Food Hygiene Reflection

Before having been properly introduced to the food hygiene module by the lecture and tutorial classes, I would have assumed that it had to do with telling if foods are safe or unsafe and how to make food safe. I had preconceived notions that it would not be as extensive as it would only deal with foods. This was not the case however as I found out very differently while attending the classes. Food hygiene is a very complex and well-rounded topic and involves everything that is done before the food is involved to ensure safe and wholesome food first and foremost and lastly the food itself. Food hygiene is the conditions and measures necessary to ensure the safety of food from production to consumption, (World Health Organization, n.d). According

My role as a PHI in the very near future to ensure food safety is to first and foremost educate the stakeholders on why it is safe food is important and how they can assure food is safe. I would also have to enforce the Public Health Act and various regulations via surveillance, inspections, re-inspections, compliance inspections, complaint inspections, pre-operational inspections and prosecution where necessary, etc of premises especially food establishments.

Food safety begins with the structure of the building itself. Who would have thought this before, surely not myself? The structure of the building plays a major role in food safety, this is so because if the building is constructed in such a way that makes all manner of contaminants gain entry to the food or its environment then obviously the food is no longer safe. The ceilings and walls as well as the flooring ought to be made of safe material and be sealed as to prevent this. The second aspect of food safety is the layout of the establishment. The layout should be strategic to prevent contamination and cross-contamination. It is imperative therefore that food establishments are designed and constructed with food safety in mind. Lately, I find myself

Contaminants that gain entry to food can either be natural, deliberate or accidental. Natural contamination of food occurs when there are naturally occurring toxins in the food that may be released as a result of the cooking method applied or immaturity. For instance, the frying of potatoes releases a carcinogen that can accumulate in man and cause cancer, or the eating young or undercooked ackee which is poisonous. Deliberate contamination occurs when contaminants are deliberately introduced into food while accidental contamination occurs when contaminants are introduced in foods unintentionally such as due to fertilizers or pesticide or even due to manufacturing procedure or additives used to preserve food. However, contamination regardless of how it is done has implications for man 's health. Man can be opened to several foodborne illnesses such as foodborne intoxication and foodborne infection a well as foodborne toxin-mediated infection.

This module has solidified the fact that in this chosen profession of mine, being well conversant and knowledgeable about all the aspects of food safety and security is a must if I am to be an effective public health inspector. Needing to be prepared and having the requisite tools and equipment will be a key factor in the thorough inspection and judgment of any establishment. A comparator kit along with