Food Protection

Food Protection Program

Inspection of Food Service Activities
Training
Planning Food Service Events
Requirements for Caterers from Outside the University
Reviewing Plans for New or Renovated Food Service Operations
Foodborne Illness or Adulteration
Forms
Other Links (FoodSafe)
The service and provision of safe and wholesome food is the intent of all those who have responsibilities for
handling and preparing food for the campus community whether it be Dining Services, student organizations, or
outside contractor and vendors. The Environmental Health and Biosafety Officer works closely with food
service providers and regulatory personnel reviewing the practices and procedures involved in food handling,
providing training to management, staff, and students, reviewing plans for new and renovated food service
facilities, and investigating any situations regarding potential foodborne illness or adulteration.
The information provided here describes the Food Protection Program and other resources that are available
to aid in service of safe food and an understanding of food protection issues.
If you have further questions about food protection issues, contact Jacqueline Wagner


Food Protection Program
The Environmental Health and Biosafety Officer in Environmental Health and Safety maintains an on-going
program for food protection and sanitation to help ensure that safe and sanitary food-handling practices are
followed in University facilities and functions. The goal of this program is to ensure the service of safe food,
meet the regulatory requirements of State Sanitary Code, and prevent circumstances or conditions that might
result in foodborne illness.
The program consists of:
routine inspections, audits, and consultation, internally and by local health officials;
training of management, staff, and student workers in the latest approaches to good food-
handling practices;
review of and consultation on food service events by members of the campus community;
confirmation that outside caterers are properly licensed and inspected;
review of plans for new and renovated food service facilities;
thorough investigation of any suspected food adulteration or foodborne illness incidents.


Inspection Activity
The Environmental Health and Biosafety Officer conducts formal inspections once or twice each year and
visits the food service operations periodically throughout the year for audits of critical points in food handling
practices, and for informal contact and discussion with management and staff. This includes the operations and
functions of Dining Services; student-run cafes and coffee houses; Murray-Dodge kitchen with its Cafe and
International Center luncheons; Prospect House, Palmer House, and Genomics Cafe; DeBasement Bar at the
Graduate College; and periodic events like Communiversity . The Biosafety Officer also accompanies the
Princeton Health Department officials on their annual regulatory inspections of each of these operations.
Findings and recommendations from internal inspections and audits are made to the management of the specific
food operations involved.
Inspectors from the Princeton Regional Health Department, during reviews of campus food operations, have
generally found the campus facilities to be exemplary with regard to meeting and exceeding regulatory
requirements and conscientiously addressing any maintenance, equipment, or procedural deficiencies that are
identified. Regulatory inspections result in the issuance of a rating based on code compliance and the extent of
good practice including Satisfactory, Conditionally Satisfactory (improved conditions expected on a
subsequent inspection after a set time period), or Unsatisfactory (the operation is not allowed to continue until
critical improvements are made). The University facilities have consistently received Satisfactory ratings over
the past 20+ years.
The Biosafety Officer generally provides one-on-one consultation and training to students involved in
University-sanctioned food operations and events, like Murray-Dodge
Cafe and Communiversity participation. The types of food allowed for these functions are limited to those that
can be readily handled in a safe manner under the conditions and expertise involved. Any University individual
or group planning on preparing and serving food as part of an open event or activity needs to contact the
Environmental Health and Biosafety Officer to discuss the details (see further information below under Food
Service Events). The Biosafety Officer is available to consult on any questions of food safety within the
University Community.

Training
EHS staff conduct training in food protection principles and sanitation for Dining Services personnel consisting
of an initial orientation session that also includes OSHA-required safety training. Additional training sessions
and meetings are held periodically with staff and management for presentation of topics of current interest and
need.
Dining Service employees are encouraged to participate in training provided by local and State health agencies.
The Environmental Health and Biosafety Officer participates annually as a presenter in the State Health
Department-sponsored two-day training seminar at Rutgers University on the food protection principles of
HACCP (Hazard Analysis Critical Control Point). This seminar addresses the critical areas of time and
temperature control in food handling and preparation. Dining Services has sent management staff to this
seminar each year and the majority of Dining Services management have completed this course. For further
information about participation in any available training, contact EHS.

