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Essay / Research Paper Abstract
A 4 page discussion of appropriate kitchen sanitation techniques. The importance of attention to detail in the commercial kitchen is emphasized. Bibliography lists 4 sources.
Page Count:
4 pages (~225 words per page)
File: AM2_PPfoodSafetyClean.rtf
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Unformatted sample text from the term paper:
safety has improved dramatically over the years. This is particularly true when it comes to the preparation of food as it occurs in restaurants. In many cases Americans
now eat out more commonly than they eat at home. At any rate, the food preparation industry has its hand in practically everything we eat at one level or
another, food borne illness is becoming a greater concern than it has ever been before. When food born diseases are improperly guarded against in the commercial food preparation environment
the outcome can be catastrophic. Inadequate cleanliness can be a factor in the perpetration of numerous food born illnesses. Listeriosis,
a disease for which an estimated twenty-five hundred cases are reported annually in the US, is one example of a concern when it comes to cleanliness (Stipp, 2001; FDA, USDA,
and CDC, 2001). This disease is of a particular concern for those with immune deficiencies, the very young, the elderly, and pregnant women but it can strike anyone
when large numbers of the bacterium are present. The bacterium is responsible for about five hundred deaths per year in the U.S. alone (Stipp, 2001; FDA, USDA, and CDC,
2001). Escherichia coli is another food borne disease where cleanliness can make a difference. An outbreak of Escherichia coli
0157:H7 was experienced in 1994 at a summer camp in Virginia when a total of twenty individuals were infected with the bacteria (Center for Disease Control, 1995). Both children
and counselors (two counselors and eighteen children) were afflicted with the disease with ten percent of counselors in camp being affected and thirteen percent of children affected (Center for Disease
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