1 Please scroll down through the presentation in order to - PowerPoint Presentation

Slide1

1

Please

scroll down through the presentation in order to

view the

notes on each slide. Do

Not

view as a slide show

.

Notes are in the top left corner on each slide

.

Food Safety Policy

All student organizations planning an event involving the preparing, cooking, and/or serving of food in University Center reserved spaces must follow these steps at least two days in advance of the event:

When you reserve your event on

SpaceQuest

, indicate in the notes that your event will have food that will be prepared, cooked, and/or served by members of the organization.

You will be asked to complete a food handlers quiz 48 hours in advance of the event.

The quiz is online at https://www.enrollment.cmu.edu/foodsafety/index.html. You must sign in with your Andrew ID before taking the quiz. You will receive your results immediately upon completion.

All members of your organization who will be preparing/cooking/serving food must take the quiz.

Each member who completes the quiz must print the certificate signifying that they have passed.

Once all members who are handling food at the event have passed the quiz, the event organizer must return to the quiz page and create and print a certificate for the event indicating the names of the members handling the food. This certificate must be presented at the event.

The certification for each individual will last for one academic year; however, each organization must print a new certificate for each event signifying those members certified to prepare and/or serve food.

If an event is held by individuals or organizations that have not received a certificate of completion or are not following the proper food safety guidelines, the event will not be allowed to continue.

After two violations, organizations will not be allowed to prepare, serve, or cook food in the University Center reserved space for the remainder

of the academic year.

Slide2

2

Home Food Safety

Home Food Safety

Academy of Nutrition and Dietetics

Consumer program addresses critical steps to safely prepare food in the home

Provides easy, actionable tipsSpecific information about Campus events are included

Slide3

3

Home Food Safety

Why Food Safety

Is Important

76 million cases of foodborne illness each year

325,000 people are hospitalized annually

5,000 deaths each year

Slide4

4

Home Food Safety

Consumers and Food Safety

82% say food safety is “very important”

97% think the person preparing food in the home plays the biggest role

62% say they would find it “very helpful” for restaurants to provide storage and reheating instructions for “doggy bag” items

Slide5

5

Home Food Safety

Common Foodborne Illnesses

Illness

Potential Sources

Salmonella

Campylobacter

Poultry

Meat

Eggs

Unpasteurized milk/dairy

products

Raw produce

Listeria

Raw milk

Soft cheese

Luncheon meats/hot dogs

Raw produce

E. Coli

Raw/undercooked meat

Raw produce

Unpasteurized milk

Slide6

6

Home Food Safety

How does foodborne illness occur?

Contaminated foods carry microbes into the body

Some microbes can overcome the body’s defenses and cause infections

What are its typical primary symptoms?

Nausea

Vomiting

Abdominal cramps

Diarrhea

Infections and its Symptoms

Slide7

7

Home Food Safety

Everyone

is at risk.

Groups with an

increased risk include:Young children

Pregnant women

Elderly men and women

Individuals with autoimmune disorders, liver disease or decreased stomach acidity

Alcoholics – because of possible liver damage/disease

Individuals with reduced immune function due to chemotherapy or radiotherapy, and those taking steroids or antibiotics to treat immune deficiencies

Individuals who are malnourished

Individuals with viruses

Individuals in institutionalized settings

Who’s at Risk?

Slide8

8

Home Food Safety

Improper refrigeration and storage

Poor personal hygiene

Cross-contamination

Contaminated food sources

Undercooking

Other time and temperature mistakes

Risks You Can Control

Slide9

9

Home Food Safety

Wash hands often

Wash produce before cutting, cooking or eating

Wash utensils and cutting boards after each use

Keep kitchen surfaces cleanKeep raw meat and ready-to-eat foods separateCook food to proper temperaturesRefrigerate food promptly to below 40

°F

Pay close attention to use-by dates

Ensuring Food Safety at Home

Slide10

10

Home Food Safety

Effective handwashing may

eliminate nearly half of all cases of

foodborne illness

Use warm, soapy water

Wash front and back of hands, up to your

wrists and under nails

Handwashing should last 20 seconds

(or through two choruses of

“Happy Birthday”)

Rinse thoroughly

Dry with a paper towel or clean cloth or air dry

Wash Hands Often

Slide11

11

Home Food Safety

Before you:

Prepare food

Eat meals

Feed children

When to Wash Your Hands

After you:

Handle raw foods (including meats, eggs, and fresh fruits and vegetables)

Switch food-preparation tasks

Use the restroom

Change a diaper

Cough or sneeze

Handle garbage or dirty dishes

Touch a cigarette

Use the phone

Play with a pet

Touch a cut or sore

Slide12

12

Home Food Safety

Clean kitchen surfaces, appliances and tools with hot, soapy water

Wash dishcloths and towels in the washing machine hot cycle

Sanitize sponges in bleach solution

Replace sponges frequentlyDo not use dish towels for multiple jobs

Kitchen Surface Safety

Slide13

13

Home Food Safety

What is cross-contamination?

