Food Safety Radio Public Service Announcement – Coursework Example
Food Safety Radio Public Service Announcement Before you purchase any food, it is very important that you inspect the food. Common things to look out for include coloring, slime on products such as meat, rancid odor, signs of dirt and expiration date. It is important to be extra cautious when purchasing food products such as vegetables, fruits and cheese that you intend to eat raw.
The first step in preparing food is to ensure your hands are clean. This should be done before, during and after cooking. In addition, the kitchen should always be kept clean. When preparing foods such as vegetables, it is necessary to clean them thoroughly before embarking on cooking. Foods such as meat and poultry should be cooked thoroughly.
Foods should be properly stored at home. The refrigerator should be maintained at temperatures below 400 F, and the freezer below 00 F (Dalziel, 2011). In storing foods, always ensure you do not crowd the refrigerator. Left over foods should be placed in shallow containers and covered before they are stored in the fridge. This should be done within two hours after the food was cooked.
Failure to observe these safety issues may cause various illnesses. People consuming expired foods are at risk of contracting diseases such as Botulism, meningitis, strep throat among others. Lack of proper food storage may encourage growth of bacteria and other microorganisms which may release dangerous toxins that cause food poisoning (Nagar & Bendekar, 2009).
Consumers can obtain information regarding food safety from agencies such as Centers for Disease Control and Prevention. In determining credibility of the source of nutritional information, the following guideline can be used.
Determine the credentials of the individual offering information.
Purpose and objective of the message.
Establish whether the claims made have any scientific backing.
This criterion is important to use since some sources of nutritional information may offer unrealistic and false claims meant to promote a product.
Dalziel, R. D. (2011). Assessing the terrorist threat to the food supply: food defense, threat assessments, and the problem of vulnerability. International Journal of Food Safety, Nutrition and Public Health, 4, 12 – 28.
Nagar, V., & Bendekar, J. R. (2009). Microbiological quality of packaged sprouts from supermarkets in Mumbai, India. International Journal of Food Safety, Nutrition and Public Health, 2, 165 – 195.