{"id":18671,"date":"2019-09-22T14:15:47","date_gmt":"2019-09-22T19:15:47","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=18671"},"modified":"2019-09-22T14:15:47","modified_gmt":"2019-09-22T19:15:47","slug":"concession-stand-food-safety","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcourses.com\/blog\/articles\/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
\nConcession stands are especially susceptible to food safety issues with part-time, under-trained staff, the weather, and pests.
\nFirst off, warmer weather and cooking outdoors increases the chance of bacteria multiplying on or contaminating food that can make people sick.
\nMore 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.
\nThe 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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