ABS 19.0 Describe Food Safety and Processing Practices

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ABS19.0 Describe Food Safety and Processing
Practices

• 19.1 Define food safety practices

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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.

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What do these agencies do?

• EPA- registers or approves the uses of pesticide
  tolerance levels for pesticide residue in food

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

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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

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• 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

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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)

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What are the benefits and risks to consumers of
food additives? Contd.

• 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

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What are the four steps to keeping food safe and
fighting bacteria?

• Clean
• Separate
• Cook
• Chill

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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.

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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 wont 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.

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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. Dont 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.

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Whats 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.
• Dont pack the refrigerator. Cool air must
  circulate to keep food safe.

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What should I know about food-borne illnesses?

• Many cases of food borne illness go unreported
  and are written off as travelers 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.

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Lesson Review/Summary

• Pretend youre about to deliver the 5 oclock
  news. Tonight your topic is food safety and well
  do it like the weather report!
• Describe what youve just learned about food
  safety,
• predict how it will affect them
• forecast future activities/implications.