2. Answer the following questions.

1. How many labels do foodstuffs in the UK have?

2. What does best before indicate in the UK?

3. Federal law in the US doesn`t require expiration dates, does it?

4. What is typically labeled with a sell by date in the US?

5. What provides background information on the general labeling requirements in Australia and New Zealand?

6. What dates are old technologies according to the UK minister?

7. Name the ways to enhance sell by and use by dates.

8. What shows whether the product is still fresh?

3. Find Russian equivalents to the given English terms.

1. expiry date	1. видимое изменение цвета
2. reasonable limits	2. устаревшие технологии
3. fairly rapidly	3. исключительно добровольно
4. strictly voluntary	4. относительно быстро
5. consumer demand	5. скоропортящаяся еда
6. perishable foods	6. срок годности
7. immediate consumption	7. испорченная еда
8. visible color change	8. незамедлительное употребление
9. outdated technologies	9. потребительский спрос
10. spoiled food	10. разумные пределы

4. Say whether the statements are true or false?

1. EHO Food Hygiene certification is required to prepare and distribute food. 2. Use by indicates a future date beyond which the food product may lose quality in terms of taste or texture amongst others, but does not imply any serious health problems if food is consumed beyond this date (within reasonable limits). 3. With the exception of infant formula and baby foods which must be withdrawn by their expiration date, Federal law requires expiration dates. 4. In response to consumer demand, perishable foods are typically labeled with a Sell by date. 5. At the same time, a large number of people get sick every year due to healthy food. 6. According to the UK minister Hilary Benn the use by date and sell by dates are old technologies that are outdated and should be replaced by other solutions or disposed of altogether. 7. There is no ways to enhance sell by and use by dates. 8. Foodstuffs in the USA have one of two labels to indicate the nature of the deterioration of the product and any subsequent health issues. 9. Foods for catering purposes mean those foods for use in restaurants, canteens, schools, caterers or self-catering institutions, where food is offered for immediate consumption. 10. According to the UK's Waste & Resources Action Programme, 99% percent of all food produced is wasted along the chill chain or at the consumer.

5. Be ready to tell about consumer labeling. Text 4. Consumer tips: How to keep food safe

1. Master the active vocabulary.

sorely – болезненно, мучительно, тягостно, жёстко, чрезвычайно

vigorously – решительно, сильно, энергично

wrist – запястье

rinsing – полоскание

to ingest – глотать, проглатывать

thaw – оттепель, таяние, потепление

to thrive – благоденствовать; преуспевать; процветать; буйно, пышно расти

eyeballing – визуальный контроль

utensil – посуда, утварь, принадлежность

leftover – остатки, объедки; оставшийся, сохранившийся

shallow – мелкий, неглубокий; поверхностный, пустой.

1. One of the simplest measures that any person can take to prevent the spread of food borne illness is to properly wash his or her hands before preparing or eating any meal. Many people who believe they are adequately washing their hands are sorely mistaken. According to a study conducted by the American Society of Microbiology, 97% of females and 92% of males said they washed their hands, but those numbers turned out to be 75% of females and 58% of males upon observation. A proper hand-washing technique suggested by the Missouri Department of Health and Senior Services includes using soap and warm water; washing vigorously for 10–20 seconds, making sure to reach all surfaces of the hands including the wrists, between the fingers, and under the finger nails; rinsing well; drying hands with a paper towel; and using a paper towel to turn off the water. It is certainly important to wash your hands before preparing a meal and eating, but hands should also be washed after using the restroom, coughing/sneezing, touching cuts or skin infections, handling raw meat, and touching pets or other animals. Almost half the cases of food borne illnesses could be prevented by better hand-washing by food handlers. In addition, hand sanitizer is a helpful follow-up to hand-washing, but it should never be used to replace this valuable technique.

2. Some foods should simply never be ingested in the first place because they have such a high risk of containing harmful bacteria that can make people ill. These foods include raw milk, unpasteurized dairy products, unpasteurized juices (such as fresh apple cider), raw meat, and raw cookie dough.

3. In cases of suspected food spoilage, food should never simply be tasted, smelled, or eye-balled in order to determine its safety. It is true that in some cases, the presence of mold or other growths may indicate that a food has reached its expiration date and should not be consumed. However, some foods may look and smell fine, but if they have been stored at room temperature for over 2 hours, microscopic bacteria may have been allowed to grow. The safe temperature for foods in refrigerators is between 2°C (35°F) and 7°C (45°F), and freezers should be kept at -18°C (0°F) or below.

4. It is not safe to let meats thaw on the counter all day, because this allows any germs present on the food to thrive. Safer alternatives to this practice include thawing the food under running water (21°C (70°F) or below) for less than 2 hours, placing the food in the refrigerator to thaw, or thawing the food in the microwave as part of the cooking process.

5. It is also important to make sure that raw meats are cooked to the appropriate internal temperature before they are consumed. Safe internal temperatures for various meats include 74°C (165°F) for poultry, 68°C (155°F) for ground meat, and 63°C (145°F) for fish and pork. It is not sufficient to judge the doneness of meat by its internal color. According to a study performed by the USDA, “25% of hamburgers with a brown internal color were not cooked to the proper temperature.” Instead of simply eyeballing the meat, it is essential to use a meat thermometer to judge the safety of consuming the food.

6. The cooking process is often the time that food borne pathogens are allowed to enter the food we eat because of the prevalence of cross contamination. Cross contamination occurs when a person handling raw meats, eggs, fish, or other foods containing harmful pathogens touches cooking utensils, cutting boards, or cooking surfaces and spreads the pathogens to ready-to-eat foods in the process. This mode of transmission can be interrupted by washing hands after handling raw foods, washing utensils and cutting boards that have come in contact with raw foods, and disinfecting counter surfaces frequently.

7. Leftovers are ideally stored in the refrigerator in shallow containers (2 inches tall or less) so that the cooling process can be accelerated and the buildup of harmful bacteria can be prevented. Storing foods in larger containers may keep foods warm and allow harmful bacteria to grow.

In 2003, the WHO and FAO published the Codex Alimentarius which serves as a guideline to food safety.