Play it FOOD SAFE on Campus
Food Safety
America has one of the safest food sources in the world, but keeping food safe should not be taken for granted. The consequences of eating contaminated food can be serious and even deadly. Even when you are not preparing your own food, food safety is still something important to think about.
Consequences of contamination:
Common symptoms of bacterial infections include diarrhea, vomiting, abdominal cramps, and chills. Those with compromised immune systems are at greater risk for experiencing serious consequences. Some exposure can lead to hospitalization and even death.
It is estimated that between 24 and 81 million cases of food borne disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity (Wagner 2003)
Food can be contaminated by a number of sources:
- Microorganisms
- Rodents/vectors (such as insects)
- Pollution
Food safety educators emphasize four main messages
- Clean- Wash hands often
- Keep raw meats and ready-to-eat foods separate
- Cook to proper temperatures
- Refrigerate promptly below 40 degrees Fahrenheit.
The Danger Zone
Bacteria that, when eaten, cause a variety of unpleasant symptoms, grow best between the temperatures of 40-140 degrees. This temperature span is referred to as the "danger zone." When food remains in the "danger zone" for more then four hours, it is at high risk to be contaminated with microorganisms that cause food born illnesses.
Cross-contamination
Sources of contamination can remain on a surface or dishtowel even though we cannot see it. If clean food, dishes or hands touch a contaminated surface this contamination can be transferred to food and then people.
ON CAMPUS
When taking food to go:
- Refrigerate uneaten perishable food within 2 hours.
- If food has been in the danger zone more then 2-4 hours, throw it away.
In the Dorm room:
- Are you storing your food below 40º Fahrenheit? Invest in a small thermometer to make sure. Check your refrigerator temperature regularly.
- Crumbs and open containers of food can attract rodents and vectors. Keep your room free from sources of contamination by keeping food sealed and cleaning up crumbs.
- Where do you wash your dishes? Always use a clean dishrag, hot soapy water, and a clean dishtowel for drying. Dishrags are an ideal environment for microorganisms to grow. Dishtowels can easily be a source of cross-contamination.
- Do you prepare food in a community kitchen? Be sure you are placing your food or clean dishes on an uncontaminated surface by cleaning it before and after use to prevent cross-contamination.
- Don’t let perishable food sit in the danger zone (40-140º F) more then 2 hours.
- When in doubt, throw it out. If you are unsure about the safety of a food- toss it.
Sources
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