The Importance Of Food Safety On Food

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The world that we live in today, the safety of our food and food supply is in serious question than ever seen before. The safety protocols that are in place to this day are there to keep food safe all the way from the farmer to the plate that we serve. As a consumer I believe that food safety is a big issue that needs more attention and by utilizing the resources that we have our nations food safety issues can be resolved. After I finished reading the book Poisoned by Jeff Benedict, I truly understand more about food safety and what each person must go through to keep our food supply safe for each and every consumer that comes in contact with our food. I didn’t understand how deadly the outbreaks of Escherichia coli were until reading about…show more content…
By having the FSIS, it helps ensure that our nation’s supply of meat, poultry and egg products is wholesome and safe for our consumers. In order for processing plants to produce safe food for consumers, that are regulated by the USDA and must abide by the rules and regulations. It is imperative that employees know food safety procedures when selling, cooking, or preparing food for consumers. All employees must go through food handling and food safety trainings to ensure that all food is safe and a good representation of the company selling the product. Every food company has HACCP procedures in place to help prevent the contamination of food. “The Pillsbury Company and NASA developed HACCP to help provide safe food for astronauts” (, 2018) and “HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.” (HACCP),…show more content…
coli under unsanitary conditions that USDA inspectors at the processing plant didn’t prevent from happening. The second segment that was in the fault was the manufacturer Vons that failed to recognize that the ground beef was contaminated and didn’t take proper preventative measures to inform the processing facilities and destroy the contaminated meat but instead send it to the food service retailer, Jack in the Box. The third segment that was to blame was Jack in the Box, by serving undercooked ground beef and failed to prevent the contamination from reaching the consumer. By having multiple failed procedures at Jack in the Box it allowed for contaminated meat to reach the public. The first failed procedure was not realizing that they were not cooking ground beef to an internal temperature of 155 degrees Fahrenheit as the State of Washington required under their new law. However, multiple states did still abide by the federal law of cooking ground beef to an internal temperature of 140 degrees Fahrenheit. Unfortunately, the knowledge of E. coli was not established as well as it is today, but the State of Washington had changed their internal temperature due to some knowledge of the life-threatening bacteria. Furthermore, if the cooks would have had proper training on cooking ground beef to an internal temperature to

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