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Requirements: Food Stands at Temporary Events

Personnel

• All employees, including volunteers, shall be under the direction of a designated person in charge at all times of operation.
• The person in charge shall ensure that all food handlers are following the Temporary Food Stand Requirements.
• Every employee and volunteer must sign a logbook with theri name, address, telephone number, and the date and hours worked.  This logbook must be maintained by the person in charge for 30 days.
• All food handlers shall be free of contagious or communicable diseases, sores, or infected wounds; must keep themselves and their clothing clean; and must keep their hair properly restrained.
• Tobacco use of any kind is not permitted inside the stand or while attending grills outside the stand.
• No eating or drinking is allowed in food preparation areas.
• Personal belongings shall be restored in a designated place adequately separated from food, food contact surfaces, and dishwashing areas. 

Ill Food Handlers

• Cover lesions on the hands or wrist with an impermeable finger cot or stall and with a single-use glove.
• Exclude employees with a diagnosed foodborne illness (such as Noronirus, Salmonella, Shigella, E. coli 0157:H7 or Hepatitis A) or sudden onset of vomiting or diarrhea, from the eastablishment. 
• Exclude or Restrict employees from working with exposed food or clean equipment, utensils, linen, and unwrapped single service and single-use articles when the following symptoms are present:
       1) Vomiting
       2) Diarrhea
       3) Jaundice
       4) Sore throat with fever
       5) Open/draining lesions

**GOOD HYGIENIC PRACTICES AND TEMPERATURE CONTROL ARE OF EXTREME IMPORTANCE TO PREVENT FOODBORNE ILLNESS!

Food Preparation and Food Handling

• Bare hand contact with ready-to-eat food is prohibited.  Food handlers should limit direct hand contact with all foods as much as possible with the use of tongs, delt tissues, gloves, and other utensils.
• All food preparation and contact surfaces must be of a safe design with durable, smooth, and easily - cleanable surfaces.
• Food must be thawed, reheated, and cooled using procedures approved in the Food Code.

Food and Condiment Display

• Condiment stations must be located in an area where they may be constantly monitored.
• All foods on display shall be covered or indivdually packaged and meet appropriate temperature requirements.
• All food must be protected from customer handling, coughing or sneezing, and other contamination by wrapping, sneeze guards, or other effective means.
• The public is not allowed to serve itself from opened and uncovered containers or food.
• Sugar, ketchup, mustard and other condiments must be indivdually packaged or dispensed from closed squeeze, pour, or pump type dispensers. 

Cooking and Storage Temperatures
All potentially hazardous foods shall be refrigerated at 41°F or less or held at 135°F or higher.  All cooling units must be equipped with an accurate, easily-visible thermometer.  An accurate metal stem food thermometer must be provided to check storage and cooking temperatures.  Cooking temperatuers for meat products and reheating must be as follows:

Poultry & ground poultry	165°F or higher
All other ground meats	155°F or higher
Pork and fish	145°F or higher
Whole Muscle Beef Steaks & Roasts	145°F or higher
Reheated or microwaved items	165°F or higher
Hot Holding	135°F or higher
Cold Holding	41°F or lower

*If raw or undercooked animal foods such as meat, eggs, or fish are served, a consumer advisory as required by the Food Code must be conspicuously posted or included in the menu.

Eating and Drinking Utensils

• Use disposable single-serivce plates, cups and utensils.
• If approved, reusable eating or drinking utensils (such as commemorative cups) must be washed, rinsed, sanitized and air dried using clean hot water and three basins large enough for immersion of the dishes. 

Cooking, Preparation and Service Utensils

• All equipment and cooking utensils must be maintained in a sanitary manner.
• A three compartment operation may be required for washing, rinsing and sanitizing.  This requirement may be waived depending on the menu and the number of utensils being utilized by the operator. 

Food and Food Contact Item Storage

• All food supplies and food contact items shall be stored off of the ground, and shall be properly coveredto be protected from dust, rain or other contaimination.
• Potentially hazardous foods must meet temperature requirements as previously stated.
• Leftover cooked food must be discarded at the end of each day and cannot be reused. 

Warewashing, Sanitizers, and Wiping Cloths

• Chlorine bleach or another approved sanitizer shall be provided for warewashing and wiping cloths.  
• Wiping clothes shall be provided for wiping counters, tables and other food contact surfaces.  Cloths shall be rinsed frequently and stored in a clean sanitizer solution between uses.
• Sanitizing solutions shall be of an appropriate concentration.  Chlorine sanitizer should be mixed to 50ppm-100ppm, quarterly ammonium sanitizers should be mixed to 200ppm or specified on manufacturer's instructions.  All other sanitizers must be mixed to manufacturer's specifications.
• Test strips are required for checking sanitizer levels.
• Sanitizing solution shall be changed as needed to maintain the solution in a clean condition. 

Warewashing (utensil washing)

• Three 5-gallon (minimum) containers of water large enough to fit largest utensil.
• First container should contain soapy water for washing.  Second container should contain fresh clean water for rinsing.  Third container should contain a sanitizer & water solution for sanitizing.
• Container contents shall be changed as needed to maintain the water and solutions in a clean condition.

Handwashing
*HANDWASHING STATIONS AND SANITIZER BUCKETS WITH WIPING CLOTHS MUST BE SET UP AND USED PRIOR TO ANY FOOD HANDLING, PREPARATION, OR SALES

Hands must be washed at the designated handwashing station as frequesntly as necessary to maintain good sanitation.  Always wash hands before beginning work and after going to the restroom, eating, taking breaks, handling garbage, handling raw meat, or using tobacco products.

For the Handwashing Station Requirements click here

Waste Water and Garbage Disposal

• Waste water must be disposed of in an approved manner.
• Water or melting ice shall not creat a wet or muddy area around the stand.
• An adequate number of covered trash containers shall be provided at each stand.
• It shall be the responsibility of the food stand operator to keep the area around their stand free of food scraps, paper and other trash.

Stand Construction

• Stands shall be constructed to include overheard shelter to protect food.
• It required, side screening shall be provided to protect from insects, dust, and weather.
• If required, floors shall be constructed of wood, asphalt, rubber or plastic matting to control dust, mud, and insects.
• Adequate lighting shall be provided, and lights above exposed food preparation areas must be shielded ro shatterproof.

Operating a Temporary Food Stand without a License

• A Temporary Food License must be obtained prior to set up and serving, selling, or providing at a temporary event.
• Food vendors that are operating without proper license will be required to stop serving food while a temporary food license application is filled out and an inspection is conducted at the food stand.
• A double license fee will be collected for each food stand operating without an appropriate license.
• Mobile Food Units operating outside the scopr and requirements of their license will be required to cease operating.  They will have the option to fill out a Temporary Food License application and pay a double fee for operating without an appropriate license.