Nowadays many individuals consume prepackaged foods each day. These foods are usually ready to eat, making them extremely convenient. Unfortunately, some prepackaged foods come with more than just the food item. When oversight allows manufacturing conditions to become less than sanitary, foods may become contaminated with pathogens that can cause consumers a great deal of harm.
The most common food contaminants that make individuals ill are bacteria, fungi, parasites, and viruses. Often, these pathogens cannot exist in food unless the food is undercooked or is introduced to them after the manufacturing process.
With prepackaged foods, either of these conditions may be the case, but most commonly, food contamination occurs after manufacture. This means that the company that made the prepackaged food negligently did so, allowing its product to become contaminated.
When this happens, consumers are at risk for suffering the symptoms of food poisoning, which may include nausea, vomiting, fever, a general feeling of discomfort, and aches and pains. Some individuals may get over these ailments quickly, while others may be more affected by them.
Potable water is water that has been prepared and approved for human consumption. Ideally, potable water should be free from contaminates that sometimes infect underground water wells or other water providing systems. Sewage and other toxic waste can sometimes seep into subterranean water aquifers through the soil. In most cases during the purification process, chlorine is added to water in order to kill bacteria.
In general, potable water is reserved for drinking and for other uses which may require purified water. Non-filtered water is generally considered safe for other household tasks like watering the lawn and any other indoor vegetation, or washing the family car.
Answer for Question 1 (a)
How does food get contaminated? Food contamination can be microbial or environmental, with the former being more common. Environmental contaminants that can enter the food supply chain include pesticides, heavy metals, and other chemical agents. Many opportunities exist for food to become contaminated as it is produced and distributed. To start with, bacteria are present in the animals raised for food. Meat and poultry can become contaminated during slaughter through cross-contamination from intestinal fecal matter. Similarly, fresh fruits and vegetables can be contaminated if they are washed using water contaminated with animal manure or human sewage. During food processing, contamination is also possible from infected food handlers. In addition, poor hygiene in the home is also a factor.
Food can be contaminated biological, chemically and physically. Firstly, biological contamination of food occurs when microorganisms, such as bacteria, viruses, fungi and parasites enter food from a variety of sources including poor hygiene, refuse and pests.
If food is consumed that has been contaminated by certain, harmful bacteria (pathogenic bacteria) or their toxins (poisons produced by some of these bacteria), food poisoning may result. Bacteria are responsible for most food poisoning cases.
Symptoms of food poisoning may include vomiting, diarrhoea, fever and abdominal pain. The symptoms may take some time to occur depending on the type of bacteria (incubation period). In general, the bacteria must grow in the food to produce sufficient numbers to infect the body, multiply within the intestine and cause illness. Alternatively, toxins may be produced in the foodstuff or within the intestine, to produce symptoms very soon after ingestion. It is important to remember that foods contaminated with pathogenic bacteria will look, taste and smell perfectly normal.
Biological contamination of food can occur on a small scale in our own kitchens, in restaurants, at farms, packing houses, or anywhere food is prepared for consumption. It can occur on a much larger scale in farms and packing houses and cause illness in hundreds or thousands of people by the time it becomes known the food is contaminated.
Small scale contamination can occur when any person preparing, serving, or packing food does not properly wash their hands after visiting the restroom before handling the food. It can occur when a person with a virus or bacterial infection coughs or sneezes around the area in which food is being prepared. The germs from sneezing and coughing may land directly on the food, on the counters where food is prepared, or on the packing materials the food is being packed in or served on. It can also occur from raw food being prepared on contaminated surfaces improperly washed, such as countertops.
Secondly, chemical contamination is the misuse or incorrect handling of cleaning chemicals and other materials such as pesticides, petrol, fertilizer, soaps, cleaners, detergents and bleach in food. Chemicals, including pesticides, bleach and other cleaning materials can contaminate food if it is not used carefully. Unwanted chemicals can enter foodstuffs during the growth, for example, veterinary drugs, fertilizers, pesticides and environmental contaminants such as lead or dioxins.
Besides, unwanted chemicals such as oil, cleaning chemicals or insecticides can enter foodstuffs during the processing of food. In addition, unwanted chemicals can be penetrated into the food through transport, as a result of spillage and sale, for example, cleaning chemicals, insecticides and leaching of such things as plasticizers from packaging. Chemicals may cause acute poisoning or cause long-term illness such as cancer.
