Food safety issues in Events

Food protection

The food stall must be designed and constructed in such a manner so as to prevent the contamination of food. The following measures must therefore be taken:

• Food must be protected from contamination by street dirt, traffic fumes, flies, animals and the general public

• All food stalls must be cleaned and maintained to a very high standard. They must be properly pest-proofed All panels must be tight fitting, leaving no access for rodents or insects

• Food on display must be adequately protected by the provision of sneeze screens

Food storage 

All food shall be prepared in the food stall unit or in designated premises specially registered for that purpose.

In order to prevent the transfer of food poisoning bacteria from raw foods (especially meat and poultry) to cooked or prepared foods, it is very important that they are stored separately.

Do not overload refrigerators or freezers as this prevents cool air circulating. They must be defrosted and cleaned regularly. Where separate storage is not available for raw and cooked foods, the following system must be adopted;

Top shelves: Cooked Meats Prepared Products

Middle shelves: Dairy Produce

Bottom Shelf: Raw meats and fish

 

Temperature control 

The whole area of temperature control is extremely important in preventing the proliferation of food poisoning bacteria.

Refrigeration and storage 

Refrigeration is important since it slows down the multiplication of food poisoning bacteria. Meat and meat products, milk and milk products and all other food and food materials susceptible to rapid temperature of 31^C or less except when heated or cooked for sale as hot food

Hot holding and food storage

Hot food must be kept at a temperature of at least 63oC and hot cabinets and bain-maires must be provided for this purpose. Freezer and Food Storage A deep freezer unit must be provided if products normally cooked from frozen are to be stored in the food stall. The temperature of a deep freezer unit must be kept at a temperature of -18oC or colder.

Temperature measurement and monitoring 

A suitable thermometer must be kept in the food stall and regular temperature checks must be carried out on a daily basis to ensure that correct temperatures are maintained. Precautions should be taken against transferring micro-organisms from raw to cooked foods when taking temperature readings - the probes should be wiped and disinfected using disposable sterile wipes before and after each use.