Food Safety

Introduction

Knowledgeable LifeSmarts participants know that to keep themselves and others safe, it is important to be smart about the food they eat, follow safe food handling precautions, and observe the four Cs of food safety.

September is National Food Safety Education Month. Celebrate by reviewing the rules to food safety.

For More Information:

The National Consumers League has published a brochure entitled, "Bacterial Resistance: When Antibiotics Don't Work, A Consumer Guide to Protecting Your Family." You may read the brochure online or download a PDF version of the brochure at this link: http://www.nclnet.org/Resisttext.html

Additional Resources:

The Food Safety and Inspection Service, an arm of the US Department of Agriculture, has a number of consumer publications available at:

http://www.fsis.usda.gov/OA/pubs/consumerpubs.htm#TITLE

The federal government's gateway to food safety information compiles information from a number of federal and state government agencies

http://www.foodsafety.gov/

Fight Bac! Campaign includes curriculum resources for educators

http://www.fightbac.org/main.cfm

Food safety lessons are available online through Iowa State University Extension

http://www.extension.iastate.edu/foodsafety/Lesson/lessons.html


Mini-Quiz on Food Safety:

1. Most bacteria:

Are harmful to humans

Are harmless and even beneficial

Multiply very slowly



2. The worst thing that can happen to you if you eat food contaminated with botulism is:

A dry mouth

Nausea, vomiting and diarrhea

Death



3. For food safety, it is recommended that food is not left out at room temperature for more than:

A half hour

An hour

Two hours

4. Bacteria that cause foodborne illnesses thrive in:

Salty conditions

Moist conditions

Acidic conditions

5. It has been estimated that proper hand-washing could eliminate this percentage of foodborne illness. Is it:

10 percent

25 percent

50 percent

6. The number one species consumed by Americans is:

Beef cattle

Pigs

Chicken

7. Which type of meat is most likely to be irradiated before you buy it?

Chicken

Beef

Bacon

8. Frozen food kept constantly at 0 degrees Fahrenheit will always be:

Of good quality

Safe to eat

Safe to eat and of good quality

9. What is true about frozen meat?

Nutrients are not destroyed

The nutritional value of frozen meat increases

Nutrients are negatively altered when frozen

10. You've just chopped meat on a cutting board. Now you need to chop vegetables for a salad. You should:

Wipe the cutting board off with water

Rinse the cutting board with cold water before cutting the vegetables

Wash the cutting board with hot soapy water


Answers
1. a. Are harmless and even beneficial
2. c. Death
3. c. Two hours
4. b. Moist conditions
5. c. 50 percent
6. c. Chicken
7. a. Chicken
8. b. Safe to eat
9. a. Nutrients are not destroyed
10. c. Wash the cutting board with hot soapy water


Important Terms to Know

Bacteria
Single-celled microorganisms that are commonly found in most environments. Some bacteria can cause infectious diseases.

Campylobacter
Bacteria often found in contaminated poultry that can cause diarrhea, cramps and fever.

Cross-contamination

Transfer of bacteria from a food product, such as uncooked poultry, to other foods, hands or surfaces.



Danger Zone

The temperature range in which most bacteria can grow. Usually this is below 40 degrees Fahrenheit and over 140 degrees Fahrenheit.
E. coli 0157:H7
E. coli is a type of bacteria that is normally found in the human colon and generally causes no harm. However, a particular virulent strain of E. coli, known as E. coli 0157:H7, can lead to bloody diarrhea, abdominal cramps, and blood and kidney disorders. In rare cases, it has been fatal.

Expiration Date

The calendar date on the packaging of a food that indicates the last date a food should be eaten or used.

Hygiene

Practices, such as cleanliness and maintenance of skin, hair, and nails, that promote health and prevention of disease.

Microorganism: Microscopic-sized organisms, like bacteria, viruses or fungi.

Pathogen: Any disease-producing microorganism.

Recall

A voluntary action of removing a product from retail or distribution.

Salmonella: Bacteria which may be found in raw or undercooked foods, especially eggs, poultry, fruit and vegetables. A major cause of food poisoning that results in fever, abdominal cramps and diarrhea. Salmonella infections range in severity and sometimes require hospitalization.



"Sell by" Date

A calendar date on the packaging of a food product that indicates the last day the product can be sold.