Concept:
The public expects to be safe from food poisoning when they eat out, and to be free from environmental carcinogens.
Key Words:
Hazard Assessment, Critical Temperatures, Significant hazards, FDA Inspection sheets, Food handlers & food handling, Food at risk, Food borne outbreaks, Manager training & certification, Inspection methods, places inspected, closures, education vs. policing, contamination, outbreak investigation.
Objective:
After this seminar students should be able to describe
- The role of the public health agency in preventing the transmission of food borne illness
- Summarize the policies used to develop food service surveillance.
- The major topics upon which state public health law focuses
- The surveillance role of the local health agency in promoting food safety.
- The role of the Joint Commission for Health Care in developing new programs to improve access to health services.
Read this material on changes in food safety over last 50 years, from the MMWR FIRST.
References:
Maxcy Rosenau 13th Edn. Chapter 34. 14th Edn. Chap 10, Sec. A
Readings:
CMG Buttery - Essays,
No 8 Section on Food Service &
Essay 13, Laws..
Schneider: Intro to Public Health, 2nd edn, Chapter 23
Food Bookmarks