Preparing food safely for fairs and festivals

Know how. Know now.

Preparing Food Safely for Fairs and Festivals

Save Time – Do More with our FREE educational resources:

http://food.unl.edu/web/fnh/educational-resources

This publication has been peer-reviewed ● April 2014

Amy Peterson, MS RDUniversity of Nebraska–Lincoln

[email protected]

http://food.unl.edu/web/fnh/educational-resources

mailto:[email protected]

Menu1. Food Safety Facts2. My Plate Food Safety 3. Foodborne Illness Facts4. Food Safety - Keep or

Toss?

http://phil.cdc.gov/phil/quicksearch.asp


How many people in the United States get sick each year from food they eat?

48 million people become sick from foodborne illnesses

3,000 people die

SOURCE: http://mednews.com/food-illness-statistics-2010-cd

What Is A Foodborne Illness?

A foodborne illness is a disease that is carried or transmitted to human beings by food. This can happen anywhere we serve food.

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Food safety impacts public health

School Food Service & Childcare Centers

Assisted Living, Senior Centers

& Nursing Homes

Events where food is prepared by

occasional quantity food handlers

Licensed FoodVenues


EVERY FOOD SERVICE IS

UNIQUE


http://www.cdc.gov/features/dsfoodborneoutbreaks/

Community Events

County Fair Stands

Festivals

Bake Sales

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Food stands, soup suppers, bake sales and other food sales are often used by groups and organizations to raise money.

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But ... you need to make sure you’re selling or serving safe food!

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Can YOUR organization afford to be liable for a food borne illness outbreak?

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Sponsoring organizations are responsible for the safety of the food products they offer for sale or service.

But above all, don’t sell a foodborne illness!

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The Nebraska Food Service Code has rules for Temporary Food Service Establishments.

Food stands, bake sales, bazaars and community suppers could be inspected by the Department of Agriculture or Department of Health under this ruling.

A “Temporary Food Service Establishment” is defined as a food service establishment that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration.

Commercial food stands at county fairs and other events are routinely inspected.

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If complaints are made or if a reported illness results from food sold at an event, inspection and/or investigation may result.

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How do you know if YOU have a foodborne illness?

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Signs and symptoms of foodborne illness ...

Vomiting

Diarrhea

Dehydration

Possible more severe conditions ...

Meningitis

Paralysis

Sometimes you can become very sick and may have to stay in the hospital a couple of weeks or longer!

You can’t always spot spoiled food by using these 3 senses – what are they?

Sight

Smell

Taste

Even IF tasting would tell … Why risk getting sick?

A “tiny taste” may not protect you …

Yuk!

… as few as 10 bacteria could make you sick!

Foodborne illness is NOT a pretty picture!

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Help I think I am going to get sick!

How long does it take to get sick after eating unsafe food? It can take ½ hour to 6 weeks to

become sick from unsafe foods.

You usually feel OK right after eating and become sick later.

Not everyone who eats the same food gets sick!

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I’m feeling sick …was it something I ate?

How come no one else feels sick?

People with a higher risk for foodborne illness include ...

Infants

Pregnant

women

Young children and older adults

People already weakened by

another disease or treatment for a

disease

People with a higher risk of foodborne illness should be especially careful to avoid these potentially hazardous foods …

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Raw and undercooked

meat and poultry

Raw or partially cooked eggs and foods containing

raw eggs

Unpasteurized juices, milk, or milk products Raw sprouts


Toss?

Be a Winner!

Increase your chances of preventing foodborne

illness!

Choose MyPlate Food Safety Recommendations

• Clean• Separate• Cook • Chill

Source: http://www.choosemyplate.gov/healthy-eating-tips/food-safety-advice.html

Do this first before you cook!

The 10 most common causes of infection

After petting a dog or cat

After coughing or sneezing

After using the bathroom in your home

After changing a diaper

Wash without soupAfter using a public restroom

Hand Washing HabitsHow Well Do Americans Wash Their Hands?

Always wash my hands

– Total Sample –200542%(16%)

201039%

200583%(10%)

201083%

201093% Women 77% Men

201077%

201271%

Before handlingor eating food

Some Handwashing Facts

• 9 out of 10 adults say they wash their hands after using public restrooms, but only 6 in 10 were observed doing so.

