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Special Event Guidelines

Operating Guidelines for Event Organizers and Food Vendors of Large Community Events

Operating Guidelines for Organizers and Food Vendors of Small Outdoor Events

Temporary Food Permit Guidelines

Temporary Food Permit Guidelines

Requirement Details The requirements outlined in this guide are intended for outdoor events (e.g. BBQs/fish frys) held for the public. If the event you are planning/participating in is larger with mul-tiple food vendors, refer to the Special Event Guidelines for Large Community Events. APPLYING FOR A TEMPORARY FOOD PREMISES PERMIT

1. Read the Guide Book so that you are aware of the requirements.2. Complete both sides of the (Community Special Event Food Vendor Application Form).3. Submit Permit Application to Algoma Public Health 14 days before event.4. Obtain approval from Algoma Public Health and from any other applicable agencies. 5. Post approved permit in a clearly visible location during event. *If the organization holding the event is a religious organization, service club or fraternal organization, a permit is not required for the event. See Appendix 2.

• A notice must be placed in a clearly visible place informing the public of whether or not the premise has been inspected under the Ontario Food Premises Regulation 562.

• A list must also be kept of the names, addresses and telephone numbers of each person who donates hazardous foods for the event.

• This list must be available for Public Health Inspectors upon request.

Tobacco

Tpecial Event GuidelinesThe Corporation of the City of Sault Ste. Marie by-law 2003-7 smoking in public places and city buildings, regulates smoking of tobacco in public places and workplaces within the municipality. It is your responsibility to ensure your event complies with this bylaw. Please contact APH to speak with a Tobacco Enforcement Officier if you have any ques-tions.

Fire Prevention

ecial Event GuidelinesTo ensure the Ontario Fire Code is met, please contact Sault Ste. Marie Fire Services at 705-949-3377. For events outside of Sault Ste. Marie, contact your local fire department directly.

Food Handling

• Only hot dogs, commercially precooked sausages, and commercially precooked ham-burgers may be prepared and served outdoors.

• Cooking of raw meats is not permitted other than roasts and fish in temporary food premises.

• All foods not prepared on site must be prepared in food premises inspected by Algoma Public Health such as restaurants or community halls. - You cannot serve hazardous food that is prepared at home.

• A list of food sources must be provided to Algoma Public Health upon request.

• Foods must be stored in clean containers.

• Hot foods must be stored/displayed hotter than 60oC/140oF.

• Cold foods must be stored / displayed colder than 4oC/40oF.

• Reheated foods must be reheated to at least 74oC/165oF prior to hot holding.

• Anything that touches food must be clean, including hands.

Note: Foods which are at an improper temperature or have been contaminated must not be served to the public. Such food found on premises will be seized and discarded.

Final Internal Cooking Temperatures (Using a Probe Thermometer) Temperatures must be maintained for a minimum of 15 seconds

PoultryWhole poultryIndividual pieces

82°C 74°C

180°F 165°F

Mixtures

other hazardous food 74°C 165°F

Beef & Veal Hamburger, deboned and rolled roasts 71°C 160°F

Pork All products 71°C 160°F

Lamb Ground, deboned and rolled roasts 71°C 160°F

Fish All products 70°C 158°F

Eggs 63°C 145°F

Walls & Roof

Provide a roof and 3 walls for food booth. This protects the food and the food personnel from weather, pests, and traffic.

• A wall may include a table with skirting.• An umbrella or other roof covering is strongly recommended.

Floor

Situate on clean concrete, pavement or other such solid surface. Bare earth sites are not suitable. Grass is only acceptable for a one day event where the grass is dry and cut short.

Drinking Water

• Water for use in the food booth must be safe for drinking.• Water must be available to refill containers as often as necessary.

Waste Water Disposal

• Dump dirty water into an approved sewage disposal system.• Dumping dirty water in storm sewers or on the ground is not permitted.

Provide at least 2 dirty water collection containers (e.g. 5 gallon pails with lids) so that the empty container can be used while the full container is taken to be dumped.

Garbage Containers

• Provide a garbage container with lid for the public to use.• Provide a garbage container with lid for inside booth for food handlers.

Outdoor Food Booth

Utensils

Only disposable utensils such as plates, cups, cutlery, and bowls are permitted at tem-porary food premises. Utensil washing is not permitted in Temporary Food Premises.

• Provide extra utensils such as tongs, spatulas, ladles, and containers.• Extra utensils are to be stored in clean, covered containers.

Replace dirty utensils with fresh clean utensils as necessary. Clean dirty utensils at end of event in hot, soapy water, rinse with clean water, and then soak for 45 seconds in solu-tion of 1 ounce household bleach per gallon water. Air dry and store in clean container.

