Food is a universal human need , and people hope and expect that the food they consume will not hurt them. From coast to coast Americans enjoy access to an array of meats and other animal products ,grains ,and thousands of frozen and packaged goods ( Sherrow, 2019) .Pesticide use has long been a topic of debate across many agricultural spectrum . Except as provided by the sub chapter 11 contained in the Environmental Pesticide Control Section 13 ab no person in any state may distribute or sell to any person that is not registered under this sub chapter .
Drifting Pesticides
Scientists have documented the effects of specific pesticides including three toxic organo chlorins ,DDT, and Heptachlorines . Introduced in the 1940's all three were applied to fruit, vegetables and Tobacco crops ( Food Safety ,2019) . Chlordane was used in lawn care and both Chlordane and Heptachlordane were used against termites . These products can enter the body by air and skin and then accumulate in fatty tissue and organs . They have been linked to liver disease and cancers ;including brain tumors . All three were banned -DDT in 1972 ,Chloridane and Heptachlore in 1987 but they are not biodegradable .
Today there are safer pesticides and as we have evaluated in the past ( Public Health Professionals ) Pesticide use is still a topic of much debate were specific populations are concerned and were crops are concerned .
Principles In use of Pesticides.
1- Conduct a hazard analysis : plants determine the food safety hazards , identify the preventative measures the plant can apply to control these hazards., identify the preventative measures the plant can apply to control these hazards .
criticle
2- Identify critical control points . A control-point (ICCP) is a point step on procedure in a food process at which controls can be prevented ,eliminated or reduced to an acceptable level. A food safety hazard is any biological , chemical , or physical property that may cause a food to be unsafe for human consumption.
3- These are actions to be taken where monitoring indicates a deviation from an established criticle point . The final rule requires a plants (HACCP) plan to identify the corrective actions to be taken if a critter limit is not met. Corrective action action are intended to ensure that no product injurious health.
References
Sherrow, V (2008) Food Safety. Point Counter Point . Chelsea House Publishing USA
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