1. © 2007 Institute of Food Technologists Food Safety 101 Continued Speaker Name Speaker Title Date (optional) Speaker Name Speaker Title Date (optional)

2. © 2007 Institute of Food Technologists 2 Safe Handling of Fresh Fruits and Vegetables Check Clean Cook Separate Chill Throw away

3. © 2007 Institute of Food Technologists 3 Check Check to be sure that the fresh fruits and vegetables you buy are not bruised or damaged.

4. © 2007 Institute of Food Technologists 4 Clean Wash hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables. Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.

5. © 2007 Institute of Food Technologists 5 Clean Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ready-to-eat”, “washed” or “triple washed” need not be washed.

6. © 2007 Institute of Food Technologists 6 Separate When shopping, be sure fresh fruits and vegetables are separated from household chemicals, and raw foods such as meat, poultry, and seafood in your cart and in bags at checkout. Keep fresh fruits and vegetables separate from raw meat, poultry, or seafood in your refrigerator.

7. © 2007 Institute of Food Technologists 7 Separate Separate fresh fruits and vegetables from raw meat, poultry and seafood. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.

8. © 2007 Institute of Food Technologists 8 Cook Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices.

9. © 2007 Institute of Food Technologists 9 Chill Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.

10. © 2007 Institute of Food Technologists 10 Throw Away Throw away fresh fruits and vegetables that have not been refrigerated within two hours of cutting, peeling, or cooking. Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw. Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry or seafood. If in doubt, throw it out!

11. © 2007 Institute of Food Technologists 11 What do food scientists do to keep foods safe? There are many things food scientists do to keep your foods safe. There are several formal processes which help food scientists prevent food borne illness in processed foods. These include:  GAP: Good Agricultural Practices  GHP: Good Handling Practices  GMP: Good Manufacturing Processes  HACCP: Hazard Analysis Critical Control Points

12. © 2007 Institute of Food Technologists 12 What do food scientists do to keep foods safe? When formulating a product, food scientists use “hurdle technology” which means they use a combination of preservation methods so that microorganisms have several hurdles they must get over in order to grow and cause illness. Some of these methods include:  Heating  Chilling  Drying  Curing  Acidification  oxygen-removal  Fermenting  Adding preservatives, etc.

13. © 2007 Institute of Food Technologists 13 Careers in Food Safety Job Titles: Biologist, Microbiologist, Food Microbiologist, Epidemiologist, Animal Scientist, Consumer Safety Officer Employers:  Food processors  Government  Ingredient manufacturers/suppliers  Academia (Higher Education)  Contract research laboratories/development firms  Self-employed/Consultant Responsibilities:  Contribute to the knowledge about the behavior of microorganisms in food and processing environments  Ensure processed foods are manufactured properly and are safe for consumption  Publish, implement, and enforce regulations for government agencies  Educate consumers about safe food handling practices Responsibilities:  Contribute to the knowledge about the behavior of microorganisms in food and processing environments  Ensure processed foods are manufactured properly and are safe for consumption  Publish, implement, and enforce regulations for government agencies  Educate consumers about safe food handling practices

14. © 2007 Institute of Food Technologists 14 Careers in Product Development Job Titles:  Product Development Scientist  Scientist Employers:  Food processors  Ingredient manufacturers/suppliers  Academia (Higher Education)  Contract research laboratories/development firms  Self-employed/Consultant Responsibilities:  Bench-top development  Testing  Plant scale-up  Commercialization  Troubleshooting Responsibilities:  Bench-top development  Testing  Plant scale-up  Commercialization  Troubleshooting

15. © 2007 Institute of Food Technologists 15 Want to learn more? Visit:  http://www.fightbac.org  http://www.ift.org  http://www.iftsa.org (Student Association Website)  http://school.discovery.com/foodscience/ Find a Food Scientist:  A database of IFT members who are willing to provide more information about the field of food science to you  http://members.ift.org/IFT/Education/TeacherResources/findafoodscientist.htm

16. © 2007 Institute of Food Technologists 16 Questions?

17. © 2007 Institute of Food Technologists 17 Activity Glo Germ™ :  For a demonstration on handwashing, Glo Germ ™ Liquid is rubbed onto the students hands like lotion. Then they wash their hands like normal. While their hands appear clean, the ultra-violet light tells a different story. The discovery of the remaining germs will cast a new light on their cleaning effectiveness.  Purchase the kit at: http://www.glogerm.com/ http://www.glogerm.com/

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