Food Safety
Which two federal agencies set major food safety regulations in the United States?
What is FDA and USDA
What is a food borne illness
An illness caused by agents that enter the body through the ingestion of contaminated food.
Name one practice listed under "CLEAN AND SANITIZE."
Wash hands often (also wash surfaces often)
What is the process of taking a product from the plant or animal where it was grown or produced?
Harvesting
According to the slides, what claim is made about the United States and its food?
The United States has some of the safest food in the world.
List two common bacterial examples given in the materials that can cause foodborne illness.
E. coli and Salmonella
What are the four prevention categories listed on the prevention slide?
Clean and sanitize; Cook; Separate; Chill
Most agricultural products are purchased where?
Stores
What is the recommended maximum refrigerator temperature to slow bacterial growth?
What is 40∘F or lower
Between which temperatures do bacteria grow best?
Between 40∘F40∘F and 140∘F140∘F
How does cooking contribute to food safety?
Heat can kill bacteria; proper cooking temperature depends on specific food item.
What does the processing stage involve for agricultural products?
Turning raw agricultural products into consumable food (cleaning, drying, weighing, refrigerating, preserving, storing).
Name two differences between pathogenic bacteria and spoilage bacteria.
Pathogenic bacteria cause foodborne illness in people; spoilage bacteria cause deterioration (odor, taste, texture) but do not necessarily make people sick.
Describe how microorganisms can still cause occasional illnesses even with regulations in place.
Microorganisms are persistent; contamination can occur at many points (on farm, during processing, transport, storage, or preparation). Human error or equipment failure can bypass safeguards.
Why is refrigeration important for preservation, and what temperature should it maintain?
Refrigeration slows bacterial growth and prolongs shelf life; maintain 40∘F40∘F or lower.
Name at least three types of vehicles used to transport food products.
Trucks, planes, boats (also trains and cars).
Explain why efficient transportation is important in preserving the quality of food between farm and store.
Efficient transportation reduces time in the supply chain and exposure to harmful temperatures/conditions, helping maintain freshness and preventing bacterial growth and spoilage.
A product was stored at 45∘F45∘F for several days and then cooked to an internal temperature that was too low. Explain the risks and the steps that could have prevented foodborne illness.
Storage at 45∘F45∘F is above recommended 40∘F40∘F so bacteria could multiply. Undercooking may not kill pathogens. Prevention: keep fridge at 40∘F40∘F or lower, avoid danger zone, cook to proper internal temps, separate raw and ready-to-eat foods, sanitize surfaces.
A raw poultry item and a fresh salad are prepared in the same kitchen. Give a step-by-step plan showing how to prevent cross-contamination using the prevention strategies from the slides.
Use separate cutting boards/utensils; wash hands after handling raw poultry; sanitize surfaces; store raw poultry below ready-to-eat foods in fridge; cook poultry to safe internal temperature; refrigerate leftovers promptly.
Describe the chain from farm to consumer, including direct sales and the role of wholesalers and retailers. Explain one advantage and one disadvantage of direct sales (like farmer's markets) compared to the retail supply chain.
Chain: farm → processor → wholesaler → retailer → consumer; direct sales shorten chain (farmer's markets). Advantage: fresher product and direct producer-consumer connection. Disadvantage: limited reach/scale, possibly less consistent supply.