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CHECKLIST FOR TEMPORARY EVENTS FACILITIES ∇ Each vendor must have an overhead covering (except for grills and fryers). ∇ Potable water from an acceptable source must be accessible for the entire event. ∇ If water is obtained from a hose, it must be of food grade quality. ∇ Hand washing stations must be set up and properly functioning prior to any food preparation. Soap and paper towels must be provided at handwashing station as well as a bucket to catch the wastewater. ∇ Hand sanitizers and gloves are NOT a substitute for handwashing. ∇ A 3-compartment sink or equivalent must be provided to properly wash, rinse, and sanitize utensils and equipment. ∇ Light bulbs must be properly shielded using plastic sleeves and end caps or rubber coated bulbs. ∇ Non-chemical fly strips are allowed if properly located away from storage and food preparation areas. ∇ Tobacco use and eating are not allowed inside the stand. Drinks must have a lid and straw and be properly located away from food preparation areas. ∇ Covered trash receptacles must be provided. ∇ Grease, wastewater, and food must be disposed of according to all applicable laws. Wastewater may be disposed of in sanitary sewers but NEVER in storm sewers. FOOD HANDLING ∇ There is to be no bare hand contact with ready to eat food items. Gloves or utensils must be worn. ∇ Only foods requiring limited preparation are allowed. ∇ Food, utensils, and single service items must be stored at least 6” off the floor or ground. ∇ A thermometer - 220°F) must be provided to monitor food temperatures. ∇ All hot foods must be maintained above 135°F. ∇ All cold foods must be maintained below 41°F. ∇ Do not store food or any other items in ice that will be used for consumption. ∇ Foods must be protected from consumer contamination at all times. ∇ Food transported from the licensed establishment to the event site shall be maintained above 135oF (hot foods) or below 41oF (cold foods). Foods shall be protected from contamination during transport. ∇ All employees must wear hair restraints including hats, nets, visors, or scarves. ∇ Employees must wash hands at regular intervals. SANITIZING ∇ Sanitizer buckets or spray bottles must be available. ∇ 2 teaspoons of chlorine bleach to 1 gallon of water = 100 ppm or quaternary ammonia per directions on container. ∇ Chemical test strips must be provided to monitor sanitizer strength. Updated on 5/27/08