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Health Commissioner Julia Sheen reminds food vendors and booth operators to follow simple tips such as frequent hand washing when dealing with meat and poultry to guard against potential food borne illnesses during the Crucian Christmas Festival.
“Environmental Health staff will conduct periodic inspections to ensure that anyone handling food has the required Food Handler’s Card and is following food safety procedures,” Sheen said.
Sheen said that food vendors are required to apply for a Health Permit with the Department of Health and pay all associated fees prior to events. In addition, all food vendors, booth operators and workers preparing and assisting with food and drink preparation, must obtain an individual Food Handler’s Card, commonly referred to as a “health card.”
The Department recommends that booth operators follow these food safety measures:
- Hands – Wash hands frequently. Use disposable paper towels, as much as possible, for drying hands.
- Storage – Store food and keep clean water for cooking in covered containers.
- Sanitize - Keep liquid soap, bleach for cleaning and sanitizing. Clean work surfaces between contact, especially between raw and cooked foods.
- Hair restraints – All food handlers should wear hairnets.
- Food temperatures – Refrigerators should be capable of keeping foods colder than 45 F; hot foods (chafing dishes) must be kept warmer than 140 F.
- Cleaning – Recommend use of three plastic basins for hand washing as well as washing, rinsing-sanitizing all utensils, pots, pans.
- Trash - Garbage receptacle should be covered.
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