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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.
1

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
2

Home Food Safety
• 76 million cases of foodborne illness each year
• 325,000 people are hospitalized annually
• 5,000 deaths each year
3

Home 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
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Home Food Safety
Illness Potential Sources
Salmonella
Campylobacter
Listeria
Poultry
Meat
Eggs
Unpasteurized milk/dairy products
Raw produce
Raw milk
Soft cheese
Luncheon meats/hot dogs
Raw produce
E. Coli Raw/undercooked meat
Raw produce
Unpasteurized milk
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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
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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
7

Home Food Safety
• Improper refrigeration and storage
• Poor personal hygiene
• Cross-contamination
• Contaminated food sources
• Undercooking
• Other time and temperature mistakes
8

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
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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
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Home Food Safety
Before you: After you:
•
Prepare food
• Eat meals
• Feed children
•
Handle raw foods
(including meats, eggs, and fresh fruits and vegetables)
•
Switch foodpreparation 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
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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
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Home Food Safety
• What is cross-contamination?
• Keep raw and ready-to-eat foods separate
13

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
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Home Food Safety
• 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
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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
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Home Food Safety
• How to Use a Thermometer*
Red meat, roast, steak, chops, poultry pieces
Insert into thickest part of meat, away from bone, fat, gristle
Whole-bird poultry
Ground meat, poultry
Insert into inner thigh area, near breast, not touching bone
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
• *Remember to wash thermometer thoroughly after each reading.
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Home Food Safety
Beef, Lamb and Veal
Ground meat products
(patties, meatballs, meatloaf)
Roasts, Steaks,
Chops
Medium-rare
Medium
Well-done
160 ° F
145 ° F
160 ° F
170 ° F
*Remember to wash thermometer thoroughly after each reading.
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Home Food Safety
Poultry
Ground chicken/turkey
Whole chicken/turkey
Boneless turkey roasts, poultry breasts, white meat roasts
165 °
F
165 °
F
165 °
F
Poultry thighs, wings, drumsticks
Duck/goose
Stuffing (alone or in-bird)
165 °
F
165 °
165 °
F
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Home Food Safety
Pork
All cuts and ground products
Medium
Well-done
Fresh ham
160 ° F
170 ° F
160 ° F
Fully cooked ham, reheated 140 ° F
*Remember to wash thermometer thoroughly after each reading.
20

Home Food Safety
Miscellaneous
Eggs and egg dishes
Leftovers, reheated
160 ° F
165 ° F
*Remember to wash thermometer thoroughly after each reading.
21

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
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Home Food Safety
Cooked beef, pork, poultry
Sushi or sashimi
3-4 days 1
Eat on day of purchase 2
3-4 days 1 Casserole
Pizza, cooked 3-4 days
Egg dishes 3-4 days
Sliced deli meats
3-5 days
Cooked vegetables
3-4 days
Hard-boiled egg 7 days 1
Cake/ cheesecake
7 days 3
2
Sources: USDA, 1 FDA, 2 FMI 3 ; Sept. 2004
23

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
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Home Food Safety
• 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
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