• Women wash their hands more often than men.

• Americans with college degrees say they wash their hands less than those without college degrees.

• From survey conducted by the American Society for Microbiology, 1996

Handwashing is the most effectiveway to stop the spread of illness

5 handwashing steps follow ...

Wet hands with WARM water

Soap and scrub for 20 seconds

Rinse under clean,

running water

Dry completely

using a clean cloth

or paper towel

Turn off water with paper towel

Wash hands after …

Handling pets

Using the bathroom

or changing

diapers

Sneezing, blowing

nose, and coughing

Touching a cut or open sore

Before AND after eating and handling

food

Do you know the dirty parts of your kitchen?

Dirty

Dirty

Dirty

Avoid spreading bacteria!

Use paper towels or clean dishcloths to wipe up kitchen surfaces or spills.

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Wash dishcloths often on the hot cycle of the washing machine and dry in a hot dryer.

Dirty dishcloths spread bacteria

Bacteria like to grow in wet or damp dishcloths and sponges

Have lots of dishcloths or

sponges so you can change

them frequently!

There are more germs in the

average kitchen than the bathroom.

Sponges and dishcloths are the worst offenders.

~research by Dr. Charles Gerba

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Cleaning Tips• Clean all food

contact surfaces with warm water and soap. Use a clean cloth or paper towels. Do not use a sponge.

• After cleaning, sanitize with ½ teaspoon chlorine bleach to one quart water.

Clean does NOT mean sanitized!• Just because something looks clean

does not mean it is sanitized or safe to use. Sanitizing reduces the amount of germs on each item.

Allow time for dishes to air dry completely. This is the safest way to keep dishes clean because dishtowels can spread bacteria from dish to dish.

You have been assigned to help wash dishes. What is the correct order to clean dishes and

utensils properly?

ScrapeSanitize

Air dry

RinseWash

University of Nebraska–Lincoln

Let’s examine some pathogens found on common objects….

Pathogens that grew from a clean wash cloth

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Pathogens that grew from a cloth used during meal preparation

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Pathogens that grew from clean hands

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Pathogens that grew from hands that were coughed on

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Pathogens that grew from unwashed hands from the playground

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Glove Safety• Everyone should have disposable gloves at his or her

station to use if touching food is necessary.• These gloves should be put on after you wash your

hands.• If your gloves become dirty or torn, change them.• Also, if you switch jobs, you will need to change gloves.

– For example, if you are making hamburger patties and then start serving cookies, change your gloves to prevent contamination.

• If you have to touch food, only do so wearing disposable gloves.

• When filling cup, plate and napkin dispensers, fill from the back or bottom so all products are used in the order you fill them.

True or FalseWear gloves or use deli paper instead of touching ready-

to-eat food with your hands.

Handling Money• If you handle money, wash your hands

before touching any food or clean surfaces.• Money can be covered in germs, which you

should not spread to food.• If you touch money while wearing gloves,

you need to change them before touching any food.

Personal Appearance• Before starting your shift, be

sure you have a clean appearance and an apron to keep your clothes from becoming soiled.

• Tie back long hair or wear a hair restraint so your hair is away from your face and will not come in contact with food.

Do you know anyone who likes his or her food served with a “side of hair”?

You are about to start your shift. What is important to do before you start?

Not Important

Not Important

Cleaning fruits & vegetablesRemove and discard outer leaves. Rinse under clean, running water just before preparing or eating.Rub briskly, scrubbing with a clean brush or hands to remove dirt and surface microorganisms.

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Don’t use soap or detergent. Unlike washing dishes, some soap or detergent may remain in fruits and vegetables and make you sick!

Photo credit Freedigitalphotos.net - W

innond

Cleaning fruits & vegetables

After washing, dry with a clean cloth or paper towel. Cut away bruised and

damaged areas.

Wash this produce, too!Bacteria on the outside of fruits can be transferred to the inside when the fruit is peeled or cut.

Wash fruits – such

as cantaloupe and

other melons –

under running

water!

Read labels

Read labels on bagged produce to learnif it is ready-to-eat.

