4 4 4x4=16 The adults should avoid contact with chemicals and avoid the aisle which consists of chemical hazards. There could be a spillage on the floor of the shop and someone could slip. 2 4 2x4=8 The shop manager and employees should ensure that the floor grounds are kept clean and that there aren’t any spillages that could cause harm to customers and people in the shop. Preparing food, vegetables, turkey, side dishes, and cake/dishes. Someone could cut themselves with a knife.
Imposing a junk food tax draws attention to one of the most imperative questions which is how to define foods as unhealthy. Researcher Oliver T Mytton stresses that it is impossible to accurately measure how consumption of unhealthy foods directly contributes to health problems. For instance, many Americans eat unhealthy, but if they combine this with regular exercise, it may not be detrimental to their healthy appearance. With that being said, how do you classify food as “junk food?” Some people believe candy and chips are junk food while others believe that carbs are junk. What about sugary granola bars?
Not only do poorly treated workers typically make poor-quality goods, but U.S. companies that aren’t careful about sweatshops could face the costly job of reputation repair if a watchdog group links their brands to workplace abuses (Viedermann, 2007). Another ethical issue that must be addressed is the fact that environmental laws are less formal in the country of Frostburg. Environmental laws have a huge impact on the food industry. They affect the safety of the consumers who ingest our products. The chocolate products potentially manufactured in Frostburg would not be inspected regularly, nor, would the protective chemical and pesticides needed would not be available.
Bacteria tend to grow well between 40F and 140F. Perishable items should not be stored between those temperatures for more than two hours. In addition, hot foods should be kept hot (140F and above) and cold food kept cold (40F and below). Keeping the right temperatures is priority, if the correct temperatures are not held bacteria can grow to dangerous levels which can lead to food-borne illnesses or even death for children between the ages of three and five. The neglect of proper food handling leads to cross-contamination.
2.5 Identify the key factors that will make it more likely that infection will occur There is another important factor that enables infection to occur-food hazards/food spoilage. These are better known as :- • Microbiological • Physical Microbiological Bacterial contamination can grow if:- • If you do not separate raw & high risk foods • If you do not cover foods • If you do not maintain a high standard of personal hygiene • Iff premises are not kept clean • If high risk foods are left out of the danger zones (5-63 o C) for too long ( over 2 hours ) • If food is not cooked correctly • Serve food immediately after cooking • If hot food is served under 63 o C • If food is not disposed of safely Physical Physical contamination can take place if :- • If you do not inspect raw foods before buying • If you do not clean, wash, & inspect raw foods before use • If you do not tie your hair back • If fingernails are long & polished • Cooking when wearing jewellery • If you cough & / or sneeze over food • If dishwashers are not clean Bad practice is also a contributing factor to the spread of infection. Examples are as follows:- • Not stacking a fridge correctly- allowing meat blood to drip onto food which is stored below it • Not cooking food correctly • Not washing hands prior to cooking • Allowing open cuts/wounds to be uncovered before commencing cooking • Having long hair not tied back when cooking • Using the same chopping board for all food preparation instead of separate ones for meat, fish, vegetables & salads • Not thoroughly washing your hands after you have been to the toilet before commencing food
He promises that if you follow these three points, you can not only eat safely, but eat well. As an example, canned goods, candy, dry goods, soda, and alcohol can be consumed safely. On the other hand wild game, homemade food, and ethnic foods should be avoided (148-151). The reasons behind this are botulism, upset stomach from ethnic foods, or lack of knowledge about them, and home made leftovers tend to be very old when thrown out. Upon further examination, I have realized that I am very “germaphobic” when it comes to food.
Improper food handling, preparation or storage can cause food to become contaminated with bacteria or germs that could result in illnesses. The other methods for sanitation requirements are to practice good personal hygiene, store foods properly and handle foods in a safe and sanitary manner. The next step is food storage. The way food is stored has a profound effect on quality. If stored incorrectly, food will lose quality and can also allow harmful organisms to grow.
Pollan and Singer bring up an interesting point when they claim that the decision of whether or not to eat meat boils down to either satisfying “gastrointestinal preferences” or causing animals to continually suffer. However there is a flaw to this argument. The assumption that eating meat is a “gastrointestinal preference” assumes a first-world setting with individuals whose diets can be dictated by choice rather than practicality or affordability. The fact of the matter is that in low-income communities getting to a mere grocery store to get adequate nutrients is already a challenge. Couple the difficulty getting nutrients with the demand that humans not eat meat for ethical considerations and those who are low-income are in a situation where
Describe the limitations and constraints under which marketers operate Legal Requirements Marketing can be limited by consumer laws. The sales of goods act 1979 means goods have to be as described and of satisfactory quality. This means descriptions of the products have to be accurate and the quality has to be good. One recent example of bad practice is the ‘Horsemeat’ Scandal. The Horsemeat scandal contravenes the law as many company’s such as ‘Tesco’, ‘Iceland’, ‘Lidl’ and ‘Aldi’ were misleading their customers into thinking they sold beef whereas in fact they were caught selling horse meat which was a breach of the law.
Without additives foods would go bad before reaching the store. Nitrates and Nitrites are additives that prevent people from getting food poisoning. Sulfites keep dried fruits and frozen potatoes from losing their color. Flavorings and colorants are added to food to enhance the flavor and color. Minerals and vitamins are added to food for nutrients.