Foo
d S
afet
y C
once
rns
•T
hing
s im
port
ant t
o fo
od s
afet
y:–
Qua
lity
of fo
od•
San
itatio
n pr
actic
es o
f foo
d ha
ndle
rs–
She
lf lif
e•
Pre
serv
ativ
es–
Pre
senc
e of
con
tam
inan
ts•
Adu
ltera
nts
•F
ood-
born
e ill
ness
es–
Pre
para
tion
–S
tora
ge
Fed
eral
Law
s P
rote
ctin
g F
ood
Qua
lity
•19
06 P
ure
Foo
d an
d D
rug
Act
–In
spec
tion
of fo
od a
nd d
rugs
for
adul
tera
tion
and
mis
labe
ling
•19
38 F
ood,
Dru
g, a
nd C
osm
etic
Act
–P
roof
of s
afet
y be
fore
a d
rug
is r
elea
sed
to
cons
umer
s–
Am
endm
ents
:•
Pes
ticid
e A
men
dmen
t of 1
954
•F
ood
Add
itive
s A
men
dmen
t of 1
958
•C
olor
Add
itive
s A
men
dmen
t of 1
960
Foo
d-B
orne
Illn
esse
s
•A
ccou
nts
for
76 m
illio
n ill
ness
es, 3
25,0
00
hosp
italiz
atio
ns, a
nd 5
2,00
0 de
aths
na
tiona
lly p
er y
ear
•S
ourc
es:
–F
ecal
con
tam
inat
ion
–Im
prop
erly
pre
pare
d fo
ods
–In
fect
ed fo
od h
andl
ers
Typ
es o
f Foo
d-B
orne
Illn
esse
s
•B
acill
us c
ereu
s•
Cam
pylo
bact
er je
juni
•C
lost
ridiu
m b
otul
inum
•C
lost
ridiu
m
perf
ringe
ns•
E. c
oli
•H
epat
itis
A•
List
eria
m
onoc
ytog
enes
•N
orw
alk
viru
ses
•S
alm
onel
losi
s•
Shi
gella
•S
taph
locc
ous
aure
us•
Vib
riovu
lnifi
cus
•V
ibrio
cho
lera
e•
Vib
rio
para
haem
olyt
icus
Typ
hoid
Mar
y
•R
eal n
ame
was
Mar
y M
allo
n•
An
Iris
h co
ok w
ho w
as a
n as
ympt
omat
ic ty
phoi
d fe
ver
carr
ier
in N
orth
Am
eric
a•
Infe
cted
eig
ht fa
mili
es•
At t
he ti
me
ther
e w
ere
no a
ntib
iotic
s•
She
ref
used
to g
ive
up c
ooki
ng b
ecau
se s
he d
id
not b
elie
ve s
he w
as a
car
rier
•S
he w
as in
carc
erat
ed fo
r re
fusi
ng to
hon
or th
e co
urt
•S
he w
as n
ot th
e on
ly id
entif
ied
carr
ier
Upt
on S
incl
air
•W
rote
The
Jun
gle,
a b
ook
abou
t un
hygi
enic
pra
ctic
es in
the
Chi
cago
mea
t pac
king
indu
stry
•Im
petu
s fo
r th
e 19
06 M
eat I
nspe
ctio
n A
ct
Pre
vent
ion
of F
ood-
Bor
ne Il
lnes
ses
•P
aste
uriz
atio
n•
Foo
d in
spec
tion
for
mea
t and
pro
duce
item
s•
Foo
d irr
adia
tion
•F
ood
reca
lls•
Pro
per
cook
ing
tech
niqu
es–
Hea
ting
mea
ts a
nd fo
ods
to 1
65o F
•P
rope
r fo
od s
tora
ge•
Pro
per
sani
tatio
n•
Res
taur
ant i
nspe
ctio
ns
Foo
d Q
ualit
y In
spec
tions
•In
spec
tion
of s
laug
hter
ing,
col
d st
orag
e,
free
zing
, sm
okin
g, a
nd p
ickl
ing
of fr
esh
mea
ts•
Est
ablis
hmen
t of H
azar
d A
naly
sis
