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

Health Dept investigates Castleton Olive Garden

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 trap or ground

Keep lids to ice bins closed to minimize airborne contaminates

correct

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

• Do not store single service items, buns or popcorn on the ground, on any sink or on the grease trap

incorrect

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

incorrect• Store the 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 CoordinatorDepartment of Food Safety

Marion County HealthDepartment

3840 N Sherman DriveIndianapolis, IN 46226

(317) 221-2240