Food Hygiene Guideline

Hokkaido University Festival Executive Committee

1. Introduction

Many food booths will be set up at the Hokudai-sai, but since most students are not accustomed to cooking outdoors, the condition and preparation of food may be unsanitary. In addition, food poisoning is more likely to occur in June, the month in which the Hokudai-sai is held, due to the rise in temperature and humidity. In the past, a university festival held around the same time as the Hokudai-sai experienced an outbreak of food poisoning caused by crepes, and the festival had to be cancelled altogether. Therefore, there is also a high possibility of food poisoning at the Hokudai-sai, and in the worst case, the Hokudai-sai may be canceled.

Therefore, in order to minimize the possibility of food poisoning, this guideline has been compiled under the guidance of the Sapporo North Health Center to provide precautions for handling food. Therefore, you basically cannot serve anything that violates this guideline. Please note that this guideline may be altered depending on the views of the North Health Center and other factors.

2. Foods that are restricted or not allowed to be served

Foods that have caused food poisoning incidents in the past or foods that the Hokudai-sai Office fears have a high possibility of causing food poisoning may not be allowed to be served or may be subjected to certain restrictions.

Examples of such foods include the following.

Pickles
Pickles are not heat-sterilized and the low salt content of pickles makes it easy for the bacteria that cause food poisoning to multiply.
KEBAB
Because there have been food poisoning incidents at university festivals in Japan in the past.
Shellfish (e.g. oysters and scallops)
Not only is it difficult to judge whether to heat completely, but also there is a high risk of mass food poisoning due to norovirus.

3. Cautions for ingredients

Meat, seafood, and eggs cannot be served raw. Make sure that those are fully cooked.
Shellfish (such as oysters and scallops) should be fully cooked using pre-cooked frozen products that have been heat-treated.
Use up eggs as soon as possible after cracking.
Vegetables cannot be served raw. The use of those that are discolored or deformed due to deterioration is also prohibited.
Use canned fruits if possible.
Cutting and skewering meat or seafood are prohibited anywhere (both inside and outside of the tent). If you want to serve meat or seafood, you must buy those already cut or skewered. However, skewering for serving may be permitted in consideration of the sanitary environment.
If you want to cook KEBAB in front of your Tent, that can be used only for display, and you must prepare another for serving.
Cut food (except meat and seafood) in a clean indoor place with cleaning equipment, not inside of the Tent. The work area must be unified in the group, and cutting must be done in the presence of the Tent Leader or the Hygiene Safety Manager. You cannot do it inside of the Tent.
When molding with your hands (including when you wear disposal cooking gloves), for example molding the dough of bread or Gyoza, do it in a clean indoor place with cleaning equipment. The work area must be unified in the group, and cutting must be done in the presence of the Tent Leader or the Hygiene Safety Manager. You cannot do it inside of the Tent.
Food with liquid, such as curry, bean paste or oden, must be cooked inside of the Tent (except for cutting ingredients). Please keep on cooking it until just before serving and stir it occasionally.
Handmade whipped-cream, jelly, and puddings cannot be served. Use ready-made goods.
If you want to serve rice, use wash-free rice (Musen-mai, "無洗米"). Make sure not to touch it with your hands (including when you wear disposal cooking gloves).
Please procure the water to be used for cooking rice from your Tent members' homes.

4. Cautions for cooking

When cooking and serving the food, you must wash and sterilize your hands. Alcohol sterilizers will be distributed through HUISA.
You cannot prepare or cook the food on the day before it is served.
Do not leave food at room temperature, especially meat, seafood, eggs, and dairy products. Defrosting at room temperature is prohibited.
If you open a package of the food once, please use it up completely on that day and do not use it on the next day.
When turning off the refrigerator, please do not leave food inside. Store unopened items in your home refrigerator. Leaving food at room temperature during late hours also violates Food Hygiene Guideline, and the Hokudai-sai staff may provide guidance in such cases.
If you want to prepare food in advance, it must be put in a refrigerator or a hot showcase, and it is prohibited from stocking cooked food for more than 2 hours. It is also prohibited to stock a large amount of cooked food at once. Food that continues to be heated such as soups must be sold out within 2 hours.
When you are not feeling well, have wounds on your hands, or handle money, you cannot cook or serve the food.
Do not put on accessories such as rings or bracelets when cooking.

5. Cautions for equipment and tools

When cooking and serving the food, you must put on aprons, bandanas, disposal cooking gloves (made of rubber or plastic), and non-woven masks. The disposal cooking gloves must be put on after washing and sterilizing hands.
When serving only individually packaged foods and beverages such as canned juices, you are not required to wear aprons, etc. in consideration of the sanitary environment.
Please provide using disposal packages as a general rule. If you have any questions, please contact us.
When serving food outside, you must prepare a tent and side screens to cover its 3 sides (back, right, and left side) and cook in it.
When you serve rice, you must cook rice using a rice cooker in a tent and keep it warm until just before served. Please procure the water to be used for cooking rice from your Tent members' homes.
Prepare equipment for cooling foods (e.g. refrigerators). You must prepare refrigerators, not cooler boxes, when you use the following ingredients.
- meat
- seafood
- eggs
- milk
- other dairy products
Use cooking utensils when cooking and make sure not to touch food with your hands (including when you wear disposal cooking gloves).
Prepare a garbage box and follow the garbage classification that HUISA announces in GA.
When serving food outside, prepare a plastic tank with a tap (18L or more preferred), a stand (e.g. table or chair), a bucket (a volume over 5L), soap, and paper towels and set up a mini-washing place.

※If it is difficult to prepare equipment (e.g. a refrigerator, a tent, or side screens), you can rent them through the Hokudai-sai Office. It will explain the details.

6. Cautions for providing food in eating areas

Remind visitors to sterilize their hands and seats with alcohol.

7. Cautions indoor food and beverage service

Only beverages (ready-made) such as canned juice and PET bottles and food (ready-made) such as individually packaged bread and cookies can be served indoors.
Cooking of food and beverages is prohibited, and the use of heating devices such as hot show-cases (including microwave ovens) is also prohibited.
Please provide beverages and food within the region. Providing or selling items to visitors outside the region is prohibited.
For individually packaged food items and beverages such as canned juices, the wearing of aprons or similar items may not be mandatory considering hygiene.
Food providers are encouraged to recommend the use of outdoor eating areas to customers to maintain indoor hygiene and prevent damage to the building.

8. Other cautions

Please note that restrictions may be placed on the cooking process and ingredients served that the Hokudai-sai Office deems to pose a sanitary problem.
You cannot sell food while walking around, or let visitors taste samples.
Refrain from speaking loudly.
During Hokudai-sai, the Hokudai-sai Office will check food hygiene. If you are pointed out any problems in your Tent, please correct IMMEDIATELY.
Please make sure to display the Food Ingredients List being used in a visible location for visitors to see.

After collecting the "Recipe Details", we will ask for the opinion of the North Health Center, and if there are any problematic ingredients or cooking processes in the submitted Recipe Details, we will inform you at GA #4.

If you have any questions, please send an e-mail to ‘iff☆hokudaisai.com’. (Replace ☆ with @)

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