Food Safety At Public Events

1. Food Safety At Public Events Presented by: Janet Benavente, MHR

2. Opening Welcome and thank you for organizing, funding and managing Fairs and Shows in Colorado!

3. Favorites • Take a minute to think of one or two foods or food experiences you look forward to at fairs and festivals. • Write these on the index cards provided. • Hold on to your cards for an activity later.

4. Statement of Situation • Public Events bring large groups of people together. • Animals are often is close proximity to people. • Locations of large public events may not have infrastructure to support the basic methods of disease prevention. • Large public events are often collaborative efforts among agencies or groups that have different understanding of the potential risks for disease transmission.

5. Statement of Situation (con’t) • All animals can carry germs and pass infections to people. Infections with intestinal bacteria and parasites pose the highest risk for human disease. • The primary mode of transmission is from feces of an animal to the mouth of the person by hand to mouth contact. • People can become infected when they pet, touch, or are licked by animals or through contact with an animal’s living area, its bedding, fence rails or objects such as food and water dishes. • A 2004 reviewidentified >25 human infectious disease outbreaks during 1990--2000 associated with visitors to animal exhibits. • However, such incidents have substantial medical, public health, legal, and economic effects.

6. Finding a balance • The National Association of State Public Health Veterinarians (NASPHV) recognizes the positive benefits of human-animal contact. • NASPHV recommends that local and state public health, agricultural, environmental, and wildlife agencies, and other organizations use their recommendations to establish local/state guidelines or regulations for reducing the risk for disease from human-animal contact in public settings.

7. Animals of particular concern for transmitting intestinal diseases • calves, lambs, and goat kids • chicks and ducklings • reptiles and amphibians • any ill animalNote: animals infected with disease agents frequently show no signs of illness.

8. Why be concerned? • Disease agents of most concern: • E. coli O157:H7 • Salmonella • Cryptosporidium • Campylobacter All can cause diarrhea, stomach cramps, and fever. E. coli O157:H7 is of special concern because of a severe complication called hemolytic uremic syndrome (HUS). 5-10% of HUS cases are fatal

9. Groups at high risk for serious infection: • children under 5 years of age; • persons with waning immunity (e.g., older adults); • pregnant women; • cognitively impaired persons; • Immuno compromised persons who are not aged

10. Fight Bac ™! • The four ways to fight food-borne illness: • Chill • Cook • Clean (includes handwashing) • Separate

11. Activity • Use the cards you completed at the beginning of the presentation. • With people seated near you, sort the favorite foods into categories of similar things ( ie. Cooked, raw, cold or frozen and room temperature) • Identify which of the four ways to fight food-borne illness is related to the food. (Example: Corndog- chill, cook and separate)

12. What gets in the way? • Identify what keeps each of the 4 ways to Fight Bac ( Chill, Cook, Clean and Separate) from being implemented at fairs and festivals. • Have a discussion at your table.

13. Lessons learned from outbreaks • Animal factors: • Stressed animals generate more pathogens • Young animals generate higher levels of some enteric pathogens. • Human factors: • Inadequate handwashing • Lack of supervison for large groups of children • Lack of awareness of risk and risk-prevention • Hand –to mouth activities in animal areas • Infrastructure factors: • Inadequate handwashing facilities • Inadequate or poorly located temporary sanitation facilities • Inadequate separation between animal and food consumption areas • Inadequate manure disposal and animal washing facilities

14. What can be done to Fight BAC? • Identify one cost-effective change that your fair or festival can make to further assure the guests are given a safe, fun experience.

15. The National Association of State Public Health Veterinarians (NASPHV)/CDCRecommendations • Appropriate risk and risk reduction education for staff, exhibitors, and visitors. • Establish animal and non-animal areas • Clear signage • No visitor food or beverage in animal areas • Thorough cleaning and disinfecting if venues are used for animal and non-animal activities. • Establish transition areas between animal and non-animal areas

16. What are others doing? • www.uri.edu/ce/ceec/foodsafety • www.canr.uconn.edu/ces/foodsafety • www.publichealth.colombus.gov • www.foodsafety.gov • www.nwhu.on.ca • http://www.cdc.gov/healthypets/browse_by_diseases.htm • http://www.health.state.mn.us/divs/idepc/dtopics/animal/animal.html • http://www.cdc.gov/mmwr/preview/mmwrhtml/rr5404a1.htm • http://www.cdc.gov/foodborneoutbreaks/pulication/recomm_farm_animal.htm

17. Conclusion • Thank you for coming! • Remember your local CSU Extension office and health department are your partners in assuring guest satisfaction and safety at your fair or festival.

18. Fight Bac™ And Have Fun !