Presentation Outline. What is a Special Event. Public Health Requirements for Special Events

Transcription

1 Public Health Requirements for Special Events Presented by Environmental Public Health Services First Nations and Inuit Health, Health Canada Presentation Outline What is considered a Special Event? What do we consider food handling? Environmental Public Health Concerns Public Health and Sanitation Requirements Role of the CHR in Special Events Role and Services of Environmental Public Health What is a Special Event The Alberta Food Regulation defines this as: An event open to and where food is made available to the general public that operates for not more than 15 days within in a calendar year..and includes, without limitation, fairs, festivals, exhibitions, promotional events and carnivals.

2 Examples of Special Events occurring in First Nations Pow Wows, Treaty Days, Fairs, Concerts, Festivals, Sports Days and other community celebration. Private events such as weddings, funerals etc. that are not open to the general public would not be included. Events where food handling is occurring are usually triggers for our involvement. What do we consider Food Handling? The supply, sale, offering for sale, processing, preparation, packaging, providing, display, service, dispensing, storage or transportation of any food (including water) that is intended for public consumption. This definition is quite broad and may apply in many cases. Environmental Public Health Concerns Large gatherings of people in one place at one time. Creates a demand for sanitary services like potable water and washrooms. Generates a lot of garbage and other waste that must be properly managed. In the event of an outbreak there is a potential for a large number of people to be affected.

3 Environmental Public Health Concerns Special events typically happen outdoors where there may be: Limited access to water and wastewater systems. Potential for failure or unpredictability in electrical power. Potential for contamination. Exposure to the elements. Contamination of food and water to insects and other pests during storage and transport. Environmental Public Health Concerns Inexperienced food handlers. Volunteers and family members (including young children) who don t normally handle food may not aware of sanitary practices. Environmental Public Health Concerns Foods prepared from unapproved facilities. Home kitchens are not permitted to prepare food for public consumption. Some people see special events as an opportunity to make a quick buck and ignore food safety requirements.

4 Environmental Public Health Concerns Transient visitors and food vendors. People may get sick and then return to their communities, potentially spreading disease. Environmental Public Health Concerns To minimize the risk to the public, Environmental Public Health Services provides advice and consultation to leadership and event organizers. Public Health and Sanitation Requirements

5 Elements of a Sanitary Operation Potable Water Wastewater Disposal Properly Constructed Facilities Safe Food Handling and Storage Handwashing Dishwashing and Sanitation Solid Waste Disposal Public Toilet Facilities Potable Water Only water that is safe for human consumption may be used in food service and provided to patrons of a special event. Water must be obtained from a source approved by Environmental Public Health Services. An adequate volume to meet the needs of the demands of the special event. Potable Water Water storage containers, hoses and connections must be composed of foodgrade material and should be properly disinfected prior to use. Sampling may be required to ensure water quality.

6 Sewage Disposal Wastewater produced in food preparation must be properly handled to prevent attracting pests and contamination of the environment. Storage tanks must be adequately size to prevent overflow. Wastewater may be collected and stored temporarily onsite but final disposal must be done at an approved sanitary location: E.g. Sanitary sewer or hauled to a community lagoon Facility Construction Ideally, facilities used in temporary food service must be constructed in a manner to allow cleaning. All floors, counters, walls and food preparation surfaces must be: Smooth Impervious (does not absorb moisture/grease) Easily Cleaned Facility Construction A food booth with enclosed walls and roof for protection from elements and entry of insects. Flammable materials such as propane tanks, must be properly protected and kept away from high heat. Any openings should be fitted with screens. Animals are not permitted into areas where food is being stored and prepared.

7 Safe Food Handling and Storage Foods not handled or prepared on-site must come from an approved source such as: Community kitchens Restaurants Catering Facility Foods prepared in homes or private kitchens are not permitted. Safe Food Handling and Storage Perishable food must be kept out of the Danger Zone. Cold foods must be held below 4 o C Hot foods must be held above 60 o C Cook and reheat foods to a minimum of 74 o C. Frozen food must be kept in a frozen state. Safe Food Handling and Storage Safe food temperatures must be verified with a thermometer. A probe thermometer is ideal for this purpose.

