David Cool inspects food booths and trucks during First Thursdays at IU Bloomington. Photo by Chris Meyer, Indiana UniversityWhen fall festivals, fairs and other outdoor events are in full swing, food trucks and pop-up vendors keep the crowds fed. But getting sick is not on the menu, and food safety inspections are key to ensuring that what you consume is prepared, stored and served safely.

David Cool, public health manager for Environmental Health and Safety, and his team work on all Indiana University campuses to conduct food safety inspections, which include the food trucks and dining tents that are a delicious draw at events and activities.

“Most people think of restaurant food safety inspections, but any temporary facilities where food is being produced, stored and served also need to meet standards established by the Indiana Department of Health,” Cool said. “Foodborne illnesses can lead to hospitalization and even death, so it’s important that anyone producing and serving food to the public is considering safety.”

David Cool checks the temperature of food during an inspection. Photo by Chris Meyer, Indiana University

At events like IU Bloomington’s First Thursdays festival, Cool and his team visit vendors with their thermometers and clipboards. They observe and talk with cooks and servers about measures they are taking to ensure the food is safe to consume. Cooking food thoroughly and keeping it at the proper temperature is one of the most important measures because it helps prevent the spread of bacteria and viruses.

Inspectors also make sure employees are washing their hands with soap and warm water and using clean utensils to serve food. Employees should also have their hair pulled back and kept in a net or under a hat, and gloves should be changed regularly. Labels on food should clearly indicate the date on which they were prepared, and perishable foods should be stored in the refrigerator at or below 41 degrees Fahrenheit.

If you love grabbing a snack from an outdoor vendor, Cool recommends keeping the following questions in mind to avoid ordering a side of sudden illness with your meal.

• Is there a place for handwashing, and are the cooks and servers using it regularly?
• Is the space where food is being stored and prepared clean?
• Is the vendor using refrigeration or ice to keep foods cold or using burners, friers or other mechanisms to cook food completely?
• Do the employees who are handling food show any signs or symptoms of illness?
• Can you spot any labels on the food with storage date information?

Eating food that isn’t properly prepared and stored can lead to foodborne illness symptoms including upset stomach, diarrhea, nausea, vomiting or fever. If you suspect that you have a foodborne illness, seek medical help. According to the U.S. Department of Health and Human Services, 1 in 6 Americans — or 48 million — get sick annually due to foodborne illness.

Find more food safety guidance on the IU Public Safety website.