Food Safety UCOP November 2008 Safety Meeting Foodborne
Food Safety UCOP November 2008 Safety Meeting
Foodborne Illness o Foodborne Illness – Flu-Like Symptoms n n Nausea, Vomiting, Diarrhea, or Fever May Not Recognize Illness is Caused by Bacteria or Pathogens in Food o Bacteria Naturally Present in the Environment n Some are Beneficial (Making Cheese & Yogurt) o Bacteria That Cause Diseases are Pathogens n n Enter Food Supply & Cause Foodborne Illnesses Proper Handling, Processing & Cooking Destroys the Bacteria
Bacteria Transferred to Food o Bacteria Present on Raw Meat, Poultry, Seafood and Eggs n Can Also Be Present on Fresh Produce p Such as Lettuce, Tomatoes, Sprouts & Melons o Food, Even Safely Cooked, Can Become Cross- Contaminated with Bacteria Transferred: n n From Raw Products, Meat Juices, Contaminated Products From Food Handlers with Poor Personal Hygiene
Wash Those Hands! o Before Handling Food or Utensils o Use Liquid Soap and Warm Water n n Rub for 15 to 20 Seconds Wash Under Finger Nails, Between Fingers and Exposed Portions of Wrists & Arms o Rinse & Dry With Paper Towels – Not with Common Cloth Towel – May Be Contaminated o Wash Hands Again After Any Act of Contamination (Raw Animal Food, Bathroom)
Don’t Prepare Food If You Are Sick! o Many Foodborne Illnesses Result from Food Handlers Who: Do Not Wash Hands Properly; and n Prepare Food When They are Ill Especially If They are Experiencing Diarrhea or Vomiting n
Keep Hot Food Hot and Cold Food Cold o Temperature Sensitive Food – Held at: n Above 135 o. F; or n Below 41 o. F o Otherwise –Limit Time Food is Exposed to Room Temperature to: n n Less Than 4 Hours Dairy Products, Eggs, Mayonnaise – 2 Hours o Discard Food Left Out Beyond the 4 -Hour/2 - Hour Time Limit o When in Doubt, Throw It Out!
Cooling Food o Working Thermometer in Refrigerator n Ensures It Can Keep Food Cold At or Below 41 o. F o Cool Hot Food Rapidly From 135 o. F to 41 o. F within 4 Hours By: n n Dividing into Smaller Portions; Placing into Shallow Containers p Thick Foods, Such as Stews - 2 Inches Deep p Thinner Foods, Such as Soups – 3 Inches Deep Add Ice as an Ingredient and/or Frequent Stirring Refrigerate
Cook Food to Safe Internal Temperatures o. Use Food Probe Thermometer to Ensure: n Raw Poultry is Cooked to At Least 165 o. F n Ground Beef is Cooked to At Least 155 o. F n Pork, Fish, Steak, and Eggs are Cooked to At Least 145 o. F
Clean and Sanitize o Use Clean & Sanitized Equipment & Utensils When Preparing Food o Washing Alone – Not Enough to Control Microorganisms o Sanitizer Wipes – Ingredients to Reduce Levels of Harmful Bacteria n Use Wipes After Washing & Rinsing for Optimal Effectiveness
Let’s Talk Turkey!! (Information from USDA Fact Sheets) o Thawing Frozen – 24 Hours for Every 4 -5 Pounds (In Refrigerator 40 o. F or Below) o Oven Temperature No Lower Than 325 o. F o Cooked to 165 o. F Internal Temperature n Innermost Part of Thigh & Wing and Thickest Part of the Breast o Refrigerate Leftovers within 2 Hours n n Use Gravy within 1 to 2 Days Use Turkey & Stuffing within 3 to 4 Days
In Case of Suspected Foodborne Illness o Preserve the Evidence n Wrap, Mark “Danger” and Freeze n Save Packaging Materials (Can, Carton) n Write Down – Food Type, Other Identifying Marks on Package, Date, Time Consumed, & When the Onset of Symptoms Occurred n Save Unopened Products
In Case of Suspected Foodborne Illness o Seek Treatment as Necessary - Immediate Medical Treatment If: n n “At Risk” Group (Infants, Elderly, Persons with Weaken Immune System) Symptoms Persist or are Severe (Bloody Diarrhea, Excessive Nausea/Vomiting, or High Temperature o Contact Local Health Department If Food was at a Large Gathering, From a Restaurant or Food Service Facility or If It is a Commercial Product
In Case of Suspected Foodborne Illness o If Suspected Food is a USDA Inspected Product and Your Have All the Packaging Contact the USDA Meat & Poultry Hotline at: 1 -888 -MPHotline (1 -888 -674 -6854) e-mail Address: mphotline. fsis@usda. gov
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