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INTRO
DUCT
ION T
O F
OOD S
CIEN
CE A
ND T
ECHNOLO
GY
FOO
D S
AFE
TY:R
ISKS
AN
D H
AZA
RDS
QU
ALI
TY C
ON
TRO
L A
ND
LEG
ISLA
TIVE
ASP
ECTS
(CH
APTE
R 2
3 -2
4)
PRO
FESS
ION
AL
ETH
ICS
LECT
URE
11
FOO
D S
AFE
TY, R
ISKS
AN
D H
AZA
RDS
•Sci
enti
sts
thin
kof
foo
dsa
fety
in t
erm
sof
haz
ards
and
risk
s.
•A h
azar
dis
the
capa
city
of a
thi
ngto
caus
eha
rm.
•The
prob
abili
tyth
ata
defi
ned
harm
will
occu
ris
th
eri
skas
soci
ated
with
the
haza
rd.
•We
reco
gniz
eha
zard
san
dta
keac
tion
swh
ich
will
redu
ceri
sk t
oan
acc
epta
ble
orim
prov
edle
vel.
FOO
D S
AFE
TY, R
ISKS
AN
D H
AZA
RDS
•Sci
enti
sts
firs
tid
enti
fyha
zard
sre
late
dto
food
sor
food
com
pone
nts
and
then
esti
mat
eth
esi
ze o
f th
eri
sk t
hat
the
haza
rdwi
lloc
cur.
•The
ygo
thro
ugh
a m
ulti
step
proc
ess
whic
hst
arts
with
haza
rdid
enti
fica
tion
(i.e.
pes
tici
deor
food
chem
ical
).
•The
nth
eyev
alua
teth
esi
ze o
f th
eri
sk a
ssoc
iate
dwi
thth
eha
zard
. Sci
enti
sts
ask
what
is t
hest
atis
tica
lpr
obab
ility
that
this
haza
rdwi
lloc
cur.
Thi
sis
don
e by
usin
gst
atis
tica
lest
imat
esof
how
larg
eth
eri
sk t
ohu
man
sco
uld
actu
ally
be u
nder
the
wors
tca
se.
FOO
D S
AFE
TY, R
ISKS
AN
D H
AZA
RDS
.The
proc
ess
of id
enti
fyin
gth
eha
zard
san
des
tim
atin
gth
eir
size
RIS
K ASS
ESSM
ENT.
•The
next
step
in t
hepr
oces
sis
to
deci
dewh
atto
do a
bout
the
risk
; tha
tis
to
deci
dewh
ethe
ror
not
the
risk
is a
ccep
tabl
e. T
his
is a
judg
men
tan
dte
rmed
RISK
MANAGE
MEN
T. T
his
proc
ess
is le
sssc
ient
ific
and
mor
eso
cial
and
polit
ical
. In
mos
tca
ses,
gov
ernm
ent
repr
esen
tati
ves
mak
esu
chde
cisi
ons
on t
heac
cept
abili
tyof
ris
ks.
•The
goal
of f
ood
safe
tyis
to
redu
ceth
esi
ze o
f ri
sks
toth
elo
west
reas
onab
lele
velw
itho
utse
vere
di
srup
tion
of t
hefo
odsu
pply
.
Indu
stria
l em
issi
ons
and
efflu
ents
Land
fills
Vehi
cle
emis
sion
Agric
ultu
ral
prac
tices
Whe
re h
azar
ds a
rise
Whe
re h
azar
ds a
rise
in t
he f
ood
sup
ply
in t
he f
ood
sup
ply
Proc
essi
ng
Stor
age
Coo
king
Live
stoc
k
Cro
ps
Seaf
ood
Dis
tribu
tion
Ret
ail
FOO
D-R
ELA
TED
HA
ZARD
S
Ther
ear
efi
vebr
oad
gene
ral c
ateg
orie
san
dse
vera
lsu
bcat
egor
ies
of h
azar
dsas
soci
ated
with
food
s.
Biol
ogic
alha
zard
s
Nut
riti
on-r
elat
eddi
seas
es
Chem
ical
haza
rds
Dir
ect
food
addi
tive
san
dm
acro
com
pone
nts
of f
ood
Phys
ical
haza
rds
BIO
LOG
ICA
L H
AZA
RD
S
•Bio
logi
calh
azar
dsin
clud
e: B
acte
rial
, fun
gal,
vira
land
para
siti
c(p
roto
zoa
and
worm
s) o
rgan
ism
san
d/or
thei
rto
xins
.
•The
rear
em
any
mic
roor
gani
sms
whic
har
epa
thog
enic
in h
uman
s.
