Transcript Farmers’ Markets Indiana State Department of Health Food Protection Program Food Laws • • • • • • 410 IAC 7-24: Retail Food Code 410 IAC 7-22: Certified Food Handler 410

Farmers’ Markets
Indiana State Department of Health
Food Protection Program
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Food Laws
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410 IAC 7-24: Retail Food Code
410 IAC 7-22: Certified Food Handler
410 IAC 7-23: Civil Penalties
IC 16-42-1 & 2: FD&C Act
IC 16-42-5: Food Establishment Act
IC 16-42-5.2: Certified Food Handler Act
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Food Permits
• Local Health Departments (LHD) issue
permits according to local ordinances
• Applications for the permits must be
submitted by the food vendor
• Fees are usually collected for permits
• Event Organizer or Market Master should
work with the LHD to help vendors with
the requirements of that city or county
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Temporary Events
• Definition of Temporary Food
Establishment
“Temporary food establishment” means a
retail food establishment that operates for a
period of no more than fourteen (14)
consecutive days in conjunction with a
single event or celebration with the
approval of the organizers of the event or
celebration.
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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
• Do not use un-pasteurized (raw)
milk products
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Exceptions for These Low Risk
Value-Added Foods
• Production of:
– Maple Syrup
– Honey
– Sorghum
– Freezer meat, poultry, and rabbit
– Whole uncut produce
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Potentially Hazardous Foods
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Dairy products
Meat products
Eggs
Sliced melons
Raw sprouts
Cut tomatoes
Other
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Potentially Hazardous Food
• Meat, Poultry, Dairy, and Egg products
– Transported and stored either under
refrigeration or frozen
– From an establishment inspected by
Indiana Board of Animal Health, Indiana
State Egg Board, or by USDA
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Other Processed Food
• Inspected by ISDH, FDA, or LHD
– Sauces and Dressings
– Jams, Jellies, and Fruit Butters
– Pickles
– Salsas
– Soups and Dips
– Baked goods
– Etc.
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Onsite Food Preparation
• Handling of open / exposed food, such
as:
– Cutting up produce
– Preparation of samples
– Preparation of sandwiches
– Dishing up food for customers
– Handling of baked goods
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Food Preparation
• All food must be protected during every
step of its life from origin to service
• A suitable probe thermometer must be
used to check food temperatures
• Know the limitations for your operation
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Food Samples
• Samples require food preparation
• Handwashing is a must
• Prevent contamination from
– Hands
– Consumers
• Use clean & sanitized utensils
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Overhead Protection
• Overhead
Protection
–Needed if
preparing food
at site
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When to Wash Hands
• Before placing gloves on hands
• After using the restroom, coughing,
sneezing, blowing your nose, or after a
break
• Before and during food preparation
– When switching between raw food and
ready-to-eat foods
• After engaging in other activities that
contaminate hands
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Hand Washing Requires
• Potable hot and cold running water
(recommend at least 100°F)
• Suitable hand cleaner (i.e. soap)
• A waste receptacle
• 20 seconds of your time
• Dry hands with disposable towel
• Using hand sanitizers is not hand
washing!
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Hand Washing Facility
• The hand washing facility must be
accessible at all times
• Do not block hand washing facility for any
reason, such as:
– Storing utensils
– Dumping food waste
– Tables and carts
• Using hand sanitizers is not hand
washing!
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Temporary Set-up for Handwashing
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Example of Temporary Set-up
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What Is a Ready-To-Eat Food?
• Food that is edible, and would require
no further washing, cooking, or
preparation to be safe
• This includes bread, raw, washed cut
fruits and cut vegetables
• This includes any foods presented to
customers for consumption
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Any Ready-to-Eat Foods?
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Hands Off Ready-To-Eat Foods!
• Evidence has shown food handlers’
hands are the most common source of
viruses and bacteria transmitted to food
• Rules require the use of a “utensil”
when handling ready-to-eat food
– Gloves, papers, tongs, spatulas, etc.