Ready-to-eat, prewashed, bagged produce can be used without further washing if kept refrigerated and used by the “use-by” date.

Avoid washing raw meat & poultry …

Washing increases the danger of cross-contamination. Bacteria present on the surface of meat and poultry can be spread to

ready-to-eat foods, kitchen utensils and counter surfaces.

This prevents bacteria on one food from making

another food unsafe to eat!

Use different cutting boards

Use one cutting board for raw meat, poultry, and seafood

… and a separate one for fresh produce.

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Why should you replace cutting boards if they become worn

or develop grooves?

When groovy isn’t a good thingIt’s harder to clean a board that has grooves where bacteria can hide!

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Use clean plates

NEVER serve foods on a plate that previously held raw meat,

poultry or seafood unless

the plate has first been

washed in hot, soapy water.

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Match the following foods with the proper serving utensils :

1. Hot dog a. Gloved hand2. Mashed potatoes b. Ladle3. Soup c. Scoop4. Nacho chips d. Tongs

1. Hot dog d. Tongs2. Mashed potatoes c. Scoop3. Soup b. Ladle 4. Nacho chips a. Gloved hand

Serving Utensil Use• Before starting your shift, have

the correct supplies available.• Have serving utensils, such as

tongs, ladles and scoops, ready so you minimize your food contact.

• Have enough utensils available for each different food.– For example, you do not

want to use the hot dog tongs to grab a cookie.

• If you are running low on a hot food, such as taco meat, do not add meat from the fridge to the meat you already are using.

• Instead, heat a new batch of meat to replace the other dwindling amount and serve that instead.

• Adding new foods to old foods is a contamination risk.

Use clean plates

NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.

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COOK foods to a safe temperature to kill microorganisms.

“Microorganisms” means things like bacteria.

Which ground beef patty is cooked to a safe internal temperature?

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

This IS a safely cooked hamburger, cooked to an internal temperature of 160°F, even though it's pink inside.

This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135°F.



1 out of 4 hamburgers turns brown before it has been cooked

to a safe internal temperature



Types of food thermometers

digital instant-read dial oven-safe

oven probe with cord

disposable temperatureindicators

thermometer forkcombination

dial instant-read

Read the instructions for YOUR thermometer.

Placing a food thermometer1. Place in thickest part of food. 2. Do NOT touch bone, fat, or gristle. 3. Begin checking temperature toward

end of cooking, but before food is expected to be "done."

4. For irregularly shaped food, check the temperature in several places.

Clean thermometer with hot soapy water before and

after each use!

Using a thermometer in thinner foods

Insert a thermometer at an angle or from the side for really thin foods like meat patties, pork chops and chicken breasts.

When grilling or frying, to avoid burning fingers, it may be helpful to

remove the food from the heat source before inserting the

thermometer!

You noticed some of the equipment is not heating foods correctly.

Which food is in the danger zone?

Poultry should be heated to 165F not

65F

Serving Customers• Food should be served to customers

with disposable dishes, such as paper plates, Styrofoam cups and plastic silverware.

• When handing plates, cups or silverware to customers, never touch the part that will come in contact with food or the person’s mouth.

• If customers ask you to carry items for them, take only what you can handle.

How do you get a handle on serving customers???

CHILL (refrigerate) “perishable” foods promptly and defrost foods properly.

What foods are “perishable” and spoil more readily?

Dairy products

Pasta, rice, cooked vegetables

Fresh, peeled/cut fruits and vegetables

Meat, poultry,fish, eggs, tofu

Photos: watermelon, potato, and rice are from NCI / photographer: Renee Comet

Does anyone know the “TWO-hour rule”?

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The TWO-hour rule

Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours

(Only ONE hour when temperature is above 90°F)

DANGER ZONE

Bacteria multiply rapidly between

41 and 135 degrees F.

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How to be Cool – Part 1

Place very hot foods on a rack at room temperature for about 20

minutes before putting them in the refrigerator.

Cool food in shallow containers. Limit depth of food to 2 inches or less.

How to be Cool – Part 2 It’s OK to refrigerate foods

while they are still warm.

Leave container cover slightly cracked until the food has cooled.

What temperatures are

recommended for refrigerator

and freezer?

