Food Safety Basics 1624038638, 9781624038631

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FOOD MATTERS

T E RS F O O D M AT

Core Library is the must-have line of nonfiction books for supporting the Common Core State Standards for grades 3–6. Core Library features: • A wide variety of high-interest topics • Well-researched, clearly written informational text • Primary sources with accompanying questions

Food Safety Basics

Issues surrounding food in the modern world are found throughout today’s headlines. What does it mean to eat a gluten-free or organic diet? Are all processed foods bad for you? How do you keep your food safe in the kitchen? Food Matters answers all of these questions and more. Learn about food history and controversies, and find fun recipes and activities to try yourself.

Laine Author

Core Library

D O FO BASICS

Y T E F SA

• Multiple prompts and activities for writing, reading, and critical thinking • Charts, graphs, diagrams, timelines, and maps

Visit mycorelibrary.com for free additional tools for teachers and students.

Books in this set: • Eating Ethically • Eating Organic • Food Safety Basics

• Gluten-Free and Other Special Diets • Nutrition Basics • Processed Foods

• Genetically Modified Food • Urban Farming

by Carolee Laine

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T E RS F O O D M AT

D O FOY BASICS

SAFET La in e b y Ca ro le e

Content Consultant Meghan Ames, MSPH, RD, LDN Research Nutritionist John Hopkins School of Medicine

Core Library An Imprint of Abdo Publishing abdopublishing.com

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abdopublishing.com Published by Abdo Publishing, a division of ABDO, PO Box 398166, Minneapolis, Minnesota 55439. Copyright © 2016 by Abdo Consulting Group, Inc. International copyrights reserved in all countries. No part of this book may be reproduced in any form without written permission from the publisher. Core Library™ is a trademark and logo of Abdo Publishing. Printed in the United States of America, North Mankato, Minnesota 042015 092015

Cover Photo: Vika Valter/iStockphoto Interior Photos: Vika Valter/iStockphoto, 1; iStockphoto, 4, 26, 34; S.D. Butcher & Son/Library of Congress, 7; Library of Congress, 10; BSIP/ Newscom, 12; Shutterstock Images, 15, 17, 45; US Department of Agriculture, 20, 38; US Food and Drug Administration/Food Standards Committee, 23; Zeljko Radojko/Shutterstock Images, 29; Red Line Editorial, 32 Editor: Mirella Miller Series Designer: Becky Daum Library of Congress Control Number: 2015931972 Cataloging-in-Publication Data Laine, Carolee. Food safety basics / Carolee Laine. p. cm. -- (Food matters) Includes bibliographical references and index. ISBN 978-1-62403-863-1 1. Food--safety measures--Juvenile literature. 2. Food contamination-Juvenile literature. I. Title. 363.19--dc23 2015931972

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C O N T E N TS CHAPTER ONE

History of Food Safety . . . . . . . . 4 CHAPTER TWO

What You Eat Can Make You Sick . . . . . . . . . . . . . 12 CHAPTER THREE

Who Keeps Our Foods Safe? . . . 20 CHAPTER FOUR

Food Safety Is Everyone’s Business . . . . . . . . . . . . . . . . . . 26 CHAPTER FIVE

Keeping Foods Safe . . . . . . . . . 34 Just the Facts. . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 In the Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Stop and Think. . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Glossary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Learn More. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 About the Author . . . . . . . . . . . . . . . . . . . . . . . . . 48

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E CHAPTER ON

HISTORY OF FOOD SAFETY

Y

ou have just come home from school. The first thing you do is head to the refrigerator for some cold milk. You start to fill up your glass.

Wait! What’s that terrible odor? Your nose tells you the milk is not fresh. Will you drink it? Of course not! You know spoiled milk is not safe to drink. Early people learned about food safety the hard way. They ate or drank foods that had spoiled, and

ousands e d o v e r th p lo e v e d e hav g u id e li n e s s. a b o u t fo o d F o o d s a fe ty re o m rn a ts le a s s c ie n ti s

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o f y e a rs

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they became sick. Thousands of years ago, people began searching for ways to preserve foods to keep them fresh and safe. The concern for food safety continued throughout history. Now government agencies are responsible for food safety throughout the worldwide food industry.

