11

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.

22

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

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

33

Home Food SafetyWhy Food Safety Is Important

• 76 million cases of foodborne illness each year

• 325,000 people are hospitalized annually

• 5,000 deaths each year

• 76 million cases of foodborne illness each year

• 325,000 people are hospitalized annually

• 5,000 deaths each year

44

Home Food SafetyConsumers 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

• 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

55

Home Food SafetyCommon Foodborne Illnesses

Illness Potential Sources

SalmonellaCampylobacter

PoultryMeatEggsUnpasteurized milk/dairy productsRaw produce

Listeria Raw milkSoft cheeseLuncheon meats/hot

dogsRaw produce

E. Coli Raw/undercooked meatRaw produceUnpasteurized milk

66

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

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

77

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

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?

88

Home Food Safety

• Improper refrigeration and storage• Poor personal hygiene• Cross-contamination• Contaminated food sources • Undercooking • Other time and temperature mistakes

• Improper refrigeration and storage• Poor personal hygiene• Cross-contamination• Contaminated food sources • Undercooking • Other time and temperature mistakes

Risks You Can Control

99

Home Food Safety

• 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

• 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

Ensuring Food Safety at Home

1010

Home Food Safety

Effective handwashing mayeliminate nearly half of all cases offoodborne 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

Effective handwashing mayeliminate nearly half of all cases offoodborne 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

1111

Home Food Safety

Before you:

• Prepare food• Eat meals • Feed children

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

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

1212

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 frequently• Do not use dish towels for multiple jobs

• 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

Kitchen Surface Safety

1313

Home Food Safety

• What is cross-contamination?• Keep raw and ready-to-eat foods

separate

• What is cross-contamination?• Keep raw and ready-to-eat foods

separate

Keep Raw Meat and Ready-to-Eat Foods Separate

1414

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

• 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

1515

Home Food SafetyUse 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

• 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

1616

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

• 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

1717

Home Food Safety

• How to Use a Thermometer*

• *Remember to wash thermometer thoroughly after each reading.

• 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

1818

Home Food SafetySafe Minimum Internal Temperatures

Ground meat products(patties, meatballs, meatloaf)

160°F

Roasts, Steaks, ChopsMedium-rareMediumWell-done

145°F160°F170°F

*Remember to wash thermometer thoroughly after each reading.

Beef, Lamb and Veal

1919

Home Food SafetySafe 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.

2020

Home Food SafetySafe Cooking Temperatures

Pork

All cuts and ground productsMediumWell-done

160°F170°F

Fresh ham 160°F

Fully cooked ham, reheated 140°F

*Remember to wash thermometer thoroughly after each reading.

2121

Home Food SafetySafe Cooking Temperatures

Miscellaneous

*Remember to wash thermometer thoroughly after each reading.

Eggs and egg dishes 160°F

Leftovers, reheated 165°F

2222

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

• 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

2323

Home Food Safety Recommended Storage Time for Leftovers

Cooked beef, pork, poultry

3-4 days1

Sushi or sashimi

Eat on day of purchase2

Casserole 3-4 days1

Pizza, cooked 3-4 days

Egg dishes 3-4 days

Sliced deli meats

3-5 days

Cooked vegetables

3-4 days2

Hard-boiled egg 7 days1

Cake/ cheesecake

7 days3

Sources: USDA,1 FDA,2 FMI3; Sept. 2004

2424

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

• 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

2525

• 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

• 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

Home Food Safety Additional Resources