I just realized that the word "foodbourne" should be hyphenated: "food-bourne" wherever it appears, because it is a compound word.
In the United States, meals eaten outside the home can be dangerous. The first reason is a problem with the Hazard Analysis and Critical Control Point (HACCP) plan. The HACCP plan is a management technique which analyzes harmful factors in processing (hazards) and manages the part where hazards can be controlled most efficiently (CCP; indispensable management point) successively, securing safety and sanitation during food production (Stamey 48). This HACCP plan is controlling meals at restaurants; however, it is a fact that it is not enough to protect against food-borne illness everywhere. Therefore, according to Lewis’s report, Dr. Herbert L. DuPont, chief of internal medicine at St. Luke’s Episcopal Hospital in Houston and member of the Infectious Disease News editorial advisory board, said the “HACCP system may need to be made to reduce the risk for foodborne illness outbreaks that originate in commercial dining establishments” (9). In other words, though HACCP is in place, why does the dining and catering industry cause food-borne illness? That can be because a way of thinking of health management and leadership is not reliable (I'm not certain what your exact meaning is in this sentence). Second, when the employee who cooks and preserves food does not properly wash his or her hands, and does not have knowledge about food-borne illness, hazards occur for visitors and employees. Third, when we eat fresh raw greens and fruit, if the means to examine whether it is contaminated by bacteria or not is undeveloped, the possibility of getting a food-borne illness is high. Also, unseasonable vegetables or fruits may be polluted by impure water (Lewis 9).
