...The Center for Disease Control and Prevention “estimates that each year, roughly 1 in 6 Americans [or 48 million people] gets sick, 128,000 are hospitalized, and 3,000 die of food borne diseases” (para.1, 2012). Misinformation, lack of awareness of diseases, and unreliable information sources contribute to improper food handling habits. Common Safety Issues Keeping food safe is important to prevent food borne illnesses. Common safety procedures that help prevent illness include cleaning, separating, cooking, and chilling or storing food. The U.S. Department of Health and Human Services suggests cleaning, separating, cooking, and chilling foods as measures to keep food safe (n. d.). Before handling food, it is important to wash hands to rub and wash hands for at least 20 seconds (U.S. Department of Health and Human Services). Hand washing is necessary after handling garbage, using the toilet, touching animals or animal waste, or treating an open wound (U.S. Department of Health and Human Services). Proper washing of utensils helps detain the spread of germs and is necessary before and after use. A solution of 1 tablespoon of bleach to a gallon of water for is good for disinfecting (U.S. Department of Health and Human Services). Washing vegetables and fruits is also important to remove bacteria. Separating foods is necessary to prevent cross contamination. The U.S. Department of Health and Human services suggest using a separate cutting board for meat, poultry, seafood...
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...Public Service Announcement Paper Timothy A. Owens SCI/220 June 23, 2014 Carlos J. Carmona Public Service Announcement Paper Attention consumers are you aware that foodborne issues can lead to serious illnesses or death. Foodborne illnesses effect more than 48 million people a year. Children are more susceptible to foodborne illnesses than adults are. If one is not concerned about him or herself, think of how quickly germs spread from one child to another. Storage Are you aware that perishable items should be the last items on the cart after selecting other items? This prevents spoilage. Refrigeration of perishables should take place within two hours of purchase and 1-hour of purchase if the temperature is above 90 degrees Fahrenheit. A helpful hint is to check one’s refrigerator or freezer’s thermostat periodically. The temperature of one’s refrigerator should be set at 40 degrees Fahrenheit or lower, and the freeze temperature set at 0 degrees Fahrenheit. Many American are unaware of how long products such as fish, ground meats, and poultry can remain refrigerated or uncooked before bacteria starts to build. As a consumer, are you aware? The cdc.gov website is to freeze or cook these items within two days of purchase. On the other hand beef, lamb, pork, and veal can remain refrigerated a minimum of three to five days before cooking or freezing. The best way to prevent leakage of fluids from meats are to insert them in plastic bags. Plastic bags are normally located...
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...DECLARATION I Japhet NKURUNZIZA ,do declare that this research project is my own work. I have to do the best of my knowledge acknowledged all authors or sources from where I got information. I further declare that this work has not been submitted in any university or institution for the award of a degree or any of its equivalents. Signed…………………………………………..date………./……………/………………. APPROVAL This is to acknowledge that this research project has been submitted with my approval. Signed…………………………..Date………………/……………./……………… Dr TOMBOLA M.Gustave, PhD DEDICATION To the beloved members of my family, colleagues and friends. ACKNOWLEDMENTS This thesis is yet another landmark achievement in my academic history. Yet, truth be told, I believe the completion of the same would not be possible it had to be for the incessant and unconditional help from different persons, physical and moral. My highest appreciation goes to my beloved mother Mrs. palacidia UWIZEYIMANA and my former headmaster, Etienne UWAGIWABO, my uncles, my friends Philip NSENGUWERA, Felix BIZINDA, brother and sisters for all the support and encouragement. I also appreciate the government of Rwanda for the support of financing my studies and Rwanda Tourism University College for the academic supports. Heartfelt thanks go to Dr TOMBOLA M. Gustave,PhD who devoted his precious time to the supervision...
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...PhD, director of the Center for Consumer Research at UC Davis, says she was “really surprised” at the number, which represents the amount of participants who undercook their chicken. "I know people do that on purpose with burgers, but with chicken I always thought people were more aware of making sure it was fully cooked,” she told us. The majority of participants who undercooked their meat were a full 14 degrees below the the recommended 165 degree F threshold, and more than half of those who grilled their chicken were 18 degrees under. “The grill is really hot; it’s harder to control and that chicken usually looks pretty darn cooked on the outside,” says Bruhn of the common misstep. The problem is that this fowl fumble can lead to illness, including the dreaded salmonella infection. So what can you do to make sure your signature stir fry doesn’t make anyone sick? Below, Bruhn shares the basic rules of the game with us. Use a meat thermometer. Slicing through the meat to check for color won’t get the job done. “Consumers do it all the time, but going off appearance just doesn’t work,” says Bruhn. And just because your recipe says to cook a chicken breast for 10 minutes doesn’t mean that’ll get you to a safe temperature. “That doesn’t account for how thin or thick the meat is or how hot your stove is,” she adds. “Time is just an approximation, it’s not reliable. You need to use a thermometer.” Calibrate that thermometer. What? You don’t do this? Don’t feel bad, neither did...