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Example of Proper Handling
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Cooking Temperatures
• Cook shell eggs, fish, pork
– 145oF For 15 seconds
• Cook ground meat (hamburger)
– 155oF For 15 seconds
• Cook poultry, stuffed meats
– 165oF For 15 seconds
• Be very afraid of partial cooking!
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Hot/Cold Holding of Foods
• Hot PH foods are held 135oF or above
• Cold PH foods are held 41oF or below
• Unpackaged ready-to-eat foods are
NOT stored in direct contact with ice
• Avoid potential cross-contamination
in storage
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Example of Improper Cooling
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Cold Storage and Holding
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Example of Mobile
Mechanical Refrigeration
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Hot Holding Units
• These are not cooking units, only
for holding the proper temperature
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Cooling of Leftovers PHF’s
• Cooling of food is accomplished quickly
– From 135oF To 70oF In less than two hours
– From 70oF To 41oF In not more than four more
hours
• Foods Held From One Day To The Next, Served
Only If . . .
– Foods cooled from previous day are reheated rapidly
to 165oF
Remember: Food in the Danger Zone (135ºF to
41ºF) too long must be disposed
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Cooling Methods
• Approved cooling methods must be used if
any PHF’s will be reused
• The following methods may be used:
– Shallow pans
– Stirring
– Ice baths
– Divide into smaller portions
– Etc.
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Prevent Cross Contamination
• Never store raw foods over ready-to-eat
foods in cold holding units. Examples:
– Raw poultry above produce
– Raw hamburger above baked goods
• Avoid contaminating ready-to-eat foods
with contaminated equipment. Examples:
– Tomatoes on a meat cutting board
– Cutting up produce after cutting up
raw meat
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Dry Storage
• Food and equipment stored at least 6
inches or more above the “floor” or
ground
• Protect against overhead contamination
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Wet Storage
• Containers of ice
used for cooling
foods should be
drained
• Food packages
cannot be subject
to the entry of
water
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Food Display
• Protect food from contamination
– Sneeze guards
– Covers / wrappers
– Single serve containers
– Utensils
• “Samples” need to be protected!
– Prevent customers from touching the food
or the “wrong” end of a utensil
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Handles
Up!
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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 employee
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Storage of In-Use Utensils
• In the food with their handles above the
top of the food and the container
• On surfaces that are cleaned and
sanitized
• In running water, such as ice cream or
mashed potato scoops
• In water maintained clean and at a
temperature of at least 135°F
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Utensils
• Have back up utensils if one becomes
contaminated. Or have a way to wash
your utensils, such as
– Three compartment sink
– Mechanical warewashing unit, or
– Portable tubs that are large enough to
submerge your utensils
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Three Compartment Sink
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Warewashing Machine
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Temporary Set-up for Warewashing
WASH
RINSE
SANITIZE
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Utensil Washing
• Use 50 – 100 ppm chlorine solution, 200 ppm
quaternary ammonia compound solution, for
sanitizing in the third sink compartment
– Chlorine solutions must be changed often
• Follow manufactures use directions on the
label of container
• Have the proper test kit for measuring the
sanitizer strength
– The test kit must match the sanitizer used
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Potable Water
• “Drinking water” means water that
meets the requirements of 327 IAC 8, the
term is traditionally known as potable
water, the term does not include:
– Boiler water
– Mop water
– Rainwater
– Wastewater
– Nondrinking water
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Wastewater
• “Sewage” means liquid waste
containing animal, vegetable matter,
and chemicals in suspension
• Sewage shall not be dumped on the
ground and must be disposed of
according to law
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Cleaning / Sanitizing
• Clean and sanitize equipment and
utensils every four hours
• Store wiping cloths in a proper
sanitizing solution when not in use
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Pest Control
• To limit the food source for ants, flies,
and yellow jackets
– Remove trash and substances that are a
food source
– Keep food covered and protected
– May need to use other methods, such as
• Screening
• Fans
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Labels on Packaged Foods
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Label requirements
1. Common name of the food
2. List of ingredients if more than two
3. Declaration of the quantity of
contents
• Either by weight/volume or amount
of pieces in the container
4. Name and address of business
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Health Claims
• If a health claim is made for any product,
then mandatory nutritional labeling is
required, such as
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Heart healthy
Cures cancer
Improves eyesight
Light or low fat
Sugar free
Etc.