•The
rear
etw
oty
pes
of f
ood-
born
edi
seas
efr
omm
icro
bial
path
ogen
s: in
fect
ions
and
into
xica
tion
s
BIO
LOGI
CAL
HA
ZARD
S
•Inf
ecti
ons
resu
ltfr
omin
gest
ion
of live
path
ogen
icor
ganism
swh
ich
mul
tipl
ywi
thin
the
body
and
prod
uce
dise
ase.
•Int
oxic
atio
nsoc
cur
when
toxi
nspr
oduc
edby
path
ogen
sar
eco
nsum
ed. I
ntox
icat
ions
can
occu
rev
enif
no v
iabl
em
icro
orga
nism
sar
ein
gest
ed. T
his
ofte
noc
curs
when
food
sar
est
ored
unde
rco
ndit
ions
whic
hal
low
the
path
ogen
sto
grow
and
prod
uce
toxi
n.
Subs
eque
ntpr
oces
sing
of t
hefo
odm
ayde
stro
yth
em
icro
orga
nism
sbu
t no
t th
eto
xin.
Tran
smis
sion
of
Cam
pylo
bact
er
The
cont
amin
atio
n ch
ain
for
mea
t
Cro
ss
cont
amin
atio
nC
ross
co
ntam
inat
ion
Infe
cted
po
rtio
n
But
cher
Join
ted
mea
t
Blo
od a
nd ti
ssue
drip
Pass
Slau
ghte
r
Cro
ss
cont
amin
atio
n
Cro
ss
cont
amin
atio
nC
ross
co
ntam
inat
ion
dise
ased
oco
ntam
inat
NU
TRIT
ION
REL
ATE
D D
ISEA
SES
•The
reis
a r
elat
ions
hip
betw
een
heal
than
dth
edi
etan
dth
em
ajor
obje
ctiv
eof
eat
ing
is t
om
aint
ain
orev
enim
prov
ehe
alth
.
•Foo
dan
ddi
etpl
aya
role
inch
roni
cdi
seas
essu
chas
hea
rtdi
seas
ean
dca
ncer
. Cer
tain
diet
sca
n in
crea
seth
eri
sk o
f he
art
dise
ase
and
canc
er.
Oth
erdi
ets
appe
arpr
otec
tive
.
•In
addi
tion
, man
ype
ople
over
cons
ume
food
s, a
nddi
seas
esre
late
dto
obes
ity
are
com
mon
.
Add
edCh
emic
als:
Agr
icul
tura
lChe
mic
al(p
esti
cide
s, f
ungi
cide
s, f
erti
lizer
s,
anti
biot
ics,
gro
wth
horm
ones
)
Proh
ibit
edsu
bsta
nces
Toxi
cel
emen
tsan
dco
mpo
unds
(lead
, zin
c, a
rsen
ic,
mer
cury
, cya
nide
)
Food
addi
tive
s:
Pres
erva
tive
s(n
itri
tean
dsu
lfat
e)
Flav
oren
hanc
ers
(MSG
-mon
osod
ium
glut
amat
e)N
utri
tion
alad
diti
ves
(nia
cin)
Colo
rad
diti
ves
Chem
ical
sin
tent
iona
llyad
ded
(sab
otag
e)
CHEM
ICA
L H
AZA
RDS
PHYS
ICA
L H
AZA
RDS
Empl
oyee
sCh
okin
g, c
uts,
bro
ken
teet
h,
may
requ
iresu
rger
yPe
rson
alef
fect
s
Fiel
ds, p
lant
pack
agin
gm
ater
ials
, pal
lets
, em
ploy
eeCh
okin
g, c
uts,
infe
ctio
ns, m
ayre
quire
surg
ery
Plas
tic
Fiel
ds, p
lant
post
proc
ess
entr
yIll
ness
, tra
uma,
cho
king
Inse
cts
and
othe
rfil
th
Mac
hine
ry,
field
s, w
ire,
empl
oyee
sCu
t, in
fect
ions
, may
requ
iresu
rger
yM
etal
Fiel
ds, b
uild
ings
Chok
ing,
bro
ken
teet
hSt
ones
Fiel
ds, p
alle
ts, b
oxes
, bu
ildin
gsCu
t, in
fect
ions
, ch
okin
g, m
ayre
quire
surg
ery
Woo
d
Bott
les,
jars
, ute
nsils
, lig
htfix
ture
sCu
ts, b
leed
ing,
may
requ
iresu
rger
yG
lass
Sou
rces
Inju
rypo
ten
tial
Mat
eria
l
HA
CCP
AS
A M
ETH
OD
TO
PRE
VEN
T FO
OD
-BO
RNE
ILLN
ESS
The
best
and
mos
tef
fect
ive
met
hod
of a
ssur
ing
food
safe
tyis
:
•To
esta
blis
ha
syst
emat
icap
proa
chto
raw
mat
eria
lssc
reen
ing
•To
iden
tify
food
man
ufac
turi
ngan
dha
ndlin
gpr
oced
ures
whic
hre
sult
in t
helo
west
poss
ible
risk
.
