Food Safety At Indiana Fairs, Festivals: CDC

ACROSS INDIANA — As The Centers for Disease Control and Prevention recently issued precautions to take when it comes to animal exhibits and infectious diseases at local and state fairs, the health officials are now providing safety tips for cooking, drinking and eating at these summer events where people are drawn to all the tasty treats. According to the CDC, foodborne illnesses increase during the summer months, making it even more important to follow the food safety steps listed below.

Why do foodborne illnesses increase during the summer?

• With people cooking and eating outside more often, sometimes the usual safety controls that a kitchen provides, such as the monitoring of food temperatures, refrigeration, and workers trained in food safety and washing facilities, may not be available when cooking and dining at fairs and festivals.

What should you consider before buying food from a vendor? According to the CDC...

• Does the vendor have a clean/tidy workstation?
• Does the vendor have a sink for employees to wash their hands?
• Do the employees wear gloves or use tongs when handling food?
• Does the vendor have refrigeration on site for raw ingredients or pre-cooked foods?
• Has the vendor been inspected? Is a recent inspection report available? Requirements vary by state, but in general temporary and mobile vendors, like those at fairs and carnivals, should have a license to sell food and beverages in a particular state or county for a specific time period. You can check with the local health department to see if the vendors are licensed and if a food inspection has been completed.

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Are there healthy food alternatives to consider at fairs and festivals? According to the CDC...

• Look for healthy options first if you want to purchase from a vendor.
• If they aren't available, consider bringing your own food to save money and calories.
• Always remember to keep cold foods cold and hot foods hot.

RELATED:

• Swine Flu Protection Tips During Indiana's Fair Season
• Reduce Risk Of Infection From Animals During Indiana Fair Season

If bringing food from home, what are proper food handling and storage practices?

• Don’t let food sit out for more than two hours.
• On a hot day (90°F or higher), reduce this time to one hour.
• Be sure to put perishable items in a cooler or insulated bag.

Steps the CDC recommends taking in order to protect you and your family:

• Find out where hand washing stations are located.
• Always wash hands after using the restroom, after playing a game or going on a ride, before eating and drinking, before preparing food or drinks, after changing diapers, and after removing soiled clothes or shoes.
• Bring hand sanitizers or disposable wipes in case there aren’t any places to wash your hands.
• Wash your hands with soap and clean running water for at least 20 seconds. This video can also help you learn how to wash your hands the right way.

The CDC urges everyone to report foodborne illness to your local health department, even if you have already recovered, as the local public health department is an important part of the food safety system because calls from concerned citizens are often how outbreaks are first detected.

• Try to limit the amount of food preparation preformed off-site, a practice known as cook-serve.
• Fair organizers should try to include a person trained in food safety throughout the planning process, as well as have them present at the fair.
• Also follow the four basic food safety steps: CLEAN, SEPARATE, COOK, and CHILL.

According to the CDC, requirements differ by state, but in general temporary and mobile food vendors should apply for a food license with the fair’s state or county health department.

More: cdc.gov

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