Summer Festival

Train-the-Trainer

March 11, 2020

5:00-6:30

Large Conference Room

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• Food Code Updates– Authority– Allergen Signage

• Special Event Application– Summer Festival Certificates

• Festivals Inspected 2019• 2019 Inspection Findings

– Inspection Report– Common Food Code Sections for Reference

• Tips for Vendors• Instructor Information

– Class Content Requirements– Application/Renewal Process

• Brief Review of Class Slides (The Book)• Marilyn Plunket

Agenda

Food Protection Authority

Food Code

Ordinance

Passed by City Council

Sections: 4-8, 7-32, 7-38, 7-40, 7-42

Used for Citations

Rules

Passed by BOH/Commissioner

(2017 FDA Food Code) Modified for COC

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Special Event Information

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On Line Electronic Application

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ApplicationMultiple Event Permit

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Sample Booth Layout

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Sample Booth Layout

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Summer Festival Certificate

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• At Least one person possessing SFFVC is required to be on duty at all times food is handled.

• The person with the SFFVC and the original SFFVC is required to be onsite and available for inspection.

• Copy of SFFVC is to be submitted with Special Event Application. Proof of course date prior to event will be accepted with the application.

• No copies only the original certificate will be accepted

Summer Festival Food Vendor Certificate (SFFVC)

Types Certificates Required

• Summer Festival Food Vendor Certificate

• (SFFVC)Booth

• City of Chicago Certified Food Manager

• Food Handlers CertificateMFP

• Prepackaged food only

• No certificate requiredMFD

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• TASTE OF CHICAGO

• MOLE DE MAYO

• PILSEN FOOD TRUCK SOCIAL

• WING OUT

• CHICAGO RIB FEST

• FIESTA BACK OF THE YARDS

• ANDERSONVILLE MIDSOMMAR FEST

• TASTE OF RANDOLPH

• CHICAGO FOOD TRUCK

• FESTIVAL WINDY CITY

• SMOKE OUT

• SQUARE ROOTS

• TACOS Y TAMALES FESTIVAL

• ROSCOE VILLAGE BURGER FEST

• FIESTA DEL SOL

• LITTLE ITALY FESTA

• CHRISTKINDLMARKET -DALEY PLAZA

• CHRISTKINDLMARKET - WRIGLEY

Festivals by Name

Summer Festival Inspection Report

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Most Common Violations Code Sections• V2)

– 9-101.10(C) (SFFVC)

• V8), V9), V40)

– 2-301.11 Clean Condition-Hands and Arms

– 2-301.14 When to Wash

– 2-301.15 Where to Wash

• V9)

– 3-301.11 (B) No Bare hand contact with ready to eat foods)

Most Common Violations Code Sections

• V10)

– 5-202.12(A) Handwashing Sinks-Installation

– 5-203.11 Handwashing Sinks-Number

– 5-204.11 Handwashing Sinks-Location

– 5-205.11 Using a Handwashing-Accessible

• V15)

– 3-302.11 Food Protected from Contamination

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Most Common Violations Code Sections

• V18), V19), V21), V22)

• TCS Food Temperatures

– 3-401.11 Raw Animal Foods-Cooking Times and Temperatures

– 3-403.11 Reheating for Hot Holding

– 3-501.16 TCS Food, Hot and Cold Holding

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Most Common Violations Code Sections

• V28)

– 7-101.11 Toxic Substance Original Containers

– 7-102.11 Common Name-Working Containers

– 7-202.12 Conditions of Use

• V33)

– 4-301.11 Cooling, Heating, and Holding Capacities-Equipment

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Most Common Violations Code Sections• V36)

– 4-203.11 Temperature Measuring Devices, Food-Accuracy

– 4-302.12 Food Temperature Measuring Devices

• V47)

– 4-202.11 Food-Contact Surfaces-Cleanability

– 4-102.11 Characteristics-Single-Service

• V49)

– 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact-Clean 20

2019 Inspection FindingsMost Common Violations

• Temperature abuse

– Not enough refrigeration

– Inappropriate transportation

• No documentation

• No person with summer certificate

• No hand sink or hand sink issues

• Effective barriers for food protection

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Inspection FindingsPounds of Food Discarded

Year Past Three Years

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2017

4,485LBS

$11,995

2018

4,218LBS

$16,393

2019

4,678LBS

$19,569

Frozen Beverage Machines (9-101.20 (C))

• Can be used if:

– Machine is returned to the commissary each night of operation to be washed, rinsed, and sanitized in accordance the manufacturer.

– Only non-TCS beverages (no dairy) are used in the machine.

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Tips for Vendors:

• Submit application in a timely manner

• Include booth layout with application

• Submit in advance if inspection is needed

• No bare-hand contact

• Wash, chop, prepare food at restaurant/commissary, no food complex preparation is to be done at festival

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Tips for Vendors Continued:

• No food left at booth overnight

• Operator is to have a calibrated metal stem thermometer and method to clean/sanitize thermometer

• Provide adequate floor covering

• Protect food from contamination at every step of the process

• No home prepared foods

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Tips for Vendors Continued:

• Customer self-service prohibited- self serve condiment bottles are to be tethered to permanent surface

• Need sneeze guards/barrier/or food displayed 6ft from public

• Dishwashing is prohibited, need to bring enough utensils

• No eating inside the booth

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Major Special Event Rules

2019 Chapter 9

• Mandatory Train-the-Trainer (9-102.10)

• Summer Festival Food Vendor Certificate (SFFVC) (9-102.10)

• Class Content Requirements (9-102.10)

• Type of Certificate Required (9-102.10)

• Frozen Beverage Machines (9-101.20 (C))

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Mandatory Train-the-Trainer (9-102.10)

• A person who as a valid COC Food Service Sanitation Instructor Certificate may teach the Summer Festival Food Vendor Training upon attendance one of the mandatory annual training sessions.

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Class Content Requirements (9-102.10)

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Kahoot?

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Quiz

• Will the CDPH inspector accept a copy of the SFVC onsite during the inspection?

• When is a copy of the SFVC acceptable?

• Can a milk shake machine be used onsite at a special event?

• Who approves the menu items for each summer festival vendor?

• Are smoothies prepared onsite an approved menu item for special events in COC?

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Questions and Feedback

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