Why is FSIS's mission important and how can you impact food safety? - Grades 8-12
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Why is FSIS’s mission important and how can you impact food safety? Grades 8-12
History of FSIS
Our Mission The Food Safety and Inspection Service is responsible for ensuring that meat, poultry, and egg products are safe and that they are properly labeled and packaged.
Our Beginning In 1862, when President Abraham Lincoln signed into law an act of Congress establishing the U.S. Department of Agriculture. The USDA has a long history of protecting America's food supply. In that same year, a chemist Charles M. Wetherill was appointed to lead USDA's Division of Chemistry.
The Wiley Act In 1883, Harvey W. Wiley, M.D., was appointed chief chemist at USDA. Wiley devoted his career to raising public awareness of problems with adulterated food; developing standards for food processing; and campaigning for the Pure Food and Drugs Act, also known as the "Wiley Act."
Technological Advances During the late 1800s, the railroads expanded rapidly across the United States and its territories, providing for improved transportation of livestock. Modern advancements, such as refrigerated rail cars and electricity, made year-round business possible for the meat packing industry.
Establishing a Bureau After decades of legislation calling for more oversight of diseased cattle, President Chester A. Arthur signed an act establishing the USDA Bureau of Animal Industry in 1884, charged with preventing diseased animals from being used as food.
Inspection of Meat In 1890, President Benjamin Harrison signed the first law requiring inspection of meat products. The law required that USDA, through the Bureau of Animal Industry, inspect salted pork and bacon intended for exportation. In 1891, this law was amended to require the inspection and certification of all live cattle and beef intended for exportation.
National Issue In 1906, author Upton Sinclair published the novel “The Jungle,” taking aim at the poor working conditions in a Chicago meatpacking house. Sinclair urged President Theodore Roosevelt to require federal inspectors in meat- packing houses. The Pure Food and Drug Act and the Federal Meat Inspection Act became law in 1906.
Overview
USDA
1862
Bureau of Chemistry Bureau of Animal Industry
1862 1884
Food, Drug, and Insecticide Agricultural Research Service
Administration 1953
1927 Animal and Plant Health Service
1972
Food and Drug Administration
1932 Food Safety and Quality Service
(eventually moved to the 1977
Health and Human Services in 1940)
Food Safety and Inspection Service
1981FSIS Today
We are working hard to make sure
that meat, poultry, and processed
egg products are safe and
wholesome is not an easy task. It More than
requires many motivated, skilled,
and highly trained professionals 9,600
employees
working as one team with one strong
purpose.Food Safety and You
Foodborne Illnesses in U.S.
Each year, foodborne illness…
Results in Results in Causes
48M
ILLNESSES
128k
HOSPITALIZATIONS
3,000
DEATHSCommon Foodborne Pathogens
• E. coli 0157:H7 • Cryptosporidium
• Campylobacter • Clostridium
perfringens
• S almonella
• Staphylococcus
• Listeria aureus
MonocytogenesThose At-Risk • Infants
• Young children
• Pregnant women and
their unborn babies
Some people are at greater • Older adults
risk for experiencing a more • People with weakened
serious illness or even death immune systems, such as
should they get a foodborne those with:
illness. • HIV/AIDS
• Cancer
• Diabetes
• Kidney disease
• Transplant patientsFoodborne Illness Symptoms
Have you experienced food poisoning?
Temperatures
The Here
Title Danger Zone
• Temperature range between 40F and 140F
• Room Temperature falls in this zone
Text here
• Bacteria grow rapidly
The Here
Title 2-Hour Rule
• Bacteria can double their numbers every 20 minutes
Text here
at temperatures above 40°F
• Be sure to discard of all foods left out longer than 2
hours in room temperature, or more than 1 hour in
temperatures higher than 90°FWhat summer activities might expose you to foodborne illness?
The Four Steps
The Four Steps
• Clean: Wash hands and surfaces
regularly
• Separate: Separate raw meat, poultry
and seafood from other foods
• Cook: Cook food to a safe internal
temperature
• Chill: Refrigerate or freeze food
promptlyClean • Wash your hands with warm soapy water
for 20 seconds
• Clean kitchen surfaces and equipment with
hot soapy water
• Clean cutting boards with hot soapy water
or a bleach solution.
• Use plastic (not wooden) cutting boards.
• If cooking outside or away from a kitchen,
pack clean cloths, moist towelettes, and/or
hand sanitizer (with 60% alcohol content)
for cleaning hands and surfacesHandwashing Steps
1. Wet hands
2. Lather with soap
3. Scrub for at least 20 seconds
4. Rinse
5. Dry with clean towelSeparate
• Keep raw meat, poultry and
seafood away from ready-to-
eat foods
• Store raw meat, poultry, and
seafood separately in the
refrigerator
• Never place cooked food on
the same plate that held raw
foodCook
• Cooking to a safe internal
temperature will destroy food
poisoning bacteria
• Always use a food thermometer
• Color is not a reliable indicator of
doneness
• NEVER wash raw meat before
cookingChill
• The Danger Zone is 40°F – 140°F
• Cold temperatures slow bacteria
growth
• Refrigerate food within 2 hours or 1
hour if temperatures are above 90°F
• Your refrigerator should be set to
40°F
• Your freezer should be set at 0°FChill
Transporting Food
• Keep cold food cold (below 40°F)
• Use cold sources such as ice or frozen gel
packs
• Keep hot food hot (above 140°F) or chill to
below 40 °F
• Wrap hot food well and place in insulated
containersWho Cooks In Your Home?
Using a Food Thermometer
Food Thermometers
• Using a food thermometer is
the only way to ensure meat,
poultry, and egg products
are fully cooked.
• There are several different
types of food thermometers,
all of which can help you
keep your food safe!Cook
Using a Food Thermometer
1. Insert the thermometer into the thickest part of the food
making sure to avoid any bone, fat, or gristle
2. Wait the amount of time recommended for your
particular type of thermometer
3. Compare the temperature reading to the recommended
safe internal temperature to see if your food is done
4. Clean your thermometer with hot, soapy water before
and after each useChecking Whole Poultry Check in 3 places: • Innermost part of the thigh • Innermost part of the wing • thickest part of the breast
Safe Minimum Internal Temperatures
What’s the difference
between these labels:
“Sell By,”
“Best By” and
“Use By?”FSIS Resources
USDA Meat & Poultry Hotline
USDA FoodKeeper App
A food safety resource for your
home.USDA FoodKeeper App
FoodSafety.gov
Your gateway to Federal food
safety information.Any questions?
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