World Food Safety Day: What You Need to Know

Every year on June 7th, people all around the world celebrate World Food Safety Day. But what is it, and why is it so important? Let’s dive in and find out!

What is World Food Safety Day?

World Food Safety Day was established by the United Nations to highlight the importance of safe food and to reduce the number of people who get sick from foodborne illnesses. Safe food means food that is free from harmful bacteria, viruses, parasites, or chemicals. The goal is to make sure everyone, from farmers to cooks to consumers, knows how to handle food safely.

Why is Food Safety Important?

Imagine biting into a juicy burger or a crisp apple and not having to worry about getting sick. That’s the power of food safety! Every year, millions of people around the world get sick from food that isn’t safe. These illnesses can cause serious health problems, especially for young children, elderly people, and those with weakened immune systems. By learning about food safety, we can help prevent these illnesses and enjoy our food without worry.

Five Keys to Safer Food

The World Health Organization (WHO) has created five simple keys to keep our food safe. Let’s break them down:

  1. Keep Clean:
    • Wash your hands with soap before handling food and often during food preparation.
    • Clean all surfaces and utensils that come into contact with food.
    • Keep your kitchen and cooking areas clean to avoid the spread of germs.
  2. Separate Raw and Cooked:
    • Keep raw meat, poultry, and seafood separate from other foods to avoid cross-contamination.
    • Use separate cutting boards and knives for raw and cooked foods.
  3. Cook Thoroughly:
    • Cook foods to the right temperature to kill harmful bacteria. For example, cook chicken until it reaches an internal temperature of 165°F (74°C).
    • Make sure soups and stews come to a boil to ensure they are cooked thoroughly.

See Internal Temperature Guideline below:

Steak

  • Rare: 120-130°F (49-54°C)
  • Medium Rare: 130-135°F (54-57°C)
  • Medium: 135-145°F (57-63°C)
  • Medium Well: 145-155°F (63-68°C)
  • Well Done: 155°F and above (68°C and above)

Chicken

  • Whole Chicken and Parts (breasts, thighs, wings): 165°F (74°C)
  • Ground Chicken: 165°F (74°C)

Pork

  • Whole Cuts (chops, roasts, loins): 145°F (63°C) followed by a three-minute rest period
  • Ground Pork: 160°F (71°C)

Fish

  • General: 145°F (63°C)
  • Tips: Fish is done when it flakes easily with a fork and appears opaque throughout.

Seafood

  • Shrimp, Lobster, and Crabs: Cook until the flesh is pearly and opaque.
  • Clams, Mussels, and Oysters: Cook until the shells open; discard any that do not open.
  • Scallops: Cook until the flesh is milky white or opaque and firm.

Using a food thermometer is the best way to ensure these internal temperatures are met. Insert the thermometer into the thickest part of the meat, avoiding bone, fat, or gristle for the most accurate reading. Enjoy your perfectly cooked and safe meals!

  1. Keep Food at Safe Temperatures:
    • Refrigerate leftovers within two hours to prevent bacteria from growing.
    • Keep hot foods hot (above 140°F or 60°C) and cold foods cold (below 40°F or 4°C).
  2. Use Safe Water and Raw Materials:
    • Use safe, clean water for cooking and washing food.
    • Choose fresh and healthy foods, and wash fruits and vegetables before eating them.

How Can You Help?

You can play a big role in keeping food safe. Here’s how:

  • At Home: Help your parents by washing your hands before dinner, cleaning the table, and making sure the food is cooked properly.
  • During Outings or Field Trips: Remind your friends about the importance of washing their hands before eating.
  • In Your Community: Participate in food safety programs or events. Spread the word about the importance of food safety to your neighbors and friends.

Fun Food Safety Facts

  • Did You Know? The refrigerator should be set to below 40°F (4°C) to keep food safe.
  • Cool Tip: Use a food thermometer to check if your meat is cooked perfectly and safely.
  • Clean Idea: Washing your hands for at least 20 seconds is one of the best ways to prevent foodborne illnesses.

Conclusion

World Food Safety Day is a great reminder that everyone has a role in keeping our food safe. By following the five keys to safer food, you can help make sure that every bite you take is not only delicious but also safe. So, let’s celebrate World Food Safety Day by spreading the word and practicing good food safety habits every day!