Required Equipment

Hand Wash Station

A portable handwashing facility is required in each food preparation area. Required equipment includes:

• 20 litre (5 gallon) camp jug with an on/off spout. Set on a table or counter.• Liquid soap in a dispenser.• Paper towels in a dispenser.• Catch pails to collect waste water.• Provide an uncovered container for dirty paper towels after hand washing.

If using disposable gloves hands must be washed before clean gloves are put on and after gloves have been removed.

Sanitizer

• Provide a sanitizing solution in a clean pump spray bottle (Mix ¼ cup bleach to a gallon of water)• After cleaning, spray surface with sanitizing solution- See Appendix 4 for how to mix a sanitizer using bleach

Food Covers/Containers

Ensure all food is kept covered to protect it from contaminants such as dust, dirt, people and pests.

Ensure only food grade containers are used.

Hot Foods

Provide steamer, propane stove, stove, and/or chafing dishes to keep foods hotter than 600C/1400F. Keep a refill of fuel handy.

Cold Foods

• Provide mechanical refrigeration and freezers where possible.• Loose ice is not permitted in Temporary Food Premises except for use in pop coolers.• Use commercial freezer packs or make frozen water bottles (e.g. in 2 liter pop contain-ers several days in advance).• Replace thawed water bottles immediately.

**Ensure enough freezer packs are present to keep food at or below 40C/400F**

Thermometers

• Provide a probe thermometer capable of measuring hot and cold temperatures• Use a single-use 70% isopropyl alcohol swab to clean and disinfect the thermometer stem before each use• Provide a thermometer in each cooler that contains hazardous food products - Secure in place so the thermometer can be easily found and checked

Hair Covering

Persons handling food must have their hair suitably confined (e.g. hats or hairnets).

Clothing

• Wear clean clothing.• Aprons protect clothing from grease and stains.• Aprons are not to be used to dry clean hands.

Money/Ticket Handlers

Money and tickets are very dirty. Designate a separate person for this task who will not be handling any food.

“Go-fer”

Designate a person to be the support worker who does not handle food. They are responsible for such things as:

• Emptying garbage and dirty waste water containers• Refilling fuel and clean water supplies• Replenishing supplies such as soap, paper towels, food stocks, and utensils

Sick Food Handlers

Should a food handler arrive or become sick during the event (e.g. diarrhea, vomiting, coughing, etc.) The worker must not be allowed to work in the food service area.

Personnel

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Appendix 1

A) Alcohol-based hand sanitizer - sanitizer with alcohol concentrations from 60% to 90%

B) Food - food or drink (including ice) for human consumption, and includes an ingredient of food or drink for human consumption

C) Food contact surface - any surface that comes in contact with food.

D) Food grade - corrosion-resistant, non-toxic, non-absorbent containers safe for storing food in (i.e. food grade, plastic, stainless steel, glass)

E) Food handler - any person who handles or comes in contact with any utensil or with food during preparation, processing, packaging, service, storage or transportation

F) Food premises - premises where food or milk is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or o�ered for sale

G) Fraternal organization - any organized body of men or women

but for mutual assistance, and to promote moral, intellectual or

of Columbus, Masonic Lodge, Moose Lodge, Sisterhoods and Brotherhoods, etc.

H) Grey water - sanitary waste water from sinks, showers or laundry machines (does not include toilet waste)

I) Hazardous food - any food that is capable of supporting the growth of pathogenic organisms or the production of the toxins of such organisms

J) Health hazard - (a) a condition of a premises,(b) a substance, thing, plant or animal other than man, or(c) a solid, liquid, gas or combination of any of them,

that has or that is likely to have an adverse e�ect on the health of any person

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K) Potable - water that is safe for human use

L) Religious organization - an organization, other than a registered charity, of which a congregation is a constituent part, that adheres to beliefs, evidenced by the religious and philosophical tenents of the organization, that include a belief in the existence of a supreme being.

M) Service club - any of several organizations dedicated to the growth and general welfare of its members and the community. Examples include the Lions Club, Rotary Club, Optimists, Royal Canadian Legion, Boy Scouts, Girl Guides, Community Sports Association (i.e. hockey, baseball), etc.

N) Single-service utensil - any container or eating utensil that is to be used only once in the service or sale of food

O) Utensil - any article used in the preparation or handling of food

Appendix 2 – Exemption from the Food Premises Regulation Relating to Special Events

There is an exemption in the Food Premises Regulation that a�ects food safety and the public health inspection process for special events.

This exemption applies to the following groups:

• fraternal organizations

• religious organizations

• service clubs

Exempt groups have 2 options :

Option 1: Groups DO NOT have to follow the Health Unit’s Special Events Guidelines (see “Please be Advised”), but, under the Food Premises Regulation, MUST follow requirements #1, #2, and #3 (page 15) in order to receive the Health Unit’s approval to operate.

