To our readers, this is not a diet plan guide or a cook book. It is not 

intended to talk much about any vitamins nor on exercise. It is a new attempt to 

gather reliable and new ideas into one volume about food safety and protection. 

The social structure here in these United States and in many other nations 

have taken a different turn. That turning has been in the direction that a large 

number of Americans and American families as well as in many of the other 

nations are no longer eating at home due to changes in family structures and 

responsibilities; since both mother and father are working away from home, just 

about everyday. They are on the go all of the time. Therefore more people are 

eating out in restaurants and in other public dining facilities. All of these 

individuals and their families, are to be enlightened on food safety and protection. 

Together we are all responsible to protect the public's health, which are our 

individual health issues collectively. 

The job of food safety inspections and oversight can no longer be left to 

Environmental Health Specialists / Sanitarians and to the Department of 

Agriculture's Agents alone. There will never be enough of these professional 

inspectors at either state or local levels to enforce food safety; especially during 

this era of sequestration in governments and shutdown , all over this country, when 

personnel are reduced with budget cuts. With the appeal from this writer and 

many others with special interest in food safety are making all efforts to get the 

general public to be involved continue to grow stronger. With the general public 

involved, will enhance the inspection process by implementing a 24 hour 

observation in each facility by all of us as customers, to be part of the continuous  

 

monitoring activities that is needed. 

As part of an answer to the over whelming call for public involvement, this book 

should provide the basic knowledge for every literate individual and citizen to 

learn more about safe food for themselves, their families and friends, while we 

crowd restaurants, cafes, food courts, churches, private clubs and all other diversified eating hallways in 

our communities particularly on weekends and holidays or even at home and as we travel on 

American highways. The language of the subject matter in the text of this 

book must be clear to the point and should be easily understandable to all who can 

find time to read it when they find this book. This writer knows for sure that 

many books are already available on problems of food processing and production, 

but a large number of these books are not easily available to the general public; 

these books may be stored or locked up in public health schools and libraries. If 

for any reason they become available to the public, terminologies are very 

technical and cannot be easily comprehensable to the average person that actually 

needs this information. This book (Food Safety is First) will specifically try to 

break the seal on the knowledge on food safety and protection as a self dedication 

from this writer to help improve upon our public's understanding of food safety and 

prevention for controlling food-borne illnesses which are occurring everywhere. 

We are guaranteeing that for the price of a e-book or that of a paper back, 

you are going to have primary hazard control, preventive measures on food that 

should make your cherished moments in those eating places of your hearty choice 

to ever remain remarkable for a life time. For the first time, the information 

provided in the pages ahead will not be anecdotes but true impact information; as  

 

straight facts about the seriousness of the food safety problems as they exist. 

Safety for foods that we all eat every day has been brought to attention as a 

responsibility for all of us, as food handlers either at home, in public restaurants, 

hospitality and tourism sites or for those of us out there up and down on the public 

highways. 

Is there really a food safety problem in America? 

Undoubtedly! It has been estimated that 81 million food-borne illnesses on 

record occur each year with 10,000 preventable deaths. (Food and Dmg 

Administration 1997). A food-borne disease or injury occurs when an individual 

eats food that may contain pathogenic disease causing microbes, harmful 

chemicals or physical objects that can cause choking, pain or may be an injury to 

the mouth and other internal organs. 

Food that we eat can look, smell, and taste completely normal during service; 

appearing to be of excellent quality but may not be safe. Micro-organisms, 

chemicals and physical matter are all found in raw food as it grows, get harvested 

and even when processed; whether we import them from other nations or when 

they are from United State's sources. 

The amount of contamination found in each food and combined food 

products, depends on what it acquires during growing, harvesting, processing by 

manufacturers, handling by distributors and during storage. All food handlers, 

whether they pick crops from the fields, slaughter animals, or are preparing foods at  

 

home, in restaurants or in a hospital kitchen are critical sources of pathogens, 

chemicals and adulteration. 

Food handlers as food science recognizes them, are the second biggest contributors 

to hazardous conditions of any food through unsafe food handling and preparation 

practices. 

We should realize a fact that we as consumers have a very important role, that is, 

we are to handle all foods safely, keep them hot or cold and out of the danger zone 

41 degrees F. to 135 degrees F.), and eat them promptly when prepared. If we 

all refuse to be responsible, surviving microbes in food can multiply and cause 

grave illness in some of us when we least expect. Again because of the ways 

foods are now grown, harvested, processed and supplied to grocery stores for 

consumer uses the persons who are taking the responsibility to cook or prepare the 

food have become the most important hazardous control point; NOW that we have 

learned that there is a continued lacks and slacks of hazard control at the sources of 

our food supply in the food care chain, food preparers and handlers are going to 

remain the main hazard control point for many years in the future. 

 

 

Food Safety is First by Varney Kanneh by Mitchell Davis