Extension Communications
3614 Administrative Services Building
Ames, Iowa 50011-3614
(515) 294-9915
10/29/98
Contacts:
Pat Redlinger, Food Science and Human Nutrition,
515-294-1381
Diane Nelson, Extension Communication Systems,
515-294-3178
Make "Safe" Choices at Holiday Bazaars
AMES, Iowa -- Food safety shouldn't be an issue at holiday bazaars. "Nine times out of 10, a little careful planning and some basic rules will eliminate any potential problems," said Patricia Redlinger, ISU Extension food science specialist. "But during every 'bazaar' season I get calls from our ISU Extension nutrition and health field specialists who report seeing questionable products or practices at their community events. If consumers have questions about a product they shouldn't buy it without first getting satisfactory answers."
So, let's set the record straight. What are the rules related to selling food products as community fund-raisers?
"It's pretty simple really," said Redlinger. "They cannot sell anything that is hermetically sealed -- that is, home canned -- or potentially hazardous. The same rule applies to farmer's markets and bake sales. Potentially hazardous means any product that could support rapid and progressive growth of harmful bacteria, for example, products containing milk or milk products, eggs, fish, meat or poultry. Most baked products (except cream, custard and meat pies) and candies are OK. Organizers and sponsors should follow good sanitary practices that involve careful planning for preparation, transportation, display and serving."
Bazaars are not required to have a permit. However, Redlinger recommends that planners contact their local or state public health department if conducting a bazaar. "They can inspect the facilities and give advice about the types of foods that can be prepared safely. They'll also tell you about regulations that may apply to your planned event," Redlinger said.
Typical products suggested for bazaars include breads, cakes, doughnuts, pastries, buns, rolls, cookies, bars, biscuits and fruit pies. The potentially hazardous products that should be avoided are meat, custard and cream pies; cream puffs; cream-filled pastries, pumpkin pies and puddings.
If you are conducting a bazaar, Redlinger suggested you follow these recommendations:
* Do not solicit or accept food from a person affected by a communicable disease or who is a known carrier of such a disease.
* Remind contributors that foods should be tightly wrapped or sealed and transported in clean vehicles. Foods should not be transported along with family pets.
* Maintain a list of contributors. Include name, address, telephone number, name or type of food donated, list of ingredients used and date food was prepared.
* Do not accept home-canned foods -- including jams and jellies -- unless the provider has a license for selling such products.
For more information, ask your county ISU Extension office for a copy of "Guidelines for Volunteers in Food Service" (N-3285), or take a look at the Iowa State University Extension Food Safety and Quality home page at http://www.extension.iastate.edu/Pages/families/fs. You can also contact Iowa State University Extension's Answer Line at 1-800-262-3804. (To use a telecommunication device for deaf, call 1-800-854-1658.)
SIDEBAR:
If you're thinking your bazaar success could be the start of
a home-based business, here's what you need to know about
licensing. For more information contact the Department of
Inspection and Appeals, Food Division, Lucas Building, State
Capitol, Des Moines, IA (515/281-6538).
The food inspector is only concerned with the room where preparation will occur; other areas of the home are not inspected. "The food inspector's requirements involve time, labor and expense to upgrade your kitchen to a certain standard, but keep in mind that this is for everyone's safety; if standards aren't met and your foods cause food poisoning and illness, you are liable," Patricia Redlinger, ISU Extension food science specialist said.
The 13 requirements are:
1. A preparation area separate from the home kitchen;
2. Separate refrigeration for the "business" food;
3. A three-compartment sink;
4. Room for washing dishes;
5. A method for air drying dishes (no toweling);
6. The use of a disinfectant or sanitizer;
7. A handwashing sink close by;
8. A separate mop sink;
9. An easily cleaned floor surface (no carpeting);
10. Cleanable walls, preferably white;
11. A stainless steel preparation table;
12. A shield over/around lighting (to prevent breakage);
13. A vented hood system over the range.
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