Option 2: Follow the Health Unit’s Special Events Guidelines and be inspected like all other vendors, avoiding requirements #2 & #3 (page 15).

Requirement #1

Notify Algoma Public Health when the group plans to hold or take part in a special event.

• This can be done by completing the Health Unit’s Special Event – Food Vendor Application Form and submitting it at least 14 days prior to the event

Requirement #2

Post a notice stating that their food premises has not been inspected in accordance with the Food Premises Regulation.

• The notice must be posted at the entrance to the event or at every food booth where it can easily be seen.

• Signage should measure 8.5“ x 11” or larger.

• Signage should contain the following message:

• Copies of the “Notice to Patrons” sign are available at Algoma Public Health or by calling APH.

NOTICE TO PATRONS

Food at this event has been preparedin uninspected premises that may not comply

with the food premises regulation madeunder the health protection and promotion act.

Posted in accordance with section 2(3)(1) Ontario Regulation 562 (Food Premises)

Requirement #1

Notify Algoma Public Health when the group plans to hold or take part in a special event.

• This can be done by completing the Health Unit’s Special Event – Food Vendor Application Form and submitting it at least 14 days prior to the event

Requirement #2

Post a notice stating that their food premises has not been inspected in accordance with the Food Premises Regulation.

• The notice must be posted at the entrance to the event or at every food booth where it can easily be seen.

• Signage should measure 8.5“ x 11” or larger.

• Signage should contain the following message:

• Copies of the “Notice to Patrons” sign are available at Algoma Public Health or by calling APH.

NOTICE TO PATRONS

Food at this event has been preparedin uninspected premises that may not comply

with the food premises regulation madeunder the health protection and promotion act.

Posted in accordance with section 2(3)(1) Ontario Regulation 562 (Food Premises)

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Requirement #3

Keep a list of foods donated to the event and include the name, address and phone number of the donor.

• Keep this list at the event. A Public Health Inspector can then determine if any “potentially” hazardous foods had been donated. This is important in the event of a foodborne illness outbreak.

• Copies of the following form are available at algomapublichealth.com or by calling APH. You may also use a piece of paper to create a donors food list.

Please Be Advised:

The exemption ONLY applies to food premises owned, operated or leased by religious organizations, service clubs or fraternal organizations at special events.

Under the Health Protection and Promotion Act, on-site visits will be done to verify that these requirements have been met and to ensure that there are no health hazards present.

Other special event organizers and food vendors must still meet the requirements of the Food Premises Regulation and follow the Special Event Guidelines.

Special Event (Exempt) Donors of Food List*

Event: ______________________________________________________________

Date: ______________________________________________________________

Location: ______________________________________________________________

Contact Person Name: ___________________________________________________

Contact Person Phone: ___________________________________________________

Name of Donor Food Donated Address Phone #

*List is required to determine if potentially hazardous food has been donated to the event this information is important in the event of a food borne illness outbreak. Potentially hazardous food refers to any food that is capable of supporting the growth of pathogenic organisms or the production of toxins by these organisms.

Appendix 3 - Handwashing Poster

How To Sanitize Using A Bleach (Chlorine) Solution

To get started you will need:

BLEACH

1. Household Bleach 2. Teaspoon 3.Measuring Cup 4. Container for Mixing

Tips to Remember

Start with a new sanitizing solution at the beginning of each day Do not mix bleach with anything other than water Using chlorine test strips, test the strength of the sanitizing solution Make new sanitizing solution every 3 hours or as needed. The sanitizing solution loses its

strength during the day.

Surfaces Measurements Strength Needed

Utensilse.g. Cooking utensils, knives, cutting boards etc.

Mix ½ teaspoon of household bleach with1 litre of water

100 parts per million (ppm) chlorine solution

Equipmente.g. Tables, coolers,barbecuesetc.

