Food Safety Water Purity

Slides:

Advertisements

Similar presentations

Judith E. Brown Prof. Albia Dugger Miami-Dade College The Multiple Dimensions of Food Safety Unit 32.

Advertisements

FOOD SAFETY FOODS I S. FREESE.

Who Will Regulate my Food Business? John E. Rushing, Ph.D. Department of Food Science NCSU.

FOOD SAFETY AVOIDING FOODBORNE ILLNESS AND DELVOPING PROPER SANITATION HABITS.

Food Safety 101 UCOP November 2011 Safety Meeting.

Food Safety Be Food Safe. Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department.

FOOD SAFETY AND STORAGE Focus on Foods. What is a Food borne illness  A Food Borne Illness is a sickness caused by eating food that contains a harmful.

Chapter 12 Food Safety and Food Technology

Food Borne Illness Journal Question: Journal Question: How do you promote cleanliness when you are making food? How do you promote cleanliness when you.

Consumer Concerns About Foods And Water Copyright 2005 Wadsworth Group, a division of Thomson Learning.

Steps To Preventing A Foodborne Illness. Wash the following in hot soapy water before, during and after each time you cook. –Cutting boards –Utensils.

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

Food Science & Safety. Objectives Describe food safety practices Describe the four steps to insure safe food. Recall myths and truths about refrigerating.

Food-Borne Illness and Food Safety

Africultures Festival Pre- event food safety presentation AUBURN COUNCIL

ABS 19.0 Describe Food Safety and Processing Practices 19.1 Define food safety practices.

Kitchen Safety Do Now: List 6 important Kitchen Safety rules that we’ve discussed this week on a piece of loose leaf paper.

CH 5 LESSON 4 Food and Healthy Living. Nutrition Labels law requires that these information panels be placed on packages A must on any food packaged to.

CHAPTER 5 LESSON 4 Food & Healthy Living. Food and Healthy Living  Information on packaged and prepared foods can help you determine whether or not a.

1999 FOOD CODE HOW DOES IT AFFECT LONG TERM CARE FACILITIES.

CHAPTER 5 LESSON 4 Food & Healthy Living. You’ll learn to…  Utilize the information on food labels  Develop specific eating plans to meet changing nutritional.

Food Labels. Nutrition Facts Labels The FDA requires any food sold in a package to include a Nutrition Facts label This partial label shows the serving.

Lesson 4 Nutrition Labels and Food Safety. Nutrition Label Basics  Labels tell you about nutritional value and lists ingredients used to make the food.

and prevent foodborne illness.

SAFEGUARDING THE FOOD SUPPLY HOW DO WE PROTECT THE FOOD SUPPLY FOR AN ENTIRE NATION?

Food Safety Control Points A step by step guide tells you what to do at each step in handling food to avoid food poisoning.

Some Special Markets for Meats John E. Rushing, Ph. D. Department of Food Science NCSU.

HEALTH CANADA CFIA (The Canadian Food Inspection Agency) THE PUBLIC HEALTH AGENCY OF CANADA.

Consumer Concerns: Food & Water Safety Chapter 17.

FOOD ADDITIVES Misc Information Organic Foods Pesticides Artificial Sweeteners MSGPreservatives.

HEALTHY HABITS FOR LIFE A Common Sense Approach to Healthy Living Week Five.

Safe Lunches. Why is Food Safety Important? Protect the health of the children.

Kitchen and Food Safety. What can you do to prevent a food borne illness?

Food Safety Do Now: What do you think causes food borne illness?

Sports Nutrition Lesson 14 - Food Safety. Food Safety Commercial Processing can change food from nutritious to less than nutritious. It can also introduce.

Food Safety THE Group March 18, Myth or Fact? Food poisoning isn’t that big of a deal. I just have to tough it out for a day or two and then it’s.

Presented by: Ashley Jackson Masters in Public Health Walden University PH Instructor: Dr. Rebecca Heick Fall Quarter 2009.

What is Food borne Illness? Commonly known as food poisoning, food borne illness is caused by eating food that is contaminated by bacteria or other harmful.

