Make It Safe, Keep It Safe

WELCOME

This informational resource is designed as an online introduction to food safety for UCCE volunteers and can also be a refresher course. At the end of the program, an optional quiz is available. Your score will be made available to UCCE staff in your county office. An optional evaluation is also available. Please contact staff in your local UCCE county office for additional educational resources and classes. A listing of county offices is available at: http://ucanr.org/. Thank you for your interest in food safety education!

This food safety online information is provided to UC ANR employees and volunteers to minimize the risk of foodborne illness at UC ANR events when food is prepared or served. The food may be prepared in a home and brought to an event, or prepared and served at the gathering. The information was based upon the 2007 version of the Make It Safe, Keep It Safe program.

This information is intended as a supplemental resource to the Make It Safe, Keep It Safe training provided by UC ANR Nutrition, Family & Consumer advisors. These trainings are conducted at least once a year in counties around the state. See the links on the left for current UC ANR policies regarding food and food safety.

This program is divided into two parts. Part I is food safety education. Part II is food safety resources and additional links. An optional quiz is included to assess what you have learned. There is also an optional evaluation to provide feedback about this website.

PART I - FOOD SAFETY EDUCATION

  1. Why Learn about Food Safety
  2. Foodborne Illness
  3. 4 Rules of Food Safety to Prevent Foodborne Illness
  4. Cooking for Groups
  5. Summary

Each section will cover the following topics:

Food table

1. WHY LEARN ABOUT FOOD SAFETY

  • Food safety education
  • Foodborne illness symptoms and factors
  • Who's at risk

2. FOODBORNE ILLNESS

  • Contamination Hazards
  • Sources of microorganisms

3. FOUR RULES OF FOOD SAFETY TO PREVENT FOODBORNE ILLNESS

  • CLEAN

Hand Washing
Personal Hygiene
Utensils and Surfaces
Disinfect Solution Fruits and Vegetables

  • SEPARATE

Preventing Cross-Contamination
Cutting boards
Raw meat containers
Storage

  • COOK

Danger zone
Cooking & freezing and microbes
Thermometers: Is it done yet?
Safe temperatures
Microwave cooking

  • CHILL

Factors affecting foodborne illness
Bacterial multiplication
Cooling hot foods
Thawing in the refrigerator
Refrigerator temperature/thermometers

4. COOKING FOR OTHERS

  • Bake sales

Making the product
Selling the product

  • Keeping potluck meals safe

Potential problems
Reducing risks
Suggestions for keeping potluck meals safe
Setting up a portable hand washing station

5. SUMMARY

6. QUIZ (optional)

7. EVALUATION (optional)

Let's get started! Click on this link for the next section: - Why Learn About Food Safety?

UPDATED 11/13/2007