Food Safety; Pests and Vectors; Air Quality Essay

Food Safety; Pests and Vectors; Air Quality - Essay Example Among the two approaches stated above; training the restaurant employees seems more practicable and productive. This approach has also been applied at Philadelphia in 2009; Don Sapatkin (2009) explains that they adapted a risk-based approach in which emphasis was given to food worker’s knowledge and behavior. It is very important for them to comprehend as to how contamination is spread and how to prevent it. Frequent inspections by restaurant inspectors also play a crucial role in maintaining a good and healthy standard of food service. Personal hygiene of the workers in the restaurants is mandatory. It is noticed that restaurant owners serve much time on the cleanliness of the kitchens and tables etc. but don’t pay attention if the cooks and workers are washing their hands at regular intervals. The workers should be trained and made aware of the food-borne illnesses they are likely to transmit through their food if they are not hygiene cautious. US Food and Drug Administration (2009) states that there is another very important factor regarding food safety; which is the knowledge of temperatures for cooking specific ingredients .e.g. each portion of cooked chicken must reach a minimal internal temperature of 165F for 15 seconds. They should also be aware as to which food is more prone to develop bacteria and at what temperature they should be cooked to remove them. Workers should be urged to wear head gears whenever they are in contact with food to promote a proactive approach rather than a reactive approach. Another thing that should be monitored is that the temperatures of refrigerators are maintained at a suitable temperature. It is often noticed by inspectors that the air temperature of walk-in refrigerators are kept warm. Question 2: Describe the recommendations you would give the public to prevent further spread of West Nile Virus by mosquitoes. Describe the