Environmental Health PBHL-3400 Food Safety Instructions: you’re reconstructing the papers with new ideas and your own thinking, along with what you find from outside sources. Please don’t forget it has to come from EDU, ORG OR GOV. please read the other document for further instructions Introduction Food safety is a scientific discipline describing handling, preparation and storage of food in the way that prevent foodborne illnesses. Nowadays, there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Government have imposed very strict quality and food safety assessment parameters or food establishments. However, all food establishment have not adopted practices to ensure food safety. In order to survive, people must eat. Unfortunately the food that is needed for survival is not always available, safe, or nutritious for individuals, families, consumers and communities. Sometimes, the food we love and count on for good health are contaminated with germs that causes sickness and can even be deadly. More progress is needed to protect people and to reduce foodborne illness in America. New challenges to food safety will continue to emerge largely because of: changes in our food production and supply, including more imported food, changes in the environmental leading to food contamination, and changes in consumer preferences and habits. Statement of the problem Why food safety matters? Each year, roughly 1 in 6 Americans (or 48 million people get sick) 128,000, are hospitalized, and 3,000 die of foodborne diseases. The U.S Department of Agriculture estimates that foodborne illnesses cost $15.6 billion each year. In addition, it is important for people to understand how their behavior and activities contribute to the safety and how they can decrease the risk of foodborne illness. From processes on to farm, to practices in the kitchen, human activities play an important role in food safety. Food is also highly perishable commodity which can directly affect the health of the consumer. To ensure availability, of safe and hygienic food to consumers is challenge for service establishments and regulatory authorities. Reforms need to protect Americans from foodborne illness. The United States has been a leader in food safety, yet despite the efforts, there are some significant gaps. For example, even though the U.S. has national reporting requirements for 20 foodborne pathogens many of our states public health departments do not have the resources to comply with the reporting mandates. Literature Review The problem of foodborne illness is well known to the general public, due to the media’s frequent coverage of outbreak. For example, the local newspaper will occasionally print stories about foodborne illness outbreaks that happen in restaurants in our communities; even the major restaurant chains are not immune to such incidents. Foodborne illness can be both acute and long term. Som ...

1. Environmental Health PBHL-3400
Food Safety
Instructions: you’re reconstructing the papers with new ideas
and your own thinking, along with what you find from outside
sources. Please don’t forget it has to come from EDU, ORG OR
GOV. please read the other document for further instructions
Introduction
Food safety is a scientific discipline describing handling,
preparation and storage of food in the way that prevent
foodborne illnesses. Nowadays, there is much advancement in
the process of product control and practices which are aimed to
produce wholesome and safe food. Government have imposed
very strict quality and food safety assessment parameters or
food establishments. However, all food establishment have not
adopted practices to ensure food safety. In order to survive,
people must eat. Unfortunately the food that is needed for
survival is not always available, safe, or nutritious for
individuals, families, consumers and communities. Sometimes,
the food we love and count on for good health are contaminated
with germs that causes sickness and can even be deadly. More
progress is needed to protect people and to reduce foodborne
illness in America. New challenges to food safety will continue
to emerge largely because of: changes in our food production
and supply, including more imported food, changes in the
environmental leading to food contamination, and changes in
consumer preferences and habits.
Statement of the problem
Why food safety matters? Each year, roughly 1 in 6
Americans (or 48 million people get sick) 128,000, are
hospitalized, and 3,000 die of foodborne diseases. The U.S
Department of Agriculture estimates that foodborne illnesses
cost $15.6 billion each year. In addition, it is important for
people to understand how their behavior and activities
contribute to the safety and how they can decrease the risk of

