{"id":18671,"date":"2019-09-22T14:15:47","date_gmt":"2019-09-22T19:15:47","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=18671"},"modified":"2020-03-06T17:25:58","modified_gmt":"2020-03-06T23:25:58","slug":"concession-stand-food-safety","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/concession-stand-food-safety\/","title":{"rendered":"Concession Stand Food Safety"},"content":{"rendered":"

Concession stands are found many public areas, such as sporting venues, schools, fairgrounds, beaches and in local parks – offering anything from popcorn and pretzels to cheesesteaks and hamburgers<\/p>\n

Concession stands are especially susceptible to food safety issues with part-time, under-trained staff, the weather, and pests.<\/p>\n

First off, warmer weather and cooking outdoors increases the chance of bacteria multiplying on or contaminating food that can make people sick.<\/p>\n

More importantly, part-time, under-trained workers pose the biggest risk. They are often part-time cooks and may not have the proper knowledge of food safety practices or procedures – or may never have taken a food safety training course.<\/p>\n

The safety of everyone visiting the concession stand, as well as an organization’s reputation, relies on responsible workers that understand and follow proper food safety procedures.<\/p>\n

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Warmer Temperatures and Lack of Indoor Safety Controls<\/h3>\n

Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing and handling food outdoors makes food safety more challenging.<\/p>\n

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