Planning Food Service Events
Anyone planning an event at which food will be prepared and served should contact the Environmental Health
and Biosafety Officer to ensure that the appropriate licensing and regulatory requirements are met and that
proper food safety practices are discussed with those involved.
Critically important aspects of food safety which need to be considered include:
1. Potentially hazardous foods* must be handled with strict attention to temperature control. Cold
food must be held at 45F or below and hot foods
above 140F to prevent the growth of pathogenic bacteria.
2. All food handlers need to wash their hands frequently and practice good personal hygiene.
3. Disposable plastic gloves should be worn and utensils used to
limit the contact of foods with bare hands.
4. Potentially hazardous foods need to be thoroughly heated to destroy pathogenic bacteria that may
be present, i.e. ground beef to 155F; pork to 150F (in microwave to 170 F); poultry, stuffed
foods, and reheated foods to 165 F; and other foods to a minimum of 140F.
5. Potentially hazardous foods needing to be cooled for storage must be chilled quickly within a
minimum of 4 hours by use of stirring, ice water baths, or small and shallow portions placed in
refrigerator or freezer.
6. Food on display needs to be protected from the elements and from patron contamination by
being covered, wrapped or shielded.
* Potentially Hazardous food means any food which consists in whole or in part of milk or milk
products, eggs, meat, poultry, fish, shellfish, edible crustacean, raw seed sprouts, heat treated
vegetables and vegetable products, or other ingredients, including synthetic ingredients, in a
form capable of supporting the rapid and progressive growth of infectious or toxigenic
organisms, excluding foods with pH of 4.6 or below or water activity (aw ) value of 0.85 or less.

Requirements for Caterers from Outside the University
If foods are being catered from outside the University, the catering firm is required to provide certain
documentation to provide the Environmental Health and Biosafety Officer and Risk Management with
assurance that they are properly licensed, receive satisfactory regulatory inspection, and have the appropriate
liability coverage.
The following documentation is to be provided to the Office of Risk Management at least 30 days prior to the
event or function.
1. Commercial General Liability insurance, to include products liability for bodily injury and
property damage in an amount not less than $2,000,000 per occurrence, single limit, naming
"The Trustees of Princeton University and its Officers, Employees and Agents" as additional
insureds and stating that the insurance is primary as to any other valid and collectible
insurance.
2. Automobile Liability Insurance covering bodily injury and property damage of at least
$1,000,000 per occurrence, combined single limit.
3. Statutory Workers Compensation with an Employers Liability limit of at least $500,000.
Coverage shall be underwritten by a carrier licensing New Jersey and rated at least "A-" in Best's
Key Rating Guide.
4. Copy of current Food Service License and Inspection Placard.
When there is a question regarding the capability of a caterer to provide safe food, the Biosafety
Officer investigates prior to the caterers approval.

Plan Review
When food operations on campus are renovated, the Environmental Health and Biosafety Officer is involved in
the plan review process to ensure that the appropriate layout, equipment, and materials are provided to facilitate
safe and efficient food storage, handling, holding, and service. This plan review places priority on the need for
good time and temperature control, appropriate equipment, and the practices and procedures that are part of the
HACCP (Hazard Analysis/Critical Control Point) approach to food protection. Good plan review improves the
Universitys capability to maintain and operate facilities with the highest level of food protection. Plans for any
renovation or modification of food service facilities need to be reviewed by the Environmental Health and
Biosafety Officer.

Foodborne Illness or Adulteration
In the event that food is suspected of being adulterated or involved in an illness event, the Environmental Health
and Biosafety Officer conducts an investigation to identify the source and thus prevent further illnesses or
injuries from happening.
Notification about possible foodborne illness will usually come from McCosh Health Center staff. They notify
Environmental Health and Safety if they are seeing a number of cases with similar gastrointestinal symptoms
coming from the same event, eating unit, or the same time frame. In some cases, Dining Services management
or others responsible for a food service event might notify EHS of a report of illness among those eating at a
particular meal or event. There may also be notification directly from an employee or student who suspects their
(or others) illness(es) might be related to food.
When notified that illness cases potentially associated with food are being seen at McCosh Health Center, the
Biosafety Officer begins an investigation at McCosh through discussion of cases with medical personnel. Case
History Questionnaire forms are completed for the cases being seen and clinical specimens are taken as
appropriate for laboratory analysis that may help to identify the illness organism. Any particular event, meal, or
dining facility that appears to be common among ill cases reviewed regarding the food-handling practices
involved. The Princeton Health Department is notified when it is determined that foodborne illness is likely.
Individuals in the campus community that feel they may have illness related to food or suspect adulterated food
items should contact the Biosafety Officer to ensure that the appropriate investigation can be completed.