Shipping
When food is brought into a country, it is considered an
import
An ailment caused by the improper handling, storage, or processing of food products
Foodborne Illness
The CDC estimates this many people get sick in the United States each year from foodborne illnesses
Regulates the environment in which the food is produced
Environmental Protection Agency
Step 2 in the food system production chain
Harvesting
This country is the top next exporter of corn in the world
United States
The combined scarcity of food for all countries in the world is known as
World Hunger
On average, this percentage of American annual income is spent on food
6.6%
Gathers and shares US and international agricultural information
National Agricultural Library
Step 5 in the food system production chain
Marketing
A commodity that is shipped to another country for consumption is considered an
export
Farmers market
According to the United Nations, this many people worldwide are chronically malnourished
One in nine
Responsible for food safety related to meat, poultry and egg products
Food Safety and Inspection Service
A situation in which consistent food is unavailable year round due to a lack of money or resources
Food insecurity
A tax charged by an importing country on imported goods
tariff
This is the internal temperature raw meat and poultry should be cooked to for safe consumption
165F
More than ____ types of known pathogens exist that can cause a foodborne illness
250
Agency responsible for nutrition assistance programs through the USDA
Food and Nutrition Services
Understanding the amount of income spent on food is not only important for food systems, but also for the
The systematic production of food for distribution to consumers around the globe is referred to as a
global food system
This temperature range is considered the "danger zone" for food storage
40F-140F
The internal temperature that raw meat and poultry should be served above for safe consumption
140F
Promotes knowledge of agriculture and the environment through teaching, research and extension
National Institute of Food and Agriculture
Step 7 in the food system production chain
Disposal