Keep It Dry Early people in many parts of the world preserved foods by drying them. Ancient Egyptians built silos, or storage tanks, to hold large quantities of dry grain. Ancient Romans dried food by salting it. Native Americans braided together the husks of several ears of corn and hung them over tree branches or poles to dry in the wind. Today scientists know the water in moist foods can enable harmful substances, such as bacteria, yeasts, and molds, to multiply and make people sick. Early people learned that removing moisture from foods makes them last longer.

6

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e p th e m m e a t to k e d n a h s fi ed e ri c a n s d ri N a ti v e A m e r. fr e s h lo n g

Keep It Cold Some foods must be kept cold to slow the growth of germs that can make people sick. Early people living in cold climates preserved foods by packing them in snow or leaving them outside to freeze. In warmer regions, people harvested blocks of ice from frozen lakes in winter. They stored the ice in insulated icehouses so it could be used during other seasons. Packing foods in ice helps keep them fresh and safe from harmful microorganisms.

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The invention of refrigerators in the 1800s transformed food safety. Meat packers no longer had to rely on natural ice to keep their products from spoiling. Refrigerated railroad cars began transporting fresh foods to widespread

What’s an Icebox? An icebox was an early home

markets. In the early 1900s, refrigerators were

refrigerator. It was a wooden

developed for household

chest lined with metal and

use. By the 1930s, an

insulated with sawdust or seaweed. A large block of ice placed inside the box kept foods cold—until the ice melted. A pan that collected

electric refrigerator was a common appliance in kitchens across the United

water from the melted ice had

States. By the 1950s, more

to be emptied regularly. Ice

than 90 percent of US

wagons brought ice directly to homes. A sign placed in the window let the iceman know a delivery was needed. Iceboxes did not maintain a consistent temperature, but

homes had a refrigerator.

Heat It Another important

they still helped to prevent

development in food

foods from spoiling.

safety came about because of milk. Raw

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milk, or milk used directly from a cow without processing, was a source of many illnesses. People discovered that boiling milk helped prevent

YOUR LIFE Kitchen Appliances In the 1800s, a stove

illnesses. However, boiling

was considered the most

also changed the taste

important kitchen appliance.

of the milk in a way some

refrigerator had become

people did not like. In the 1860s, a French scientist named Louis Pasteur developed a process to keep wine from spoiling. Pasteur

By the mid-1900s, the the most popular addition to a modern kitchen. Since then, microwave ovens and dishwashers have been added to the list of kitchen necessities. Which kitchen appliance do you think is most important today? How would your life be affected if the

discovered that heating

appliance broke down?

wine preserved it without

Is the appliance a convenience

destroying its taste.

Is the appliance related to

People began using this

or is it a necessity? Why? food safety?

process, which became known as pasteurization,

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Many Americans in the 1940s canned the fruits and vegetables grown in their gardens.

to treat raw milk. It greatly reduced illnesses. Laws requiring the pasteurization of milk were put into effect in the early 1900s.

Preserve It Heat is important to food safety in other ways as well. Using heat to cook some foods makes them taste better. It also makes them safe to eat. Eating raw hamburger or a raw egg could make you sick. But a juicy grilled burger or hard-boiled eggs make a delicious lunch. Some foods, such as vegetables or fruits, do not have to be cooked. However, these foods do not remain fresh for very long. People learned to preserve

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these foods by canning them. The canning process involves placing fresh foods in cans or jars and heating them. When the cans or jars are cooled, a seal is formed. This seal helps keep the foods safe to eat. Food safety remains a major concern. Understanding how foods can make people sick is important. How is the safety of the food supply protected today? Learning these things and more can help ensure food safety in your home and school.

EXPLORE ONLINE Chapter One mentions how some people in the early 1900s disagreed with the need to pasteurize milk. The website below focuses on the continuing debate over food safety and raw milk. As you know, every source is different. How is the information given in the website different from the information in this chapter? What information is the same? How do the two sources present information differently? What can you learn from this website?

