Food Safety Is An Important Issue Biology Essay

Food Safety Is An Important Issue Biology Essay Food safety is an important issue. The trust of consumers, food safety and quality, and this will be they expected to. Consumers also expect to be able to provide the information; you can help them make informed decisions about the composition of the food, this information, whether it is on the product label or by advertising, not false or misleading. Food safety is a discipline describing handling, preparation and storage of food to prevent food borne illness. The statistics on food borne illness speak for themselves. Regulatory officials and their management of retail and food service industry must cooperate with each other, if we are to prevent or reduce food borne illness. This Manual was prepared by the United States Food and Drug Administration (FDA), in partnership with federal, state and local regulatory agencies, industry, academia and consumers, to help you operators of the retail and food service establishments, your efforts to produce safe food. This includes many routine s that should be followed to avoid potentially severe health hazards. In this line of thought is the safety of the track between the industry and the market, between the market and consumers. Considerations in food safety, including consideration of industry market practices, the origin of the food, including on food labeling, food hygiene, food additives and pesticide residues practice, as well as biotechnology and food policies and government import and export management guidelines for food inspection and certification system. Consider the market of consumer behavior, it is usually thought that the food should be on the market should be safe, concern consumer food safe delivery and preparation. 2.0 Answer of Question 1 As a food safety expert, what considerations that needs to advocate to ensure a food safe facility is the steps of receive until serving are the most important part. When you have followed the steps nicely then it can avoid from being affect by bacteria. And if you already follow the steps then it will sure your food will be cleanness and healthier. The steps for the food safe facility are very important. Below retail on common steps, in order to assist in your decision-making, and steps you through the procedures in this document. All of the steps are receiving, storage, preparation, cooking, cooling, reheating, holding and serving. 2.1 Receiving The receiving food safety is an important step. In the receiver, the main concern is the contamination of pathogens, and the formation of harmful toxins. The importance of the proposed control measures in steps are rapidly into cold storage at the proper temperature and food spoilage of food and access to food, food additives and packaging materials from legitimate sources. Ready to eat, potentially hazardous food received special attention. This will not be cooked before the food service, the growth of pathogenic bacteria, refrigerated in this step, the food can be eaten at any time can be considered to be an important risk. Prerequisite programs, in order to control the temperature of the product is generally of the hazard, these products are mostly in the receiving sufficient control. At a suitable temperature, and when it arrives, if there is a potential danger if it is at a temperature of 5Â °C or below freezing, if it is at a temperature of 60Â °C or above heat and it is the frozen hard, rather than partially thawed. When this problem happens, then reject potentially dangerous food to pass internal temperature between 5Â °C and 60Â °C. Unless the supplier can prove a time segment, in which the food has been at 5Â °C and 60Â °C not impair food security. In addition to checking the temperature of the product, you should check the appearance, smell, color and condition of the packaging. 2.2 Storage When the food in refrigerated storage, food safety management system should focus on maintain temperature control to limit the growth of pathogenic bacteria that may be present, in the preparation of food products and store food, such as ready to eat foods, cross-contamination of raw animal foods to prevent. When determining the storage temperature and the frequency of monitoring in refrigeration products, you may decide to set the temperature lower than what is required by local regulations. Set temperature is lower than what your regulatory requirements, the bacteria begin to grow small upward bias temperature detected by frequent monitoring, can be quickly corrected. For example, if you are storing potentially dangerous, ready to eat food under refrigeration, you may decide to set critical limits of the refrigeration unit to run in 38Â °F. This provides a safety cushion, you have the opportunity to see the trend of more than 41Â °F and the appropriate corrective measures to inte rvene before the bacteria begin to grow to dangerous levels. Ready to eat food, it is best to check the temperature inside the control procedures. You should assess whether it is realistic and feasible for you to do this depends on your food storage volumes. You can choose your monitoring system based on air temperature refrigeration equipment as a prerequisite for the program. How often you should monitor the air temperature depends on your capacity and the use of refrigeration equipment and the number and type of food stored in the cold storage units. 