What Consumers Should Know About Food Safety

Food and vermin are the topics presented in twenty-five bite-size tales by food safety practitioner David Walpuck. The reader is introduced to the odiously unsanitary conditions witnessed in various dining establishments and the potential health risks afforded by such unhygienic negligence, these hazards are addressed and resolutions enumerated. Macroscopic rodents such as mice and rats compete with the insects for the food supply, microscopic fungi, bacteria and invisible viruses are opportune organisms that readily infect the diner. Food workers neglecting to effectively wash hands, utensils, and food products serve as potent vectors of disease. The results of unsanitary practices can produce diarrhea, vomiting, fever, and even death for the unfortunate consumer. Food safety is important and this report will cause the diner to better inspect the cleanliness and practices of the restaurant and its workers. While microbes are not themselves discernible, be on the lookout for roaches, flies, mosquitoes, mice, rats, and obvious decaying food residues. Looking at the situation through this inspector’s eyes provides a quick read written in an unpolished superficial style with many factoids and repetitions filling the pages.