Research Paper

Annotated Bibliography

Khan, Zahid. “Resturant Food Purchasing.” LinkedIn. N.p., 14 Feb. 2015. Web. 26 Nov. 2017

This article talks about how newer restaurants care more about how and where they get their food from. The do more research on where they can get their foods and how it will benefit them in their business. This article says that the best way to get their food is by making a long-term agreement.

This article is creditable because it helps understand how newer and healthier restaurants are more concerned about the type of food that is being put on people’s plate. This is super helpful for my paper because it provides information on how each restaurant is different and that they all cant get their foods from the same places.

Lo, Y. M. "Better Food Safety Practices." Food Science & Nutrition, vol. 3, no. 3, 2015, pp. 169-171.

In the article “Better Food Safety Practices” it explains how we in the United States haven’t really been paying attention in the way our food gets out into super markets. This article has four sets of pictures that explained in detail situations where we have faced serious problems that can harm us when we eat these foods. The first image is caramelized apples. A lot of times with prepacking foods they have a risk of having Listeriosis outbreak in out foods, causing us to get sick. Another problem that we face in our food industry is the how clean the stations or areas that are making our food, and packing them. Majority of our problem is that we do not clean our foods correctly.

This article is credible because it explains how we have failed our markets with selling foods that aren’t clean or processed in the right way. This article can really help me with my paper because I can explain how restaurants have to be very careful with the food they are putting on their customer’s plates. They are defiantly more cautious on where they get their food and how they clean it. Something that interests me the most about this article is that we have the solution to the problem of our food safety but it is still a big issue.

Pietrangelo, Ann. “E. Coli Infection.” Edited by Jill Shulman, Healthline, Healthline media, 17 Aug. 2017, www.healthline.com/health/e-coli-infection#overview1.

This article explains the causes the symptoms and preventions of the infectious disease E. Coli. It explains that we all have a type of E. Coli in our systems but there are certain types of E Coli that affects us and causes infections. Some of the symptoms are abdominal pain, diarrhea, and fever. If the situation gets serious some symptoms include bloody urine, bruising, pale skin, etc. Doctor Shulman explains that it is most likely caused because of improper food handling, food processing, contaminated water, person to person, and from animals.

This article is very credible because it explains how we are beginning to get infections and diseases because of the food we are eating and how it is being processed. This is helpful for my paper because it explains how E Coli. Was a big issue when Chipotle started having issues with their products, causing their customers to get sick. Clearly the place they are getting their products from is the problem. This article interests me because it explains how E Coli. Came about and what causes it.

Presico, Nick. “How Does Restaurants Look for Food Suppliers.” N.P., 26 Aug. 2016. Web. 26 Nov. 2017.

This article explains how most restaurants don’t have to go looking for suppliers. Usually this big company’s like Sysco make their way to find these restaurants and persuade them to buy their foods from them. In this article Nick expalins his duty as a Sysco representative and how he would go about getting people to sign with them company.

This source is creditable because it explains about a specific exp3riences and how it some restaurants may fall in to this category of buying with specific companies. This is very helpful for my paper because it makes it easier for restaurants and some times people can get lazy and not want to investigate where they are getting their food from. This article interested me because it gave us helpful tips and information on how restaurants are persuaded into buy food from specific companies.