Environmental Health Pbhl 3400 Food Safety Instructions You’ ✓ Solved

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Environmental Health Pbhl 3400 food Safety instructions: you’re reconstructing the papers with new ideas and your own thinking, along with what you find from outside sources. Please don’t forget it has to come from EDU, ORG, OR GOV. read the other document for further instructions Introduction Food safety is a scientific discipline describing handling, preparation and storage of food in the way that prevent foodborne illnesses. Nowadays, there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Government have imposed very strict quality and food safety assessment parameters or food establishments. However, all food establishment have not adopted practices to ensure food safety.

In order to survive, people must eat. Unfortunately the food that is needed for survival is not always available, safe, or nutritious for individuals, families, consumers and communities. Sometimes, the food we love and count on for good health are contaminated with germs that causes sickness and can even be deadly. More progress is needed to protect people and to reduce foodborne illness in America. New challenges to food safety will continue to emerge largely because of: changes in our food production and supply, including more imported food, changes in the environmental leading to food contamination, and changes in consumer preferences and habits.

Statement of the problem Why food safety matters? Each year, roughly 1 in 6 Americans (or 48 million people get sick) 128,000, are hospitalized, and 3,000 die of foodborne diseases. The U.S Department of Agriculture estimates that foodborne illnesses cost $15.6 billion each year. In addition, it is important for people to understand how their behavior and activities contribute to the safety and how they can decrease the risk of foodborne illness. From processes on to farm, to practices in the kitchen, human activities play an important role in food safety.

Food is also highly perishable commodity which can directly affect the health of the consumer. To ensure availability, of safe and hygienic food to consumers is challenge for service establishments and regulatory authorities. Reforms need to protect Americans from foodborne illness. The United States has been a leader in food safety, yet despite the efforts, there are some significant gaps. For example, even though the U.S. has national reporting requirements for 20 foodborne pathogens many of our states public health departments do not have the resources to comply with the reporting mandates.

Literature Review The problem of foodborne illness is well known to the general public, due to the media’s frequent coverage of outbreak. For example, the local newspaper will occasionally print stories about foodborne illness outbreaks that happen in restaurants in our communities; even the major restaurant chains are not immune to such incidents. Foodborne illness can be both acute and long term. Some of the cause of acute foodborne illness are microbiologic agents and toxic chemicals such as pesticides and heavy metals. In addition, other contaminants that may be present in food are suspected of affecting human health adversely; these contaminants include food activities, antibiotics used to promote growth in animals used for food, chemicals used by agricultural industry, and even pollutants found in the air.

In the United State, the CDC maintains responsibility at the federal level for surveillance of foodborne illness. For many types of foodborne diseases, only a small proportion may be reported by so-called passive surveillance systems, which rely on the reporting of cases of foodborne illness by clinical laboratories to state health departments and ultimately to the CDC. In contrast, the CDC Foodborne Disease Active Surveillance Network (FoodNet) is an active system whereby public health officials maintain frequent direct contact with clinical laboratory directors to identify new cases of foodborne illness. Examples of the foodborne diseases that are monitored are those caused by parasites such as Cyclospora and Cryptosporidium and bacterial agents such as Campylobacter, E. coli 0157:H7, Listeria monocytogenes, Salmonella, Shigella, and Vibro.

Another factor that has contributed to the rise of these pathogens is globalization of the food supply. The surge in livestock production around the world, including most part of Asia, has resulted in unprecedentedly large populations of closely confined animals, particularly pigs and chickens. Today, large hog-raising operations, with tens of thousands of animals on a single farm, are common throughout parts of Asia, North and South America, Europe. A number of infections agents tend to be associated with an increasing intensity of production and concentration of animals in limited spaces. The editorial also indicates that these infections agents “pose a potentially serious threat to human health.” Other potential hazards arise from fruits and vegetables that originate in developing countries and are consumed in developed countries.

In addition, the processes (e.g., cooking, treatment, and pasteurization) designed to deactivate pathogens “can and do fail.” Biotechnology and genetically modified (GM) foods hold promise for addressing the need for more food supplies as the world’s population increases and, at the same time, available land and water for agricultural uses diminish. Examples of GM food are those that result from genes that have been manipulated (e.g., through recombinant DNA technologies). These technologies may lead to increases in agricultural productivity and food availability for a burgeoning world population. “Back to nature” that is what Americans are trying to do with the foods that we buy and eat. We are shopping at farmer’s market, purchasing organic food, participating in food cooperative (or co-ops) or even growing our own food with minimal processing. However, raw milk and products made from it, including soft cheese, ice cream, and yogurt can pose severe health risks, including death. That is because raw milk has not undergone a process called pasteurization that kill disease-causing germs such as Campylobacter, E. coli, Listeria, and Salmonella. Getting sick from raw milk can mean many days of diarrhea, stomach cramping and vomiting.

Less commonly, it can mean kidney failure, paralysis, chronic disorders and even death. Many people who chose raw milk thinking they would improve their health, instead found themselves (or their loved ones) sick in the hospital for several weeks fighting for their lives from infections caused by germs in raw milk. For example, a person can develop severe or even life-threatening diseases such as Guillain-Barré syndrome, which can result in kidney failure and stroke. Aren’t raw or natural foods better than processed foods? Many people believe foods with no or minimal processing are better for their health.

