Food Safety at Your Event

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??