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It identifies groups at higher risk from foodborne illness, describes how bacteria can contaminate food through poor cleaning, cooking, storage, and transport, and outlines key selling requirements such as permits and food safety certificates. It also covers booth setup, water safety, electricity safety, and step-by-step handwashing and food handling practices to prevent cross-contamination and contamination.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/safe-food-at-powwows-fairs-and-community-events-food-safety-rules/495996/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/safe-food-at-powwows-fairs-and-community-events-food-safety-rules/495996.png","ImageObject",300,407,{"name":92,"@type":93},"Stanley","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-06","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"Who is most likely to get sick from foodborne illness?","Question",{"text":113,"@type":114},"Infants and young children under 5, elders, pregnant women and the unborn baby, people with chronic illness, and those with weakened immune systems are at higher risk.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What causes foodborne illness?",{"text":118,"@type":114},"Bacteria can grow on food. Food that is not properly cleaned, cooked, stored, and transported can allow bacteria, including pathogen bacteria, to multiply and cause illness.",{"name":120,"@type":111,"acceptedAnswer":121},"What are the key requirements for selling food at community events?",{"text":122,"@type":114},"Contact the local health department or tribal health office for rules; a permit and a certificate of participation in a food safety class may be required. 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When you sell food it is very important that you know the food safety rules and regulations. The health and safety of your customers depends on you.  \nWho is likely to get sick from foodborne illness?  \n• Infants and young children (under 5 years of age)  \n• Elders  \n• Pregnant women and the unborn baby  \n• People with chronic illness (diabetes)  \n• People with weakened immune systems (cancer treatment, HIV or AIDS, kidney disease, and transplant patients)  \n• A healthy adult might have mild diarrhea, nausea or vomiting.  \n• A young child or elder might develop bloody diarrhea, a fever and other symptoms that require medical treatment.  \n• Numbness, blurred vision, weakness, and jaundice, are examples of foodborne illness symptoms that require medical treatment  \nWhy does food make people sick?  \nWe may not see it, smell it or taste it but bacteria can grow on food and can cause illness. Food that is not properly cleaned, cooked, stored and transported is a good place for bacteria to grow and become illness causing bacteria (pathogen) .  \nUnited Tribes Technical College Land Grant Programs • April 2012  \nWhat are the rules for selling food?  \nContact your local health department or tribal health office for information. A permit may be required before you begin selling food. You will be required to have a certificate of participation ina food safety class taught by the Tribal Environmental Health Officer or the local health department.  \nSome jurisdictions require ServSafe® certification. The National Restaurant Association produces ServSafe® books and exams. Go online for more [information www.servsafe.com](information www.servsafe.com).  \nUnited Tribes Technical College does provide foodservice food safety classes based on ServSafe® . More information [is available at www.uttc.edu](is available at www.uttc.edu).  \nWhat is the food code?  \nThe Food Code is a food safety and handling guideline for state, tribal and local health departments. The national food code is written by the US Food and Drug Administration (FDA) . The local regulatory authority adopts the FDA Food Code and may add requirements for their jurisdiction. An example is Tribal Health requiring anyone serving food to participate in their 2 hour food safety class and pass an exam.  \nFood Booth Safety  \nSelf contained food booths are strongly recommended and may be a requirement. A tent or pop-up canopy will provide overhead covering but needs additional screening. A camper, trailer or bus can be adapted for safe food service. The food preparation and service area is to be entirely enclosed except for a small service window and an entry door. All openings are to be screened with 16 mesh per inch screening to keep insects out.  \nWork surfaces and floors are to be smooth, easy to clean and non-absorbent. Check with the local regulatory authority about flooring require  \nments for temporary food booths.  \nOnly food workers are permitted inside the food preparation area. No small children or animals  \nUnited Tribes Technical College Land Grant Programs • April 2012  \nWater  \nSafe (potable) water is needed for handwashing, sanitation and cooking. If a private water system or well water is being used the water needs to be tested annually. Public water systems are considered safe.  \nWater transported in water jugs, tanks or barrels needs to be from a tested source. The water container, pump and hoses used for hauling may not be used for other purposes.  \nElectricity  \nThe electrical power source needs to be safe for outdoor use.  \nDo you have enough electricity to support the equipment you plan to use? Avoid overloading electrical circuits. Power cordsand extension cords cannot be taped or spliced. An electrical inspection is recommended.  \nHandwashing  \nHandwashing is the first l","cbCainEH12sors23","https://ap.wps.com/l/cbCainEH12sors23","pdf",1644292,"English","# Food safety at powwows and community events\n## Who is at risk of foodborne illness\n## Why food makes people sick\n## Rules for selling food\n## What is the Food Code\n## Food Booth Safety\n## Water safety\n## Electricity safety\n## Handwashing\n## Foodhandling\n## Cooking","[{\"question\":\"Who is most likely to get sick from foodborne illness?\",\"answer\":\"Infants and young children under 5, elders, pregnant women and the unborn baby, people with chronic illness, and those with weakened immune systems are at higher risk.\"},{\"question\":\"What causes foodborne illness?\",\"answer\":\"Bacteria can grow on food. Food that is not properly cleaned, cooked, stored, and transported can allow bacteria, including pathogen bacteria, to multiply and cause illness.\"},{\"question\":\"What are the key requirements for selling food at community events?\",\"answer\":\"Contact the local health department or tribal health office for rules; a permit and a certificate of participation in a food safety class may be required. Some jurisdictions also require ServSafe® certification.\"}]","Safe Food at Powwows Fairs and Community Events - Food safety rules | PDF",1790925519]