{"id":15016,"date":"2019-09-12T06:37:13","date_gmt":"2019-09-12T11:37:13","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=15016"},"modified":"2019-09-12T06:37:13","modified_gmt":"2019-09-12T11:37:13","slug":"food-safety-fairs-and-festivals-for-customers","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcourses.com\/blog\/articles\/food-safety-news\/food-safety-fairs-and-festivals-for-customers\/","title":{"rendered":"Food Safety Observations for State Fairs"},"content":{"rendered":"

State fairs are an end-of-summer tradition and a national institution in America. State fairs delight young and old alike<\/span> – games, rides, entertainment, and food booths!
\nHowever, while having fun – it is important to make some basic food safety observations \u2013 so as to prevent a foodborne illness.<\/p>\n

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Warmer weather, cooking outdoors, and part-time vendors increases the chance of bacteria multiplying on or contaminating food that can make you sick.
\nTemporary food vendors also pose a risk. They are often part-time cooks and may not have a complete knowledge of proper food safety practices or procedures – or may never have taken a food safety training course – thus increasing the chance of improperly handling food.<\/p>\n

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\n\t\t\t\"food-vendor-state-fair-safety\"Image Source: Shutterstock<\/a><\/span>\t\t<\/div>\n\t\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 food outdoors makes safe food handling more challenging.<\/p>\n

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