaths in the United States each year due to food- related illness. The good news here is that food poisoning illness is nearly 100 percent preventable if precaution is taken. With programs, such as the HACCP, meat, fish, fruit and vegetable inspection.

Poorly prepared, stored or contaminated food can be the source of potentially fatal infections such as salmonella and listeria. Managers or owners of care homes are responsible for the food hygiene standards within their organisations. This home believes that the effective management of food safety relies heavily on having written operational policies for the safe preparation, storage and handling of food. Therefore, in this home: All food will be prepared. cooked, stored and presented in accordance with the high standards required by the Food Safety Act 1990, the Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995. • All food preparation areas, storage areas and serving areas should

Foodborne illnesses continue to be a major issue in the United States. The reason these illnesses occur is due to contamination of food and drinks through hazardous pathogens.

Foodborne illness, also called food poisoning, is an illness caused by eating food or drinking liquid that is contaminated with harmful bacteria, viruses, parasites, or poisons (toxins). Bacteria and viruses cause most foodborne illnesses.

Foodborne illness, also foodborne disease and conversationally referred to as food poisoning is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.