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What is the most effective way to prevent foodborne illness at community garden events?

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Community garden events are a great way to enjoy fresh produce, share recipes, and connect with your neighbors. But they also pose a risk of foodborne illness if proper food safety practices are not followed. Foodborne illness is caused by bacteria, viruses, parasites, or toxins that contaminate food and cause symptoms such as nausea, vomiting, diarrhea, fever, and cramps. Some people, such as young children, pregnant women, elderly, and those with weakened immune systems, are more vulnerable to serious complications from foodborne illness. To prevent foodborne illness at community garden events, you need to follow some simple but effective steps before, during, and after the event.

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1 Plan ahead

Before the event, you should plan what foods you will bring, how you will transport them, and how you will store them. Choose foods that are easy to prepare, pack, and serve, and avoid foods that are prone to spoilage, such as raw meat, poultry, seafood, eggs, dairy, and cut fruits and vegetables. If you are bringing foods that need to be cooked or reheated, make sure you have access to a reliable heat source at the event site. If you are bringing foods that need to be kept cold, use insulated coolers with ice packs or frozen gel packs, and check the temperature of the food with a food thermometer to ensure it stays below 40°F.

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Michael Goldstein

Vice President Emergency Operations Services, EMG
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Ensure all HACCP practices are in place. Following documentation from the time the food is cooked, held and delivered to the site for the event. Maintaining foods that are kept in safe food zones. Food vessels should be smaller so that quick use and rotation is affective. Continue to take temperatures during the time of service and document. Having a food safety lead ensuring all of the above is being implemented. A great best practice!! Food safety is critical for one’s success! All of the above practices should be followed daily in the operation. Treat an event as everyday operational practices. Remember, Food Safety First!!

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2 Wash and sanitize

During the event, you should wash and sanitize your hands, utensils, dishes, and surfaces frequently. Wash your hands with soap and water for at least 20 seconds before and after handling food, and use hand sanitizer if soap and water are not available. Wash your utensils, dishes, and cutting boards with hot soapy water and rinse them with clean water. Sanitize them with a solution of one tablespoon of bleach per gallon of water, and let them air dry. Sanitize your surfaces, such as tables, counters, and coolers, with the same solution, and wipe them with paper towels. Keep raw and cooked foods separate, and use different utensils and dishes for each.

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3 Serve and store

After the event, you should serve and store your food properly. Serve your food as soon as possible, and do not leave it out for more than two hours, or one hour if the temperature is above 90°F. Discard any food that has been left out longer than that, or that has been exposed to insects, animals, or dirt. Store your leftovers in shallow containers, and refrigerate or freeze them within two hours. Reheat your leftovers to at least 165°F before eating them, and discard any leftovers that have been stored for more than three or four days.

By following these steps, you can prevent foodborne illness at community garden events, and enjoy the benefits of fresh, healthy, and delicious food. Remember, when in doubt, throw it out!

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4 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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Robert O’Connor D.V.M., MAM, ACPV

Senior Executive in Product Quality, Food Safety and Animal Health & Welfare * Risk Mitigation & Management * Quality and Operational Excellence * Regulatory Compliance * Crisis Management
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Focus on any/all potential for cross-contamination that transitions pathogens from RAW to COOKED. Much, much easier to do than most folks in the kitchen realize. Focus training at this juncture, the HANDLING of Raw relative to the HANDLING of cooked (to include inanimate objects in the kitchen such as faucet handles, refrigerator doors and utensils). Demonstrate via example the right and wrong practices in your training. Segregate staff (raw) from (cooked) if possible

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Devaprasad Wilson

Production Supervisor at Triple A Cheese Co Ltd
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Listeria monocytogenes (L. monocytogenes) is a species of pathogenic (disease-causing) bacteria that can be found in moist environments, soil, water, decaying vegetation and animals, and can survive and even grow under refrigeration and other food preservation measures. The mortality rate of listeriosis is 20%, so we have to follow all the protocols to protect the vulnerable. This is just one of the bad ones.

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What is the most effective way to prevent foodborne illness at community garden events?

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1 Plan ahead

2 Wash and sanitize

3 Serve and store

4 Here’s what else to consider

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What is the most effective way to prevent foodborne illness at community garden events?

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1 Plan ahead

2 Wash and sanitize

3 Serve and store

4 Here’s what else to consider

Culinary Management

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