food safety at your event
DESCRIPTION
Presentation by David W. Reimann Environmental Health Specialist Food, Pools and Lodging Services Section Minnesota Department of HealthTRANSCRIPT
The Health Inspector Is Coming!!
David W. Reimann
Environmental Health Specialist
Food, Pools and Lodging Services Section
Minnesota Department of Health
Food Safety at Your Event
Licensing
�You must have a current license in hand at
the stand prior to event (i.e.: MDH, MDA,
Local Agency).
Special Event
Mobile Food Unit
Seasonal Temporary Food Stand
Seasonal Permanent Food Stand
Food Cart
Restrictions
�The regulatory authority may restrict the
type of food sold or provided based on:
� equipment limitations
� adverse climatic conditions
� food preparation to complex eg.
homemade soup, chopping veggies,
cooking beef, etc
� or any other condition that poses a hazard
to public health.
The Centers for Disease Control
and Prevention (CDC) estimates
that each year roughly 1 in 6
Americans (or 48 million people)
gets sick, 128,000 are
hospitalized, and 3,000 die of
foodborne diseases.
www.cdc.gov
CDC: Top 5 Foodborne Illness Risk
Factors
1. Food from unsafe sources
2. Improper hot/cold holding temperatures
3. Improper cooking temperatures
4. Dirty and/or contaminated utensils & equipment
5. Poor employee health & hygiene
1. Food From Unsafe Sources
�Approved source
1. Food From Unsafe Sources�Food is not to be prepared or stored in a
private home.
� All activities must take
place at the stand or at a
license facility.
1. Food From Unsafe Sources
�Water must be obtained from an approved
public water supply system. Water cannot
come from a residential well.
1. Food From Unsafe Sources
�Do not purchase food if it has been
temperature abused, is infested, or has
been adulterated
1. Food From Unsafe Sources
�If in doubt, wash produce prior to being
prepared, and served.
2. Cold Holding
�PHFs must be held at 41°F or below.
2. Hot Holding
�PHFs must be at a 140°F or above.
2. Cooling
�When cooling hot foods for later use, they
must be rapidly cooled.
� 140°F to 70°F within 2 hours; and
70°F to 41°F within 4 additional hours.
2. Cooling
�If first cooling failed: reheat to 165ºF and
start cooling again using a different cooling
method “IF” the food is:
�Above 70°F and two hours or less into the
cooling process; or
�Above 41°F and six hours or less into the
cooling process.
2. Cooling
�Discard if the food is:
�Above 70°F and more than two hours into
the cooling process; or
�Above 41°F and more than six hours into
the cooling process.
2. Cooling
�PHF from ambient temp ingredients
�Cool to 41°F or below within four hours:
e.g.: cutting melons, coleslaw, potato or
tuna salad
2. Cooling
Cooling Method
No No’s
2. Date Marking
�R-T-E, PHF, held for more than 24 hours
� 7 days at 41°F or less
�Marked to indicate the day or date the
food must be consumed, sold or
discarded
2. Time as a Control
�Food is 41°F or less or 140°F or more
when removed from temp control
�PHF marked with maximum four hour
period from when removed from temp
control
�After four hours, any remaining food must
be discarded
�Written policy, staff trained, monitored, approved by regulatory authority
2. Reheating
�When reheating cold foods to hot hold for
service throughout the day:
� rapidly reheat
� to 165°F within 2 hours before being
placed in hot holding unit (140°F).
2. Reheating for Immediate Service
�Cooked & refrigerated food
Prepared to a customer order can be
serve at any temperature
3. Cooking
�To ensure proper temperature: use an
accurate probe thermometer to measure
the center of the food.
3. Cooking
�Raw Animal Foods
145oF / 15 seconds:
� Shell eggs, fish, meat
3. Cooking
�Raw Animal Foods
155oF / 15 seconds:
�Ratites, injected meats, raw eggs
(pooled) comminuted fish or meat
3. Cooking
�Raw Animal Foods
165oF / 15 seconds:
�Poultry
�Wild game animals (live-caught & field-
dressed)
�Stuffed: fish, meats, pasta, poultry, ratites
�Stuffing containing fish, meat, poultry,
ratites
3. Cooking
�Microwave Cooking
�Rotate & stir during cooking
�Cover to retain moisture
�Heat to 165oF in all parts of food
�Allow to stand for 2 minutes after cooking
3. Cooking
�Plant Food Cooked for Hot Holding
�Cook to 140oF
Not required to be cooked if for immediate service.
