LUCAS OIL STADIUM

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					LUCAS OIL STADIUM
FUN FACTS



     • There is enough
       capacity for seating in
       the stadium to fill over
       1300 buses
                  Fun Facts

• There is enough steel
  used in the
  construction of the
  stadium to build over
  13,500 Volkswagon
  Beatles
Fun facts

     • It takes more time to
       bake a pizza than open
       the 4.5 acre roof
                 Foodborne Illness:
                  It’s in the News
            Food Safety Viewed as Consumer Issue of
                      the New Millennium
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Health Department Role

           • Licensing and
             inspections required
             by law
           • Provide education
           • Employee health
             forms
    Responsibility of Concession Stand
                  Workers
• Follow County
  regulations
   – Exclude sick employees
     from food service
   – Practice good hygiene
   – Maintain sanitation
   – Avoid temperature abuse
   – Ensure equipment &
     sinks are functioning
     properly
   – Keep personal food
     separate
• Follow Centerplate
  management rules
• Provide safe food to the
  public
Foodborne illness…when a person becomes ill
      after ingesting a contaminated food


                        • Biological hazards –
                          molds,viruses,bacteria,
                          parasites
                        • Chemical Hazards -
                          cleaning agents,natural
                          toxins,pesticides
                        • Physical hazards –
                          bone,glass,metal
  Potentially Hazardous Foods…Foods that
   can support the growth of harmful bacteria


• Foods high in moisture
• Foods high in protein
• Food low in acid
Examples of PHF
• Cut Melon
• Raw shell eggs
• Raw seed sprouts
• Garlic in oil mixture
• Animal food
• Cut or cooked fruits
  or vegetables
• Cooked rice or
  pasta
Sources of Foodborne Illness
                     • Food Handler
                     • Food Contact
                       Surfaces
                     • Insects &
                       rodents
                     • Water, air,
                       soil
                     • Food
Common Foodborne diseases

             • Staphylococcus aureus
             • Escherichia coli
               0157:H7
             • Salmonella typhi
             • Shigella spp.
             • Hepatitis A
             • Norwalk Virus
          Handwashing Steps

• Designated handsink
• Warm water
• Soap
• Lather
• Friction for 20
  seconds
• Rinse
• Dry on paper towels
handsinks on carts
                • Ensure that the
                  handsink fresh
                  water tank is
                  filled with water
                • Ensure the
                  handsink switch
                  is turned on in
                  order to wash
                  hands
                • Ensure sink is
                  stocked with
                  soap & paper
                  towels
Preventing contamination from hands
                            Food
                             employees
                             shall not
                             contact ready-
                             to-eat foods -
                             use spatulas,
                             gloves, tongs,
                             or other
                             dispensing
                             equipment

                            Food
                             employees
                             shall wash
                             their hands at
                             appropriate
                             intervals
Disposable Gloves
           Wash hands
           before applying

           Change at
           appropriate
           intervals

           Dispose after each
           use

           Apply over open
           cuts & burns
              Personal Hygiene
 No smoking in
  LOS facilities
 Eating and
  drinking in the
  stands is
  prohibited
 Wash hands
  after smoking,
  eating,
  drinking or
  using the
  restroom
              Hair Restraints

 LOS provide hair
  restraint
 Group hats or visors
  that all match
 Hair restraints must
  be worn at all times
 Long hair or beards
  must be restrained in
  addition to hair
  restraint
       In – Place Sanitizer

• Luke warm water about 70°F
• Get sanitizer from 3 bay sink
• Test sanitizer with test strips
  200 ppm
• Store cloths in sanitizer
• Change when soiled or every
  2 hours
• Use paper towels when
  utilizing sanitizer from
  a spray bottle (bar locations)
The “Temperature Danger Zone”
     Rapid bacteria and toxin production




 Hot food hot -cold food cold -nothing at room temperature
Internal Cooking
  Temperatures
           Chicken breast 140º F


           Hamburger, hot dogs & Sausage

            140º F


           Taco meat, meatballs, pulled pork

            BBQ 140º F


           Holding Temperature 140º F
                   Holding
 Hot holding-
      Above
       140ºF

 Refrigeration-
      Below
        41ºF

 Freezers-
      Below 0ºF
        Taking a Temperature
 Dial thermometer
 Measure in the
  center of the food
  product
 Insert two inches
  into product
 Read temperature
  after pointer
  stabilizes
 Sanitize between
  uses
  In Use Utensil Storage
• Store grill
  utensils on grill
  when not in use
• Store all in-use
  utensils in the
  product
• Wash, rinse &
  sanitize utensils
  every 4 hours
          Handling of Ice
Store ice scoop
 with handle out of
 ice in ice bins
Do not store ice
 shovel on grease      correct
 trap or ground

Keep lids to ice
 bins closed to
 minimize airborne
 contaminates

                      incorrect
Utensil Washing &
    Sanitizing
         • Wash in hot soapy
           water in the left side
           compartment
         • Middle compartment,
           clean hot water to
           remove soap
         • Right side
           compartment,
           sanitize in cool water
         • Air dry on drain
           board
             Test Strips




                           




 Quaternary Ammonia---------200ppm
  Storage of single service & packaged food

                  incorrect
• Do not store
  single
  service
  items, buns
  or popcorn
  on the
  ground, on
  any sink or
  on the grease
  trap
                                  correct
Personal Items
           • Personal items
             may not be
             stored in the
             stands
           • Personal
             beverages or
             food can not be
             stored in CP ice
             bins, coolers or
             freezers
                Flushing lines
• Beer drain lines
  need to be
  flushed with hot
  water
• Ice bins and bar
  ice bins need to
  be flushed and
  emptied
Proper disposal of waste water
                  • All waste water needs
                    to be disposed of in
                    mop sink or vendor
                    commissary room
                  • Waste water includes
                    sanitizer water, steam
                    well water, beer,
                    handsink water, ice
                    bins etc.
Clean up   • Wipe down
             counters
             with
             sanitizer
             from the
             three bay
             sink
           • Clean the
             floors with
             chemicals at
             the mop
             sink
• Store the     incorrect
  mop hanging




                            Correct
        Food Safety Checklist
• Food Employee
  Reporting
  Agreement
• Food Safety
  Checklist
• Health
  Department
  inspections
• Equipment
  repair sheet
 THANK YOU!
Kelli Whiting
 Temporary Event Coordinator
Department of Food Safety
Marion County Health
Department
3840 N Sherman Drive
Indianapolis, IN 46226
(317) 221-2240

				
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posted:11/15/2010
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