Food Borne Illness Symptoms

1. California Polytechnic State University Environmental Health and Safety Food Safety Training Temporary Food Facility Training

2. The goal of this Temporary Food Facility Training is to assist the student population at Cal Poly in handling food safely at community events on and off campus. Due to the risks associated with food service to a large number of students in a temporary setting at campus events, proper food handling practices are needed to reduce the potential for food borne illness. Once you have completed this training you will know what is required to setup a food booth on and off campus and serve food safely.

3. Food Borne Illness Symptoms Nausea Vomiting Diarrhea Fever Center For Disease Control (CDC) reports 325,000 hospitalization and 5,000 deaths per year that are related to Food Borne Illnesses

4. The CDC has identified the following factors, in descending order of significance, that contribute to food borne illness: Improper Holding Temperature Inadequate Cooking Poor Personal Hygiene Contaminated Food or Equipment Food From Unsafe Sources

5. Addressing CDC Risk Factor 1: Improper Holding Temperature • Allowing food to be in the Danger Zone for too long or not cooking animal products to a temperature that will kill bacteria are the main reasons people get sick.

6. Bacteria need:1) Moist, protein-rich food.2) Temperature Range between 40 F- 140 F3) Time to grow : 2 hours or less Moist, protein rich foods are called Potentially Hazardous Foods (PHF’s)

7. Examples of PHFs: • Cooked meat products such as stews, gravy, and soups made with meat or meat stock • Meat and poultry, both raw and cooked • Fish, shellfish and other seafood • Cooked rice, beans and pasta • Baked potatoes, cooked corn-on-the cob • Raw seed sprouts • Cut melons • Examples of non PHFs: • Raw uncut vegetables, except spouts • Uncut fruits • Breads • Meat jerky • Candy • Uncooked rice, beans, and pasta

8. Bacteria multiply faster in a specific temperature range. This temperature range is 40°F to 140°F and is called the Danger Zone. You need to minimize the time food is in the Danger Zone. Keep Food Safe By: 1. Keep cold foods at 40°F or below until it is needed for preparation or serving.2. Keep hot foods at 140°F or higher until served.3. Reheat cooked foods to 165°F or higher.

9. Food Purchase and Transportation The safest way to operate a food booth is to purchase the food on the day of the event. Food must be purchased from Campus Catering unless a waiver has been obtained. Take all food directly to the booth for preparation or sale. Any preparation must be done in the booth or at an approved kitchen, such as a restaurant,school or church kitchen – not in a private home.

10. Transporting Cold Foods in an Ice Chest Transport cold foods in an ice chest from a restaurant or other approved kitchen. Ensure the level of ice is equal to the level of food instead of placing food on top of ice. Maintain cold food at 40º F or lower. Transporting Hot Foods in an “Ice” Chest 1. Pre-heat the ice chest by filling with hot water; let stand for 5 – 10 minutes.2. Discard the hot water.3. Place the hot food into the ice chest and cover immediately.4. Transport quickly to the event site.5. Maintain hot food at 140º F or higher. Immediately Transport Foods to the Booth When transporting food from one location to another keep it well covered to prevent contamination and provide adequate temperature control of the foods. Use refrigerated trucks or insulated containers to keep cold foods at or below 40°F and hot foods at or above 140°F. Use a thermometer to verify temperatures.

11. Thermometers To ensure that potentially hazardous foods are held and cooked to the proper temperature, the thermometer is one instrument food handlers cannot do without. These styles of thermometers may be purchased in many supermarkets for about $8-$12.

12. Hot Holding • Cooked food must be kept at 135 F or higher • Use chafing dishes, steam tables or slow cookers • Do not use cooking containers to keep your food warm to prevent cross contamination.

13. Cold Holding • 40 F or lower • Mechanical Refrigerator is preferred. • Ice box with sufficient amount of ice is okay. • Did we mention 40 F or lower. Cooling Pre-Cooked FoodsFood that is cooked or reheated in the booth cannot be cooled and stored for re-use on another day. Cooling for storage is allowed only in an approved permanent facility and requires prior approval from the Environmental Health & Safety Office.

14. ADDRESSING CDC RISK FACTOR NUMBER 2: INADEQUATE COOKING Thoroughly Cook All Meat Cooking at high temperatures kills most bacteria, provided that the food is cooked for long enough to reach the proper temperature throughout the product. Verify the proper temperature is attained by using your probe thermometer. 145 F or higher for pork

15. Poultry 165 degree Farenheit Egg and egg containing foods 145 degree Farenheit Ground meat 157 degree Farenheit

16. ADDRESSING CDC RISK FACTOR NUMBER 3: POOR PERSONAL HYGIENE OF FOOD HANDLERS Even healthy people have harmful bacteria and viruses living on and in their bodies. It is important that a high standard of personal hygiene is practiced to prevent contaminating food. Food handlers with the following symptoms may not work with food: • Upset stomach, nausea, or vomiting.• Sore throat or sinus infection.• Coughing or sneezing.• Diarrhea• Fever• Open cuts on hands.

17. What’s the best way to prevent contamination through contact?

18. Here’s a clue:

19. And another one handsoap

20. Correct! Hand washing . . . Proper hand washing According to CDC, the most effective way to prevent contamination of food through contact is proper hand washing. Wash Your Hands!

21. ADDRESSING CDC RISK FACTOR NUMBER 4: CONTAMINATED FOOD OR EQUIPMENT Cross-ContaminationContamination of food or equipment such as work surfaces, cutting boards, utensils, and dishes by transferring bacteria to them is referred to as cross contamination. Ensure food contact surfaces are clean and sanitized regularly after coming into contact with food or food related products. Three ways of cross contamination: Food to food People to food Equipment to food

22. Preventing Cross Contamination Follow these steps to prevent cross contamination and reduce hazards to food: 1. Wash your hands in between handling different foods. 2. Wash and sanitize all equipment and utensils that come in contact with food. 3. Avoid touching your face, skin, and hair or wiping your hands on soiled cleaning cloths. 4. Store foods properly by separating washed or prepared foods away from unwashed or raw foods. 5. Store food and food-related items 6 inches off the ground on tables, shelving or on pallets.6. Condiments must come individually wrapped or containers must be the pump type, squeeze containers, or have self-closing covers.

23. Checklist: All necessary forms filled out and turned in promptly Food booths will need total enclosure of some sort to minimize food contamination Use gloves. Wash hands. If you are cooking food on site please obtain a fire extinguisher. Fire Extinguishers are available for loan free of charge at the Environmental Health and Safety Office.