Food Safety Training

Food Permitting and Handling at Special Events

Why a food permit?

Retail Food Code of the CA Health and Safety Code

Food = anything consumed; including prepackaged food, water, ice etc.

SDSU EHS delegated by San Diego County SDSU Food Permit=San Diego County Permit Permit Application evaluates food safety risk

factors Permit contingent upon compliance

What is Public Foodservice?

Foodservice open to any students, faculty and/or staff or anyone from the general public.

Examples of foodservice to the public: Fundraising Events Aztec Nights High School Conferences Ticket Sale Events

What is Private Foodservice?

Foodservice that is: Invitation only Members and guests only Event organizers or volunteers only

Examples Organization or department meetings Award Ceremonies

Event Organizer Responsible for

events that have two or more food vendors.

Must submit site plan Ensures food safety

standards followed by all vendors.

Food Operator Responsible for

temporary food facility Food from approved

source Person in Charge

always present onsite Food safety standards

followed by all food handlers.

Application and Permit

Individual who is responsible for the operation of the food service.

Must be present during all hours of operation.

Restricts unnecessary person in the food prep and storage areas.

Trains all food handlers

Person in Charge

Now What?

I am hosting a special event with public foodservice: Determine food service provider Aztec Shops - Aztec Shops has first right of refusal for

food prepared or purchased from any off-campus source and requires their approval waiving their rights.

Leased Operators (Oggi’s, Chipotle etc.) Campus Approved Temporary Vendors (e.g. Farmers

Market) Outside Vendor Members, students, staff, faculty or volunteers

Now What? Cont…

I am hosting a special event with public foodservice : Single vendor or group– fill out the EHS Food

Permit Application Vendor – fill out EHS Food Operator Permit

Application

Multiple food vendors or groups Vendors – fill out EHS Food Operator Permit

Application Organizer – fill out EHS Event Organizer Permit

Application

Operator Permit Application

Organizer Permit Application

Now What? Cont…

I am hosting a special event with public foodservice: Determine source of food

On campus vendor Off campus vendor Retail or Wholesale stores

Now What? Cont…

What do I need to collect from an outside vendor?

Copy of permit for their permanent or commissary kitchen Copy of most recent inspection report for permanent or

commissary kitchen Commissary kitchen agreement or letter, if applicable.

Food Source All food/beverage preparation must be done

on-site or at a permitted food facility; no preparation done at home or unpermitted food facility.

All food/ingredients must be purchased from an approved source (e.g. retail or wholesale stores, permitted food facility, etc.)

All marinated, refrigerated or frozen food must be purchased the day of the event. No storage allowed in home, dorm, or department refrigerators/freezers.

Food Permit must be conspicuously posted on site during the event.

Name of the Organization must be legible and clearly visible to patron; at least 3 inches in height.

Allowed up to 4 events per year, and up to 3 consecutive days per event.

**Temporary Food Facilities (Chapter 10.5 and 11 of CA Retail Food Code)

Food Service at Special Events

Employee Illness Source Holding temperatures Cooking temperatures Cross contamination Bare hand food contact Handwashing Environmental contamination Sanitation

Risk Factors

Any food handler who is suffering from a respiratory, intestinal or skin infection is not allowed to prepare, package, or sell food.

Individuals with uncovered cuts or burns must not prepare, handle or serve food/beverages.

Bandages on hands must be covered with gloves. Individuals preparing or handling food shall

wear clean clothing and shall keep their hands clean at all times.

Personal effects must be stored in a separate area from food preparation and storage.

Employee Illness and Hygiene

Holding Temperatures

Food must be cold held at 41°F or below or hot held at 135°F or above

Adequate hot and cold holding equipment (lots of ICE!)

Proper food temperatures maintained throughout transport and operation

Chafing dishes not recommended for outdoor events

Provide thermometer to monitor temperatures

Cooking Temperatures

145°F or above: shell eggs, fish, whole meat 155°F ground meats 165°F poultry, stuffed meats/fish/poultry Provide thermometer to monitor

Cross Contamination

Separate raw meats/poultry from ready to eat foods

Separate coolers for raw meats Different utensils/cutting boards used for

raw meat prep Handwashing between raw meat and ready

to eat food prep

Bare Hand Food Contact

Limit bare hand food contact Wear gloves when handling ready to eat

foods Use utensils instead of handling food with

bare hands

Handwashing Station required, unless all food/beverages are prepackaged.

Must wash hands: between tasks, before putting on gloves, after returning from the restroom, after touching hair, skin etc., after handling money, whenever contaminated etc.

Handwashing

All food displays must be covered and protected from environmental or customer contamination

Condiments protected from contamination (single service packets or approved dispensers)

Canopies and Screens All food/beverages and paper products must be at

least 6 inches off the ground

Environmental Contamination

All utensils, equipment dishes etc. must be washed, rinsed and sanitized prior to use. Wash: soap and warm water Rinse: water only Sanitize: water with proper sanitizing solution (e.g. 1

capful of bleach to a gallon of water) For onsite sanitation either provide 3 compartment

sink or bring back utensils in case of contamination during event.

Sanitation

On Campus Cooking

Allowed cooking methods: Liquid propane gas appliances Electric appliances; Propane barbecues (propane must be secured) Charcoal barbecues (no lighter fluid allowed)

Grill must be placed on a liner Organizers shall dispose of used charcoal and oil No low hanging branches or overhang near BBQ grill 10ft from Combustible Material

Each grill shall have a class “ABC” fire extinguisher within 10 feet of the flames

Type K required for grease cooking (e.g. fryers)

Fire Extinguisher

Smoking prohibited within 20 feet of any food preparation or service area.

Live animals may not allowed within 20 feet of food booth.

Restrooms must be within 200ft of the event

Miscellaneous Requirements

Dispose of trash in a sanitary manner as frequently as necessary.

Refuse containers, lined with plastic trash bags, are required.

Area must be kept clean at all times and left in clean condition at end of event. Have a broom, dust pan, paper towels/napkins etc.

available for cleanup of debris/spills.

Refuse

Training Sessions:

Please R.S.V.P. to mmtran@mail.sdsu.edu Website: http://bfa.sdsu.edu/ehs/bulletins.htm

Upcoming Trainings

Millie Tran Email: EHSfoodsafety@mail.sdsu.edu

Phone Number: (619) 594-2865 Location: Hardy Tower Room 58 Website: http://bfa.sdsu.edu/ehs

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