and
Crit
ical
Con
trol
Poi
nts
(HA
CC
P)
for
seaf
ood
•F
ood-
born
e D
isea
ses
Act
ive
Sur
veill
ance
N
etw
ork
(Foo
dNet
) to
trac
k fo
od-b
orne
in
fect
ion
for
heal
th d
epar
tmen
ts
Foo
d Ir
radi
atio
n
•A
lso
know
n as
“co
ld p
astu
eriz
atio
n”•
Use
s ex
trem
ely
shor
t wav
e le
ngth
s of
ra
diat
ion
•T
he e
lect
ron
beam
s pe
netr
ate
food
•
The
mol
ecul
ar s
truc
ture
of t
he fo
od is
di
srup
ted
•A
ccor
ding
to IF
IC th
e fo
od is
saf
e be
caus
e it
neve
r to
uche
s th
e en
ergy
sou
rce
Irra
diat
ion
Use
s
•B
egan
in 1
905
to e
limin
ate
spoi
lage
m
icro
orga
nism
s•
1921
use
d to
kill
Tric
hine
lla s
pira
lisin
por
k•
1937
use
d to
ste
riliz
e sp
ices
use
d in
sau
sage
s•
The
tech
niqu
es a
nd u
ses
wer
e ex
pand
ed a
s nu
clea
r te
chno
logy
gre
w•
Use
d by
NA
SA
to p
rese
rve
food
for
astr
onau
ts•
Use
d to
ste
riliz
e an
thra
x co
ntam
inat
ion
of m
ail i
n 20
01
Irra
diat
ion
to C
ontr
ol F
ood
Pat
hoge
ns
•19
83 r
estr
icte
d to
spi
ces
and
vege
tabl
e se
ason
ings
•19
85 e
xten
ded
to d
ry e
nzym
e pr
epar
atio
ns•
1986
use
d in
raw
por
k•
1992
for
raw
pou
ltry
prod
ucts
•19
97 fo
r be
ef a
nd la
mb
prod
ucts
•20
00 fo
r re
frig
erat
ed a
nd fr
ozen
raw
mea
t and
m
eat p
rodu
cts
•20
02 fo
r gr
ound
ham
burg
er
Irra
diat
ion
Tod
ay
•A
ppro
ved
by th
e F
DA
, AD
A, A
MA
, and
W
HO
•O
ther
form
s of
food
irra
diat
ion
incl
ude
–M
icro
wav
e ra
diat
ion
–C
onve
ntio
nal h
eat r
adia
tion
from
ove
ns
•Ir
radi
atio
n ki
lls o
r in
activ
ates
man
y ba
cter
ia, b
ut n
ot a
ll m
icro
orga
nism
s (v
iruse
s, s
pore
s, c
ysts
, tox
ins,
and
prio
ns)
on fo
od a
re v
ulne
rabl
e
Con
cern
s A
bout
Irra
diat
ion
•C
hang
es in
gly
cem
ic in
dex
of fo
ods
•D
estr
uctio
n of
vita
min
s an
d an
tioxi
dant
s•
Loss
of n
utrie
nts
due
to lo
nger
food
st
orag
e
Con
sum
er S
kept
icis
m
•E
arly
stu
dies
foun
d tu
mor
s, r
educ
ed g
row
th
rate
s, lo
wer
birt
h w
eigh
ts, k
idne
y da
mag
e,
chan
ges
in W
BC
s, a
nd g
enet
ic d
amag
e (B
arna
, 19
79)
•H
alf o
f con
sum
ers
wer
e w
illin
g to
buy
irra
diat
ed
prod
ucts
(F
renz
en e
t al,
2000
)•
Con
sum
ers
are
mor
e co
ncer
ned
abou
t pe
stic
ides
, ani
mal
res
idue
s, g
row
th h
orm
ones
, fo
od a
dditi
ves,
bac
teria
, and
nat
ural
ly o
ccur
ring
toxi
ns (
Rip
pel,
2002
; Joh
nson
et a
l, 20
04)
Wha
t Is
“Org
anic
”?
