RAGBRAI Food Safety

1. RAGBRAI Food Safety Black Hawk County Health Dept Northeast Iowa Inspections

2. Most Important • Hand Washing • Time/Temperature Control • Don’t work when sick

3. Why temporary license? • Mobile Food carts are state licensed and inspected • Temporary licenses only for “events” • Ensure safe food handling, storage, hygiene, and accountability • Limit liability vendor & state • Non profits no longer exempt from licensing

4. Food Safety Begins with YOU Follow these tips: • Keep hair restrained • Don’t eat, drink, or smoke near food areas • Be healthy-don’t work when sick • Wear clean, neat clothing • Don’t wear jewelry • Have clean, washed hands & fingernails

5. Demonstration of Knowledge • Designated Person In Charge (PIC) must know food safety & be responsible for making sure food handlers know foodborne illness prevention and food safety principles. • PIC should know food code requirements • PIC should be able to demonstrate knowledge

6. Duties of Person In Charge • All employees/volunteers are under direction of PIC • PIC ensures effective hand washing, adequate cooking of food, checks temperatures (hot & cold holding), ensures food contact surfaces are properly washed, rinsed & sanitized • Report illness to PIC (vomiting, diarrhea, nausea, jaundice, sore throat w/fever)

7. Reportable Diseases • Salmonella typhi • E. coli 0157:H7 • Shigella spp. • Hepatitis A Virus • Norwalk Type Virus • If diagnosed • Report to inspector • Exclude from food

8. All workers must sign logbook Logbook must include every worker’s: • NAME • ADDRESS • PHONE NUMBER • DATE & HOURS WORKED • PIC maintains logbook for 30 days

9. Food Handling Store all food, equipment, utensils & single service items: • Off the ground • Above the floor • On pallets, tables or shelving • Protect from contamination (air, dust, moisture)

10. Milk & Milk Products Meat: Beef, Pork, Lamb Shell Eggs Fish Poultry Shellfish & Crustaceans Sliced Melons Baked/Broiled Potatoes Cooked Rice, Beans, or other heat treated plant foods Sprouts & Raw Seeds Garlic & Oil Mixtures Tofu Soy Protein Foods Potentially Hazardous Foods

11. Food Handling Cold Storage: • 41°F or less in refrigeration units • Insulated hard-sided container approved if maintains 41°F or less • Ice used as a coolant may not be used as an ingredient also • Measure internal temps at least every 2 hours • Maintain temps during transportation

12. Food Handling Cont. Hot Storage: • 135°F or above on all potentially hazardous foods • Electrical or propane equipment & grills allowed for cooking and/or hot holding • Sterno cans, steam tables, crock pots for hot holding ONLY • Stir foods at regular intervals • Discard after 4 hours if fall out of temp

13. Cooking Temperatures

14. Proper Reheating • Reheat Rapidly • Within 2 hours or less • Internal temperature at least 165°F • All product held for service next day (roast sliced for sandwiches, pulled meats, chili, soup, sauces) served hot • Do not mix old and new food • Hold at 135°F after reheating

15. Leftovers Hot held foods that are not used by the end of the day must be discarded NO LEFTOVERS

16. Cross Contamination • Prepare raw meats, fish, poultry in separate area from produce or cooked and ready to eat foods • Specific equipment to each type of food • Clean & sanitize food contact surfaces • Wiping cloths for one purpose only • Wash hands between tasks

17. Proper Thawing Four ways to thaw food properly: • In refrigerator 41°F or less • Submerged under running potable water of 70°F or less • In microwave then cook immediately • As part of the cooking process

18. Approved Food Source • All food supplies from an approved source • No home canned foods • Meat inspected by USDA (NO Not For Sale meats allowed) • All foods need to be cooked onsite; from or in a licensed facility • Transport vehicles clean and protected from contamination

19. Consumer Advisory If raw or undercooked animal foods such as beef, eggs, fish, lamb, poultry or shellfish is offered undercooked or ready to eat the PIC shall post the consumer advisory as required by food code.

