Food safety tips for large nonprofit concession stands
During the 31 Show Committee meeting nonprofit groups were listed as concession providers. The guidance covers licensing, setup, staffing, sourcing, hygiene, temperature control, and sanitizing to prevent foodborne illness at fundraisers and public events.
The Six Top Causes Of Food Poisoning
The CDC lists six major factors behind most foodborne illness. Inadequate cooling and cold holding lead as improper temperature control. Poor hygiene and infected staff, inadequate reheating, and hot holding lapses follow, with serving raw or contaminated ingredients adding risk.
MENTIONED IN THIS ARTICLE
U.S. Centers of Disease Control
Food handling tips for safe temporary events
Promote individually wrapped foods and disposable serving ware. Transport food in covered, temperature controlled insulated containers. Name guidelines urge careful handling to prevent contamination. For details contact Finney County Extension Office and the I AM E San institutions brochures. City of Garden City inspectors offer advice at 276-1120.
MENTIONED IN THIS ARTICLE
Finney County Extension Office
E-State
International Association of Milk, Food and Environmental Sanitarians
Garden City
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Linda K. Walter
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John H. Gilbert, M.D
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the Telegram
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