FOOD SAFETY AT TEMPORARY EVENTS

The final capstone presentation provides an overview of eight short training videos and lessons learned from the capstone.

Obtaining the appropriate license as a food vendor is necessary to safely prepare food for sale to the general public. Not every type of vendor will require a temporary food dealer license. In this presentation, three objectives are met: to determine if you need a temporary event license to sell food in the City of Milwaukee; how to submit an application for a temporary event license and payment to the City of Milwaukee’s City Clerk Licensing Division; and how to obtain your license.

The presentation explores the requirements for the construction of a temporary event booth including: roof and wall requirements, lighting, flooring, dry storage, special considerations for grill areas, potable water, waste water and grease, garbage, electrical power, portable toilet facilities, pest control, petting zoos.

The presentation explains how to properly wash hands and identifies the areas that are most often missed when washing hands. A brief explanation of when to wash is also discussed. The segment is concluded by visually showing and verbally explaining how to setup a temporary hand wash station when water under pressure is not available.

Presentation three provides an overview of personal health and hygiene requirements for staff working at a temporary event food booth. Management’s requirements for excluding or restricting ill employees is discussed in depth.

Presentation four focuses on cleaning and sanitation. Topics covered in this segment include: how to heat water at your event, proper warewashing procedures, common sanitizers and their concentrations, and alternatives to warewashing at your event.

Presentation five focuses on food safety. Topics discussed include: temperature control, thermometers, cold holding, cooling, using ice, hot holding, and reheating.

Presentation six is the final food safety informational presentation. Cooking temperatures of various food items are discussed in detail along with when and how to use a consumer advisory when uncooked or undercooked food items are served.

Presentation seven concludes the mini-series. The presentation explores: an overview of the mini-series; an overview of national foodborne illness data; pathogens; norovirus; The CDC’s 5 foodborne illness contributing factors; the number of temporary event inspections conducted in Milwaukee, Wisconsin in 2018, 2019, and 2021; a review of CDC’s 5 risk factors and temporary event data; and the CDC’s five intervention strategies to avoid foodborne illness