2. foodborne illness. From processes on to farm, to practices in the
kitchen, human activities play an important role in food safety.
Food is also highly perishable commodity which can directly
affect the health of the consumer. To ensure availability, of safe
and hygienic food to consumers is challenge for service
establishments and regulatory authorities. Reforms need to
protect Americans from foodborne illness. The United States
has been a leader in food safety, yet despite the efforts, there
are some significant gaps. For example, even though the U.S.
has national reporting requirements for 20 foodborne pathogens
many of our states public health departments do not have the
resources to comply with the reporting mandates.
Literature Review
The problem of foodborne illness is well known to the
general public, due to the media’s frequent coverage of
outbreak. For example, the local newspaper will occasionally
print stories about foodborne illness outbreaks that happen in
restaurants in our communities; even the major restaurant
chains are not immune to such incidents. Foodborne illness can
be both acute and long term. Some of the cause of acute
foodborne illness are microbiologic agents and toxic chemicals
such as pesticides and heavy metals. In addition, other
contaminants that may be present in food are suspected of
affecting human health adversely; these contaminants include
food activities, antibiotics used to promote growth in animals
used for food, chemicals used by agricultural industry, and even
pollutants found in the air.
In the United State, the CDC maintains responsibility at the
federal level for surveillance of foodborne illness. For many
types of foodborne diseases, only a small proportion may be
reported by so-called passive surveillance systems, which rely
on the reporting of cases of foodborne illness by clinical
laboratories to state health departments and ultimately to the
CDC. In contrast, the CDC Foodborne Disease Active
Surveillance Network (FoodNet) is an active system whereby
public health officials maintain frequent direct contact with

3. clinical laboratory directors to identify new cases of foodborne
illness. Examples of the foodborne diseases that are monitored
are those caused by parasites such as Cyclospora and
Cryptosposporidium and bacterial agents such as
Campylobacter, E.coli 0157:H7, Listera monocytogenes,
Salmonella, Shigella, and Vibro. Another factor that has
contributed to the rise of these pathogens is globalization of the
food supply.
The surge in livestock production around the world, including
most part of Asia, has resulted in unprecedentedly large
populations of closely confined animals, particularly pigs and
chickens. Today, large hog-raising operations, with tens of
thousands of animals on a single farm, are common throughout
parts of Asia, North and South America, Europe. A number of
infections agents tend to be associated with an increasing
intensity of production and concentration of animals in limited
spaces. The editorial also indicates that these infections agents
“pose a potentially serious threat to human health.” Other
potential hazards arise from fruits and vegetables that originate
in developing countries and are consumed in developed
countries. In addition, the processes (e.g., cooking, treatment,
and pasteurization) designed to deactivate pathogens “can and
do fail.” Biotechnology and genetically modified (GM) foods
hold promise for addressing the need for more food supplies as
the world’s population increases and, at the same time,
available land and water for agricultural uses diminish.
Examples of GM food are those that result from genes that have
been manipulated (e.g., through recombinant DNA
technologies). These technologies may lead to increases in
agricultural productivity and food availability for a burgeoning
world population.” Back to nature” that is what Americans are
trying to do with the foods that we buy and eat. We are
shopping at farmer’s market. Purchasing organic food,
participating in food cooperative (or co-ops) or even growing
our own food with minimal processing. However, raw milk and
products made from it, (including soft cheese, ice cream, and

4. yogurt) can pose severe health risks, including death. That is
because raw milk has not undergone a process called
pasteurization that kill disease-causing germs such as
Campylobacter, E. Coli, Listeria and Salmonella.
Getting sick from raw milk can mean many days of diarrhea,
stomach cramping and vomiting. Less commonly, it can mean
kidney failure, paralysis, chronic disorders and even death.
Many people who chose raw milk thinking they would improve
their health, instead found themselves (or their loved ones) sick
in the hospital for several weeks fighting for their lives from
infections caused by germs in raw milk. For example, a person
can develop severe or even life-threatening diseases such as
Guillain-barré syndrome, which can result in kidney failure and
stroke. Aren’t raw or natural foods better than processed foods?
Many people believe foods with no or minimal processing are
better for their health. Many people also believe that small,
local farms are better source of healthy foods. However, some
types of processing are needed to protect health. For example,
consumers process raw meat, poultry and fish for safety by
cooking. Similarly when milk is pasteurized, it is heated just
long enough to kill disease-causing germs.
Foodborne illness is a serious public health issue both
nationally and globally. Given the national and global food and
disease challenging facing the U.S in the 21st century,
protecting America’s food supply must be a top priority. Below
is a list of urgent food safety actions needed to protect millions
of Americans, especially the vulnerable population, from
foodborne disease:
· Fully fund and implement the Food and Drug Administration
(FDA) Food Safety Modernization Act (FSMA). This law has
ushered in a new proactive and preventive approach to food
safety at FDA, the federal agency most responsible for the
safety of America’s food supply. Importantly, the law has
provisions to help FDA in managing the escalating foreign
imports of food, especially fresh produce. Congress and the in-