•Le
t the
buy
er b
ewar
e•
Som
e or
gani
c pr
oduc
ts a
re n
ot p
aste
uriz
ed•
Man
y ha
ve a
sho
rt s
helf
life
•B
ulk
food
s m
ay b
e co
ntam
inat
ed w
ith h
air,
fe
ces,
dirt
, and
oth
er p
artic
les
•S
ome
food
con
tam
inan
ts a
re c
onsi
dere
d “a
ccep
tabl
e”•
If th
e fo
od is
impo
rted
from
fore
ign
coun
trie
s, it
m
ay c
onta
in p
estic
ides
Foo
d A
dditi
ves
•2,
800
addi
tives
are
use
d •
En
han
cers
impr
ove
the
qual
ity, f
lavo
r, a
nd
text
ure
of fo
od•
Som
e en
rich
the
qual
ity o
f foo
d w
ith n
utrie
nts
•S
ome
addi
tives
are
food
pre
serv
ativ
es•
Em
uls
ifie
rs th
icke
n or
enh
ance
the
text
ure
of
food
s•
Som
e ad
ditiv
es b
leac
h or
add
col
orin
g to
food
•T
he D
elan
ey C
laus
e of
195
8 re
gula
tes
the
use
of fo
od a
dditi
ves
Foo
d La
bels
•Ir
radi
ated
food
s ha
ve th
e R
adur
a la
bel
•T
he b
est w
ay t
o kn
ow if
food
add
itive
s ha
ve b
een
used
is to
rea
d th
e la
bel
Foo
d A
llerg
ies
•A
llerg
ies
to e
ggs,
whe
at, m
ilk, n
uts,
soy
, sh
ellfi
sh, a
nd fo
od a
dditi
ves
•A
llerg
ic r
eact
ions
incl
ude:
–R
ash
–H
ives
–C
onst
ricte
d ai
rway
s–
Ana
phyl
actic
sho
ck (
sudd
en d
eath
)
Foo
d S
ensi
tiviti
es
•M
any
are
sens
itive
to s
ulfit
es–
Fou
nd in
lettu
ce in
sal
ad b
ars,
win
e, c
ooke
d fo
ods,
pro
cess
ed fo
ods,
and
drie
d fr
uits
•M
any
are
sens
itive
to m
onos
odiu
m
glut
amat
e (M
SG
)–
Use
d by
res
taur
ants
to e
nhan
ce fo
od fl
avor
–F
ound
in p
roce
ssed
mea
ts, f
roze
n en
tree
s,
and
no-f
at, l
ow-f
at fo
ods
Que
stio
nabl
e In
gred
ient
s
•F
ood
subs
titut
es: c
ycla
mat
es, s
acch
arin
, as
part
ame,
ole
stra
•C
ured
mea
ts c
onta
inin
g ni
tros
amin
es•
Por
ous
food
s su
ch a
s pe
ache
s,
stra
wbe
rrie
s, r
aspb
errie
s be
caus
e of
the
abili
ty to
abs
orb
mor
e pe
stic
ides
than
ot
her
food
s
Hor
mon
es in
Mea
t
•In
the
1970
s di
ethy
lstil
best
rol (
DE
S)
was
giv
en
to c
hick
ens
and
cattl
e–
The
effe
cts
of D
ES
on
fem
ale
offs
prin
g of
w
omen
who
use
d it
caus
ed c
once
rn•
Oth
er h
orm
ones
use
d in
clud
e es
trad
iol,
test
oste
rone
, pro
gest
eron
e, tr
enbo
lone
ace
tate
, an
d ze
rano
l•
Tis
sue
resi
due
leve
ls a
re m
onito
red
befo
re th
e F
DA
app
rove
s th
em fo
r sa
le•
Env
ironm
enta
lists
hav
e fo
und
effe
cts
on w
ildlif
e fr
om m
anur
e of
ani
mal
s gi
ven
horm
ones
Ant
ibio
tics
in M
eat
•U
sed
in a
nim
als
culti
vate
d in
clo
se
quar
ters
•
Ani
mal
s sh
ould
not
be
slau
ghte
red
with
in
60–9
0 da
ys a
fter
bein
g gi
ven
antib
iotic
s•
Mea
t is
test
ed p
rior
to b
eing
pac
kage
d an
d so
ld•
Pat
hoge
ns in
mea
t are
bec
omin
g pa
thog
en-r
esis
tant
Gen
etic
ally
Eng
inee
red
Foo
ds
•C
onsi
dere
d et
hica
lly in
the
sam
e w
ay a
s cr
oss-
bree
ding
or
prod
ucin
g hy
brid
see
ds•
The
DN
A fr
om o
ne p
lant
is in
trod
uced
to
anot
her
plan
t •
Adv
anta
ges
–Le
ss p
estic
ides
and
her
bici
des
are
need
ed–
Mor
e nu
trie
nt d
ense
food
s
•70
–75%
of p
roce
ssed
food
s in
the
U.S
. co
ntai
n ge
netic
ally
eng
inee
red
ingr
edie
nts.
Exa
mpl
es o
f Gen
etic
ally
Eng
inee
red
Foo
ds
•C
anol
a oi
l•
Rad
icch
io le
ttuce
•C
orn
•C
otto
n•
Pap
aya
•P
otat
o
•S
oybe
ans
•T
omat
oes
•Y
ello
w c
rook
neck
sq
uash
•S
ugar
bee
ts•
Ric
e
Con
cern
s A
bout
Gen
etic
ally
E
ngin
eere
d F
oods
•T
hose
with
food
alle
rgie
s m
ay b
e un
awar
e th
at th
e fo
ods
have
bee
n ge
netic
ally
al
tere
d•
The
har
dier
pla
nts
may
pol
linat
e an
d re
prod
uce
as a
“su
per
wee
d” c
ausi
ng
bioi
nvas
ion
prob
lem
s
Foo
d R
ecal
ls
•T
he 1
938
Foo
d, D
rug,
and
Cos
met
ic A
ct
auth
oriz
ed th
e F
DA
to r
ecal
l pro
duct
s po
sing
a r
isk
to h
uman
hea
lth•
Foo
ds a
re r
ecal
led
if co
ntam
inat
ed w
ith
infe
ctio
us a
gent
s, c
onta
inin
g po
tent
ial
alle
rgen
s, o
r un
decl
ared
ingr
edie
nts
•F
DA
rec
alls
non
mea
t ite
ms
•U
SD
A r
ecal
ls m
eat a
nd p
oultr
y ite
ms
•S
ome
food
rec
alls
are
vol
unta
ry
Foo
d P
eris
habi
lity
•T
he s
helf
life
of fo
ods
depe
nd o
n th
e ty
pe o
f fo
od, t
empe
ratu
re, m
oist
ure,
and
oxy
gen
•W
hen
thes
e th
ings
are
alte
red,
the
shel
f life
is
exte
nded
•N
icho
las-
Fra
ncoi
s A
pper
t dev
elop
ed th
e ca
nnin
g te
chni
que
in 1
809
•F
ood
are
pres
erve
d by
add
ing
salt
or s
ugar
•B
lanc
hing
fres
h ve
geta
bles
bef
ore
free
zing
•D
ryin
g fo
ods
and
putti
ng in
airt
ight
con
tain
ers
also
pre
serv
es fo
ods
Foo
d S
tora
ge
•C
old
stor
age
–R
efrig
erat
ors
shou
ld b
e se
t bet
wee
n
36–
45o F
.–
Fre
ezer
s sh
ould
be
set b
elow
Oo F
.
