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

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

3. Having Fun at a Food Festival

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

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

6. 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

7. 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

8. Portable Hand Washing Station

9. Temporary Hand Washing Station

10. 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

11. Cultural Festival Food Workers With Gloves Ready To Serve

12. Glove Use OK
NOT OK

13. 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

14. Cooling Procedure

15. Cooling Procedure OK
NOT OK

16. 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

17. Cooking Temperatures OK
NOT OK

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

19. 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

20. Cross Contamination
NOT OK
NOT OK
NOT OK
NOT OK

21. 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

22. Flies
BETTER
BEST

23. Flies
Booth Screened
Food Covered

24. Heat From Grill Helps Keep Flies Away From Food

25. Flies

26. 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

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

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