Food Safety Essay

2.1.1. Attitude and Connection Toward Healthful Food Preparation An attitude can be defined as permanent organization of motivational, emotional, perceptual, and cognitive processes with respect to some aspect of the individual's world and it also can be defined as emphasized the enduring nature of attitudes and their close relationship to individuals' behavior (Schwarz and Bohner, 2001). According to Fuson (1942) and Campbell (1950), they had defined attitudes simply in terms of the probability

potential food safety hazards and the minimum bacteria count that suitable for human consumption of dry meat snack INTRODUCTION LAST PORTION RIGHT BEFORE CONCLUSION Manufacture Process of dry meat snack The production of dry meat snack is a process required to be done carefully as any portions of control is changed would cause safety to be at compromised. Figure 1 shows the proposed methods of processing dried meat snack through an example of dry meat jerky. In the process, food safety

to show that consumers are not being concerned enough with the food they are eating, even at a favorite restaurant. Foodborne illnesses are preventable, a common problem, and health issue, but they can be very serious and even fatal. Studies shows that there have been 48 million cases of food borne illnesses annually which is 1 in 6 Americans each year. This results in 128,000 hospitalizations and 3,000 deaths (U.S Food and Drug 1). Food Borne illnesses are infections that are usually caused by bacteria

or foods that contain harmful bacteria, viruses, parasites and/or chemicals. Foods can also be contaminated with bacteria during the food preparation you do at home or the preparation done at a restaurant. If the food cooks or food preparers do not carefully wash their hands, kitchen tools, cutting boards, and other kitchen surfaces that come into contact with raw foods, cross contamination can occur which is the spread of bacteria from contaminated foods to uncontaminated foods. If hot food is not

Approximately 48 million food poisoning and foodborne illnesses occur every year in the United States (U.S.)(Centers for Disease Control and Prevention (CDC), 2013). More than 250 germs, parasites, viruses, and chemicals are known to cause foodborne illnesses in the U.S. each year (CDC, 2013). Common types of contaminations can include dirt, hair, insect fragments, and antibiotics. Foodborne illness can cause temporary symptoms such as abdominal cramps, nausea, bloody diarrhea, and vomiting (FoodSafety

------------------------------------------------- Criteria for Evaluation I. Ensure public safety II. Protect corporate reputation III. Minimize financial losses and retain restaurant chain’s business IV. Long term gains ------------------------------------------------- Evaluation of Options 1. Do not inform the restaurant chain * Ensure public safety: A majority of salmonella species can be inactivated if the restaurant chain operates at documented pasteurization

submission: Food Production and Safety Task 1a Food Chart Task 1b. HACCP Task 2. Essay (2500 words) 50% Please see AR1 on Moodle Length: 2500 Learning outcomes assessed: 2. Understand how food products are made from farm to fork by following the food chain 3. Understand the principals of HACCP and how to apply them effectively Skills Mapped: As listed in the course handbook. Feedback Assessment Criteria Weight % Actual % Strengths Areas of Improvement Task 1a Food Chart Draw a food chart to

Over the decades, numerous cases of food illness have occurred in the U.S due to poor hygiene in the workplace. Did you know that currently Santa Cruz and San Diego are experiencing a Hepatitis A outbreak? “ The contagious, liver-damaging illness has infected at least 568 people since November, mainly in San Diego, Santa Cruz and Los Angeles counties”(sanfrancisco.cbslocal.com). Like Hepatitis, E. Coli can be transferred via unsanitary conditions as well. The illnesses are prevalent in our environments

made it possible for food, people, and manufactured goods to be transported from one nation to the other, though this has been an interesting phenomenon that opened the financial doors for citizens globally, still there is a cause for concerns as it relates to the negative impact this movement as on public health. I wouldn’t say that steps should be taken to reduce the flow of these goods or food items but rather put proper measures in place to ensure that all items especially foods are up to standards

exposure of operators to food safety incidents has increased their need to create effective risk communication strategies to prevent from financial loss and to maintain their brand image. In this paper we will address the increasing importance of risk communication in the daily responsibilities of hotel managers and define a risk communication strategy and the steps to follow in the event of a foodborne illness outbreak. Outbreaks of foodborne illness, caused by eating food presumed to be safe, produce