1. Health Inspections FOOD HANDLING, HACCP, FDA, AND WHAT HEALTH SCORES REALLY MEAN

2. So….what do you think goes into a health score?

3. Well let’s see!  Real Health Inspections Real Health Inspections  Health Score Card Health Score Card  How do you know what the score is? How do you know what the score is?  What about your favorite places to eat? Do they measure up?

4. How does the Government impact our food?  Laws govern the way foods are grown, processed, packaged, and labeled.  Two key federal agencies oversee the food supply:  USDA: Quality and wholesomeness of meat, poultry, and eggs  FDA: Ensures the safety and wholesomeness of all other foods. They inspect food processing plants too.  These two agencies are responsible for foods shipped across state lines, foods sold within the state in which they are produced are controlled by state agencies

5. FDA  Their staff purchases samples of commonly eaten foods from grocery stores  Collect samples from different cities in different regions (this assures the samples reflect the entire nation)  Make them into dishes that would be eaten at the table  Check the foods for contaminants such as pesticide residues and industrial chemicals.  This allows the FDA to trace the amounts of various contaminants people are likely to consumer.  Most are found in amounts well below levels that are thought to be unsafe.

6. FDA and labeling  Since the FDA monitors packaged foods, what are some of the specific regulations?  FDA Label pdf FDA Label pdf  So you can see there are MANY different things that the FDA requires be put on a food label…but how do you read one and understand what it’s saying?  Let’s look at a sample food labelfood label  You have homework

7. Food Label Activity  You are going to use your label to complete the food label exercise  Then SWAP labels with someone at your table and complete the activity again.  Lastly, answer question 11 (so 1-10 will be done twice)  WRITE ON YOUR OWN PAPER and turn in when you’re finished.

8. HACCP  Hazard Analysis and Critical Control Point  Involves looking at food production processes to see where hhazards can occur. Processors can then take steps to prevent problems and respond to problems quickly.  However, state laws govern food businesses like restaurants and grocery stores; each state then sets health codes based on federal food codes which may or may not include programs like HACCP  HACCP video HACCP video

9. HACCP activity  Ok so now we know the basics of what HACCP does, we are going to be creating our own HACCP plan for making cheese.  So how do you even make cheese? So how do you even make cheese?  We remember the concept of HACCP plans (legal requirement to to manage food safety)  CHOOSE A PARTNER and sit with them.  Once on laptops go to Mrs. Hoffman’s Schoolsite pageMrs. Hoffman’s Schoolsite