If you have questions regarding food sanitation at SRJC, please e-mail EH&S at ehsweb@santarosa.edu or call 527-4803.

With thousands of people purchasing food at SRJC every day, food sanitation is a major issue. In addition to ongoing EH&S inspections, all food service employees at SRJC receive training and must pass an exam demonstrating their knowledge of food handling sanitation before being permitted to work. SRJC's inspection frequency meets or exceeds local codes followed by the Sonoma County Health Services Department.

Finally, we'd like to share words of wisdom for proper handling of raw and cooked beef, food sanitation practices you need to follow whenever and wherever you cook. For more information on prevention of foodborne illness, consult the list of other resources below.

Proper Handling of Raw and Cooked Beef
PDF version. You're encouraged to print out and distribute this flyer.

• Place meat products in the cooler or freezer immediately upon delivery.
• Thaw frozen meat products slowly in the cooler or microwave.
  
• Keep cooler or refrigerator at 40° F or below.
• Keep freezer at 0° F or below.
  
• Store fresh meat on the lower shelf in the cooler.

• Wash hands thoroughly with hot soapy water before and after handling raw meats.
• Keep raw meat away from ready to eat foods.
• Clean and sanitize equipment and work areas immediately after use.
• Don't serve cooked meat on a platter that held raw meat.
  

• Ground beef patties should not be pink and juices should run clear. Cook to at least 155° F.
  

Note: Ground beef and other ground products require thorough cooking since contaminants may be spread throughout the food. Conversely, whole cuts of meat are generally not contaminated beyond the exposed edges, so less thorough cooking is tolerable. Hence, a rare steak can be safe, but a rare hamburger is not.

• The chart below gives recommended internal temperatures for solid cut beef steaks and roasts only:
  

• Reheat precooked foods to 165° F.
  
  
• Verify temperatures with cooking thermometer.
  

"Proper Handling of Raw and Cooked Beef" was produced by
CALIFORNIA BEEF COUNCIL
551 Foster City Blvd., Suite A
Foster City, CA 94404

CALIFORNIA DEPARTMENT OF HEALTH SERVICES
714/744 P Street
Sacramento, CA 95814

SRJC faculty, staff, students, and visitors have a right to a safe, healthful work environment. Campus procedures must be done safely, as described in the college Injury & Illness Prevention Program. This applies to all SRJC faculty, staff, students, guests and volunteers. In order to work, all SRJC personnel must also understand their responsibilities under this plan.
An extraordinary variety of occupational pursuits are being carried out each day and night at SRJC. What do you need to know to work safely?

• Reporting Emergencies at SRJC
• First Aid & Emergency Procedures
• If you are a Supervisor
• Battery Recycling
• EH&S Video Lending Library
• Electrical Safety
• Fire Safety
• Injury & Illness Prevention Program
• MSDS Information
• Safety Training Directory

• Cooking Temperatures - from the USDA
  
• Foodborne Illness Education Center
  
• Gateway to Government Food Safety
  
• Seasonal Advice--Holiday Cooking
  

Questions about food sanitation at SRJC? E-mail EH&S at ehsweb@santarosa.edu or call 527-4803.

Last Revised 8/07/07