Occupational safety and health (OSH), also commonly referred to as occupational health and

safety (OHS), occupational health,[1] or workplace health and safety (WHS), is a multidisciplinary field concerned
with the safety, health, and welfare of people at work. These terms also refer to the goals of this field,[2] so their use in
the sense of this article was originally an abbreviation of occupational safety and health program/department etc.
The goals of occupational safety and health programs include to foster a safe and healthy work environment.[3] OSH
may also protect co-workers, family members, employers, customers, and many others who might be affected by the
workplace environment. In the United States, the term occupational health and safety is referred to as occupational
health and occupational and non-occupational safety and includes safety for activities outside of work.[4]
In common-law jurisdictions, employers have a common law duty to take reasonable care of the safety of their
employees.[5]Statute law may in addition impose other general duties, introduce specific duties, and create government
bodies with powers to regulate workplace safety issues: details of this vary from jurisdiction to jurisdiction.

Foodborne illness (also foodborne disease and colloquially referred to as food poisoning)[1] is any illness resulting
from the spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food,[2] as well
as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10
minutes.
Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be
made, e.g.: the incubation period ranges from hours to days, depending on the cause and on quantity of consumption.
The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so to cause
sufferers to attribute the symptoms to gastroenteritis for example.
Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with
an extended delay in between, because even if infected food was eliminated from the stomach in the first
bout, microbes, like bacteria, (if applicable) can pass through the stomach into the intestine and begin to multiply.
Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some
can directly invade deeper body tissues.
What is a foodborne infection?

A foodborne infection is an inflammation of the stomach and bowels. The infection can happen when you eat or drink something
that is contaminated by a bacteria, virus or parasite. Often the inflammation leads to diarrhoea, nausea, vomiting, abdominal
pain, abdominal cramps and sometimes fever. A foodborne infection can last between one and three days.

Many foodborne infections occur at people’s homes, simply due to poor hygiene. It’s as easy as this: preparing food without hand
washing after visiting the toilet d food. Cross-contamination is also a risk, for instance if raw meat and lettuce are both chopped
on the same cutting board. Even using the same knife to chop both could cause contamination by foodborne pathogens. Eating
meat or fish that is not cooked all the way through, or eating raw shellfish, increases the risk of food-borne infections.

Foodborne intoxication is caused by consumption of food containing toxins. Toxins cause foodbome diseases such
as gastrointestinal and systemic disorders. Staphylococcal intoxication, emetic poisoning of Bacillus cereus, botulism,
toxigenic molds, poisonous mushrooms, and biogenic amines are discussed in this chapter. The intoxications are
included in the chapter, based on relative importance of a disease, characteristics of the microorganism, predominant
types of food, characteristics of disease, prevention and control of pathogen, and analysis of agent. Staphylococcal
food poisoning (SFP) is caused by enterotoxins that are produced by S. aureus. Infant botulism is caused by
consuming the spores of the botulinum bacterium, which then grow in the intestines and release toxin. Toxigenic molds
produce mycotoxins as secondary metabolites that are toxic to humans. Consumption of foods containing mycotoxins
causes mycotoxicosis. The mushroom toxins can be recovered from poisonous mushroom, water, stomach contents,
serum, and urine.

The top five risk factors that most often are responsible for foodborne illness outbreaks are:

 Improper hot/cold holding temperatures of potentially hazardous food.

 Improper cooking temperatures of food.
 Dirty and/or contaminated utensils and equipment.
 Poor employee health and hygiene.
 Food from unsafe sources.

 Foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing
microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses.
 Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. Other diseases
are poisonings caused by harmful toxins or chemicals that have contaminated food.
 Of note many foodborne pathogens also can be acquired through recreational or drinking water, from contact
with animals or their environment, or through person-to-person spread.
Cheese Cupcakes Ingredients
1 1/2 cups all-purpose flour

1/2 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter, cubed

1/3 cup sugar

2 large egg

1 teaspoon vanilla extract

1/2 5-ounce can condensed milk

1 cup cheddar cheese, (grated), divided

How to Make Cheese Cupcakes

 Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
 Combine all-purpose flour, baking powder, and salt in a large bowl. Stir well; set aside.
 In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together on
medium speed. Mix until batter is pale yellow in color, about 3 to 5 minutes.
 Add eggs and vanilla extract; mix. Add condensed milk.

 Bring mixer speed to low. Add the flour mixture gradually.
 Add 3/4 cup grated cheese. Mix until well combined.
 Scoop batter onto prepared muffin tin until cups are 3/4 full. Top each cupcake with 1 to 2 teaspoons
grated cheese. Bake for 25 to 30 minutes or until a toothpick inserted in the center of a cupcake comes
out clean.

 Remove pan from oven. Let cool completely on a wire rack before serving.

BUTTERCREAM FROSTING

 1 cup (230 grams) unsalted butter, softened to room temperature

 3 cups (360 grams) powdered sugar
 2-3 tablespoons heavy cream or heavy whipping cream
 1 teaspoon vanilla extract
 pinch of salt adjust to taste

INSTRUCTIONS
1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric

mixer, beat the butter on medium speed until smooth.

2. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue

mixing for another 1-2 minutes until the mixture starts to come together.

3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt

and continue mixing on medium-high speed for another minute or until everything is well combined,

scraping down the sides of the bowl as needed.