Aveneu Park, Starling, Australia

Food food production, packaging, deliver, etc. There are seven

regulations in the United States hold a strict policy against pathogens in
food. Companies must be informed about the safety regulations of products before
given to the consumer. There are multiple federal agencies that are specified
to regulate the safety of food. The Food and Drug Administration (FDA) is a
federal agency that promotes the health and safety control of products being
sold to the public. In the food industry, the FDA is the main agency that
enforces the safe standards for meat, poultry, and fresh eggs. The agency is in
charge of preventing health hazards and the spread of disease. If there is an
outbreak, the FDA must recall items and find the source of the break. The FDA
must protect the public and implement the regulations to prevent outbreaks
caused by manufacturers. The United States Department of Agriculture (USDA) is
the second federal agency that is in charge of the fresh produce, farming,
agriculture, and planting of food. This agency implements the farming
regulations to protect farms and its natural resources. Both the FDA and USDA
require a Hazard Analysis and Critical Control Points (HACCP) program for food
production companies to avoid hazards that can potentially happen. To prevent a
disease outbreak food companies must have an understanding of the HACCP plan a
have it implemented before touching food. This plan is used to prevent and
avoid hazards that can potentially happen during the food process. The benefits
of a HACCP plan is that it can be followed and used for the whole food
production process. This includes the growing of plants, food production,
packaging, deliver, etc. There are seven critical points of HACCP that a
company must apply in case of an outbreak. To find the source a company must
conduct a Hazard Analysis, identify critical control points, critical limits,
corrective actions, record keeping, and verification to keep the public safe.

            Potentially hazardous food can be
tested to check if it can be dangerous for consumption. The in class experiment
was focused on food from the Arbor Grill at California State University Northridge.
The product our group tested was the non-temperature abused Vegan wrap. The
purpose of the lab was to see if the wrap was hazardous to consume. By testing the
product we can potentially find the source of contamination and how it was
contaminated. The possibility of the food being contaminated could be tracked
to the processing, packaging, or preparation at CSUN. To test the food, multiple
methods were used to test for positive results for staphylococcus, clostridium,
or salmonella. Using the media at the right temperature, coliforms will form to
show a positive sign of bacteria. Salmonella is most commonly found in lettuce
caused by the juice formed inside the plastic packaging bags. Because lettuce
is transported in bags the moisture causes Salmonella to grow. Salmonella can
be present in fresh and raw food because it was not exposed to high temperature.
The vegan wrap we tested was not temp abused which makes it a higher chance of being
contaminated. After multiple experimentation we were able to test the product
and see if it was free of contamination and safe to consume and followed the
safe eating standards of California.

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