TEMPORARY FOOD SERVICE GUIDELINES
A
food service establishment that operates for a period of not more
than fourteen (14) consecutive days in conjunction with a single
event or celebration is the focus of this pamphlet. Fairs and
festivals or similar celebrations, as well as dinners or other
events sponsored by organizations, serving food and open to the
public, are all examples of temporary events.
Food service operators should have a basic understanding of how
improper handling of Potentially Hazardous Foods (PHFs) and poor
hygiene can cause a foodborne illness. PHFs are foods (such as meat
or dairy products) that must be kept hot or cold because they are
capable of supporting the rapid growth of bacteria that cause
foodborne illnesses. By following these guidelines, temporary food
service operators can minimize the possibility of a foodborne
illness occurrence.
Temporary operations often require that the food service is set up
out-of-doors or in locations where keeping foods safe and sanitary
is challenging. The following actions and equipment are recommended
for all temporary food operations.
Be aware that the local health department may make additional
requirements beyond these guidelines.
PERMITS. Check with
your local health department about the requirement for a permit or
an inspection.
BOOTH. The stand or
booth should have overhead protection and in most cases, be fully
enclosed. There may be openings for a serving window and a door for
entry; however, the door is to be kept closed during operation.
Screening material may be used for the walls, doors and serving
window. The floor of the stand should be hard, smooth, and
constructed of easily cleanable materials. All food preparation,
food storage and service are to be done within this enclosed area.
Screening may not be necessary if
flying insects or other pests are absent due to the location of the
food stand, the weather, or other limiting factors. Asphalt,
concrete, or plywood may be acceptable floor surfaces in temporary
food stands.
HAND
SINK. Adequate hand washing facilities consist of a
handsink equipped with hot and cold running water, soap and paper
towels. A temporary sink set-up can be made that consists of a
vessel full of water with a spigot type dispenser, soap, paper
towels, a wastebasket and a bucket to collect wastewater.
Remember to wash hands: before
starting or returning to work, after eating, smoking, or using the
restroom, when changing duties, before putting on gloves and
whenever hands become soiled. The use of gloves or hand sanitizers
is not a substitute for handwashing.
BARE HAND CONTACT. A
food employee’s bare hands may not touch ready-to-eat-foods. Tongs,
spatulas, deli tissues, or gloves must be used.
FOOD. All foods and
beverages are to be prepared on-site or at a food establishment
currently under inspection. It is a good idea to have a recent
inspection document on hand. There are exceptions in place for
religious, non-profit, and charitable groups, and small food
processors allowing them to serve home prepared foods that are not,
potentially hazardous.
Check with the local health authority for specific rules.
COOKING. An essential
part of food safety is assuring that proper final cooking
temperatures are met. Proper cooking temperatures for some common
foods are:
Chicken: 165o degrees
Hamburgers: 155o degrees
Pork: 145o degrees
Fish/seafood: 145º degrees
The carry over or reuse of foods
from one day to the next is strongly discouraged.
HOT
AND COLD HOLDING. Sufficient equipment that is
capable of keeping foods hot and/or cold must be provided.
Mechanical refrigeration or ice is needed for cold foods.
Refrigerators and freezers should be clean and contain thermometers.
Coolers must be cleanable and have a drain. Hot holding units must
be clean and contain a thermometer.
Hot foods are kept at 135 0 F or
hotter and cold foods are kept at 41 0 F or colder.
THERMOMETERS. A
metal-stemmed thermometer, which has a temperature range of 0°F to
2200 F with increments no greater than 2o F, should be on hand to
monitor cooking and holding temperatures. Glass-stemmed thermometers
or mercury filled thermometers are not permitted.
ICE. Ice for use in
beverages and as an ingredient is to be kept in a separate cooler,
with no other food items. An ice scoop with a handle should be used
to scoop ice to prevent bare hand contact with the ice. Ice shall be
from a commercial source.
WAREWASHING. Warewashing may be done in a three-bin sink or
temporary set-up using bus tubs. First, items should be washed in
hot, soapy water. Second, they should be rinsed in clean, warm
water. Third, they should be chemically sanitized in warm water with
an approved sanitizer. Finally, the items should be air-dried.
