Food Safety and Sanitation Research Paper by Quality Writers

Food Safety and Sanitation
An analysis of food safety and sanitation requirements to prevent food and waterborne illness.
# 101604 | 1,543 words | 6 sources | APA | 2008 | US
Published on Feb 28, 2008 in Medical and Health (Medical Studies) , Nutrition (Food) , Law (General)

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This paper discusses the importance of food safety. It analyzes issues related to food safety, such as spoilage, food-borne pathogens and the microbiological quality of food. It then discusses sanitation regulations and standards with regards to food handling. The paper also looks at the two increasing trends of people desiring healthier nutrition and increasing global imports of produce and the effects these have on the potential for food and waterborne illness to expand.

Table of Contents:
Literature Review
Food Safety
Solutions and Conclusions

From the Paper:

"More importantly, interviews with sorters and packers later revealed that the tomatoes had not been washed at any site. The evidence indicated that the tomatoes were contaminated at a terminal distribution site instead of a more central site of production, processing, or distribution. Currently, new contributing factors are aggravating the issue of food safety. Among these factors are changes in food consumption and cooking practices; increased restaurant dining; diminished consumer immunity; increased time between production and consumption; government and food industry negligence; and poor management (Griffith, 2006). Adding to the problem are new strains of pathogens. Meanwhile, other trends are counteracting those factors. According to West (2006), a major advance for the food sector is that concepts such as hazard analysis and critical control point for food safety are currently aspects of management systems."

Sample of Sources Used:

  • Griffith, C. (2006). Food safety: Where from and where to? British Food Journal, 108 (1), 6-16.
  • Reller, M. & Nelson, J. (2006). A large, multiple-restaurant outbreak of infection with Shigella flexneri serotype 2a traced to tomatoes. Clinical Infectious Diseases, 42 (2), 163-170.
  • Smith, D. (2006). Design and management concepts for high care food processing. British Food Journal, 108 (1), 54-61.
  • Spears, M. (2000). Foodservice organizations: A managerial and systems approach. Columbus: Prentice Hall.
  • Starbird, S. A. (2006). Do inspection and traceability provide incentives for food safety? Journal of Agricultural and Resource Economics, 31 (1), 14-27.

Cite this Research Paper:

APA Format

Food Safety and Sanitation (2008, February 28) Retrieved August 20, 2017, from

MLA Format

"Food Safety and Sanitation" 28 February 2008. Web. 20 August. 2017. <>