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...Food Safety Bulletin Charity Wilson SCI/220 May 2, 2011 Professor Zam Poller Food Safety Bulletin Consumers in Hawaii want safe food, but how can the public be safe if there is a gap between the amount of regulation food purchasers’ want, and the food safety rules that farmers are willing to implement. On the heels of the recent drastic rise in food-borne illness, food safety is on everyone’s minds. Here in this food safety bulletin are some common safety issues related to food purchase, storage, and presentation. In addition, some illnesses or problems the safety issues may cause, ways to prevent food-borne illness, and some recommendations to sources of nutritional information to help educate the public about appropriate food safety. The public (consumers, food service workers) needs to be aware of where our food comes from and how the food is processed and handled. More important, we need to be sure those animals from which are food is made are being raised in clean, safe living conditions. In addition, people should buy food with proper packaging and labels (brand names, trademarks), together with place of origin and quality. To start, we live in an infectious world, and present are many chances for food to become tainted as it is produced and prepared. Food-borne illnesses are results from consuming foods or beverages, which have been contaminated with germs. Meat and poultry can become contaminated in the course of slaughter by contact with small amounts...
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...the perfringens die but can quickly grow into new cells. If the meat is not quickly refrigerated or served, the spores can grow exponentially and produce new cells. The bacteria excel between the temperatures 40*-140*F also known as the “danger zone.” This supports the idea that the bacteria cannot grow at refrigerator or freezer temperatures. History: this is one of the most common causes of food poisoning in the word. Some researchers say the bacteria causes nearly one million sicknesses each year. This infection often occurs when foods are kept in large quantities and left out for a while before serving. This bacteria therefore effects lots people at once, such as events, venues, hospitals and prisons. The major groups that this illness effects are older adults and infants because they have the weakest immune system. Symptoms: Some symptoms of this food poisoning are Diarrhea and abdominal cramps. It usually lasts about 24 hours or less, but some severe cases they may last from 1-2 weeks. These symptoms do not cause excruciating pain, but the victim does experience some major discomfort. It takes about 6-24 hours for this virus to develop. How to prevent: There are many things you can do to protect yourself from clostridium food poisoning, here are some: Divide leftovers in containers and refrigerate immediately, don't allow to cool before. Microwave your food thoroughly, keep food warm and use a food thermometer. If you follow these rules and still get food poisoning...
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...SC300 Big Ideas in Science Unit 2 Project In analyzing attendance of some local middle schools there seems to be a spike in student absences. After careful consideration in examining these absences there may be a link that connects them being a cause for concern. It seems that students involved with school band have a spike in absences due to sickness resulting in the same symptoms. Further investigations would want to look into the following: 1. Where did the bands travel? 2. What did the band members eat? 3. Were meals provided by the band and by whom? 4. Did the bands stop and eat at any same local restaurants? 5. What drinking sources were provided to band members, what were they and where did they come from? 6. Were there any band members sick prior to the events? By interviewing students, parents and school faculty similarities could be drawn to conclude the source of contamination causing such a rise in sickness among the Band students. There is concern and diligence to find out the source of this common sickness among the students so that an epidemic can be ruled out as quickly as possible preventing wide spread panic within the schools and community. Epidemics can take a while to determine if cases are not connected, meanwhile cases start to increase without proper treatment. There are modern epidemics such as parasites and mercury poisoning (Hubpages, 2012)....