WATER. Sufficient
potable water needs to be on hand. If the unit is a mobile temporary
stand, the tank is to be constructed of a durable, corrosion
resistant material that is easily cleanable. Vents, inlets and
outlets should be screened, or positioned so that they are protected
from contaminants. Prior to use or after repair, the tank and system
should be flushed and sanitized.
Consult the local health authority
regarding testing of the water.
WASTEWATER. Wastewater
needs to be disposed of through an approved sanitary sewage system.
Do not dump wastewater on the ground or in the street. Mobile units
equipped with a holding tank, must be sized fifteen (15) percent
larger than the water supply tank.
CONDIMENTS. It is best
to have condiments or other consumer food toppings in individual
packets, squeeze bottles or bulk dispensers with plungers.
STORAGE. All foods and
single-use or service articles—paper plates, cups and lids—should be
stored at least six (6) inches above the floor or ground and
protected from contamination.
SANITIZER
AND WIPING CLOTHS. An approved sanitizer should be
provided (chlorine or quaternary ammonium compounds, or iodine).
Wiping cloths should be stored in the sanitizer when not in use.
When using bleach to sanitize, mix
one teaspoon of unscented bleach to each gallon of water.
HAIR RESTRAINT. Food
vendors should wear hats, scarves, visors or hairnets that are
designed and worn to effectively keep hair from contacting exposed
food.
LIGHTS. Lighting in the
stand must be adequate in the food preparation, storage, and
serviced areas. Lights need to be plastic coated or shielded to
guard against breakage into open food.
TRASH. Trash must be
handled in a manner so that it does not create a nuisance or acts as
an attractant to pests. The container should be covered when full or
not in constant use. Solid waste is to be disposed of properly.
TOXICS. Cleaning
solutions, sanitizers or other toxic items must be stored separately
from foods, single-use and service items, and food contact surfaces.
These same items need to be properly labeled. Over-the-counter
insecticides not rated for use in or around a food establishment
should not be used.
EATING, DRINKING AND SMOKING. Eating and tobacco use are not allowed
in food stands. A closed drink cup with a lid and a straw is
allowed, if spilling or dripping onto exposed food, clean equipment,
utensils, and linens, or single-use articles will not occur.
FOOD AND NON-FOOD CONTACT SURFACES.
Food preparation and equipment surfaces should be smooth, easily
cleanable and durable.
ILLNESS RESTRICTIONS.
An individual who has any type of wound infection, or who has a
communicable illness that could be transmitted through food shall
not be allowed to work in the food stand.
AUTHORIZED PERSONNEL.
Only those individuals working as booth vendors, food handlers, or
those who have duties directly related to the operation are allowed
in the food booth.
FOODS STORED IN ICE.
Packaged and unpackaged foods and bottled or canned beverages may
not be stored in direct contact with undrained ice or water.
TRANSPORTATION. When
food needs to be transported from one location to another, keep it
well covered and provide adequate temperature controls. Use
refrigerated trucks or insulated containers to keep foods hot and/or
cold.
REMEMBER TO WASH YOUR HANDS PROPERLY.
Use soap and water.
Rub your hands vigorously as you wash them.
Wash:
• backs of hands
• wrists
• between fingers
• around and under fingernails
Rinse your hands well.
Dry hands with a paper towel.
Turn off the water using paper towel instead of your bare hands.
The preceding guidelines can be found and are more thoroughly
referenced in the 1999 Missouri Food Code, 19 CSR 20-1.025
Sanitation of Food Establishments. They are also available at
http://www.dhss.mo.gov/FoodSafety/. Click on “Missouri Food
Code”.
Missouri Department of Health & Senior
Services
Bureau of Environmental Regulations & Licensure
P. O. Box 570, Jefferson City, MO 65102-0570
(573) 751-6111
AN EQUAL OPPORTUNITY / AFFIRMATIVE ACTION EMPLOYER:
Services provided on a nondiscriminatory basis.