5. coming Administration need to provide funding to meet FSMA’s
preventive controls and produce safety standards, as well as the
transportation and foreign supplier verification programs.
· Improve surveillance of foodborne illnesses. Foodborne
illnesses are greatly underreported, with only a few states
meeting reporting requirements. In addition to improved
reporting, we need food and foodborne illness data to be fully
integrated with other human health information, and we need to
expand the use of new surveillance technologies, such as whole
genome sequencing. Congress and the incoming Administration
need to provide funding to state public health departments and
laboratories to support clinical analysis of foodborne pathogens.
Benefits from developing an improved data sharing
infrastructure, with strong clinical capacities, include more
information about the spread of human and animal disease and
ways to prevent future foodborne illness outbreaks.
· Limit the use of antimicrobials in livestock and poultry.
Currently, the use of antimicrobials in livestock and poultry has
not been adequately monitored. Without restrictions on the use
of antimicrobials (antibiotics) in food-producing animals, the
emergence of antimicrobial bacteria will increase and threaten
our ability to treat many types of human infections. The FDA
and USDA must take action to reduce the overuse of medically-
important drugs for human diseases. Programs to measure the
use, dosage and types of illness associated with animal
antimicrobial treatments must begin as soon as possible.
Whether preparing food for a family reunion or a community
gathering, people who are great cooks at home are not
necessarily know how to safely prepare and store large
quantities of food some simple steps volunteer cook can make
the event safe and successful! Did you know that the bacteria
that cause food poisoning multiply quickest in the “ Danger
Zone” between 40° and140° Fahrenheit? Many people think

6. they can tell when food is “done” by checking its color and
texture, there is no way to be sure it’s safe without using a food
thermometer. Cooked food is safe only after it’s been heated to
a high enough temperature to kill harmful bacteria. Color and
texture alone won’t tell you whether your food is done. Instead,
use a food thermometer to be sure. Illness-bacteria can survive
in many places around your kitchen, including your hand,
utensils, cutting boards and countertops. Wash hands and
surfaces often. Unless you wash your hands, utensils, and
surfaces the right way, you could spread bacteria to your food
and to your family. Wash hands the right way for 20 seconds
with plain soap and running water. Washing your hands the
right way can stop the spread of illness-causing bacteria. Wash
fruits and veggies, but not meat, poultry, or eggs. Did you know
that even if you plan to peel fruits and veggies, it’s important to
wash them first because bacteria can spread from the outside to
the inside as you cut or peel them? Refrigerate promptly.
Illness-causing bacteria can grow in many food within two
hours unless you refrigerate them. (During the summer heat, cut
that time down to one hour). Why does it matter to refrigerate
food? Illness-causing bacteria can grow in perishable foods
within two hours unless you refrigerate them. By refrigerating
food promptly and properly, you can help keep your family safe
from food poisoning at home. Cold temperatures slows the
growth of illness-causing bacteria. Raw meat, poultry, seafood
and eggs can spread illness-causing bacteria to ready-to-eat
food unless you keep them separate. Use separate cutting boards
for produce and for meat, poultry, seafood and eggs. Placing
ready-to-eat food on a surface that held raw meat, poultry,
seafood or eggs, can spread bacteria or make you sick. But
stopping cross-contamination is simple. Keep meat, poultry,
seafood and eggs separate from all other foods at the grocery.
Conclusion
Food safety is best ensured by the shared responsibility of
everybody involved with food from the professional to the
consumer. All along the food chain, various procedures and

7. good practices are implemented to ensure that the food which
reaches the consumer’s table is fit for consumption, that the risk
of contamination are minimized so that the population as a
whole is healthier from the benefits of safe quality food. But
responsibility for food safety should not only be the priority of
professionals in the food industry. There are rules and
procedures to guide the professionals, but the consumer is
equally responsible in order to ensure the safety of food in the
home. The best way to practice food safety is to be well-
informed about the basics of food: natural processes and,
especially, the hazards to food from chemicals, both those
naturally occurring and those coming from the environment.
Ultimately, everyone benefits from being better informed about
food safety. Food safety is of necessity a shared responsibility.
Works Cited
"CDC and Food Safety." Centers for Disease Control and
Prevention. Centers for Disease Control and Prevention, 30
Mar. 2017. Web. 02 May 2017.
Center for Disease Control and Prevention. "Information for the
Public." Centers for Disease Control and Prevention. Centers
for Disease Control and Prevention, 01 Sept. 2016. Web. 02
May 2017.
Center for Food Safety and Applied Nutrition, U S Food and
Drug Administration. "FDA Food Safety Modernization Act
(FSMA)." U S Food and Drug Administration Home Page.
Center for Food Safety and Applied Nutrition, 20 Apr. 2017.
Web. 02 May 2017.
Centers for Disease Control and Prevention. "CDC and Food
Safety." Centers for Disease Control and Prevention. Centers
for Disease Control and Prevention, 30 Mar. 2017. Web. 02 May
2017.
Centers for Disease Control and Prevention. "Food Safety and
Raw Milk." Centers for Disease Control and Prevention. Centers
for Disease Control and Prevention, 10 Mar. 2015. Web. 02 May