One
of t
hem
ajor
tool
sfo
rac
hiev
ing
a hi
ghde
gree
of
relia
bilit
yan
dsa
fety
is c
alle
d:
HA
CCP
Syst
em(H
azar
dA
naly
sis
at C
riti
calC
ontr
olPo
ints
).
HA
CCP
AS
A M
ETH
OD
TO
PRE
VEN
T FO
OD
-BO
RNE
ILLN
ESS
•HA
CCP
is a
n ap
proa
chto
food
man
ufac
ture
and
stor
age
in w
hich
raw
mat
eria
lsan
dea
chin
divi
dual
step
in a
pro
cess
is c
onsi
dere
din
det
aila
ndev
alua
ted
for
its
pote
ntia
lto
cont
ribu
teto
the
deve
lopm
ent
of p
atho
geni
cm
icro
orga
nism
sor
othe
rfo
odha
zard
s.
•HA
CCP
prin
cipl
esap
ply
tom
icro
biol
ogic
al,
chem
ical
and
phys
ical
haza
rds
asso
ciat
edwi
thfo
ods
but
are
mos
twi
dely
appl
ied
tom
icro
biol
ogic
alha
zard
sbe
caus
eth
eyar
eth
ele
adin
gca
use
of f
ood-
born
edi
seas
e.
GOVE
RNM
ENTA
L RE
GULA
TIO
N O
F FO
OD
AN
D
NU
TRIT
ION
LA
BELI
NG
Gove
rnm
ent
worl
dwid
ere
gula
tefo
ods
with
thes
ege
nera
l obj
ecti
ves:
•To
ensu
reth
esa
fety
and
whol
esom
enes
sof
the
food
supp
ly
•To
prev
ent
econ
omic
frau
dor
dece
ptio
n
•To
info
rmco
nsum
ers
abou
tth
enu
trit
iona
lcon
tent
sof
foo
ds
The
food
indu
stry
look
sto
gove
rnm
ent
tose
t hi
ghst
anda
rds
and
toen
forc
eth
ese
stan
dard
sin
ord
erto
prot
ect
itse
lfag
ains
tun
ethi
calc
ompe
titi
on
GOVE
RNM
ENTA
L RE
GULA
TIO
N O
F FO
OD
AN
D
NU
TRIT
ION
LA
BELI
NG
•Rec
ent
year
sha
vese
enan
incr
ease
dco
ncer
nby
the
publ
icov
erth
esa
fety
of f
oods
, esp
ecia
llywi
thre
spec
tto
inte
ntio
nala
ndun
inte
ntio
nalc
hem
ical
addi
tive
san
dth
ein
cide
nce
of m
icro
bial
food
-bor
nedi
seas
es.
•Arg
umen
tsha
vebo
thde
fend
edan
dat
tack
edfo
odpr
oduc
tion
prac
tice
sin
clud
ing
the
use
of f
ood
addi
tive
s, p
esti
cide
s, b
iote
chno
logy
, and
irra
diat
ion.
GOVE
RNM
ENTA
L RE
GULA
TIO
N O
F FO
OD
AN
D
NU
TRIT
ION
LA
BELI
NG
•In
Turk
ey, M
inis
try
of A
gric
ultu
reis
re
spon
sibl
efo
rin
spec
ting
food
plan
tsfo
ren
suri
ngfo
odsa
fety
.
•In
the
Uni
ted
Stat
esth
epr
imar
yre
spon
sibi
lity
for
ensu
ring
the
safe
tyan
dla
belin
gof
foo
dslie
swi
thth
eFo
odan
dD
rug
Adm
inis
trat
ion
(FD
A)
for
mos
tfo
ods
and
with
the
U.S
. Dep
artm
ent
of
Agr
icul
ture
(USD
A) f
orm
eat
and
poul
try
prod
ucts
.
Food
is c
onsi
dere
dad
ulte
rate
dif
it:
1.Co
ntai
nspo
ison
sor
harm
fuls
ubst
ance
sat
hig
h
conc
entr
atio
ns
2.Co
ntai
nsfi
lth,
is d
ecom
pose
dor
is o
ther
wise
unfi
t.
3.W
aspr
epar
edan
dha
ndle
dun
der
unsa
nita
ryco
ndit
ions
such
that
it m
ayha
vebe
com
eco
ntam
inat
ed.
4.Is
der
ived
from
a di
seas
edan
imal
5.W
assu
bjec
ted
tora
diat
ion,
oth
erth
anwh
ere
perm
itte
d.
6.H
as a
nyva
luab
leco
nsti
tuen
tom
itte
d
7. H
as a
spe
cifi
edin
gred
ient
subs
titu
ted
bya
nons
peci
fied
ingr
edie
nt
8. H
as a
con
ceal
edde
fect
9. I
s in
crea
sedi
nbu
lkwe
ight
orre
duce
din
its
stre
ngth
mak
ing
it a
ppea
rbe
tter
then
it is
.
