FSIS is the public health agency in the US Department of agriculture responsible for ensuring that the nations commercial supply of meat poultry and processed egg products is safe wholesome and correctly labeled and packaged.
TheFDA is charged with protecting the public health by sharing that foods are safe wholesome sanitary and properly labeled that cosmetics and dietary supplements are safe in properly labeled that human in veterinarian drugs and vaccines and other biological products and medical devices intended for human or use or safe and effective regulating tobacco products and protecting the government from electronic radiation.
CDC leads federal efforts to gather data on foodborne illnesses investigative foodborne illnesses and outbreaks and monitor the effectiveness of prevention and control of efforts in reducing foodborne illness CDC also plays a role in building state and local health department epidemiolgy laboratory in environmental health capacity to support foodborne agency surveillance and outbreak responsibility
Jumanji
explanation: thought of it
The correct answer to this open question is the following.
The potential kitchen contaminant I am going to choose is the most common: people´s hair. That is why the first rule for people who work in the kitchen is to have their hair neatly tied back and to wear some kind of hair protection.
So this idea supports the way I would establish the seven principles of the HACCP (Hazard Analysis Critical Control Point) procedure, in order to eliminate this contaminant from my kitchen.
People's hair has many invisible substances that could be dangerous when preparing the ingredients for the food. So a more strict control and application of the principles of the HACCP would create a culture of prevention.
The seven principles of HACCP are 1) Conduct a hazard analysis. 2) Identify the critical control points. 3) Stablish critical limits. 4) Monitor the critical control points. 5) Establish a corrective action. 6) Verification. 7) Keep records.
