4. Cross-Contamination
The teaching of cross-contamination and the consequences of foodborne illness outbreaks is essential in food safety training. Some restaurants are not engaging in practices that could reduce the potential for pathogen cross-contamination. Food handlers do not fully appreciate the harmful consequences that can result (Manes et al.). Cross-contaminations can be categorized in two ways, direct and indirect. Along with data about food safety infosheets, Chapman et al., found that indirect cross-contamination was found to be more preventable than direct contamination (1104). Direct cross-contamination made up less than 11 percent of total cross contamination events (Chapman et al. 1105).Two commonly found cross-contamination
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Restaurants could never run with just one person, it is always a group effort. Wait staff, cooks, managers, and many other people all contribute to different aspects of the business. Some studies indicate that whilst some aspects of behavior related to the individual, over 40 percent may be related to groups of people within a business, how they interact, what an organization is about and how they behave (Griffith 440). Food handlers acting in a multiuser environment may not see themselves as part of a team. Many of the recorded indirect cross-contamination events occurred when multiple food handlers used common food contact surfaces, utensils, or equipment. The team like nature of a food service system should be highlighted, and built upon but it is currently missing from national food safety training programs such as ServSafe. XXXXXXAnother thing managers don’t stress enough to food handlers is when they need to report being sick. According to the survey by Manes et al., 32 percent of participants stated that they would come to work with a sore throat and cough, 24 percent would come to work with an infected wound, and 17 percent would come to work with diarrhea (21). Illness pared with poor hygiene in operations can be very harmful, especially if the employee is a food
Furthermore, food safety is a major issue in the United States. Foodborne illness has caused an estimated 1 and 6 Americans to be sickened, 128,000 hospitalizations, and cause 3,000 deaths each year (http://www.sustainabletable.org/). These numbers may seem shocking, but they are all too real. All of the high levels
Sadly, employees are killed in freak but preventable accidents, the large majority of these accidents going unreported. The employees that stay in the business are exposed to excessive stress and brutal hours. “The combination of long hours and repetitive motion directly leads to increased risk of injury. The workers suffer chronic pains in their hands, wrists, arms, shoulders and back.” The article by the Food Empowerment project also states that “Repetitive stress injuries are unavoidable under the frantic pace that most facilities choose to operate.” The uncleanliness of these same slaughterhouses house bacteria such as E. coli in the meat, which is later consumed by small unknowing children. According to Food Safety News, “E. coli O157:H7… causes an estimated 96,000 illnesses, 3,200 hospitalizations and 31 deaths in the U.S. each year, adding up to $405 million in annual healthcare expenses.” E. Coli is only one out of the array of health problems that is caused by fast food’s unwillingness to pay for cleaner
Salmonella is one danger that has caused many effects to consumers. Walsh writes about one incident when an outbreak “from tainted peanuts that killed at least eight people and sickened 600,” (Walsh 167). This incident left many people asking the same question, how can we trust the food that we put into our bodies? Salmonella, a type of food poisoning caused by bacteria found on different food types has caused an epidemic because of its domino effect on food and our health. Once one factory is contaminated, that factory could be housing both crops and meat, which is then transferred to our supermarkets and on our dinner tables. ...
Panera Bread’s setting has neat and clean tables that allow a person to have a sense of ease when eating their food. There is always an employee responsible for cleaning and ensuring a neat dining area for the costumers. McDonald’s dining area is a burden when children create messes and leave tables unclean by their parents. Many of McDonald’s employees are too busy to be aware of the messes that are in the dining area to actually clean up before another costumer sits down with a meal. McDonald’s condiment section is saturated in ketchup and spilt drinks that create a sticky area, unable to be touched. When other costumers see a dirty area, they are more likely to throw trash or unwanted items that create a bigger mess. Thus, hygiene plays an important key in public restaurants. Proper hygiene allows somewhat a pure environment from bacteria and essentially a safer place to
Luke run, “Alex shouted” the mutants are going to catch up to you, hide in the bushes! Nobody make a sound or a movement. “Are y’all alright!” Alex asked while sighing. Ok do any of you know what those things are. “Hayley claimed to know,” those are mutant animals that came to be from a chemical spill in a lab in Texas. One day a chemist was on the news saying one of his co workers died in a chemical spill in his lab. The chemicals also reached the animals and caused the to turn into mutants. They are highly dangerous if they bite or scratch you, you also turn into a crazy mutant animal. People used to call them the mutants but now most people who are even alive refer to them as the Doz.
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
A survey given to forty chefs; for they volunteer to take an occupational stress questionnaire. The results showed a report of higher stress than in previous years. The key variables of stress are excessive workload, feeling undervalued or bullying. The lack of control over demands seems as a strong predictor of lots of stress. Likewise, excessive workload can make a chef go insane or sick. An executive chef carries out big responsibility on its team because his job depends on it. The source is valuable because it gives examples of real chefs in a real life situation. The use of professional chefs and its stories to explain in detail the problems associated with an executive chef. Also, states the consequences a chef might face in the kitchen. Such as, customer complaints or running out of recipe ideas. However, a chef can also struggle with over-eating in the restaurant industry. Lots of hours and passion for cooking fuel the restaurant business. The amount of hours a chef works leads to no breaks or eating healthy. A chef is around food and beverages all the time, yet making it harder not to try a little
What’s more, we should always be careful and share the information all the time, so that more children can grow up happily and healthy. Restaurants are kind of dangerous now, you never know if they are clean or not. That’s not the most important matter however; we have to be careful with what we are eating now. We have to pay more thoughtfulness to these foods we eat which are not healthful and always prevent buying them, when we find the restaurant is not clean enough, call the food safety department and never go again.
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 enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
The goal of this article is to help you understand how you can influence and change culture to make a difference in your organization's willingness to commit people , money and resources (Ades , Leith , and Leith , 2014 ) . Food safety culture requires a superior comprehension of hierarchical culture and the human measurements of sustenance security (Roberts et al , 2012 ) . To enhance the sustenance security execution of a retail or foodservice foundation , an association with a large number of workers , or a nearby group , one must change the way individuals get things done (Linde , 2013 ) . At the point when seen from these focal points , a standout amongst the most widely recognized contributing reasons for nourishment borne (2)malady is hazardous conduct , for example , uncalled for hand washing , cross-tainting , or undercooking sustenance . In this way , to enhance nourishment security , people have to better incorporate sustenance science with behavioral science and utilize a frameworks based way to deal with overseeing nourishment danger (Taylor , 2011 )
Each staff member of the restaurant should have nice and clean hygiene along with good manners. Having good hygiene is very important whether an employee is waiting tables, washing dishes, or cooking. If an employee does not shower friction will start to grow between the staff and no one would like to work or even be around that employee. Working in the food service industry with overgrown nails or dirty nails is against the health code and could contaminate the food being prepared by the employee. Being around a customer with bad hygiene could possibly hinder the customer from having a memorable time at the restaurant. Having good manners is also mandatory for every staff member so that no problems can surface between the staff and customers. Steve Marchetti explained that each employee are to meet the minimal standards set forth in the employee handbook and also deliver on the company?s commitment to their customers (Marchetti). A restaurants commitment...
According to the recent studies around 76 million illness i.e. 325,000 hospitalization in the United States are caused because of food poisoning.
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from