Food Safety and Mosquitos

Food Safety and Mosquitos

Food safety and mosquito problems have been an ongoing battle in the United States for many years now. Many illnesses may be contracted by both when not taken seriously. This paper will discuss two approaches to enhance food safety and which one is the better approach. Next it will discuss behaviors that can promote and/or compromise food safety. Finally, we will discuss ways to prevent being bit by a mosquito and how the community can control the them.

Food safety is the scientific discipline of properly storing and preparing food in order to prevent illnesses. In my opinion an enforcement program will probably be more effective than employee-based enforcement in the long run because the policy will be more consistent than the latter. If companies do not reach a standard, they are penalized, for example through the system of financial penalties. Creating an incentive to promote food safety (i.e, not being billed) can be more effective than simply providing food training, which may not be heeded by restaurant employees. We must also remember that not all cases of food illnesses result from restaurant food but by manufacturers and individual preparation. Creating a policy that involves inspection of food and services can be more preventative on the large scale. This could be achieved by making product liability which punishes companies that produce products of insufficient quality (Henson and Caswell, 1999). Punishments could be in the form of damage awards towards those harmed by the actions of the companies. This would be tackling the problem of food safety at the source, which may be much more effective in the long run, despite being burden-heavy on companies and criticized for being overly prescriptive.

Worker behaviors that may promote the food safety range anything from following all food regulation standards that are set out by the government to washing foods and hands properly. Employees must also use food thermometers to ensure the food is properly cooked and then store if any is left over. Some things that might compromise food safety are the employee lack of food knowledge and improper training. Another huge compromise is the worker's attitude about following the protocol of food safety regulations.

A major problem with training of restaurant staff is non-compliance. Even if it is required that there be advisory visits, training courses, and guidance leaflets, you cannot ensure than a location is doing so. Business owners may have a lack of money, time, experience, access to information, interest, and support (Yapp and Fairman, 2006). This would decrease the changes of actually enforcing the training protocol. Therefore, this food enforcement could easily fall apart and will not remain prominent and effective in the future.

The most important way to prevent and control west Nile is to create programs that include surveillance