1. INTRO TO FOOD SAFETY INTRO TO AGRICULTURE AAEC – PARADISE VALLEY SPRING 2015

2. WHAT’S THE BIG DEAL? Hazards are physical, chemical or biological agents that are reasonably likely to cause illness or injury in the absence of control. Physical – foreign objects: metal, glass, hard plastic, pebbles, pits, shells, etc. Chemical – toxic chemicals, natural toxins, food allergens, etc. Biological – microorganisms such as bacteria, viruses, parasites, and certain fungi (molds). Contamination is when physical, chemical, or biological hazards are introduced in or on foods.

3. INTRO TO FOOD SAFETY/SCIENCE HTTP://WWW.TRAVELCHANNEL.COM/SHOWS/MYSTERIES-AT-THE-MUSEUM/VIDEO/THE-POISON-SQUAD

4. CHALLENGES TO FOOD SAFETY The amount of food served and the number of food-serving places is TREMENDOUS People eat at home, schools, cafeterias, fast-food restaurant, vending machines

5. CHALLENGES TO FOOD SAFETY Food supplies come to the U.S. from around the world Many opportunities exist for food to become contaminated People typically eat three meals a day More than 750 million eating opportunities exist daily There are nearly 300 billion eating opportunities every year for people to become ill

6. FOODBORNE ILLNESS Foodborne illness: An illness or disease transmitted to people through food products that result from ingesting foods that contain pathogens (including bacteria, viruses and parasites) and/or their toxins and toxic chemicals. Pathogen: Any microorganism that is infectious or toxic and causes illness or disease. Pathogens include bacteria, viruses, parasites, and some fungi. Some pathogens produce toxins which are poisonous substances produced by bacteria and fungi.

7. FOODBORNE ILLNESS IMPACT Food-borne illnesses affect 1 in 6 Americans annually Symptoms range from stomach aches to fever, to diarrhea, and vomiting 48 million people become ill every year from food and 128,000 people are hospitalized Approximately 3000 people die annually from food-borne illnesses each year

8. FOODBORNE ILLNESS

9. FOODBORNE ILLNESS CAUSING PATHOGENS BACTERIA VIRUS PROTAZOA

10. GOVERNMENT AGENCIES, FOOD INDUSTRY BUSINESSES, AND ASSOCIATIONS HAVE GUIDELINES TO ASSURE FOOD SAFETY Producer guidelines – pork industry is the leader in meat quality assurance Processing guidelines Packaging guidelines Food handling guidelines