REQUIREMENTS FOR TRADE SHOWS

REQUIREMENTS FOR TRADE SHOWS All Trade Show Booth operators who give out food samples must be approved before the event and licensed by Regina Qu Appelle Health Region prior to opening. Food sold for immediate consumption must be prepared, served and sold from a licensed Public Eating Establishment. Copies of the Public Eating Establishment Regulations and Standards may be obtained from your local Public Health Inspector, by calling 766-7755 or at www.rqhealth.ca (Look under Programs and Services to find Environmental Health.) DEFINITIONS Pathogens means microorganisms, such as bacteria and viruses, which can cause illness. Potable - means safe for human consumption. Potentially Hazardous Food - means any food that consists in whole or part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea or other ingredients including synthetic ingredients in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms but does not include clean, whole, uncracked, odour-free shell eggs or foods that have a ph level of 4.6 or less or water activity (a w ) value of 0.85 or less. FOOD PREPARATION All food preparation must be done in a licensed approved public eating establishment or in an area pre-approved by Regina Qu Appelle Health Region Public Health Inspectors. HOME-PREPARED FOODS ARE PROHIBITED. All cooked meat including smoked and cured meat awaiting use must be kept at or below 4 o C (40 o F) for no more than 72 hours. It is advisable that fully cooked ground meat be refrigerated at or below 2 o C (36 o F). Frozen cooked or uncooked meat and meat products must be kept at or below -18 o C (0 o F) until required for use. Note: Frozen meat and meat products shall be defrosted in a refrigerator at or below 4 o C (40 o F). Frozen uncooked meat and prepared meat may be refrozen if only partially thawed. i.e. if ice crystals are still present and the temperature is below 4 o C (40 o F), but not if such product has been held at room temperature for longer than two hours. Jan 23, 2009 1

Vacuum packaged meats must be refrigerated at or below 4 o C (40 o F). If necessary to freeze, this should be done when the meat is purchased and not after a holding period. It is advisable that unopened vacuum packaged ground beef be refrigerated at or below 2 o C (36 o F). All other thawed meat, food containing meat and any other potentially hazardous food must be refrigerated at 0 o C to 4 o C. Vacuum packaged meat products shall not be kept for longer than eighteen days unless it is frozen first. In the case of ground beef, it is advisable to use the product within 10 days (check with supplier). If a vacuum bag breaks, the product must be used within 72 hours. Frozen meat and meat products in vacuum pack must be kept at or below -18 o C (0 o F) at all times until required for use. NOTE: Vacuum packaged meats or meat preparations must never be refrozen under any circumstances. Any vacuum packed meat product that has been thawed at room temperature must be discarded as unfit for consumption. TEMPERATURE CONTROL Handle potentially hazardous food carefully. Hot and Cold Holding All potentially hazardous foods must be kept at a temperature that is at or below 4 o C (40 o F), at or below -18 o C (0 o F) or at or above 60 o C (140 o F) at all times, except during food preparation or cooking. Cooking Cook food in one continuous process; it must never be partially cooked, cooled and then reheated to complete the cooking process. Unless otherwise specifically ordered by the immediate customer, the following internal temperatures must be reached and held for at least 15 seconds when cooking the following foods: 60 o C (140 o F) or above for (rare) beef roast. 63 o C (145 o F) or above for eggs (if prepared for immediate service), fish, meat (except pork, game farm meat products, beef roast and ground beef). 68 o C (155 o F) or above for pork, game farm meat products, ground beef, ground fish, injected meats and eggs (if not prepared as specified in b). 80 o C (176 o F) or above for poultry. 74 o C (165 o F) or above for stuffed fish, stuffed meat, stuffed pasta or stuffing containing fish or meat. NOTE: Pathogens should be destroyed when these temperatures are reached. Re-Heating Reheat foods rapidly to a temperature of 74 o C (165 o F) prior to serving. Do not use a steam table or a slowcooker to reheat food as the required temperature cannot be achieved quickly enough. Any food remaining after being reheated once should be discarded. Reheat only the amount of food that is needed. Jan 23, 2009 2

