MARKET STALLS AND FOOD SAFETY ______________________________________

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MARKET STALLS AND FOOD SAFETY
______________________________________

• JOANNE LORRIMANSENIOR ENVIRONMENTAL HEALTH
  OFFICERWEST CORK HSE SOUTH

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AIMS OF PRESENTATION_______________________

• To briefly outline legal responsibilities of the
  market trader (food business operator)
• To focus on two aspects of food safety on a
  market stall and methods used to meet legal
  requirements.
• To look at the future for markets and food safety

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CONTEXT

• ____________________________________________
• Growing number of markets
• Differing types of stalls and differing extent
  of businesss
• Changes in legislation
• European Communities (Hygiene of Foodstuffs)
  Regulations 2006
• Regulation (EC)178/2002
• Regulation (EC) 852/2004
• Updated guidance
• Guidance Note 16 Food Stalls
• (Food Safety Authority Ireland )

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LEGAL RESPONSIBILITIES

• ______________________________________
• Responsibility of food business operator to
• meet legal requirements
• Know the law
• Use the guidance
• Be able to demonstrate how you meet it

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FOOD SAFETY ON A MARKET STALL

• _________________________________
• Focus on two areas
• Hand washing
• Temperature of food

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HAND WASHING_____________________________________
_

• What is the legal requirement ?
• appropriate facilities are to be available to
  maintain adequate
• personal hygiene (including facilities for the
  hygienic washing
• and drying of hands, hygienic sanitary
  arrangements and
• changing facilities)
• Guidance
• High risk - designated wash hand basin adequate
  and instantaneous supply hot and cold water
  at the stall.Soap, disposable paper towels or
  other suitable hand drying facilities
• Medium risk - designated wash hand basin
  adequate supply hot and cold water at the
  stall.Soap, disposable paper towels or
  other suitable hand drying facilities
• Low risk - demonstrate there is adequate means
  of cleaning hands

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HAND WASHING________________________

• Factors to consider
• Type of food and duration of market
• Investing in equipment - how often do you plan to
  trade long term v short term view
• Ease of use of equipment how easy is it to use
  ?
• How often do you wash your hands v how often
  should you
• wash your hands ?
• Methods used to meet legal requirements
• Hand washing facilities now being provided.
• Use of portable wash hand basins with heated
  water.
• Moving away from small flasks to insulated urns
  with dispensers and fixed bowls
• Training leading to increased awareness of hand
  hygiene.

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TEMPERATURE CONTROL

• ____________________________________________
• What is the legal requirement ?
• Adequate arrangements for maintaining and
  monitoring
• suitable food temperature conditions are to be
  available.
• Guidance
• The stall must be provided with equipment to
  ensure that
• foodstuffs susceptible to rapid microbiological
  growth is kept
• at 5C or less.Refrigeration should be provided
  in order tokeep
• food at correct temperature.FBOs providing
  alternatives must
• demonstrate that the arrangements are suitable to
  maintain
• the required temperature throughout.

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TEMPERATURE CONTROL_______________________

• Factors to consider
• Type of food and duration of market
• How are you keeping your food cold and how do you
  know its cold enough?
• Suitable equipment will it do the job for long
  enough?
• Investing in equipment how often do you plan to
  trade long term v short term view
• Methods used to meet legal requirements
• Chiller unitsfridges and freezers.
• Insulated display containers with ice blocks
• Thermometers being provided and checks being
  carried out
• Training leading to increased awareness of
  importance of temperature control and high risk
  foods

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FUTURE DEVELOPMENTS ?

• ______________________________________
• Sites and facilities
• Specialist training
• Greater exchange of information

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Further advice and information

• Environmental Health Department details
• of local offices on www.hse.ie
• Legislation and Guidance Note 16 www.fsai.ie

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THANK YOU ____________________________________
__

• JOANNE LORRIMANSENIOR ENVIRONMENTAL HEALTH
  OFFICERHSE SOUTH