8. 2017.
Centers for Disease Control and Prevention. "Winnable
Battles." Centers for Disease Control and Prevention. Centers
for Disease Control and Prevention, 16 Oct. 2015. Web. 02 May
2017.
Foodsafety.gov. "What Government Does." FoodSafety.gov.
U.S. Department of Health and Human Services, 21 Aug. 2009.
Web. 02 May 2017.
Foodsafety.gov. "What Government Does." FoodSafety.gov.
U.S. Department of Health and Human Services, 21 Aug. 2009.
Web. 02 May 2017.
Friis, Robert H. Essentials Of Environmental Health. Sudbury,
MA : Jones & Bartlett Learning, 2012. Print.
Services, Hhs/cdc/nceh/environmental Health. "Environmental
Public Health Practice and CDC’s Food Safety Winnable
Battle." Environmental Public Health Practice and CDC’s Food
Safety Winnable Battle (n.d.): n. pag. Apr. 2017. Web. 2 May
2017.
Shehbaz, Muhammad. "Evaluation of Current Food Safety
Practices at Various Food Establishments in Lahore." Journal of
Food Processing & Technology 07.03 (2016): n. pag. Web. 2
May 2017.
"2017 and Beyond: Reforms Needed to Protect Americans from
Foodborne Illness." THE CENTER FOR FOODBORNE
ILLNESS RESEARCH & PREVENTION | 2017 and Beyond:
Reforms Needed for Food Safety. N.p., n.d. Web. 02 May 2017.
United States Department of Agriculture Food Safety and
Inspection Service. "FSIS." 7 Food Safety Steps for Successful
Community Meals. United States Department of Agriculture
Food Safety and Inspection Service, 28 Sept. 2015. Web. 02
May 2017.
Verrill, L., R. Bruns, and S. Luccioli. "Food Safety." Health
People. Healthy People, 10 Jan. 2015. Web. 02 May 2017.

9. Environmental Health
Instructions:
.
1. Select one of the following assignments topics (or one of
your own):
a. Lead in water c. Air pollution
f. Bedbugs
i. Global warming
2. Go to at least five environmental websites, textbooks and/or
journals to gather information about your topic. You can also
use the links that I have provided at the end of this assignment.
Be sure that a) the website address ends in .EDUOR .ORG OR
.GOV. (At the end of each chapter there are some great
references that you could utilize; b) The references are to be no
more than five years old.
3. Write your paper using the following format:
A. Statement of the problem: Here you will define as well as
explain the environmental problem.
B. Literature Review: Here you will place all of the information
that you gathered from question#2 above.
C. Discussion: In this section you will explain what your
findings mean.
D. Recommendations: In this section you will state, based on
your findings, what you would do to eradicate the problem.
E. Conclusion: From the information that you gathered from this
topic and from the text, what do you now think about the
problem.
F. References: Be sure to include all sources of information.
This assignment will be graded on content and style. Grammar
and spelling count. Papers must be typed using double spacing
and standard 1″ margins. Present in a narrative, using 12-point
size type. Your paper should be approximately 7-10 pages.

10. Examples of Websites:
1. https://www.cdc.gov/nceh/
2. https://www.epa.gov/bedbugs/bed-bugs-public-health-issue
3. http://www.who.int/phe/en/
4. www.niehs.nih.gov
5. www.leonardodicaprio.org
6. www.epa.gov
7. www.ajph.org
8. www.osha.gov
9. www.pureearth.org
10. www.fda.gov
11. www.usda.gov
12. www.ehrs.upenn.edu
13. www.cdc.gov/niosh/homepage.html
14. www.climatecrisis.net
15. www.nj.gov/dep
16. https://www.edf.org/
17. http://www.who.int/phe/en/