About festival, mochi held in area

When selling or cooking food at events such as festivals and rice cakes organized by residents' organizations such as Neighborhood Associations and Neighborhood Association, you must submit a notification of the event.
※The event notification is a system in Yokohama City that treats events involving food provision (sales and cooking) that meet certain requirements as those that do not require a business license based on the Food Sanitation Law.
Depending on the content and frequency of the event, the range of the event notification may be exceeded, so please consult at the planning stage.
・About system of event holding notification (Yokohama-shi public health center)

In addition, the video explains what you want to be careful about to prevent food poisoning. We ask everyone, including the organizer and the workers on the day, to confirm and operate it without difficulty.

Created by Health Sanitation Division, Aoba-ku, Yokohama, 2023
※If you have an event involving food service in Izumi Ward, please contact Izumi Ward Health Sanitation Division.

• Please check the compliance items such as hygiene management of the foods that can be provided and the food provided, and make a plan for holding the event.
• If necessary, please consult with Izumi Health and Welfare Center Health Sanitation Division about the food, venue and equipment provided in advance.
• Please organize the store owners and determine the food handling manager for each store owner. If you have any guidance or precautions from Health and Welfare Center Izumi, please inform all food handling managers.
• Please submit the event notification to Izumi Health and Welfare Center Health Sanitation Division at least two weeks in advance.
• Ask the person planning to handle the food on the day to confirm the compliance items such as hygiene management of the provided food.

※About procedure of notification of event holding (Yokohama-shi public health center)

Foods that can be sold and cooked at events such as festivals and mochi are limited to the following two types.

1. Items purchased from food sales facilities and sold as they are
2. Items that are cooked locally and eaten on the spot

Purchased items such as lunch boxes, sozai, and sweets are assumed.

• Purchasing food cooked in a restaurant with a business license, such as a restaurant.
• Select items that are packaged and labeled properly.
• Storage standards for which storage standards are determined must be kept as standard (refrigerated products should be kept at 10 ° C or less, frozen products should be kept at −15 ° C or less).
• Avoid anything that is easily damaged, such as Western confectionery.

They cook according to the four rules and eat immediately in the venue without taking home.

1. The final cooking (cooking) at the venue on the day
2. What you eat immediately in the venue (not take it home)
3. Preparatory treatment should be performed on the day in principle, and kept in a refrigerator or cool place until provided.
4. Preparatory treatment should be performed at a well-equipped cooking facility or a neighborhood hall (do not use a home kitchen)

Rice cake

There are many processes to touch by hand from the processing stage, and food poisoning has occurred in the past.

Carefully consider whether it is necessary to carry out the event as a content.

Use commercially available toppings such as anko, kinako, and grated radish, and feed them immediately after processing.

About infectious gastroenteritis (norovirus, etc.) (Yokohama City Public Health Center)

Oden, stewed, pork juice, kenchin soup, etc.

Boil the ingredients prepared in advance at the kitchen, etc. at the venue and provide them hot.

Curry rice, cooked rice, red rice, etc.

Curry must be cooked in advance at the kitchen, etc. at the venue on the day and provided hot.

Use purchased items for rice or keep it warm at 65 ° C or higher when cooking rice.

Cooking rice and red rice should be eaten on the spot cooked at the venue (take-out is prohibited)

Yakitori, squid grilled, grilled dumplings, grilled fish, grilled Satsuma fried, etc.

Bake ingredients prepared in advance at the kitchen, etc. at the venue.

Use meat that has been heated with boilers in advance, and heat well to the center at the venue.

Okonomiyaki, takoyaki, etc.

Cooking the ingredients prepared in advance at the kitchen, etc. at the venue.

Pizzas should be baked with ingredients placed at the venue on commercially available or dough manufactured by cooking.

Fried chicken, french fries, kushikatsu, potato butter, shimai, etc.

Cooking the ingredients prepared in advance at the kitchen, etc. at the venue.

When heating frozen foods, pay attention to the heating temperature and time, and heat well to the center.

Yakisoba, Yaki Beefun, Chapche, etc.

