How much do people really know about food safety? Food is the most important factor that determines human health. The priorities also include the organization of a rational, balanced diet, prevention of diseases associated with a deficiency of protein and other essential components of a healthy nutrition. Further development and strengthening of the food safety control of food through raising public awareness on issues of healthy eating can help prevent various risk factors to human health.
Everyone should possess necessary information about good nutrition, substances of food, about their role in the life of a healthy and sick organism. All this creates a culture of food that is an inevitable part of the society’s culture. An urgent problem is the contamination of food products, their subsequent use by a human and necessary precautionary measure. Their safety is the issue of the paper.
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Risks that is associated with unsafe food are large. Nevertheless, their quantification can be difficult. It is estimated that food-borne diseases cause a death of two million people each year, including many children from developing countries. The contaminants of food products such harmful parasites, bacteria, viruses, prions, chemical or radioactive materials produce more than 200 diseases, from infections down to cancer.
New threats to food safety are constantly arising. Too many factors create problems for national food safety system. These are alterations in the technology of food production, in the distribution and consumption; changes in the environment; emerging and re-emerging pathogens; bacterial resistance. In a profound sense, that is why it is very significant to know how to prevent different diseases such as a food poisoning.
Food safety is a joint responsibility. It should be guaranteed throughout the food production chain, from farmers and producers down to retailers and consumers. For example, the WHO’s (World Health Organization) "Five Keys to food safety" and USDA suggest practical guidance to sellers and buyers in the process of food preparation. These are clean, seperate, cook, chill, and use safe.
First, it is cleaning. The wide range of dangerous microorganisms are found in soil, water, animals, and people. Carriers of them are hands, clothes, utensils, especially cutting boards. Even the insignificant contact can be the cause of foodborne diseases. Next to the facts, it is necessary to dispel the very common myth. It does not mean that products are clean if the look so. What is astounding, near 15-20 pathogenic bacteria in the food can make a person sick.
Strict observance of sanitary regulations at all stages of cooking is essential to ensure the high quality of the food. This requirement depends on the work of the chef. The point is made by every conceivable indicator before the process of food preparation people should wash hands. Moreover, all surfaces and kitchen equipment must be clean before cooking. People should not forget about the protection of kitchen area and food from various insects, pests and animals. In such a way, the risk of poisoning minimizes.
As for food preparation, there are cold, primary, and heat-treated foods. Products must first be subjected to pre-processing (thoroughly cleaned of dirt and inedible parts and washed). Only then, they can be handled. Careful preliminary processing of food has great hygienic importance since it leads to a significant reduction in microbial contamination.
Secondly, separate means a branch of raw products from the ready-to-eat-food. In a profound sense, meat, poultry, seafood and their juices can contain dangerous bacteria that transfer to other food during cooking. Moreover, proper storage of products, cooked food is necessary to maintain their good quality.
It is necessary to remember that separation of raw meat, seafood and poultry must be not only during cooking, but also during all period of food preparation. While keeping food in the refrigerator, everything should be in containers to avoid any contact between raw and prepared food. People can avoid many problems with health if they fulfil all tips.
Next to the facts, it is chill or keeping food at safe temperatures. For the storage of perishable products, people cool them and froze. The cooling of the product slows microbial growth and freezing stops their livelihoods. Frozen foods can be stored much longer than chilled. It is important to remember that the cold does not kill bacteria. As soon as the frozen or chilled product is thawed, it quickly undergoes deterioration. Therefore, these foods should be stored in the coldness.
What is more, cooked meal should be left at room temperature for two hours. Nevertheless, if it is hot, it needs to be prior to serving. Bacteria spread very quickly, especially if food is kept at room temperature. The microorganisms’ growth is slowed if the temperature is below five or above sixty degrees.
Food safety is a public health problem, whose value continues to grow. Governments around the world are intensifying their efforts to improve food it. It is due to the increasing number of problems in this area.
Many people believe that if the food looks and smells good, it is safe for consumption. Nevertheless, this is a myth. Even more, such a thought becomes a cause of foodborne diseases too many times. Although, the meal is gone off if it smells bad, it is not one of the main reasons for food poisoning. The food’s smell, taste, and look are not reliable warning signs. Instead, people should stick to the 'use by' date and storage instructions on the packet.
Modern society thinks that food poisoning is just indigestion. The truth is that in most cases, it lasts for several days, but there are death cases too. Each year, more than a million people get a food poisoning. Close to 20,000 people are in need of hospitalization. Many cases of this disease people should fear. Therefore, it is not surprising that it is necessary to observe five basic rules for food safety, such as clean, separate, cook, chill, and use safe water.
Nutrition is one of the most important factors that determine the health of the population. The proper diet provides normal child growth, helps to prevent disease, prolongs people’s lives, increases efficiency and creates adequate conditions for their adaptation to the environment.
Meeting the needs for high-quality food – one of the major issues of the day. The problem is compounded by the need for a quick solution for the safety of these products. Special influence on the quality of food has a deteriorating environmental situation, flooded the market flow of substandard imported food. However, the most important factor that endangers people’s lives is the lack of attention to food safety. That is why it is necessary to follow certain rules for food safety, such as clean, separate, cook, chill, and use safe water.
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