Residence Hall Food Safety

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Residence Hall Food Safety

• Jihan Doss, Biosafety Officer

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Overview

• Definitions
• Foodborne Illness Data
• Temperature Danger Zone
• Grocery Shopping
• Raw Ingredients

• Storing Foods
• Preparing Foods
• Cooking
• Cooking Utensils
• Cleaning Equipment and Utensils

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What does that mean?

• Cross-contamination the transfer of
  disease-causing organisms from a contaminated
  surface to a previously clean surface or area.
• Food-borne Illness (FBI) the result of ingestion
  of food or drink that is contaminated with
  pathogenic bacteria, parasites, viruses,
  chemicals.

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What does that mean?

• Potentially Hazardous Food any food capable of
  supporting rapid and progressive growth of
  infectious or micro-organisms that release
  toxins. (aka perishable foods)
• Ready-to-eat Food (RTE) food that is edible
  without further washing, cooking, or additional
  preparation.

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Foodborne Illness Data

• Bacteria are able to grow in ground meats,
  poultry, pork, unpasteurized milk products, beef,
  lamb, and can be passed to food through human and
  animal feces.
• E.Coli, Salmonella
• Cause infection symptoms include diarrhea,
  nausea, vomiting, and abdominal pain.

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Foodborne Illness Data

• Virus transmitted through food (Ready-to-Eat
  foods) and surfaces foods come in contact with.
• 1 most common FBI is Norwalk virus
• Outbreaks almost always due to poor personal
  hygiene and contaminated surfaces.
• Symptoms included nausea, projectile vomiting,
  diarrhea, abdominal pain, fever, and headache.

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Illinois FBI Data
Known and Suspected FBI in Illinois
2000-2003 Illinois Department of Public Health
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Illinois FBI Data

• Known and Suspected FBI in Illinois 2000-2003
• Illinois Department of Public Health

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Reportable Communicable Disease Cases

• In 2004, 92 Foodborne Outbreaks in Illinois.
• In 2005, 60 Foodborne Outbreaks in Illinois.

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2004-2005 Communicable Disease Cases

• Illinois Department of Public Health

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Temperature Danger !

• TEMPERATURE DANGER ZONE
• 41ºF-140ºF range of rapid bacteria growth and
  toxins production.
• The rule Keep hot foods HOT and cold foods
  COLD.

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Grocery Shopping

• Leave shopping for food LAST on your list of
  errands.
• Check use-by dates.
• Make sure food items are in good condition.
• Take food items home immediately and put them in
  your refrigerator or freezer. NEVER leave food
  in a hot car!!!
• - Perishable items purchased must be refrigerated
  within 2 hours.

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Illinois FBI Data
Five Most Common Food Types Implicated in
Illinois FBI Illinois Department of Public
Health
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Raw Foods/Ingredients

• Consider ALL raw meat contaminated.
• Poultry and pork Salmonella. Pork can also
  carry other bacteria and parasites as well.
• Beef may carry E. Coli and other pathogens
• Fish and Shellfish from contaminated waters may
  carry Hepatitis A, carry parasites, other
  viruses, and chemical toxins.
• Eggs have Salmonella. Do not use cracked or
  checked eggs.

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Raw Foods/Ingredients

• Do not use unpasteurized milk or cheese.
• Make sure meat and dairy products are USDA
  approved.
• Grains (rice, flour, starch, etc.) if uncooked
  may carry contaminants.
• Properly wash meats, fruits, and vegetables.

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Storing Foods

• Be sure the fridge or freezer is set at the
  proper temperature
• The refrigerator at 41F or below
• The freezer at 0F or below
• When refrigerating raw meat, poultry, or fish, do
  NOT store them over already processed food.
• Contaminated juices can drip onto other food.

