Question

Project: Food-Safety Guidelines

Using PowerPoint or multimedia, create a presentation of basic food-safety practices and tips. Assume that your reader or viewer doesn’t know anything about food safety. Use household examples for doing the shopping, food preparation, cooking, cleaning, and storage. Be sure to focus on meat, poultry, dairy, and eggs, but you don’t have to limit your information to those food groups. For your report or presentation, do your own research to find more information besides what you’ve learned in the lesson "Food Safety". Use the information in the lesson "Food Safety", but dig deeper and come up with some interesting facts, problems, and solutions on your own. You might want to review the “Recipes for Disaster” material or “Bacteria BBQ” on the food-safety website at Foodsafety. You might also want to consult Ask Karen, a Q&A feature on the FSIS website, at FSIS.

Answer 1

Food can become contaminated through poor hygiene, cross-contamination, and failure of temperature control. To prevent transmission of foodborne diseases, it is important to practice regular handwashing, proper food storage, and thorough cooking.

Step-by-step explanation:

The Three Main Ways that Food Becomes Contaminated

• Poor Hygiene: Contamination can occur when food handlers fail to wash their hands properly or if they touch contaminated surfaces or objects and then touch food.
• Cross-Contamination: This happens when pathogens from one food are transferred to another food, usually through direct contact or through contaminated equipment, utensils, or surfaces.
• Failure of Temperature Control: When food is not cooked or stored at the right temperatures, harmful bacteria can multiply rapidly and cause foodborne illness.

Three Food Safety Practices to Prevent Transmission of Foodborne Disease

• Regular Handwashing: Always wash hands before and after handling or preparing food and before eating.
• Proper Food Storage: Rotate food in your pantry so older items are used first, check expiration dates, and store perishable foods in the refrigerator at the correct temperature.
• Thorough Cooking: Ensure that food reaches the minimum internal temperature recommended to kill any bacteria it may contain.