Food Sanitation

The list below is designed to address questions about the requirements for Temporary Event Food Service, but the list is not all-inclusive.

1. Register with the Health Department for a food permit.
2. All food/beverage vendors must have a Certified Food Handler Manager unless exempt.
3. All food and ice must be obtained from an approved source.
4. No storage of beverages or food on or in ice that will be used for shaved ice or drinks, even if ice is in plastic bags.  Ice used as an exterior coolant is prohibited as an ingredient.
5. Hand washing stations must be set-up with water, soap, and disposable towels provided.
6. Employees must wash hands before beginning work and at frequent intervals.  Gloves and hand sanitizer are NOT substitutes for hand washing.
7. No bare hand contact with “Ready-to-eat-food”‘ employees must use utensil such as tongs, spatulas, deli tissue, single-use gloves, or other dispensing equipment.  If wearing single-use gloves, change gloves frequently.
8. An enclosed booth; food unit must be enclosed with tight fitting doors and windows and shall be constructed in a way to prevent the entrance of insects.
9. Food products must be shielded or covered to protect from contamination and consumer.
10. Seasonal booths that have only prepackaged products will NOT be required to have a three-compartment sink.  All other operations may be required to install a three-compartment sink.
11. An approved container to hold water for hand washing with a flip or turn valve instead of a push button to dispense water is needed along with a catch basin for used water.
12. Enough potable water shall be available in the establishment for operation; cleaning and sanitizing utensils, equipment, and hand washing.  Options such as a holding tank, containerized water, or hose hookup to adjacent building should be discussed with the Food Division prior for approval.
13. If liquid wastes result for an operation, the waste shall be stored in a permanently installed retention tank or container that is clearly marked as wastewater.  Retention tank shall be thoroughly flushed and drained during the servicing operations.  All liquid waste shall be discharged to a sanitary sewage disposal system.  No open drainage on to the ground is allowed.
14. Equipment food-contact, nonfood-contact surfaces, and utensils shall be clean to sight and touch.  Floors, walls, and counter must be easily cleanable and lights must be shielded.
15. Food, utensils, dishware, paper goods, and supplies must be stored a minimum of 6 inches off the ground.
16. Probe thermometer is required for temperature monitoring.
17. Frozen food must be thawed before the event.
18. All potentially hazardous foods must be maintained above 135 degrees Fahrenheit for hot holding and below 41 degrees Fahrenheit for cold holding.
19. No eating, drinking, or use of tobacco is permitted in food preparation or service areas.
20. Toilet facilities shall be conveniently located and accessible to employees at all times.  Approval must be obtained for an adjacent business or portable toilets.  Hand washing is mandatory.
21. Sanitizer set-up: 2 tsp Chlorine to 1 gallon of water equals 100 ppm of Quat sanitizer as per manufacturer’s instructions.  Chemical test strips must be available.  Food Contact Sanitizing Wipes are also an option.
22. A separate bucket for sanitizer must be available for storing and rinsing wiping clothes.  The wiping clothes are to be used for sanitizing any food contact surface.  If choosing wipes, the bucket will not be required.