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Factors Contributing to Illinois Food-borne
Outbreaks

• Illinois Department of Public Health

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Preparing Food Personal Hygiene

• Hands are probably the most common route germs
  enter food and transmitted onto surfaces foods
  touch.
• Wash hands and exposed portions of arms properly
  with warm water and soap.

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Preparing Food Personal Hygiene

• Before preparing food
• After using the restroom or smoking
• After handling money
• After any breaks or whenever contamination has
  occurred.

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Preparing Food

• Thaw food
• Microwave (only if followed by cooking)
• Refrigerator
• Under cold running water.
• DO NOT thaw items on the kitchen counter.

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Preparing Food Cross-contamination

• Keep raw meat, poultry, fish and their juices
  AWAY from other food, especially fruits and
  veggies.
• Designate one cutting board and knife for raw
  meat.
• Re-wash cutting boards/platters before using for
  cooked items .

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Microwave Cooking

• Be sure to cover food with lid.
• Stir and rotate food.
• Follow the recipes cooking time and standing
  time.
• Be sure to check the temperature to assure that
  the food is done.

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Microwave Cooking

• Items NOT safe for microwave use
• - margarine containers
• - take-out containers
• - whipped topping bowls
• - other single-use containers

• -plastic storage bags
• -brown paper or plastic bags
• - newspapers
• - aluminum foil

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Microwave Cooking

• Use only microwave safe containers
• Microwave using
• - plastic wrap
• - wax paper
• - cooking bags
• - parchment paper
• - white-safe paper towels

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Cooking Temperatures
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Proper Cooling

• Hot food should be placed in the fridge
  immediately must drop to about 70F in two
  hours.
• From 70F, the food item must drop to below 41F
  in four hours (6 hours total).

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Leftovers

• Items should be reheated to 165ºF.
• Perishable items should never be left out at room
  temperature for more than 2 hours.
• Take-out or delivered foods must be also kept at
  safe temperatures (i.e. below 41ºF or above
  140ºF).
• Discard all perishable foods left at room
  temperature for more than 2 hours.

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Leftovers

• Eat safely refrigerated foods within 3-4 days.
• Frozen leftovers should be used within 1-2 months.

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Cooking Equipment and Utensils

• Utensils and cooking equipment should be in good
  condition.
• i.e. no chips, breaks, or other damage.
• Single-use items should not be washed and reused.

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Cleaning Utensils and Equipment

• Clean
• Refrigerators at least once every other week.
• Microwaves every week or after spillage.
• Using sponge or washcloth, and mild soap and warm
  water.
• Follow-up with a home disinfectant (such as Lysol
  wipes or 409).

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Cleaning Utensils and Equipment

• Three compartment sinks (or 2-compartment sink
  and a dishpan) should have in this order
• Hot soapy water
• Hot rinse
• Sanitizer dip
• The steps to dishwashing are
• Scrap dishes and utensils
• Wash in hot water (110F) containing a good
  detergent (1st Compartment)
• Rinse thoroughly in clean water (2nd Compartment)

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Cleaning and Sanitizing

• 4. In the 3rd compartment (or dishpan- if using
  2-compartment sink), a sanitizer dip of dilute
  bleach and warm water (follow directions on
  bleach container).
• 5. Dip clean dishes into sanitizer.
• 6. Air dry and store face down.

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Cleaning Utensils and Equipment

• Cleaning should be performed
• Only in clean kitchen sinks
• Not in restrooms

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Things to Remember

• Four Simple Food Safety Rules to Remember
• 1) Keep hot food above 140F
• 2) Keep cold food below 41F
• 3) Keep hands, work surfaces, and utensils
  clean!
• 4) Never leave perishable food out of the
  refrigerator over 2 hours!

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Questions?
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Resources

• For more information checkout
• Centers for Disease Control- www.cdc.org
• EHSO website- www.uic.edu/depts/envh
• Illinois Department of Public Health-
  www.idph.state.il.us
• US Department of Agriculture- www.usda.gov
• US Food and Drug Administration- www.fda.gov