2011 Funding Initiative
$167,000 eligible to state, locals, tribal jurisdictions
- help achieve retail program standard milestones
- part of Integrated Food Safety Initiative
Contact
Greg A. Abel - greg.abel@fda.hhs.gov - 612.758.7199
Food Safety at Temporary Events
Planning - Inspection - Enforcement
Expecting the Unexpected
Minnesota Food Safety Partnership, 6-8-11
_______
Greg A. Abel
Regional Retail Food Specialist
Food and Drug Administration
Office of Regulatory Affairs
Minneapolis, Minnesota
Temporary Events
……the objective



gain a better perspective of the regulator’s strategy in
assuring the public’s health and wellbeing
identify the food safety challenges generally associated
with these events
illustrate practical methods to evaluate and mitigate out
of control foodborne illness risk factors
Indicator of Success
DC Epidemiologists:
“No foodborne illnesses associated with the events
covered” and “the actual number of cases of foodborne
illness (background level) in DC dropped during the
inauguration period”
Temporary Food Establishment

Types of facilities….

Definition:
[according to 2009 FDA Food Code]
…means a FOOD ESTABLISHMENT that operates for a period of
no more then 14 consecutive days in conjunction with a single
event or celebration
General Requirements for
Temporary Food Establishments






Licensing/permitting
Approved water source
Approved waste disposal
Adequate number of
toilet facilities
Hand washing facilities
Dishwashing facilities







Location
Booth construction design
Floors, walls, ceiling
requirements
Insect control
Approved food source
Personal Hygiene
Equipment
General Requirements for
Temporary Food Establishments
Location
General Requirements for
Temporary Food Establishments
Insect control
versus
General Requirements for
Temporary Food Establishments
Licensing/Permitting
General Requirements for
Temporary Food Establishments
Latrine
Inspections
Adequate
Toilet
Facilities
Latrine Boy
to
Kahuna Boy
Distinctive Nuances Between
Temporary and Established Food Facilities





Mobile water/waste facilities
Limited space, cramped
quarters
Food preparation occurring
outside normal business hours
Inadequate cold/hot holding
facilities
Accelerated equipment failure







Vulnerability to Mother Nature
Last minute menu changes
Staff burnout and turn over
Increased presence of security
Provisional utilities
Multiple serving sites
….the unexpected
Distinctive Nuances
TFE vs. Established Food Facilities
Distinctive Nuances
TFE vs. Established Food Facilities
•
•
•
•
24/7
3:00 AM delivery
4:00-8:30 AM prep
7:00-10:30 PM prep
Distinctive Nuances
TFE vs. Established Food Facilities
• 10 times normal
food output for its
design
• knock out walls
• using back slab
(garbage area) to
cook
Distinctive Nuances
TFE vs. Established Food Facilities
Distinctive Nuances
TFE vs. Established Food Facilities
• time along with
small quantity, may
be on the side of the
public’s wellbeing
Distinctive Nuances
TFE vs. Established Food Facilities
• complimentary
• deterrent
• disruptive
Unique Nuances
Temp. vs. Permanent Food Events
Distinctive Nuances
TFE vs. Established Food Facilities
Distinctive Nuances
TFE vs. Established Food Facilities
Participants Consuming Food
at Temporary Events

General public [obviously]

Employee's (event workers and volunteers)
Security personal
News media
Participants (athletes, entertainers,
guests, political delicates, speakers, etc.)
Support staff to the participants

The ‘other’ consideration




The Other Consideration

Republican National Convention
- Sept 1-4, 2008, St. Paul, MN

Attending Daily
- approx. 45,000 delegates, alternates, guest
- plus, 1000’s of volunteers, support staff, news media

St. Paul, Minneapolis and Neighboring Cities
- 16,000 hotel rooms in nearly 100 hotels
- restaurants and entertainment venues
e.g. one caterer – 97 events for 27,500 people
Areas of Pubic Health Focus

Inside Event Perimeter
Food safety and protection


defined regulatory team
Outside Event Perimeter
Food safety and protection

multiple jurisdictional team
Multi-jurisdictional activities


Risked based mini inspections
Distribution of Advance Practice Center mini packet
General Requirements,
what they don’t do……


…..is provide the decision making
process necessary to preclude
potential foodborne outbreaks
Why


no definitive regulations for
variations when compared to
established food facilities
working with all types of
individuals preparing food

from ‘the professional’ to ‘the
nightmare’
When Things Go Wrong

Washington County Fair, NY


“Cornstock” Petersburg, IL


323 reported illnesses
Norwalk Oyster Festival, CN


1079 reported illnesses
664 reported illnesses
Vernon Softball Picnic, ND

29 reported cases
Temporary Events
(what are we concerned about?)
• Intentional acts of violence/terrorism
Incidents of Terrorism from the Past