10. C
onta
ins
a co
lori
ngag
ent
that
is n
ot
appr
oved
orce
rtif
ied.
•GM
P: “G
ood
Man
ufac
turi
ngPr
acti
ce” d
efin
esre
quir
emen
tsfo
rac
cept
able
sani
tary
oper
atio
nin
foo
dpl
ants
.
•GRA
S: “G
ener
ally
Reco
gniz
edA
s Sa
fe” .
The
sear
esu
bsta
nces
adde
dto
food
sth
atha
vebe
ensh
own
tobe
sa
feba
sed
on a
long
hist
ory
of c
omm
onus
age
in f
ood.
Ty
pica
lGRA
S su
bsta
nces
incl
ude
the
com
mon
spic
es,
natu
rals
easo
ning
s, a
ndnu
mer
ous
flav
orin
gm
ater
ials
, ba
king
powd
erch
emic
als,
fru
itan
dbe
vera
geac
ids
etc.
Food
Add
itiv
esm
ust
mee
tth
efo
llowi
ngad
diti
onal
requ
irem
ents
:•I
nten
tion
alad
diti
ves
mus
tpe
rfor
man
inte
nded
and
usef
ulfu
ncti
on•A
ddit
ives
mus
tno
t de
ceiv
eco
nsum
ers
orco
ncea
lfau
lty
ingr
edie
nts
orde
fect
sin
man
ufac
turi
ngpr
acti
ces
•An
addi
tive
mus
tno
t su
bsta
ntia
llyre
duce
the
food
’snu
trit
iona
lval
ue.
•An
addi
tive
cann
otbe
use
dto
obta
inan
eff
ect
that
coul
dbe
obt
aine
dby
othe
rwis
ego
odm
anuf
actu
ring
prac
tice
s•A
met
hod
of a
naly
sis
mus
tex
ist
with
whic
hto
mon
itor
the
use
of t
head
diti
vein
foo
ds.
FOO
D L
ABE
LIN
G
•One
of t
hem
ain
goal
sof
gov
ernm
enta
lre
gula
tion
of o
ods
is e
nsur
ing
that
cons
umer
sar
egi
ven
com
plet
ean
dus
eful
info
rmat
ion
abou
tth
efo
odpr
oduc
tsth
eypu
rcha
se.
•Thi
sin
form
atio
nis
impo
rtan
tfo
rbo
thec
onom
ican
dhe
alth
reas
ons.
•Ing
redi
ent
labe
ling
also
help
spe
ople
avoi
dfo
ods
towh
ich
they
may
be a
llerg
ic.
FOO
D L
ABE
LIN
G
The
info
rmat
ion
tobe
sup
plie
don
the
labe
l:
Food
Nam
e
Net
qua
ntit
yof
con
tent
s
Ingr
edie
nts
Com
pany
nam
e
Prod
uct
Dat
es
Nut
riti
onIn
form
atio
n
Oth
erin
form
atio
n(T
rade
mar
kor
copy
righ
tsy
mbo
ls, r
elig
ious
sym
bols
, bar
cod
eet
c.)
INTE
RNA
TIO
NA
L FO
OD
STA
ND
ARD
S A
ND
CO
DEX
ALI
MEN
TARI
US
•In
mat
ters
of in
tern
atio
nals
cope
two
impo
rtan
tag
enci
esar
e:
WH
O –
Wor
ldH
ealt
hO
rgan
izat
ion
of t
heU
nite
dN
atio
ns
FAO
-Fo
odan
dA
gric
ultu
ralO
rgan
izat
ion
of t
heU
nite
dN
atio
ns
•The
sear
eor
gani
zed
toin
crea
sean
dim
prov
efo
odre
sour
ces,
nut
riti
onan
dhe
alth
thro
ugho
utth
ewo
rld.
INTE
RNA
TIO
NA
L FO
OD
STA
ND
ARD
S A
ND
CO
DEX
ALI
MEN
TARI
US
The
need
for
coor
dina
tion
in s
etti
ngst
anda
rds
has
long
been
reco
gniz
edan
din
196
2 an
din
tern
atio
nal
body
ope
rati
ngun
der
the
ausp
ices
of t
heUnite
dNat
ions
thro
ugh
FAO/W
HO
was
esta
blis
hed
and
desi
gnat
edas
the
Code
xAlim
enta
rius
Commission
.
The
obje
ctof
thi
sco
mm
issi
on:
•To
deve
lop
inte
rnat
iona
land
regi
onal
food
stan
dard
san
dpu
blis
hth
emin
a C
odex
Alim
enta
rius
.
•To
deve
lop
agre
emen
tson
inte
rnat
iona
lsta
ndar
dsan
dsa
fety
prac
tice
sfo
rfo
ods
and
agri
cult
ural
prod
ucts
.