2.3 Preparation Of all the operational steps, preparation has the greatest variety of activities that should be controlled, monitored, and in some cases, documented. This is impossible, including a summary of the manual covers a variety of menus, the skills of the staff and facilities design, influence the preparation of food. The preparation step may involve a plurality of procedures, including thawing, mixing together ingredients cutting, chopping, slicing, or breading. Preparatory steps, the premise of the program can be developed, to control some of the hazards, and assist in the implementation of food safety management system, to minimize the growth of bacteria and from the staff and equipment contamination. Prepared in small quantities for controlling bacteria growth it because the restriction of the amount of food prepared is an important tool that allows the growth temperature, maintained at the time of food minimized. The pre-planning of the volume of the food and minimize the time for prep aring the desired time the food is in the dangerous temperature region, the steps in this operation. The thawing of the frozen food products to maintain the proper temperature and time management is the primary control, to minimize bacterial growth. Procedures should be in place to reduce the potential for microbial, chemical and physical contamination during thawing. 2.4 Cooking Animal derived food cooking is the most effective steps to reduce or eliminate biological contamination. Cooking time specified to the proper temperature will kill most harmful bacteria and parasites. Therefore, frequent cooking temperature monitoring, it is strongly recommended. You should be determined to ensure that the proper cooking temperature and time to achieve the best system to use. Cooking raw animal foods, special consideration should be given to the time and temperature. In the development of the HACCP plan or prerequisite, it is important to understand the critical limit is a particular product in the cooking steps. For example, security cooking temperature or time for the poultry is 165Â °F is 15 seconds; 15 seconds with 155Â °F minced beef is safe cooking temperature. 2.5 Cooling If you want to cook, you intend after cooling and the use of potentially hazardous food, and then you need food cooled to 5Â °C or lower temperature as quickly as possible. Possible, even if it has been cooked foods cause food poisoning bacteria. These bacteria are able to grow faster cooling time limit or the formation of toxins. Cooling cooked potentially hazardous food, within a period of cooling food are from 60Â °C 21Â °C within in two hours and from 21Â °C to 5Â °C within a further four hours. This means that you have a cold food for up to six hours, from 60Â °C to 5Â °C or below. If you do not know how your food fast cooling, using a probe thermometer to measure the most warm food usually in the center section. Rapid cold food, break it down into smaller parts in shallow containers. Be careful not to contaminate the food when you do so. 2.6 Reheating If the food does not correct the temperature is maintained at a sufficiently long time, the pathogens have the opportunity to breeding dangerous figures. Appropriate reheating provides an important control to eliminate these organisms. Remember although proper reheating will kill most organisms of concern, it does not eliminate the toxins in the body, such as Bacillus cereus food borne viruses produce. Immediate use of any potentially hazardous food has been held between 5Â °C and 60Â °C, and more than two hours, but discarded food, has been held more than 5Â °C and 60Â °C for 4 hours. 2.7 Holding When cooking process to eliminate the bacteria, the spore-forming bacteria should be destroyed. If not at the proper temperature, without temperature control, held at the appropriate time in the cooked food, the rapid growth of this spore-forming bacterium is a big problem. Keeping food products at 135Â °F or above during hot holding and keeping food products at or below 41Â °F is effective in preventing microbial growth. As an alternative, the temperature control details of Food Code action, when used alone as a control, including a comprehensive monitoring and food labeling system to ensure food safety. 2.8 Serving Food before it reaches the customer, which is the last step of the operation. When employees work with food and food contact surfaces, they can easily spread bacteria parasites and viruses. Manage personal hygiene is important to control these hazards. Recommend employees personal health management program, implemented to solve the following proper hand washing procedures, appropriate use of gloves and dispensing utensils and the control bare hand contact with ready to eat food. Specific program recommends that customers self-service displays, such as to protect food from contamination of salad bars and buffets. Special consideration should be given to prevent cross-contamination, contaminated equipment and equipment to minimize pollution customers. 