Food Safety

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent illness. This includes a set of laws that should be followed to stay away from potentially severe health hazards. Food can transmit disease from individual to individual, and also serves as a growth medium for bacteria that can cause food poisoning (Roberts, 2001). Debates on genetic food safety include such issues as the impact of genetically modified foods on the health of further generations and genetic pollution of the environment, which can destroy natural biological diversity (Roberts, 2001). In developed countries, there are complex standards for food preparation; whereas, in lesser developed countries, the main concern is simply the availability of adequate safe water, which is usually a critical point. The implement- tation of some procedures will contribute greatly to food safety benefits for restaurants across the United States of America. These procedures are known as working with food safely, testing requirements, bettering kitchen management, decreasing food waste, and assessing public health risk.
The first procedure to consider is working with food safely. Purchasing, storing, preparing and serving food using safe handling procedures will result in limiting the odds of people acquiring food- borne illness. For instance, restaurants should use pre-cooked meat toppings for safety reasons (Burke, 2010, para.1). As a pathogen carrier, raw meat is often implicated in food-borne illness outbreaks in foodservice operations (Burke, 2010, para.2). Even though careful cooking kills most of these harmful bacteria, it is the difficulty in enforcing safe handling practices and good personal hygiene that is most frequently the cause of raw meat-related