Among the steps are the procurement of farm inputs, production process, manufacturing practices, retailing practices and all these processes have the capability of determining quality of food which in turn affects the health of the consumers. The food chain thus provides the best platform in which the safety of food for consumption can be managed properly and efficiently. An effective risk management practice is thus required in order to protect the consumers from developing health complications that arise from food consumption. Ensuring food safety to protect the public health and promote economic development remains a challenge to America due to variety of food produced in their country. Considerable progress has been achieved to strengthen food safety programs with most emphasis given to ways of preventing food borne diseases. Food borne risk in humans can arise due to biological, chemical and physical causes both of which are equally dangerous to human health. In the past few decades, risk management, risk assessment, risk management and communication have been advanced to help tackle new challenges which arise from food insecurity. Health trends Many nations are realizing the human health and monetary burden that foodborne diseases pose to their economy. in the United States, food borne diseases results to about 76 million illness and over 300, 000 hospitalizations leading to about 5000 deaths every year (WHO, 2005). The research service in the U.S.A department of agriculture consumes over 7billion Dollars annually in the research of foodborne diseases caused by Campylobacter, Salmonella, Escherichia and Listeria. Food safety is thus a matter of public concern in most counties due to deaths and economic burden it causes in the long run (WHO, 2005). Eating disorders is also a major problem related to food safety issues since most people lack proper eating habits in their diets. Eating disorders usually stars when the child id young especially at elementary school level and they may proceed into adult hood resulting into health related problems (Stanfield, 2010). Among the eating disorders are Anorexia nervosa, Bulimia nervosa among others and they have negative effects to humans and thus should be avoided at whatever costs. People should prescribe to health practitioners to guide them on proper diets so that they evade unhealthy eating habits which have negative consequences. Improper eating habits are largely contributed by the sedentary lifestyle of most Americans leading to decreased energy needs and improper BMR conditions. Improper consumption of more calories than expected results in to obesity hence it is prudent if people realize that obesity is caused by overconsumption of calories and not fattening foods. Eating a balanced diet of moderate proportions coupled with regular exercise is important in maintaining right energy balance required by the body (Stanfield, 2010). Changing food safety environment The link between the hazards and in food and the potential of causing illness is sometimes hard to establish and requires advanced scientific knowledge in health related issues. Challenges still pose major threat to food safety in America due to technical hitches that arise form ever changing environment. International trade agreements developed under the world trade organizations under the WHO emphasize the need for regulations governing food supply and
Food safety issues and Outbreaks in Americas Food Supply Introduction The supply and maintenance of safe food to the population is a complex system involving stakeholders both of who must do their jobs properly lest the food supply is contaminated leading to health risk to the millions of the consumers…
Employees in the foodservice industry continue to play an integral role in deterring the incidences of outbreaks of foodborne illnesses. They also play critical roles in attaining the goal of providing and serving safe and healthy food.Employees in the foodservice industry are typically required to have sufficient knowledge of food safety
Thus, foods are for the most part, composed of edible biochemicals” (McElhatton & Marshall, 3). In order to make food safe, it is necessary to use only fresh ingredients. The proper application of food processing, storage and preservation methods is important to avoid the occurrence of foodborne diseases which results from consumption of contaminated food, which eventually lead to food poisoning due to the effect of toxic foods.
As defined, food allergy is an abnormal response to a food triggered by your body's immune system. It is often said that “Prevention is very than cure”, so if we are eating in a food establishment, we should not be ashamed to ask and to tell them regarding our allergies.
There is expected growth in the developed world too. This translates to numerous projects and plans in order to ensure that the future generation will have food security (Vidal, 2012). The globe depends largely on agriculture for food, feed, and other necessities.
Therefore, to implement a local diet, one needs to follow the guidelines proposed by Priebe (2011) in the article entitled “An Overview of the 100-Mile Diet” published online in ecolife. As noted, a local diet could be implemented through observing the following steps: (1) starting simple; (2) try to connect with local farmers; (3) endeavor to grow vegetables in one’s own garden; (4) when shopping locally, purchase in bulk and learn how to preserve; and (5) just take things in stride and relax (Priebe, 2011).
Thus, the memories of food upon which one is raised forms the basis for a person’s identity, and this identity is often based upon the kind of ethnic cuisine served in one’s household. As James states, what one eat sets one apart from others in the cultural realm.
Fast food includes hamburgers, fried chicken, french fries, hot dogs and pizza. Today, more and more Americans are forsaking healthy, home-cooked meals and gorging on fast food that is not only nutrient-deficient but also calorie-rich.
However, successful implementation of food programs within food companies requires establishment of complete prerequisite programs. Organizations within food sector have used Kurt Lewin’s theory for the purposes
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