1. RAGBRAI 2015 Food Safety Presentation Adapted from Scott Platt Food Safety Specialist IA Department of Inspections & Appeals Food & Consumer Safety Bureau

2. Meeting Agenda Licensure Requirements Discuss specific requirements for temporary food establishment vendors.

3. Temporary Food Service Permit WHO MUST PURCHASE –For profit organizations and individuals –Non-profit organizations who do not meet exemption requirements COST –$33.50 per permit.

4. Temporary Food Service Permit EXEMPTIONS –Premises regularly used by a nonprofit organization which engages in the serving of food on the premises as long as the following restrictions are not exceeded: Does not serve food more than one day per calendar week and not on 2 or more consecutive days. Twice per calendar year – may serve to the public up to 3 consecutive days May use another nonprofit organizations premises, not more than twice per year for one day, to serve food.

5. Temporary Food Service Permit Exemption Examples –License Required A nonprofit group sets up a food stand in downtown business district for one day. The premises or property is not owned by the nonprofit group. –License Not Required Nonprofit group prepares and serves meal at a location that is owned by them. (i.e. church) The meal is served only on one day of the week. Nonprofit group uses the premises of another nonprofit group to serve a meal. May only be done twice per year and for one day only.

6. Licensure Requirements License Types Allowed or Needed –Temporary Food Service Permit –Mobile Food Unit or Push Cart License –Food Service or Retail Food Service License

7. Licensure Requirements License Type Considerations –Temporary Permit – can used in conjunction with an event, and may be used up to 14 consecutive days in conjunction with that event at a single location. –Mobile Food – may be used up to 3 days in a single location before the unit has to move. –Food Service or Retail License – may only be used on the premises for which the license was issued. A licensed establishment may set up a food stand on their own premises without additional food licenses required.

8. Temporary Stand Requirements Personnel Food handling & service Cooking Consumer Advisory Thermometers Food displays, preparation, and sources Utensils & Equipment – storage, sanitation, etc. Premises – lights, wastewater disposal, floors/walls/ceilings, toilet rooms

9. PERSONNEL PIC (Person-In-Charge) –Supervise workers, ensure compliance with rules and regulations, enforce good personal hygienic habits. –Ensure foods are adequately cooked, held, or cooled, and equipment and utensils are washed, rinsed, and sanitized. –Ensure personnel or volunteers with certain medical conditions transmissible by food are excluded from the operation. –Maintain employee log book (30 days).

10. PERSONNEL WORKERS –Keep hands and exposed portions of arms clean. –Wear clean garments, aprons, and effective hair restraints. –Limit smoking, eating, and/or drinking to areas that are not food preparation areas. –No open sores on hands, wrists, & exposed arms –Free from illness (transmissible through food) –Sign employee / volunteer log book.

11. Food Handling & Service DRY STORAGE –Food, equipment, utensils stored off the ground and above the floor. COLD HOLDING –Adequate mechanical refrigeration to hold foods at 41° F or less. –Inspector may approve other forms of refrigeration, such as coolers (case-by-case evaluation).

12. Food Handling & Service HOT HOLDING –Adequate storage units to keep hot foods at 135° F or greater. (Electrical equip. required) –Ovens or grills approved if capable of holding at 135° F or greater. –Sterno cans may be used, but are not recommended. –Steam tables or other hot holding devices (crock pots) may not be used for heating foods.

13. Food Handling & Service COOKING –Ensure raw animal foods are cooked to specified internal temperatures. Poultry - 165 ° F for 15 seconds Ground Meats - 155 ° F for 15 seconds Pork, Fish, and whole cuts of meat - 145 ° F for 15 seconds

14. Food Handling & Service CONSUMER ADVISORY –Post consumer advisory statement, if necessary. –For raw or undercooked animal foods such as beef, eggs, fish, lamb, pork, poultry, or shellfish. –Must identify the specific foods, and post the required “reminder” language. THERMOMETERS –Provide for all refrigeration units. –Provide metal stem food thermometers with a range of 0 to 220° F. –Thin diameter style probes should be used for foods that are thin in nature or portion size.

15. Food Handling & Service FOOD DISPLAY –Foods on display must be covered. –No self-service of open and/or uncovered foods. –Condiments in individual packets, squeeze containers, and/or pump bottles. –Foods stored at least 6 inches off ground/floor. –Fruits and vegetables washed before use. –Foods protected from customer handling (wrapping, sneeze guards, etc.) –BBQ areas roped off from the public.

16. Food Handling & Service FOOD PREP –No bare-hand contact of ready-to-eat foods allowed. –Use single-use disposable gloves, utensils, spatulas, tongs, etc. –All foods prepared on site and/or within another licensed facility.

17. Food Handling & Service FOOD SOURCES –All foods obtained from approved and/or licensed sources (I.e. meats, eggs, prepared foods). –No foods prepared at home. –No home canned foods allowed for preparation and/or service. –Only nonprofit groups may serve non-potentially hazardous foods from an unapproved source for the duration of the event. –Transport vehicles subject to inspection.

18. Food Handling & Service LEFT-OVERS –May not be used, sold, or given away. –Hot-held foods discarded at the end of the day.

19. Utensil Storage & Washing SINGLE-SERVICE ARTICLES –Use of single-service plates, cups and tableware is required. DISHWASHING –Provide means to heat water. –Provide 3 basins large enough for complete immersion (wash, rinse, sanitize) of utensils & food contact equipment.

20. Utensil Storage & Washing SANITIZERS –Provide an approved sanitizer for warewashing and for use with wiping cloths. –Provide appropriate test kits. –PIC demonstrates knowledge in determination of correct sanitizer concentration to be used. WIPING CLOTHS –Stored in sanitizer solution between uses. –Separate cloths for raw meats and other food spills –Solution changed as necessary to keep solution clean.

21. Utensil Storage & Washing WATER –Adequate supply of clean water available –Supplied from an approved source –Water hoses and storage tanks constructed of food grade materials –Provide backflow prevention where necessary. –Wastewater disposed of in an approved wastewater disposal system.

22. Premises Provide hand washing facilities (must have warm water). Adequate lighting that is shielded/covered. Food prep/contact surfaces must be of safe design, smooth, & easily cleanable. Provide adequate number of garbage containers (covered and cleanable).

23. Premises Floors / Walls / Ceilings – If required - tight design, weather-resistant materials to protect against elements and flying insects. Floor materials suitable to control dust or mud. Provide adequate number of approved toilet and hand washing facilities. Store personal clothing away from food prep, service, and dish washing areas.

24. Helpful Tips Frequent hand washing is needed. Be aware of when the hands need washing. Monitor cooking, holding, and storage temps of foods. Avoid cross contamination of raw animal foods with RTE foods and other raw animal foods.

25. Helpful Hints Limit access to food prep and service areas to authorized personnel only. Keep things simple!!! Consider the use of commercially processed, pre-cooked foods.

26. Contact Information Iowa Department of Inspections & Appeals –Office Phone: (515) 281-6538 –Web page: http://dia.iowa.gov/page3.htmlhttp://dia.iowa.gov/page3.html –Buena Vista County Environmental Health –Office phone 712-749-2555

27. QUESTIONS ?