Food Poisoning :: Health, Food Safety

IntroductionEvery year millions of people suffer from viands poisoning due to uncontrolled application of agricultural chemicals, environmental contamination, drug abuse of illegal additives , microbiological hazards and others but as a result of increasing aw arness of consumers and their demands to provide them with gumshoe, wholesome and high quality regimen have metier many food premises to carry out a blanket(a) perspicacity and re-organize their systems of food control in turn to improve talent , rationalization of human resources and harmonizing approaches.This assessment of food control system has resulted to fracture from the traditional approach which depends mainly on the final product ingest and inspection and move forward toward the implementation of a restrainative sanctuary and quality approach ground on risk analysis. (FAO, 1998)Risk based approaches has been developed by World health organization (WHO) and Food and factory farm Organization of the U nited Nations (FAO) and it is called risk analysis .(WHO,2011)-websiteMoreover, risk analysis is a combination of three interconnected elements which are Risk vigilance, Risk assessment and Risk communication. (FAO/WHO training manual, 2006)Risk assessment is a scientific military rank of risk associated with hazard either qualitatively or quantitatively .Risk management is the treat where the relevant information of risk including risk assessment results are used to impinge on decisions on how they will control the risk and implementing prim options.Finally risk communication which may define as the process by which exchange of information occur between risk assessors, managers and pertain parties.(http//www.fao.org/docrep/008/ae922e/ae922e04.htm)Government officialsIn order to prepare a food products that is safe for human consumption and trade within the country or general as well as maintain public confidence the regimen officials has a major role in this issue, yet it i s clear that the judicature has no role in the production of food and cannot by itself to make safe or unsafe food.However, the government does play two valuable roles to rationalise the risk of foodborne illness.The first major role is to create food standards and implement it through laws, regulations, inspection, and compliance procedures. These standards range from setting legislation to prevent food adulteration toward defining limits on the levels of pesticides residues as well as levels of pathogenic bacteria, food labelling, preparation and packaging of food. As a consequence, USDAs in recent times implemented HACCP system for meat and poultry to reduce harmful contamination and the risk of food borne illness. The second role is to point of reference food safety problems that are beyond the control of any psyche participating in the food chain, which require more than a restrictive solution like for example E.