JECF
A-
The
Join
t FA
O/W
HO
Exp
ert
Com
mit
tee
on F
ood
Add
itiv
es s
ets
stan
dard
s fo
r pu
rity
of
food
add
itiv
es.
Cod
e of
Eth
ics
for t
hePr
ofes
sion
ofE
ngin
eerin
g
“Rig
ht &
Wro
ng”
“Mor
al &
Imm
oral
”
“Jus
t &
Unj
ust”
1. T
he s
tudy
of s
tand
ards
of c
ondu
ct
and
mor
al ju
dgm
ent.
2. T
he s
yste
m o
r cod
e of
mor
als
of a
pa
rtic
ular
phi
loso
pher
, rel
igio
n, o
r gr
oup ,
etc
...
Ethi
cs: (
eth/
iks)
Engi
nee
rin
g Et
hic
sC
ode
of E
thic
s fo
r En
gin
eers
:Fu
nda
men
tal R
ule
sEn
gin
eers
, in
th
e fu
lfill
men
t of
th
eir
prof
essi
onal
du
ties
, sh
all:
Hol
d su
peri
orth
e sa
fety
, hea
lth
an
d w
elfa
re o
f th
e pu
blic
in t
he
perf
orm
ance
of
thei
r p
rofe
ssio
nal
du
ties
.P
erfo
rm s
ervi
ces
only
in a
reas
of
thei
r co
mpe
ten
ce.
Issu
e pu
blic
sta
tem
ents
on
ly in
an
obj
ecti
ve a
nd
tru
thfu
l man
ner
.A
ct in
pro
fess
ion
al m
atte
rs f
or e
ach
em
ploy
er o
r cl
ien
t as
fai
thfu
l ag
ents
or
tru
stee
s.A
void
dec
epti
ve a
cts
in t
he
solic
itat
ion
of
prof
essi
onal
em
ploy
men
t
Per
son
al E
thic
s -
som
eev
eryd
ay e
xam
ples
•C
opyi
ng
of h
omew
ork
or t
ests
•C
opyi
ng
of V
ideo
s or
CD
’s•
Soft
war
e pi
racy
•Ex
pen
se a
ccou
nt
padd
ing
, in
com
eta
xes
•“B
orro
win
g” o
ffic
e su
pplie
s fr
om
empl
oyer
•P
lagi
aris
m•
Usi
ng
the
copy
mac
hin
e at
wor
kfo
rpe
rson
alpu
rpos
es
Ethi
cal I
ssue
s ar
e Se
ldom
Bl
ack
and
Whi
teCo
nflic
ting
dem
ands
:Lo
yalty
to
com
pany
and
col
leag
ues
Conc
ern
for
publ
ic w
elfa
rePe
rson
al g
ain,
am
bitio
n
Ethi
cal s
tand
ards
are
usu
ally
rel
ativ
e an
d pe
rson
al, s
oth
ere
is s
eldo
m a
n “a
bsol
ute”
stan
dard
.
Mor
al D
ilem
mas
Kic
kbac
ksA
Cou
nty
Engi
nee
r in
Vir
gin
ia d
eman
ded
a 25
% k
ickb
ack
in s
ecre
t pa
ymen
ts f
or
hig
hway
wor
k co
ntr
acts
he
issu
ed.
In 1
967
h
e m
ade
such
an
off
er t
o A
llan
Kam
mer
er, a
32
yea
r ol
d ci
vil e
ngi
nee
r w
ho
was
vic
e pr
esid
ent
of a
you
ng a
nd s
tru
gglin
g co
nsu
ltin
g fi
rm g
reat
ly in
nee
d of
th
e w
ork.
K
amm
erer
disc
uss
ed t
he
offe
r w
ith
oth
ers
in
the
firm
, wh
o to
ld h
im it
was
his
dec
isio
n t
o m
ake.
Fin
ally
Kam
mer
erag
reed
to
the
deal
, ci
tin
g as
a m
ain
rea
son
his
con
cern
for
ge
ttin
g su
ffic
ien
t w
ork
to r
etai
n h
is c
urr
ent
empl
oyee
s. (
Mar
tin
and
Sch
inzi
nger
, pg
14)
Mor
e M
oral
Dile
mm
asW
aste
dum
ping
“On
a m
idni
ght
shift
, a w
rong
lypr
epar
edso
lutio
n of
sod
ium
cya
nide
, a r
eact
ant
in a
n or
gani
c sy
nthe
sis,
is t
empo
raril
y st
ored
in d
rum
s fo
r re
proc
essi
ng.
