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 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 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

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 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 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 IllnessPotential Sources Salmonella Campylobacter Poultry Meat Eggs Unpasteurized milk/dairy products Raw produce ListeriaRaw milk Soft cheese Luncheon meats/hot dogs Raw produce E. ColiRaw/undercooked meat Raw produce Unpasteurized milk

6 Home Food Safety How does foodborne illness occur? Contaminated foods carry microbes into the body Some microbes can overcome the bodys 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 bodys defenses and cause infections What are its typical primary symptoms? Nausea Vomiting Abdominal cramps Diarrhea Infections and its Symptoms

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 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 Whos at Risk?

8 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

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 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

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 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

11 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

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 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

13 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

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 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

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 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 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

17 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

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

19 Home Food Safety Safe Minimum Internal Temperatures Ground chicken/turkey165°F Whole chicken/turkey165°F Boneless turkey roasts, poultry breasts, white meat roasts 165°F Poultry thighs, wings, drumsticks 165°F Duck/goose165°F Stuffing (alone or in-bird)165°F Poultry *Remember to wash thermometer thoroughly after each reading.

20 Home Food Safety Safe Cooking Temperatures Pork All cuts and ground products Medium Well-done 160°F 170°F Fresh ham160°F Fully cooked ham, reheated140°F *Remember to wash thermometer thoroughly after each reading.

21 Home Food Safety Safe Cooking Temperatures Miscellaneous *Remember to wash thermometer thoroughly after each reading. Eggs and egg dishes160°F Leftovers, reheated165°F

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 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

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 Casserole3-4 days 1 Pizza, cooked3-4 days Egg dishes3-4 days Sliced deli meats 3-5 days Cooked vegetables 3-4 days 2 Hard-boiled egg7 days 1 Cake/ cheesecake 7 days 3 Sources: USDA, 1 FDA, 2 FMI 3 ; Sept. 2004

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 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

25 University Health Services, Health Promotion Office Telephone: The Academys Home Food Safety Home Food Safety…Its in Your Hands ® 2002 Survey: Comparisons to the 1999 Benchmark JADA, September Partnership for Food Safety Education, FightBAC! 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 Telephone: The Academys Home Food Safety Home Food Safety…Its in Your Hands ® 2002 Survey: Comparisons to the 1999 Benchmark JADA, September Partnership for Food Safety Education, FightBAC! 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