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0oF

40oF

Place an appliance thermometer in the refrigerator AND freezer!

Monitor refrigerator & freezer temperatures

Place thermometer in the front of refrigerator/freezer in an easy-to-read location.

Check temperature regularly – at least once a week!

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The THAW LAW Plan ahead

to defrost foods.

The best way to thaw perishable foods is in the refrigerator!

Refrigerator StorageStore raw meat, poultry and seafood on the bottom shelf

of the refrigerator so juices don’t drip onto other foods.

Don’t do this, even if your food is

kept in the refrigerator!

Photo credit Freedigitalphotos.net - Ambro

How long should you keep leftover food?

Refrigerated leftovers may become

unsafe within

3 to 4 days.

A Multiplication Quiz

How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours?

The number of bacteria can double in 20 minutes!

Answer: 2,097,152!

Refrigerate perishable foods

within TWO hours!

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http://ww

w.4daythrow

away.org

Which containers are labeled correctly?

A.

B.

A. The date and contents are both listed

Click to reveal the answer.

Taco Casserole 12/1 12:30 p.m.

Keep Cool with Ice Safety

Food safety rules apply to ice used to keep foods or beverages cool. Remember that ice touches

food and customers can consume it.

Do not touch ice with your hands; instead, use a metal scoop when serving it with drinks or filling coolers.


Toss?

Setting a Microbial Buffet

TemperatureFood

OxygenMoistureTime

Acidity

• Biological• Chemical• Physical

How Do Foods Become Unsafe?

BIOLOGICAL Hazards

BacteriaVirusFungi

Do YOU Know Your MICROBES?

Let’s do a little quiz to see if you know who is lurking where….

What bacteria can be associated with turtles and is also the most common

cause of foodborne deaths

Source: CDC/ James Gathany

Salmonellosis infection – toxin mediated

SYMPTOMS SOURCES FOODS INVOLVED PREVENTION

Diarrhea Contaminated water and soil

Meat and poultry Avoid cross-contamination

Chills and Fever Insects Fresh produce Refrigeration

Abdominal cramps Animals Fish and shrimp Cooking poultry to 165 for 15 seconds

Headache Human intestinal tract

Shell Eggs Good hygiene

Nausea

Peanut Butter

Tomatoes

This deadly pathogen has been popping up more places that at a poultry farm!

Chocolate Bars

Cat Food

Raw milk andsoft cheese

Frozen chicken

Ice Cream

What bacteria is frequently spread if people don’t wash their hands after going to the

bathroom or changing a diaper?

Shigella infection


Abdominal cramps

Humans Moist and mixed foods, such as potato, tuna, shrimp and macaroni salads

Good handwashing and hygiene with safe water source.

Fever and chills

Contaminated water

Lettuce Proper refrigeration of suspect foods

Diarrhea Most outbreaks associated with day care centers

Avoid cross contamination

Wash fruits and vegetables and drink fresh water.

Shigella is spread person-to-person and is transmitted by the fecal-oral route. Has a low infectious dose – as few as 10 Shigella bacteria can result in a clinical infection!

http://www.about-shigella.com/shigella_transmission/#.U1gCbFVdWSo

Shigella bacteria are present in the stools of infected persons while they are sick and for up to a week or two afterwards. It is estimated that up 80% of all infection is the result of person-to-person transmission

http://www.about-shigella.com/shigella_transmission/#.U1gCbFVdWSo

http://barfblog.com/2013/10 /

Which bacteria is associated with drinking unpasteurized milk, lunchmeat, cheese, and more recently, cantaloupe??

CDC/Dr. Balasubr Swaminathan; Peggy Hayes (colorized by PowerPoint author)

Listeriosis infection


Nausea and vomiting

Contaminated water and soil

Unpasteurized milk and cheese and soft cheeses - processed foods

Use only pasteurized milk and dairy products

Fever Damp environments

Ice cream Avoid cross-contamination

Diarrhea Animals Yogurt Cook foods to proper internal temperature

Headache Humans Raw vegetables and fruits

Check use-by dates

Backache Poultry, seafood and meats, especially hot dogs and lunch meats

Check that meat and cheese drawer

and throw away slimy lunch meat!

