Food Safety in the Workplace

Abstract

T he occupational health nurse in a large manufacturing facility arrives at work early one Monday morning to find three ill employees in the clinic waiting room and a message from several plant supervisors that multiple employees have called in sick. The supervisors are concerned. The employees have reported similar symptoms, including nausea, vomiting, diarrhea, and fever. Furthermore, two supervisors who rarely miss work have also called in sick and other employees are complaining of stomach cramps and diarrhea. The occupational health nurse promptly begins completing a nursing assessment and health history. She discovers that all sick employees attended the company picnic, catered by the facility's food service vendor, the day before. After notifying the local public health department, the occupational health nurse begins to investigate further.The occupational health nurse visits the cafeteria to speak with the manager and inquire about the food served at the picnic.The menu included ham and cheese sandwiches with mayonnaise, hamburgers, potato salad, and cake. The beverages were milk, non-bottled water, and lemonade. All leftover food was discarded, so nothing is available for testing. The manager mentions that yesterday was particularly hot, with a high of 93°F. He states the local health department conducts regular, stringent food inspections. However, he admits they have been short staffed recently and, although he tries to provide adequate training and oversee all food service operations, a few new employees worked at the company picnic. He also mentions his holding temperature logs are "not exactly up-to-date." While talking to the manager, the occupational health nurse notices one of the food service employees cutting raw vegetables on a wooden cutting board just used to cut raw chicken. The cutting board was wiped with a damp, visibly soiled sponge, rather than washed, after cutting the meat. It is abundantly clear that food safety training deficiencies exist in this food service.

Farmers Health and Safety at Sharkia Governorate and the Influencing Environmental Factors

“…2-Nurses who are a member of the farming audience can be effective agents of change because they know the audience in a personal way. 3-To establish a new agricultural nursing specialty, one must overcome obstacles including uncertain funding, a rapidly changing work environment, worker preference for independent decision making, and no existing Ross et al (2006) reported that the occupational health nurse in a large manufacturing facility arrives at work early one Monday morning to find three ill employees in the clinic waiting room and a message from several plant supervisors that multiple employees have called in sick. The supervisors are concerned.…”

Comparison of the Sanitary Conditions of Raw Milk Cheese and Pasteurized Milk Cheese Sold in the Market: A Preliminary Study

“…한국에서도 2018년 1월 1일부터 적용되는 개정된 식품공전의 치즈류의 제조 및 가공기준에서 비살 균원유을 이용하여 제조된 치즈의 경우 60일 숙성 숙성치즈 판매를 허용하고 있다 (식품의약안전처, 2016ab: Song andSeo, 2017;Choi et al, 2018). 하지만 완전식품인 우유는 매우 유용한 음식이 지만, 우유의 품질 특징상 외부의 환경에 쉽게 영향을 받는 식품이다 (Johnson, 2002;Ross et al, 2006;Kim et al, 2015;Choi et al, 2016 (Choi et al, 2018). 따라서 한국의 많은 유가공회사 들이 생산가의 부담 때문에 자체 생산보다는 외국에서 저렴한 치즈를 수입하여 유통하고 있다 (Yoon, 2017;Choi et al, 2018).…”