Farmers Market Forum Lisa Harrison, Training Specialist IN State Dept. Of Health

Transcription

1 Farmers Market Forum 2018 Lisa Harrison, Training Specialist IN State Dept. Of Health

2 This presentation In this presentation we will discuss Part #1 - Basic temporary event sanitation Part #2 - Home Based Vendors basics of where they can and cannot sell

3 Part #1 Basic Temporary Sanitation

4 Health Departments 92 counties Fountain/Warren share East Chicago and Gary have separate city health department from Lake County 93 local health departments Indiana State Department of Health

5 Permits Local health departments set their own ordinances to address: Fee for food permits; the cost for a permit is different in each county

6 Foodborne Illness Risk Factors Poor personal hygiene Food from an unapproved source Inadequate cooking (cooling, reheating) Improper holding temperature Contaminated equipment

7 Personal Hygiene Is a Problem Personal hygiene is involved in one out of every four foodborne disease outbreaks 40% of foodborne illnesses are the result of poor handwashing Handwashing is the single most important means of preventing the spread of infection

8 Employee Illness Policy Symptoms Nausea Vomiting Diarrhea Sore Throat with fever Lesions Pathogens H- Hepatitis A E- E. coli (shiga-toxin) N- Norovirus S- Salmonella S- Shigella

9 Wear a Hair Restraint Hair restraints are required any time a food employee handles any exposed food or clean utensils This applies to everyone who qualifies as a food handler

10 Consumer Advisory Consumer advisory is needed if you are serving food items that will not be fully cooked This includes foods cooked to order

11 Temporary Units Must be constructed of suitable materials Must be smooth, easily cleanable Must have a floor Must have overhead protection Must have adequate lighting Must provide protection from insects, bad weather

12 Plumbing Backflow prevention device must be installed on each potable water inlet No permanent hose connections to sinks, faucets, without backflow prevention Use only hoses approved for potable water No garden hoses Don t let hose connections lay in water

13 Food Sources All foods served must be from an approved source Foods prepared in a private residence, or in a location not inspected, cannot be served

14 Facilities / Equipment Must Be Available to Provide Adequate: Dry storage Cold storage Hot storage Temperature monitoring Food preparation Food display Wet storage

15 Hot / Cold Storage Hot foods are held 135 o F. or above Cold foods are held 41 o F. or below Unpackaged ready to eat foods must NOT be stored in direct contact with ice Avoid potential cross-contamination in storage

16 Food Storage Refrigerator Storage Ready to eat (cooked) Fish, eggs Whole meats Ground meats Poultry Dry Storage 6 inches off the floor/ground Protected from overhead contamination Protection from weather

17 Photo Courtesy Ed Norris

18 Photo Courtesy Ed Norris

19 Wet Storage Containers of ice used for cooling foods should be drained Food packages cannot be subject to the entry of water Ice should be stored off the ground and not broken apart on the ground Photo Courtesy Lisa Harrison

20 Proper Handwashing Facility Is required if there is any food handling and/or open packages of any food being served The handwashing sink must be accessible at all times and used only for handwashing

21 Handwashing Requires: Potable hot and cold running water Suitable hand cleaner, paper towels A waste receptacle 20 seconds of your time Using hand sanitizers is not handwashing!

22 Proper Equipment Make sure equipment is suited to the task Crock pots are notoriously slow at heating foods Hot and cold holding units are designed to maintain a temperature, not change it

23 Cooking Cook shell eggs, fish, pork 145 o F. For 15 seconds Cook comminuted meat (hamburger/sausage), fish 155 o F. For 15 seconds Cook poultry, stuffed meats 165 o F. For 15 seconds Have a calibrated thermometer to check food temps

24 Foods Held From One Day To The Next, Served Only If Approved cooling methods are used Shallow pans, stirring, ice baths, divide into smaller portions, etc. Cooling is accomplished quickly From 140 o F. To 70 o F. in less than two hours From 70 o F. To 41 o F. in less than four more hours

25 Foods Held From One Day To The Next, Served Only If... Reheated foods to be hot held are reheated rapidly to 165 o F. Be sure your equipment can reheat rapidly

26 Food Protected from Contamination No bare hand contact with ready-to-eat food Gloves, papers, tongs, spatulas, etc. Lemons, apples, potatoes and other fresh fruit/vegetables must be washed prior to use Don t forget ice

27 Utensil Washing A three-compartment sink is required Wash Rinse Sanitize Air dry Photo Courtesy Lisa Harrison Photo Courtesy Ed Norris

28 Utensil Washing Use a ppm chlorine solution or a 200 ppm (minimum) quat solution for sanitizing in the third sink compartment Chlorine solutions must be changed often Wastewater must be disposed of in an approved disposal system, never on the ground

29 Cleaning / Sanitizing Clean and sanitize equipment and utensils every four hours Store wiping cloths in a proper sanitizing solution Have a proper test kit for measuring sanitizer strengths. The test kit must match the sanitizer used

30 Food and Utensil Display Protect food from contamination Sneeze guards Covers / wrappers Single-serve containers Utensils, stored to prevent contamination Samples need to be protected! Prevent customers from touching the food or the wrong end of a utensil.

