NonProfit Organizations and the Health Department

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Non-Profit Organizations and the Health Department

• Harford County Health Department
• April 20, 2005
• Abingdon Volunteer Fire Company

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Overview

• Categories of Non-Profit Organizations
• Safe Food Handling
• Temporary Licensing Process

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Definition Non-Profit Organization

• Volunteer fire company or bona fide nonprofit
  fraternal, civic, war veterans, religious, or
  charitable organization or corporation

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Non-Profit Categories

• Licensed organizations (e.g. schools, VFW, fire
  companies, churches)
• Excluded organizations are non-licensed (e.g.
  churches, fire companies, parks/rec)

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Licensed Organization

• Operates more than 4 days per week
• Licensed each year - no application fee
• Must comply with COMAR 10.15.03 in its entirety

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Excluded Organization

• Does not serve food to the public more than 4
  days per week (exception - once a year an
  organization may serve to the public for up to 14
  consecutive days)
• Facility not required to be licensed

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Excluded Organization (cont.)

• Exempt from certain Code of Maryland Regulations
  (COMAR) 10.15.03 (see E.O. Guidelines -
  Attachment 3 for minimum standards)
• Must obtain a Temporary Food License for each
  event open to the public (e.g. festivals,
  dinners, fish fries, etc.)
• no application fee
• May choose to be licensed (see form)

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3 compartment sink
Handwashing Sink
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Why choose to be licensed?

• Eliminates need for Temporary License
• Approved commercial grade equipment
• Facility can be leased to a caterer -

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• The Basics of
• Food Safety

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Cook Temperatures

• 165F for 15 seconds poultry, stuffing, and
  stuffed meats
• 155F for 15 seconds pork, comminuted fish and
  meats, ground beef, and foods containing eggs not
  for immediate service.
• 145F for 15 seconds beef, seafood, and foods
  containing eggs for immediate service.
• 140F for 15 seconds vegetables, commercially
  precooked foods, and pasta. (if hot held or
  cooled)

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Hot Holding

• Maintain foods at an internal temperature of
  140F or above.

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Cold Storage

• 45F or below for all foods except.
• 38F or below pasteurized crabmeat and smoked
  fish.

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Cooling Requirement

• The food product must cool from an internal
  temperature of 140F to 70F within 2 hours then
  from 70F to 45F within another 4 hours.

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Reheating

• The food product must reach an internal
  temperature of 165F within 2 hours. This
  applies to any cooled food item, which will be
  reheated then hot held.
• Do not use hot holding equipment for reheating.

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Cold Preparation

• During the time of dicing, mixing, peeling,
  and/or slicing the food product taken from
  refrigeration must not exceed 55F.
• Food items like tuna salad and cole slaw must be
  made from pre-chilled ingredients so that their
  preparation temperature does not exceed 55F.

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Cross Contamination

• Keep raw meats separate from ready to eat foods
  at all times.
• Store raw meats below ready to eat foods.
• Wash hands after contact with raw meats
• Change utensils after contact with raw meats

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Hand Washing

• Wash hands under warm running water with soap for
  at least 20 seconds, and dry with a disposable
  paper towel or air dryer.

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When do you wash?

• Before starting work
• After using the bathroom
• After smoking, eating, or drinking
• After coughing, sneezing, blowing or touching
  your nose
• After touching your face or hair

• After using cleaners or chemicals
• After touching raw poultry, meats, or fish
• After touching dirty dishes, equipment and
  utensils
• After touching trash, floors, soiled linens, etc.
• During food preparation as necessary

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What about gloves?

• Not required by COMAR 10.15.03
• If used they must be used properly
• Gloves do not replace handwashing

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Temporary Event Licensing
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When Do I Need A Temporary License?

• When an excluded facility holds an event open to
  the general public where food service is provided
  
• If a licensed or unlicensed facility moves
  outside to cook, prepare, or serve food

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How Do I Apply?

• Obtain a copy of the application and guidelines
• Submit completed application to Health Department
  at least 10 DAYS PRIOR TO THE DATE OF THE EVENT

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How Do I Get The Forms?

• Call the Health Department
• [phone]
• www.co.ha.md.us/health/EC/tempfood.htm
• Drop by the Health Department for a copy
• 120 South Hays Street, Suite 200
  Bel Air, MD 21014

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What Happens After I Apply?

• You will receive a call to discuss the menu and
  review safe food handling.
• License will be mailed, delivered at the time
  your facility is inspected, or delivered the day
  of the event.

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Minimum Requirements For Setting Up Outside

• Handwashing Station
  
• 3 bins for Wash, Rinse, Sanitize
• Wiping Cloths
• Thermometer
• Chemical Test Strips
• Trash Cans
• Approved water source

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Equipment Needed For Handwashing Outside

• Water container with a nozzle that allows for
  continuous flow of water without continuous
  pressure applied by your hands
• Catch water bucket
• Soap and paper towels

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Water Container
Paper Towels
Soap
Catch Bucket
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Equipment Needed For Dishwashing Outside

• Three buckets large enough for the biggest piece
  of equipment used
• Arrange as wash, rinse, sanitize, and air dry in
  a clean area
• Chemical test kit

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Bleach
Chemical Test Strips
Soap
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Equipment Needed For Wiping Cloths Inside Or
Outside

• Dedicated wiping cloth bucket with sanitizer
  solution
• Spray bottles used with a disposable towel and
  discarded after use
• Chemical test kit

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Summary

• Temporary Licenses are required when an excluded
  organization has any type of event thats open to
  the public
• Temporary Licenses are required when a licensed
  facility moves a food service outside

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Summary

• Inside
• Follow procedures mentioned today
• Practice proper food handling

• Outside
• Assemble all equipment described in guidelines
• Practice proper food handling

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Contact Numbers

• Harford County Health Department [phone]
• Kim Burns [phone]
• Connie Alexander [phone]
• Martha Lamb [phone]
• Jack Wise [phone]
• Julie Spittel [phone]
• John Resline [phone]

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Harford County Health Department

• Website
• www.co.ha.md.us/health/
• Environmental Health- Consumer Protection
• Food Control Program

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Thank You!