Food Science & Safety

What is the food industry? Design Packaging Sales Marketing Regulation

Who regulates the food industry? Food and Drug Administration Environmental Protection Agency State and Local Health Agencies Department of Defense United States Dept. of Agriculture Occupational Safety and Health Act

What are trends in the food industry? Coffee Bagels Sandwiches Salads Low or No Carbohydrates High in Protein

Is Food Contamination a Concern in the US? YES The most common reason for food contamination is human error There are a number of places that food contamination can originate, the farm, the packer, the shipper, the business, or your home 56% of a food contamination originates in the home

Food Safety - How to fight BACTERIA

Four steps to keeping food safe Clean - Wash hands and surfaces often Separate - Don’t cross-contaminate Cook - Cook to proper temperatures Chill - Refrigerate promptly

CLEAN  Wash hands in hot soapy water. Wash for at least 20 seconds.  Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food item and/or before beginning the next one.  Use plastic or other non-porous cutting boards. Cutting boards need to be washed after each use.  Consider using paper towels to clean up kitchen surfaces.

Separate  Separate raw meat, poultry and seafood from other foods in the grocery shopping cart.  Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices won’t drip on the other foods.  Use one cutting board for raw meat and one for everything else like salads if that is possible.  Always wash cutting boards, knives and other utensils with hot soapy water after they come in contact with raw meat.  Never place cooked food on a plate which previously held raw meat.

Cook  Use a meat thermometer (measures the internal temperature of the meat) to make sure that it is cooked all the way.  Cook roasts and steaks to at least 145 Fahrenheit. Whole poultry should be cooked to at least 180 Fahrenheit to be completely done.  Cook ground meat, where bacteria can spread during grinding, to at least 160 F.  Cook eggs until the yolk and white are firm, not runny. Don’t use recipes in which eggs remain raw or only partially cooked.

Cook  Cook fish until it is opaque and flakes easily with a fork.  Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave.  Bring sauces, soups and gravy to a boil when re-heating. Heat leftovers thoroughly to 165 F.

Chill  Refrigerate or freeze perishables, prepared food and leftovers within two hours.  Never defrost (or marinate) food on the kitchen counter. Use the refrigerator, cold running water, or the microwave.  Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.  With poultry and other stuffed meats, remove the stuffing and refrigerate it in a separate container.  Don’t pack the refrigerator. Cool air must circulate to keep food safe.

Myths and Facts about Food Safety  Myth: It will harm my refrigerator or ruin other foods if I put hot food inside, so I should let food cool first. Fact: Hot food will not harm your refrigerator or ruin other foods. Actually, the sooner you refrigerate foods the safer you and your food will be.

Myths and Facts about Food Safety  Myth: I can safely thaw food on my kitchen counter at room temperature. Fact: Remember, bacteria grow rapidly at room temperature and you should avoid keeping foods in the Danger Zone – any temperature between 40 F and 140 F.