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CAYUGA COUNTY HEALTH & HUMAN SERVICES DEPARTMENT ENVIRONMENTAL HEALTH DIVISION TEMPORARY FOOD SERVICE CHECKLIST A safe temporary food service event requires operators to fulfill certain important responsibilities. Below is a checklist to use as a guide. Review the list carefully to assure your customers the lowest risk of foodborne illness. Remember: No home- prepared food is allowed. Call the Health Department at 253-1405 with any questions. 1) Store all potentially hazardous foods below 45 degrees F. 2) Accurate thermometers 2 degrees F) in all coolers. 3) Refrigerator or drained cooler with ice for cold storage on site. All potable (drinking) water, including ice, is obtained from a municipal PWS, is purchased bottled (or bagged for ice), or is from another source that has specific Health Department approval. 4) Food must be purchased from approved sources. Meats must have a USDA mark of inspection. 5) Ice used to chill foods is not used in drinks. 6) Cook all potentially hazardous foods to at least 140 degrees F. internal temperature; poultry to 165 degrees pork to 150 degrees ground beef to 158 degrees F. 7) Hot hold all potentially hazardous foods at 140 degrees F. minimum. 8) Probe thermometer on site used to check all cooking and hot holding temperature (accurate to + 2 degrees 9) Sterno or chafing dishes for hot holding only. Be careful when using sterno outdoors! Even the slightest breeze will extinguish the flame. 10) Temperatures checked regularly. Foods out of temperature discarded. (See 1, 6 and 11) Gloves or utensils used to eliminate bare hand contact with all foods that are ready to be served to the public. 12) Hands washed routinely (after smoking, touching face or hair, touching dirty aprons, touching uncooked foods, and after using bathroom). 13) Hand washing facilities on site (hot water, soap, disposable paper towels) and conveniently located. 14) Toilet facilities on site (public sewer, private system, porta-john). 15) All foods stored 6” off floor or ground. All food containers labeled and are food safe. 16) Solution of bleach and water on site, used to sanitize food contact surfaces (1/2 capful bleach per gallon of water). 17) Covered trash containers on site. 18) Food prepared on site or in Health Department approved kitchens. 19) Food preparation limited to seasoning and cooking (unless transported from Health Department approved facilities).