Food Safety Bulletinmsci/220

Food Safety Bulletin
SCI/220
Toni Hitner
University of Phoenix
Rebecca Leathers

Public-Service Bulletin
This is a service bulletin for the general in the local bea. This is to help educate the community for straight-laced food safeguard, storage, and preparation.
I. Identify some common issues related to food purchase, storage, and presentation.
II. Describe some illnesses or problems the guard issue mightiness cause, ways to prevent the illnesses or problems, and recommendations for where readers might search for more information.
III. Include criteria that readers must use to picture creditable sources of information.
IV. Explain why it is important for readers to use criteria when peeping for information on nutrition and health.
It is very upsetting to find that the foods that you and your family eat to stay healthy and is good for you can likewise make you sour very ill if not flop educated on food safety. Some common safety issues with food purchase is looking for expiration dates, damaged packaging, tutelage proper temperatures, freshness of product, the quality of the product, proper gentleman handling, and withal product rotation at the store.



Food poisoning is ordinarily caused by bacteria such as E. coli, Salm unrivaledlla, and Listeria. There are over 2000 strains of Salmonella.
Meat products and other raw foods commonly become contaminated during the butchering, harvesting, or processing. Chicken and eggs are high take chances for Salmonella even vegetables such as tomatoes, spinach, lettuce, are at risk for this bacteria. Red meats have a higher risk for E. coli. There are different sources for contamination but it usually involves improper food handling, the processing methods, and sometimes just human error.

Cleaning cutting boards, utensils, and countertops with hot, soapy water and using one (1) tablespoon of chlorine bleach per gallon of hot water can definitely help with keeping...If you want to get a full essay, order it on our website: Orderessay



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