To avoid taint, some cleaning chemicals, such as phenols and perfumed soap, must not be used in food premises, especially by those handling dairy or fatty foods. All cleaning materials must be kept in properly labelled containers and stored in a manner that obviates any risk of contamination.
Lastly, physical contamination of food occurs when a foreign bodies or object mixes with food and becomes either danger for or a nuisance to the consumer. Foreign objects including bones, stones or jewellery may be brought into food premises during storage, preparation, service or display.
It is essential that managers are aware of the types of foreign bodies commonly found in their particular sector of the food industry and that they take all reasonable precautions and exercise all due diligence to secure their removal and prevent their introduction. A record should be kept of all customer complaints and steps should be taken to identify the source of the contaminants. For example, the pieces of machinery can fall into food during manufacture. Most manufacturers protect against this type of contamination by installing metal detectors on the production lines which reject food if anything metallic is present. Foreign objects can enter food during handling so care must be taken to adhere to good food handling practices. Precaution can be done by avoiding wearing jewellery or smoke in the kitchen during food handling.
Answer for Question 1 (b)
What is potable water? Potable water is fresh water that is intended for drinking, washing or showering; for handling, preparing or cooking food; and for cleaning food storage and preparation areas, utensils and equipment. Potable water, as defined by the WHO Guidelines for Drinking-water Quality, does not represent any significant risk to health over a lifetime of consumption, including different sensitivities that may occur between life stages.
Potable water is drinking water, free from dangerous chemicals and bacterial contamination; safe and fit for consumption by humans and animals. Generally if water comes from a mountain spring, rain water or a fast running river the water it is potable. If the water is contaminated in some way there are a number of solutions to make it potable. It must be free of bacteria and other contaminates.
Potable water can be used for anything. The true question what it should be used for? It has many uses including drinking water and as a core ingredient in all beverages, cooking, personal hygiene, bathing, sanitation, the sprouting of seeds and reconstituting dehydrated foods. And in some cases potable water maybe can be used in transportation. Besides that, potable water helps to overcome the spread of diseases such as cholera, typhus and infant diarrhoea which kills hordes of children under five around the world. Potable water t is also a crucial component of metabolic processes and serves as a solvent for many bodily solutes.
Potable water is water that is fit for human consumption. Without water we die so a safe drinking supply can be deemed essential for life. It should be free of any pathogenic bacteria and parasites. In addition, there is usually a legal maximum of chemicals that are allowed in a potable water supply.
The amount of processing required for a water supply to be deemed safe depends on the source water. Water abstracted from a surface source such as rivers, lakes or reservoirs will require extensive processing. Clarification or flocculation is chemical processes designed to remove a lot of suspended solids. This is usually followed by a filtration step through 'Granular Activated Charcoal' which will remove many organic compounds such as pesticides and any remaining suspended matter. The final step in the production of a potable water supply is a disinfection process usually using chlorine. These processes are continually monitored and water from processing plants must be tested regularly to ensure it meets the statutory requirements for potable water.
Question 1: Conclusion
The importance of food safety cannot be underestimated as the safety of food is vital to everyone.
Simple precautions can reduce the risk of food contamination. Most food is contaminated during the preparation process. Therefore, make sure all surfaces are clean and sanitized. Hands need to be washed properly with warm soap and water, before handling any food.
Besides that, prepared and cooked foods should be stored separate to raw foods and unprepared vegetables to reduce the risk of cross-contamination. Stored food must be covered and food preparation areas and cooking utensils should be always kept clean. To prevent food contamination, the food must be handled carefully, and not be placed in any condition that would promote bacterial growth.
All work areas, preparation tools and utensils must be kept sanitized. A good way to sanitize counters and cutting boards is by cleaning them with a mixture of one teaspoon of chlorine bleach diluted with one quart of water.
It is important to thaw foods safely. Slow safe thawing is done by placing the frozen items in the refrigerator and making sure that juices do not drip from their containers. For faster thawing, food can be placed in a plastic bag that seals and then submerged in cold tap water. If using a microwave to defrost, meat and poultry should be cooked immediately after thawing.