Cooling All cooked potentially hazardous foods should be chilled to an internal temperature of 4 o C (40 o F) or lower within 4 hours. The use of ice baths and/ or shallow pan is recommended to reduce the food temperature quickly. An accurate metal stem probe thermometer is required to determine/monitor potentially hazardous food temperatures. Calibrate the thermometer regularly and sanitize it between uses. Thawing Thawing or defrosting of frozen food is to be done under refrigeration at or below 4 o C (40 o F) or in a microwave immediately before cooking. CROSS CONTAMINATION Special care should be taken not to transfer contamination to ready-to-eat food from raw food. Foods to be consumed without cooking should be prepared separately from raw meat, fish and poultry to prevent cross contamination. Clean (wash with hot soapy water then rinse in clean water) and sanitize all food preparation equipment and utensils, including cutting boards, slicers, mixers, grinders and knives. These are known contributors to foodborne illness. Never reuse a spoon that has been used even once for tasting. If tasting needs to be done the best practice is to serve a small quantity into a saucer, move away from the cooking vessel, then use a clean utensil to taste from that saucer. After this taste, the saucer and eating utensil are either discarded (in the case of single use ware) or put to wash. PROTECTION Foods must be displayed and stored in a manner that will protect them from dirt, dust, handling by the public, nose and throat secretions and other contaminants. Food containers and lids must be made of food grade materials. Food, food service utensils, single service items in dispensers, individually packaged items and other items must be stored off the floor to prevent contamination. Store single service items with the handles facing up or towards the sampler. Customer utensils are to be single-use. Handling eating portion of customer utensils is not permitted. Staff must continuously monitor samples. All counter surfaces must be smooth and washable. No smoking in the booth or at any time during any food preparation activity, including cleaning, washing and sanitizing the food preparation items. SOURCE ALL FOODS MUST BE FROM FACILITIES APPROVED BY SASKATCHEWAN HEALTH REGIONS OR FROM A PROVINCIALLY OR FEDERALLY APPROVED SOURCE. ALL WATER MUST BE POTABLE. Jan 23, 2009 3

TRANSPORTATION Foods must be transported to and from food establishments in a manner that prevents contamination and temperature abuse. Hot foods must be received hot at 60 o C (140 o F) minimum. Cold foods must be received cold at 4 o C (40 o F) maximum and frozen food at 18 o C (0 o F) or colder. Transport food in insulated containers to assist in maintenance of temperatures. DISHES AND UTENSILS Use appropriate dishes and utensils. Use only single service cups, dishes and cutlery for the public who are sampling the food products. Do not use contaminated single service items. Do not re-use single service items (i.e. plastic cutlery, foil pans, etc.). Provide at least 2 additional sets of clean serving utensils in case of contamination. ON SITE (AT THE BOOTH) UTENSIL WASHING IS NOT PERMITTED unless a two or three compartment sink connected to municipal water and sewer is located in the booth. WIPING CLOTHS Use wiping cloths to clean equipment, tables, counters and other surfaces on a regular basis. Store wiping cloths in an approved sanitizing solution (i.e. 200 ppm chlorine, 400 ppm quaternary ammonium compound or 25 to 50 ppm iodine solution). This sanitizing solution is to be changed frequently throughout the day. Do not use the same wiping cloths for food contact surfaces to clean spills on floors. NOTE: Chlorine sanitizing solution (200 parts per million) - Use 2 tablespoons in 1 gallon or 30 ml in 4 litres of water. PERSONAL HYGIENE Reduce food contamination by practicing good personal hygiene. Do not work with food when sick or if you have infected cuts or sores on your hands. Do not smoke, eat or drink in the booth or at any time during any food preparation activity, including cleaning, washing and sanitizing the food preparation items. Wash hands with soap and warm water and then dry with single service towels: before starting work shift; before preparing food; after using the washroom; after handling raw meats or money; after smoking, eating, drinking or taking a break; after touching nose, mouth, hair, etc; after coughing and sneezing; after using cleaners or chemicals; after any activity that may contaminate hands. Note hand sanitizers/gels are not allowed in the food booth. Jan 23, 2009 4

Note: Remove the sink plug before washing your hands. Wear hair restraints (i.e. cap or hairnet) and clean full length aprons or smocks; Don t wipe hands or utensils on clothing, smocks or aprons; Avoid touching food with bare hands. Use utensils, tongs, gloves etc. Note: When using disposable gloves, first wash your hands with dispensable soap, dry hands with disposable paper towel and then put gloves on. Disposable gloves must be discarded and hands washed and dried and then put on new gloves when you go from one duty to another. i.e. wiping the table and than going to cut up vegetables or meat. GARBAGE At least one watertight container with a lid and lined with a suitable plastic bag must be provided in the food preparation area for the disposal of garbage. Another container is to be provided for the public to dispose of single use items. HAND BASINS Hand basin is required where operators are handling, preparing food products such as: meat and meat products; poultry and poultry products; fish and fish products; shellfish and shellfish products; milk and dairy products; eggs and egg products; fruits and vegetables; chips, popcorns and other food items. Hand basins must either be: 1. Properly plumbed to municipal water with hot and cold running water and sewage system. 2. Portable system that has a supply of fresh potable hot and cold running water and connected to a holding tank for waste water. Hot and cold water must be dispensed from a single faucet. All the connection hoses for water must be food grade. Spring loaded taps are not allowed. The minimum size of the potable water tank is 40 liters (8.8 gallons). The waste holding tank shall be at least 10% larger than the potable water supply tank. 3. Hand basins must be equipped with dispensable soap and disposable paper towels. NOTE: HANDBASINS IN WASHROOMS ARE NOT PERMITTED FOR THESE PURPOSES. Jan 23, 2009 5

