Introduction to Food Safety

Environmental Health & Safety

Environmental Health & Safety (EH&S) works with RSOs (Recognized Student Organizations), departments, and other organizations that plan to serve food for open events on campus.

An organization holds an "open event" when that activity is available to nonmembers of the host organization. Open events are made available to the general student population or members of the general public. Some examples of open events include: bake sales, organization informational meetings, 5Ks, rush events, and socials.

Environmental Health & Safety works with other campus partners to assist with event planning in order to ensure safe and successful events on campus.

To support safe food practices, Environmental Health & Safety will review food service plans and conduct random inspections of events where food is served.

The Globe Kitchen

The Globe houses a fully-licensed industrial kitchen. This is the only kitchen on campus that can be used by students to prepare and serve food for open events.

The kitchen is inspected each year by the Florida Department of Health to ensure it meets all standards for safety and cleanliness.

Florida Administrative Code Chapter 64E-11 outlines all the rules and regulations for food hygiene.
These regulations cover all aspects of food preparation and service including food storage, safe food-handling temperatures, cleaning, and sanitation.

Kitchen Supervisors

The Globe employs Kitchen Supervisors to oversee all activities in the kitchen.

The Kitchen Supervisors have extensive food safety training and are responsible for maintaining safe food-handling practices.

A Kitchen Supervisor must be present at all times when the kitchen is in use.

Additionally the Kitchen Supervisors will also:

Provide training with specific kitchen usage policies and procedures
Give a tour of the kitchen, identifying preparation and cooking areas
Inspect all food brought into the kitchen
Distribute supplies needed for food preparation (knives, cutting boards, bowls, etc.)
Operate large kitchen equipment including the ovens, stove, and dishwasher
Explain proper cleaning methods and provide necessary cleaning materials

The Kitchen Supervisor is your main source of information in the kitchen. Be sure to follow all rules and guidelines given to you by the Kitchen Supervisor. If you have any questions, ask the Kitchen Supervisor for assistance.

Using the Kitchen

There are several steps your organization will need to take in order to use the Globe kitchen . Your organization is encouraged to meet with the Globe staff to discuss your event plans and to begin the kitchen reservation process.

For more information on kitchen reservation, go to
the Globe Kitchen.
Each member of your organization who will handle, prepare, or serve food must complete Food Safety Training. Food Safety Training is required once per academic year. If you or a member of your organization is unsure if Food Safety Training has been completed, you can contact the Department of Environmental Health & Safety for training records.
In addition to Food Safety Training, your organization will also be required to meet with the Kitchen Supervisors for a brief kitchen orientation. The Kitchen Supervisors will discuss kitchen use procedures and answer any questions you may have.

Section Review

My organization can use the Globe Kitchen only when a Kitchen Supervisor is present.

True

False

Section Review

In order to use the Globe Kitchen, which of the following steps must be completed?

One member of my organization must complete Food Safety Training.

A request must to be submitted to the Globe at least 3 days in advance.

Each member of my organization who will handle, prepare, or serve food must complete Food Safety Training.

My organization should try several restaurants and see which food is the best.

What is foodborne illness?

Foodborne illness is sickness that results from consuming contaminated food or drink. Also called food poisoning, it is caused by bacteria, parasites, and other harmful contaminants that affect food.

The Center for Disease Control estimates that 1 in 6 Americans are affected by foodborne illness every year – that’s nearly 48 million people! Some of these illnesses may even result in death, with approximately 3,000 fatal cases each year.

How does our food make us sick?

Bacteria are found everywhere – in the air we breathe, the things we touch, and even in the food we eat. Not all bacteria are harmful. Some are even helpful, such as those used to make cheese and yogurt.

Scientists have identified 31 harmful pathogens that can cause foodborne illness. These pathogens can work in different ways. Some will multiply to the point of making you ill. This is known as food infection. Other pathogens can produce toxins that can cause foodborne illness through a process known as food intoxication.

