Scandal-laden frozen foods industry should know better by now (2024)

FAQs

What are the four simple steps to food safety? ›

The four basic safe food handling behaviors — clean, separate, cook, and chill — will keep our food safe. Food safety risks at home are common.

Freezing can damage some foods because the formation of ice crystals causes breakage of the cell membranes. This has no adverse effects in terms of safety, (indeed some bacterial cells would also be killed), however the food loses its crispness or firmness.

FDA regulates all foods and food ingredients introduced into or offered for sale in interstate commerce, with the exception of meat, poultry, and certain processed egg products regulated by the U.S. Department of Agriculture (USDA).

Freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds — present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness.

The 4Cs of food hygiene

cleaning. cooking. cross contamination. chilling.

Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate. Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C).

Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds - - present in food.

Food that is stored in a freezer at zero degrees will be safe to eat indefinitely. However, if meat is frozen too long it may lose quality and taste. If you are unsure if meat is still fresh, you can determine this once it has been thawed.

USDA is responsible for regulating meat and poultry, processed egg products, and catfish, whereas the U.S. Food and Drug Administration (FDA) oversees food safety for fresh eggs and almost all other foods.

What foods are monitored by the USDA? ›

Safety Through Inspection

FSIS protects the public's health by ensuring that meat, poultry and egg products are safe, wholesome and properly labeled.

Foods regulated by the Food and Drug Administration (FDA) generally include: Food products (other than meat, poultry, and egg products as regulated by the United States Department of Agriculture), such as: Dairy, produce, spices, nuts, cereals, flour, legumes, fruit & vegetable juices, vegetarian entrees, etc.

Cured meats have a short shelf life, even in the freezer, because of the high fat content and the development of rancid flavors. Rancidity develops even in the freezer and the presence of the curing salts hastens its development. The Food Marketing Institute recommends that opened bacon not be frozen.

High-risk foods are those generally intended to be consumed without any further cooking, which would destroy harmful food poisoning bacteria. High-risk foods include cooked meat and poultry, cooked meat products, egg products and dairy foods. These foods should always be kept separate from raw food.

Frozen Food: Disadvantages

One of the biggest and most known disadvantages of cooking frozen foods is that it has the potential to remove much of the flavor obtained when consuming the fresh version. In addition, many foods lose nutrients and vitamins once they have been frozen.

The four steps of food safety are: clean, separate, cook, and chill. An example of the food safety principle of cross-contamination is: store raw meat in plastic bags away from other foods.