Food Safety Issue in Queensland: Analysis and Management

Soumya prakash Biswal
HP [Company address]
PUBLIC HEALTH RISK

FOOD SAFETY ISSUE 1
Contents
PART 1...................................................................................................................................................2
PART 2...................................................................................................................................................3
REFERENCES..........................................................................................................................................8

FOOD SAFETY ISSUE 2
PART 1
The chosen issue in the present report is a food safety issue in Queensland. To analyze the
issue, the framework suggested by the World Health Organisation (WHO) DPSEEA
framework will be used. The major rationale behind the WHO framework is to evaluate the
environmental health effect of food safety issues in Queensland (Reis et al., 2015).
Driving Forces – Food safety issues in Queensland region cannot be ascertained to the
economic developments, technology or population alone identified in the framework.
Technological developments have helped in the automation of food industry starting from
production farms to servicing agencies (food caters or restaurant owners). But more the
technology, lesser is the human intervention that leads to food safety issues. Similarly, poor
use of technology can also be a driving factor where temperature, storage conditions are
major risk factors. Population growth is indirectly related to food safety. With an increase in
the customer’ s at a particular region the pressure on food industries increases, forcing them
to compromise on quality (Ariyawardana, Ganegodage, & Mortlock, 2017).
Pressure – The food safety issues are mostly related to production and Consumption in
Queensland. Cross-contamination during production and consumption of half-cooked food or
less hygienic food ids the main cause (Lee, Abdul, Thong & Chai, 2016).
State – Natural resources or pollution has a lesser effect on food safety issues recently
identified in Queensland as most cases are due to cross-contamination and poor safety or
hygiene protocols to be followed (Rajapakse, 2015).
Exposure – Mostly occurs when human consumes such food from any sources either directly
from production farm house or cooked inappropriately against the recommended standardised
protocol. Both Campylobacter and Salmonella poisoning reported are due to cross-
contamination and poor hygiene (Carvalho, 2017).