Food Safety at Special Food Events

How to Have a Safe Food Event

TRI-COUNTY ENVIRONMENTAL HEALTHDawson . Prairie . Wibaux

Montana

● Jeff Havens, RS District Sanitarian Telephone: 406.939.1108

Having Fun at a Food Festival

Not Having Fun . . .

It must have been

something you ate!

Priorities

● No Ill Food Workers ● Hand Washing● Glove Use● Cooling Food● Cooking Food● Cross Contamination● Flies

Ill Food WorkersWhen to not handle food► Any of these symptoms: ● Diarrhea ● Vomiting ● Fever ● Sore throat ● Sore throat and fever ● Jaundice ● Skin lesions with pus ● Medical diagnosis of certain communicable diseases► Food workers must not handle food if they have or

recently had any of these symptoms

Hand WashingWhere

► Designated sink► Keep accessible at all times

When► After contamination: such as coughing,

sneezing, scratching, cleaning, touching body, raw animal food

► Each time gloves are changed

How► Wash at least 20 seconds with warm water

Portable Hand Washing Station

Temporary Hand Washing Station

Glove Use

► Wash hands before putting on gloves

► Gloves must be disposable/single-service► Wear gloves whenever handling ready-to-eat (RTE) food ► Know when to change gloves: ● Between handling raw animal and RTE food ● Anytime gloves are contaminated

Cultural Festival Food Workers With Gloves Ready To Serve

Glove Use

OK

NOT OK

Cooling Procedure

Requirement

► Potentially hazardous foods (PHF) must be rapidly cooled in 6 hours or less

● From 1350F to 700F in first 2 hours ● From 700F to 410F in following 4 hours

How

► Portion large foods into smaller units by slicing or pouring► Use metal containers rather than plastic► Ice baths► Ice wands► Air circulation around food (i.e. loose fitting lids)► Use metal-stem thermometer to measure temperature

DO NOT USE PLASTIC, 5-GALLON CONTAINERS TO COOL FOOD

Cooling Procedure

Cooling Procedure

NOT OKOK

Cooking Temperatures

► 1300F raw roasts for 2 hours► 1450F raw fish, eggs, steak► 1550F raw hamburger, sausage, brats► 1650F raw poultry, wild game

* Cooking temperatures are different than re-heating temperatures (raw vs. cooked)

* Use thermometer to check temperature

Cooking Temperatures

OK

NOT OK

Food Holding Temperatures

► Hot Food: 1350F or greater

► Cold Food: 410F or less

DANGER ZONE!

Cross Contamination

► Sanitize surfaces with bleach/water mixture between uses when processing raw animal food on same surface as other foods

● Better to process raw animal foods on separate surface

► Separate raw animal food from other foods ● Store raw animal food below other foods ● Store raw poultry below other raw animal foods

Transfer of harmful organisms from one item to another item (food, equipment, utensils, etc.)

Cross Contamination

NOT OK

NOT OK

NOT OK

NOT OK

Flies

► Filth flies carry many disease-causing bacteria and viruses on their legs and body that can contaminate food

► Control by: ● Screening in Booth and Food ● Covering Food ● Covering Trash ● Glue Traps ● Cleaning Spills

Flies

BETTER

BEST

Flies

Food Covered

Booth Screened

Flies

Heat From Grill Helps Keep Flies Away From Food

Flies

Other Issues

► NO HOMEMADE FOODS! ● Food must be processed at the event or in a

licensed establishment ● Food must be obtained from licensed facility

► Food Transportation● Food that must stay cool or hot must be transported to event in insulated container or under mechanical refrigeration or heating

● NO HOT RUNS! This means DO NOT transport food without temperature control

Food Safety at Food Festivals

► Ready For the Food Safety Quiz?

Food Safety at Cultural Festival

► Questions?

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► Suggestions?