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...“Cooking MaMa” Project Proposal PART I: PROJECT INTRODUCTION 1.1 Name: Cooking Mama（Cooking媽媽） 1.2 Project Leaders: CHEN Xin Jun (x.chen@polyu.sifehk.org) ZENG Ke (ke.zeng@polyu.edu.hk) |Karen Fu |(karenfu427@gmail.com) | |Karen Chan |(karenchanst@yahoo.com.hk) | |Frankie Lai |(leileifun@msn.com) | |Bernard Ng |(conspecter121@hotmail.com) | |Queenie Chung |(queenie.chung@live.hk) | |Zoei Ti |(zoeiti_@hotmail.com) | |Julie Ma |(juliechiuyu@yahoo.com.hk) | |Winnie Yang |(yuanyuan280@gmail.com) | 1.3 Team Members: 1.4 Project Description: This Project brings together college volunteers, surplus food and free kitchen spaces to create nutritious meals for people affected by food poverty in Hong Kong. 1.5 Project Objectives: 1.5.1 Provide regular free meals to the social vulnerable groups in Hong Kong; 1.5.2 Alleviate food wastage in Hong Kong. 1.6 Target Community: 1.6.1 Hong Kong Sheng Kung Hui Welfare Council(香港聖公會福利協會); 1.6.2 Students from The Hong Kong Polytechnic University (tentative). 1.7 Demonstration of SIFE Principles: | ...
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...[pic] FOOD SAFETY / FOOD DEFENSE RESPONSE PLAN September 2006 This document was prepared by Kenadine Johnson and staff Montana Office of Public Instruction Helena, Montana FOOD SAFETY/FOOD DEFENSE RESPONSE PLAN TABLE OF CONTENTS ACRONYMS----------------------------------------------------------------------- 2-3 RESOURCES----------------------------------------------------------------------- 4 A listing of links and papers we used to help compile this document. ACKNOWLEDGEMENTS ------------------------------------------------------ 5 SECTION I: INTRODUCTION Foreword ---------------------------------------------------------------------------- 6 Introduction-------------------------------------------------------------------------- 7 Purpose------------------------------------------------------------------------------- 7 Goals---------------------------------------------------------------------------------- 7 SECTION II: SITUATIONS AND ASSUMPTIONS----------------------- 8-9 SECTION III: CONCEPT OF OPERATIONS A. Incident Identification---------------------------------------------------------- 10 B. Notification and Action Triggers--------------------------------------------- 10 C. Communication----------------------------------------------------------------- 11 D. Interstate Coordination--------------------------------------------------------- 11 E. Food Team-----------------------------------------------------------------------...
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...think about the poorest and dirtiest places on Earth. In reality, parasites can be found almost anywhere on this planet. One type of common food-borne illness is giardiasis or a giardia infection. This infection is in the intestine and caused by microscopic giardia parasites. The given the opportunity this vicious creature will infect anybody regardless of sex, age, living conditions, and body types. Surprisingly this is a zoonotic disease affecting not only humans but also domestic and wild mammals. There are several ways a person can contract this illness. The most common way to contract the illness is ingesting water that has been contaminated with animal feces. This is the reason we are constantly reminded never to drink water from a lake or stream that have not been purified. Given that many of undeveloped countries have little or no clean water, the majority of the cases of giardiasis affect children and adults in these third world countries. A person can also get infected by eating raw or undercooked contaminated food, touching something that has feces on it from a day care or nursing home environments, and unprotected anal intercourse. Once this parasite has found a home inside someone or something’s body it will take seven to 14 days for any symptoms to start showing. The most common symptom of this illness is watery diarrhea. Other symptoms include nausea, vomiting, weight loss, stomach pain, loss of appetite, and fever. If these symptoms last more than...
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...Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study By Seung Ah Yoo Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirement for the degree of Master of Science In Hospitality and Tourism Management Suzanne K. Murrmann, Chair BeomCheol (Peter) Kim Manisha Singal July 9, 2012 Blacksburg, Virginia Keywords: Service Quality, Restaurant Cleanliness, Culture Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study Seung Ah Yoo (ABSTRACT) What is a clean restaurant in customers’ viewpoints? Restaurant cleanliness is considered one of the most significant conditions when customers evaluate overall restaurant quality or decide their levels of satisfaction. However, there have been few studies of perceptions of restaurant cleanliness in customers’ eyes. Previous studies were found to use inconsistent concepts of restaurant cleanliness when evaluating restaurant cleanliness. For example, some measurement scale of restaurant quality or customer satisfaction includes only items related to a restaurant’s interior appearance to measure the restaurant cleanliness. Some researchers have also included items related to server’s appearance. In other studies, overall images of a restaurant were used to evaluate its cleanliness. This study attempts to investigate the customers’ perceptions of restaurant cleanliness. Understanding what customers consider when they evaluate a restaurant’s...
