Food Safety Regulations Quiz

Food Safety Regulations

• Govern the handling, preparation, and storage of food to prevent foodborne illness.
• Key regulatory bodies include:
  • FDA in the U.S.
  • USDA for meat, poultry, and eggs.
• Standards often include:
  • Temperature control (cold foods below 41°F, hot foods above 135°F).
  • Proper sanitation and hygiene practices.

Is PHF (Potentially Hazardous Food)

• PHF refers to foods that require time and temperature control to limit pathogen growth.
• Common examples include:
  • Dairy products
  • Meat and poultry
  • Eggs
  • Cooked rice and pasta
  • Cut fruits and vegetables

Non-PHF

• Foods that do not require stringent time and temperature control for safety.
• Examples include:
  • Canned goods
  • Dry pasta
  • Whole fruits and vegetables
  • Sugar and spices
• Generally safer for longer storage and do not support rapid pathogen growth.

Is This Food PHF?

• To determine if a food is PHF, consider:
  • Composition (high in protein or moisture).
  • Storage and preparation conditions.
  • Time-temperature exposure history.
• Foods that are likely PHF must be monitored closely to ensure safety.

Need Label

• PHF foods typically require labeling to inform about:
  • Proper storage requirements.
  • Expiration dates or best-by dates.
  • Handling instructions (e.g., "Keep refrigerated").
• Clear labeling helps reduce the risk of foodborne illnesses and ensures consumer safety.

Food Safety Regulations

• Govern how food is handled, prepared, and stored to prevent foodborne illnesses
• Key agencies in the U.S. include the FDA and USDA
• The FDA regulates most foods except meat, poultry, and eggs
• The USDA regulates meat, poultry, and eggs
• Temperature control is crucial, keeping cold foods below 41°F and hot foods above 135°F
• Proper sanitation and hygiene are essential for food safety

Potentially Hazardous Food (PHF)

• Requires time and temperature control to limit pathogen growth
• Examples include dairy products, meat and poultry, eggs, cooked rice and pasta, and cut fruits and vegetables

Non-PHF

• Foods that are generally safe for longer storage and do not support rapid bacterial growth
• Examples include canned goods, dry pasta, whole fruits and vegetables, sugar, and spices

Identifying PHF

• Consider a food's composition, storage and preparation conditions, and time-temperature exposure history
• Foods high in protein or moisture are more likely to be PHF
• Monitor the safety of PHF closely

Labeling Requirements for PHF

• PHF foods often require specific labels
• Labels must provide information about proper storage requirements, expiration dates, and handling instructions
• Labeling promotes consumer safety and reduces the risk of foodborne illness