Section A (20 marks) Choose the best answer. 1. Which of the following groups is not especially susceptible to foodborne illness? a. The very young b. Young adults c. The elderly d. Pregnant or lactating women 2. The cost of foodborne illness can occur in the form of: a. Medical expenses b. Loss of sales c. Legal fees and fines d. All of the above 3. CDC reports show that in most foodborne illness outbreaks‚ mishandling of the suspect food occurred
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Rural sanitation programme in India • 10% of the Rural Sanitation Programme in India is now being spent on IEC projects. • This puts $US 1.9m each year into increasing awareness and understanding of water and sanitation issues at every level from state decision makers to rural villagers. • The action was taken after a survey showed huge gaps in what the sector thought and ordinary people did. • Fundamental changes in the practice by water engineers and planners are being brought about by this
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Level of Awareness and Practices on Food Safety and Sanitation among Third Year Students in Malayan Colleges Laguna: Input to Food Safety Program Chapter 2 Literature Review As stated by Ko (2011)‚ about 15%-20% of food poisoning that was caused of temperature abuse and cross contamination in Taiwan occurred at schools. While in America‚ students that works on food establishments were tested to know their proper knowledge when it comes to food safety and it the test shows that only 39% of the
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threw all of the waste outside of their windows‚ which included‚ their feces‚ dead cats and dogs‚ and also kitchen waste. Eventually‚ when it would rain‚ the rain would wash all of the rancid waste into local waters. There were "regulations against people washing clothes in or near waters used for drink‚ or against washing the entrails of beasts after slaughter"(Rowse 156). " it is evident from innumerable documents how frequently they were broken" (Rowse 156). As long as people lived in small
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improvement from 2004 to 2012 in terms of water sanitation.I shall be very appreciative if you the editor would generously publish this letter in your widely circulated paper. Problems have arisen in the city. Every day we read in the newspapers of many cases of hepatitis A and B as well as HTD (human typhoid diesis)‚ who are being admitted to hospitals for treatment‚ and has posed no problem to us‚ but now due to unsanitary toilets on the roads and contaminated water running through our taps; we are directly
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The Sanitation Problems of the Black Death The bubonic plague is a bacterial disease that is considered one of the most lethal in history. Recorded pandemics of the plague reach back to 541 A.D. and minor epidemics can still be found around the world (Plague). The plague consists of a bacterium called Yersinia pestis. This bacterium has the ability to mutate quickly and can easily destroy the immune system of the infected person‚ “it does this by injecting toxins into defense cells such as macrophages
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Case study 1 i. Five possibilities that cause food poisoining that occurred during the wedding based on the Case Study. a. Time interval The food that has been cooked early in the morning that is at 10:00 to 11:00 am and it is been served between 1:30 to 3:30 p.m. That almost took as long as 4 hours. This cause the food spoiled and stale as the food has been stored long. b. No covers for the containers of raw food Microorganisms require nutrients to grow. Raw food has a moisture condition
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SAMPLE FOOD SAFETY MANUAL Section 1 Introduction Table of Contents Purpose of this manual 4 How to use this manual 5 At risk persons 5 Definitions 6 Sample policy amendment register 10 Our commitment to food safety 11 Organisation responsibilities and duties 12 The owner will: 12 The manager will: 12 All kitchen staff will: 12 Other staff (eg assistants‚ bartenders‚ waiters‚ cleaners) will: 13 The HACCP team 14 Section 1 Introduction
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that raw products are fresh and wholesome. 6. Food Protection: Be careful to protect food products at all times from contamination by keeping them covered or packaged above ground or off the floor. 7. Water Supply: When food is prepared on the site‚ a system capable of producing enough hot water for frequent hand washing and cleaning and sanitizing utensils and equipment shall be provided on premises. 8. Sewage: All sewage‚ including liquid waste‚ should be properly disposed. 9. Garbage and Refuse: Must
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associations are increasingly aware of the socioeconomic importance of street foods but also of their associated risks. The major concern is related to food safety‚ but other concerns are also reported‚ such as sanitation problems (waste accumulation in the streets and the congestion of waste water drains) and also the hygiene practices of the vendors. The heavy dependence on street foods by urbanites requires that good quality raw materials be used and that the foods be prepared handled and sold under
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