31 What Exams Qualify? Any nationally recognized examination by the American National Standards Institute (ANSI) & Conference for Food Protection (FPP) Indiana Restaurant and Hospitality Assn. (National Restaurant Association) ServSafe Examination National Registry of Food Safety Professionals Food Safety Manager Certification Examination Experior Assessments Certified Professional Food Manager

32 Part #2 Home Based Vendors (HBV)

33 ISDH Terms A Home-Based Vendor is an individual who: Has made, grown, or raised a food product at their primary residence, property owned or leased by them Is selling the food product they made, grew or raised only at a roadside stand or farmers market; poultry, rabbit and eggs may be sold from the farm Complies with IC A Roadside Stand is: A place, building, or structure along, or near, a road, street, lane, avenue, boulevard, or highway where a HBV sells food product(s) to the public.

34 ISDH Terms A Farmers Market is a common facility where two or more farmers or growers gather on a regular basis to sell a variety of fruits, vegetables and other farm products directly to consumers Could be simultaneous with other events This is NOT an individual food establishment, such as a store that buys and sells local grown produce

35 Statutory Term Potentially hazardous food products (PHF) PHF are natural or synthetic foods that require temperature control because of capability to support: Rapid and progressive growth of infectious/toxigenic microorganisms Growth and toxin production of Clostridium botulinum In raw shell eggs, the growth of Salmonella enteritidis ph (acidity), water activity (Aw) and other intrinsic factors are considered when making a determination The term includes: meat, dairy, cut melons, cooked produce, raw seed sprouts, and garlic-in-oil mixture that are not modified in a way that results in mixtures that do not support growth

36 Statutory Term An End Consumer is a person who is the last person to purchase any food product and who does not resell the food product As found in IC (b)

37 Examples of HBV Products Baked goods cakes, fruit pies, cookies, brownies, dry noodles Candy and confections caramels, chocolates, fudge, hard candy Whole, uncut produce Tree nuts and legumes Honey, molasses, sorghum, maple syrup Jams, jellies, preserves only high acid fruit in sugar May be temperature controlled only for quality Some rabbit, poultry and in-shell chicken eggs Fermented produce traditionally pickling... when not in an oxygen sealed container

38 Can t be Done as a HBV Pickles, made by acidification or fermentation, cannot be sold by a HBV if the product is sold in an oxygen sealed container Low acid and acidified foods cannot be done by HBV Examples: Green beans, pickled beets, salsa, etc. Shell eggs not from a domestic chicken (duck, quail, turkey)

39 HBV Poultry Up to 1000 birds not a FE Can be sold to the end consumer at a Farmers Market, roadside stand, from the farm Over 1000 birds contact Meat and Poultry Division of the Indiana State Board of Animal Health (BOAH) 1-20,000 BOAH limited permit to sell to RFEs All poultry produced and sold at a farmers market or roadside stand must be sold frozen All poultry sold on the farm must be sold refrigerated at the point of sale

40 Labeling HBV food products must be labeled according to IC (c)(5) Producer s name and address Common or usual name of food product Ingredients of food product Net weight and volume or numerical count Date food product was processed The following statement in 10 point type: This product is home produced and processed and the production area has not been inspected by the State Department of Health.

41 Giving Samples of HBV Products IC (c)(3) says, practices proper sanitary procedures Sampling does not include the assembling of 2 or more HBV food products at point of sale Sampling must be discontinued if not conducted in a sanitary manner Practicing proper sanitary procedures include: Hand washing Sanitation of container packaging Safe storage of food product Protection from contamination

42 Additional Points for HBVs May not sell other commercially prepared products (prepackaged items) Shall not deliver to any location other than a farmers market or roadside stand (pre-ordering is acceptable) May not sell products in another state at a farmers market or roadside stand without meeting the requirements of that state

43 Questions Are there any questions? Lisa Harrison, ISDH Questions