Market FoodMarket FoodVendor MeetingVendor Meeting

License Types & License Types & FeesFees

Single– Operates in conjunction with a single public event.– Valid for 30 days of continual operation.

License Types & License Types & FeesFees

– Must be same menu, location and access to same sanitation services.

– Information related to specific events and dates of operation must be provided at the time of application.

– Subject to Operational Review.

Intermittent– Operates in connection with

multiple public events, at least two of which are arranged for by different oversight organizations*.

– Valid for up to 30 days.

Seasonal – Operates in connection

with multiple public events that are arranged for by the same oversight organization.

– Valid for up to 90 days.

License Types & License Types & FeesFees

License Types & FeesLicense Types & Fees

Application FormApplication Form

Application FormApplication Form

Application FormApplication Form

Application FormApplication Form

Operational ReviewOperational Review

Operational ReviewOperational Review

DEFINITON:DEFINITON: The examination of a plan of The examination of a plan of operation for an establishment in order operation for an establishment in order to ensure that the proposed operation to ensure that the proposed operation conforms with applicable sanitation conforms with applicable sanitation standardsstandards

PURPOSEPURPOSE: Ensure food managers and : Ensure food managers and employees are trained and have the employees are trained and have the correct equipment available to prevent a correct equipment available to prevent a foodborne illness outbreakfoodborne illness outbreak

Operational ReviewOperational Review

Required:Required:– Initial Intermittent or Seasonal License Initial Intermittent or Seasonal License

applicationsapplications– Substantial change in menuSubstantial change in menu– Change of location or amenitiesChange of location or amenities

Not Required:Not Required:– Renewal of Seasonal license Renewal of Seasonal license

Hillsboro Tuesday and Saturday (only 1 Hillsboro Tuesday and Saturday (only 1 needed as same location and amenities)needed as same location and amenities)

Operational ReviewOperational Review

1. License Type:2. Name of Event:3. Booth Name / Number (# if multiple booths at

venue):4. License Applicant / Phone #:5. Food Temperature Control (include equipment/devices used

for temperature control and monitoring)– Cooking, cooling, and cold holding– Maintaining food temperatures during transport– Food protection from contamination

During transport In the booth Reheating off-site? Yes/ No

– How– Hot Holding

Operational ReviewOperational Review

6. Leftovers 7. Raw Animal Product 8. Booth Construction (describe)

Overhead protection Type of floor Pest protection (e.g., screens, fans, closures) Ill workers

9. Garbage10.Food Handler Card

Operational ReviewOperational Review

Aloha Jeremy Long

Banks, North Plains Ron Price

Beaverton Sat, Wed, Tualatin

Jennifer Wessling

Cedar Mills SunsetAbraham Shadbeh

Cornelius, Forest Grove Alisa Bruno

Hillsboro Sat , Orenco Alan Knapp

Tanasbourne & Tuality Alan Knapp

Hillsboro Tues. & Tigard(2)

Gemedi Geleto

Sherwood Hormoz Javedani

Market LiaisonsMarket Liaisons

503.846.8722503.846.8722

Adoption of the Adoption of the 2009 FDA Food Code2009 FDA Food Code

An Overview An Overview

Potentially Hazardous Potentially Hazardous FoodFood

Cut tomatoes Cut leafy greens

Once cut these foods are considered potentially hazardous and require temperature control

Hot Holding Hot Holding

Changing from 140° F to 135 ° F..

Food Temperature Food Temperature Measuring DeviceMeasuring Device It is hard to take an accurate temperature of thin

foods, such as hamburgers. A small diameter probe thermometer (such as a

thermocouple) is required to check these temperatures more accurately.

Demonstration of Demonstration of KnowledgeKnowledge

Person in charge must identify foods that are major allergen concerns and symptoms that are caused by allergic reactions.

Resources:– Food Allergy and Anaphylaxis Network– FDA - www.fda.gov/Food/FoodSafety/FoodAllergens/default.htm

Exclusion and Exclusion and RestrictionRestriction Employees with undiagnosed vomiting

or diarrhea must be excluded for at least 24 hours after symptoms stop.

Consumer AdvisoryConsumer Advisory

Required to ensure consumers are informed about the increased risk of eating undercooked or raw animal foods

Two parts:– Disclosure: Statement stating what food

items are raw or undercooked or may contain ingredients that are raw or undercooked

– Reminder: Written statement about health risks of eating these foods

Baked Goods Baked Goods

Organizations that prepare or sell non-potentially hazardous baked goods from an approved source are exempt from licensure.

ResourcesResources

– http://public.health.oregon.gov/HealthyEnvironments/FoodSafety/Pages/FoodCode.aspx  

– Significant Changes Document for Operators

Questions?Questions?