1. ABS 19.0 Describe Food Safety and Processing Practices 19.1 Define food safety practices

3. 1. What are the food inspection procedures and agencies that insure a safe food supply for the population? The FDA (Food & Drug Administration), USDA (US Department of Agriculture), EPA (Environmental Protection Agency), and NMFS (National Marine & Fisheries Service) all have an important role in regulating the food industry in the United States. Local and state departments of health and agriculture are also involved in these processes.

4. What do these agencies do? EPA- registers or approves the uses of pesticide tolerance levels for pesticide residue in food

5. What do you think the FDA and USDA are responsible for?

6. What do these agencies do? FDA- with the exception of meat and poultry, the FDA enforces tolerances on food shipped in interstate commerce, and determines the incidence levels of pesticides residue in foods USDA- does regulatory monitoring in 3 major areas: correct labeling of meat species; antibiotic and drug residue levels; and healthiness of the meat or poultry product

7. 2. What are 3 methods by which food contamination is prevented? GMP's good manufacturing practices HACCP hazard analysis and critical point system Critical control points

8. GMP's are guidelines that a company uses to monitor the design and construction of food processing plants and equipment to insure that they are clean and sanitized. HACCP system of assuring food safety in food processing, packaging, storage, distribution, and preparation. Critical control points are places in the processing system where lack of proper control can result in a safety risk for the consumer

9. What are the benefits and risks to consumers of food additives? Additives such as vitamins and minerals are added to compensate for any loss that occurs during food processing as well as to add value to a food such as bread, milk, juice and cereal. Other reasons for the use of additives include; lengthen shelf life, enhance the color or appearance, and to reduce cooking time (oatmeal, rice)

11. What are the benefits and risks to consumers of food additives? Cont’d. Sugar is one of the most common additives. Additives are listed along with the rest of the ingredients on the label according to the proportion they occur. The government approves and banns food additives

12. What are the four steps to keeping food safe and fighting bacteria? Clean Separate Cook Chill

13. What are the steps in staying clean? Clean: Wash hands and surfaces often. Bacteria can spread throughout the kitchen and get on cutting boards, knives, sponges, and counter tops. Here are some guidelines to fight the spread of bacteria. –Wash hands in hot soapy water before preparing food and after using the bathroom, changing diapers and handling pets. You should apply the warm water, add soap and rub hands together for at least 20 seconds before rinsing. (sing happy birthday to you and add "and many more on channel 4 and Scooby doo on channel 2) –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. If using cloth towels, wash them often in the hot cycle of the washing machine.

14. What do you separate when working with food? Separate: Cross contamination is how bacteria spread from one food product to another. Raw meat, poultry and seafood are especially prone to bacteria spread. Experts say that you should always keep these foods and their juices away from ready-to-eat food. –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 that previously held raw meat.

15. How does cooking affect food safety? Cook: Cook to proper temperatures. Food safety experts agree that if food is properly cooked and heated for a long enough time at high enough temperatures that it will kill the bacteria that cause food borne illnesses. –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 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 reheating. –Heat leftovers thoroughly to 165 F.

16. What’s the best way to chill food? Chill: Refrigerate promptly. Experts suggest refrigerating foods as quickly as possible because cold temperatures keep most harmful bacteria from growing and multiplying. –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.

17. What should I know about food- borne illnesses? Many cases of food borne illness go unreported and are written off as traveler’s diarrhea, 24-hour flu or upset stomach. Most food borne illnesses can be avoid if proper food handling procedure is followed. High risk foods include moist, high-protein, and/or low-acid foods. (Milk, milk-products, eggs, meat, poultry, fish, shellfish. High risk individuals are very young children, pregnant women, the elderly and chronically ill because of a weakened or undeveloped immune system and difficulty in digesting.

18. Lesson Review/Summary Pretend you’re about to deliver the 5 o’clock news. Tonight your topic is food safety and we’ll do it like the weather report! –Describe what you’ve just learned about food safety, –predict how it will affect them –forecast future activities/implications.