Safety practices at summer food festivals

Attending food festivals is a summer must-do in the United States.. There’s nothing like gormandizing a multitude of food offerings coupled with carefree summer activities.

Food contamination are more prevalent during summertime than any other season. Foodborne bacteria multiply faster in the warm weather. Additionally, many people would rather cook and dine outside rather than endure more heat prepping food in the kitchen. With regards to summer food festivals, keeping food safe in such a crowded, outdoor environment can be challenging. Dust, rain, insects, excessive heat, and limited working space, storage and lighting, are just some of the elements that may contribute to food contamination.

Food festivals are a place to get a taste of everything, especially if each vendor offers unique flavors on their menu. While FoodFacts.com has no objections to summer festivals, we urge you to scope which vendors are implementing good food handling protocol. Here are some practices to look for.

Safety certification. Vendors are inspected before or at the beginning of festivals.

Food preparation can get very messy in makeshift, outdoor kitchens. Nevertheless, food trucks or booths should be reasonably clean and in order.

Vendors should be doing the following:

• they use gloves, tongs, utensils and other proper kitchen tools;
• they separate pre-prepared/pre-cooked items from fresh items.
• they separate dry goods from wet goods.
• they keep cold items cold, and hot items hot.

Vendors keep a keen eye on every step of the food preparation process.

Vendors should practice division of tasks for collecting orders and money, and food preparation and delivery. In such cases as there is only one person manning the food truck or booth, necessary practices should be implemented.

Observe the workers — When you see food vendors taking the time to do clean up and wash hands in between tasks, you know that they are committed to food safety.

If you or a family member have contacted foodborne illnesses, call your healthcare provider immediately. For serious cases, take afflicted to the emergency room or call 9–1–1.

Read the full story originally published on the Foodfacts.com blog on July 25, 2016.