Robert Cribb, Toronto Star.(September 25, 2003): Meat processors cited for food safety violations. The Toronto Star.
This news article states that in Toronto out of 48 about 8 planter were under violation of sanitation, and food handling. Violations included: food contamination, employees not hand washing, uncleanmliness of facilities, and maintenance issues, not having divided hand washing sinks, and unclean appliances which can lead to food contaminations. It also states how each violators are given different types of violation tickets, not fines. The violators must fix the issues within hours of twenty-four to forty-eight. However, the health department do not always inspect the food corporations.
E. d. William Dudley. Sand Diego: Greenhaven press 1999: Consumers should practice safe food-handling habits to prevent illnesses.
This article first introduces the point of view from the American Council on science and Health of what type of bacteria causes food poisons. And gives arguments how being aware can prevent food sickness when consuming it, and increasing the price of food can raise in order to alter the food structures to decrease food sicknesses. After, it explains in details about the foods outbreaks; what each types of outbreaks can do to the body. Second, it explains what and how improperly handling the food can cause food infection. It gives details about the quality of food deals with the amount of money people spent on food. In conclusion, it gives the over view to follow the sanitation rules and regulation can not always stop the spread of bacteria, nor when consuming can never be “risk-free.”
Phaedra Hise (April 2004). Orange Alert protect your self from food borne.
In this passage, the author explains the same contaminations carries in the “produce and meat.” it estimates how many out breaks there were from meat to vegetables and fruits from 1999 to 2000 that caused deaths and caused people to go under medical treatment. Processing vegetables unwashed can infect the vegetables. The author quotes from Dimatteo’s organization that not to rinse vegetables with any sort of chemicals because it can observe it.
Applied foodservice sanitation: certification course book fourth edition updated with FDA (1993)
In the chapter, the safe food handler, begins by how employees, who work at restaurants
,are held reliable for contaminating the food, and how with right trainings can help the contamination of food before serving it to the consumers by steps. In each sections, the chapter states when employees are sick or injured can transfer those consequences to the foods. Next section talks about what ways to prepare employees to do their duties in order to avoid health risks. The third section explains in details about employees “hygiene,” and keeping the restaurant in clean environment.
Hailu Kassa, Ph.d., M.P.H., M.S.O.H. An Outbreak of Nowalk-like viral gastroeteritis in a frequently penalized food service operation: A case for mandatory of food handlers in safety and hygiene (December 2001)
This article introduces by giving numbers of estimation of how many people were effected by different types of food borne, and caused by eating outside food. And explains how food makers can spread food viruses. Last paragraph of the introduction gives a scenario about a Christmas outbreak. After introduction, people who were at Christmas party were investigated by graphic. 137 people were examined, found that they were sick because of the consuming of the food because the food were not properly handled and because of employees’ hygiene. In conclusion, it is stated that poorly handle food and improper training can cause food borne.