Food Safety and Raw Milk mycorelibrary.com/food-safety-basics

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O CHAPTER TW

WHAT YOU EAT CAN MAKE YOU SICK

E

very year approximately 48 million people in the United States get sick from something they ate. That is one in six Americans! A foodborne

illness generally lasts only a short time, and people recover quickly. In some cases, however, people must receive treatment in a hospital. Severe cases of foodborne illnesses result in approximately 3,000 deaths in the United States each year.

any s ib le fo r m n o p s re is ri a th a t e a c h y e a r. m o n b a c te m o c e n e d S ta te s o it is n U a ll e e n th o S a lm ln e s s in o d b o rn e il c a s e s o f fo

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Anyone can get a foodborne illness, but some groups of people are more likely to suffer serious results. These groups include babies, young children, elderly people, and people with certain health problems. Foodborne illness is a public health issue. How do foods make

Good Bacteria

people sick, and why is

Not all bacteria are bad.

food safety an important

Some bacteria are helpful to

concern?

people. Good bacteria help people digest foods and fight infection. These good bacteria live in the digestive system, on the skin, and in the mouth. Without good bacteria, people would die. Foods such

How Do Foods Make People Sick? The digestive tract is the

as yogurt and cheese owe

part of the body that

their taste and texture to

breaks down foods. An

good bacteria. These foods may even improve the health

infection in the digestive

of some people. Some types

tract makes a person

of good bacteria are also used to produce chocolate, coffee, vinegar, wine, and sausage.

sick. Most foodborne illnesses are caused by harmful bacteria. These

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Eggs are one food that can contain harmful bacteria.

tiny organisms cause infections that lead to sickness. Bacteria can multiply quickly in warm, moist places, such as the digestive tract. A person with a foodborne illness may suffer stomach pain, vomiting, diarrhea, fever, and chills. In mild cases, these symptoms may last from a few hours to several days. In severe cases, a person will require a doctor’s care and may need to be treated

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in a hospital. In extreme

YOUR LIFE What Would You Do? Imagine you eat only half of the chicken salad sandwich your mother left in the

cases, foodborne illness can be fatal.

Why Do Some Foods Make People Sick?

refrigerator for your lunch.

Harmful bacteria may be

You carefully wrap the other

found in many types of

half to enjoy after baseball practice. When you return

raw foods, including meat,

home four hours later, you are

poultry, fish, shellfish,

ready for a snack. But you left the sandwich on the counter

eggs, dairy products,

instead of putting it in the

fruits, and vegetables.

refrigerator! The sandwich looks and smells okay. Based on what you know about food safety, what would you do? Taste the sandwich? Put the

Foods infected with harmful bacteria may not look or smell different

sandwich in the refrigerator?

from other foods. But

Throw the sandwich away?

people who eat these

Explain the reason for your choice.

foods may become sick. Thorough cooking destroys harmful bacteria

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ft e n . ir h a n d s o e th h s a w od must o rk w it h fo w o h w le p Peo

in foods, and freezing can stop the spread of harmful bacteria. These methods can help keep bacteria at safe levels so they do not cause illness. Hot foods should be kept above 140°F (60°C), and cold foods should be kept below 40°F (4°C). When foods’ temperatures are in the danger zone—between 40°F and 140°F (4°C and 60°C)—bacteria can multiply, increasing the chances of foodborne illness. If food preparers are not careful about cleanliness, harmful bacteria can spread from one food to another

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through a process called cross-contamination. People who handle foods must wash their hands, kitchen utensils, and kitchen surfaces to prevent the spread of bacteria that can cause foodborne illnesses. Viruses cause some foodborne illnesses. Viruses are even smaller than bacteria, and they cause infections in people or animals. Food preparers who are infected with a virus or bacteria can spread that sickness by handling foods without washing their hands thoroughly.

Outbreaks of Foodborne Illnesses A foodborne illness outbreak occurs when a group of people eat the same contaminated foods and two or more of them come down with the same illness. Sometimes an outbreak happens when people attend a picnic or a party and eat foods that were left out at room temperature for several hours. Some outbreaks can be traced to a local restaurant where foods were contaminated by a sick employee or were not handled properly.

