Food Safety and Vectors

Food Safety and Vectors

Staff Training

Mandatory training for the employees that work in the kitchen and the cafeteria on food safety is the long-lasting solution to enhance food safety. According to Yapp and Fairman (2006), there is scanty evidence that shows the effectiveness of food enforcement programs in changing the behavior of the employees and kitchen staff in ensuring that food is prepared and handled using the highest standards of hygiene (Ditzen, Pellegrino & Vosshall, 2008). On the other hand, when the staff training for employees working in the cafeteria is absent, the kitchen and cafeteria workers are likely to develop habits that are difficult to correct and costly where there are many incidences of food poisoning (Yapp & Fairman, 2006). If the staff training is carried out correctly and the management ensures that all the employees have received training, the final food products delivered to the consumers is safe for consumption and the cafeteria can maintain a positive public image (Ditzen et al., 2008). Training exposes the staff members to new hygiene practices like checking if food is cooked thoroughly and the steps that should be taken if a member of staff gets sick during working hours to avoid food contamination.

Workers Behavior

Workers behavior can compromise the food safety in different ways. The first behavior that can contaminate food is failure to wash the hands before handling food (Ditzen et al., 2008). For example, if a staff member does not wash hands after using the handkerchief, the bacteria can get into the food, and when ingested by the cafeteria customers it can result to disease. The other behavior that compromises the safety of the food is the use of cutting boards that have already developed cracks and crevices (Yapp & Fairman, 2006). The crevices and the cracks offer a favorable environment for the bacteria to bleed and later get into the food items placed on the cutting board.

Protection against Mosquito Bites

The best option for the campus population to protect themselves from being bitten by mosquitos and contracting the West Nile Virus is the use of the DEET repellents. According to Ditzen et al., (2008), the DEET repellants are cost effective because most of them cost two US dollars and below. The Environmental Protection Agency has also given the assurance that DEET is safe for use provided it is used following the given directions (Yapp & Fairman, 2006). Since the campus community has a high concentration of adults, DEET would be effective because only babies below the age of two months are not allowed to be exposed to the product. The DEET repellents have proven effective in preventing mosquito bites because they remain active for hours relative to other repellants. Yapp and Fairman (2006) explain that the repellants are also comfortable to use because they are odorless due to the micro-encapsulation technology used. By using the DEET repellants, the students can successfully keep the mosquitos away in longer distances.

Mosquito Population Control

The campus community needs to work on harborage reduction to control the mosquito population effectively (Yapp & Fairman, 2006). Harborage can be reduced through cutting the grass in the campus environment as short as possible as well as thinning the shrubs to enhance air circulation through the shrubs that disrupt the mosquitos and create an unsuitable environment for them to rest. Mosquitos often choose shady, humid and cool areas for resting during the day and attack later in the night (California Department of Public Health, 2013). Activities to reduce harborage do not require many resources, as most of the equipment employed for mowing grass and cutting the grass are readily available.


California Department of Public Health (2013). West Nile Virus FAQs and Basics: Mosquito

Control. Retrieved Dec 16, 2016, from

Ditzen, M., Pellegrino, M., & Vosshall, L. B. (2008). Insect odorant receptors are molecular targets of the insect repellent DEET. Science319(5871), 1838-1842.

Yapp, C., & Fairman, R. (2006). Factors affecting food safety compliance within small and medium-sized enterprises: implications for regulatory and enforcement strategies. Food Control17(1), 42-51.

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