2017 International Plowing Match (IPM)

Transcription

1 2017 International Plowing Match (IPM) Huron County Health Unit or huronhealthunit.ca ipmevent This document is available in alternative formats upon request.

2 Dear Food Vendor: This information package has been developed to help you understand what is required to operate a food premises at the 2017 International Plowing Match (IPM) hosted by Huron County. Food must be transported, stored, handled and prepared in accordance with the minimum operating requirements set out in the Health Protection and Promotion Act and the Food Premises Regulation, which can be found at the following links: Health Protection and Promotion Act ontario.ca/laws/statute/90h07 Food Premises Regulation ontario.ca/laws/regulation/ To operate a food premises at the upcoming IPM, vendors must complete and submit a Special Event Food Vendor Application (see attached or electronic copy) to the Huron County Health Unit at least 30 days (by August 19, 2017) prior to the event. Special Event Food Vendor Application huronhealthunit.ca/special-event-food-vendors-application Your Special Event Food Vendor Application must be received within the required time to allow for a public health inspector to review it and discuss any questions or concerns with applicants. Huron County Health Unit will conduct site inspection(s) of all food premises at various times during the event. It is recommended that all food handlers become certified. For more information, please visit our Safe Food Handling Course page. Safe Food Handling Course huronhealthunit.ca/health-topics/food-safety/safe-food-handling-course Should you have any questions or require further information or assistance, please contact a public health inspector at or We look forward to working with you and wish you all the best at the event! Yours truly, The Huron County Health Unit 1

3 Food Vendor Requirements Food and Water Food must be transported, stored, handled, and prepared in accordance with the Ontario Food Premises Regulation. All food must come from a safe source. All meat and poultry must be inspected, eggs must be graded, and milk and milk products must be pasteurized. All water must be from an approved potable supply. Only food-grade water hoses must be used to connect to water supply. All meat products must be inspected, approved and are identified as such. Premises Structure Food preparation, cooking, and serving areas must have a suitable overhead cover (e.g., a roof, canopy, tarp, etc.) and a floor/ground covering (e.g., concrete, wood, or other solid surface). The structure must be constructed to prevent contamination of the food by dust, rain, birds, etc. Handwashing In areas where food is handled, a permanent (i.e. built-in sink) or temporary (i.e. rental sink) handwashing station must be present in a convenient location. Liquid soap in a dispenser and paper towels must be included. It s not adequate to have only hand sanitizer on site; soap and water are required for handwashing. Gloves are not a substitute for handwashing. You can use them, but change them often. Wash your hands with soap and water before you put on a fresh pair. Handwashing is the most effective way to prevent the spread of microorganisms when done correctly. 2

4 Food Handing and Protection Separate raw and ready-to-eat foods during transportation, storage and preparation to prevent cross-contamination. Handle food with utensils (e.g., tongs, spoons, ladles, etc.) to reduce direct hand contact with food. Napkins or deli paper can be used to handle dry goods like pastries and buns. Cover all food (including ice) during preparation, storage, display and transportation to protect it from contamination (e.g., dust, dirt, insects, rodents and rain). Use food-grade plastic wrap, foil, sneeze guards, containers with tight-fitting lids or cabinets to completely cover the food. Store all food and supplies at least 15 cm (6 inches) off the floor or ground. If food samples are provided, protect them from contamination. Keep them covered and serve in individual containers or provide toothpicks or a serving utensil. Transport, store and maintain hazardous foods at the required temperatures. Provide an indicating thermometer in each cold holding unit. Keep cold foods cold at 4 C (40 F) or less and hot foods hot at 60 C (140 F) or hotter. Hazardous foods must not remain in the temperature danger zone, between 4 C (40 F) and 60 C (140 F), for more than two hours, or maximum one hour if outdoor temperatures are above 32 C (90 F). If food is left out longer, throw it out. Transport hot and cold foods quickly from place to place. Use thermal insulated containers with cold or hot packs, or refrigerated trucks to maintain hazardous foods at the required temperatures. Cook and reheat hazardous foods to the required temperatures. Use a probe thermometer to check the internal food temperature at the thickest part of the food without touching bones, fat or the side of the container. 3

5 Cleaning and Sanitizing Dishes must be cleaned using the correct method of wash, rinse and sanitize using either two or three-compartment sinks. 4

6 Sanitizing solutions for dishwashing: 0 Chlorine: 100 parts per million (ppm) 0 Quaternary Ammonium: 200 ppm 0 Iodine: 25 ppm Use test strips to ensure the sanitizer is at the correct concentration. Provide a sufficient number of clean utensils for back-up. Store clean utensils and equipment in clean, washable containers. Sanitizing Surfaces Sanitizing solutions (in a bucket or spray bottle) must be available to sanitize food contact surfaces. Use a quaternary ammonium compound, iodine or chlorine solution at double the concentration on the product package. Prepare sanitizing solutions daily and change them frequently throughout the day. Waste Disposal Provide appropriate-sized garbage containers. Keep them clean and empty them frequently. Dispose of garbage as directed by the International Plowing Match Committee. Grease from fryers must be stored in covered, non-flammable and durable containers, and is to be disposed of as directed by the International Plowing Match Committee. Wastewater Disposal Waste water must be collected in a covered, durable container of sufficient size for the amount of waste produced. The container must have a gauge or be made of clear or opaque material. Dispose of waste water as directed by the International Plowing Match Committee. Waste water must not be disposed of on the ground. All the best at the 2017 IPM! For more information, please call Huron County Health Unit, or

7 2017 IPM Food Vendor's Application VENDOR S CONTACT INFORMATION Contact name: Concession name: Mailing address: Phone number: Day time Evening Cell Fax number: (for multiple events, please use following Multiple Event Form) SCHEDULE FOR YOUR CONCESSION Date(s) attending event: Type of food premises: Preparation/serving kitchen Mobile catering truck or cart Temporary booth Other DESCRIPTION OF SERVICES Are you a vendor from outside of Huron County? If yes, attach your most recent health inspection report. Is cold holding provided? If yes, method: Mechanical refrigeration Cooler Other A thermometer must be in cold holding units to ensure proper temperatures of 4 C or lower. Is hot holding provided? If yes, method: Chafing dish Barbecue/grill Oven Other Is cooking/re-heating of food required? If yes, method: Barbecue/grill Oven Fryer Other Water supply: Is potable (drinkable) water supplied? Is hot and cold running water under pressure supplied? Handwashing stations with soap and paper towel in a dispenser provided? Dishwashing sinks provided? If yes, method: 3 sinks 2 sinks What sanitizer will be used? Chlorine QUAT Iodine Other Garbage bins supplied? (Garbage must be disposed of at least daily) Is storage for food provided so that it is off the ground 15 cm? I, (print name) certify and accept responsibility for ensuring the information provided is correct and will be adhered to. I will notify the Health Unit of any changes to my application. Date Signature of applicant

8 Multiple Event Form Please note: You don't need to submit an application for the events below if you're serving the same foods as you stated on the Menu Form. But if you're serving and selling different food, submit a new Special Event Food Vendor's Application detailing the foods and sources. If you're attending more than one special event within Huron County, please list the events below.

9 Menu Form Personal information on this form is collected under the authority of the Health Protection and Promotion Act, R.S.O. 1990, Chapter H. 7. and in accordance with the Personal Health Information Protection Act and/or the (Municipal) Freedom of Information and Protection of Privacy Act, for the purposes of providing public health programs and for statistical purposes. For more information see Mail: Huron County Health Unit, 77722B London Road, R. R. #5 Clinton, Ontario N0M 1L0 Fax: Online: huronhealthunit.ca/ipmevent