Food Infection

Bacteria	Symptoms & Potential Impact	Associated Foods
E. Coli	2 to 8 days after eating Severe diarrhea, abdominal cramps & vomiting May last 5 to 7 days	Beef, especially raw or undercooked hamburger Unpasteurized milk & juices Contaminated fruits & vegetables
Listeria	9 to 48 hours, more serious cases 2 to 6 weeks Fever, muscle aches, nausea, diarrhea Variable duration, may be weeks to months	Soft cheeses & other dairy products Ready to eat deli meats, hot dogs & other processed meat products Contaminated fruits and vegetables
Salmonella	12 to 72 hours after eating Diarrhea, fever & abdominal cramps May last 4 to 7 days	Raw and undercooked meat, poultry & eggs Unpasteurized milk & other dairy products Contaminated fruits & vegetables

Food Infection

Bacteria	Symptoms & Potential Impact	Associated Foods
Campylobacter	2 to 5 days after eating Diarrhea, abdominal cramps, and fever May last 2 to 10 days	Undercooked poultry Unpasteurized milk Contaminated water
Clostridium botulinum	18 to 36 hours after eating Double or blurred vision, difficulty swallowing, dry mouth, and muscle weakness May be deadly	Improperly canned foods – can with lumps or bulges Garlic in oil Baked potatoes
Staphylococcus	30 minutes to 6 hours after eating Severe nausea, abdominal cramps, and vomiting May last 1 to 3 days	Person-to-person contamination through improper food handling Food held too long at room temperature

Other Types of Foodborne Illness

In addition to bacteria and harmful food parasites, foodborne illness can also be caused by chemical contamination.

Chemical foodborne illness can be caused by:

Pesticides including insecticides, fungicides, herbicides, and germicides, especially when eating fresh fruits and vegetables.
Cleaning compounds such as bleach, ammonia, and acids stored near food items.
Improper materials in contact with food. For example, galvanized metal containers can leach harmful chemicals when used with acidified foods, such as tomato sauce.

Section Review

Foodborne illness can only be caused by bacteria.

True

False

How do we keep food safe?

The best way to prevent foodborne illness is to follow safe food-handling techniques when preparing, cooking, and serving food. There are four simple steps to follow:

Clean is the first step in keeping food safe by fighting bacteria.

Clean applies to all aspects of food preparation:

Personal cleanliness – hand washing and good personal hygiene
Surface cleanliness – keeping all surfaces that food will touch clean and free of bacteria
Food cleanliness – making food safe by reducing contamination from bacteria and chemicals

Wash hands often.

Wash hands with warm water and soap for at least 20 seconds....

Before and after handling food
Before and after changing gloves
After using the bathroom
After touching your face, nose, or hair
After coughing, sneezing, smoking, or using your cell phone
During food preparation to avoid cross-contamination

Hand Washing Sinks

In the kitchen, there are several sinks designated as “hand washing sinks.” These are small, single-basin sinks stationed around the kitchen.

Hand washing sinks should only be used for washing hands. No food, drinks, dishes, etc. should be placed in the hand washing sink.

Check that the sink area is stocked with an adequate supply of soap and paper towels before and after working in the kitchen.

Wash surfaces often.

Wash all cutting boards, dishes, utensils, and countertops before and after preparing food items. Even if objects appear clean, germs may still be on the surface.

The Kitchen Supervisor will provide guidance on preparing items for the dishwasher, and cleaning and sanitizing all cutting boards, dishes, and utensils.

Wash fruits and vegetables.

Rinse all fruits and vegetables under running water before cutting or peeling.
Never use detergent or bleach.
Rub firm-skinned fruits and vegetables with a clean produce brush while rinsing.
Remove and throw away damaged or bruised areas on fruits and vegetables.

When in doubt, throw it out.

Don’t cross-contaminate.

Improper handling of raw meat, poultry and seafood can lead to cross-contamination.

Keep raw foods away from fresh fruits & vegetables.
Use different cutting boards for different food items. The kitchen has color-coded cutting boards for different food items.
Do not reuse utensils or plates that have come into contact with raw meat, poultry, or seafood until they have been washed in hot, soapy water.

Separate

To prevent juices from meats dripping onto other foods:

Place meats in a secondary container – a bowl, or tray with sides – to collect any leaked juices.
Keep meats stored on lower shelves in the refrigerator, separated from fruits and vegetables.

