Essay on Food Safety and Wellness Promotion

Introduction

Food safety and wellness is a crucial aspect in preventing food poisoning that may be caused by contamination. The contamination of food occurs when it is improperly handled, prepared and stored. There are specific foods that carry a higher risk of causing poisoning than others. Also, some people have a higher risk of getting poisoned with food that others (State of Victoria, 2018). It shows that there is the need for ensuring food safety when handling, preparing and storing to prevent any possible cause of food poisoning and people getting poisoned with food. The response paper will discuss the promotion of wellness and food safety based on the findings from different articles on food contamination and minimizing the risk during food preparation, prevention of foodborne diseases, food allergies and intolerances. Food safety guidelines for children, emergency food plan, policies, and procedures for food safety and promotion of wellness will also be discussed.

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Contamination of Food during Preparation

Kennedy, Nolan, O'Brien, McMahon, McKenzie, Healy, McDowell, Fanning, and Wall (2011) were investigating aspects of determining cross-contamination when preparing food in homes. They found out that food contamination during preparation occurs when an individual does not wash hands properly using clean, warm and soapy water before preparing. In their study, Akanele, Otu Chukwu, and Ahudie (2016) supported the views of Kennedy et al. (2011) by noting that Cross contamination of food during preparation occurs when the same boards are used to cut raw like salads and cooked foods such as meat, poultry, and fish or any other type of seafood. Minimizing contamination risk during food preparation requires a person to wash their hands properly before handling food, use different cutting boards for cooked and raw foods. Cook all foods to a temperature of at least 750 C and always keep away cooked foods from their juices, ready to eat meals and the fresh ones (State of Victoria, 2018).

Prevention of Foodborne Diseases, Food Allergies, and Intolerances

Some of the allergies that people can get from contaminated food are swelling and tingling of lips, red and itchy eyes, running nose, shortness of breath and anaphylaxis (Poppy, 2016). A person having joint pain can realize intolerances to food contamination, headache, fatigue, bloating and migraine. Food diseases, allergies, and intolerances are preventable by understanding the type of population a person is preparing food. The elderly, young children and infants, children with special needs, pregnant women and people with chronic illnesses are at a higher risk of food poisoning (Akanele et al., 2016). Always, ensure to take care when preparing food for these populations and especially high-risk foods such as raw meat, eggs, dairy products, prepared fruit salads and seafood among others.

Always, clean surfaces used when preparing foods, consider additional support for children with special needs due to exposure to allergies (Akanele et al., 2016). Have an individual feeding plan for each child to meet the needs of the child, and prepare the food separately. Avoid preparing food that causes allergies to children with special needs such as milk, eggs, shellfish, and tree nuts among others (California Childcare Health Program, 2006). Educators in schools are advised to educate children regarding food safety as early as possible. Schools are requested to include sessions of food hygiene to educate children about food safety practices when handling, preparing and storing food. Children must be taught when and how to wash hands properly to avoid spreading germs when handling or preparing food (California Childcare Health Program, 2006).

Policies and Guidelines for Promotion of Wellness and Food Safety

Policies and guidelines for promoting wellness and food safety have been set to guide food manufactures on the proper handling of food and food products during manufacture. The Food Code provided by the Food and Drug Administration requires food services and retail establishments to practice in a manner that promotes food safety and wellness (Oria, 2016). The Hazard Analysis and Critical Control Points (HACCP) guidelines state that all food manufacturers should implement allergen control plans that are comprehensive (Stallings & Oria, 2016). Food manufacturing companies should follow the allergen written guidelines and plan provided by the HACCP when manufacturing food products for infants, toddlers, and children with special needs. Food companies must establish and maintain enough and appropriate policies that cover the risk elements of food production, storage, procurement and distribution (HACCP Australia, 2016). The guidelines and procedures promote food quality assurance and safety for customers.

Parents and caregivers of infants and toddlers should follow the recommended food safety guidelines and not prepare food that causes chocking the young children. Foods such as raw vegetables, peanut butter, nuts, meat sticks and popcorn should not be given to children. In case a person decides to give these foods, then they should be ground or cut into small pieces using clean utensils and on clean surfaces (California Childcare Health Program, 2006). In emergency situations, an example of an emergency food plan that can be followed is the Food Safety Guidance on Emergency Situations. It explains how food contamination can be avoided when preparing, serving and storing. Controlling food contamination during an emergency food plan requires exercising various operations related to food preparation (Food and Agriculture Organization, n.d).

References

Akanele, A., Otu Chukwu, U., & Ahudie, B. (2016). Microbiological contamination of food: The mechanisms, impacts and prevention. International Journal of Scientific and Technology Research, 5(3), 65-78.

California Childcare Health Program. (2006). Nutrition and physical activity. The University of California.Food and Agriculture Organization. (n.d). Food safety guidance in emergency situations. Retrieved from http://www.fao.org/docs/eims/upload/215251/emergency.pdf

HACCP Australia. (2016). Food safety bulleting. The Juggler. 23. Retrieved from http://haccp-international.com/wp-content/uploads/2017/12/HACCP-23-final-lr.pdf

Kennedy, J., Nolan, A., O'Brien, S., McMahon, M., McKenzie, K., Healy, B., McDowell, D., Fanning, S., & Wall, P. (2011). Determinants of crosscontamination during home food preparation. British Food Journal, 113(2), 280-297.

Oria, M. (2016). Managing food allergies in retail, food service, schools, higher education, and travel settings. In, Finding a path to safety in food allergy. The National Academies Press. 333-358.Poppy, G. (2016). Food allergy and intolerance. Food Standards Agency, UK. Science Report. 5. Retrieved from https://www.food.gov.uk/sites/default/files/media/document/fifth-CSA-report-allergy%20%281%29.pdf

Stallings, V., & Oria, M. (2016). Finding a path to safety in food allergy: Assessment of global burden, causes, prevention, management and public policy. The National Academies Press.

State of Victoria. (2018). Food poisoning prevention. Better Health Channel. Retrieved from https://www.betterhealth.vic.gov.au/health/HealthyLiving/food-poisoning-prevention