From hot browns and burgoo to Mint Juleps and Lilies, delighting in food and beverage is a big part of the Kentucky Derby experience. At an event as well-known, and highly attended, as the Kentucky Derby, food safety and training take on added importance. That’s why the Louisville Metro Department of Public Health and Wellness (LMPHW), the USDA/Food Safety and Inspection Service (FSIS), Churchill Downs and the hospitality team from Levy at Churchill Downs are teaming-up to provide an enhanced food safety training program for vendors who will be serving at the track.
Today, federal and local food inspectors will hold a Derby Vendor Workshop at Churchill Downs that will educate food vendors on ways to prevent foodborne illness, as well as educate them on required equipment and certifications needed, and critical violations to avoid.
“Foodborne illness can be a very serious health matter,” said Connie Mendel, senior deputy director at LMPHW. “This partnership is another example of the lengths we go through to ensure public health is served, not only at Derby events, but each day in our community.”
Five of the most common ways people get sick from food include poor personal hygiene, inadequate cooking, improper storing temperatures, food from unsafe sources and contaminated equipment.
Each year, LMPHW’s Food Safety Program conducts more than 300 inspections during Derby festivities. More than 125 of those inspections take place during Oaks and Derby Day alone.
“Our inspectors’ job is to verify food safety knowledge, check for good hygienic practices, make sure food is cooked and stored at the right temperatures and make sure cross-contamination is being prevented,” Mendel said. “We also encourage everyone to make sure they are doing their part by washing their hands often, like before and after handling food and using the restroom.”
For more information on how to prevent and report a foodborne illness visit the LMPHW food safety page on louisvilleky.gov.
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