Food Safety at Special Food Events How to Have a Safe Food Event

TRI-COUNTY ENVIRONMENTAL HEALTH Dawson . Prairie . Wibaux Montana ● Jeff Havens, RS District Sanitarian Telephone: 406.939.1108

Having Fun at a Food Festival

It must have been something you ate! Not Having Fun . . . It must have been something you ate!

Priorities ● No Ill Food Workers ● Hand Washing ● Glove Use ● Cooling Food ● Cooking Food ● Cross Contamination ● Flies

Ill Food Workers When 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

Hand Washing Where When How ► 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

Portable Hand Washing Station

Temporary Hand Washing Station

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

Cultural Festival Food Workers With Gloves Ready To Serve

Glove Use OK NOT OK

DO NOT USE PLASTIC, 5-GALLON CONTAINERS TO COOL FOOD 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

Cooling Procedure

Cooling Procedure OK NOT OK

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

Cooking Temperatures OK NOT OK

Food Holding Temperatures ► Hot Food: 1350F or greater DANGER ZONE! ► Cold Food: 410F or less

Cross Contamination Transfer of harmful organisms from one item to another item (food, equipment, utensils, etc.) ► 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

Cross Contamination NOT OK NOT OK NOT OK NOT OK

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

Flies BETTER BEST

Flies Booth Screened Food Covered

Heat From Grill Helps Keep Flies Away From Food

Flies

Other Issues ► NO HOMEMADE FOODS! ► Food Transportation ● 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

Food Safety at Food Festivals ► Ready For the Food Safety Quiz?

Food Safety at Cultural Festival ► Questions? ► Comments? ► Suggestions?