Mix 1 teaspoon of household bleach with1 litre of water

200 parts per million (ppm) chlorine solution

Blind River P.O. Box 194 9B Lawton Street Blind River, ON P0R 1B0 Tel: 705-356-2551 TF: 1 (888) 356-2551 Fax: 705-356-2494

Elliot Lake Algo Centre 151 Ontario Avenue Elliot Lake, ON P5A 2T2 Tel: 705-848-2314 TF: 1 (877) 748-2314 Fax: 705-848-1911

Sault Ste. Marie 294 Willow Avenue Sault Ste. Marie, ON P6B 0A9 Tel: 705-942-4646 TF: 1 (866) 892-0172 Fax: 705-759-1534

Wawa 18 Ganley Street Wawa, ON P0S 1K0 Tel: 705-856-7208 TF: 1 (888) 211-8074 Fax: 705-856-1752

Adapted from Toronto Public Health

Appendix 4 - How to Sanitize Using Bleach

Blind River9 Lawton St.Blind River, ON P0R 1B0T: 705-325-2551TF: 888-356-2551F: 705-356-2494

Elliot Lake50 Roman AveElliot Lake, ON P5A 1R9 T: 705-848-2314TF: 877-748-2314F: 705-848-1911

Sault Ste. Marie 294 Willow AveSault Ste. Marie, ON P6B 0A9T: 705-942-4646TF: 866-892-0172F: 705-759-1534

Wawa 18 Ganley StreetWawa, ON P0S 1K0T: 705-856-7208TF: 888-211-8074F: 705-856-1752

Blind River

9 Lawton Street, P0R 1B0

tel: 705-356-2551TF: 888-356-2551 (within the Algoma district only)fax:705-356-2494

Elliot Lake

50 Roman Ave, P5A 1R9

tel: 705-848-2314TF: 877-748-2314 (within the Algoma district only) fax: 705-848-1911

Sault Ste. Marie

294 Willow AvenueSault Ste. Marie, ON P6B 0A9

tel: 705-942-4646TF: 866-892-0172fax: 705-759-1534

Wawa

18 Ganley St., P0S 1K0

tel: 705-856-7208TF: 888-211-8074 (within the Algoma district only)fax: 705-856-1752

algomapublichealth.com facebook.com/algomahealth

Temporary Food Premises Permit Application

EVENT INFORMATION

Event Name: Event Location:

Event Date(s) & Times: Expected Attendance:

Sponsored By:

OPERATOR INFORMATION

Name: Address: Postal Code:

Town/City: Municipality:

Work Phone: Home Phone:

Email Address: Fax:

**Is the food booth run by one of the following groups? Religious org. Service club Fraternal org. If yes, **Will you be claiming an exemption from the Food Premises Regulation for this event? Yes No Note: exemption requirement are located on the front page of guidebook, form must be completed and submitted to your local public health office.

Food Suppliers:

1.

2.

3.

Where will food(s) be prepared? on-site off-site If off site, please provide the following:

Name of Premise:

Type of Premise (restaurant, church hall, community centre, etc.):

Premise Address:

Premise Phone Number:

FoodPre-cooked

FoodCooked on-site

What will you be serving? How will the food be prepared?

(e.g. grilling, BBQ) Yes No Yes No

How will food be Stored on-site? (e.g. cooler, BBQ, chafing dishes)

Food Storage / Transportation

How will hazardous food be transported to the event? Refrigerated truck Coolers with freeze packs Thermal containers Other

What method(s) will be used to maintain cold foods at 4°C (40° F) or colder during the event?

Not required Refrigerated truck Coolers w/freezer packs Mechanical refrigeration

What method(s) will be used to maintain hot foods at 60°C or hotter during the event?

Not required Chaffing dish BBQ / grill Crock pot Steam table Oven / stove

Do you have a probe thermometer to check the internal temperature of food during the event? Yes No N/A

Water Source:

Municipal Supply Commercially bottled Municipal Hauled Water Well Water If using well water provide 2 sets of water sample results (bacteriological) taken at least 24 hours apart and attach to your application.

Hand wash station(s) with supplies: liquid soap & paper towels supply of water catch basin

Required Equipment: Hand wash station(s) with supplies (see diagram on page 4 of the guideline booklet)

Probe thermometer and sanitizer (e.g. 70% isopropyl alcohol swabs)

Cooler thermometer(s)

Extra clean tongs and utensils Single-service (disposable) utensils

Personnel: Clean outer clothing Designated money holder

Designated “go-fer” Hair covering Type:

GENERAL LAYOUT OF PREMISES - Outdoor Booths Only (food preparation area)

Must Include hand wash station(s), garbage disposal(s), ovens/BBQ, tables, etc.

I have received and read the temporary food permit information package. I understand and will follow the requirements for food vendors at special events and have provided this information to all food handlers.

Food Operator: Signature: Date: ____________

Health Department Use Only: Inspector’s Comments/ Requirements:

Application Approved:

Revised 2010-02

Sault Ste. Marie Blind River Elliot Lake Wawa

Phone: (705)759–5286 (705)356-2551 (705)848-2314 (705)856-7208 TF: (866)892-0172 (888)356-2551 (877)748-2314 (888)211-8074 Fax: (705)541-7346 (705)356-2494 (705)848-1911 (705)856-1752

Yes No

Subject to requirements

Date: Inspector’s Signature: