Food Safety 101
Continued
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© 2007 Institute of Food Technologists
Safe Handling of Fresh Fruits
and Vegetables
• Check
• Clean
• Cook
• Separate
• Chill
• Throw away
© 2007 Institute of Food Technologists
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Check
• Check to be sure that the fresh fruits and vegetables you
buy are not bruised or damaged.
© 2007 Institute of Food Technologists
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Clean
• Wash hands with warm water and
soap for at least 20 seconds before
and after handling fresh fruits and
vegetables.
• Clean all surfaces and utensils with
hot water and soap, including cutting
boards, counter tops, peelers and
knives that will touch fresh fruits or
vegetables before and after food
preparation.
© 2007 Institute of Food Technologists
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Clean
• Rinse fresh fruits and vegetables under running tap water,
including those with skins and rinds that are not eaten.
Packaged fruits and vegetables labeled “ready-to-eat”,
“washed” or “triple washed” need not be washed.
© 2007 Institute of Food Technologists
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Separate
• When shopping, be sure fresh
fruits and vegetables are
separated from household
chemicals, and raw foods such
as meat, poultry, and seafood in
your cart and in bags at
checkout.
• Keep fresh fruits and
vegetables separate from raw
meat, poultry, or seafood in your
refrigerator.
© 2007 Institute of Food Technologists
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Separate
• Separate fresh fruits and vegetables from raw meat,
poultry and seafood. Do not use the same cutting
board without cleaning with hot water and soap before
and after preparing fresh fruits and vegetables.
© 2007 Institute of Food Technologists
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Cook
• Cook or throw away fruits or vegetables that have
touched raw meat, poultry, seafood or their juices.
© 2007 Institute of Food Technologists
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Chill
• Refrigerate all cut, peeled or cooked fresh fruits and
vegetables within two hours.
© 2007 Institute of Food Technologists
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Throw Away
• Throw away fresh fruits and vegetables that have not
been refrigerated within two hours of cutting, peeling, or
cooking.
• Remove and throw away bruised or damaged portions
of fruits and vegetables when preparing to cook them or
before eating them raw.
• Throw away any fruit or vegetable that will not be cooked
if it has touched raw meat, poultry or seafood.
• If in doubt, throw it out!
© 2007 Institute of Food Technologists
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What do food scientists do to keep
foods safe?
• There are many things food scientists do to keep your foods
safe.
• There are several formal processes which help food
scientists prevent food borne illness in processed foods.
These include:
 GAP: Good Agricultural Practices
 GHP: Good Handling Practices
 GMP: Good Manufacturing Processes
 HACCP: Hazard Analysis Critical Control Points
© 2007 Institute of Food Technologists
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What do food scientists do to keep
foods safe?
• When formulating a product, food scientists use “hurdle technology”
which means they use a combination of preservation methods so that
microorganisms have several hurdles they must get over in order to
grow and cause illness.
• Some of these methods include:
 Heating
 Chilling
 Drying
 Curing
 Acidification
 oxygen-removal
 Fermenting
 Adding preservatives, etc.
© 2007 Institute of Food Technologists
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Careers in Food Safety
• Job Titles: Biologist,
Microbiologist, Food
Microbiologist, Epidemiologist,
Animal Scientist, Consumer
Safety Officer
• Employers:
 Food processors
 Government
 Ingredient
manufacturers/suppliers
 Academia (Higher Education)
 Contract research
laboratories/development firms
 Self-employed/Consultant
© 2007 Institute of Food Technologists
• Responsibilities:
 Contribute to the knowledge
about the behavior of
microorganisms in food and
processing environments
 Ensure processed foods are
manufactured properly and are
safe for consumption
 Publish, implement, and enforce
regulations for government
agencies
 Educate consumers about safe
food handling practices
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Careers in Product Development
• Job Titles:
 Product Development Scientist
 Scientist
• Employers:
 Food processors
 Ingredient
• Responsibilities:
 Bench-top development
 Testing
 Plant scale-up
 Commercialization
 Troubleshooting
manufacturers/suppliers
 Academia (Higher Education)
 Contract research
laboratories/development firms
 Self-employed/Consultant
© 2007 Institute of Food Technologists
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Want to learn more?
• Visit:
 http://www.fightbac.org
 http://www.ift.org
 http://www.iftsa.org (Student Association Website)
 http://school.discovery.com/foodscience/
• Find a Food Scientist:
 A database of IFT members who are willing to
provide more information about the field of food
science to you
 http://members.ift.org/IFT/Education/TeacherResources/findafoodscientist.htm
© 2007 Institute of Food Technologists
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Questions?
© 2007 Institute of Food Technologists
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Activity
• Glo Germ™ :
 For a demonstration on handwashing,
Glo Germ ™ Liquid is rubbed onto
the students hands like lotion. Then
they wash their hands like normal.
While their hands appear clean, the
ultra-violet light tells a different story.
The discovery of the remaining germs
will cast a new light on their cleaning
effectiveness.
 Purchase the kit at:
http://www.glogerm.com/
© 2007 Institute of Food Technologists
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312.782.8424
ift.org
Washington, D.C. Office
1025 Connecticut Avenue, NW
Suite 503
Washington, D.C. 20036
202.466.5980