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Transcript of Food Safety
In addition, certain toxins in food, such as mercury, can damage an unborn baby’s developing nervous system. As we age, our immune system and other organs in our bodies become less effective in recognizing and ridding the body of microorganisms that cause foodborne illness. If an older person contracts a foodborne illness, there is a great chance that the effects will be serious or even deadly. If you have a chronic illness such as AIDS, cancer, or diabetes, the illness and sometimes its treatments can weaken your immune system. Similarly, if you are a transplant recipient, you take drugs that you take to prevent your body from rejecting the new organ. These drugs also prevent your immune system from attacking dangerous microorganisms in food. Clean 4 Simple Steps to keep Food Safe Separate Cook Chill Wash hands for AT LEAST 20 seconds Wash surfaces and utensils after each use Wash fruits and veggies Washing raw meat and poultry can actually help bacteria spread, because DO NOT wash meat, poultry, or eggs! their juices may splash onto (and contaminate!) your sink and countertops. Watch the video below to learn more "clean" tips for preventing food poisoning. Properly washing your hands, utensils, and surfaces can prevent the spread of illness-causing bacteria from spreading to your food and your family. Use separate cutting boards and plates for produce and for meat, poultry, seafood, & eggs Keep meat, poultry, seafood, and eggs separate from all other foods at the store and at home in the fridge Even after you have cleaned your hands and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread illness-causing bacteria, so keeping them separate is very important. Watch the video below to learn more "separate" tips for preventing food poisoning. Food poisoning multiplies the quickest in the "DANGER ZONE" between 40 degrees and 140 degrees Fahrenheit. Use a food thermometer Keep food hot after cooking Microwave food thoroughly Watch the video below to learn more "cook" tips for preventing food poisoning. Watch the video below to learn more "chill" tips for preventing food poisoning. Illness-causing bacteria can grow in perishable foods within 2 hours unless they are refrigerated. Promptly and properly refrigerating foods can keep your family safe from food poisoning at home. Refrigerate perishable foods within 2 hours Never thaw or marinate foods on the counter Know when to throw food out http://www.fda.gov/downloads/Food/ResourcesForYou/Consumers/SelectedHealthTopics/UCM312787.pdf Click the link below to download! Food Safety for Pregnant Women Food Safety for Older Adults http://www.fda.gov/downloads/Food/ResourcesForYou/Consumers/SelectedHealthTopics/UCM312790.pdf Click the link below to download! http://www.fda.gov/downloads/Food/ResourcesForYou/Consumers/SelectedHealthTopics/UCM312762.pdf Food Safety for People with HIV/AIDS Food Safety for People with Cancer Food Safety for People with Diabetes http://www.fda.gov/downloads/Food/ResourcesForYou/Consumers/SelectedHealthTopics/UCM312761.pdf http://www.fda.gov/downloads/Food/ResourcesForYou/Consumers/SelectedHealthTopics/UCM312796.pdf Click the link below to download! Click the link below to download! Click the link below to download! Role of the Government Government agencies are responsible for setting food safety standards, conducting inspections, ensuring that standards are met, and maintaining a strong enforcement program to deal with those who do not comply with standards. US Department of Agriculture (USDA) Food and Drug Administration (FDA) Environmental Protection Agency (EPA) Center for Disease Control and Prevention (CDC) The USDA protects and promotes food, agriculture, natural resources and related issues. The department is responsible for the safety of meat, poultry and eggs. The FDA is responsible for protecting the public health by assuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation. The administration regulates non-meat products including seafood, produce, milk, canned foods, and infant formula. The EPA is responsible for protecting human health and to safeguard the natural environment – air, water and land – upon which life depends. The agency also regulates pesticides and waste management. The CDC is responsible for creating the expertise, information, and tools that people and communities need to protect their health – through health promotion, prevention of disease, injury & disability, and preparedness for new health threats, including providing food recall information. http://www.usda.gov http://www.epa.gov http://www.fda.gov http://www.cdc.gov The USDA, FDA, EPA, and CDC are the U.S. government agencies that regulate food safety. This video explains how the new law makes prevention from farm to table the basis of food safety and describes how preventing problems before they occur is critical given today's complex, global food supply and the emerging pathogens that are especially threatening to vulnerable populations. The video also explains how the law applies to both domestic and imported foods, and to be successful requires that everyone in the food production process understands and accepts their responsibility. The FSMA was signed into law by President Obama on January 4, 2011. The Food Safety Modernization Act (FSMA) It aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it. Watch the video below to learn more about the Food Safety Modernization Act (FMSA). Food and Agriculture Organization of the United Nations http://typo3.fao.org/fileadmin/user_upload/agns/pdf/empres/brochure_en.pdf EMPRES Food Safety Click the link to download! Emergency Prevention System for Food Safety (EMPRES Food Safety) EMPRES aims to prevent and control food safety risks by focusing on early detection, early warning, and rapid response to food safety emergencies at global, regional, and local levels. Access the brochure below to learn more about the tasks of the EMPRES Food Safety program. Food safety is our first line of defense in preventing disease. By washing, handling, separating, preparing, and storing our food properly, we help eliminate illness-causing pathogens. As we continue to investigate and improve safety standards, we increase the ability to prevent further foodborne outbreaks. References Beran, G. W. (1999). Food safety. In AccessScience. Retrieved from http://www.accessscience.com/content.aspx?id=YB990425
Centers for Disease Control and Prevention. U.S. Department of Health and Human Services, (2013). Food safety. Retrieved from website: http://www.cdc.gov/foodsafety/
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Food and Drug Administration. U.S. Department of Health and Human Services, (2013). Overview of the FSMA proposed rules on produce safety standards and preventive controls for human food. Retrieved from website: http://www.fda.gov/Food/FoodSafety/FSMA/ucm334120.htm FoodSafety.gov. U.S. Department of Health and Human Services, (2013). Causes of food poisoning. Retrieved from website: http://www.foodsafety.gov/poisoning/causes/index.html
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MedlinePlus. U.S. Department of Health and Human Service, National Institutes of Health. (2012). Food safety. Retrieved from U.S. National Library of Medicine website: http://www.nlm.nih.gov/medlineplus/ency/article/002434.htm
Moyer, C. (2013). Foodborne illness on physicians’ radar as cases rise. American Medical Association, Retrieved from http://www.ama-assn.org/amednews/2013/02/11/hlsa0211.htm
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Partnership for Food Safety Education. (2010). Least wanted foodborne pathogens. Retrieved from http://www.fightbac.org/about-foodborne-illness/least-wanted-pathogens
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World Health Organization. (2013). Strategies in surveillance and control. Retrieved from World Health Organization website: http://www.who.int/foodborne_disease/strategies/en/ References (continued) References (continued) after they have contact with raw meat, feces from an infected cat, contaminated water, Parasites range in size from tiny, single-celled
organisms to worms visible to the naked eye. Kitchen Companion http://www.fsis.usda.gov/PDF/Kitchen_Companion.pdf This handbook contains all the basic information you need to know about food safety. Click on the link below to download!