Food Safety. Pests and Vectors. Air Quality Food safety and quality are built in the process and not out of it. This ‘process approach’ which is prevalent in food sector globally now a days, was first recognized by NASA (National Aero Space Agency).How to ensure safety of food for astronauts was a big question mark for NASA, because the finished product, if tested for the purpose would loose sterility with consequent loss of safety, while left intact, would be suspect from safety point of view. A private company suggested, a system known as HACCP (Hazard Analysis and Critical Points), which required identification and control of all critical points where any occurrence of, physical, chemical or microbiological hazard could jeopardize food safety. “The Pillsbury –manufactured food that went aboard Apollo Spacecraft was produced under HACCP. ("Nasa food technology," 2004). HACCP is a household term today in food sector. It is in this perspective that answering to question ‘1.a’, I am of the succinct opinion that mandatory food safety training for all those who bear upon the quality of food, is in the best interest of the community. It can expect positive and tangible outcome relating to food safety even if half of the resources, required otherwise to strengthen enforcement of law, are invested on training of workers or implementation of Quality Management System. like ISO 22000 .This system requires mandatory training therefore it is a preferred option. Regarding question 1.b, following are the most common malpractices and ‘inappropriate worker behavior’ that compromise food safety: Starting work without proper hand sanitation and causing deliberate or indeliberate cross contamination ‘like storing raw materials along with finished product, handling food in process ,after handling non conforming products without first sanitizing hands, indifference towards pre requisition programmes like flies, insect or rodent control and improper personal hygiene ,smoking, spitting ,sneezing ,wearing Jewelery,etc. Avoidance of the aforesaid with an added effort for cleanliness definitely promotes food safety for, “Prevention depends on ‘clean food handled by clean people in clean premises with clean equipment and protection from flies and vermins. Cleanliness is indeed next to Godliness as John Wesley said in a sermon (Human nutrition and Dietetic P.239)”. Vector. Mosquitoes,” become infected when they feed on infected birds. Infected mosquitoes can then spread west Nile Virus, WNV’ to humans and other animals when they bite. ("Vector borne viral," 2011) Measures like use of repellents, widows and door screens, wearing suitable dress. can help avoid the Mosquito bite. Prevention is better than cure and in this connection my top one recommendation, however would be, “use insect repellent containing anEPA-registered active ingredient (Center for diseases)”. My top one recommendation to the community would be spraying permitted pesticides over stagnant waters. Particulate matters pollute air inside restaurants which then may harbour all sorts of pests. Assignable causes for d smoke emissions are generation from cooking or smoking . Ban on smoking in restaurants reduces particulates that cause the formation of smog ‘smoke plus fog’. To conclude I would say, cleanliness, training and prevention are the keys to open the door of happiness to community through safe food freedom from infectious diseases, like those caused by mosquito bite. References 1. Centres for Disease Control and prevention, Division of Vector Borne Infectious Diseases(2011).West nile virusRetrieved from westnile/index.htm 2. Passmore, R., Eastwood, M.A., , Initials. (1986).Human nutrition and dietetics. Edinburgh:Churcill Livingstone. 3. Nasa food technology fs-2004-08-007-jsc. (2004, August). Retrieved from 4. Vector borne viral infections. (2011). Retrieved from /vector/en/

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