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...FOOD SAFETY KNOWLEDGE AND PRACTICES OF FOOD RECOVERY AGENCY WORKERS BEFORE AND AFTER FOOD SAFETY TRAINING A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Science in The School of Human Ecology by Sara Katherine Waggoner B.S., Texas Christian University, 2002 May 2004 ACKNOWLEDGEMENTS I would like to express my deep appreciation to Dr. Michael Keenan who served as one of my major professors on this project. His concern for his students and colleagues is extraordinary, and his enthusiasm regarding the field of nutrition is inspiring. A sincere expression of gratitude goes to my other major professor Dr. Elizabeth Reames. She is an excellent mentor, and it has truly been a blessing to work with such an amazing person. I would like to thank Dr. Maren Hegsted, a committee member who has been an incredible support to me during my time here at LSU. She has always been there to offer advice and to answer my endless questions. Also, I would like to show appreciation to Dr. Georgiana Tuuri, a committee member whose energy and smile were always sources of encouragement. A very special thank you is also extended to my family and friends for their patience, understanding, and support throughout this endeavor. Finally, thank you to the entire faculty, staff, and students of the School of Human Ecology for their thoughtfulness...
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...Ongcoy MBA- HRM – 1 ASSIGNED TOPIC OUTPUT AND COMPILATION TOPIC : Maintenance of Health through Good Nutrition and Safety Food Practices CONTENTS: 1. Food Related Illness and Allergies 2. Hygiene, Sanitation and Safety Control in Food REFERRENCES: * US NRA ServSafe® Food Manager Certification Course 2011 Module 1. FOOD RELATED ILLNESS AND ALLERGIES 2.1 CLASSIFYING FOODBORNE ILLNESS a. Foodborne Infections * Results when a person eats food contaminating pathogens, which then grow in the intestines and cause illness b. Foodborne Intoxications * Results when a person eats food containing toxins that cause illness c. Foodborne Toxin-Mediated Infections * Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2.2 BACTERIA THAT CAUSE FOODBORNE ILLNESS a. Bacteria: Basic Characteristic * Living, single-celled organism * Can be carried by food, water, soil, animals, humans or insects * Can be reproduced very rapidly under favorable conditions * Some survive freezing * Some change into a different from called spores to protect themselves * Some spoil food; others cause illness * Some produce toxins that cause illness b. Spores * Certain bacteria can change into a different form, called spores to protect themselves. * Form when nutrients are not available *...
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... Should Corporations Be Criminally Liable for Foodborne Illness Outbreaks? Allen Leckband Embry-Riddle Aeronautical University MGMT 533 Abstract Foodborne illnesses pose a significant risk to public safety and every year millions of Americans are sickened and many die because of improper food handling, preparation, and storage. Government agencies that are responsible for food safety are tasked with regulation and inspections are often ineffective because corporations that fail inspections are not concerned about penalties imposed on them by the USDA and FDA. Civil suits by victims of foodborne illnesses are often difficult to win and do not affect larger corporations. The Department of Justice is attempting to prosecute individuals from corporations that are responsible for foodborne illness outbreaks but there is currently no legislation holds individuals from corporations responsible for foodborne illness outbreaks to be held criminally liable. Should Corporations Be Criminally Liable for Foodborne Illness Outbreaks? Introduction Foodborne illness represents a serious threat to everyone in the United States and according to the U.S. Food and Drug Administration (FDA) 1 in 6 or 48 million Americans are sickened each year by consuming contaminated foods or beverages resulting in an estimated 128,000 hospitalizations and 3,000 deaths. (“Foodborne Illness”, 2014). Foodborne illness or food poisoning as it is sometimes referred to, is most often...
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...Lifestyle and Weight Management The Lifestyle Redesign® Weight Management Program is based on sound medical research, and has proven successful with thousands of clients. This customized treatment helps you to establish healthy individualized lifestyle choices to enable you to lose weight in ways that are safe, realistic and sustainable. You will find greater satisfaction and pleasure in what you do each day, while you lose weight and keep it off. Each week in the Program, you will explore topics like: *Healthy eating *Physical activity and exercise *Balancing work, rest and play *Stress & time management *Finding healthy pleasures and non-food rewards *The link between your daily choices and chronic conditions (such as diabetes, high blood pressure, etc.) *Increasing your energy *Emotional issues tied to food *Social eating *Healthy cooking and dining out *Increasing meaningful activity while decreasing draining activity Eating Habits The term eating habits (or food habits) refers to why and how people eat, which foods they eat, and with whom they eat, as well as the ways people obtain, store, use, and discard food. Individual, social, cultural, religious, economic, environmental, and political factors all influence people's eating habits. Why and How People Eat People eat according to learned behaviors regarding etiquette, meal and snack patterns, acceptable foods, food combinations, and portion sizes. Etiquette refers to acceptable behaviors. For example...
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