This document discusses nutrition labels and food safety. It provides information on reading food labels to understand ingredients and nutritional content. It also covers food handling practices like cleaning, separating, cooking and chilling foods to avoid foodborne illnesses. Common food allergens like milk, eggs, peanuts and tree nuts must be listed on labels. Maintaining clean practices and proper food storage are key to preventing the estimated 76 million cases of foodborne illness in the US each year.

1. Nutrition Labels and
Food Safety (1:41)
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2. By reading food labels and handling
foods safely, you can avoid many
food-related health problems.

3. food additives
foodborne illness
pasteurization
cross-contamination
food allergy
food intolerance

4. Nutrition Label Basics
Food labels provide information about the
ingredients and nutritional value of foods.
Food labels provide essential information.

5. Nutrition Label Basics
Among other things, the food label lists
the name of the food product.
the amount of food in the package.
the name and address of the company that makes,
packages, or distributes the product.
the ingredients in the food.
the Nutrition Facts panel, which provides
information about the nutrients found in the food.

6. Ingredient List
The ingredients in a food appear on the label in
descending order by weight.
Food labels that list several similar ingredients, like
different types of sweeteners, list each one
separately.

7. Food Additives
Some foods contain food additives.
Food additives
Substances added to a food to
produce a desired effect

8. Food Additives
Food additives may be used:
to keep a
food safe for
a longer
period of time
to boost its
nutrient
content
to improve its
taste, texture,
or appearance

9. Nutrition Facts Serving Size
Calories
Nutrients
Vitamins and Minerals
Footnote
Percent Daily Value

10. Nutritional Claims
Federal law gives uniform definitions for the following terms that
make claims about nutritional value.
Free
Low
Light
Contains none, or an insignificant amount, of a given
component.
Can be eaten regularly without exceeding your daily
limits for fat, saturated fat, cholesterol, sodium, or
calories.
Must contain one-third fewer calories, one-half the
fat, or one-half the sodium of the original version.

11. Nutritional Claims
Reduced The food contains 25 percent fewer calories, or 25
High
Good
Source of
Healthy
percent less of a given nutrient, than the original version.
Provides at least 20 percent of the daily value for a
vitamin, mineral, protein, or fiber.
Provides 10 to 19 percent of the daily value for a
vitamin, mineral, protein, or fiber.
Must be low in fat and saturated fat; cholesterol, and
sodium; and provide at least 10 percent of the daily value
for vitamin A, vitamin C, iron, calcium, protein, or fiber.

12. Organic Food Labels
Foods labeled as organic
are produced
without the use of
certain agricultural
chemicals
cannot contain
genetically modified
ingredients
cannot be
subjected to certain
types of radiation

13. Open Dating
Many food products have open dates on their
labels.
These dates help you determine how long the food
will remain fresh.

14. Open Dating
Sell by dates
Use by or
expiration dates
Freshness
dates
Pack dates
The last day on which a store should sell a
product.
The last day on which a product’s quality can
be guaranteed.
The last date on which a product is
considered fresh.
The day on which a food was processed or
packaged.

15. Food Safety
Handling food carefully can help you avoid
foodborne illnesses and other hazards.
Washing your hands is one way to prevent the
spread of pathogens that cause foodborne
illnesses.

16. Food Safety
About 76 million Americans become ill as a result
of foodborne illnesses each year.
Foodborne illness
Food poisoning

17. Food Safety
Foods can contain pathogens, or disease-causing
organisms. Pathogens can also produce poisons
that cause illness.
Learn what causes foodborne illnesses to protect
yourself and keep food safe.

18. How Foodborne Illness Occurs
Bacteria and viruses cause most cases of
foodborne illness.
Some pathogens are naturally present in healthy
animals.

19. How Foodborne Illness Occurs
Food can become contaminated if washed with
water that contains traces of human or animal
wastes.
Infected humans who handle food can spread
pathogens.

20. How Foodborne Illness Occurs
Cramps
Common
Symptoms of
Foodborne
Illness
Diarrhea
Fever
Vomiting Nausea

21. How Foodborne Illness Occurs
If the following symptoms are present, consult a doctor:
A fever higher than 101.5 degrees F
Prolonged vomiting or diarrhea
Blood in the stool
Signs of dehydration, including a decrease
in urination, dry mouth and throat, and
feeling dizzy when standing

22. Keeping Food Safe to Eat
The pasteurization of milk and juices helps
prevent E. coli infection.
Pasteurization
Treating a substance with heat to kill
or slow the growth of pathogens

23. Keeping Food Safe to Eat
The Dietary Guidelines outline four basic steps for
keeping food safe:
1
2
3
4
Clean
Separate
Cook
Chill

24. Keeping Food Safe to Eat
Clean:
To avoid cross-contamination, keep foods
separate; thoroughly wash produce; always use
clean utensils, cutting boards, plates, and platters;
and wash your hands frequently.
Cross-contamination
The spreading of pathogens from
one food to another

25. Keeping Food Safe to Eat
Clean:
Washing hands, produce,
utensils, and surfaces
carefully is the first step in
preventing foodborne
illnesses.

26. Keeping Food Safe to Eat
Separate:
The foods most likely to carry pathogens are raw
meat, poultry, seafood, and eggs.
To avoid cross-contamination, separate these
from other foods and always use clean cutting
boards, plates, and platters.

27. Keeping Food Safe to Eat
Cook:
To determine whether meat, poultry, and egg
dishes are cooked thoroughly, use a food
thermometer to measure the internal temperature
of the food.

28. Keeping Food Safe to Eat
Chill:
Refrigeration slows the growth of harmful bacteria.
Refrigerate or freeze meat, poultry, and other
perishable foods as soon as you bring them home
from the store.

29. Keeping Food Safe to Eat
Chill:
Thaw frozen foods in the refrigerator, in a
microwave, or under cold running water.
Discard any food that has been sitting out at room
temperature for two hours or longer—one hour
when the temperature is above 90 degrees F.

30. Food Sensitivities
Food sensitivities, including food allergies and
food intolerances, can make some foods
dangerous to eat.
Food allergy
A condition in which the body’s
immune system reacts to substances
in some foods

31. Food Sensitivities
The most common
allergens are found in
these foods. Food labels
must say if a food product
contains any of these
ingredients or any protein
derived from them.
Milk
Eggs
Peanuts
Tree Nuts
Soybeans
Wheat
Fish
Shellfish

32. Food Sensitivities
The symptoms of food allergies vary from mild to
life threatening. Mild symptoms include:
Skin irritations,
such as rashes,
hives, or itching.
Gastrointestinal
symptoms such
as nausea,
vomiting, or
diarrhea.

33. Food Sensitivities
The most dangerous allergic reaction is
anaphylaxis, a condition in which the throat swells
up and the heart has difficulty pumping.
Anaphylaxis can be life threatening and requires
immediate medical attention.

34. Food Sensitivities
A food intolerance is more common than a food
allergy.
Food intolerance
A negative reaction to food
that doesn’t involve the
immune system

35. After You Read
Reviewing Facts and Vocabulary
1. What does the term light mean when used
on a food label?
The food contains one-third fewer calories,
one-half the fat, or one-half the sodium of
the original version.

36. After You Read
Reviewing Facts and Vocabulary
2. What is the difference between a sell by
date and a use by date?
A sell by date is the last day on which a
store should sell a product. A use by date
is the last day on which a product’s quality
can be guaranteed.

37. After You Read
Reviewing Facts and Vocabulary
3. What is another term that refers to
foodborne illness?
Food poisoning