Sauce that has been used to marinate raw meat, poultry, or seafood should not be used on cooked foods.

Discard any leftover batter or breading after it has come into contact with raw food.

Cook food thoroughly to a safe internal temperature.

Use a food thermometer to check the internal temperature of foods during cooking.
Check the temperature in several places to ensure food has heated evenly.
Wash the thermometer after each use.

Safe Minimum Internal Temperatures

Keep it Hot

Cooking food to a safe temperature destroys bacteria. Once food is cooked, it must be kept at a safe temperature to prevent bacterial regrowth.

Keep hot foods hot – at 140°F or higher.
Use chafing dishes, slow cookers, and warming trays to maintain a safe temperature.
Check your temperatures often to make sure food has not entered the Danger Zone.
Do not allow food items to be left out for more than two hours.

Chill

Cold temperatures slow bacteria growth. Refrigerate promptly and properly.

At the store, buy cold foods last. Upon arriving to the kitchen, put cold foods away first.
Check the refrigerator thermometers to ensure the temperature stays at or below 40°F.
Do not overfill refrigerators – cold air needs to circulate to keep foods chilled.

Thaw Foods Safely

Method	How To	Pros	Cons
Refrigerator	Remove foods from freezer & immediately place in the refrigerator. Make sure food is contained to prevent drips.	Food retains good quality. Food can be stored in the refrigerator after thawing for an additional day. Requires no additional attention.	May take a long time to thaw (from a full day to several days, depending on size).
Cold Water	Place food in leak–proof plastic bag. Submerge the bag in cold water. Change the water every 30 minutes.	Faster method of thawing – food will thaw in an hour to several hours.	If bag leaks, bacteria can enter the food. Meat may absorb water, resulting in watery product. Requires additional attention.
Microwave	Place food in a microwave-safe container. Use microwave settings to thoroughly thaw.	Fastest method of thawing – food will thaw in several minutes.	Food must be immediately cooked after thawing. Food may begin to partially cook in the microwave, reducing texture quality.

Keep It Cold

Bacteria are everywhere. Even after food is cooked to a safe internal temperature, bacteria can be reintroduced to food and then reproduce.

Food must be maintained at an appropriate temperature to prevent bacteria growth.

Keep cold foods cold – at 40°F or less.
Keep food cold in refrigerators or in containers on ice.
Do not allow food items to be left out for more than two hours.

Section Review

The first step in fighting bacteria and keeping food safe is to clean. What does this apply to?

Washing your hands throughout the food preparation process.

Cleaning any surfaces that might come into contact with food including counter tops, cutting boards, and utensils.

Rinsing all fruits and vegetables in running water before using.

All of the above.

Section Review

If food is thoroughly cooked to a safe temperature, it does not need to be held at that temperature to stay safe.

True

False

Serving Food Safely

After food is cooked, it is important to keep it safe while it’s being served.

Use clean containers and utensils to serve food. Do not refill serving containers – use a new one each time.
Provide clean serving utensils for each food item, including a clean metal or plastic scoop for ice.
When handling plates, trays, and utensils, do not touch the eating surfaces with your fingers.
Do not reuse plates, dishes, or utensils.
All food handlers must wash their hands and wear gloves.

Clean Up

Your organization is responsible for cleaning the kitchen and dining area both during and after the food preparation process.

In addition to cleaning preparation stations after use, your organization will also be responsible for keeping the floor clean, taking out the trash, and taking dirty rags to the laundry bin.

The Kitchen Supervisor will give you specific instructions for cleaning and provide you with all supplies. You must receive permission from the Kitchen Supervisor to use cleaning chemicals.

Use the Kitchen Safely

Keeping yourself safe in the kitchen is just as important as keeping your food safe. Working in an industrial kitchen can be much more dangerous than working in your kitchen at home. Some potential hazards include:

Heat and hot objects
Fire
Sharps knives
Slippery floors

Working Safely with Heat

Ask the Kitchen Supervisor for permission to use the stove or ovens.
Use caution when removing lids from pots and pans. Not only will the lids themselves be hot, there can also be steam build-up that will be released when the lid is removed.
Use dry, flameproof potholders and oven mitts.
Keep paper, plastic, and other flammable materials away from heat and hot areas. Be conscientious of where you leave utensils, especially near the stove.
Alert others in the kitchen when you are carrying hot objects.

