Temporary Food Establishment Guidelines

1. Wash your hands often and thoroughly with soap, warm water and a fingernail brush.
2. No one who has symptoms of vomiting, nausea, fever, and diarrhea or has open sores, or infected cuts on hands should be permitted to work in the food booth.
3. Keep cold foods at 41° F. or colder.
4. Keep hot foods at 140°or hotter. Hamburger must be cooked and held at 155° F. or hotter.
5. Reheat all foods to 165° or hotter.
6. Chill all foods to 41° or colder in less than 6 hours.
7. Do not cool potentially hazardous foods* at room temperature.
8. Do not thaw potentially hazardous foods* at room temperature.
9. Check refrigeration temperatures periodically each day. Keep a written record of the temps.
10. Check food temperatures frequently with an accurate stem thermometer.
11. Never store fruits, vegetables, cooked foods, or prepared foods under raw meat.
12. Wash and sanitize cutting-boards, knives, and other utensils with a sanitizing solution (50-100 ppm bleach water) after each use.
13. Keep a fresh supply of sanitizer solution available. Use it often. Use test strips to check sanitizer concentration.
14. Keep all food and utensils at least 6 inches off the floor or ground to help with cleaning and prevent insect problems.
15. Keep all chemicals (including detergents and sanitizers) away from food and utensils. Label all chemical containers.
16. Keep ice for drinks separate from ice used to cool beverage containers.
17. Secure all carbon dioxide tanks so they can’t tip.
18. Pyrethrum based insect spray is approved for food stand use. Sanitize all surfaces after its application.
19. All stand/booth workers must wear effective hair restraints (hat, cap, hairnet, ponytail, etc).
20. DO NOT SMOKE, EAT, OR DRINK IN THE FOOD PREPARATION AREA. Wash your hands after you smoke, eat, drink, or use the toilet room.