Presentation Transcript

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.
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 tips Specific information about Campus events are included
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
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
5. Home Food Safety Common Foodborne Illnesses
6. Home Food Safety Infections and its Symptoms 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
7. Home Food Safety Who’s at Risk? 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
8. Home Food Safety Risks You Can Control Improper refrigeration and storage Poor personal hygiene Cross-contamination Contaminated food sources Undercooking Other time and temperature mistakes
9. Home Food Safety Ensuring Food Safety at Home Wash hands often Wash produce before cutting, cooking or eating Wash utensils and cutting boards after each use Keep kitchen surfaces clean Keep raw meat and ready-to-eat foods separate Cook food to proper temperatures Refrigerate food promptly to below 40°F Pay close attention to use-by dates
10. Home Food Safety Wash Hands Often 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
11. Home Food Safety When to Wash Your Hands Before you: Prepare food Eat meals Feed children 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
12. Home Food Safety Kitchen Surface 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 frequently Do not use dish towels for multiple jobs
13. Home Food Safety Keep Raw Meat and Ready-to-Eat Foods Separate What is cross-contamination? Keep raw and ready-to-eat foods separate
14. Home Food Safety Prevent Cross-Contamination 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
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
16. Home Food Safety Cook to Proper Temperatures 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
17. Home Food Safety Taking Food Temperatures How to Use a Thermometer* *Remember to wash thermometer thoroughly after each reading.
18. Home Food Safety Safe Minimum Internal Temperatures Beef, Lamb and Veal *Remember to wash thermometer thoroughly after each reading.
19. Home Food Safety Safe Minimum Internal Temperatures Poultry *Remember to wash thermometer thoroughly after each reading.
20. Home Food Safety Safe Cooking Temperatures Pork *Remember to wash thermometer thoroughly after each reading.
21. Home Food Safety Safe Cooking Temperatures Miscellaneous *Remember to wash thermometer thoroughly after each reading.
22. Home Food Safety Refrigerate Food Promptly to Below 40°F 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
23. Home Food Safety Recommended Storage Time for Leftovers Sources: USDA,1 FDA,2 FMI3; Sept. 2004
24. Home Food Safety Every Meal, Every Day Wash hands often Keep raw meats and ready-to-eat foods separate Cook food to proper temperatures Refrigerate food promptly to below 40°F
25. Home Food Safety Additional Resources University Health Services, Health Promotion Office Email: askrd@andrew.cmu.edu Telephone: 412-268-2157 The 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