When food is supplied by outside vendors, the Parish Festival Vendor Hold Harmless/Indemnity Agreement should be utilized. If a Parish/School elects to have volunteers prepare and serve food onsite the following food handling recommendations should be followed.

• Refrigerators should be kept at 40 degrees or cooler. Freezers should be kept at 0 degrees. Raw meat and poultry should be refrigerated as soon as possible after purchasing or receiving. At the grocery store or deli, keep raw meats and poultry separated from other perishables. Never thaw frozen meat and poultry on the kitchen counter; thaw them in the refrigerator. If in a hurry, thaw in a bag under cold running water. If a microwave is used for thawing, the food should be immediately cooked.
• Canned goods should be stored in a cool, dry area and should be free of cracks, dents, and bulging.
• Cooked or prepared food requiring refrigeration should never be left unrefrigerated for more than two hours. In a warm environment, food should sit out no longer than one hour.
• Refrigeration and freezing does not kill bacteria on food which sat out too long and has started to spoil.

Two of the more common types of food poisoning are caused from salmonella and E. Coli bacteria. Any raw food of animal origin (i.e. meat, poultry, eggs, raw milk, fish, and shellfish) may carry salmonella. Food can be contaminated with E. Coli when a food handler or cook does not follow good sanitary procedures. Critical to this is washing hands after using a bathroom. The key to preventing an exposure is to not allow any contamination while preparing food and to effectively destroy bacteria during the cooking process. The following steps will greatly reduce the likelihood of a food-related illness:

• Inspect the food to see if there are any signs of contamination or spoilage. Fish, poultry, fruits, and vegetables should be thoroughly washed/rinsed.
• Always wash your hands with soap before handling and preparing food. You should also rewash your hands before preparing another type of food or when using a new knife/utensil.
• Raw meats, fish, and poultry should be cut on an acrylic cutting board, not wood. Use a wood cutting board for fruits and vegetables
• Never serve food on a plate or platter where raw meat, fish, or poultry was cut or prepared.
• Never let raw meat, fish, or poultry or their juices come in contact with other foods.
• If the work area was cleaned with a dishcloth, always immediately switch to a clean one or use disposable paper towels.
• After cleaning utensils and work areas, an additional measure is to sanitize. This can be done using 2 or 3 teaspoons of household bleach in one quart of water, then thoroughly rinsing with cold water.
• Always cook food thoroughly. Only thorough cooking destroys bacteria. Thermometers are recommended to determine if the internal temperature of the food you are cooking has reached a safe temperature. Internal temperatures should reach 160 degrees. If the food includes poultry, the temperature should reach 185 degrees.
• If serving food for an extended period, hot foods should be kept above 140 degrees and cold foods below 40 degrees.