Two
wee
ks la
ter,
the
day
shi
ft
fore
man
can
not
find
the
drum
s. Ro
y, t
he p
lant
m
anag
er, f
inds
out
tha
t th
e ba
tch
had
been
ill
egal
ly d
umpe
d in
to t
he s
anita
ry s
ewer
. H
e se
vere
ly d
isci
plin
es t
he n
ight
shi
ft f
orem
an.
Upo
n m
akin
g di
scre
te in
quiri
es, h
e fin
ds o
ut t
hat
no a
ppar
ent
harm
has
res
ulte
d fr
om t
he
dum
ping
.” (
Mar
tin a
nd S
chin
zing
er, p
g 32
) Sh
ould
Roy
info
rm g
over
nmen
t au
thor
ities
, as
is
requ
ired
by la
w in
thi
s ki
nd o
f si
tuat
ion?
Mor
e M
oral
Dile
mm
as
“I h
ave
a w
ife a
nd k
ids…
”O
lder
eng
inee
rs, i
n pa
rtic
ular
, fin
d jo
b se
curit
y in
co
mpe
titio
n w
ith e
thic
al in
stin
ct.
An o
lder
PE,
in
the
shad
ow o
f a
com
fort
able
ret
irem
ent,
w
as
conf
ront
ed b
y a
new
gen
eral
man
ager
of th
e pl
ant
in w
hich
he
was
em
ploy
ed a
s a
faci
litie
s en
gine
er.
In c
onsi
dera
tion
of p
lans
for
a p
lant
exp
ansi
on,
the
gene
ral m
anag
er in
sist
ed t
hat
he r
educ
e fo
otin
gs a
nd s
truc
tura
l ste
el s
peci
ficat
ions
bel
ow
stan
dard
s of
goo
d pr
actic
e.
He
was
tol
d to
cho
ose
betw
een
his
job
and
his
seal
on
the
plan
s.
Did
he
real
ly h
ave
a ch
oice
?(r
ef M
artin
and
Sch
inzi
nger
, pg
212)
Whi
stle
-Blo
win
g“W
hist
le-b
low
ing”
-th
e ac
t of
a m
an o
r w
oman
w
ho, b
elie
ving
tha
t th
e pu
blic
inte
rest
ove
rrid
es
the
inte
rest
of
the
orga
niza
tion
he[o
rsh
e]
serv
es, p
ublic
ly “
blow
s th
e w
hist
le”
if th
e or
gani
zatio
n is
invo
lved
in c
orru
pt, i
llega
l, di
shon
est
or h
arm
ful a
ctiv
ity.
Som
e of
the
ene
mie
s of
bus
ines
s no
w e
ncou
rage
an
em
ploy
ee t
o be
dis
loya
l to
the
ente
rpris
e.
They
wan
t to
cre
ate
susp
icio
n an
d di
shar
mon
y an
d pr
y in
to t
he p
ropr
ieta
ry in
tere
sts
of t
he
busi
ness
. H
owev
er,
this
is la
belle
d“I
ND
UST
RIA
L ES
PIO
NAG
E”,
and
not
whi
stle
-bl
owin
g or
pro
fess
iona
l res
pons
ibili
ty. I
t m
aybe
a
tact
ic for
spr
eadi
ng d
isun
ity a
nd c
reat
ing
conf
lict
with
ina
com
pany
.
Exam
ples
of
prob
lem
s th
at
mig
ht w
arra
nt w
hist
le-b
low
ing
•In
com
pete
nce
•Cr
imin
al B
ehav
ior
•U
neth
ical
Pol
icie
s•
Thre
at t
o Pu
blic
Sa
fety
•In
just
ices
to
Wor
kers
Mor
al G
uide
lines
to
Whi
stle
-Blo
win
g
It is
mor
ally
per
mis
sibl
e fo
r en
gin
eers
to
enga
ge in
ext
erna
l wh
istl
e-bl
owin
g co
ncer
nin
g sa
fety
:1.
If
the
harm
tha
t w
ill b
e do
ne b
y th
e pr
oduc
t to
th
e pu
blic
is s
erio
us a
nd c
onsi
dera
ble
2. I
f th
ey p
revi
ousl
ym
ake
thei
r co
ncer
ns k
now
n to
th
eir
supe
riors
3. I
f ge
ttin
g no
sat
isfa
ctio
n fr
om t
heir
imm
edia
te
supe
riors
, the
y ex
haus
t th
e ch
anne
ls a
vaila
ble
with
in t
he c
orpo
ratio
n, in
clud
ing
goin
g to
the
bo
ard
of d
irect
ors.
Whi
stle
-Blo
win
g (
cont
)
In o
rder
for
wh
istl
e-bl
owin
g to
be
mor
ally
ob
ligat
ory,
th
ere
are
two
furt
her
re
quir
emen
ts:
4. H
e [o
r sh
e] m
ust
have
doc
umen
ted
evid
ence
th
at w
ould
con
vinc
e a
reas
onab
le, i
mpa
rtia
l ob
serv
er t
hat
his
[or
her]
vie
w o
f th
e si
tuat
ion
is
corr
ect
and
the
com
pany
pol
icy
wro
ng.
