Outline:
1-Human needs
1.1 Maslow theory
1.2 Maslow developed model
1.3 Max-Neef theory
2- Safety needs 2.1 safety perceptions
2.2 risk perceptions
2.3 safety perceptions in restaurants
2.4 IMPACT
3- Food safety regulations
3.1 factors contributing to food safety regulations
3.2 regulations impact on consumer behavior
foregoing is from Real-Life Economics: Understanding Wealth Creation, ed. Paul
Ekins & Manfred Max-Neef, Routledge, London, 1992, pp. 197-213.
The interaction of, on the one hand, the needs of being, having, doing and interacting, and, on the other hand, the needs of subsistence, protection, affection, understanding, participation, creation, leisure, identity and freedom results in the satisfiers( factors satisfying
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People consider restaurants as key end point where food properties can be tested before being processed so the maximum safety is ensured at this stage.
The consequences of the lack of food safety standards in restaurants will cause reduced sales (after 18 legal responsibilities (where the government may force restaurants to close for a period), the loss of the whole business and a negative publicity. Restaurants risk to lose customers if there was a lack of food safety standards; customers will shift to safer restaurant to purchase food from, or they can purchase from grocery stores ready to eat foods.
Because of the importance people give to the safety of the restaurants must implement food safety protocols in all areas such as work place sanitation, food handling, staff personal hygiene and food preparation. Consequently customers trust increase when restaurants publish their application of food safety regulations such as HACCP or employees training.
Impact of safety needs on
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Examples of food safety problems that have been successfully addressed by regulatory standard include the application of low acid canned food regulations to control poisoning and the creation of water quality standards for shellfish growing waters to control shellfish-associated typhoid fever.
Consumer's perceptions
Consumer participation in food safety is basic. Consumers have a right to know and to choose what they are eating and to participate in determining what level of food safety risk is acceptable, consumers have diverse preferences that are powerful market force, guiding the use of technology, and will differ on what they consider an acceptable level of risk.
Consumer perception of the benefits associated with particular technologies or production methods is also variable. Consumers need to be informed and made aware of costs, risks, and benefits.
Business
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
In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
Every day in the United States, 200, 000 people are sickened by a food-borne disease. Schlosser’s urge for the consumer to assume responsibility for the travesties waged against American society by the fast-food industry is not a new idea.
Tirrel, Meg. "FDA Delays Food Safety Regulations." Claim Journal. N.p., 20 Dec 2013. Web. 23 Jan 2014.
The food industry continues to be a major contributor to health problems in the United States and around the world. Currently, 13% of the world’s 671 million obese individuals live in the United States. (Kaplan) Some believe that it is the government’s responsibility to go to educate the people and then to further encourage them to make wise decisions on what they choose to eat. Others argue that it is the consumer’s personal responsibility to educate themselves and make a conscious decision about their food. After all, we have the freedom to do so. No one forces people to buy and eat the things that they do. But it would be naive and even outrageous to say that there are no extraneous factors counteracting a person’s will to make healthy
Almost every angle of the food industry can be considered dangerous. It is dangerous to make the food, as a meatpacking job is one that is viewed as having abnormally high risks; however when the food is handed over a counter on a tray or prepared in a family of four’s kitchen, it poses a huge risk to humankind. Foodborne illnesses are all too common and almost everybody has the possiblity of contracting a foodborne illness. These are life threatening diseases that need to be monitored and regulated; therefore the enforcement of government regulations in the fast food industry could potentially save many lives that are lost annually due to the numerous factors that need regulation.
All premises dealing with food registered with the council are inspected on a priority basis according to risk. New premises should register with the council so that an initial visit can be set up and carried out, this will allow them to give advice about complying with the rules set out by the Food Safety Act. All individual working with food and dealing with food should undergo food hygiene training to ensure that they are complying with the Food Safety Act.
Companies nowadays are using different and strong methods in marketing their food products. The Companies are very competitive, and the results can affect the people. When we think about this job field, it is convincing that those producers should use cleverly ways to gain their own living. In the other side they shouldn’t use misleading ways that could harm the people. Food companies should be straightforward with every marketing method they use. People have the right to know what they are consuming and also to know the effects of these products on them, whether it is harmful, useful, or even neutral.
Lamb, C. W., Hair, J. F., McDaniel, C. D., & Wardlow, D. L. (2009). Essentials of marketing (6th ed.). Cincinnati, Ohio: South-Western College Pub..
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...
Another point of reason I would like to argue about is fast-food restaurants are everywhere and it is difficult for one to find any alternatives. I would also like to ask of the consumers to look at it from another view. There are many choices available to consumers each day some can do harm, while othe...
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)
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).
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
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.