Fire Safety

Immediately notify the Kitchen Supervisor if there is a fire. Know the location of the fire extinguisher and how to use it. If you feel you can safely extinguish a fire, without endangering yourself or others, do so.

If the fire cannot be easily and safely extinguished:

Evacuate the fire area. Close the door behind you.
Drop and crawl if smoke is present.
Use the nearest exit or stairway. Do not use elevators.
Report the fire by pulling the fire alarm box.
Call 911 when in a safe location. Do not hang up until the dispatcher knows your location.
Establish an emergency safety point outside of the building. In case of a fire or other emergency, all individuals present in the kitchen should meet at the emergency safety point.

Reduce the risk of accidents in the kitchen.

Sharp Knives

Be very careful when handling knives. The knives in the Globe kitchen are much larger than those you use at home and are sharpened frequently.
Use knives slowly and methodically. Always cut away from the body.
Wash all sharp tools separately from other utensils – do not leave sharp knives in the sink.

Slips and Trips

Keep floors clean and dry of spills. If something is spilled onto the floor, alert others and clean it up immediately.
Use ladders or steps to reach objects too high for reach.

Proper Kitchen Attire

Wear appropriate shoes – the Globe requires closed-toe shoes with a non-slip sole (athletic shoes).
Long pants should be worn in the kitchen.
The Globe will provide aprons and hairnets. Hairnets are required at all times when working in the kitchen.

Accidents

If an accident occurs:

Immediately notify the Kitchen Supervisor, even for minor incidents.
Alert others in the kitchen that there has been an accident.
Depending on the severity, kitchen activities may need to be stopped.
In the event of a life-threatening emergency, call 911.

First Aid kits are stationed around the kitchen near the oven and hand washing sinks.

Section Review

Food should only be left out for two hours. After that, bacteria growth can make food unsafe.

True

False

Section Review

What is considered appropriate attire when working in the Globe Kitchen?

Lab coats, goggles, and work boots.

Whatever you wore to class today – PJs, tank top, whatev!

Closed-toe shoes with a non-slip sole, long pants, and a hairnet.

Black-tie – ball gowns, tuxedos, top hats.

Contact for More Information

If you have any questions, or need any additional information, please contact Environmental Health & Safety. Call, email, or stop by!

FSU Department of Environmental Health & Safety
1200 Carothers Hall
(850) 644-9117 or (850) 644-5374
Online
ehs@fsu.edu

For more information on reserving the Globe Kitchen:

The Center for Global and Multicultural Engagement
110 S. Woodward Avenue
(850)645-2112
Online
cge-reservations@admin.fsu.edu

EH&S Food Event Approval https://safety.fsu.edu/sections/foodeventapproval.php	FSU Center for Global and Multicultural Engagement http://theglobe.dsa.fsu.edu/
Globe Kitchen http://theglobe.dsa.fsu.edu/kitchen/index.html	Florida Department of Health http://www.floridahealth.gov/
Florida Administrative Code 64E-11 https://www.flrules.org/gateway/ChapterHome.asp?Chapter=64e-11	FSU Event Planning https://union.fsu.edu/ces/eventplanning
CDC-Foodborne Illness http://www.cdc.gov/foodborneburden/index.html	Foodborne Illness http://www.foodsafety.gov/poisoning/index.html
FDA – Food Facts for Consumers http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077286.htm	Foodborne Illness Bacteria http://www.fda.gov/food/resourcesforyou/consumers/ucm103263.htm
CDC- 31 Harmful Pathogens http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html	Fight Bac! Partnership http://www.fightbac.org/
FDA Bad Bug Book http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/default.htm	FoodSafety.gov http://www.foodsafety.gov/
Food Safety News http://www.foodsafetynews.com/	USDA Food Safety Videos http://www.youtube.com/user/USDAFoodSafety

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