3.0 Conclusion of Question 1 In conclusion, when you cook or have a food then you should follow the steps that mention above. You take positive measures to improve the security you establish food sales. As we know, food is very important for us and it may cause us healthier or death. So that we should follow the steps nicely and make sure that the food is clean and make sure it safe to eat. Bacteria is the most difficult thing to prevent when you want to cook, bacteria will around any place and we cannot feel it or touch it but it can easily make the food become unhealthy. If you follow the steps that mention at above then it sure will help prevent those bacteria and also can easier cook out a healthy food. 1.0 Introduction of Question 2 In order to strengthen food security, food production per stage is from are receiving, storage, preparation, cooking, cooling, reheating, holding and serving strict monitoring should be carried out. Food security has already become important and most of the proprietor or customer will be attach importance to this food security. The HACCP system is a scientific, systematic approach to identify assess and control hazards in the food production process. HACCP system, food safety control is integrated into the design process, rather than relying on the testing of the last product. Therefore, the HACCP system in food safety, it can prevention and cost-effective way. 2.0 Answer of Question 2 The Codex Alimentarius Commission sets out seven principles for the basis of HACCP systems. Applies only to the seven principles of HACCP has completed a preliminary step in the development of the HACCP plan. 2.1 The seven principles of HACCP 2.1.1 Principles 1-Conduct a Hazard Analysis The application of this principle relates to the steps in the listing process and identify significant harm is likely to occur. HACCP team will focus on hazards is to prevent, eliminate or control the HACCP plan. Reported reasons include or exclude the danger, and to determine the possible control measures. 2.1.2 Principles 2-Identify Critical Control Points (CCP) Critical Control Point (CCP) is a point, step or procedure can be applied to control the food safety hazard can be prevented, eliminated or reduced to an acceptable level. HACCP team will use the CCP decision tree to help determine the critical control points in the process. The critical control points can control more than one food safety hazards, or in some cases, it is necessary to control a single dangerous more than one of CCP. CPC needed depends on the number to ensure that the required processing steps and control of food safety. 2.1.3 Principles 3-Establish Critical Limits Critical limits (CL) is a CCP, in order to prevent, eliminate or reduce to an acceptable level, biological, chemical or physical parameters of food safety hazards must be controlled at the maximum and or minimum value. Usually a key restriction measures, such as time, temperature, water activity (Aw), pH value, weight, or some other measure is based on the scientific literature and or regulatory standards. 2.1.4 Principles 4-Establish Monitoring Procedures Once you have determined the critical control points and critical limits, someone needs to keep track of critical control point, food flows through operation. Monitoring, including direct observation or measurement of critical control point is under control, insist on the establishment of critical limits. 2.1.5 Principles 5-Establish Corrective Actions Occasional processes or procedures in monitoring critical control points will not be able to comply with the established critical limit. This step establishes a plan for what happens when a critical limit has not been met at a critical control points. The operator can determine the action of these actions is to convey to the employees, and train them to make the right decisions. This preventive approach is the heart of the HACCP. Problems, but you need to find them, correct them before they lead to illness or injury. 2.1.6 Principles 6-Establish Verification Procedures This principle is to ensure that the system is the science of sound, effective control of hazards. In addition, this step ensures that specified when the system is running according to plan. Specified personal favorite manager regularly observe the activities of staff supervision, calibration equipment and temperature measuring devices, review of records or actions with employees to discuss the program. The purpose of all these activities is to deal with the issue of food security to ensure that the HACCP plan, if not, check to see if it needs to be modified or improved. 2.1.7 Principles 7-Establish Record Keeping Procedures There are written records or documents needed to verify that the system is working. These records are usually involved in the HACCP plan and any monitoring, corrective action, or calibration records of the operation of the HACCP system in the production. You can also include verification records. Maintenance records, records in the HACCP system is an ongoing, effective system is in place. Record keeping should be as simple as possible, so that more staff will have enough time to keep the records. 2.2 Risk Analysis Food safety risk analysis is essential, not only to the production or manufacture of goods and products of the highest quality, to ensure the safety and protection of public health, also in line with international standards and national standards, market regulations. 