How Safe Is Your Food? (2/7/2007)

Presentation transcript

Presentation video

Questions answered by this presentation:

1. How many people were sickened by contaminated food in 2006?
2. How does food become contaminated with bacteria, such as E. coli?
3. Why are mass processed and packaged foods at higher risk?
4. Which two governmental groups share oversight of food safety in the United States?
5. Are there short-term and long-term ways to help improve the safety and cleanliness of our food?

Related Links

Fight "Bac"! (Partnership for Food Safety Education)
A source of quality resources for educators, kids and the general public.

Advice from the FDA (U.S. Food and Drug Administration)
Tips from those in the know about foodborne illness, food safety and safe food storage.

Packaging Problems (U.S. Department of Agriculture)
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Food Safety for Seniors ( FDA & USDA)
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Food Safety Tips for College Students (Food Safety Inspection Service (FDA))
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E. coli FAQ's (Centers for Disease Control and Prevention)
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Does Your Kitchen Pass the Food Safety Test? (FDA)
A truly "clean" kitchen is one that ensures safe food. Is yours safe?

Listen to the Experts (National Public Radio)
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Understanding the Basics (Food Safety.gov)
A comprehensive source about food safety from United States government sources.

Test Your Knowledge (Food and Drink Federation of the U.K.)
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