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 andor serving of food in University Center reserved spaces must follow these ste ID: 912940
Download Presentation The PPT/PDF document "1 Please scroll down through the presen..." is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
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.
Slide22
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
Slide33
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
Slide44
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
Slide55
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
Slide66
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
Slide77
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?
Slide88
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
Slide99
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
Slide1010
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
Slide1111
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
Slide1212
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
Slide1313
Home Food Safety
What is cross-contamination?
Keep raw and ready-to-eat foods separate
Keep Raw Meat and Ready-to-Eat Foods Separate
Slide1414
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
Slide1515
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
Slide1616
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
Slide1717
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
Slide1818
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
Slide1919
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.
Slide2020
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.
Slide2121
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
Slide2222
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
Slide2323
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
Slide2424
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
Slide2525
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