The Food And Drug Administration's Role In The Seafood Industry

The book Poisoned by Jeff Benedict was not only enjoyable but also has a lot of information concerned food safety. The author writes chronologically a story about the Escherichia coli O157:H7 outbreak that took place in Washington State on 1993 because that event change the way American eating habits. The outbreak was confirmed by Dr, Phil Tarr after he was receiving many patient who were children under 10 years old, and had the same symptoms. The number of patient and the brutality of the symptoms leaded to Dr, Tarr to contact an old friend that they used to work together particularly in E.coli. Tarr's friend was John Kobayashi who has the high position in the Department on the public heath Washington State Public Department (Benedict, 2011).

Legislation and Guidelines for England and Wales To continue further development at Riverglade House, a small residential care home I am checking and outlining all the policies and procedures relating to health, safety and security and how they influence health and social care settings. The Health and Safety Work Act 1974 (HASAWA) is an act that secures the health, safety and welfare of people at work. This protects anyone at work from any risks to their health or safety in connection with the working environment. This act will protect employees, service users and the public from any work activities. All employers, employees, trainees, self-employed, manufactures, suppliers, designers and importers of work equipment have a duty to follow and

The state of the American Health in the U.S has become an increasing concern of many Americans. An article entitled “11 Facts about American Eating Habits,” addresses the state of food in the U.S by stating, “Healthiness of the food we eat decreases by 1.7 percent for every hour that passes in the day.” Experts and scientists in the U.S has raised questions about regarding the different ways food is now being produced. While individuals are usually not aware of the ingredients that food contains, many people continue to have unhealthy eating habits. In the past few decades, food production has included numerous artificial ingredients that are said to be the cause of various health problems. Various artificial ingredients that are commonly

Regulations made to minimize the risk of illness through food are based on the government’s understanding of science. While food businesses consider both the quality and safety of food, the government focuses only on food safety.

There are regulatory bodies such as the Health and Safety Executive (HSE), National Institute for Health and Clinical Excellence (NICE) and the Food

Food Hygiene Legislation 2006 focuses the responsibility on food business operators to produce food safety. It states that the methods you use to ensure food safety is maintained should be effective and proportionate.

New England Seafood Company executives face a potential two-stage plan to move into the freshwater catfish market because of the banned oyster harvesting along much of the Atlantic and Gulf Coasts, and increased competition from foreign producers.  These factors have resulted in significantly lower yields for New England Seafood.  In order to stay in business, New England Seafood Company needs to look at harvesting and processing something other than seafood.  New England Seafood Company looks to

Its seems obvious that the organization with food in its name, the Food and Drug Administration, should be in charge of our country's food safety and food labels. This agency has the experience and knowledge to devise a labeling standard that incorporates all pertinent information. I have confidence in the FDA.

The application also asks about raising practices, transportation of animals, slaughterhouse procedures, and conditions at the meat processing plants. The Whole Foods Market visits farms and ranches and sends independent, third-party auditors to check that the conditions described by the supplier are accurate. Once the suppliers are on board Whole Foods continues to monitor each supplier with annual audits. The customers buy from Whole Foods because they know how extensive the organic food products are and how strict the safety procedures are at Whole Foods. The supplier must also meet the criteria of slaughterhouses and meat processing plans. There are also food safety audits of the facilities which check the bacteria levels, safe equipment, the meat is processed through required sanitation baths and that the temperature logs are updated.

Robert Kenner jumps from filming at chicken houses, factories, to the grocery stores. He shows how the FDA and USDA don’t control just a small section of the region, but the entire nation.

The availability of seafood in Canadian and Argentinean waters is also dependent on the total allowable catch allocated to Clearwater in a given area. Although the totals allowable catch in these areas and Clearwater 's enterprise allocations have been largely stable, fishery regulators have the right to make changes in the total allowable catch based on their assessment of the resource from time to time. Any reduction of total allowable catches in the areas from which Clearwater sources seafood, or the reduction of stocks due to changes in the environment or the health of certain species, may have a material adverse effect on Clearwater 's financial condition and results of operations.

For example, spices. Spices are among the many food related products that must be regulated by the FDA before they can be put on the shelves of most stores. There has been new evidence that called into question the effectiveness of current control measures to reduce or prevent illness from consumption of spices for instance, in the United States. Several factors associated with infectious diseases that directly affect the publics health. The transmissions of such infections, and not having a high number of approved products available to treat illnesses it

coli, another undisclosed truth comes to light in this documentary. To get rid of the E. coli, our meat products are thoroughly cleansed with ammonia. Ammonia is a chemical that most Americans recognize as a household cleaning item, and now this chemical is in our meat. We are being secretly exposed to this chemical and it is not even guaranteed to work 100% of the time. However, this is not the only chemical used in our food. When eating an out of season fruit, Americans run the risk of eating a fruit that is artificially ripened. Since tomatoes cannot grow in America in the winter, they are picked while green from overseas. Once they arrive in America and are ready to go to market, they are ripened with ethylene gas. Ethylene gas “contains traces of arsenic and phosphorus hydride” (Siddiqui). These traces can cause chronic health defects such as “vomiting, diarrhea with or without blood, burning sensation of the chest and abdomen, thirst, weakness, permanent eye damage, etc.” (Siddiqui). As we can see, the major food companies hide very serious issues from the public, because if they knew the truth, many consumers would be appalled and possibly stop buying their products.

Regulating what the government should control and what they should not was one of the main arguments our founding fathers had to deal with when creating our nation, and to this day this regulation is one of the biggest issues in society. Yet, I doubt our founding fathers thought about the idea that the food industry could one day somewhat control our government, which is what we are now facing. Marion Nestles’ arguments in the book Food Politics: How the Food Industry Influences Nutrition and Health deal with how large food companies and government intertwine with one another. She uses many logical appeals and credible sources to make the audience understand the problem with this intermingling. In The Politics of Food author Geoffrey

1) “Preventive Control”, this is the first time the FDA have a legislative mandate to require comprehensive, science-based preventive controls across the food supply. This mandate includes: mandatory preventive controls for food facilities, mandatory produce safety standards, and authority to prevent intentional contamination. Mandatory preventive controls for food facilities means food facilities are required to implement a written preventive