1. Food Safety & Sanitation
Yujin Cho & Emily Bitter
Nutrition & Dietetics Students
Spring 2017
N&D 498

2. Summary Topics Temperature danger zone
Required internal temperatures of foods
BIG 6 pathogens causing foodborne illness
Tips to prevent against cross-contamination
Storage guidelines to prevent bacterial growth
Review Quiz

3. Temperature Danger Zone
Pathogens grow between 41˚F -135˚F
Rapid bacterial growth occurs between 70˚F & 125˚F

4. Cooking Temperatures Food Item Internal Temperature & rest time
Fruits, veggies, legumes, & grains served hot
135˚F
Roasts: pork, beef, veal or lamb
145˚F rest for 3 minutes
Steaks/chops:pork, beef, veal or lamb
Seafood
145˚F
Ground meat & mixtures: Beef, pork, veal, & lamb
160˚F
Poultry: whole or ground chicken, turkey, or duck
165˚F

5. The BIG 6 Pathogens Pathogen Prevention Shigella spp. Personal hygiene
Salmonella Typhi
Cross-contamination
Nontyphoidal salmonella
E. coli
Controlling time & temp
Hepatitis A (virus)
Norovirus (virus)

6. Do you see the problems?

7. Tips to Prevent Cross-contamination
Wash hands before cooking & touching other ingredients
Possibly wear gloves if washing hands is an issue
Use separate cutting boards & knives when handling raw meat & fresh foods at the same time
Use hot soapy water to clean cutting boards & knives
Be sure to keep surfaces clean during prepping & cooking food

8. Storage Guidelines to Prevent Bacterial Growth
Label & date food
Be aware of refrigerator temperature
Ready to eat foods can be stored in fridge for 7 days at 41˚F or lower
Cover food to retain moisture & prevent picking up odors from other foods
Raw meat, poultry, seafood should be in a container or wrapped to prevent raw juices from contaminating other foods
Large amounts of soup & meat should be divided into small portions
Do not refreeze foods after frozen

9. Proper Storage of Meats in Fridge

10. Quick Quiz #1: What is the range of the temperature danger zone?
Answer: 41˚F-135˚F

11. Quiz
#2: What is the proper internal temperature poultry must be cooked to in order to kill pathogens?
Answer: 165˚F

12. Quiz #3: Which pathogen may grow due to time & temperature abuse?
E. Coli
Hepatitis A
Norovirus
Shigella spp.
Answer: E. coli

13. Quiz #4: In the fridge, which foods are placed on the top shelf?
Raw seafood
Ready to eat foods
Poultry
Answer: Ready to eat foods