Transcript ABS 16.0 Describe Food Safety and Processing Practices

ABS
19.0 Describe Food Safety and
Processing Practices
19.1 Define food safety practices
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.
What do these agencies do?
• EPA- registers or approves the uses
of pesticide tolerance levels for
pesticide residue in food
What do you think the FDA and
USDA are responsible for?
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
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
• 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
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)
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
What are the four steps to keeping
food safe and fighting bacteria?
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Clean
Separate
Cook
Chill
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.
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.
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.
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.
What should I know about foodborne illnesses?
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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.
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.