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Essay / Research Paper Abstract
This 3 page paper is a food safety and informtion bulletin, which is designed to provide information about food safety, methods for storage and hand washing, all of which impact food safety. This bulletin also provides informaiton about healthy eating and links to information from the Food and Drug Administation and the Department of Agriculture. Bibliography lists 3 sources.
Page Count:
3 pages (~225 words per page)
File: MH11_MHfoodsafety.rtf
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Unformatted sample text from the term paper:
Prevention are currently collaborating with the health officials in more than 30 states to address a growing spread of Salmonella serotype Montevideo infections. This form of the Salmonella bacteria
is spread through poor food hygiene and has been reported in a total of 42 states nationwide. As of February 4, 2010, 213 cases had been reported to the CDC,
42 of whom were hospitalized as a result of their exposure (CDC, 2010). Reducing exposure is only the first step in addressing the spread of bacteria
that results in foodborne illnesses. The ability to prevent spread through adequate handwashing, food preparation protections, and cooking techniques is essential to maintaining health. Important Reminders
to Protect from Foodborne Illnesses The four essentials to reducing the spread of bacteria are: * Maintaining cleanliness and wash hands frequently; * Separate foods that will be
consumed uncooked from meats when cooking; * Cook foods at an adequate internal temperature. Rare meats and undercooked eggs should not be consumed. * Keep foods stored at a
temperature below 40 degrees Fahrenheit (USDA, 2008). Food Storage * Perishable food should never be stored above 40 degrees Fahrenheit. * Food should be discarded if conditions
result in the lack of refrigeration above 40 degrees Fahrenheit for any significant amount of time. * If power loss occurs, keep refrigerator and freezer doors closed. Freezers
can hold food safely for 48 hours, while food in the refrigerator should be discarded after eight hours (McBride, 2008). Handwashing Handwashing is imperative
to reducing the spread of disease through contaminated food. You should wash your hands frequently if you come in contact with people and surfaces or objects that touch food.
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