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Date

Food Source

Number of People Who Became Ill

Number of Deaths

2002

Deli turkey meat

Approximately 50 people in 7 states

8

2006

Spinach

Approximately 200 people in 26 states

3

2008

Jalapeño peppers

Approximately 1,500 people in 42 states

2

2008– 2009

Peanut butter

Approximately 700 people in 46 states

9

2011

Cantaloupes

Approximately 150 people in 28 states

30

Selected Outbreaks of Foodborne Illnesses How does the information in the table support what you have learned from the text about outbreaks of foodborne illnesses? What new information does the table provide? How does the table increase your understanding of foodborne illness outbreaks?

In some cases, people in many communities across several states have become sick with the same foodborne illness. These widespread outbreaks have been traced to foods that were contaminated by growers or processors in one part of the country and shipped to many other locations.

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REE CHAPTER TH

WHO KEEPS OUR FOODS SAFE?

I

n 1862 President Abraham Lincoln signed a law that created the United States Department of Agriculture (USDA). The USDA became responsible

for managing the country’s farming issues. It collected and published information about crops. It also tested soils and provided advice to farmers. Over time the government’s role in protecting food safety began to expand.

w it h D A to h e lp S U e th d ln c re a te h a m L in c o ra b A t n e P re s id . fo o d s a fe ty

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In the late 1800s and early 1900s, the responsibilities of the USDA increased. It began developing standards for food processing. The organization also

The Jungle In 1906 Upton Sinclair

prevented diseased animals from being used

published The Jungle, a

as foods. To keep our

book about immigrants who

nation’s food supply safe,

worked in the meatpacking industry in Chicago, Illinois.

the USDA regulated the

Sinclair described the dirty

importing and exporting

conditions and bad practices that made meat products unsafe for people to eat. Although the story is fiction, the descriptions of the

of animals and meat products. Regulation of other

meatpacking industry of

foods and drugs was left

the early 1900s are factual.

to the states. Each state

Readers were outraged and demanded reform. The result

had different rules. To

was the Pure Food and Drug

provide better control,

Act of 1906, which led to the regulation of food processing

the government passed

in the United States.

additional laws to make food products safe, and

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e r th e in 1 9 3 0 a ft ts e e m e D A ). it te is tr a ti o n (F rd s C o m m in a d m n d A ta S g d ru The Foo d and D th e U S F o o f o n o ti a c re

it created agencies to enforce these laws. In 1930 the agency that protects the safety of food products and medicines became known as the US Food and Drug Administration (FDA). During the 1950s and 1960s, the government passed laws to regulate the use of chemicals added to foods. Responsibility for enforcing these laws through inspections was transferred in 1981 to the Food and Safety Inspection Service (FSIS).

Food Safety Today The USDA, the FDA, and the FSIS are responsible for the safety of the US food supply today. Some of their

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responsibilities overlap. The USDA is responsible for the safety of meat, poultry, and certain egg products. The FDA is responsible for all other foods, as well as medicines. The FSIS ensures meats, poultry, and egg products are safe.

YOUR LIFE Reporting Food Problems

Through inspections of processing centers, the FSIS ensures proper

If you or a member of your

handling and packaging

family becomes ill from

of foods. The FSIS and

eating a certain food, call a doctor. If you think foods from a store or restaurant are contaminated, do not eat them! Report the problem.

the FDA also regulate proper labeling of foods. This ensures

The agency will need to know

food labels contain

the following information:

accurate information.

brand name, product name, manufacturer, codes and

Federal, state, and

dates on the can or package,

local governments work

name and location of the store where the food

together to ensure the

was purchased, and date

safety of foods.

of purchase.

