Despite food safety training requirements 59% of reported foods borne illnesses have been traced back to commercial foodservice operations (CDC, 2006). “The food service sector needs to adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection”. Preventative measures can be taken to mitigate the risks of food borne illnesses and
Background of the FDA Food Safety Modernization Act In the Summer of 2012, more than a half billion eggs were recalled in the United States. These salmonella contaminated eggs were responsible for sickening more than 1,000 people across the country (Jalonick, 2010). This outbreak served as a “wake-up call” for the need to empower the Food and Drug Administration (FDA) to carry out stricter regulations on the food and drug industry. Due to the outbreak and need for stricter regulations, The Food Safety Modernization Act (FSMA) (S. 510 & H.R. 2751) was proposed and signed into law by President Obama on January 4th 2011.
By neglecting to inform a suspect of his Constitutional rights the due course... ... middle of paper ... ...nbsp; 1. Frieden, T. (1999, November 10). Government files brief seeking to preserve Miranda warnings. CNN. Retrieved Saturday May 1, 2004 from the World Wide Web: http://www.cnn.com/US/9911/02/miranda.warnings.01/ 2.
Congress voted on a clean debt ceiling increase on May 31, 2011 to prevent this crisis. That legislation had my support, but it was overwhelmingly defeated by Republicans and Democrats. After weeks of inaction by the House Republican majority to avert default, I introduced my own bill, the Don’t Default on America’s Debts and Destroy America’s Job Act (H.R. 2544). This bill raises the debt ceiling while also calling on Congress to cancel its August recess in order to produce legislation that creates jobs, grows the economy, and reduces long-term budget deficits.
RISK: Health, Safety & Environment, Franklin Pierce Law Center. Retrieved March 20, 2005 from http://www.piercelaw.edu/risk/vol5/summer/friedman.htm Gough, M. “Which Environmental Risks Are Worth Addressing?” Resource Development Council for Alaska, Inc. [Speech]. Cato Institute. 22 November, (1996). Retrieved April 18, 2005 from http://www.cato.org/speeches/sp-mg112296.html Neely, W. B., (1994).
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Tauxe, Robert . "Food Safety and Irradiation: Protecting the Public from Foodborne Infections." Emerging Infectious Diseases 7.3 (2001): 516-521. Print. "The Pros and cons of irradiation as an answer to keeping our food safe."
The Necessity of Food Irradiation In order to understand why food irradiation is necessary, the definition must first be outlined and understood. “Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects” (“Food irradiation is”, 2016). Eliminating microorganisms and insects is accomplished in a few ways. There are three energy sources for food irradiation. First is the use of the elements cobalt or cesium.
“Rain Forest Destruction and Prevention.” The Vocal Point Dec. 1997. 12 Dec. 2000 <http://bvsd.k12.co.uc/cent/Newspaper/dec97/p7/stories/medine.html>. Miller, G. Tyler Jr. Living in the Environment. Belmont: Wadsworth, 1987.
Van Dam, Laura. “Of Seashells, Ancient Climate, and Fossil Fuels.” Technology Review. (May/June 1995) WilsonSelectPlus Number BRDG95041776, Schewe Library, Illinois College, accessed 4/15/2003 . Wittwer, Slyvan Harold. “The Great Promise of the ‘Greenhouse Effect’.” Consumers’ Research Magazine.