Whitney & Rolfes – Understanding Nutrition, 12 th Edition Consumer Concerns About Foods and Water Chapter 19.

Diet And Heath Copyright 2005 Wadsworth Group, a division of Thomson Learning.

F OOD S AFETY FOR S UMMERTIME preventing food-borne illnesses.

Food Safety Just FACS. What is a foodborne illness?  Sickness caused by eating food that contains a harmful substance.

KEEPING FOOD SAFE TO EAT PRACTICES THAT HELP PREVENT FOODBORNE ILLNESS.

Understanding Nutrition Class 11

Stay Healthy with Food Safety

Understanding Nutrition 13th Edition

Food Safety & Technology

Food Safety How to Not Let Food Kill You

Understanding Nutrition

Preventing Food-Borne Illnesses

Food borne Illnesses.

Bell Work List 3 safety procedures that we have here at school-why we have them- and the purpose behind them. 6/30/2018.

The 4 C’s of Food Safety and Sanitation

Pregnancy &Foodborne Illness

Keep it clean! Food Borne Illness

Food Safety, Nutrition, Doing it Right

Food Safety Be Food Safe.

Chapter 13 How Safe is Our Food Supply?

Food Safety & Sanitation

Don’t Get Bugged by a Foodbourne Illness

Who Will Regulate my Food Business?

Food Safety FACS 8 Mrs. Otos.

Chapter 20 Keeping Food Safe

CHAPTER 1: Providing Safe Food

Introducing… Food Safety & Sanitation

Food Safety FACS 7 Mrs. Otos.

How to Fight the Food Spoilers

Safety, Sanitation, Workplace Safety and First-Aid

Presentation transcript:

Food Safety Water Purity Class 12 Chapter 19 Food Safety Water Purity

Food Safety Food Production Transportation Preparation

Food Borne Illness Symptoms 4-5 hours Causes: Bacteria and Virus additives mold deterioration room temperature

Agencies that monitor FDA Food Safety Modernization Act U. S Agencies that monitor FDA Food Safety Modernization Act U.S. USDA EPA CDC International FAO WHO R. Noble rights reserved

Take Special Care Poultry Picture: R. Noble Seafood Google Images

Special Care Eggs Google Images Dairy Google Images

Food Preparation according to HACCP

Safe Food Temperatures

Safe temperatures Keeping it hot Keeping it cold

Food Production Food Serving Inspection Not with money Meat not with dairy Counters washed Separate plates Hand washing R. Noble rights reserved Batches numbered Safety seals Dented Cans

Other health concerns pre-stuffed turkey Food from other countries Safe times in the refrigerator When traveling

This Food has been Irradiated

R. Noble rights reserved Concerns Pesticides Insecticides Farm raised fish R. Noble rights reserved

The Food Chain

Cautions about wild fish

R. Noble rights reserved Prevention Preservatives Additives Nitrates Nitrites BHT GRAS FDA Colors and flavorings MSG R. Noble rights reserved

Intentional Additives

Indirect Additives Acrylamide Active packaging Decaffeinated Dioxins Hormones Antibiotics R. Noble rights reserved

What to do? Certified Organic Washing Hands

Water - Preserve it

Acid Rain Sources Wadsworth Cengage Learning 2007

Paper made with recycled paper Google Images & Reduced chlorine Hydrofraking

Water Treatments Google Images Tap filters Spring water

Mineral water Google Images Carbonation Perrier water Sans Pellegrino Saratoga water High in major and trace minerals

Safe Water ? Wadsworth Cengage learning 2007 Airline Water Cruise ship water

Biogenetic Engineered Foods from: Genetically Modified Organisms ( G M O )

Created Foods the DNA of the seeds is altered Fewer seeds Golden Cauliflower

GMO Controversy

GMO discussion

Reference Whitney, E., Rolfes, S., (2008) (2013) Understanding Nutrition, 12th and 13th editions, Belmont, CA: Wadsworth Cengage Learning.