•P
antr
y an
d cu
pboa
rds
shou
ld b
e ke
pt
clea
n an
d be
twee
n 50
–80o
F.
Pro
per
Han
dwas
hing
•T
he m
ost c
omm
on ty
pe o
f foo
d co
ntam
inat
ion
is
caus
ed b
y im
prop
er h
andw
ashi
ng•
15–3
0 se
cond
s w
ith s
oapy
wat
er•
Incl
ude
finge
rnai
ls a
nd w
rists
•D
o no
t tou
ch o
ther
com
mon
item
s (d
oork
nobs
, di
shes
, mon
ey)
befo
re h
andl
ing
food
•H
and
sani
tizer
s sh
ould
onl
y be
use
d if
soap
and
w
ater
is n
ot a
vaila
ble
Foo
d S
anita
tion
•A
llow
dis
hes
to a
ir dr
y ra
ther
than
use
a
hand
tow
el•
Avo
id c
ross
-con
tam
inat
ion
of fo
ods
by
usin
g th
e sa
me
cutti
ng b
oard
•W
ash
cans
and
jars
bef
ore
open
ing
them
•K
eep
the
can
open
er c
lean
•C
lean
cou
nter
s an
d si
nks
with
soa
p an
d w
ater
Foo
d P
repa
ratio
n
•T
haw
food
s in
the
refr
iger
ator
or
mic
row
ave
•R
eady
-to-
eat f
oods
may
nee
d to
be
insp
ecte
d,
was
hed,
or
cook
ed–
Lettu
ce a
nd o
ther
pro
duce
sho
uld
be w
ashe
d fir
st•
Hea
t foo
ds b
etw
een
145–
180o
F to
kill
bac
teria
•M
icro
wav
eabl
e fo
ods
shou
ld b
e al
low
ed to
di
sper
se th
e he
at a
nd c
ool b
efor
e se
rvin
g
Ser
ving
Foo
d
•S
erve
hot
food
hot
(at
leas
t 140
o F)
•R
ehea
t foo
ds to
165
o F•
Mic
row
avin
g do
es n
ot a
lway
s co
ok fo
ods
in th
e ce
nter
•S
erve
col
d fo
ods
cold
•S
tore
food
s in
the
refr
iger
ator
afte
r th
e fo
od h
as c
oole
d fo
r 1
hour
(no
mor
e th
an 4
ho
urs)
•Le
ftove
rs s
houl
d be
use
d w
ithin
4 d
ays
Res
taur
ant I
nspe
ctio
ns
•Lo
cal h
ealth
dep
artm
ents
insp
ect
–P
ublic
inst
itute
s (h
ospi
tals
and
sch
ools
)–
Res
taur
ants
•R
esta
uran
t ow
ners
are
giv
en ti
me
to
com
ply
with
reg
ulat
ions
•S
ome
loca
l hea
lth d
epar
tmen
ts p
ost
“rat
ings
” of
food
est
ablis
hmen
ts fo
r co
nsum
er a
war
enes
s
Wha
t Ins
pect
ors
Look
For
•S
truc
ture
of t
he
faci
lity
•W
ater
sup
ply
•E
quip
men
t and
su
pplie
s•
Pro
per
tem
pera
ture
fo
r fo
od s
tora
ge•
Pro
per
tem
pera
ture
fo
r sa
nitiz
ing
uten
sils
, si
lver
war
e,
glas
swar
e, a
nd
dish
es
•W
aste
man
agem
ent
tech
niqu
es•
App
rove
d fo
od
sour
ces
•F
ood
serv
ing
prac
tices
•H
and
was
hing
•D
amag
e of
gla
ssw
are
and
dish
es