TEMPORARY HAND WASHING SYSTEM Operators that do not handle or prepare food products will need to have a temporary hand washing system that will have: 1. A fresh water source [at a temperature between 30 o C (86 o F) to 48 o C (118.4 o F)] which allows both hands to be washed at the same time in a stream of water. (This can be a 20 liters (5.3 gallons) camping jug or coffee urn with a tap or spigot with water that is maintained at proper temperature). 2. A container to catch the waste water from the hand washing procedure. The temporary hand washing system must be equipped with dispensable soap and disposable paper towels. The acceptable method for washing hands is in the stream of running water and not in water that is resting in the hand basin or catch basin. Please note that this is the same method that is required with permanently located hand washing basins. Waste water shall be disposed of in a toilet or other receptacle connected to a sanitary sewer. Do not dump waste water into a storm sewer (street sewer). SINKS A two compartment stainless steel sink (connected to the municipal water and hot and cold running water and sewage system) is required in the building for washing, rinsing and sanitizing of pots, pans, dishes, utensils and etc. An approved sanitizer must be conveniently located on site and used. 1. WASH Use clean hot water 44 o C (110 o F) containing a good detergent. 2. RINSE Use clean hot water to remove detergent and to help maintain strength of sanitizing solution. 3. SANITIZE Submerge dishes for at least two minutes in clean hot water 77 o C (170 o F) or clean luke - warm water with Chlorine solution at 100 ppm [Chlorine sanitizing solution (100 parts per million) - use 15 ml of household bleach in 4 liters or 1 tablespoon in 1gallon of water] or Quaternary ammonium compound at 200 ppm or Iodine compounds between 12 to 25 ppm. NOTE: WASHROOM HAND BASINS ARE NOT PERMITTED FOR THESE PURPOSES. SANITATION FOOD COURSE We recommended that you, the operator, attend an approved sanitation food course. The Regina Qu'Appelle Health Region offers these sanitation food courses from September to June every year. For more information call your district Public Health Inspector at 766-7755 or look at the region s web site at www.rqhealth.ca (Look under Programs and Services to find Environmental Health.). Jan 23, 2009 6

Event Organizer Application Form for a Trade Show Event Name of Event: Dates of Event: Hours of Operation: Location of Event: Name of Organizer(s): Address of Organizer(s): Contact person(s): Telephone Number(s): Set-up Date: Are the following items provided for the participant(s) by the event organizer(s)? (please answer either yes or no) potable water service yes no garbage clean-up & disposal yes no liquid waste collection & disposal yes no bulk refrigeration (i.e. freezer units) yes no electricity (i.e. power) yes no hand washing facility (i.e. portable or plumbed in sink) yes no two or three compartment sink(s) yes no On the back of this page provide information on booths displaying food items. Date of Application: Signature of Organizer: Jan 23, 2009 7

PROVIDE INFORMATION ON BOOTHS DISPLAYING FOOD ITEMS Participant Name(s) Company Name(s) Phone Number(s) Address(es) Work (w) Home (h) Cell (c) Securely attach additional pages of information if required. Note: That either the event food coordinator or the booth operators must submit Participant Application Form for a Trade Show Event to RQHR Public Health Inspector at least two weeks (14 days) before the start of the event. Jan 23, 2009 8

Participant Application Form for a Trade Show Event Note: Application must be received two weeks (14 days) before the start of the event. Food Event Name: Location: Date of Event: Name of Participant(s,) Company, Agency Address of Participant(s): Contact Person(s): Telephone Number(s): Name & Address where food(s) will be prepared: Dates foods will be prepared: How are foods to be prepared? (Please list the name of the food item and then the method of food preparation.) Food Item Method of Food Preparation Securely attach additional pages of information if required. The following questions relate directly to on-site cooking and location where food samples will be given out: 1. Services A. Municipal water; or yes no potable water and holding tank yes no B. Municipal sewer; or yes no wastewater holding tank yes no Where is the liquid waste going to be discarded (disposed of) Jan 23, 2009 9

C. Solid Waste type of container (s) size of container (s) number of containers D. Power Source Hard wired supply electrical; or yes no generator; or yes no gas/propane yes no 2. Food Protection A. Hot holding equipment Type Number B. Cold holding equipment Type Number C. Protection from contaminations Type Number 3. Cooking Equipment 4. Sinks Type Number A. Hand basin connected to running water yes no B. Two compartment sink connected to running water yes no C. Temporary Hand Station (see Requirements for Trade yes no Shows for details) D. Other: (please specify) E. If dishes and utensils are not going to be washed in booth, where will they be washed and sanitized? 5. Supplies A. Hand soap in dispenser and paper towels in dispenser yes no B. Sanitizer/Disinfectant for dishes, equipment, utensils yes no and work surfaces) Type Note: hand sanitizers/gels are not allowed in the food booth. Signature of Participant: Date Jan 23, 2009 10