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

• Text Correlation Chart
• Lesson 1: Food Safety: Everyone's Responsibility
• Lesson 2: Should We Risk It?
• Lesson 3: What is the Sum of Food Additives?
• Lesson 4: Is Food Poisoning Really Such a Big Deal?
• Lesson 5: Food Poisoning: What's My Best Defense?
• Lesson 6: What Can I Do? How Can I Remember?
• Lesson 7: Food Labels: How Can They Help?
• Lesson 8: How Can I Sort This All Out?
• Check-Out Quiz
• Resource List

PROGRAM OBJECTIVES

1. 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.

2. To motivate students to keep informed about food safety issues and to take the steps necessary to avoid or minimize food safety risks.

Hypertext updated by dms 2001-JUN-08