4. Dirty or Contaminated Utensils
and Equipment
�Cross contamination from raw animal
product to Ready-To-Eat foods during
storage, preparation, or holding.
4. Dirty or Contaminated Utensils and
Equipment
�Unwashed hands
4. Dirty or Contaminated Utensils and
Equipment�When utensils or equipment become dirty
or contaminated, they can transfer that to
the food.
4. Dirty or Contaminated Utensils and
Equipment
�May be contaminated if they come into
contact with dirty mop water, garbage,
pesticides, sewage, or anything else that
could potentially cause illness.
4. Dirty or Contaminated Utensils and
Equipment
4. Dirty or Contaminated Utensils and
Equipment
�Hoses used to obtain water must be of
food grade quality and provided with an
approved backflow prevention device.
ASSE 1052 field
testable vacuum
breaker
Minimum requirement:
ASSE 1011 non-field
testable vacuum breaker
4. Dirty or Contaminated Utensils and
Equipment�Water tanks, pumps, and hoses must be
flushed and sanitized before being placed
into service after construction, repair,
modification, and periods of nonuse.
5. Poor Employee Health and
Hygiene
5. Poor Employee Health and
Hygiene
Food workers who are ill with
vomiting or diarrhea must be
excluded
5. Poor Employee Health and
Hygiene�Food workers must be restricted from
working with exposed food, clean
equipment, utensils, linens, and single-
service or single-use items who have:
�Salmonella spp., Shigella spp., or
Escherichia coli O157:H7.
�Persistent sneezing, coughing, or a runny
nose.
5. Poor Employee Health and
Hygiene
�Cuts, sores, or open wounds on the hands
and arms must be properly bandaged,
covered, and the food worker must wear
gloves
5. Poor Employee Health and
Hygiene
�Handwashing is the single most effective
means of preventing the spread of bacteria
and viruses, which can cause infections
and foodborne illness.
When To Wash Hands:
�Before starting to work with food, utensils, or equipment.
�During food preparation, as needed.
�When switching between raw foods and ready-to-eat foods.
�After handling soiled utensils and equipment.
When To Wash Hands:
�After coughing, sneezing, using a tissue, or
using tobacco products.
�After touching bare human body parts.
�After using the toilet. (double hand wash)
�After handling animals.
When To Wash Hands:
�After eating and drinking.
How to Wash Hands
�Before washing hands, remove jewelry
and wash hands in sinks designated for
hand washing.
�Do not wash your hands in utensil, food
preparation or service sinks.
How to Wash Hands
�Roll up sleeves and wet hands with warm water
�Using soap, not a hand sanitizer solution, work up a soapy lather that covers hands and forearms
How to Wash Hands
�Rub hands together for at least 20
seconds: make sure to wash palms, back
of hands, between fingers, and forearms
How to Wash Hands
�Use a fingernail brush to clean under
fingernails and between fingers
�Rinse hands and forearms in warm water.
Keep fingertips pointed down while rinsing
How to Wash Hands
�Dry hands with single-use paper towels or
cloth roller towel
�Turn off the faucet with paper towels to
prevent re-contamination of hands
Bare hand contact with Ready to Eats
Foods
�Minimize bare hand contact
�Use tongs, deli tissue, or other utensils
�Where gloves if the above methods will not
work
Proper Glove Use
�Gloves use must follow strict guidelines or
else food becomes contaminated just as
though no gloves were used at all.
These guidelines include:
Proper Glove Use
�Food workers must wash their hands before putting on a clean pair of gloves
�Gloves must be changed every time a food worker would otherwise be required to wash their hands
Proper Glove Use
�Gloves must be changed when they
become damaged or deteriorated
�Gloves are to be discarded after use and
are not be reused
Questions??