5. T
here
mus
t be
str
ong
evid
ence
tha
t m
akin
g th
e in
form
atio
n pu
blic
will
in f
act
prev
ent
the
thre
aten
ed s
erio
us h
arm
.
A Rea
sona
ble
Care
Mod
el o
f Pr
ofes
sion
al R
espo
nsib
ility
A pe
rson
, P, i
s re
spon
sibl
e fo
r th
e ha
rm h
e or
she
cau
ses
whe
n hi
s or
her
con
duct
fits
the
fol
low
ing
patt
ern:
(1)
as a
mem
ber
of a
pro
fess
ion,
Pha
s a
duty
to
conf
orm
to
the
stan
dard
ope
ratin
g pr
oced
ures
of
his
or h
er p
rofe
ssio
n, u
nles
s th
ose
stan
dard
s ar
e lo
wer
tha
n th
ose
that
a n
onpr
ofes
sion
al
wou
ld a
dopt
in a
giv
en s
ituat
ion,
in w
hich
cas
e P
has
a du
ty t
o co
nfor
m t
o th
e hi
gher
sta
ndar
d:(2
) at
tim
e t,
act
ion
X co
nfor
ms
to t
he s
tand
ard
of r
easo
nabl
e ca
re d
efin
ed in
(1)
;(3
) P
omits
to
perf
orm
X a
t tim
e t,
(4)
Har
m is
cau
sed
to s
ome
pers
on, S
, as
a re
sult
of P
’s f
ailu
re t
o do
X.
Prot
ect t
he p
rofe
ssio
n an
d its
cred
entia
ls.
Influ
ence
pub
lic a
nd p
rivat
e po
licy.
Impr
ove
prof
essi
onal
pra
ctic
e.Id
entif
y an
d re
prim
and(
puni
sh)a
ll un
qual
ified
tec
hnic
ians
.
Func
tions
of a
Cod
e
Con
fiden
tialit
y
Whi
ledo
ing
cons
ulta
ncy
orex
pert
-witn
essi
ngfo
rfirm
s,
you
shou
ldco
nfor
mto
“con
fiden
tialit
y”.
You
shou
ldke
epto
your
self
any
priv
ate
info
rmat
ion
you
have
obta
ined
durin
gth
ejo
b, a
ndno
t di
scus
s th
e
clie
nt’s
spe
cific
case
with
com
petit
ors
orot
herb
odie
s
who
mig
htm
ake
use
of th
ein
form
atio
nat
you
rclie
nt’s
disa
dvan
tage
.
VA
LUES
IN
SC
IEN
CE
Hon
esty
Res
pons
ibili
ty
Acco
unta
bilit
y
Inde
pend
ence
Colla
bora
tion
Rec
ogni
tion
of c
ontr
ibut
ion
SCIE
NTI
FIC
MIS
CON
DU
CT
Del
iber
ate
fabr
icat
ion,
fal
sific
atio
n, o
r m
isre
pres
enta
tion
of d
ata
Plag
iaris
m
Erro
r an
d ne
glig
ence
IFS
TIF
ST(
Inst
itute
of F
ood
Scien
ce &
Tec
hnol
ogy)
is t
he
inde
pen
den
t in
corp
orat
ed p
rofe
ssio
nal
qual
ifyi
ng
body
for
foo
d sc
ien
tist
s an
d te
chn
olog
ists
.Its
aim
sar
e :
1. t
o se
rve
the
publ
ic in
tere
stby
fu
rth
erin
g th
e ap
plic
atio
n o
f sc
ien
ce a
nd
tech
nol
ogy
to a
ll as
pect
s of
th
e su
pply
of
safe
, wh
oles
ome,
nu
trit
iou
s an
d at
trac
tive
fo
od, n
atio
nal
ly a
nd
inte
rnat
ion
ally
;
2. t
o ad
van
ce t
he
stan
din
g of
foo
d sc
ien
ce a
nd
tech
nol
ogy,
bot
h a
s a
subj
ect
and
as a
pro
fess
ion
;
3.t
o as
sist
mem
ber
s in
th
eir
care
er a
nd
pers
onal
de
velo
pmen
tw
ith
in t
he
prof
essi
on;
4.t
o u
phol
d pr
ofes
sion
al s
tan
dard
s of
com
pete
nce
and
inte
grit
y
IFST
Cod
e of
Pro
fess
ion
al C
ondu
ctfo
rFo
odEn
gin
eers
On
e of
th
e ch
arac
teri
stic
s di
stin
guis
hin
g a
prof
essi
on f
rom
an
occ
upa
tion
is a
re
cogn
itio
n t
hat
th