Many people also believe that small, local farms are better source of healthy foods. However, some types of processing are needed to protect health. For example, consumers process raw meat, poultry and fish for safety by cooking. Similarly when milk is pasteurized, it is heated just long enough to kill disease-causing germs. Foodborne illness is a serious public health issue both nationally and globally.

Given the national and global food and disease challenging facing the U.S in the 21st century, protecting America’s food supply must be a top priority. Below is a list of urgent food safety actions needed to protect millions of Americans, especially the vulnerable population, from foodborne disease: · Fully fund and implement the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA). This law has ushered in a new proactive and preventive approach to food safety at FDA, the federal agency most responsible for the safety of America’s food supply. Importantly, the law has provisions to help FDA in managing the escalating foreign imports of food, especially fresh produce. Congress and the in-coming Administration need to provide funding to meet FSMA’s preventive controls and produce safety standards, as well as the transportation and foreign supplier verification programs. · Improve surveillance of foodborne illnesses. Foodborne illnesses are greatly underreported, with only a few states meeting reporting requirements. In addition to improved reporting, we need food and foodborne illness data to be fully integrated with other human health information, and we need to expand the use of new surveillance technologies, such as whole genome sequencing. Congress and the incoming Administration need to provide funding to state public health departments and laboratories to support clinical analysis of foodborne pathogens. Benefits from developing an improved data sharing infrastructure, with strong clinical capacities, include more information about the spread of human and animal disease and ways to prevent future foodborne illness outbreaks. · Limit the use of antimicrobials in livestock and poultry. Currently, the use of antimicrobials in livestock and poultry has not been adequately monitored. Without restrictions on the use of antimicrobials (antibiotics) in food-producing animals, the emergence of antimicrobial bacteria will increase and threaten our ability to treat many types of human infections. The FDA and USDA must take action to reduce the overuse of medically-important drugs for human diseases. Programs to measure the use, dosage and types of illness associated with animal antimicrobial treatments must begin as soon as possible. Whether preparing food for a family reunion or a community gathering, people who are great cooks at home are not necessarily know how to safely prepare and store large quantities of food some simple steps volunteer cook can make the event safe and successful!

Did you know that the bacteria that cause food poisoning multiply quickest in the “Danger Zone” between 40° and 140° Fahrenheit? Many people think they can tell when food is “done” by checking its color and texture, there is no way to be sure it’s safe without using a food thermometer. Cooked food is safe only after it’s been heated to a high enough temperature to kill harmful bacteria. Color and texture alone won’t tell you whether your food is done. Instead, use a food thermometer to be sure.

Illness-bacteria can survive in many places around your kitchen, including your hand, utensils, cutting boards and countertops. Wash hands and surfaces often. Unless you wash your hands, utensils, and surfaces the right way, you could spread bacteria to your food and to your family. Wash hands the right way for 20 seconds with plain soap and running water. Washing your hands the right way can stop the spread of illness-causing bacteria.

Wash fruits and veggies, but not meat, poultry, or eggs. Did you know that even if you plan to peel fruits and veggies, it’s important to wash them first because bacteria can spread from the outside to the inside as you cut or peel them? Refrigerate promptly. Illness-causing bacteria can grow in many food within two hours unless you refrigerate them. (During the summer heat, cut that time down to one hour). Why does it matter to refrigerate food? Illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them. By refrigerating food promptly and properly, you can help keep your family safe from food poisoning at home. Cold temperatures slows the growth of illness-causing bacteria. Raw meat, poultry, seafood and eggs can spread illness-causing bacteria to ready-to-eat food unless you keep them separate. Use separate cutting boards for produce and for meat, poultry, seafood and eggs.

Placing ready-to-eat food on a surface that held raw meat, poultry, seafood or eggs, can spread bacteria or make you sick. But stopping cross-contamination is simple. Keep meat, poultry, seafood and eggs separate from all other foods at the grocery. Conclusion Food safety is best ensured by the shared responsibility of everybody involved with food from the professional to the consumer. All along the food chain, various procedures and good practices are implemented to ensure that the food which reaches the consumer’s table is fit for consumption, that the risk of contamination are minimized so that the population as a whole is healthier from the benefits of safe quality food.

But responsibility for food safety should not only be the priority of professionals in the food industry. There are rules and procedures to guide the professionals, but the consumer is equally responsible in order to ensure the safety of food in the home. The best way to practice food safety is to be well-informed about the basics of food: natural processes and, especially, the hazards to food from chemicals, both those naturally occurring and those coming from the environment. Ultimately, everyone benefits from being better informed about food safety. Food safety is of necessity a shared responsibility.

Works Cited

• Centers for Disease Control and Prevention. "CDC and Food Safety." 2017.
• Center for Disease Control and Prevention. "Information for the Public." 2016.
• Center for Food Safety and Applied Nutrition, U S Food and Drug Administration. "FDA Food Safety Modernization Act (FSMA)." 2017.
• Woody, J., et al. "Food Safety Challenges in Modern Agriculture." Journal of Food Protection, 2018.
• Verrill, L., R. Bruns, and S. Luccioli. "Food Safety." Healthy People, 2015.
• FoodSafety.gov. "What Government Does." 2009.
• Friis, R. H. "Essentials Of Environmental Health." Jones & Bartlett Learning, 2012.
• Environmental Public Health Practice. "CDC’s Food Safety Winnable Battle." 2017.
• Shehbaz, Muhammad. "Evaluation of Food Safety Practices." Journal of Food Processing & Technology, 2017.
• United States Department of Agriculture. "Food Safety Steps for Community Meals." 2015.