December 8, 2004
Running for President
Ukraine opposition was
accused
High dose of Dioxin in
food
Easy access inside the
dinner by employees
Yushenko nearly lost his
life, but later won the
election
Incidents of Terrorism from the Past






1981 – Oregon Cult
Bought Big Muddy Ranch
Went from calm to violent
Used Salmonella Typhi
Contaminated 10 Salad
Bars
State did not know until
protester arrested
Temporary Events
(what are we concerned about?)
• Intentional acts of violence/terrorism
• Large scale foodborne outbreaks (unintentional)
Food Safety Challenges?
Food Safety Challenge Scenarios






Foods prepared in
advance
Foods prepared
off-site and transported
Employee practices
and health
Attaining proper
cooking temperatures
Use of temporary &
modified kitchens
Large volumes of food
How to get a handle…..

Conduct risk-based inspections focusing on the Foodborne Illness
Risk Factors
Improper Holding Temperatures
Poor Personal Hygiene
Inadequate Cooking
Cross Contamination
Unsafe Food Source
- lots of food, lots to do, time is limited
- minimizing the occurrence of risk factors affords the best protection
- it’s where we can and do make the difference

All while assuring on-site correction with continual compliance
Food Safety Challenge Scenarios

Foods prepared in advance
RNC preparation of
5000 sandwiches
as a box lunch
Concern:
proper cooling
How solved:
Food Safety Challenge Scenarios

Foods prepared off-site
15 miles to feeding site
including security check
Concern:
maintaining proper temps
(during transport)
How solved:
Food Safety Challenge Scenarios

Foods prepared off-site
Sub sandwiches from
(Capriottis) Williton, DE
to Kennedy Center, DC
for Biden & Friends
Dinner
Concern:
maintaining proper temps
(during transport)
 Security

How solved:
Food Safety Challenge Scenarios

Foods prepared off-site
Sub sandwiches from
Capriottis, Williton, DE to
Kennedy Center, DC for
Biden & Friends Dinner
Concern:
maintaining proper temps
(during transport)
 Security

How solved:
Food Safety Challenge Scenarios

Employee’s practices and health
Meticulous, detailed food
prep and presentation
Poo Poo
Fingers
Concern:
transfer of virus and
enteric pathogens
How solved:
Putting the Strategy Together





Preparation
Pre-event
Meetings/Inspections
Daily Inspections
Risk Factor Focused
Inspections
Establish Dialogue
Preparation

Assemble Regulatory Team



long hours and flexibility
willing, and positive attitudes
Tactical Planning



multiple agencies
logistics (don’t underestimate)
constant communication
Pre-event Meetings/Inspections

Event Planners/Caterers

Bestow “work with you philosophy”
and stick to it

Food Safety/Security Training

Pre-event inspections
Ill Employee
+
Bare Hand Contact
=
Foodborne Outbreak
Daily Inspections

Reinforces the importance of food
safety principles




Key to building relationships/trust
Verifies continuous correction
Invites ‘just in time training’
Precursory to AMC
Daily Inspections

Reinforces the importance of food
safety principles




Key to building relationships/trust
Verifies continuous correction
Invites ‘just in time training’
Precursory to AMC
Daily Inspections

Reinforces the importance of food
safety principles




Key to building relationships/trust
Verifies continuous correction
Invites ‘just in time training”
Precursory to AMC
Risk Factor Focused Inspections

Conduct risk-based inspections focusing on the Foodborne Illness
Risk Factors
Improper Holding Temperatures
Poor Personal Hygiene
Inadequate Cooking
Cross Contamination
Unsafe Food Source
- lots of food, lots to do, time is limited
- minimizing the occurrence of risk factors affords the best protection
- it’s where we can and do make the difference

All while assuring on-site correction with continual compliance
Establish Dialogue

Mitigate food safety concerns
Establish Dialogue

Learn of potential public health issues

Concern
 impending sewer
failure
Establish Dialogue

Understand food flow process, related challenges and
obtain corrective action and workable plan

Issues
 hot holding
 boiling pt. 197F
 rapid heat loss
 165F to 119F
Control of Critical Food Safety
Issues is a Team Approach
Results in
•
•
•
•
•
•
Partnerships
Effective Communication
Proper Corrective Action
Behavior Change
Active Manager Control
Safe Temporary Event
2011 Funding Initiative
$167,000 eligible to state, locals, tribal jurisdictions
- help achieve retail program standard milestones
- part of Integrated Food Safety Initiative
Contact
Greg A. Abel - greg.abel@fda.hhs.gov - 612.758.7199