2.2.1 Risk Assessment The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department adopts the risk analysis framework promulgated by international food safety authorities in controlling food safety. The risk analysis consists of three functions, namely, risk assessment, risk management, and risk communication. The risk assessment can control the scientific basis for action. Risk assessment should incorporate the four steps of risk assessment example is hazard identification, hazard characterization, exposure assessment and risk characterization. Experienced in the risk assessment process, with the food or food ingredient hazard assessment and the potential risks of the population to be evaluated in order to develop appropriate risk management measures and risk communication information to protect public health. 2.2.2 Risk Management The risk assessment and risk communication, risk management is an important part of the risk analysis. This introduces a factor of the process of the successful implementation of the risk management needs. It describes the steps to identify and assess food safety risks, evaluate all available options to manage these risks, implementation of risk management decisions, and to ensure that the decision was the most appropriate. Risk management should take a comprehensive view of possible human health risk management. The process of risk management and decision-making should be transparent and appropriate records for different audiences. The risk management needs of a wide range of communication, coordination and collaboration, risk management and risk assessment, and with external stakeholders. 2.2.3 Risk Communication Therefore, if this is very important, in the end what is a food safety risk communication? While risk communication is a very complex subject, it is very simple in nature. Food safety risk communication is a three-step process, began to conduct a risk assessment, food safety scientists and statisticians part of the assessment of the likelihood of public health risk. The second step is risk management, health officials, scientific experts, food manufacturers and retailers work together to determine exactly what steps you need to ensure public safety. The third step is to risk communication, sharing of information and advice, with the consumption of the general public, and with the other parties in the production and preparation of food, food distribution and sales. From their experience in risk communication, International Food Information Council has developed a set of guidelines to help ensure that the right information reaches stakeholders and consumers, enabling them to make infor med decisions about the food they eat, their security. It is Understand and addresses the public concern and communicates with clarity and sympathy. 3.0 Conclusion of Question 2 Nowadays, food safety has become very important. Most of the proprietor and customer are attach importance to the food safety. Because when restaurant make out the food with not safety and the customer having the stale food then it may cause food poison or more serious it also can cause death. So to avoid this thing happen then HACCP is the better way to help you prevent the bacteria. Those seven principles are very important; all of restaurant, supplier should follow the principles to prevent bacteria and provide a healthy food. And then about risk analysis also one of the important thing for us. So, if you want make food safety then you should follow the steps of HACCP with nicely.

Aipotu II Lab Report Essay

Newman Fermentation is the chemical process converting sugar to gases and occurs in yeast and bacteria. In the experiment we conducted, we used sucrose and yeast and measured the fermentation carbon dioxide formation. The factors affecting fermentation that we tested in this experiment were temperature and the effect of a disinfectant. We measured the fermentation carbon dioxide formation by using a ruler and measuring the amount of bubbles in the tube that were formed. To conduct this experiment, we used 5 grams of sugar and 2 grams of yeast, but only used half of each for both experiments, so 2. grams of sugar and 1 gram of yeast for testing the effect of temperature and 2. 5 grams of sugar and 1 gram of yeast for testing the effect of a disinfectant. We then mixed each beaker with 50 mL of water and stirred to fully dissolve the sugar and yeast. Then we used a 10 cc syringe and filled it up and put it in the fermentation tube and then added an additional 5 cc’s of the sugar/yeast solution to the tube. We then sealed the tube with a piece of parafllm and placed it into a water temperature of 10 degrees Celsius and recorded the time that we put them in. We then repeated that procedure but each ime putting the tubes into 20, 30, 40, 50 and 60 degrees Celsius water. After 5- minute intervals, up to 20 minutes, we measured the amount of carbon dioxide formed in the fermentation tubes by using a ruler and measuring the amount of millimeters of carbon dioxide was produced. To test the variable of how a disinfectant affected the amount of fermentation, we repeated that procedure except instead of putting each fermentation tube