U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
FDA/IFIC Booklet, 1993
FOOD RISKS: PERCEPTION VS. REALITY
A Program to Promote Food Risk Awareness and
Understanding
This program presents important food safety information to high
school students and encourages critical thinking skills!
Prepared by the U.S. Food and Drug Administration and
The International Food Information Council Foundation, 1993
CONTENTS
PROGRAM OBJECTIVES
- To provide information that will help students to
- analyze media reports about food safety and determine the
reliability of the information and the risk to them or their family.
- commit to memory the information needed to evaluate risk
potential and take appropriate steps to avoid or to minimize risk.
- To motivate students to keep informed about food safety issues
and to take the steps necessary to avoid or minimize food safety
risks.
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Hypertext updated by dms 2001-JUN-08