Remember, food safety is very important. Food is our life and what we take in should always be safe to eat. What is certain is that prevention is better than cure and all good practice starts by attempting to keep the numbers of microorganisms as low as possible. No method of control can substitute for hygienic preparation, storage and practices throughout the food chain that aim to prevent and reduce contamination.
Potable water is a valuable resource that should be available to everyone for survival. Where natural pure resources are found efforts should made to protect them from contamination by industrial or human processes.
Therefore, it is high time for us to realize this and start conserving water. We need awareness among people so that each individual puts effort at their level and contribute to the larger cause on the whole. Saving the earth from such a crisis would not be possible without the efforts of each individual. For example, people can start at home by not letting their taps open and by not spilling the drinking water. They should not let their taps run when it is not needed. It is important for them to realize that millions of people don't even get access to drinking water.
In addition, the government needs to implement stricter laws to avoid wastage of water during distribution. Higher fines can be imposed on people who waste water and higher incentives can be given to those conserving water.
Question 2
What should the manager do about an employee who reports to work with the following symptoms: fever, coughing, and a sore throat?
Why is hand washing so important?
Question 2: Introduction
Everyone gets sick and nobody can ever run away from illness no matter how strong that person is. This issue includes every employee in the company or organization. Employee sick time is basically a leave period granted to employees for rest and for the well being of their health. Sick leave is an employee benefit provided by the company to maintain their health without the fear of losing their existing job. In almost all the places or working areas, it is a company policy. There are policies that allow workers or employees a paid time-off for their personal treatments and health consultations.
The manager has a key role when it comes to sick leave. He or she is often the best available measure for promoting health in these cases. A manager with good qualities can have a great impact on how long the employee is off sick. Besides that, the upper management level team such as general managers, department managers and the human resources manager share responsibility or accountability for the effective and efficient management of staff absences on either sick leave or work cover. Each of the above managers will have measurable indicators for these functions included in their annual performance plans.
Did you know that regular hand washing is the most essential factor for maintaining good health? Every human being comes in contact with germs and bacteria in their daily life. These harmful microorganisms are present all around us like on door knobs, faucets, light switches, railings, and so on. People touch these things while doing their routine work, without thinking much about it and with the same hands touch their face, eyes, nose and sometimes eat food too. While performing these acts, the germs and bacteria get into the body, causing several diseases. Hence, it is importance for all of us to know the importance of hand washing.
Answer for Question 2 (a)
A manager should never put his employee's health at risk to keep them working. When a manager encounters an obviously ill employee, thank the employee for coming to work but give him a sick leave and encourage him to go and get some rest, considering the inability of the employee to contribute to the organization.
In all cases, the health and safety of the employee must be considered first. If the manager feels that the employee is not well enough to go home on his own, the employee should arrange to be taken home by a friend or family member.
Besides, it is the responsibility of the manager to ensure his sick employee to seek medical care as needed from their primary care physician or an urgent care clinic as necessary. The manager should encourage the sick employee to stay out of the workplace for the appropriate amount of time to avoid the potential of spreading illness to others in the office. Employees experiencing flu-like symptoms should not come to work and should avoid contact with other people until they are no longer contagious. For those who are ill, the guideline is to remain at home during illness and for at least 24 hours after the ill person's fever is gone. The ill employee must be excluded from food handling and preparation to prevent the germs and diseases from spreading into the food.
All managers are responsible for absence management including the maintenance of records of absences. Sickness absences must be recorded on the employee's absence card by the manager. Dates recorded must be for actual periods of sickness, including non-working days, for statutory sick pay purposes.
The human resources manager is required to record the absence on the individual's personal record. Absence monitoring reports will be provided to directors for their group and to the executive. Reasons for absence will not normally be included, but may be reported on a collective basis
In addition, the manager must always keep in touch and show concern to the sick employee although he is absent from work. A telephone call may be initiated by the manager depending on how the employee is feeling. The manager may ask the employee when he expects to return to work. Where the employee is absent for longer than a few days, the manager should consult with his divisional human resources office regarding appropriate communication with the employee.
Answer for Question 2 (b)
Hand hygiene is one of the most under promoted and valued aspects of healthcare. Considering we use our hands for almost everything, they are one of the most common culprits of the spread of bacteria which can lead to many health problems and infections. Our hands carry out hundreds of tasks in a given day. Our hands work hard from washing faces, handling food and taking out garbage to greeting strangers, shaking hands and holding doors for others. Unfortunately, hands also carry a plethora of germs, diseases and infections.
