1. Market Food Vendor Meeting

2. License Types & Fees Single –Operates in conjunction with a single public event. –Valid for 30 days of continual operation.

3. License Types & Fees –Must be same menu, location and access to same sanitation services. –Information related to specific events and dates of operation must be provided at the time of application. –Subject to Operational Review. Intermittent –Operates in connection with multiple public events, at least two of which are arranged for by different oversight organizations*. –Valid for up to 30 days. Seasonal –Operates in connection with multiple public events that are arranged for by the same oversight organization. –Valid for up to 90 days.

4. License Types & Fees

6. Application Form

10. Operational Review

11. DEFINITON: The examination of a plan of operation for an establishment in order to ensure that the proposed operation conforms with applicable sanitation standards DEFINITON: The examination of a plan of operation for an establishment in order to ensure that the proposed operation conforms with applicable sanitation standards PURPOSE: Ensure food managers and employees are trained and have the correct equipment available to prevent a foodborne illness outbreak PURPOSE: Ensure food managers and employees are trained and have the correct equipment available to prevent a foodborne illness outbreak

12. Operational Review Required: Required: –Initial Intermittent or Seasonal License applications –Substantial change in menu –Change of location or amenities Not Required: Not Required: –Renewal of Seasonal license Hillsboro Tuesday and Saturday (only 1 needed as same location and amenities) Hillsboro Tuesday and Saturday (only 1 needed as same location and amenities)

13. Operational Review 1. 1. License Type: 2. 2. Name of Event: 3. 3. Booth Name / Number (# if multiple booths at venue): 4. 4. License Applicant / Phone #: 5. 5. Food Temperature Control (include equipment/devices used for temperature control and monitoring) – – Cooking, cooling, and cold holding – – Maintaining food temperatures during transport – – Food protection from contamination During transport In the booth Reheating off-site? Yes/ No – – How – – Hot Holding

14. Operational Review 6. 6. Leftovers 7. 7. Raw Animal Product 8. 8. Booth Construction (describe)   Overhead protection   Type of floor   Pest protection (e.g., screens, fans, closures)   Ill workers 9. 9. Garbage 10. 10. Food Handler Card

15. Operational Review

17. AlohaJeremy Long Banks, North PlainsRon Price Beaverton Sat, Wed, TualatinJennifer Wessling Cedar Mills SunsetAbraham Shadbeh Cornelius, Forest GroveAlisa Bruno Hillsboro Sat, OrencoAlan Knapp Tanasbourne & TualityAlan Knapp Hillsboro Tues. & Tigard(2)Gemedi Geleto SherwoodHormoz Javedani Market Liaisons 503.846.8722

18. Adoption of the 2009 FDA Food Code An Overview

19. Potentially Hazardous Food Cut tomatoes Cut leafy greens Once cut these foods are considered potentially hazardous and require temperature control

20. Hot Holding. Changing from 140° F to 135 ° F.

21. Food Temperature Measuring Device It is hard to take an accurate temperature of thin foods, such as hamburgers. A small diameter probe thermometer (such as a thermocouple) is required to check these temperatures more accurately.

22. Demonstration of Knowledge Person in charge must identify foods that are major allergen concerns and symptoms that are caused by allergic reactions. Resources: – –Food Allergy and Anaphylaxis Network – –FDA - www.fda.gov/Food/FoodSafety/FoodAllergens/default.htmwww.fda.gov/Food/FoodSafety/FoodAllergens/default.htm

24. Exclusion and Restriction Employees with undiagnosed vomiting or diarrhea must be excluded for at least 24 hours after symptoms stop.

25. Consumer Advisory Required to ensure consumers are informed about the increased risk of eating undercooked or raw animal foods Two parts: – –Disclosure : Statement stating what food items are raw or undercooked or may contain ingredients that are raw or undercooked – –Reminder : Written statement about health risks of eating these foods

26. Baked Goods Organizations that prepare or sell non-potentially hazardous baked goods from an approved source are exempt from licensure.

27. Resources –http://public.health.oregon.gov/HealthyEnvironments/FoodSafety/Pages/Fo odCode.aspx –http://public.health.oregon.gov/HealthyEnvironments/FoodSafety/Pages/Fo odCode.aspx http://public.health.oregon.gov/HealthyEnvironments/FoodSafety/Pages/Fo odCode.aspxhttp://public.health.oregon.gov/HealthyEnvironments/FoodSafety/Pages/Fo odCode.aspx –Significant Changes Document for Operators Significant Changes Document for OperatorsSignificant Changes Document for Operators

28. Questions?