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OURCE S E H T O T ST RA I G H T Before writing The Jungle, Upton Sinclair investigated the meatpacking industry in Chicago. He found many problems that threatened food safety. In 1906 Sinclair wrote a letter to President Theodore Roosevelt. In the letter, Sinclair urged the president to send government inspectors to Chicago. He wrote: Inspection to be effective should include the entire twenty-four hours. . . . The railroads and express companies bring animals into the city every hour in the day. When [an inspector] has access to every room in the packing houses and knows what is done there every hour in the twenty-four; . . . when he knows the destination and use of the refuse which the meat and liver wagons gather after nightfall . . . when he knows the meat that comes to the city by wagon and other ways, then . . . he can give something like an accurate estimation of the amount of diseased, putrid meat that is converted into meat in Chicago. Source: Upton Sinclair. “Letter to President Theodore Roosevelt.” National Archives. The US National Archives and Records Administration, March 10, 1906. Web. Accessed October 6, 2014.

What’s the Big Idea? What was Sinclair’s reason for wanting the government to inspect the meatpacking industry? Did Sinclair expect the meatpackers to cooperate with an investigation? Find two details in the letter to support your answer.

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UR C H A P T E R FO

FOOD SAFETY IS EVERYONE’S BUSINESS

M

any people are involved in providing foods for people to eat. Farmers grow crops or raise animals that are sources of food.

Processors put foods in cans, boxes, or packages for freezing. Truck drivers transport foods to markets. Grocers store and sell foods, which people buy and cook to eat at home. Cooks prepare and serve foods in restaurants. Everyone is responsible for food safety

s ib le d is re s p o n o fo s le d n n who ha E a c h p e rs o ty. fo o d ’s s a fe

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fo r th e

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in the farm-to-table food chain.

Organic Foods Organic foods contain

Food Producers

ingredients produced without

Food safety begins at

the use of pesticides or

the source. To provide

fertilizers. Organic meats, poultry, eggs, and dairy

a good harvest, farmers

products come from animals

use fertilizers to help

that eat organic feed. Some consumers believe foods are safer and taste better if they are produced without the use of chemicals. They

crops grow. They must make sure fertilizers do not contain harmful

also believe organic foods

substances that would

have more vitamins and other

make foods unsafe for

nutrients. Before foods can be sold as organic, farms must

people to eat. Farmers

be inspected to determine

must follow guidelines

if farmers are following the rules established by the USDA

from the Environmental

National Organic Program.

Protection Agency

Companies that process organic foods must also meet government standards.

(EPA) for the safe use of pesticides. Some farmers raise chickens, hogs, milk

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d s th e y s o th e fo o y h lt a e h t e kep a ls m u s t b to e a t. F a rm a n im fo r p e o p le fe a s re a e p ro v id

cows, or beef cattle. The USDA provides standards for farmers who raise animals as a food source. These standards include feeding animals a proper diet. USDA inspectors also oversee the process of butchering animals to ensure proper treatment of the animals, as well as delivery of meat products.

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Food Processors and Transporters In any factory that cans, freezes, or packages foods, workers must follow very strict rules about cleanliness. The FSIS provides regulations and inspects factories. Workers must wash their hands often and wear protective clothing to prevent contaminating foods. Most foods in the United States are transported by truck. But trains, airplanes, and ships are also part of the farm-to-table food chain. The FDA provides regularly updated rules for transporting foods. They outline how equipment should be cleaned, as well as the proper temperatures at which foods must be stored and the lengths of time foods can be kept to prevent them from spoiling.

Grocery Stores and Restaurants Grocery stores are responsible for food safety. Places that sell fresh foods can attract rodents and insects that spread diseases, so cleanliness and pest control are essential. Workers who handle foods must follow food safety guidelines. They must

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examine produce frequently to make sure only fresh fruits and vegetables are available for sale. Frozen and refrigerated foods must be kept at the proper temperatures. Restaurant owners face similar challenges as grocery stores do

YOUR LIFE

with cleanliness and pest

Packing School Lunches

control. They must store

Do you take your lunch to

and cook foods at proper

school? You may eat lunch several hours after you get to

temperatures and serve

school. Here are some ways

foods promptly. Many

to keep your lunch tasty and

states require restaurant

safe until you are ready to eat it. Keep your lunch in the

workers to get a food

refrigerator until you leave

handler certificate by

insulated lunch box. Pack a

passing a test about food safety. The FDA publishes the Food Code, which

for school. Be sure to use an frozen drink box or bottle next to foods that should be kept cold. Keep your lunch box out of direct sunlight and away from heat until it is time to eat.