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Example of Improper Labeling
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Example of Proper Labeling
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Certified Food Handler
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One (1) certified food handler per facility
Exempt food establishments by menu:
1. Heating or serving precooked foods
2. Preparing or serving a continental breakfast
such as rolls, coffee, juice, milk, and cold
cereal
3. Preparing or serving nonalcoholic or
alcoholic beverages that are not potentially
hazardous beverages or ice
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Certified Food Handler (cont.)
4. Preparing or serving packaged or
unpackaged foods that are not
potentially hazardous foods, including
elephant ears, funnel cakes, cotton
candy, confectionaries, baked goods,
popcorn, and chips and grinding coffee
beans
5. Providing prepackaged food in its
original package
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Certified Food Handler
• Exempt institutions
– Hospitals, Nursing Homes, Assisted Living,
Continuing Care Facilities, Public and Private
Community Mental Health Centers, Area Agency
on Aging that provides food under a nutrition
service program (but not the place where the
food is prepared)
– A food pantry that is operated or affiliated
with a nonprofit organization that is exempt
by Section 501(c)(3)
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Farmer’s Market Guidance
• ISDH will be developing guidance for
LHD’s
• Working in conjunction with Purdue
University and Indiana Cooperative
Development Center
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Contact Information
• ISDH Food Protection Program
– 317/233-7360
• BOAH
– Meat & Poultry program 317/227-0355
– Dairy 317/227-0350
• Indiana State Egg Board
– 765/494-8510
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What is INShape Indiana?
INShape Indiana was created by
Governor Mitch Daniels in 2005 to
encourage Hoosiers to live healthier for
themselves, for their families, for their
communities, and for Indiana.
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INShape has Three Goals
INShape wants Hoosiers to:
• Give up tobacco
• Become more active
• Eat more fresh fruits and vegetables
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The Partner Program
• To accomplish its goals INShape has to change
people’s lifestyles, their culture and we cannot do it
alone
• INShape cannot make people healthier, but we can
help make being healthy easier
• We want to increase the visibility of local businesses
that offer healthy choices
• In return for increased visibility, we would like the
businesses to offer something to our members
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Coupons Work
• Between 2001 and 2002 online coupons rose 111%,
according to Carolina Manufacturer Services
Incorporated
• A study by Promotions Decisions, Inc. determined
that placing an item on sale increases purchases by
16%; a coupon for the same product increased sales
24%
• A previous study by the same company found that
53% of all coupon users were new or lapsed
customers
• New buyers are more likely to try new products at a
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discount when the perceived risk is lower
Coupons are….
• Advertisements: Partnering with ISI means
that the ad itself and access to our 10,000
members is free
• Welcome Signs: Encourage new business by
presenting a welcoming image, even to those
that do not drive by your location
• Business Cards: Convey basic information
about when your open and what’s in season.
Everyone needs a reminder now and then
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Coupons are….
• Enthusiastic: Our coupons do not randomly blanket
large regions; they are directed through our website
to the same people you see and want to see at your
market
• Value-Rich: Direct your consumers to the products
you want to move. Change them weekly or not at all.
Coupons can be designed to fit the needs of your
market
• Thank-you Notes: Not only can you obtain new
customers you can retain the ones you have by
letting them know you appreciate their business
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INShape Contact
Eric Neuburger
2 North Meridian Street
Indianapolis, Indiana 46204
317.233.7671
[email protected]
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Questions?
www. in.gov/isdh
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