LUCAS OIL STADIUM

1. LUCAS OIL STADIUM

2. FUN FACTS • There is enough capacity for seating in the stadium to fill over 1300 buses

3. Fun Facts • There is enough steel used in the construction of the stadium to build over 13,500 Volkswagon Beatles

4. Fun facts • It takes more time to bake a pizza than open the 4.5 acre roof

6. Health Department Role • Licensing and inspections required by law • Provide education • Employee health forms

7. Responsibility of Concession Stand Workers • Follow County regulations • Exclude sick employees from food service • Practice good hygiene • Maintain sanitation • Avoid temperature abuse • Ensure equipment & sinks are functioning properly • Keep personal food separate • Follow Centerplate management rules • Provide safe food to the public

8. Foodborne illness…when a person becomes ill after ingesting a contaminated food • Biological hazards – molds,viruses,bacteria,parasites • Chemical Hazards -cleaning agents,natural toxins,pesticides • Physical hazards –bone,glass,metal

9. Potentially Hazardous Foods…Foods that can support the growth of harmful bacteria • Foods high in moisture • Foods high in protein • Food low in acid

10. Examples of PHF • Cut Melon • Raw shell eggs • Raw seed sprouts • Garlic in oil mixture • Animal food • Cut or cooked fruits or vegetables • Cooked rice or pasta

11. Sources of Foodborne Illness • Food Handler • Food Contact Surfaces • Insects & rodents • Water, air, soil • Food

12. Common Foodborne diseases • Staphylococcus aureus • Escherichia coli 0157:H7 • Salmonella typhi • Shigella spp. • Hepatitis A • Norwalk Virus

13. Handwashing Steps • Designated handsink • Warm water • Soap • Lather • Friction for 20 seconds • Rinse • Dry on paper towels

14. handsinks on carts • Ensure that the handsink fresh water tank is filled with water • Ensure the handsink switch is turned on in order to wash hands • Ensure sink is stocked with soap & paper towels

15. Preventing contamination from hands Food employees shall not contact ready-to-eat foods - use spatulas, gloves, tongs, or other dispensing equipment Food employees shall wash their hands at appropriate intervals

16. Disposable Gloves • Wash hands before applying • Change at appropriate intervals • Dispose after each use • Apply over open cuts & burns

17. Personal Hygiene • No smoking in LOS facilities • Eating and drinking in the stands is prohibited • Wash hands after smoking, eating, drinking or using the restroom

18. Hair Restraints • LOS provide hair restraint • Group hats or visors that all match • Hair restraints must be worn at all times • Long hair or beards must be restrained in addition to hair restraint

19. In – Place Sanitizer • Luke warm water about 70°F • Get sanitizer from 3 bay sink • Test sanitizer with test strips 200 ppm • Store cloths in sanitizer • Change when soiled or every 2 hours • Use paper towels when utilizing sanitizer from a spray bottle (bar locations)

20. The “Temperature Danger Zone” Rapid bacteria and toxin production Hot food hot -cold food cold -nothing at room temperature

21. Internal Cooking Temperatures • Chicken breast 140º F • Hamburger, hot dogs & Sausage 140º F • Taco meat, meatballs, pulled pork BBQ 140º F • Holding Temperature 140º F

22. Holding • Hot holding- Above 140ºF • Refrigeration- Below 41ºF • Freezers- Below 0ºF

23. Taking a Temperature • Dial thermometer • Measure in the center of the food product • Insert two inches into product • Read temperature after pointer stabilizes • Sanitize between uses

24. In Use Utensil Storage • Store grill utensils on grill when not in use • Store all in-use utensils in the product • Wash, rinse & sanitize utensils every 4 hours

25. Handling of Ice • Store ice scoop with handle out of ice in ice bins • Do not store ice shovel on grease trap or ground • Keep lids to ice bins closed to minimize airborne contaminates correct incorrect

26. Utensil Washing & Sanitizing • Wash in hot soapy water in the left side compartment • Middle compartment, clean hot water to remove soap • Right side compartment, sanitize in cool water • Air dry on drain board

27. Test Strips • Quaternary Ammonia---------200ppm   

28. Storage of single service & packaged food incorrect • Do not store single service items, buns or popcorn on the ground, on any sink or on the grease trap correct

29. Personal Items • Personal items may not be stored in the stands • Personal beverages or food can not be stored in CP ice bins, coolers or freezers

30. Flushing lines • Beer drain lines need to be flushed with hot water • Ice bins and bar ice bins need to be flushed and emptied

31. Proper disposal of waste water • All waste water needs to be disposed of in mop sink or vendor commissary room • Waste water includes sanitizer water, steam well water, beer, handsink water, ice bins etc.

32. Clean up • Wipe down counters with sanitizer from the three bay sink • Clean the floors with chemicals at the mop sink

33. incorrect • Store the mop hanging Correct

34. Food Safety Checklist • Food Employee Reporting Agreement • Food Safety Checklist • Health Department inspections • Equipment repair sheet

35. THANK YOU! Kelli Whiting Temporary Event Coordinator Department of Food Safety Marion County Health Department 3840 N Sherman Drive Indianapolis, IN 46226 (317) 221-2240