RAGBRAI Food Safety
Black Hawk County Health Dept
Northeast Iowa Inspections
Most Important
• Hand Washing
• Time/Temperature
Control
• Don’t work when sick
Why temporary license?
• Mobile Food carts are state licensed and
inspected
• Temporary licenses only for “events”
• Ensure safe food handling, storage,
hygiene, and accountability
• Limit liability vendor & state
• Non profits no longer exempt from
licensing
Food Safety Begins with YOU
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Follow these tips:
Keep hair restrained
Don’t eat, drink, or smoke near food areas
Be healthy-don’t work when sick
Wear clean, neat clothing
Don’t wear jewelry
Have clean, washed hands & fingernails
Demonstration of Knowledge
• Designated Person In Charge (PIC) must
know food safety & be responsible for
making sure food handlers know
foodborne illness prevention and food
safety principles.
• PIC should know food code requirements
• PIC should be able to demonstrate
knowledge
Duties of Person In Charge
• All employees/volunteers are under
direction of PIC
• PIC ensures effective hand washing,
adequate cooking of food, checks
temperatures (hot & cold holding), ensures
food contact surfaces are properly
washed, rinsed & sanitized
• Report illness to PIC (vomiting, diarrhea,
nausea, jaundice, sore throat w/fever)
Reportable Diseases
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5.
Salmonella typhi
E. coli 0157:H7
Shigella spp.
Hepatitis A Virus
Norwalk Type Virus
• If diagnosed
• Report to inspector
• Exclude from food
All workers must sign logbook
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Logbook must include every worker’s:
NAME
ADDRESS
PHONE NUMBER
DATE & HOURS WORKED
PIC maintains logbook for 30 days
Food Handling
Store all food, equipment, utensils & single
service items:
• Off the ground
• Above the floor
• On pallets, tables or shelving
• Protect from contamination (air, dust,
moisture)
Potentially Hazardous Foods
• Milk & Milk Products
• Meat: Beef, Pork,
Lamb
• Shell Eggs
• Fish
• Poultry
• Shellfish &
Crustaceans
• Sliced Melons
• Baked/Broiled Potatoes
• Cooked Rice, Beans, or
other heat treated plant
foods
• Sprouts & Raw Seeds
• Garlic & Oil Mixtures
• Tofu
• Soy Protein Foods
Food Handling
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Cold Storage:
41°F or less in refrigeration units
Insulated hard-sided container approved if
maintains 41°F or less
Ice used as a coolant may not be used as
an ingredient also
Measure internal temps at least every 2
hours
Maintain temps during transportation
Food Handling Cont.
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Hot Storage:
135°F or above on all potentially
hazardous foods
Electrical or propane equipment & grills
allowed for cooking and/or hot holding
Sterno cans, steam tables, crock pots for
hot holding ONLY
Stir foods at regular intervals
Discard after 4 hours if fall out of temp
Cooking Temperatures
165°F
Poultry and
Game
Animals
155°F
Ground or
Rabbit
mechanically Ratite
tenderized
Raw shell
eggs not for
Pork & Raw Fish
shell eggs for
Other meat
products not
immediate
consumption
requiring 155° or 165°
cooking temps
145°F
All Products
Cooked in
Microwave
Stuffed
products
containing meat, pasta,
fish, poultry or ratite
immediate
consumption
Proper Reheating
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Reheat Rapidly
Within 2 hours or less
Internal temperature at least 165°F
All product held for service next day (roast
sliced for sandwiches, pulled meats, chili,
soup, sauces) served hot
• Do not mix old and new food
• Hold at 135°F after reheating
Leftovers
Hot held foods that are not
used by the end of the day
must be discarded
NO LEFTOVERS
Cross Contamination
• Prepare raw meats, fish, poultry in
separate area from produce or cooked and
ready to eat foods
• Specific equipment to each type of food
• Clean & sanitize food contact surfaces
• Wiping cloths for one purpose only
• Wash hands between tasks
Proper Thawing
Four ways to thaw food properly:
1. In refrigerator 41°F or less
2. Submerged under running potable water
of 70°F or less
3. In microwave then cook immediately
4. As part of the cooking process
Approved Food Source
• All food supplies from an approved source
• No home canned foods
• Meat inspected by USDA (NO Not For
Sale meats allowed)
• All foods need to be cooked onsite; from
or in a licensed facility
• Transport vehicles clean and protected
from contamination
Consumer Advisory
If raw or undercooked animal foods such as
beef, eggs, fish, lamb, poultry or shellfish
is offered undercooked or ready to eat the
PIC shall post the consumer advisory as
required by food code.
