Ireland

Worldwide

Running a food booth at a festival or a window on a food truck looks nothing like running a restaurant kitchen — but the food safety rules do not relax just because the kitchen is a tent or a trailer. Limited water, no commercial refrigeration, fast-paced crowds, and outdoor conditions create real risks that have caused real outbreaks, including a Louisiana fundraiser that sickened dozens of people from a single batch of jambalaya. This course teaches you how to operate safely in exactly these conditions. You will learn the permit types that apply to single events, multi-event vendors, and mobile food units; how to manage temperature control and handwashing when running water and full-size refrigeration are not available; how to adapt the flow of food for a booth or truck; and the special regulatory considerations that apply to cottage food producers, fundraisers, farmers markets, and food banks. The course closes with ten critical, field-tested methods for keeping food safe at any temporary foodservice operation. This course is designed for food truck operators, festival and fair vendors, fundraiser coordinators, farmers market organizers, and food bank volunteers who handle food outside a permanent commercial kitchen. On completion you will receive a CPD-accredited Alison Certificate you can add to your CV and show to event organizers and health inspectors alike. Enroll free and start learning today.
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**Publisher:** Advance Learning - Health & Safety
**Course type:** Certificate

English

Hazard Analysis And Critical Control Point (HACCP) Certification

Management

Public Health

Take this free online course and earn your certificate in food safety for events, fairs, and trucks.

Food Safety Management for Temporary and Special Events