Question

explain safe food storage temperature

2) ways to keep food safe.

3)food danger zones

4)definition of organic food and risks of genetically modified foods.

Answer 1

2..Keep Food Safe! Food Safety Basics:

Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:

• Clean—Wash hands and surfaces often.
• Separate—Don't cross-contaminate.
• Cook—Cook to proper temperatures, checking with a food thermometer.
• Chill—Refrigerate promptly.

1.food Storage and temperature

• Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).
• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
• In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years-if the unopened can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.

3...The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSiIS), define the danger zone as roughly 4.45 to 60 °C (40.01 to 140.00 °F).The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example, a refrigerator's temperature must be kept below 4 °C (40 °F), and that food that remains in this zone for more than two hours should not be consumed. Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F).

Food-borne bacteria, in large enough numbers, may cause food poisoning, symptoms similar to gastroenteritis or "stomach flu" (a misnomer, as true influenza primarily affects the respiratory system). Some of the symptoms include stomach cramps, nausea, vomiting, diarrhea, and fever. Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women. In Canada, there are approximately 4 million cases of food-borne disease per year. These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food.

Foods that are potentially hazardous inside the danger zone:

• Meat: beef, poultry, pork, seafood
• Eggs and other protein-rich foods
• Dairy products
• Cut or peeled fresh produce
• Cooked vegetables, beans, rice, pasta
• Sauces, such as gravy
• Sprouts
• Any foods containing the above, e.g. casseroles, salads, quiches

4....organic food health risk of genetically modified food:

organic food: Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity.

difference between organic and non-organic foods:

The difference between organic and non-organic (conventional) food has to do with how food is produced. For example, organic food like vegetables, fruit, eggs, milk and meat is produced without:

• Synthetic (human-made) pesticides, herbicides and fertilizers. Organic farmers may use natural pesticides approved for organic food production.
• Genetically modified organisms (GMOs)
• Antibiotics or growth hormones
• Irradiation or ionizing radiation (a way to preserve food with radiation energy)

Non-organic farmers may use some organic farm practices as well.

unexpected effects and health risks posed by genetic engineering.

1. Toxicity

2. Allergic Reactions

3. Antibiotic Resistance

4. Immuno-suppression

5. Cancer

6. Loss of Nutrition