Thermometers
• In each refrigeration/freezer unit
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• Metal stem needed to check internal
temps of both hot and cold foods
• Must be accurate (calibrate)
• Must have a range from 0° to 220°F
Food Display
• Foods on display must be covered
• Public cannot serve self from opened
containers or uncovered food
• Condiments: individual pkgs, squeeze
containers or pump bottles only (ketchup,
mustard, coffee creamer, sugar)
• Milk: original container or approved
dispenser
Food Display Cont.
• Fruits & Vegetables: wash before used or
sold (serving raw or cooked)
• Store food at least 6” off ground
• All cooking and serving areas shall be
adequately protected from contamination
• Barbeque areas shall be roped off or
protected from public
• Protect all food from customer handling,
coughing or sneezing
Food Preparation
NO BARE HAND CONTACT is allowed with
ready to eat foods
1. Wear food safe gloves
2. Use utensils with handles
3. Use napkin or food grade papers
WASH HANDS FREQUENTLY and
especially before putting on gloves
Hand Washing Station
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Insulated container at least 2 gallons
Filled with hot water
Flowing spigot
Basin or 5 gallon bucket below
Hand soap provided
Paper towels provided
Replenish as needed
At least one station per food stand
When to Wash Hands
• After using restroom
• After smoking, eating, drinking, chewing gum
or tobacco
• After handling raw meat
• After touching unclean equipment
• After sneezing, coughing, using tissue/hanky
• After using any cleaning, polishing, or
sanitizing chemical
When to Wash Hands Cont.
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After taking out the garbage
After touching clothing or aprons
After clearing or busing dirty tables
After touching anything else that may
contaminate hands, such as unsanitized
equipment, work surfaces, wash cloths,
face or other body part.
How to Wash Hands
1. Wet hands with hot running water
2. Apply hand soap
3. Rub hands together vigorously 10-15
seconds
4. Clean under fingernails & between fingers
5. Rinse hands thoroughly under running
water
6. Dry hands
Where to Wash Hands
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At designated hand washing sink only
Keep sink accessible
Keep sink clean
No dirty dishes/wiping cloths
Hand sanitizer should not replace hand
washing
Use Proper Hygiene Habits
• Frequent and thorough handwashing is of
major importance to safe foods
• Safely protect infected cuts & burns with
gloves or finger cots
• PIC should restrict or exclude sick workers
• Don’t use common cloth towels for hand,
dish or utensil wiping
• Restrict eating, drinking & smoking to non
food areas
Utensil Storage/Washing
• Single-service plates, cups & tableware
only
• Dishwashing, only if pre-approved
• Sanitize all food contact surfaces
– Chlorine Bleach 100ppm
– Other approved sanitizer
• Maintain wiping cloths in sanitize solution
• Keep solution clean
Water Supply
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Use only clean potable drinking water
Food grade hoses and storage tanks
If not permanently attached identify hoses
Protect water supply from backflow
• Dispose of wastewater according to law
Premises
• At least one handwashing station in food
prep area
• If required, walls & ceilings protect from
insects
• If required, floors cleanable & control dust
and mud
• Adequate lighting; shielded
• Food prep surfaces smooth/easily cleanable
Premises Cont.
• Adequate number of garbage containers
• Tight fitting covers in & out of stand
• Adequate number of toilets and hand
washing facilities at each event
• Clothing & personal items stored at
designated place away from food prep,
food service & dishwashing areas
Disclaimer
• This presentation is intended to implement
Section 137F.7 of the Iowa Code and is
not meant to be inclusive of all food safety
practices. If anything has been omitted or
has changed it is purely by accident. It is
recommended the PIC familiarize
themselves with the food code as it
applies to their particular event.
THANK YOU!
Tina Ahlberg
Public Health Officer
Northeast Iowa Inspections
1407 Independence Ave, 5th Floor
Waterloo Iowa 50703
319-291-2413
Cell 319-415-8922
tahlberg@co.black-hawk.ia.us