Often called the “Bachelor’s Disease”, Listeria likes cold and moist places the best, like the refrigerator!

In the U.S., 2,500 persons become seriously ill each year

with 500 fatalities.

Pregnant women account for 27% of these cases and are 20

times more likely to become infected than non-pregnant

healthy adults.

People with poor immune systems are also more susceptible to infection

More recent outbreaks implicated cantaloupe due to unsanitary growing, sanitizing, and packing conditions, and not following U.S. food safety guidelines. 33 people died and there was one miscarriage due to the outbreak in Colorado in 2011.

Other recent outbreaks connected to frozen vegetables, raw milk, packaged salads, ice cream, and caramel apples.

Staphylococcus intoxicationSYMPTOMS SOURCES FOODS INVOLVED PREVENTION

Nausea Skin, hair, nose and throat

Reheated foods Wash hands

Retching Infected sores

Ham and other meats Good personal hygiene

Diarrhea Animals Egg products and other protein foods – salads, custards, and pastry fillings.

Cooking foods to 165 for 15 minutes or 140 for one hour, followed by serving or refrigeration

Abdominal Cramps

Poultry

Did you know? Staph can grow on foods with a high salt or sugar content.

Be aware if the possible signs and symptoms of staph with the people you are around each day, as volunteers or as clients. If there are odd looking sores that are pus-filled, make sure they get checked for a staph infection.

Most commonly found when large quantities of food are prepared several hours before serving,

and is spore forming and heat resistant.

Source: CDC/Don Stalons

Clostridium perfringensToxin-mediated infection

SYMPTOMS SOURCES FOODS INVOLVED

PREVENTION

Abdominal pain Human intestinal tract

Cooked meat Time-temperature control when reheating foods

Nausea Animals Meat products

Diarrhea Poultry

Dehydration Stews and gravies

Commonly referred to as “The 24-Hour Flu”

Identified as Clostridium perfringens, improperly cooked or reheated taco meat was the culprit. C. perfringens infections often occur when foods are prepared in large quantities and are then kept warm for a long time before serving.

As few as 10 of which bacteria can make a person ill?

Source: CDC/ National Escherichia, Shigella, Vibrio Reference Unit at CDC

E. coli O157:H7 EHEC Toxin-mediated infection


PREVENTION

Watery or bloody diarrhea

Animals Raw and undercooked ground beef

Thoroughly cook ground beef to 155 F for 15 seconds

Severe abdominal pain

Human intestinal tract

Imported cheeses Avoid cross contamination

Vomiting Swimming in or drinking contaminated water

Unpasteurized milk, apple cider, apple juice

Practice good personal hygiene

Intestinal tract of cattle

Hemorrhagic colitis is the name of the acute disease caused by E. coli O157:H7.

E. coli lives in the intestines of cattle and other animals and typically is linked to contamination by fecal material. It causes an estimated 73,000 infections in the U.S. each year, including 61 deaths. (CDC)

Recent outbreaks reaching new food products, including flour, alfalfa sprouts, chicken salad, and ready-to-eat salad products.

Virus 101Did You Know: • Viruses are transferred to foods by people who do

not wash their hands after using the toilet. • Viruses will be killed if the food is cooked, but not

if they are transferred to fruits and vegetables that won’t be cooked. Cooked foods can be re-contaminated.

• Viruses don’t grow on food but can be carried by food and water. They only multiply in a living cell.

Symptoms for this virus may take up to 6 weeks to appear?

Source: CDC/Betty Partin

Hepatitis A infection


PREVENTION

Fever Contaminated water

Water and ice Obtain shell fish from approved sources

Nausea Humans intestinal and urinary tract

Shellfish Good personal hygiene

Abdominal pain Salads Prevent hands from cross contamination

Yellow skin Cold cuts and sandwiches

Discomfort Fruit and fruit juices

In outbreaks traced to food contamination by infected food workers: Food preparers or cooks have often been identified as the source of contamination, although they are generally not ill at the time of food preparation.

The peak time of infectivity, is during the two weeks before illness begins.

The 2003 United States hepatitis A outbreak was the worst hepatitis A outbreak in U.S. history, more than 660 people infected including 4 fatalities.