The skin on your hands is your ï¬rst defence against infection from pathogenic organisms. Any cuts or lesions of the skin are possible sources of entry for bacteria and viruses so its care and hygiene are crucial for reducing your risk from acquiring an infection from a patient. Your hands are also the most likely way in which infections or microorganisms might be spread between patients, so simply washing your hands is the most effective method of preventing the transmission of infections.
The most important reason of hand washing is to prevent getting infected with dangerous aliments. People who do not wash their hands regularly are at the higher risk of getting infected with diseases like cold or flu. Eating without washing the hands often causes gastrointestinal troubles and diarrhoea, which can spread within the family. In some cases, improper or no hand washing can cause pneumonia in elderly people and those who are facing chronic diseases. As such, washing hands is prototypical for staying in the pink of health.
Besides, hand washing is an important hygienic habit to stay hale and hearty. It not only helps in preventing germs and bacteria, but also helps in maintaining a good healthy life free from diseases. Believe it or not, we all come in contact with multitude of germs and bacteria in our day to day living. These micro organisms are present all around us, on the door knobs, water taps, light switches, railings and yes, even on your mouse! While it is impossible to live without touching these objects, it is imperative to be cautious to stay disinfected. Touching the eyes, nose, ears or any other body part and eating food with the infected hand are common ways by which we unknowingly inject the germs and bacteria in our body, thereby making ourselves vulnerable to diseases. Therefore, it is very important to indulge in the habit of washing our hands frequently.
In addition, it is very common to see diarrhoea and other digestive disturbances in toddlers as they always lick their hands. This results in easy transmission of pathogens like bacteria into their stomach and hence causes health disorders. Most of them are not very dangerous, but if neglected it may become life threatening. A great number of these disorders can be eliminated by a simple practice of hand washing. Hand washing controls the spread of infection and ensures that hands are germ free. Furthermore, traces of toxic substances, dirt and any other impurities can also be removed through an effective hand washing.
As we do all the work such as holding things by our hands, they lodge a great number of pathogens. That is why, if you are frequently rubbing your hands over the mouth or inserting your fingers into mouth in an attempt to get rid of food material that is stuck in between the teeth, then you are providing an easy entry for the pathogens into your body.
Even if you wash your hands very frequently with anti-bacterial solutions, you can still be a victim of anti-biotic resistant strains of staphylococcus. However, the incidence of health problems will be very less compared to not washing your hands. By washing your hands before preparing food, you are not only protecting yourself from risks of food poisoning but also others who consume the food that you prepared.
The only true benefit of hand washing is that it prevents the spread of infection and disease. Having clean hands make you feel more protected as you go through your day. Regular hand washing is essential to maintaining good health.
Question 2: Conclusion
All employees expect from the management to provide them a safe working environment, fair treatment, proper incentives, participation in decisions, and needs satisfaction. In all cases, the health and safety of the employee must be considered first. Managers should always be caring and responsible towards their employees' health and safety. An excellent and professional manager will always put his staffs' safety before himself. Besides, managers must be committed to produce a safe, healthy and comfortable working environment for his employees and the company. For example, he can encourage good hygiene in the workplace by providing wipes and hand sanitizers and request his employees to use it. As a result, good health habits will equate with positive work habits that will lead to high work productivity and human satisfaction.
Hand washing is, by far, the most effective way to prevent infection. No other body part has as many germs on it than the hands.
Washing your hands is very important because our hands do so much for us. There are many plenty of opportunities for infections to be passed to our own bodies or to other people if we do not wash our hands frequently. Hence, always wash your hands and stay germ free.
Remember, prevention is always better than cure. Preventing infection is crucial to our overall health. By practising a regular hand washing habit, you would not only stay fit but also avoid unnecessary medical bills, as there would be fewer chances of you getting sick. The knowledge and importance of washing hands would help you in staying free from germs and bacteria.
Appendix
I, YONG SUET YAN hereby confirm that this assignment as my own and not copied or plagiarized from any sources. I have referenced the sources from which information is obtained by me for this assignment.
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