Food Safety at Special Food Events
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Transcript of Food Safety at Special Food Events
![Page 1: Food Safety at Special Food Events](https://reader036.fdocuments.in/reader036/viewer/2022062408/5681305d550346895d962898/html5/thumbnails/1.jpg)
Food Safety at Special Food Events
How to Have a Safe Food Event
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TRI-COUNTY ENVIRONMENTAL HEALTHDawson . Prairie . Wibaux
Montana
● Jeff Havens, RS District Sanitarian Telephone: 406.939.1108
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Having Fun at a Food Festival
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Not Having Fun . . .
It must have been
something you ate!
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Priorities
● No Ill Food Workers ● Hand Washing● Glove Use● Cooling Food● Cooking Food● Cross Contamination● Flies
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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
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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
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Portable Hand Washing Station
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Temporary Hand Washing Station
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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
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Cultural Festival Food Workers With Gloves Ready To Serve
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Glove Use
OK
NOT OK
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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
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Cooling Procedure
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Cooling Procedure
NOT OKOK
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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
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Cooking Temperatures
OK
NOT OK
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Food Holding Temperatures
► Hot Food: 1350F or greater
► Cold Food: 410F or less
DANGER ZONE!
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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.)
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Cross Contamination
NOT OK
NOT OK
NOT OK
NOT OK
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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
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Flies
BETTER
BEST
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Flies
Food Covered
Booth Screened
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Flies
Heat From Grill Helps Keep Flies Away From Food
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Flies
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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
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Food Safety at Food Festivals
► Ready For the Food Safety Quiz?
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Food Safety at Cultural Festival
► Questions?
► Comments?
► Suggestions?