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Market Food Vendor Meeting

Market Food Vendor Meeting. License Types & Fees. S ingle Operates in conjunction with a single public event. Valid for 30 days of continual operation. License Types & Fees. Intermittent

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Market Food Vendor Meeting

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  1. Market FoodVendor Meeting

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

  3. License Types & Fees 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 thesameoversight organization. • Valid for up to 90 days. • 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.

  4. License Types & Fees

  5. License Types & Fees

  6. Application Form

  7. Application Form

  8. Application Form

  9. 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 PURPOSE: Ensure food managers and employees are trained and have the correct equipment available to prevent a foodborne illness outbreak Operational Review

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

  13. Operational Review • License Type: • Name of Event: • Booth Name / Number (# if multiple booths at venue): • License Applicant / Phone #: • 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 • Leftovers • Raw Animal Product • Booth Construction (describe) • Overhead protection • Type of floor • Pest protection (e.g., screens, fans, closures) • Ill workers • Garbage • Food Handler Card

  15. Operational Review

  16. Market Liaisons 503.846.8722

  17. Adoption of the 2009 FDA Food Code An Overview

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

  19. Hot Holding • Changing from 140° F to 135 ° F.

  20. 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.

  21. 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.htm

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

  23. 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

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

  25. Resources • http://public.health.oregon.gov/HealthyEnvironments/FoodSafety/Pages/FoodCode.aspx • Significant Changes Document for Operators

  26. Questions?

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