Because ingredients and noodles prepared in advance at the kitchen etc. are available at the venue. To eat on the spot

Use meat that has been heated with a boil or the like in advance.

Boiled noodles should be kept at low temperatures and should not be made.

Beer, Lamune, Juice, etc.

When using a beer server, use a server managed and adjusted by the vendor.

Water and ice that cools cans and bottles should be treated hygienically.

Use commercially available ice when pouring ice into a cup and serving it.

Udon, soba, ramen, etc.

Use commercially available products or noodles manufactured in advance at business facilities, etc.

Boil (warm) at the venue and serve it hot.

Adjust the soup and soup on the day

Boiled noodles should be kept at low temperatures.

Noodle water should be exposed with running water and not with tap water (water cannot be exposed if there is no tap water).

Hot dogs, hamburgers, etc.

Even if heated at the venue, there is a lot of work using hands, such as sandwiching ingredients, and it is a high risk food.

Also, don't use raw vegetables.

Chocolate bananas, apple candy, etc.

Raw fruits are used and there is no sufficient heating process, so hygienic handling is required.

Be sure to wash your hands and wear gloves.

Shaved ice, soft serve ice cream, etc.

Use commercially available ice (homemade ice cannot be used).

Don't touch the ice with bare hands.

Soft serve ice cream is only available for cartridge machines.

Baked goods, confectionery bread, etc.

Confectionery manufactured at home, etc. cannot be sold.

When you bring in and sell confectionery, please sell products (purchased goods) manufactured at a licensed business facility.

Check the physical condition of the person engaged in the work of handling food every day.

If you have symptoms such as colds, diarrhea or fever on the day of the event, engage in work that does not touch food.

Persons with cold-like symptoms, diarrhea, vomiting, fever, etc. within one week of the event must engage in work that does not touch food.

Be sure to wear gloves when the fingers are wounded, or if the wound is severe, engage in work that does not touch food.

Wash your hands thoroughly before or during food handling.

Wash your hands thoroughly with soap and running water, disinfect it with alcohol, etc. before starting work.

Wash before wearing gloves

After touching meat, fish, vegetables, etc., wash your hands again when switching work.

Replace gloves when the work changes.

When using the toilet during work, remove the aprons and wash your hands thoroughly after use.

Wear clean aprons, hats or triangles, masks, and disposable gloves.

Cover your head with a hat or triangle band so that hair is not mixed.

Remove rings and watches, and wash around the removed rings and wristwatches well.

Replace gloves as appropriate

If you use gloves all the time, they will get dirty, so always keep them clean.

Purchase of ingredients

Purchase as much as possible on the day (or the day before).

After purchase, store refrigerated and frozen products in the refrigerator or freezer immediately.

Separately store in plastic bags for each ingredient so that gravy does not contaminate other foods.

Confirmation of food

Make sure that the purchased ingredients have not expired.

Confirm that there are no abnormalities in the packaging, etc., and that there are no foreign matter or damage.

What is preparation?

On this page, it refers to cutting ingredients such as meat, fish, vegetables, etc., and heating meat boilers.

Places and equipment for preparation

Preparations and preparation should be performed indoors with sinks and work tables (such as neighborhood halls and cooking rooms)

Cutting boards and kitchen knives should be used separately for each ingredient, such as vegetables and meat.

Use equipment should be cleaned and disinfected.

Pre-processing

For meat that needs heating to the center, such as yakitori, stock that has been boiled in advance.

For meat and seafood, purchase cut products

Frozen products should be thawed in the refrigerator

Preprocessed foods must be stored at an appropriate temperature (refrigerated items must be 10°C or less).

Store items at room temperature hygienically in containers with lids.

Cooking

Cooking items should be heated sufficiently (meat and seafood should be heated well to the center)

Avoid storing for a long time after cooking and do not make it.

Handling of food

Avoid bare hands and use chopsticks, tongs, gloves, etc.

Be careful not to contaminate foreign substances, and check the food carefully.

Have customers eat on the spot (do not take home)