Title: Identify the four steps to food safety and the potential sources of food contamination.
Course: Foundations of Agriculture, Food, and Natural Resources (18001-I) > Section: Investigating Basic Scientific Skills and Principles in Food Products and Processing

Identification should include explaining

- the four steps to food safety
  - clean—wash hands and kitchen surfaces often
  - separate—do not cross-contaminate
  - cook—to the correct temperature
  - chill—refrigerate promptly
- sources of food contamination
  - raw materials and ingredients
  - food handlers and machinery
  - packaging material
  - pets and wild animals
  - insects
  - rodents
  - garbage and sewage
  - soil
  - water and its sources or containers.

Process/Skill Questions:

- What are the source points of food contamination?
- What are the three foodborne pathogens that contaminate meat, raw vegetables, eggs, and milk?
- What government agencies regulate food products?
- Which pathogens are responsible for foodborne illnesses?
- What is cross-contamination? How can it be prevented?
- What temperature is recommended for food refrigeration to ensure food safety? What is the danger zone?