Food Safety

UCOP November 2008

Safety Meeting
 Foodborne Illness
 Foodborne Illness – Flu-Like Symptoms
 Nausea, Vomiting, Diarrhea, or Fever
 May Not Recognize Illness is Caused by Bacteria or
Pathogens in Food
 Bacteria Naturally Present in the Environment
 Some are Beneficial (Making Cheese & Yogurt)
 Bacteria That Cause Diseases are Pathogens
 Enter Food Supply & Cause Foodborne Illnesses
 Proper Handling, Processing & Cooking Destroys the
Bacteria
 Bacteria Transferred to Food
 Bacteria Present on Raw Meat, Poultry,
Seafood and Eggs
 Can Also Be Present on Fresh Produce
 Such as Lettuce, Tomatoes, Sprouts & Melons
 Food, Even Safely Cooked, Can Become
Cross-Contaminated with Bacteria Transferred:
 From Raw Products, Meat Juices, Contaminated
Products
 From Food Handlers with Poor Personal Hygiene
 Wash Those Hands!
 Before Handling Food or Utensils
 Use Liquid Soap and Warm Water
 Rub for 15 to 20 Seconds
 Wash Under Finger Nails, Between Fingers and
Exposed Portions of Wrists & Arms
 Rinse & Dry With Paper Towels – Not with
Common Cloth Towel – May Be Contaminated
 Wash Hands Again After Any Act of
Contamination (Raw Animal Food, Bathroom)
Don’t Prepare Food If You
Are Sick!
 Many Foodborne Illnesses
Result from Food Handlers Who:
 Do Not Wash Hands Properly; and
 Prepare Food When They are Ill
Especially If They are Experiencing
Diarrhea or Vomiting
 Keep Hot Food Hot and Cold
Food Cold
 Temperature Sensitive Food – Held at:
 Above 135oF; or
 Below 41oF

 Otherwise –Limit Time Food is Exposed to

Room Temperature to:
 Less Than 4 Hours
 Dairy Products, Eggs, Mayonnaise – 2 Hours
 Discard Food Left Out Beyond the 4-Hour/2-
Hour Time Limit
 When in Doubt, Throw It Out!
 Cooling Food
 Working Thermometer in Refrigerator
 Ensures It Can Keep Food Cold At or Below 41oF

 Cool Hot Food Rapidly From 135oF to 41oF within

4 Hours By:
 Dividing into Smaller Portions;
 Placing into Shallow Containers
 Thick Foods, Such as Stews - 2 Inches Deep

 Thinner Foods, Such as Soups – 3 Inches Deep

 Add Ice as an Ingredient and/or Frequent Stirring

 Refrigerate
 Cook Food to Safe Internal
Temperatures
Use Food Probe Thermometer to
Ensure:
 Raw Poultry is Cooked to At Least 165oF
 Ground Beef is Cooked to At Least 155oF

 Pork, Fish, Steak, and Eggs are Cooked

to At Least 145oF
 Clean and Sanitize
 Use Clean & Sanitized Equipment &
Utensils When Preparing Food
 Washing Alone – Not Enough to Control
Microorganisms
 Sanitizer Wipes – Ingredients to Reduce
Levels of Harmful Bacteria
 Use Wipes After Washing & Rinsing for
Optimal Effectiveness
 Let’s Talk Turkey!!
(Information from USDA Fact Sheets)

 Thawing Frozen – 24 Hours for Every 4-5

Pounds (In Refrigerator 40oF or Below)
 Oven Temperature No Lower Than 325oF
 Cooked to 165oF Internal Temperature
 Innermost Part of Thigh & Wing and Thickest
Part of the Breast
 Refrigerate Leftovers within 2 Hours
 Use Gravy within 1 to 2 Days
 Use Turkey & Stuffing within 3 to 4 Days
 In Case of Suspected
Foodborne Illness
 Preserve the Evidence
 Wrap, Mark “Danger” and Freeze
 Save Packaging Materials (Can, Carton)

 Write Down – Food Type, Other Identifying

Marks on Package, Date, Time Consumed,
& When the Onset of Symptoms Occurred
 Save Unopened Products
 In Case of Suspected
Foodborne Illness
 Seek Treatment as Necessary - Immediate
Medical Treatment If:
 “At Risk” Group (Infants, Elderly, Persons with
Weaken Immune System)
 Symptoms Persist or are Severe (Bloody Diarrhea,
Excessive Nausea/Vomiting, or High Temperature
 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
 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