Food Safety at Off-Site Events – Part II

Food Safety SupervisorThis blog continues the discussion for Food Safety Supervisors if the food service establishment is catering for local events, festivals or any food event away from the food premises.

Controls and monitoring at off-site events

  • For each event, you should determine what food handling activities will be made at the event

  • Follow the food handling instructions described throughout the previous activities in this document

  • Before the event, check what facilities will be available at the venue or site for food storage,    preparation, cooking, etc.

  • If facilities are not available at the site, you will need to make arrangements for appropriate equipment to be available (e.g. cold storage, cooking equipment, hot and/or cold holding food displays)

  • Before the event, check that all equipment is clean

  • Review the food to be prepared/served at the event and decide what transport arrangements need to be made to bring the food to the venue (particularly for frozen, chilled and hot foods)

  • Check that all food suppliers are included in your approved food suppliers list

  • In case of a food recall, you need to include any additional food suppliers from whom you purchased food for the event

  • Check on the staff assigned to work at the event to ensure that all of them have been trained to follow the food safety program, and that they have the  appropriate skills and knowledge to prepare safe food

  • You may need to make arrangements to collect waste food and water at the end of the event,and also make provisions for the removal of waste,  trash or garbage during the event

  • Check what hand washing facilities, cleaning facilities and cleaning materials are available atthe event venue

  • Provide hand washing facilities within the areas where food handlers work, and where the hands of food handlers are likely to become a source of contamination

  • Use potable water for all activities that use water, unless it can be guaranteed that using non-potable water will not affect the safety of food handled by the staff (e.g. non-potable water used to fight fires)

  • Ensure your transport arrangements are adequate to prevent delay that may cause contamination of the food

  • Make provision for the equipment to be cleaned at the venue, or removed from the venue and cleaned before the next day of the event; alternatively, use disposable items only

  • Delegate an experienced staff member to supervise and keep records of the off-site event

 Corrective actions at off-site events

  • If equipment does not work appropriately at the event, have it fixed or replaced immediately, particularly if it is used to store or display hot or cold food – use equipment only if it operates satisfactorily and check the temperatures regularly (i.e. at least daily)

  • Potentially hazardous food that has been kept between 5°C and 60°C for less than two hours (cumulative time) must be refrigerated or used immediately

  • Potentially hazardous food that has been kept between 5°C and 60°C for longer than twohours but less than four hours (cumulative time) must be used immediately

  • Potentially hazardous food that has been kept between 5°C and 60°C for longer than fourhours (cumulative time) must be thrown out

  • Throw away ready-to-eat food that has become contaminated (i.e. by raw food)

Note: The time period for which potentially hazardous food has been kept between 5°C and 60°C should include the time kept between such temperatures in the transport vehicle and prior to transportation.

Food Safety Supervisors must ensure that food handling activities at off-site event are of the same standards delivered in the venue.

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