food safety at your event
DESCRIPTION
Presentation by David W. Reimann Environmental Health Specialist Food, Pools and Lodging Services Section Minnesota Department of HealthTRANSCRIPT
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The Health Inspector Is Coming!!
David W. Reimann
Environmental Health Specialist
Food, Pools and Lodging Services Section
Minnesota Department of Health
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Food Safety at Your Event
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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
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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.
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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
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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
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1. Food From Unsafe Sources
�Approved source
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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.
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1. Food From Unsafe Sources
�Water must be obtained from an approved
public water supply system. Water cannot
come from a residential well.
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1. Food From Unsafe Sources
�Do not purchase food if it has been
temperature abused, is infested, or has
been adulterated
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1. Food From Unsafe Sources
�If in doubt, wash produce prior to being
prepared, and served.
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2. Cold Holding
�PHFs must be held at 41°F or below.
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2. Hot Holding
�PHFs must be at a 140°F or above.
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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.
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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.
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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.
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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
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2. Cooling
Cooling Method
No No’s
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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
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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
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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).
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2. Reheating for Immediate Service
�Cooked & refrigerated food
Prepared to a customer order can be
serve at any temperature
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3. Cooking
�To ensure proper temperature: use an
accurate probe thermometer to measure
the center of the food.
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3. Cooking
�Raw Animal Foods
145oF / 15 seconds:
� Shell eggs, fish, meat
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3. Cooking
�Raw Animal Foods
155oF / 15 seconds:
�Ratites, injected meats, raw eggs
(pooled) comminuted fish or meat
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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
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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
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3. Cooking
�Plant Food Cooked for Hot Holding
�Cook to 140oF
Not required to be cooked if for immediate service.
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4. Dirty or Contaminated Utensils
and Equipment
�Cross contamination from raw animal
product to Ready-To-Eat foods during
storage, preparation, or holding.
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4. Dirty or Contaminated Utensils and
Equipment
�Unwashed hands
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4. Dirty or Contaminated Utensils and
Equipment�When utensils or equipment become dirty
or contaminated, they can transfer that to
the food.
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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.
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4. Dirty or Contaminated Utensils and
Equipment
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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
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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.
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5. Poor Employee Health and
Hygiene
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5. Poor Employee Health and
Hygiene
Food workers who are ill with
vomiting or diarrhea must be
excluded
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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.
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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
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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.
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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.
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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.
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When To Wash Hands:
�After eating and drinking.
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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.
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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
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How to Wash Hands
�Rub hands together for at least 20
seconds: make sure to wash palms, back
of hands, between fingers, and forearms
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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
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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
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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
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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:
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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
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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
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Questions??