into a certain temperature of water, we used the same temperature of water but each tube had a different amount of bleach in it. We put O drops of bleach in the first one and increased by 2 drops of bleach very tube, ending up with 10 drops in the sixth fermentation tube. We monitored the amount of fermentation, again with a ruler, every 5 minutes but only up to 15 minutes. What we found in this experiment was that fermentation occurred the most at about 50 degrees Celsius. There was 72 mm of carbon dioxide that we had measured at 50 degrees Celsius. We found that as the temperature got warmer, there was more fermentation until we hit 60 degrees Celsius and that dropped to 60 mm of fermentation. When we shared our results with other groups, they also said that fermentation occurred the most at 50 and 60 degrees Celsius for them. When we experimented with the effect of the disinfectant, we mostly found that bleach kills the fermentation ability. We did conduct two trials of the experiment and found a dramatic difference, but my group and I think that we found what was the factor that affected that. In the first trial, we found the most fermentation with no bleach in the fermentation tube and the least fermentation with 8 drops in the tube, which we thought would happen in the tube with 10 drops. There was 74 mm of carbon dioxide in the tube with no bleach in it and the 1 mm of carbon dioxide in the tube with 10 mm ot carbon dioxide. During our second trial, our results were so much ditterent than the first. Again we found the most fermentation with no bleach and the least amount of fermentation in each tube with 2, 4, 6, and 8 drops of bleach and then 2 mm of fermentation in the tube with 10 drops. The reason that we believe the results were so much different was the height of the water level. We all noticed after we conducted the experiment and realized the measurements were a lot different that the water was much lower than the first experiment that we conducted and that lead us to think that’s why the results were so different.

The Medusa and the Snail Mistakes

It is undeniable that mistakes are a bsic fundamental of life. Whether or not that is a good or bad thing, is much harder to determine. In a passage from The Medusa and the Snail, biologist Lewis Thomas discusses mistakes and how they affect our life. In the second paragraph, Thomas claims that we, as humans, learn by â€Å"trial and error†. Although at first though this is seemingly true, but when it comes down to it, just how accurate is this saying? Some people make a mistake, learn from it, and move on. They will remember the consequences, and strive to never be in the same predicament again.Others, however, continuously make the same mistake. For example, generally, a person who does drugs once will repeatedly do it again and again. If this were not true, addicts would not exist. Instead of identifying this behavior as a problem, they simply look over it as if it is not a bad thing at all. Thomas says, â€Å"What is needed, for progress to be made, is the move based on t he error. † Most discoveries are made by accident. Productive mistakes are everywhere: science, medicine, history, and so on.For example, a pharmaceutical company developed Viagra as a heart medication, and it was to their surprise that the drug effectively benefited those suffering from erectile dysfunction. Accidents like this happen everyday, and sometimes, they can have a positive outcome. While some parts of Thomas' claims are true, others are difficult to agree with. Although some people do use their past mistakes to learn and grow as a person, not all are this wise. It is hard to make such a hasty generalization such as all people learn by â€Å"trial and error†, and expect it to be accurate.

Persuasive Speech Ninja - 1132 Words

Ninja(Shiyu) Zhang 11.07.2016 Persuasive Speech Final Draft Honors American Literature/ Mrs. Filipowicz Have you ever had a feeling that no matter how hard you study, you still cannot get a great test grade? Have you ever had a feeling that no matter how hard you are working, you still receive an undesirable outcome? I believe many people will say yes to those questions. Take meself for example, I played the piano when I was in middle school. In the month before my Piano Rank Examination, I practiced piano for four hours everyday, but I still could not play a full song without making any mistakes which made me feel very upset. However, I did pass the Examination in the end. The natural talent is needed, but only a talent person who works hard will succeed in the end. First, it is very easy to see this statement when we look at people around us. My cousin Lin perfectly represented a person who was not inherited natural ability. Lin was not a clever person. His memory was so bad and his brain process things very slowly, since he had a big fever when he was several months old. However, he is always a straight-A student, his certificates of honour and awards from many different activities filled on one side of his room. He knows his memory is not good, so he spends a lot of time to remember things. He likes to challenge himself. Therefore, his learning ability is getting better and better. Same as a instrument-- the more a good musician plays with it, the more