Guidance Document Analysis

Random health inspections would minimize the cases of accidental cross-contamination. These random health inspections would ensure that the staff would be in top shape as often as possible due to the fear of being fined. Cross-contamination should not be taken lightly. It is a serious matter that should have appropriate repercussions. A list of ingredients posted online with each meal should also be taken into effect. This way the students know exactly what to avoid instead of learning through trial and

Food quality and evaluation only with the using or without food ingredients at or below the level found to be safe.

The purpose of this memo is to discuss my knowledge of technical writing and past experiences learning to write a technical document. My goal is to become a better writer and learn more about technical writing.

Noncritical violations are worth one point and must be corrected by the time of the next routine inspection. Critical violations are the food handling practices that can lead to foodborne illness. Critical violations are worth four to five points and must be corrected by the time specified by the inspector. For example some noncritical violations can classify as leaky pipes, building structural glitches, and not having adequate restrooms for both sexes. In addition some critical violations can be storing food at improper time/ temperature, not implementing good hygiene, and acquiring food from an unapproved food source. Some conditions that will cause an establishment to get shut down are inadequate refrigeration, contamination of food, and a rodent infestation. All of these violations are factors to consider when choosing an establishment to dine with

Food hygiene is the practice of appropriately chilling, cooking, cleaning food and avoiding cross-contamination to prevent the spread of bacteria in food. It also refers to the practices that should be followed to ensure that food is safe and wholesome throughout the whole stages of productions to the point of sale or consumption. Food Hygiene is vital to everyone. In just about every playgroup/ nursery setting, early years practitioners are always involved in handling food in some way. (www.food.gov.uk/food-hygiene)

For example the EU Food Hygiene Regulations (EC 2004) sets down basic food hygiene rules across the EU. Regulations such as these provide the UK with resilience against any changes in food-borne disease threats associated with climate change. In addition, the monitoring of the levels of disease-causing agents, such as Salmonella and Campylobacter in food, is essential. Across the UK this is the responsibility of the Food Standards Agency, Public Health bodies (Public Health England, Public Health Wales, Health Protection Scotland, and the Public Health Agency for Northern Ireland) and other public and private bodies. The monitoring of food quality is vitally important for food produced outside of the EU where the UK has less control on production

The food safety act gives power to environmental health inspectors to inspect the conditions of food and the power to seize food unfit for human consumption and condemn it. If any establishment breaches the food hygiene standards can be served with a notice of improvement, however in extreme circumstances the establishment can be closed down temporally or permanently these businesses can be prosecuted for breaching the standards and causing harm to the public.

Food safety is 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

The limited data on failures of food safety are a direction result of the inadequate storage and transportation practices whereas some industries disagree by saying that such circumstances are generally not reported. Studies conducted by experts state that the underlining practice of the food transportation sector, which involves the road, rail and sea transportation by means of trucks, trains and ships respectively should investigate and specify where foods are at a high risk of cross-contamination.

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

Aquino, A., Correa, A., & Ani, P. (2014). Republic Act No. 10611: Strengthening the Philippine Food Safety Regulatory System. Retrieved 17 April 2017, from http://ap.fftc.agnet.org/files/ap_policy/214/214_1.pdf

Food poisoning is a typical occurrence across the globe as there have been headlines of refined establishments having incidents of food poisoning. There are many causal agents of the problem including E. Coli, Botulism, Norovirus, Listeria, Shigella, and Hepatitis. If the restaurant or any other food handling entity is responsible for food poisoning, affected customers do hold the right to sue these establishments on common theories such as strict liability, implied warranty and negligence. The compensation for food poisoning cases varies depending on the extremity of the health impact on the consumer (Oyarzabal & Bracker, 2011, p. 237). The more fatal cases of food poisoning have been known to lead to death. Food poisoning has dire consequences for both the customer and the restaurant. There are several laws ranging from federal, state to local put in place to regulate the issue. There is an apparent need for controlling food poisoning due to its adverse effects on people. One of the laws that have been effective in controlling food poisoning is the Food Safety Modernization Act (FSMA) by the U.S. Food and Drug Administration in liaison with the Illinois Institute of Technology’s Institute for Food Safety and Health.

Some description that applied under Food Act 1983 must be identified by all parties that involved in the food industries. For example, according to Section 2, Food Act 1983, food is defined as “every goods which is manufactured, sold or provide an impression to be used as foods or drinks for human consumption, or it is used in the mixture, preparation, preservation, of any foods or drinks and involved sweets, chewing substances and any ingredients used for any foods, drinks, sweets or chewing substances”. Meanwhile, the interpretation for food premises under Section 2 of Food Act 1983 is stated as “any premises which used for or pertains with preparing, preservation, packaging, storage, remittance, distribution or sale of any kind of foods, or relabeling, reprocessing or reconditioning of any kind of foods.”

The study conducts research on the significance of food safety checks and hazard control in industrial restaurants compared to the lack of food safety in the street food market. The issue of food safety is of global importance due to the increasing number of food borne illnesses, that are proved to damage one’s health or can also be fatal. Established hotels with industrial restaurants and professional restaurants, usually have a food safety certificate to show that they are approved by the ISO and HAACP standards. On the other hand, this project focuses on the adverse side pertaining to the street food market. These independent and self-sufficient vendors usually do not have any license or government permit, which means that they are not obliged by any food safety rule. Many studies have been conducted on the ill effects of street food by looking at the cases of the consumers that have fallen sick due to the stale or contaminated ingredients in their food.

The study’s report focused on food safety practices to inform the inclusion of important food safety aspects for future public health interventions concerning street food safety.