contains standards for

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170°F (77°C) 165°F (74°C): Chicken and turkey 160°F (71°C): G  round beef, pork, veal, and lamb 150°F (66°C) 145°F (63°C): B  eef, veal steaks, and roasts 140°F (60°C): C anned ham (fully cooked) 40°F (4°C): R  efrigerator temperature 0°

Danger Zone 40°F–140°F (4°C–60°C)

Proper Temperatures for Food Safety A thermometer is an instrument for measuring temperature. How does this illustration of a thermometer help you understand the connection between temperature and food safety?

grocery stores and restaurants. The code covers training of food workers and procedures for food inspections. Local agencies, such as county health departments and city health inspectors, enforce the standards in the code.

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OURCE S E H T O T ST RA I G H T Secretary of Agriculture Tom Vilsack delivered the following speech in honor of the 150th anniversary of the USDA. He said: In 2012, USDA will commemorate and celebrate the 150th anniversary of our founding in 1862, when President Abraham Lincoln signed into law an act of Congress establishing the United States Department of Agriculture. Two and one-half years later, in what would be his final annual message to the Congress, Lincoln called USDA “The People’s Department.” At that time, about half of all Americans lived on farms, compared with about 2 percent today. But through our work on food, agriculture, economic development, science, natural resource conservation and a host of issues, USDA still fulfills Lincoln’s vision—touching the lives of every American, every day. Source: Tom Vilsack. “Message from Secretary Vilsack about USDA 150th.” United States Department of Agriculture. USDA.gov, 2015. Web. Accessed October 1, 2014.

Point of View After reading Tom Vilsack’s speech, reread Upton Sinclair’s letter in Chapter Three. What is the point of view of each author? How are these two authors’ points of view similar? How are they different? Write a paragraph comparing the two points of view reflected in the letter and the speech.

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E CHAPTER FIV

KEEPING FOODS SAFE

F

ood safety is everyone’s business. Farmers, truck drivers, food processors, grocers, and cooks all play a role in keeping foods safe.

Consumers play a role too. Learning what you and your family can do to keep foods safe is important. The following tools will help keep you from getting sick from unsafe food.

in g c e ry s h o p p ro g r u o y o rg a n iz e s s a fe a n d d o fo p e e k d to b u y. It h e lp s to d you nee o fo f o s e ty p li s t b y th e

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Shopping for Foods At the grocery store, put canned and packaged foods in the shopping cart first. Examine fresh foods, such as fruits and vegetables. Avoid selecting any with dark spots or broken skin. Look at the expiration date on packaged meat, poultry,

Understand Product Dating

fish, and dairy products. Do not buy foods that will

Product dating provides

expire before you have

guidelines for buying and

time to eat them. Examine

using foods. A “sell by” date tells stores how long

eggs to make sure the

to display foods for sale.

shells are not cracked.

Consumers should buy foods before the date on the label. A “use by” date is the last date recommended for using foods. A “best if used before”

Place frozen and refrigerated foods in the shopping cart last.

date indicates when foods

At the checkout, meats

have the best flavor or quality.

should be bagged

Foods might be safe to eat after this date, but they may

separately from fruits and

not taste or look as good.

vegetables. Juices from raw meats contain harmful

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bacteria such as E. coli, salmonella, and listeria. If meat packages leak, the juices could contaminate other foods. Foods should not be bagged with nonfood items, such as household cleaners. Take foods home as soon as possible. If you have a long drive or it is hot outside, take a cooler with you.

