Tuesday, April 27, 2010

Annotated Bibliography # 2

Lauren Dundes, Tamiko Swann “ Food safety in fast food restaurant.” Journal of Human Resources in Hospitality & Tourism, Vol. 7(2), 2008

This article first introduces the passage by informing that the customers are less concern about the safety of their food when eating in restaurants. In the introduction, it indicates that because of little experiences, the author interviewed a college restaurant working employee to gain more information. First paragraph, starts by stating that violations comes from poor hygiene, cleanliness, food handling, and sanitation. Because of low wage, employees are less concern about their doings. Second paragraph begins by giving numbers of violations which caused illnesses of malfunctions of ice cream machine. In the third paragraph, it uses a procedure by using information given by 3 restaurants working college student. The student described about her experiences in each chains. She gives details about how the trainings does not come effective because the training video is boring; second, the managers let whatever employees do, especially about food concerns. Third, at her third job, she had no trainings when she started working at the cafeteria. Fourth paragraph, she goes detailed about food temperature, how foods are being reused when cooked., how foods are barely looked after by employees. College student attaches about contamination. When employees handle food they are reluctant to change their gloves and wrongly using utensils when cooking. Hand washings are is the biggest problem. The author gives his opinion about what he thinks every chains must do in order to prevent mistakes. For instance, he sates that chains must train their employees properly and tell every chains to have certified food safety managers. The author concludes that the employees follow the rules and regulations. And if managers employ the rules it can minimize the health risks.

Applied Foodservice Sanitation. A certification Coursebook fourth edition: contamination and food borne illness. 1993

In this chapter of contamination and food borne illness, it begins by stating the three types of dangerous reliable for food outbreaks. The three types are biological hazards, chemical hazards, and physical hazards. Each of these hazards are explained in details. For instance, biological hazards gives details about the types of bacteria it carries, and explains each one, what it dose, how it grows, when it grows, and gives a usual case, and how it can be control. It gives details about chemical hazard. It explains 4 types of chemicals detergents, preservatives, acidic, and toxic metals. It gives details about each. Pesticides is a chemical that is sprayed to kill insects in food which can be harmful, foodservice cleaning chemical are o be away from food. Explains about additives and preservatives that are added to favor and ingredient the food for not to decay and to flavor the food which can lead to vomiting, diarrhea and asthma attacks. Metal-lined causes problem with acidic food items.

Vasal Anne, " How safe is our meat?" Mother Earth News, Dec 96/Jan 97.

This article introduces by stating how Upton Sinclars' book, The Jungle, has influnced government to pass a law in meat industries in 1906. However, he states that the law did not come to effective in new century. The next paragraph describes how 80,000 chicken are over crowded in a warehouse, causes themselves sick, and deaths. Next paragraph, describes antibiotics given to chickens to grow harmone can result salmonella, which can disable chicken and disease, or infection with cancer name Leukosis. Feeding chicken wastes to gain weight , can contaminate chicken with salmonella. Then, next paragraph talks about after sperm taken from male cows to implant the sperm into female cows are isolated from other cattles so that the cows can be fattened up by steriods. Next paragraph, talks about harmone growth residues can be transfer bacteria into human's body. Next paragraph, talks about the conditions in slaughterhouses. How employees are understressed and their working conditions can lead to many sanitary mistakes, for instance, workers pick up meat from floor and puts it back for meat processing, also it talks about government inspectors can't do much except reading, writing and negotiating with planters instead of giving summons or fines. It explains governments do not want to interfere because government do want to slow down the pace of meat processings. In conclusion, the author gives tips where to buy whole foods, and meats. The author mentions about Kosher, and Amish poultry, where can buy natural chicken. The author gives warning about labels, that poople read the labels about where meats are originated before buying meats.

Karen Olsson, " The sham of meatpacking" The Nation, September 16, 2002.

The introduction starts by IBP meat industry. A worker name Maria Martinez was called in the office because Maria was not in her speed in the assembly line. Then, thirty of other worker decided to to involved. Many of the workers refused to get back to their duties when they were told to returned to their duties by the supervisor. Workers were told they were all fired, which resulted strike for five weeks. After, workers were defeated, they lost their $1.50 an hour pension. Next paragraph, the author describes that this had happened before when IBP and Excel meat industries paying workers low wage and when there shortage of employees. The following paragraphs, the author paraphrase what Eric Schlossers' "Fast Food Nation" about the conditions these workeres are employeed in most dangerous job. The author
The author states talks about employees who are immegrants can't speak English; and because of their language bariers, the employees will not open their mouth about any sanitary conditions. This is why meat industries hire immigrants; indistries also hire them because of law wage. The author states that workers are being disrespected by employeers. They are forced to work with covered in diarrhea because workers are not allowed to go to bathroom. Because workers quits or get fired due to the these working conditons, workers reluctant to follow their sanitation policy, for instance, the author states that worker do not have time to wash the dropped knife because they have to keep up with the assembly pace. In conlusion, the author says that consumers should care what is going on these meat packing industries because we are the meat consumers. And to alter those industries, we need be aware to inform what is going on.

Michael Moss, "The Burger That Shattered Her Life" The New York Times,October 3, 2009

In this news article, a victimized a dance instructor name Stephanie Smith was in coma when she was forced to put in coma because of terrible pain which she was suffering. Her diarrhea was bloody. when shevrecovered from coma, she paralyzed all becuase of eating burger, a burger which was contaminated with E Coli that her mother made.The reporter states that the there had been many other outbreaks and deaths , including Jack in the Box restaurant in 1993. The burger is not made from one animal but different other animal from different slaughterhouses. The meat was grinded by Cargil meat industry. the industry uses ammonia in meat trimming to kill bacteria.USDA states that the meat industries must inspect the meat before the meat is shift, but that hardly ever happens. The article states that many meat indistries only sells meat if the grinders agrees not to inspect for E coli. The article indicates that people wash hands and epuipments throughly.

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