FCS-FS-12. Students will discuss the principles of food safety and identify intervention procedures to maintain safe food. A. Name and describe the properties of the microorganisms that cause food spoilage. B. List specific organisms that can cause food-borne illness. C. Define toxin, pathogen, and parasite and differentiate between food intoxication and food infection. D. Discuss sanitation and food handling and processing practices that may prevent food-borne illness and differentiate between cleaning and sanitizing. E. Identify government agencies in the United States that regulate the safety of the food supply. ACADEMIC STANDARDS: SCSh3. Students will identify and investigate problems scientifically. SCSh4. Students will use tools and instruments for observing
Virus
Pathogen
Parasite
Mold
E.coli
Clostridium perfringens
Clostridium botulinum
Listeria monocytogens
Bacteria
Molds
Virus
Yeast
Bacteria
E.coli
Salmonella enteritidis
Staphlococcus aureus
Parasite
Mold
Yeast
Staphylococcus aureus
Bovine spongiform encepalapathy
Salmonella enteritidis
E.coli
Yeast
Bacteria
Mold
Pathogen
Yeast
E.coli
Clostridium perfringens
Clostridium botulinum
Listeria monocytogens
They can cause fatal illness.
They may be present in food before you open the container.
They are called "the buffet germ" because they grow well in warm meats and starches.
They are a special threat to infants.
They are found everywhere.
They can live in tightly sealed jars and cans.
They thrive in conditions provided by warming and cooling foods.
All of the above
Improperly slaughtered beef contaminated with feces.
Ingesting raw chicken.
Foods contaminated with cattle feces.
A and C
Tracking a case of food contamination to its source.
Developing a safer way to spray pesticides.
Deciding how much of a foreign substance a food may safely contain.
Ordering a food plant to suspend processing when harmful chemicals turn up in some of its products.
A merger between two international food companies.
Fruit growers in one country protesting the importing of importing of cheaper produce from another country.
Improving a region's sewage system to supply farmers with clean water for irrigation.
An adertising campaign by dairy farmers designed to boost sales of milk products.
Contaminated foods may seem safe to eat.
Since microorganisms are everywhere, illness is almost impossible to prevent.
Many foods are not safely processed before reaching the supermarket.
None of the above.
Food infection is caused by bacteria; intoxication, by a virus.
Food intoxication is a more serious stage of food infection
Food intoxication is cured by time; food infection requires antibiotics.
Food infection is caused by bacteria; intoxication, by bacterial poisons.
To identify potential problems and take corrective measures.
To prepare for problems and react as quickly as possible
To simplify food safety regulations and educate processors about them.
To investigate food safety violations and hold food processors accountable.
Treat ALL food as if it is infected.
Cook meat to an internal temperature of 165. Cook poultry to an internal temperature of 180.
Clean work surfaces thoroughly.
Wash your hands obsessively.
All of the above.
Safe
Unsafe
Safe
Unsafe
Safe
Unsafe
Safe
Unsafe
Safe
Unsafe
Safe
Unsafe
Safe
Unsafe
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