The infection was from green onions served at Chi-Chi's restaurants in Pennsylvania and West Virginia.

The green onions likely were contaminated with HAV in the distribution system or during growing, harvest, packing, or cooling. Traceback investigations completed to date have determined that the green onion source is one or more farms in Mexico.

http://www.cdc.gov/mmwR/preview/mmwrhtml/mm5247a5.htm

What virus is the leading cause of diarrhea in the U.S.?

Source: CDC/ E. L. Palmer

http://www.cdc.gov/features/dsnorovirus

Norwalk (Noravirus) Virus Infection


PREVENTION

Nausea, vomiting Human intestinal tract

Water Obtain fresh foods from approved sources

Headaches Contaminated water

Steamed or raw shellfish

Good personal hygiene

Diarrhea Raw vegetables Proper handwashing

Abdominal pain Fresh fruits and salads

Cook foods to safe minimum internal temperatures

Low grade fever

The OTHER “24-Hour Flu”

Yearly Trends with Noravirus

You can get norovirus illness at any time during the year, but it is most common in the winter. There can be 50% more norovirus illness in years when there is a new strain of the virus going around.

http://www.cdc.gov/norovirus/trends-outbreaks.html

• Biological• Chemical• Physical


Chemical Hazards

Cleaners Sanitizers Polishes Metal cookware Ceramic or leaded

cookware and dishes Machine Lubricants

185SOURCE: FOXNEWS.COM

BiologicalChemicalPhysical


physical Hazards

Glass Bones and Pits Metal Shavings Dirt and Stones Bandages Jewelry Hair Wood and Paper Unintentional Food

Products

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http://barfblog.foodsafety.ksu.edu

http://barfblog.foodsafety.ksu.edu/

Allergy AwarenessThe eleven most common food allergens are:

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Individuals who are allergic or food sensitive can touch or smell food and have an allergic reaction!

Label items containing all or some of these allergens i.e. “containing nuts”.

Position these foods away from others, or use a separate table.

Assign one or two people to handle the sales of allergen free foods.

192PHOTO SOURCE: flickr commoncontent christaface

25% of children with food allergies may have their first reaction at a childcare or school setting.


Toss?

Let‘s Play

Keep

OR

Toss!

Should you KEEP or TOSS …

Tacos left on the kitchen counter overnight?

Toss it out!

Photo credit Freedigitalphotos.net – m_bartosch

Toss it out!

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A toxin is something that can make you sick. The

type of sickness depends on the type of bacteria

forming the toxin.

Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxinwhich cooking won’t destroy.

Hamburger thawed all dayon the kitchen counter?


Photo credit FoodPhotoSite.com

Toss it out!

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Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator. This prevents their juices

from dripping on other foods.

Remember how bacteria may have formed heat- resistant toxins when tacos were left out more than TWO hours?


Leftover pizza which was stored in the refrigerator within TWO hours

after it was served?

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KEEP IT!

If perishable foods are refrigerated within

TWO hours after they are served, they should be safe. Just eat them

within 3 to 4 days.

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Leftover cold pizza can be a

GREAT breakfast food — IF you

handle it safely!

Photo credit Freedigitalphotos.net – A

mbro


Cut or peeled fruits and vegetables left at room temperature for more

than TWO hours?

Toss it out!

Toss it out!

Once you have cut through

the protective skin of fruits

and vegetables, bacteria can

enter. Refrigerate cut or

peeled fruits and vegetables

within TWO hours!


Leftovers kept in the refrigerator

for over a week?

Toss it out!

Toss it out!

Even refrigerated leftovers may become unsafe within

3 to 4 days.

You can’t always see or smell if a

food is unsafe. You

could get sick tasting

a food!


A pot of chili soup stored in the refrigerator while

still hot?

And….can you guess…. How long would it take

a pot of chili to cool to a safe temperature in your refrigerator?

Would you believe … at least 24 hours!

Toss it out!

Toss it out!

Transfer hot foods to shallow containers to speed cooling!

COOL!

Remember:

222University of Nebraska-Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska-Lincoln and the United States Department of Agriculture.

Preparing food safely for fairs and festivals

Health & Medicine

Transcript of Preparing food safely for fairs and festivals