Food safety is a high priority for people in the United States.
Government agencies that play a major role in protecting the food
supply include the Food and Drug Administration (FDA), the U.S.
Department of Agriculture (USDA), Centers for Disease Control
(CDC), Environmental Protection Agency (EPA), and state and local
agencies. As a result of the ongoing cooperative efforts of these
agencies, of people in the food industry, and of individual
consumers, the United States enjoys the safest food supply in the
history of the world.
After students have completed the Mind Sweep and read the Food Facts, ask for volunteers to share their answers to question 1. Discuss the correct answers to question 2, one at a time. After a correct answer has been determined, ask students who is responsible for making sure the substance is used properly and safely (questions 1, 3, and 5) or for keeping food safe from that item (questions 2 and 4). Lead students to realize the cooperative efforts required for food safety and their responsibility in protecting their food from hazards.
Answers to Question 2: 1) e, 2) d, 3) a, 4) c, 5) b
Complete the following:
1. Do you think the food you eat is free from food safety hazards and always safe for you to eat? Why or why not?
2. Definitions of substances associated with food or food safety follow. Match them with these terms:
(a) additives
(b) animal drugs
(c) environmental contaminants
(d) microbial contaminants
(e) pesticides
(1) Chemicals used to control insects, diseases, weeds, fungi (molds), and other pests on plants, vegetables, fruits, and animals. (2) Specific bacteria or viruses that cause food poisoning. (3) Substances added directly to food for a specific purpose or indirectly to food due to packaging, storing, or handling. (4) Toxic chemicals that either occur in nature or are industrial chemical wastes that have been absorbed by soil, water, plants, or animals. (5) Chemicals given to animals to cure or prevent disease, to reduce pain and suffering, or to help them grow faster or to produce more food.
There are about 250,000,000 people in the United States. On the average, each person consumes over 126 pounds of potatoes, 95 pounds of other vegetables, 92 pounds of fresh fruit, 112 pounds of red meat, and 233 pounds of milk and cream each year. By doing a little multiplication, you can begin to get an idea of the nation's food consumption each year. Realizing just how much food must be produced, shipped, processed, packaged, stored, and prepared can help you appreciate what a remarkable accomplishment it is that the United States has the safest food supply in the world. There are many places where food may be contaminated during its trip from farm or feedlot to consumer, yet almost always the food you finally buy is safe.
Two government agencies, the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA), employ many people whose main job is helping to keep our food supply safe. For example, the FDA conducts tests, sets standards, and enforces laws regulating food quality and processing. FDA inspectors make regular inspections to see that the laws are being followed. When manufacturers make a request to put food additives or color additives in foods, the FDA reviews the chemicals' safety before deciding whether to approve the request. It also reviews, approves, and regulates animal drugs. The USDA regulates and inspects meats and poultry during slaughter and processing.
We rely heavily on the FDA, the USDA, and other government agencies to protect our food supply. Food safety is a big part of their job, but it is everyone's responsibility. Food producers, processors, sellers, and individual consumers, like you, also have an important part to play. The greatest threats to food safety - bacteria and viruses - are the hazards over which you as a consumer have the greatest control. Don't let yourself down. Accept your share of the responsibility for keeping your food supply safe. Learn about food safety hazards and what you can do to protect yourself. Then put your knowledge into action.
* U.S. Food and Drug Administration and the International Food Information Council Foundation, 1993