Market Food Vendor Meeting. License Types & Fees Single –Operates in conjunction with a single...
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Transcript of Market Food Vendor Meeting. License Types & Fees Single –Operates in conjunction with a single...
Market FoodMarket FoodVendor MeetingVendor Meeting
License Types & License Types & FeesFees
Single– Operates in conjunction with a single public event.– Valid for 30 days of continual operation.
License Types & License Types & FeesFees
– Must be same menu, location and access to same sanitation services.
– Information related to specific events and dates of operation must be provided at the time of application.
– Subject to Operational Review.
Intermittent– Operates in connection with
multiple public events, at least two of which are arranged for by different oversight organizations*.
– Valid for up to 30 days.
Seasonal – Operates in connection
with multiple public events that are arranged for by the same oversight organization.
– Valid for up to 90 days.
License Types & License Types & FeesFees
License Types & FeesLicense Types & Fees
Application FormApplication Form
Application FormApplication Form
Application FormApplication Form
Application FormApplication Form
Operational ReviewOperational Review
Operational ReviewOperational Review
DEFINITON:DEFINITON: The examination of a plan of The examination of a plan of operation for an establishment in order operation for an establishment in order to ensure that the proposed operation to ensure that the proposed operation conforms with applicable sanitation conforms with applicable sanitation standardsstandards
PURPOSEPURPOSE: Ensure food managers and : Ensure food managers and employees are trained and have the employees are trained and have the correct equipment available to prevent a correct equipment available to prevent a foodborne illness outbreakfoodborne illness outbreak
Operational ReviewOperational Review
Required:Required:– Initial Intermittent or Seasonal License Initial Intermittent or Seasonal License
applicationsapplications– Substantial change in menuSubstantial change in menu– Change of location or amenitiesChange of location or amenities
Not Required:Not Required:– Renewal of Seasonal license Renewal of Seasonal license
Hillsboro Tuesday and Saturday (only 1 Hillsboro Tuesday and Saturday (only 1 needed as same location and amenities)needed as same location and amenities)
Operational ReviewOperational Review
1. License Type:2. Name of Event:3. Booth Name / Number (# if multiple booths at
venue):4. License Applicant / Phone #:5. Food Temperature Control (include equipment/devices used
for temperature control and monitoring)– Cooking, cooling, and cold holding– Maintaining food temperatures during transport– Food protection from contamination
During transport In the booth Reheating off-site? Yes/ No
– How– Hot Holding
Operational ReviewOperational Review
6. Leftovers 7. Raw Animal Product 8. Booth Construction (describe)
Overhead protection Type of floor Pest protection (e.g., screens, fans, closures) Ill workers
9. Garbage10.Food Handler Card
Operational ReviewOperational Review
Aloha Jeremy Long
Banks, North Plains Ron Price
Beaverton Sat, Wed, Tualatin
Jennifer Wessling
Cedar Mills SunsetAbraham Shadbeh
Cornelius, Forest Grove Alisa Bruno
Hillsboro Sat , Orenco Alan Knapp
Tanasbourne & Tuality Alan Knapp
Hillsboro Tues. & Tigard(2)
Gemedi Geleto
Sherwood Hormoz Javedani
Market LiaisonsMarket Liaisons
503.846.8722503.846.8722
Adoption of the Adoption of the 2009 FDA Food Code2009 FDA Food Code
An Overview An Overview
Potentially Hazardous Potentially Hazardous FoodFood
Cut tomatoes Cut leafy greens
Once cut these foods are considered potentially hazardous and require temperature control
Hot Holding Hot Holding
Changing from 140° F to 135 ° F..
Food Temperature Food Temperature Measuring DeviceMeasuring Device It is hard to take an accurate temperature of thin
foods, such as hamburgers. A small diameter probe thermometer (such as a
thermocouple) is required to check these temperatures more accurately.
Demonstration of Demonstration of KnowledgeKnowledge
Person in charge must identify foods that are major allergen concerns and symptoms that are caused by allergic reactions.
Resources:– Food Allergy and Anaphylaxis Network– FDA - www.fda.gov/Food/FoodSafety/FoodAllergens/default.htm
Exclusion and Exclusion and RestrictionRestriction Employees with undiagnosed vomiting
or diarrhea must be excluded for at least 24 hours after symptoms stop.
Consumer AdvisoryConsumer Advisory
Required to ensure consumers are informed about the increased risk of eating undercooked or raw animal foods
Two parts:– Disclosure: Statement stating what food
items are raw or undercooked or may contain ingredients that are raw or undercooked
– Reminder: Written statement about health risks of eating these foods
Baked Goods Baked Goods
Organizations that prepare or sell non-potentially hazardous baked goods from an approved source are exempt from licensure.
ResourcesResources
– http://public.health.oregon.gov/HealthyEnvironments/FoodSafety/Pages/FoodCode.aspx
– Significant Changes Document for Operators
Questions?Questions?