8 Safe Food Handling and Storage Foods must be covered at all times to prevent contamination from dirt, dust and handling from public. Food must be stored off the floor/ground. Where possible avoid direct handling of ready-to-eat food. The use of tongs, serving spoons or napkins is recommended Safe Food Transportation If foods are obtained/prepared at another approved facility and are to be transported, they must be protected from contamination. Covered at all times Temperature controls for perishable food Vehicle maintained in a clean and sanitary manner Safe Food Handling All food must be protected at all times from contamination from dirt, dust, handling by public and pests.

9 Handwashing Where food is being handled, there must handwashing provisions. Handwashing stations must consist of the following: Free flowing warm water (at least 30 C) with spigot to control flow Liquid Hand soap Paper Towels Catch basin for wastewater Garbage bin for waste Liquid handsoap Hot & Cold Running Water Handwashing Paper Towels Wash Basin Garbage Receptacle

10 Exception to this Requirement Operations that only sell or serve pre-packaged foods (low risk) such as candy, bottled beverages, ice cream bars etc. in their original packaging are not required to have handwashing. Hand Sanitizers The use of hand sanitizers is effective for low level hand contamination. Not effective for heavily soiled and dirty hands. Should not be considered a replacement for handwashing. Dishwashing and Sanitation It is recommended that single service utensils be used for food service, whenever possible. Other equipment used in food preparation and service must be properly washed, rinsed and sanitized.

11 Example of Temporary Dishwashing Set up Sanitizing Procedures Chlorine bleach is the most commonly used sanitizer. A 100 ppm solution is required. Mix 1 tbsp. bleach to 1 gallon water Recommend replacing solution regularly as chlorine effectiveness diminishes in the presence of oxygen and sunlight. Sanitizing Procedures Always test solution with test strips to verify sanitizing concentrations are being met. Another option is to use very hot water at 77 C. Ensure dishware and other equipment are permitted to air dry.

12 Dipper Wells If serving ice cream served there must be an adequate number of dipper wells. The dipper well must be connected to a continuously flowing supply of water at all times to ensure adequate rinsing of the scoop. Alternatives: Clean and sanitize scoop after each use; Provide scoops for each product. Solid Waste Disposal During outdoor gatherings, large volumes of garbage are produced. Lined garbage receptacles must be provided for proper disposal. Garbage receptacles must be emptied as often as needed. Garbage receptacles must also be provided with lids to reduce odours and pest problem. Solid Waste Disposal Litter should be monitored by organizers and maintained to prevent accumulations that may result in: Pest problems (birds, stray dogs, flies, other insects etc.) Offensive odours

13 Public Toilet Facilities A minimum number of temporary toilets must be provided based on number of persons in attendance. Handwashing facilities must also be provided to allow people to wash their hands: The use of hand sanitizers does not replace the need for handwashing facilities Toilets should be monitored for supplies, cleanliness and maintained as necessary. Minimum Public Toilet Facilities Number of Persons Number of Temp. Toilets Male 2 Female Over plus1 for each additional plus 1 for each additional 150 Public Toilet Facilities

14 Role of the CHR The CHR has an important role to play in assisting the EHO during special events. Their tasks may include but not limited to: Organizing food safety training for the community Providing information to community members Water sampling before and during the event Accompanying the EHO during inspections Following up on violations for the EHO Alerting the event organizer and/or EHO of unsafe or unsanitary conditions Role & Services of the Environmental Health Officer Please notify your EHO of special events happening in your community at least 4 weeks in advance: Where possible the EHO may be able to participate on an organizing committee where information can be shared during the planning process Food vendors should be given the requirements before they set up. The EHO may provide safe food handling training to community members, volunteers and vendors. Role & Services of the Environmental Health Officer Inspection Services Special events may be inspected shortly before and during the operation. Follow-up inspections if necessary. EHO would issue their approval for operations meeting standards. Required Actions may include: Correcting food safety violations. Disposal of unsafe food. Closure of operations.

15 Involve your Environmental Health Officer Upon completion of inspections, the results are reported to the Chief and Council. Summary There are many public health issues to consider when dealing with special events including safe food, water and proper sewage disposal. Requirements for food handling are needed to ensure risks are minimized. Special events are subject to approval and inspection by Environmental Public Health Services. The CHR has an important role to play in assisting their EHO. Summary We support communities that wish to hold special events. Our goal is to assist the communities in delivering a successful event by ensuring that special events meet minimum public health requirements and are carried in out in safe and sanitary manner.

16 An ounce of prevention is worth a pound of cure. -Benjamin Franklin Questions?