When the topic of health issues in America is brought up, our minds immediately go to the most talked up issues like diabetes, cancer, stroke, etc. A lot of the issues we see in our culture today are self-induced. For example, overeating can lead to obesity and undereating can lead to anorexia and both can turn into more severe health problems. What about the issues you can’t always see? Every year, foodborne illnesses have managed to sicken 48 million Americans (about 17% of the U.S. population) and lead to 128,000 hospitalizations and 3,000 deaths. (Healthy People, 2014). Since there is such a high risk with the foods we consume, food safety policies and programs have been put into place to ensure the safety of the products the public
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The Hazard Analyst and Critical Control Point assures that foods are safe to consume (Bernard, 1998). They provide tests to those who work in the restaurant business so they may properly implement food policies to decrease the risk of foodborne illnesses. For example, I have worked in a restaurant for many years and I am required to take this test every time I am hired to ensure that I understand how food should be properly stored and what temperatures they should cooked at. If those policies are not followed through, there is the chance that someone is served an item in the danger zone which could possibly lead to a foodborne illness. The theory of vicarious experience ties into this because when you are trained for a job, you are often following around an experienced employee to shadow them. They teach you the skills you need to succeed on your own. When I started working at a restaurant I wanted to make sure I was able to check the right temperatures and store everything correctly so there was no loss of product and proper quality is presented to the consumers. In turn, this helps me with self-efficacy because I am able to follow out orders to protect others and serve quality food that won’t harm them. The HACCP program has proven to be very successful because all the standards on the test referring to food temperatures, storage, and other food prep requirements have been …show more content…
(1998). Paper: Developing and implementing HACCP in the USA. Food Control, 9(First International Food Safety and HACCP Conference), 91-95. doi:10.1016/S0956-7135(97)00056-X
Food Safety. (2014). Retrieved from https://www.healthypeople.gov/2020/topics-objectives/topic/food-safety
Food Safety and Sanitation. (n.d.). Retrieved from http://www.floridahealth.gov/Environmental-Health/food-safety-and-sanitation/index.html
Mccarthy, M. (2016). Slow response by FDA to food scares leaves public at risk, watchdog says. Bmj, I3290. doi:10.1136/bmj.i3290
Schothorst, M. V., & Parker, A. B. (1994). Special issue of Food Control on HACCP. Food Control, 5(3), 130.
The Hazard Analyst and Critical Control Point assures that foods are safe to consume (Bernard, 1998). They provide tests to those who work in the restaurant business so they may properly implement food policies to decrease the risk of foodborne illnesses. For example, I have worked in a restaurant for many years and I am required to take this test every time I am hired to ensure that I understand how food should be properly stored and what temperatures they should cooked at. If those policies are not followed through, there is the chance that someone is served an item in the danger zone which could possibly lead to a foodborne illness. The theory of vicarious experience ties into this because when you are trained for a job, you are often following around an experienced employee to shadow them. They teach you the skills you need to succeed on your own. When I started working at a restaurant I wanted to make sure I was able to check the right temperatures and store everything correctly so there was no loss of product and proper quality is presented to the consumers. In turn, this helps me with self-efficacy because I am able to follow out orders to protect others and serve quality food that won’t harm them. The HACCP program has proven to be very successful because all the standards on the test referring to food temperatures, storage, and other food prep requirements have been …show more content…
(1998). Paper: Developing and implementing HACCP in the USA. Food Control, 9(First International Food Safety and HACCP Conference), 91-95. doi:10.1016/S0956-7135(97)00056-X
Food Safety. (2014). Retrieved from https://www.healthypeople.gov/2020/topics-objectives/topic/food-safety
Food Safety and Sanitation. (n.d.). Retrieved from http://www.floridahealth.gov/Environmental-Health/food-safety-and-sanitation/index.html
Mccarthy, M. (2016). Slow response by FDA to food scares leaves public at risk, watchdog says. Bmj, I3290. doi:10.1136/bmj.i3290
Schothorst, M. V., & Parker, A. B. (1994). Special issue of Food Control on HACCP. Food Control, 5(3), 130.