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Food Safety In The United States

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In the United States, there are three main government agencies that are involved with food safety: the Food and Drug Administrations (FDA), the U.S. Department of Agriculture (USDA), and the Centers for Disease Control and Prevention (CDC). These agencies work together to advise consumers how to safely buy, store, and prepare food. One way these agencies provide food safety is through food inspection and grading. Inspections are divided between the FDA and the Food Safety and Inspection Service (FSIS) of the USDA. The inspections can lead to voluntary recalls by manufactures or distributors Grading is the process of judging the quality of meat and poultry, and is operated by the USDA jointly with state departments of agriculture. Food labels
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In the introduction of Food Justice by Robert Gottlieb and Anupama Joshi they talk about how Hurricane Katrina ruined so many schools. They saw this as an opportunity to rebuild their school system. A group of middle schoolers want to voice their opinion and be heard they were called the Rethinkers. They wanted to fix their school system and that was including the meals that they received. They went to local shrimp producers who were also struggle after the storm and they said that major issue was development of industrially farms.

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In 1978, a small natural foods market called SaferWay was founded in Austin, Texas to sell natural foods that was a new format of supermarket business in US. John Mackey and Renee Lawson (Hardy) are the founders of Saferway market, which was specialized in selling natural food. In 1980, the notion of establishing Saferway market improved, resulted to open what is called Wholefoods market. The original Wholefoods market unveiled in 1980 with less than 19 employees (website). At this period of time, there was a few supermarkets in US adopted the notion of selling natural foods.

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How a food safety myth became a legend (2016) concluded this because of the information that was needed to pass the USDA

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The food industry is expected to grow rapidly in the future due to improving lifestyle and rapid urbanization (“Global Fast Food Market”, 2017). With this potential demand created, KHC can easily capitalize the growing foodservice industry and tailor their products to the specific demographic (Bhasin, 2018). Another strong resource KHC can utilize is focusing on nutritious products. As the foodservice industry continues to grow, KHC should further explore on expanding its product portfolio to include healthier options. Natural and organic brands, as well, as small labels buying from local farms, have become an essential part of the consumer lifestyle (Tarkan, 2015).

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In a study by Vollard A.M., Ali S., van Asten H.A., Ismid I.S., Widjaja S., Visser L.G., Surjadi C.h., and van Dissel J.T. on “Risk Factors for Transmission of Food-borne Illness in Restaurants and Street vendors in Jakarta, Indonesia”, the risk factors of contracting food borne diseases were affected by poor hand washing hygiene of the food handlers (street vendors), further relating to the fact that the food handlers may come in direct contact with the food by using their bare hands when handling the food, and also their low educational level which hinders them from the basic knowledge of proper personal hygiene which led to faecal contamination of drinking water, dish water and ice cube. A study by M.P. Azanza, C. Gatchalian, and M. Ortega,

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