Conduct some research on foodborne illness outbreaks in different regions around the world. Note how different areas may have more or fewer outbreaks (reported) than other regions. Choose one culture or region to discuss.
Describe some food handling or food safety practices that are acceptable (or necessary) in that culture or region, and compare those practices to the food safety techniques and practices you have been taught.
For instance, in some regions, modern refrigeration is not in every household. How is that overcome to ensure food safety? In other cultures, the U.S. recommended cooking temperatures may not be followed or recommended for any number of reasons. Does that result in more foodborne illness outbreaks? Why or why not?
Explain why historical positions on food preparation practices may come into play in different cultures or regions in the world. Describe how cultural and historical perspectives may influence food preparation techniques. Finally, suggest food safety practices that could be put into practice in that region to reduce the number of foodborne illness outbreaks in that region.
I have chosen the African region but the writer may choose a different region just please don’t pick the United States.