Storing Foods Storing foods properly is key to controlling the growth of bacteria and other germs that can make people sick. Most meat, poultry, or fish should be put in the freezer, but it can be kept in the refrigerator if it is going to be cooked within two days. Eggs should be stored in the carton on a refrigerator shelf. Some fruits, such as berries, and some vegetables, such as lettuce and cucumbers, require refrigeration. Store fruits and vegetables in separate drawers inside the refrigerator. Do not store them next to raw meat, which could cause cross-contamination. Any fruits or vegetables that have been peeled or cut should

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ra to th e re fr ig e in y rl e p ro od p e a t. S to ri n g fo s ta y s a fe to d n a r e g n lo

it la s t r w il l h e lp

be refrigerated. Apples, potatoes, and tomatoes are some foods that can be stored at room temperature. Before eating or cooking any fruits or vegetables, wash them thoroughly under running water. This removes some of the dirt, pesticides, or bacteria on the outside of these foods. Refrigerating or freezing foods can slow, but not stop, the growth of bacteria. Time is an important

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factor in food safety. Put frozen and refrigerated foods away immediately after returning from the grocery store. Leaving them at room temperature allows bacteria to grow. Remember spoiled foods do not necessarily look or smell bad, so other precautions must be taken to keep foods safe. Leftovers should be put in the refrigerator or freezer as soon as possible. Refrigerate leftovers in containers with tight lids, or wrap them in foil or plastic wrap. Freeze leftovers in plastic containers, plastic bags, or foil. Label them with a date and use them within three to four months.

Preparing and Cooking Foods Thaw frozen foods safely in the refrigerator—never at room temperature. After preparing raw meat, poultry, and fish, wash your hands, utensils, and cutting boards. This will prevent juices that contain harmful bacteria from contaminating other foods. Cook foods to the proper temperature on the stove or in the oven. Color, moistness, or texture can

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help you tell if foods are

YOUR LIFE

properly cooked. The use

Wash Your Hands

of a cooking thermometer

You have probably been

is the best way to

washing your hands since you were a toddler, but you may

ensure meat, poultry, or

not be doing it properly. To

casseroles are safe to eat.

get rid of harmful bacteria,

Some thermometers are

use hot water. Then lather your palms, wrists, and the

inserted before foods

backs of your hands with

are cooked. Others are

soap. Scrub for 15 seconds. Finally, rinse your hands. Dry

used to test foods as

them with a towel. If soap

they are cooking.

and water are not available, you can use hand sanitizer. But hand sanitizers are not as effective as soap and water for cleaning your hands.

Paying Attention to Food Recalls A food recall occurs when a producer, processor, or government agency believes a certain type

of food may make people sick. Sometimes foods are recalled because they are contaminated by harmful

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bacteria. Recalled foods are removed from grocery store shelves. Large recalls are generally published in newspapers or announced on television and radio. Notices of smaller recalls can be found on the FDA or USDA websites. The notices indicate the brand of food and the dates and locations where it was sold. Throw away any foods that have been recalled.

FURTHER EVIDENCE Chapter Five has a great deal of information about ways you can keep foods safe. What is one of the chapter’s main points? What evidence in the chapter supports this main point? Go to the website below. Choose a quote from the website that supports a main point in the chapter. Write a few sentences explaining how the quote you chose relates to this chapter.

Fight BAC! mycorelibrary.com/food-safety-basics

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AC TS J U ST T H E F

• Most foodborne illnesses are mild, but outbreaks caused by contaminated foods can affect hundreds of people in many locations. • Cooking or storing foods at proper temperatures can slow the growth of harmful germs, and cleanliness can reduce the spread of harmful bacteria. • The USDA, the FDA, the FSIS, and state and local health departments are responsible for food safety. • Government agencies provide rules and guidelines for farmers, truck drivers, food processors, grocers, and cooks to protect the safety of foods in every step of the farm-to-table food chain. • Consumers can protect food safety by shopping wisely and preparing and cooking foods properly. • Food recalls prevent the spread of foodborne illnesses by removing contaminated foods from grocery shelves and alerting consumers to the dangers of eating these foods.

