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Public Service Bulletin: Food-Borne Illness

Imagine there's been a drastic rise in food-borne illness in the city you live in. The public lacks the knowledge about proper food safety to prevent these problems, and they also do not know how to find accurate nutritional information to educate themselves about nutrition and health.

You have been given the task to create a public service bulletin that will be printed in the Sunday edition of the newspaper.

Please address the following:

- Identify some common safety issues related to food purchase, storage, and preparation.
- What illnesses or problems can these issues cause, how can they be prevented, and where can the readers look for more information?
- What criteria can the readers use to determino sources of credible nutritional information?
- Why is it important for the readers to use these criteria when looking for information on nutrition and health?

I need some ideas to get me started. Point form would be helpful. Thank you.

Solution Preview

RESPoNSE:

Basics for Handling Food Safely

Problem: Foodborne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness.

Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness.You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC!?guidelines to keep food safe:

o Clean ?Wash hands and surfaces often.
o Separate ?Don't cross-contaminate.
o Cook ?Cook to proper temperatures.
o Chill ?Refrigerate promptly.

Shopping
o Purchase refrigerated or frozen items after selecting your non-perishables.
o Never choose meat or poultry in packaging that is torn or leaking.
o Do not buy food past "Sell-By," "Use-By," or other expiration dates.

Storage
o Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).
o Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
o Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
o Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
o To maintain quality when freezing meat and poultry in its ...

Solution Summary

In preparing a public service bulletin, this solution provides assistance in point form on several dimensions, including: examples of common safety issues related to food purchase, storage, and preparation; the types of illnesses or problems these issues cause, how can they be prevented, and where can the readers look for more information; the criteria that the readers can use to determine sources of credible nutritional information, as well as why it is important for the readers to use these criteria when looking for information on nutrition and health. 957 words.

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