Transcript Food Science & Safety

Food Science &
Safety
What is the food industry?
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Design
Packaging
Sales
Marketing
Regulation
Who regulates the food industry?
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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?
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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
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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.