Keep raw and ready-to-eat foods separate

Keep Raw Meat and Ready-to-Eat Foods Separate

Slide14

14

Home Food Safety

Store raw meat on bottom shelf of refrigerator

Wash all produce, even pre-packaged/pre-washed

Store washed produce in clean container

Wash plates between uses or use separate plates

Use one utensil to taste and another to stir food

Use clean scissors to open bags

Wear disposable gloves if you have a cut or sore

Prevent Cross-Contamination

Slide15

15

Home Food Safety

Use Cutting Boards Safely

Use two cutting boards – one for raw meat and one for ready-to-eat foods

Wash boards thoroughly in hot, soapy water or place in dishwasher

Rinse

After cutting raw meat, wash, rinse

and sanitize

boards

Discard boards with cracks, crevices or scars

Slide16

16

Home Food Safety

Harmful bacteria are destroyed when food is cooked to proper temperatures

The only reliable way to determine “doneness” is with a meat thermometer

Wash the thermometer in hot, soapy water after each use

Cook to Proper Temperatures

Slide17

17

Home Food Safety

How to Use a Thermometer*

*Remember to wash thermometer thoroughly after each reading.

Taking Food Temperatures

Red meat, roast, steak, chops, poultry pieces

Insert into thickest part of meat, away from bone, fat, gristle

Whole-bird poultry

Insert into inner thigh area, near breast, not touching bone

Ground meat, poultry

Insert into thickest area of meatloaf or thick patty, reaching the very center with stem; for thin patties, insert sideways to center

Egg dishes, casseroles

Insert to center of thickest area of dish

Fish

Fish is done when it is opaque and flakes easily with a fork

Slide18

18

Home Food Safety

Safe Minimum Internal Temperatures

Ground meat products

(patties, meatballs, meatloaf)

160

°F

Roasts, Steaks, Chops

Medium-rare

Medium

Well-done

145

°F

160°F

170°F

*Remember to wash thermometer thoroughly after each reading.

Beef, Lamb and Veal

Slide19

19

Home Food Safety

Safe Minimum Internal Temperatures

Ground chicken/turkey

165

°F

Whole chicken/turkey

165

°F

Boneless turkey roasts, poultry breasts, white meat roasts

165

°F

Poultry thighs, wings, drumsticks

165°F

Duck/goose

165

°F

Stuffing (alone or in-bird)

165°F

Poultry

*Remember to wash thermometer thoroughly after each reading.

Slide20

20

Home Food Safety

Safe Cooking Temperatures

Pork

All cuts and ground products

Medium

Well-done

160°F

170°F

Fresh ham

160°F

Fully cooked ham, reheated

140°F

*Remember to wash thermometer thoroughly after each reading.

Slide21

21

Home Food Safety

Safe Cooking Temperatures

Miscellaneous

*Remember to wash thermometer thoroughly after each reading.

Eggs and egg dishes

160°F

Leftovers, reheated

165°F

Slide22

22

Home Food Safety

40

°F or above is food “danger zone”

Refrigerate within two hours – one hour in hot weather (90

°F and above)

Store food in shallow containers to ensure even cooling

Add ice to thick items (e.g., soup, chili, sauces) to speed up cooling process

Set refrigerator to below

40

°F – use a refrigerator thermometer

Refrigerate Food Promptly to Below 40

°F

Slide23

23

Home Food Safety

Recommended Storage Time for Leftovers

Cooked beef, pork, poultry

3-4 days

1

Sushi or sashimi

Eat on day of purchase

2

Casserole

3-4 days

1

Pizza, cooked

3-4 days

Egg dishes

3-4 days

Sliced deli meats

3-5 days

Cooked vegetables

3-4 days

2

Hard-boiled egg

7 days

1

Cake/ cheesecake

7 days

3

Sources: USDA,

1

FDA,

2

FMI

3

; Sept. 2004

Slide24

24

Home Food Safety

Wash hands often

Keep raw meats and ready-to-eat foods separate

Cook food to proper temperatures

Refrigerate food promptly to below 40°F

Every Meal, Every Day

Slide25

25

University

Health Services, Health Promotion Office

Email

: askrd@andrew.cmu.edu

Telephone: 412-268-2157The Academy’s Home Food Safety www.homefoodsafety.org

“Home Food Safety…It’s in Your Hands

®

2002 Survey: Comparisons to the 1999 Benchmark JADA,” September 2003.

www.adajournal.org

Partnership for Food Safety Education,

FightBAC

!

www.fightbac.org

Safe Food for You and Your Family (The American Dietetic Association Nutrition Now Series)

by Mildred McInnis Cody, American Dietetic Association

Food Safety for Professionals (Second Edition)

by Mildred McInnis Cody, M. Elizabeth Kunkel

Home Food Safety

Additional Resources