20. Thermometers • In each refrigeration/freezer unit AND • Metal stem needed to check internal temps of both hot and cold foods • Must be accurate (calibrate) • Must have a range from 0° to 220°F

21. Food Display • Foods on display must be covered • Public cannot serve self from opened containers or uncovered food • Condiments: individual pkgs, squeeze containers or pump bottles only (ketchup, mustard, coffee creamer, sugar) • Milk: original container or approved dispenser

22. Food Display Cont. • Fruits & Vegetables: wash before used or sold (serving raw or cooked) • Store food at least 6” off ground • All cooking and serving areas shall be adequately protected from contamination • Barbeque areas shall be roped off or protected from public • Protect all food from customer handling, coughing or sneezing

23. Food Preparation NO BARE HAND CONTACT is allowed with ready to eat foods • Wear food safe gloves • Use utensils with handles • Use napkin or food grade papers WASH HANDS FREQUENTLY and especially before putting on gloves

24. Hand Washing Station • Insulated container at least 2 gallons • Filled with hot water • Flowing spigot • Basin or 5 gallon bucket below • Hand soap provided • Paper towels provided • Replenish as needed • At least one station per food stand

25. When to Wash Hands • After using restroom • After smoking, eating, drinking, chewing gum or tobacco • After handling raw meat • After touching unclean equipment • After sneezing, coughing, using tissue/hanky • After using any cleaning, polishing, or sanitizing chemical

26. When to Wash Hands Cont. • After taking out the garbage • After touching clothing or aprons • After clearing or busing dirty tables • After touching anything else that may contaminate hands, such as unsanitized equipment, work surfaces, wash cloths, face or other body part.

27. How to Wash Hands • Wet hands with hot running water • Apply hand soap • Rub hands together vigorously 10-15 seconds • Clean under fingernails & between fingers • Rinse hands thoroughly under running water • Dry hands

28. Where to Wash Hands • At designated hand washing sink only • Keep sink accessible • Keep sink clean • No dirty dishes/wiping cloths • Hand sanitizer should not replace hand washing

29. Use Proper Hygiene Habits • Frequent and thorough handwashing is of major importance to safe foods • Safely protect infected cuts & burns with gloves or finger cots • PIC should restrict or exclude sick workers • Don’t use common cloth towels for hand, dish or utensil wiping • Restrict eating, drinking & smoking to non food areas

30. Utensil Storage/Washing • Single-service plates, cups & tableware only • Dishwashing, only if pre-approved • Sanitize all food contact surfaces • Chlorine Bleach 100ppm • Other approved sanitizer • Maintain wiping cloths in sanitize solution • Keep solution clean

31. Water Supply • Use only clean potable drinking water • Food grade hoses and storage tanks • If not permanently attached identify hoses • Protect water supply from backflow • Dispose of wastewater according to law

32. Premises • At least one handwashing station in food prep area • If required, walls & ceilings protect from insects • If required, floors cleanable & control dust and mud • Adequate lighting; shielded • Food prep surfaces smooth/easily cleanable

33. Premises Cont. • Adequate number of garbage containers • Tight fitting covers in & out of stand • Adequate number of toilets and hand washing facilities at each event • Clothing & personal items stored at designated place away from food prep, food service & dishwashing areas

34. Disclaimer • This presentation is intended to implement Section 137F.7 of the Iowa Code and is not meant to be inclusive of all food safety practices. If anything has been omitted or has changed it is purely by accident. It is recommended the PIC familiarize themselves with the food code as it applies to their particular event.

35. THANK YOU! Tina Ahlberg Public Health Officer Northeast Iowa Inspections 1407 Independence Ave, 5th Floor Waterloo Iowa 50703 319-291-2413 Cell 319-415-8922 tahlberg@co.black-hawk.ia.us