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Food Safety  & Food  Technology Brittany, Yu & Matt
Fact or Fiction ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],76 million people become ill  5,000 people die
Foodborne microorganisms can cause illness for the body ,[object Object],[object Object],[object Object]
People with a higher risk of  foodborne illness Pregnant women Infants Young children and older adults People with weakened immune systems and individuals with certain chronic diseases
Symptoms of Foodborne illness ,[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Foodborne microorganisms can cause illness for the body (cont)
 
Safe Food Handling  ,[object Object],[object Object],[object Object],[object Object],[object Object]
Be Food Safe
Keep your hands and surface clean
Wash your hand ,[object Object],[object Object],[object Object],[object Object],[object Object]
Clean during food preparation ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Keep Raw Food Separate
Use different Cutting Board ,[object Object],[object Object],[object Object]
Cook food to a  safe temperature  to kill microorganisms.
Safe cooking Tips ,[object Object],[object Object],[object Object],[object Object]
For more information about using  food thermometers, visit this Web site …
Which ground beef patty is cooked to  a safe internal temperature?   Source: United States Department of Agriculture/Food Safety & Inspection Service     http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm   A B
This  IS  a safely cooked hamburger, cooked to an internal temperature of  160°F, even though it's pink inside. This is  NOT  a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135°F.  Source: United States Department of Agriculture/Food Safety & Inspection Service    http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm   A B
Chill
Safe Chilling Tips ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
How to be cool ,[object Object],[object Object],[object Object]
Recommended refrigerator  & freezer temperatures  ,[object Object],[object Object]
The THAW LAW ,[object Object],[object Object]
Fact or Fiction ,[object Object],[object Object],[object Object]
Which food are most likely to make people sick? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Safety Tips ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Fact or Fiction ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Video: Basic Food Safety ,[object Object]
Recent advances aimed at reducing microbial food contamination ,[object Object],[object Object],[object Object],[object Object],[object Object]
Irradiation ,[object Object],[object Object],[object Object],[object Object],[object Object]
How Irradiation works? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Labels ,[object Object],[object Object],[object Object]
Other technologies ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Toxins, Residues  and Contaminants in Food ,[object Object],[object Object],[object Object],[object Object]
Fact or Fiction ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Pesticides ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Ways to Reduce Pesticide Residue Intake ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Animal Drugs ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Environmental Contaminants ,[object Object],[object Object],[object Object],[object Object],[object Object]
Food Additives ,[object Object],[object Object]
Are Food Additives Safe? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Additives Concerns ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Organic Food  and Genetically Modified Food ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Fact or Fiction ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Pros and Cons ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Credits ,[object Object]

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Food Safety And Technology

  • 1. Food Safety & Food Technology Brittany, Yu & Matt
  • 2.
  • 3.
  • 4. People with a higher risk of foodborne illness Pregnant women Infants Young children and older adults People with weakened immune systems and individuals with certain chronic diseases
  • 5.
  • 6.
  • 7.  
  • 8.
  • 10. Keep your hands and surface clean
  • 11.
  • 12.
  • 13. Keep Raw Food Separate
  • 14.
  • 15. Cook food to a safe temperature to kill microorganisms.
  • 16.
  • 17. For more information about using food thermometers, visit this Web site …
  • 18. Which ground beef patty is cooked to a safe internal temperature? Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm A B
  • 19. This IS a safely cooked hamburger, cooked to an internal temperature of 160°F, even though it's pink inside. This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135°F. Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm A B
  • 20. Chill
  • 21.
  • 22.
  • 23.
  • 24.
  • 25.
  • 26.
  • 27.
  • 28.
  • 29.
  • 30.
  • 31.
  • 32.
  • 33.
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  • 35.
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