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IN THE KITCHEN Strawberry Freezer Jam • Six 8-ounce glass jars with lids and bands • 4 cups crushed strawberries • 3 cups sugar • 1 box low- or no-sugar pectin • 1 cup water Rinse the berries in cold water. Ask an adult to cut off the stems and leaves. Mash the strawberries with a potato masher or using a blender or food processor. Put the sugar into a large saucepan and stir in the pectin. Then add the water. Ask an adult to bring the mixture to a boil over medium heat and stir constantly for one minute. Remove the mixture from the heat and quickly add the crushed strawberries. Stir for one minute or until mixed well. Spoon the jam into the jars, leaving one inch at the top for the jam to expand during freezing. Put the lids and bands on the jars and place the jars in the refrigerator for about 24 hours or until the jam is set. Store the jam in the refrigerator for up to three weeks or in the freezer for up to one year.

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INK H T D N A P STO

Another View In Chapter Four you read about organic foods. People have different opinions about this topic. Ask an adult, such as a librarian, to help you find sources about organic foods. Write a short essay comparing and contrasting opposing views about organic foods. Which point of view do you support? Explain why.

Take a Stand This book discusses the importance of cleanliness. It explains how food safety is everyone’s responsibility. Suppose a restaurant owner discovers an employee is not following guidelines for cleanliness. What do you think the owner should do? Give a reason for your answer. Support your reason with facts and details from this book.

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Say What? Learning about food safety can involve a great deal of new vocabulary. Find five new words you learned in this book. Write the meanings in your own words. Use each word in a new sentence.

Dig Deeper After reading this book, what questions do you still have about food safety? Write one or two questions to guide your research. With an adult’s help, find a few reliable sources to help answer your questions. Write a paragraph explaining what you learned from each source.

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GLOSSARY bacteria

outbreak

tiny organisms that can cause people to become sick

an event, such as a foodborne illness, that affects many people

contaminated exposed to something harmful

fertilizers substances that are added to soil and help plants grow

foodborne illness a sickness caused by eating food or drinking a beverage that is not safe

infection

pasteurization the process of heating a liquid to make it safe to drink

pesticides chemicals used to kill harmful insects

raw milk milk used directly from a cow and without pasteurization

a disease caused by harmful bacteria or viruses

regulation

organic

viruses

containing ingredients raised or grown without the use of chemicals

very tiny organisms that cause diseases in humans or animals

a rule

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LEARN MORE Books Friedman, Lauri S., ed. Organic Food and Farming. Detroit: Greenhaven Press, 2010. Petrie, Kristin. Food Safety: Avoiding Hidden Dangers. Minneapolis: Abdo Publishing, 2012. Rissman, Rebecca. Eating Organic. Minneapolis: Abdo Publishing, 2016.

Websites To learn more about Food Matters, visit booklinks.abdopublishing.com. These links are routinely monitored and updated to provide the most current information available. Visit mycorelibrary.com for free additional tools for teachers and students.

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INDEX ancient practices, 5-8 bacteria, 6, 14–15, 16–18, 37–39, 40, 41 canning, 11 cleanliness, 17, 30–31, 40 cross-contamination, 18, 37

foodborne illnesses, 9–10, 13–19

producers, 28–29, 40 product dating, 36

grocery stores, 24, 27, 30–32, 36, 39, 41

raw foods, 8–10, 11, 16, 36, 37, 39 refrigerators, 5, 8, 9, 16, 31, 37, 39 restaurants, 18, 24, 27, 30–32

iceboxes, 8 Jungle, The, 22, 25 Lincoln, Abraham, 21, 33

danger zone, 17, 32 digestive tract, 14–15 Food and Drug Administration (FDA), 23–24, 30–31, 41 Food and Safety Inspection Service (FSIS), 23–24, 30 food recalls, 40–41

meatpacking industry, 22, 25 organic foods, 28 outbreak, 18–19 Pasteur, Louis, 9 pasteurization, 9–10, 11 processors, 19, 27, 30, 35, 40

Sinclair, Upton, 22, 25, 33 storing foods, 6-8, 30–31, 37–39 transporters, 8, 30 United States Department of Agriculture (USDA), 21–24, 28, 29, 33, 41

ABOUT THE AUTHOR Carolee Laine is an educator and children’s writer. She has written social studies textbooks and other educational materials. Laine lives in the Chicago suburbs.

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