Temporary Food Stand Guidelines

1. All potentially hazardous food must be prepared on site unless prepared at a licensed facility.

2. Mechanical refrigeration capable of keeping ALL POTENTIALLY HAZARDOUS FOOD AT OR BELOW 41ºF. Frozen foods must be kept at or below 0ºF.

3. Accurate and conspicuous thermometers are required in all refrigerators and freezers containing potentially hazardous foods. Metal stem-type thermometer and alcohol pads must be provided to monitor food temperatures.

4. Cooking equipment CAPABLE OF RAPIDLY HEATING potentially hazardous foods to 165ºF is required.

5. Steam tables or other mechanical hot holding devices capable of keeping ALL POTENTIALLY HAZARDOUS FOODS at or above 140ºF. (Chafing dishes CANNOT BE USED).

6. Food and food items must be protected during preparation, storage, and display.

7. Dish soap, an approved sanitizer, and test strips must be provided.

8. A spigotted container of water and a catch container, hand soap, and disposable towels must be provided to properly wash hands. In addition, a properly labeled spray bottle of sanitizing solution must be available.

9. Covered Wash, Rinse, and Sanitize set-up large enough to immerse largest pieces of equipment must be provided.

10. Approved flooring must be provided when temporary stand is on grass or earth.

11. Only single-service articles may be used by customers.