e pr
ofes
sion
mu
st b
e pr
acti
sed
for
the
ben
efit
of
the
publ
ic a
s w
ell
as t
hat
of
the
prac
titi
oner
s.Th
e IF
ST C
ode
is r
estr
icte
d to
tw
elve
bri
efly
-sta
ted
eth
ical
pri
nci
ples
:1
.to
prom
ote
the
aim
s of
the
In
stit
ute
; 2
. so
to c
ondu
ct h
imse
lf o
r h
erse
lf a
s to
ref
lect
cre
dit
upo
n t
he
prof
essi
on;
3. t
o u
se a
ll pr
oper
mea
ns
to m
ain
tain
the
sta
nda
rds
of t
he
prof
essi
on a
nd
to e
xten
d it
s u
sefu
lnes
s an
d sp
her
e of
infl
uen
ce;
4.t
o re
spec
t an
y co
nfi
den
ce g
ain
ed in
his
or
her
pro
fess
ion
al c
apac
ity;
5
.whe
n m
akin
g st
atem
ents
or
reco
mm
enda
tion
s in
a p
rofe
ssio
nal
cap
acit
y to
do
so
obje
ctiv
ely
and
fair
ly;
6.t
o ta
ke le
giti
mat
e st
eps
thro
ugh
pro
per
chan
nel
s to
en
sure
(or
ass
ist
in e
nsu
rin
g) t
he
wh
oles
omen
ess
of a
ny f
ood
wit
h w
hic
h h
e or
sh
e is
con
cern
ed;
7.t
o av
oid
unw
arra
nte
d st
atem
ents
th
at r
efle
ct u
pon
th
e ch
arac
ter
or in
tegr
ity
of o
ther
m
embe
rs o
f th
e pr
ofes
sion
; 8
.to
reco
gnis
eh
is o
r h
er r
espo
nsi
bilit
y fo
r th
e pr
ofes
sion
al g
uid
ance
of
subo
rdin
ates
u
nde
r h
is o
r h
er im
med
iate
con
trol
; 9
.to
reco
gnis
eh
is o
r h
er r
espo
nsi
bilit
y to
war
ds t
he e
nvi
ronm
ent;
1
0.t
o re
cogn
ise
his
or
her
res
pon
sibi
lity
tow
ards
stu
dent
s;
11
.to
reco
gnis
eh
is o
r h
er r
espo
nsi
bilit
y to
mai
ntai
n a
nd
enha
nce
pro
fess
ion
al
com
pete
nce
by
con
tin
uin
g u
pdat
ing
and
impr
ovin
g h
is o
r h
er k
now
ledg
e an
d pr
ofic
ien
cy in
its
appl
icat
ion
; 1
2.t
o su
ppor
t fe
llow
mem
bers
wh
o m
ay f
ind
them
selv
es in
dif
ficu
ltie
s on
acc
oun
t of
th
eir
adh
eren
ce t
o th
is C
ode
and
the
Inst
itu
te in
its
effo
rts
topr
otec
t th
em.
Pro
fess
ion
al C
ondu
ctG
uid
elin
esG
UID
ELIN
E N
O. 1
WH
OLE
SO
MEN
ESS
OF
FOO
DG
UID
ELIN
E N
o. 2
REL
ATI
ON
S W
ITH
TH
E M
EDIA
GU
IDEL
INE
No.
3 C
ON
FID
ENTI
ALI
TY O
F IN
FOR
MA
TIO
NG
UID
ELIN
E N
o. 4
CO
NFL
ICTS
IN
VO
LVIN
G P
RO
FES
SIO
NA
L ET
HIC
SG
UID
ELIN
E N
o. 5
DU
TIES
TO
WA
RD
S S
UB
OR
DIN
ATE
SG
UID
ELIN
E N
o.6
SC
IEN
TIFI
C I
SS
UES
AN
D F
OO
D P
RO
MO
TIO
NG
UID
ELIN
E N
o. 7
RES
PO
NSI
BIL
ITIE
S T
OW
AR
DS
STU
DEN
TSG
UID
ELIN
E N
o. 8
RES
PO
NS
IBIL
ITIE
S T
O T
HE
ENV
IRO
NM
ENT
Sum
mar
y•
Whe
re y
ou d
raw
the
line
is y
our
choi
ce•
Corp
orat
e et
hics
beg
ins
with
per
sona
l et
hics
•Yo
u ca
n be
hel
d pe
rson
ally
and
lega
lly
resp
onsi
ble
for
your
pro
fess
iona
l act
ions
•It
is im
port
ant
to u
nder
stan
d yo
ur
com
pany
’s a
ttitu
de t
owar
d et
hics
-it
shou
ld b
e a
fact
or in
you
r ch
oice
of
empl
oyer
Ethi
csis
your
resp
onsi
bilit
yto
your
self
toyo
urco
mm
unity
tohu
man
ity
