91 Chapter 13 Summary
Key Takeaways
To operate a successful temporary foodservice business, daily planning, dedication, and sensitivity to the details of safe food are required, better than rules and regulations alone. There are inherent challenges to temporary foodservice operations, which require innovative solutions and dedicated values in food safety.
Successful restaurants and temporary foodservice operations have common characteristics including perpetual employee training, proper equipment, respectful relationships with suppliers, proactive food safety compliance, and dedication to continual improvement.
Understanding risk management is essential to a successful food service operation. Foodborne illness can close an operation, with far-reaching consequences. If food served from a fair or festival causes an outbreak, economic development and cultural benefits for the community surrounding could also be compromised.
Because Louisiana’s culinary culture is so prominent, especially through the State’s fairs and festivals, temporary food service establishments must recognize their role as ambassadors for this portion of Louisiana’s culture. Thus, maintaining high food safety standards will ensure the State’s reputation remains intact while simultaneously protecting public health.
Continuous learning is vital to a successful operation. The food safety field continues to expand with new best practices and research, which requires an ongoing commitment from foodservice operations. Successful operations must learn, adapt, and maintain high standards to avoid any food safety risks and ensure public health and safety.
Glossary Terms
Brick and mortar restaurant: restaurants in permanent buildings which serve food prepared on site.
Commissary kitchen:
Cross contamination: The transmission of disease-causing microorganisms to food by hands, contact surfaces, or other materials used, which then touch ready-to-eat foods (United States Department of Agriculture [USDA], 2023).
Fairs and Festivals: A gathering of persons for an event such as a bazaar, carnival, circus, public exhibition, or other similar events for celebration, competition, entertainment, distribution or sale of foods or goods, exhibition, religious activity, or other such purposes, which operate for only a temporary period in any location (Louisiana Department of Public Health, 2020).
Temporary foodservice establishments: An establishment that operates for no more than 14 consecutive days in conjunction with a single event or celebration (Conference for Food Protection, 2011).
Mobile food unit:
Discussion Questions
Exercises/Activities to Expand Knowledge
Quiz Questions
Quiz Questions
1. Food trucks and festival vendors must follow food safety regulations that are:
a) More relaxed than traditional restaurants
b) The same as traditional restaurants
c) Only applicable for events over 14 days
d) Determined by each individual vendor
2. Approximately how many festivals and fairs does the United States host annually?
a) 500
b) 1,000
c) 2,000
d) 5,000
3. Louisiana has more than _____ festivals annually.
a) 200
b) 300
c) 400
d) 500
4. What percentage of tourists to Louisiana in 2013 came specifically for the food experience at festivals?
a) 20%
b) 35%
c) 43%
d) 51%
5. Which Louisiana festival is the ONLY one legally required to conduct food safety inspections?
a) Ponchatoula Strawberry Festival
b) New Orleans French Quarter Festival
c) New Orleans Jazz and Heritage Festival
d) Natchitoches Christmas Festival of Lights
6. At the New Orleans Jazz and Heritage Festival, what percentage of critical food safety violations were related to cold food storage temperatures?
a) 25%
b) 33.2%
c) 41.4%
d) 50.1%
7. The “Temperature Danger Zone” for food safety is between:
a) 32°F and 140°F
b) 41°F and 135°F
c) 45°F and 130°F
d) 40°F and 145°F
8. Single event permits for temporary foodservice establishments are typically valid for:
a) 7 consecutive days
b) 10 consecutive days
c) 14 consecutive days
d) 21 consecutive days
9. For effective handwashing in temporary foodservice operations, water temperature should be at least:
a) 90°F (32°C)
b) 95°F (35°C)
c) 100°F (38°C)
d) 110°F (43°C)
10. According to the CDC, improper handwashing is identified as one of how many risk factors for foodborne illness?
a) Three
b) Five
c) Seven
d) Ten
11. Which of the following is NOT considered a cottage food under Louisiana law?
a) Baked goods like cookies and pies
b) Honey and honeycomb products
c) Barbecued chicken
d) Jams and jellies
12. In 2017, a jambalaya fundraiser in Louisiana caused foodborne illness in at least how many people?
a) 25
b) 37
c) 49
d) 62
13. Cold foods must be maintained at _____ or below in temporary foodservice operations.
a) 38°F
b) 40°F
c) 41°F
d) 45°F
14. Hot foods must be maintained at _____ or above in temporary foodservice operations.
a) 130°F
b) 135°F
c) 140°F
d) 145°F
15. What was the most common non-critical violation at the New Orleans Jazz and Heritage Festival between 2017-2019?
a) Improper handwashing
b) Temperature violations
c) Presence of flies
d) Dirty equipment
16. Multiple event permits are typically valid for:
a) Six months
b) One year
c) Two years
d) Three years
17. Which of the following is a commissary kitchen used for?
a) Food preparation only
b) Equipment cleaning only
c) Storage only
d) All of the above
18. Cross contamination is defined as:
a) Mixing different types of cuisine
b) The transmission of disease-causing microorganisms to food
c) Using the same cutting board for vegetables and meat
d) Both b and c
19. In North Carolina research, what percentage of food vendors were noncompliant with at least one food safety risk factor?
a) 75%
b) 82%
c) 88%
d) 95%
20. According to the chapter, successful temporary foodservice operations should have at least _____ critical methods to ensure food safety.
a) 5
b) 8
c) 10
d) 15
Answer Key
b) The same as traditional restaurants
c) 2,000
c) 400
c) 43%
c) New Orleans Jazz and Heritage Festival
c) 41.4%
b) 41°F and 135°F
c) 14 consecutive days
c) 100°F (38°C)
b) Five
c) Barbecued chicken
c) 49
c) 41°F
b) 135°F
c) Presence of flies
c) Two years
d) All of the above
d) Both b and c
c) 88%
c) 10
Discussion Prompt
After reading Chapter 13 about temporary foodservice operations, think about your own experiences with food at festivals, food trucks, farmers markets, or other special events.
Choose ONE of the following scenarios to discuss:
Scenario A: The Festival Food Safety Inspector
Imagine you’ve been hired as a food safety inspector for your local county fair or festival. Based on what you learned in this chapter, what would be the top 3 food safety concerns you would look for when inspecting temporary food vendors? Explain why these concerns are particularly challenging in temporary settings compared to regular restaurants.
Scenario B: Starting Your Own Food Truck
You and your friends want to start a food truck business in your community. Based on the chapter, what are the biggest challenges you would face in maintaining food safety standards? What specific steps would you take to overcome these challenges? Consider permits, equipment, training, and daily operations.
Scenario C: The Fundraiser Food Safety Coordinator
Your school’s sports team wants to hold a barbecue fundraiser similar to the ones mentioned in the chapter. You’ve been asked to help ensure food safety. What lessons can you learn from the 2017 Louisiana jambalaya incident mentioned in the text? What specific recommendations would you make to keep everyone safe while still having a successful fundraiser?
Scenario D: Comparing Food Safety Standards
Think about a recent experience you’ve had eating at a food truck, festival, or farmers market. Now compare that to eating at a traditional restaurant. Based on the chapter, what differences did you notice (or should you have noticed) in terms of food safety practices? Were there any “red flags” you might watch for in the future?