Food Safety TrainingWhy a food permit? Retail Food Code of the CA Health and Safety Code Food =...
Transcript of Food Safety TrainingWhy a food permit? Retail Food Code of the CA Health and Safety Code Food =...
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Food Safety Training
Food Permitting and Handling at Special Events
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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
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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
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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
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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
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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
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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
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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
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Operator Permit Application
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Organizer Permit Application
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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
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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.
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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.
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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
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Employee Illness Source Holding temperatures Cooking temperatures Cross contamination Bare hand food contact Handwashing Environmental contamination Sanitation
Risk Factors
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Training Sessions:
Please R.S.V.P. to [email protected] Website: http://bfa.sdsu.edu/ehs/bulletins.htm
Upcoming Trainings
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Millie Tran Email: [email protected]
Phone Number: (619) 594-2865 Location: Hardy Tower Room 58 Website: http://bfa.sdsu.edu/ehs
Contact Us