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- Temporary Food Service Establishment Guidelines
Temporary Food Service Establishment Guidelines
- Personnel
- Food Source, Handling & Service
- Utensil Cleaning & Storage
- Water Supply & Wastewater Disposal
- Premises
- Person In Charge (PIC) - All workers, including volunteers, shall be under the direction of the PIC. The PIC shall ensure all workers are effectively cleaning their hands, potentially hazardous food is adequately cooked, held or cooled and that all multi-use equipment or utensils are adequately washed, rinsed and sanitized. There must be a PIC on site during all hours of operation.
- Handwashing - Handwashing facilities must be located in all TFE's having direct handling or preparation of food. Minimum requirements would include a 5gallon container with spigot (not push button), of hot water with suitable hand cleaner, paper towels and waste receptacle. The hand wash station is not required only if commercially pre-packaged foods dispensed in their original containers are offered for sale.
- Hygiene - Food service workers shall wash their hands prior to entering the TFE or food prep and service areas, immediately before engaging in food prep, after using the toilet, and as often as necessary to remove soil and to prevent cross-contamination. Workers shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods. Workers shall have clean outer garments, aprons and effective hair restraints. Smoking, eating, and drinking are not allowed in the prep or service areas. All non-working, unauthorized persons are to be kept out of the food booth.
- Health - Workers and volunteers shall not work in a temporary food establishment if they have open cuts, sores or communicable diseases. The PIC shall take appropriate action to ensure that workers and volunteers who are experiencing vomiting or diarrhea are excluded from the food operation.
- Food Contact - Workers preparing food may not contact exposed, ready-to-eat food with their bare hands and shall use utensils such as deli paper, spatulas, tongs or single-use gloves.
- Source - All food should be obtained from sources that comply with law. All meat and poultry should come from USDA or other acceptable inspected sources. Home canned foods are not allowed nor shall there be any home cooked or prepared foods offered. All ice shall be made from potable water.
- Preparation - All potentially hazardous food pre-cooked and pre-cooled off site for service at the temporary food stand must be prepared at a permanently established approved food service facility.
- Thawing. Potentially hazardous food shall be thawed under refrigeration that maintains food at 41°F or less; or completely submerged under cold (70°F or below) running water; or as part of the cooking process.
- Cooling - Cooked potentially hazardous food shall be cooled from 140°F to 70°F within 2 hours or less; and from 70°F to 41°F within 4 hours or less at a permanently established approved food service facility.
- Reheating For Hot Holding. Potentially hazardous food that is cooked, cooled, and reheated shall be rapidly reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Reheating may not be done in steam tables, crock-pots, bainmaries or other hot holding equipment.
- Cold Storage - Refrigeration units shall be provided to keep potentially hazardous food at 41°F or below. The inspector may approve an effectively insulated, hard-sided container with sufficient coolant for storage of less hazardous food or the use of such a container at events of short duration if the container maintains the temperature at 41°F or below. Certain food items may be stored in direct contact with drained ice.
| Temperature | Food Type |
|---|---|
| 165°F (for 15 seconds) |
|
| 155°F (for 15 seconds) |
|
| 145°F (for 15 seconds) |
|
- Hot Storage - Hot food storage units shall be used to keep potentially hazardous food at 140°F or above. Electrical equipment is required for hot holding, unless the use of propane stoves and grills capable of holding the temperature at 140°F or above is approved. Hot-held foods that are not used by the end of the day must be discarded.
- Cooking Temperatures. Food must be cooked to the minimum temperatures and times specified below:
- Dry Storage - All food, equipment, utensils and single-service items shall be stored at least 6" off the ground and above the floor on pallets, tables or shelving and shall have effective overhead protection.
- Food Display - All food shall be protected from customer handling, coughing, sneezing or other contamination by wrapping, the use of sneeze guards or other effective barriers. Open or uncovered containers of food shall not be allowed at a temporary food service event, except working containers. Condiments must be dispensed in single service type packaging, in pump-style dispensers, or in protected squeeze bottles, shakers or similar dispensers which prevent contamination of the food items by workers, patrons, insects or other sources.
- Food Preparation - All fruits and vegetables must be washed before being used or sold. All cooking of foods should be done towards the rear of the food booth. When barbecuing or using a grill the equipment should be separated from the public for a distance of at least 4 feet by roping off or other means to protect patrons form burns or splashes of hot grease. All cooking and serving areas shall be protected from contamination.
- Single-Service Utensils - The use of single-service plates, cups and tableware is required unless a commercial dishwasher or 3-compartment sinks are available to wash, rinse and sanitize.
- Warewashing - The minimum requirements for a utensil-washing set-up to wash, rinse and sanitize should consist of 3 large basins, large enough for complete immersion of utensils, a potable hot water supply, and an adequate disposal system for the wastewater. Equipment and utensils must be cleaned and sanitized at least every 4 hours.
- Sanitizing - Chlorine bleach or another approved sanitizer shall be provided for sanitizing food contact surfaces, equipment and wiping cloths. Sanitizers must be used at appropriate strengths. An approved test kit shall be provided to check the concentration of the sanitizer used.
- Wiping Cloths - Wiping cloths that are in use for wiping food spills or food contact surfaces shall be used for no other purpose, shall be stored clean and dry or in a clean chlorine solution at a concentration of 100 ppm.
- Water Supply - An adequate supply of potable water shall be provided from an approved source. Water storage units and hoses shall be food-grade and approved for use in storage of water. If not permanently attached, hoses used to convey drinking water shall be clearly and indelibly identified as to their use. Water supply systems shall be protected against backflow or contamination of the water supply.
- Wastewater Disposal - Wastewater shall be disposed in an approved wastewater disposal system. Wastewater may not be dumped onto the ground surface, into waterways, or into storm drains. All wastewater shall be collected and dumped into a receptacle or sink drain designated for the collection of wastewater or into a toilet directed to a sanitary sewer.
- Counters and Shelves - All food contact surfaces shall be smooth, easily cleanable, durable and free of seams and difficult to clean areas. All other surfaces shall be finished so they are easily cleanable.
- Walls, Ceilings and Floors - The food stand shall be covered with a canopy or other type of overhead protection. If required, walls and ceilings shall be of tight design and weather-resistant materials to protect against the elements, windblown dust and debris, flying insects and other sources that may contaminate food, food contact surfaces, equipment, utensils or workers.
- Lighting - Adequate lighting shall be provided. Light bulbs shall be shielded, coated or shatter-resistant.
- Garbage Containers - An adequate number of cleanable containers with tight-fitting covers shall be provided both inside and outside of the establishment.
- Toilet Rooms - An adequate number of approved toilet and handwashing facilities shall be provided at each event. The toilet facilities should be conveniently located to the food preparation area. An adequate number of toilet and handwashing facilities shall be provided for patrons at gatherings lasting longer than 2-3 hours.
- Clothing. Personal clothing and belongings shall be stored at a designated place in the establishment, adequately separated from food preparation, food service and dishwashing areas.
- Toxic Materials - Poisonous or toxic materials shall be properly labeled and stored so they cannot contaminate food, equipment, utensils, and single-service items. Only those chemicals necessary for the food service operation shall be provided.