Hokudai-sai Committee Hygiene Guidelines

 Many booths are set up at Hokudai-sai that handle food, but as most students are inexperienced with outdoor cooking, there is a risk of unsanitary food handling or food spoilage. Furthermore, since Hokudai-sai takes place in June, when temperatures and humidity rise, the risk of food poisoning will also increase. In the past, a university festival held around the same time, experienced a food poisoning outbreak caused by crepes, which led to the complete cancellation of the event. Similarly, there is a very high risk that Hokudai-sai may be canceled if a food poisoning incident occurs.

 Therefore, in order to minimize the risk of food poisoning, these guidelines have been compiled under the guidance of the Sapporo City Kita Health Center. Items that go against these guidelines will, in principle, not be permitted for sale. Please also note that these guidelines may be updated based on the views of the Sapporo City Kita Health Center or other factors.

 Some foods that have been involved in past food poisoning cases or are considered to have a high risk of causing food poisoning by the Hokudai-sai Office may be prohibited or restricted.

 Specific examples include:

• Pickled Vegetables
• These are not heat-sterilized and, in the case of lightly pickled items, the low salt content allows bacteria that cause food poisoning to proliferate.
• KEBAB
• There have been food poisoning incidents involving kebabs at university festivals in Japan.
• Shellfish (e.g. oysters, scallops)^*
• These are difficult to confirm as fully cooked, and carry a high risk of norovirus-related mass food poisoning.
  ※ Only pre-cooked and frozen commercial scallops may be used.

• Uncooked meat, seafood, and eggs are prohibited. All items must be fully cooked.
• For shellfish, only pre-cooked, frozen store-bought scallops may be used. These must be thoroughly reheated before serving.
• Pre-cracking and storing eggs is prohibited.
• Uncooked vegetables must not be served. Additionally, discolored or deformed vegetables due to spoilage must not be used.
• For fruits, use canned products whenever possible.
  * For fruits like bananas that are not sold in canned form, permission may be granted based on hygiene considerations. In such cases, please contact the Hygiene Team by email.
• Do not cut or skewer meat or seafood yourself. Purchase items that are already cut or skewered.
• For food items other than meat and seafood, any cutting must be done indoors in a clean environment equipped with water supply and drainage systems. Perform all such tasks in one designated location per group under the supervision of the Tent Leader or Hygiene Safety Manager.
• Kneading or shaping dough (such as bread dough or dumpling wrappers) must also be done indoors in a clean environment equipped with water supply and drainage systems, under the supervision of the Tent Leader or Hygiene Safety Manager.
• For soups and stews (e.g. curry, red bean soup, oden), cook inside the food booth and keep them heated continuously until served, stirring regularly.
• Do not serve handmade creams, jellies, puddings, or almond tofu. Use store-bought products instead.
• When serving rice, use pre-washed rice only, and ensure that hands (including gloved hands) do not touch the rice directly. Pre-washed rice must be used without rinsing.
• Water for cooking rice must be sourced individually by group members from their own homes. Do not use water from temporary or on-campus faucets.

• Anyone involved in cooking or serving must wash and sanitize their hands.
  Alcohol sanitizers will be distributed by the Hokudai-sai Office.
• Preparing or cooking food the day before is prohibited.
• Do not leave food at room temperature. Defrosting at room temperature or under running water is prohibited.
• All ingredients must be used up on the same day.
• If turning off the refrigerator, do not leave ingredients inside. Store unopened items at home. Leaving items at room temperature overnight is a hygiene violation and may result in guidance from Hokudai-sai Staff.
• If preparing food in advance, store it in a refrigerator or Heated Display Case, and avoid long-term storage (no longer than 2 hours) or preparing large amounts.
• Foods kept heated (like soups) must be sold within 2 hours.
• Individuals who are feeling unwell, have hand injuries, or handle money must not participate in food preparation or service.
• Foods that involve a fermentation process during preparation are not allowed.

• Individuals cooking or serving food must wear a clean apron, head cover (triangle bandana or cap that fully covers the hair), Disposable Cooking Gloves (rubber or vinyl), and a Disposable Face Mask. Gloves must be worn after washing hands.
• For booths serving only individually packaged food or canned beverages, the use of aprons and other attire may be exempted depending on the hygiene environment.
• Use disposable containers for serving whenever possible. Contact the office with any questions.
• When selling food outdoors, use a tent with three sidewalls (both sides and back), and cook inside the tent. Exceptions may be made if there is a risk of fire.
• If selling rice-based dishes, use the rice cooker inside the tent, and keep it in warming mode until just before serving. Water must be sourced from the group members' homes.
• Prepare cooling equipment (e.g. refrigerators) as needed to store food.
  
• For the following items, use a refrigerator, not a cooler box:
• Meat
• Seafood
• Eggs
• Dairy products
• Use cooking utensils when preparing food, and avoid touching it directly, even with gloves.
• Prepare trash bins, and follow the sorting rules specified by the Hokudai-sai Office.
• If serving food outdoors, prepare a Mini Water Station with a poly tank with faucet (18L or more recommended), bucket, soap, and paper towels.
  * If securing a refrigerator, tent, or sidewalls is difficult, rent them from a rental company introduced by the University CO-OP. Details will be provided by the Hokudai-sai Office.
• Knives or other bladed tools may not be used inside the sectioned area.

• Encourage visitors to sanitize their hands and seating areas with alcohol disinfectant.

• Only pre-packaged items such as canned drinks, PET bottled beverages, packaged bread, and cookies may be served indoors.
• Cooking is prohibited indoors, and heating devices (including microwaves and Heated Display Cases) may not be used.
• All food and beverages must be served within the designated section. Serving outside or walking around selling is prohibited.
• For booths offering only individually packaged food or canned drinks, the use of aprons and such may not be required depending on the hygiene environment.
• Food-providing groups should encourage the use of outdoor eating areas to maintain indoor hygiene and avoid damage to the facilities.

• Cooking methods or food items deemed to be a hygiene risk by the Hokudai-sai Office may be restricted.
• Do not sell food while walking around or offer free samples.
• Avoid loud voices.
• Hygiene inspections will be conducted during Hokudai-sai. If any hygiene issues are pointed out by Hokudai-sai Staff, they must be resolved immediately.
• The Food Ingredients List must be posted in a visible location.
• Only use items listed on the Food Ingredients List. Do not edit the list yourself—contact the IFF team by email or visit the Hokudai-sai Office Room (N204) for updates.

 After collecting the Recipe Details, we will confirm with the Health Center. If there are any problematic food items or cooking methods in the submitted Recipe Details, we will notify you at GA#5 after the deadline.

 If you have any questions, please contact to zengaku.eisei☆hokudaisai.com (replace ☆ to @)