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Food Safety Policy
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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.
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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
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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
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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
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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
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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
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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
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Home Food Safety
Risks You Can Control
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Improper refrigeration and storage
Poor personal hygiene
Cross-contamination
Contaminated food sources
Undercooking
Other time and temperature mistakes
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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
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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
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Home Food Safety
When to Wash
Your Hands
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
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
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Home Food Safety
Keep Raw Meat and Readyto-Eat Foods Separate
• What is cross-contamination?
• Keep raw and ready-to-eat foods
separate
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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
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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
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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
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Home Food Safety
Taking Food Temperatures
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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
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
*Remember to wash thermometer thoroughly after each reading.
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Home Food Safety
Safe Minimum Internal
Temperatures
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
Safe Minimum Internal
Temperatures
Poultry
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°
*Remember to wash thermometer thoroughly after each reading.
F
Stuffing (alone or in-bird)
165°
F
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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.
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Home Food Safety
Safe Cooking Temperatures
Miscellaneous
Eggs and egg dishes
160°F
Leftovers, reheated
165°F
*Remember to wash thermometer thoroughly after each reading.
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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
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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
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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
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Home Food Safety
Additional Resources
• University Health Services, Health Promotion
Office
• Email: [email protected]
• Telephone: 412-268-2157
• The Academy’s Home Food Safety
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www.homefoodsafety.org
• “Home Food Safety…It’s in Your Hands® 2002
Survey: Comparisons to the 1999 Benchmark
JADA,” September 2003.
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www.adajournal.org
• Partnership for Food Safety Education, FightBAC!
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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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