LUCAS OIL STADIUM

1
LUCAS OIL STADIUM
2
FUN FACTS

• There is enough capacity for seating in the
  stadium to fill over 1300 buses

3
Fun Facts

• There is enough steel used in the construction of
  the stadium to build over 13,500 Volkswagon
  Beatles

4
Fun facts

• It takes more time to bake a pizza than open the
  4.5 acre roof

5
(No Transcript)
6
Health Department Role

• Licensing and inspections required by law
• Provide education
• Employee health forms

7
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

8
Foodborne illnesswhen a person becomes ill after
ingesting a contaminated food

• Biological hazards molds,viruses,bacteria,parasi
  tes
• Chemical Hazards -cleaning agents,natural
  toxins,pesticides
• Physical hazards bone,glass,metal

9
Potentially Hazardous FoodsFoods that can
support the growth of harmful bacteria

• Foods high in moisture
• Foods high in protein
• Food low in acid

10
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

11
Sources of Foodborne Illness

• Food Handler
• Food Contact Surfaces
• Insects rodents
• Water, air, soil
• Food

12
Common Foodborne diseases

• Staphylococcus aureus
• Escherichia coli 0157H7
• Salmonella typhi
• Shigella spp.
• Hepatitis A
• Norwalk Virus

13
Handwashing Steps

• Designated handsink
• Warm water
• Soap
• Lather
• Friction for 20 seconds
• Rinse
• Dry on paper towels

14
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

15
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

16
Disposable Gloves

• Wash hands before applying
• Change at appropriate intervals
• Dispose after each use
• Apply over open cuts burns

17
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

18
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

19
In Place Sanitizer

• Luke warm water about 70F
• 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)

20
The Temperature Danger Zone
Rapid bacteria and toxin production

Hot food hot -cold food cold -nothing at room
temperature
21
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

22
Holding

• Hot holding-
• Above 140ºF
• Refrigeration-
• Below 41ºF
• Freezers-
• Below 0ºF

23
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

24
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

25
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
26
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

27
Test Strips
?
?
?

• Quaternary Ammonia---------200ppm

28
Storage of single service packaged food
incorrect

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

correct
29
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

30
Flushing lines

• Beer drain lines need to be flushed with hot
  water
• Ice bins and bar ice bins need to be flushed and
  emptied

31
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.

32
Clean up

• Wipe down counters with sanitizer from the three
  bay sink
• Clean the floors with chemicals at the mop sink

33
incorrect

• Store the mop hanging

Correct
34
Food Safety Checklist

• Food Employee Reporting Agreement
• Food Safety Checklist
• Health Department inspections
• Equipment repair sheet

35
THANK YOU!

• Kelli Whiting
  Temporary Event Coordinator
• Department of Food Safety
• Marion County Health
• Department
• 3840 N Sherman Drive
• Indianapolis, IN 46226
• [phone]