Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays. 1.2 The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. In a large setting such as banquets, weddings or group gatherings you can make a large portion of the population ill by not following proper food safety. These illnesses can range from mild (upset stomach, headache) to severe (death). Food should be thrown out or refrigerated after being left out for 2 hours.
2. If the diagnosis is in doubt, why are antibiotics administered immediately? If a patient has bacterial meningitis, it is known that they can become dangerously ill within 24 hours of showing the first symptoms. Acute bacterial meningitis can even be fatal in a few hours. If the physician suspects Heather has bacterial meningitis, they will treat her with antibiotics immediately.
James must be careful of high risk foods such as meat, dairy products, seafood and some others as bacteria is more likely to spread on these types of foods. | Handle food safely | James must ensure that he washes his hands before preparing a meal. If James is preparing raw meat
The color of the meat is not a good indicator of proper cooking. Inadequate cooking of some foods will activate microbial pathogens. Unfortunately, cooks are likely to assess the cooking
This means that they need different types of nutrition’s. For example since their metabolism tend to burn the food faster they need some type of heavy food but not too heavy so soon their metabolism won’t be able to break it down; which will cause them to gain weight. Pollan does point out in his book how fast food is not very healthy and how it is a poor quality of food. I am here to correct what he said towards fast food. Fast food can be good for you if you eat the fast food correctly.
Most importantly, be sure to wash your hands thoroughly before and after food preparation and after cleaning up. 2. Explain the importance of implementing food safety measures when providing food and drink for individuals The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. In a large setting such as banquets, weddings or group gatherings you can make a large portion of the population ill by not following proper food safety. These illnesses can range from mild (upset stomach, headache) to severe (death).
If the food is still hot it will raise the temperature in the fridge, which isn't safe as it can promote bacterial growth. Clean your fridge regularly to ensure it remains hygienic and in good working condition. Food debris accumulates over time and can increase the risk of cross-contamination. 'Best before' and 'use-by' Food with a "use-by" date goes off quite quickly and it can be dangerous to eat after this date. Food with a "best before" date is longer-lasting.
3.) Not storing or handling, food correctly could cause bacteria to grow which could cause food to turn mouldy, Also not cooking food correctly could cause bacteria and infections like E-coli or salmonella this could cause illness to people if consumed. Potential Accidents 1.) A patient spilling a hot drink onto their selves could cause an accidental injury such as scalding or burning, this could cause the patient a lot of pain and discomfort and this would then need treatment. 2.)
It is obvious that when people pay money for something they buy, they want to know what exactly things are (such as nutrition percentage or calories content). The foods we eat are particularly related to people’s health. Second, genetically modified food can unexpectedly transform some components into different ones and cause allergies in some people. To illustrate, genes that were changed in genetically modified foods may contain strange substances that produce allergic reactions for purchasers. For example, tomatoes are injected with fish gene to make a new product with better quality because the components in fish can protect fruit from freezing.
The pathogens such as Proteus mirabilis and Staphylococcus saprophyticus are commonly associated with urinary tract infections in the human population. Therefore methods of isolating these pathogens in urine samples from patients and deciphering suitable tests to perform on the cultures are of paramount importance to avoid unnecessary expensive tests usage and to provide rapid diagnostic results. This can then answer questions of what caused the disease in the first place and what necessary therapy and life-style changes must be followed to avoid reoccurrence of the pathogen in the near future and to ultimately stop any further damage caused by the pathogen to the host. Thus, the following case report will demonstrate the isolation of Proteus mirabilis and Staphylococcus saprophyticus using a number of different selective/diagnostic tests to ensure this and subsequently the follow up treatments for the infection. Introduction “Urinary tract infection (UTI) is the third most common infection experienced by humans after respiratory and gastro-intestinal infections” (M. S. Najar, C. L. Saldanha, and K. A. Banday, 2009).