ABSTRACT
Food is an integral part of our lives; it is required by human beings for their basic survival and existence. Hence it is critical that food safety guidelines and practices be followed and observed at all times. The World Health Organization (WHO, 1988) defines food safety as “steps and measures that are taken during various stages of food preparation, like its distribution, storage, handling, and preparation to ensure it is safe to be consumed by humans.” But are these steps and measure being followed? The Centers for Disease Control and Prevention (CDC, 2011) estimates the number of foodborne illnesses, hospitalizations and deaths in the USA each year. According to recent estimates 48 million people fall sick due to foodborne illness every year, 128,000 people are hospitalized, and 3,000 people die due to foodborne illnesses. These are only reported numbers, and do not include cases that go unreported where people opt for self-medication and do not visit a doctor or hospital. The U.S. Food and Drug Administration (FDA, 2009) has identified the five most important risk factors impacting food safety. They are: (1) poor personal hygiene, (2) inadequate food cooking, (3) improper food holding temperatures, (4) unsafe food sources and (5) contaminated equipment. The Centers for Disease Control and Prevention (CDC, 2011) has also identified these same five factors as majorly impacting food safety.
