Food Safety
Food safety refers to practices that can reduce your risk of getting foodborne illness, or more commonly called, food poisoning.
UWF Food Safety Policy: go to UWF Official Policies, then select FIN-10.02-0126
Food operations at UWF are permitted and inspected by the Escambia County Environmental Health office of the Florida Department of Health (FDOH). This includes the Nautilus Market, Chick-fil-A, WhichWich, Twisted Taco, Bento, as well as all concessions and satellite market and coffee shops. FDOH does not inspect residence halls or other campus building kitchens or breakrooms. It is the employee’s responsibility to maintain and use equipment in a safe manner and to practice general cleanliness. Food prepared in residence halls and other campus buildings shall only be for consumption by an individual or closed group.
For more information visit: regulatory codes and standards for food establishments and food safety.
Proper Handwashing
EH&S would like to stress the importance of basic food safety practices, beginning with proper hand washing technique.
Washing your hands is easy, and it’s one of the most effective ways to prevent the spread of germs. Follow these five steps every time.
- Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
- Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails.
- Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
- Rinse your hands well under clean, running water.
- Dry your hands using a clean towel or an air dryer.
Washing hands with soap and water is the best way to get rid of germs in most situations. If soap and water are not readily available, you can use an alcohol-based hand sanitizer that contains at least 60% alcohol.
4 Simple Steps to Food Safety
1. Clean - Wash hands, utensils and surfaces often. Germs can spread and survive in many places.
2. Separate - Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods, so keep them separate.
3. Cook - Cook to the right temperature. Ensure that foods are cooked safely by always using a food thermometer.
4. Chill - Refrigerate promptly. Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.
Resources
Eating Outdoors: Handling Food Safely
For A Safe Plate, Don't Cross Contaminate