In the early 1900’s food safety was an issue that was never regulated or enforced. Until the day that Upton Sinclair recognized the severity of this issue and put a count on how many people were getting sick and dying from food poisoning. What has Food Safety evolved into today in the present compared to the early 1900’s? Food safety has drastically set rules, laws and regulations from the temperature of the meat your cooking down to the proper storage and utensils used to cook the food. In the article “The Evolution of a safe food supply written by Shawn Stevens, he mentions that food safety inspections were done at a local level meaning here say or the popularity of the person who owned the business but with no real confidence of the product
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The readers were more shocked at how the meat was handled. Sinclair (1905) would indicate a butcher being drenched in pork blood with no proper sanitation being done to his work place. The same hands just briefly rinsed, and on their way to pull out some chicken to prepare their famous “potted chicken” the restaurant would advertise. As disturbing as that visual could be Sinclair (1905) furthered his research by starting at the beginning of the meat stages; the cattle and cows. He quickly learned the tactics they cattlemen would use to increase the pounds on the cattle. Apparently tuberculosis was a way they fatten the cattle. According to Bruning-Fran (1998, July 2) article about the testing of tuberculosis 1 in 20 cattle slaughtered had bovine tuberculosis. She stated that the federal government began testing the skin of the cattle for tuberculosis and in 1917 the rate was 4.9%, by 1930 the rate had dropped to 1.8%. Fortunately the testing did not stop there, Bruning-Frank (1998, July 2) included the intense efforts to eliminate any traces that lead them to start testing the meat itself and began finding larger traces. According to the state of Michigan and the federal government “To eliminate any possibility of tuberculosis remaining in a herd, it is highly recommended that all animals in an infected herd be depopulated”. This …show more content…
This was conceived for NASA on the first manned space mission. The idea behind it was to provide safe food for astronauts in space, (History of HACCP, 2009). In order for processors to look out for potential hazards that could make a person sick from unsafe foods being prepared, the HACCP was developed on a science-based to minimize risks and for companies to be held accountable of the results (Meadows, 2006). According to the some of the history of HACCP, after an outbreak of E.coli in Scotland in 1996, it was recommended that HACCP be adopted by all food businesses ensure food safety and have regulated guidelines that they could abide and follow. History of HACCP (2009), states that, The Food Safety Act 1990 claims you cannot “sell food which does not comply with food safety requirements, render food injurious to health, and sell food which is not of the nature, substance or quality demanded”. Now that the USDA enforces especially meat packing industries to abide by the HACCP Plan guidelines, there has shown effective improvement in the safety of how food is handled and prepared (Sevens, 2014). Food safety is nothing that can overlooked now a days, The Food Safety Act 1990 will keep you responsible if you fail to; analyze potential food hazards, identify the points where food hazards may occur, if you overlook critical food safety points and don’t monitor them, and don’t review periodically food operation
The readers were more shocked at how the meat was handled. Sinclair (1905) would indicate a butcher being drenched in pork blood with no proper sanitation being done to his work place. The same hands just briefly rinsed, and on their way to pull out some chicken to prepare their famous “potted chicken” the restaurant would advertise. As disturbing as that visual could be Sinclair (1905) furthered his research by starting at the beginning of the meat stages; the cattle and cows. He quickly learned the tactics they cattlemen would use to increase the pounds on the cattle. Apparently tuberculosis was a way they fatten the cattle. According to Bruning-Fran (1998, July 2) article about the testing of tuberculosis 1 in 20 cattle slaughtered had bovine tuberculosis. She stated that the federal government began testing the skin of the cattle for tuberculosis and in 1917 the rate was 4.9%, by 1930 the rate had dropped to 1.8%. Fortunately the testing did not stop there, Bruning-Frank (1998, July 2) included the intense efforts to eliminate any traces that lead them to start testing the meat itself and began finding larger traces. According to the state of Michigan and the federal government “To eliminate any possibility of tuberculosis remaining in a herd, it is highly recommended that all animals in an infected herd be depopulated”. This …show more content…
This was conceived for NASA on the first manned space mission. The idea behind it was to provide safe food for astronauts in space, (History of HACCP, 2009). In order for processors to look out for potential hazards that could make a person sick from unsafe foods being prepared, the HACCP was developed on a science-based to minimize risks and for companies to be held accountable of the results (Meadows, 2006). According to the some of the history of HACCP, after an outbreak of E.coli in Scotland in 1996, it was recommended that HACCP be adopted by all food businesses ensure food safety and have regulated guidelines that they could abide and follow. History of HACCP (2009), states that, The Food Safety Act 1990 claims you cannot “sell food which does not comply with food safety requirements, render food injurious to health, and sell food which is not of the nature, substance or quality demanded”. Now that the USDA enforces especially meat packing industries to abide by the HACCP Plan guidelines, there has shown effective improvement in the safety of how food is handled and prepared (Sevens, 2014). Food safety is nothing that can overlooked now a days, The Food Safety Act 1990 will keep you responsible if you fail to; analyze potential food hazards, identify the points where food hazards may occur, if you overlook critical food safety points and don’t monitor them, and don’t review periodically food operation