Multiple Choice Questions on World Food Safety Day

Part I

  1. When is World Food Safety Day celebrated?

A) June 1st

B) June 7th

C) July 7th

D) July 1st

  1. Who established World Food Safety Day?

A) World Health Organization (WHO)

B) Food and Agriculture Organization (FAO)

C) United Nations (UN)

D) Centers for Disease Control and Prevention (CDC)

  1. What is the main goal of World Food Safety Day?

A) To promote organic farming

B) To highlight the importance of safe food and reduce foodborne illnesses

C) To encourage people to eat more vegetables

D) To celebrate different cuisines around the world

  1. Which of the following is NOT one of the Five Keys to Safer Food?

A) Keep Clean

B) Separate Raw and Cooked

C) Cook Thoroughly

D) Use Organic Products

  1. What temperature should chicken be cooked to ensure it is safe to eat?

A) 145°F (63°C)

B) 155°F (68°C)

C) 165°F (74°C)

D) 175°F (79°C)

  1. Why is it important to separate raw and cooked foods?

A) To save space in the refrigerator

B) To prevent cross-contamination

C) To make cooking easier

D) To keep foods fresh for longer

  1. What should you do with leftovers to keep them safe?

A) Leave them out overnight

B) Store them at room temperature

C) Refrigerate them within two hours

D) Reheat them every few hours

  1. Which of the following is a correct practice for keeping food at safe temperatures?

A) Keeping hot foods above 140°F (60°C) and cold foods below 40°F (4°C)

B) Keeping all foods at room temperature

C) Keeping hot foods below 140°F (60°C) and cold foods above 40°F (4°C)

D) Keeping foods at any temperature as long as they are covered

  1. What is one of the best ways to prevent foodborne illnesses?

A) Using a lot of spices

B) Washing your hands for at least 20 seconds before handling food

C) Storing all foods in plastic containers

D) Cooking all foods at the same temperature

  1. What is a sign that fish is cooked properly?

A) It turns bright red

B) It flakes easily with a fork and appears opaque throughout

C) It remains translucent and shiny

D) It feels very firm and tough

Part II: Internal Temperatures

1. What is the best internal temperature for cooking a rare steak?

A) 120-130°F (49-54°C)

B) 130-135°F (54-57°C)

C) 135-145°F (57-63°C)

D) 145-155°F (63-68°C)

2. To what temperature should you cook chicken to ensure it is safe to eat?

A) 145°F (63°C)

B) 155°F (68°C)

C) 160°F (71°C)

D) 165°F (74°C)

3. What is the recommended internal temperature for pork chops and roasts?

A) 135°F (57°C)

B) 140°F (60°C)

C) 145°F (63°C) followed by a three-minute rest period

D) 150°F (66°C)

4. At what internal temperature is fish considered safe and properly cooked?

A) 130°F (54°C)

B) 135°F (57°C)

C) 140°F (60°C)

D) 145°F (63°C)

5. How do you know when shrimp, lobster, and crabs are cooked properly?

A) When they turn blue

B) When they are pearly and opaque

C) When they are bright red

D) When they are translucent

6. What is the safe internal temperature for ground pork?

A) 145°F (63°C)

B) 150°F (66°C)

C) 155°F (68°C)

D) 160°F (71°C)

7. What temperature should medium rare steak reach?

A) 120-130°F (49-54°C)

B) 130-135°F (54-57°C)

C) 135-145°F (57-63°C)

D) 145-155°F (63-68°C)

8. How can you tell when clams, mussels, and oysters are done cooking?

A) When they turn pink

B) When their shells open

C) When they float to the top

D) When they turn yellow

9. What is the best internal temperature for cooking medium well steak?

A) 135-145°F (57-63°C)

B) 145-155°F (63-68°C)

C) 155°F and above (68°C and above)

D) 165°F and above (74°C and above)

10. What internal temperature should scallops reach to be considered safe and properly cooked?

A) 125°F (52°C)

B) 135°F (57°C)

C) When the flesh is milky white or opaque and firm

D) When the flesh is bright pink and soft

Answer Key- Part I

  1. A) 120-130°F (49-54°C)
  2. D) 165°F (74°C)
  3. C) 145°F (63°C) followed by a three-minute rest period
  4. D) 145°F (63°C)
  5. B) When they are pearly and opaque
  6. D) 160°F (71°C)
  7. B) 130-135°F (54-57°C)
  8. B) When their shells open
  9. B) 145-155°F (63-68°C)
  10. C) When the flesh is milky white or opaque and firm

Answers- Part II

  1. B) June 7th
  2. C) United Nations (UN)
  3. B) To highlight the importance of safe food and reduce foodborne illnesses
  4. D) Use Organic Products
  5. C) 165°F (74°C)
  6. B) To prevent cross-contamination
  7. C) Refrigerate them within two hours
  8. A) Keeping hot foods above 140°F (60°C) and cold foods below 40°F (4°C)
  9. B) Washing your hands for at least 20 seconds before handling food
  10. B) It flakes easily with a fork and appears opaque throughout
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