http://www.co.navajo.az.us/pdfdisplay.aspx?pdfpage=/pubhealth/pdfs/TemporaryFoodBoothGuidelines.pdf&department=PubHealthRoot&Menu=PubHealthEnvFoodTempGuidePubHealthRootEnvFoodTempdo we have this covered?
Handwashing / Personal Hygiene
∑ 5 Gallon container of warm (900 F) water
∑ Soap dispenser
∑ Paper towels
∑ 5 Gallon container to collect waste water
∑ Be sure that the water dispenser has a spigot or similar device
that can allow a continuous flow of water. Even with the use
of disposable gloves, hand sanitizers, or ìsanitizing
wipesî, all of which are helpful, frequent and thorough
handwashing remains essential for preventing food borne
illnesses.
∑ Food handlers are not to smoke, eat, or drink in the food
booth. Hands are to be washed upon entering the booth and as
necessary to keep them clean for food handling.
∑ Nobody who shows symptoms of a communicable diseaseó
cramps, nausea, fever, vomiting, diarrhea, jaundice, etc.óor
one who has open sores or infected cuts on the hands should
be permitted inside the food booth.
Food Temperatures
∑ Potentially Hazardous Food shall mean any food which consists in whole or in part
of milk or milk products, eggs, meat, poultry, fish, shellfish, all cut melon, or other
material or synthetic ingredients capable of supporting rapid and progressive growth
of infectious or toxigenic microorganisms. Examples are hamburgers, tacos, hot
dogs, spaghetti, and chili. Cooked rice, potatoes, and bean are also considered to be
potentially hazardous because they will support rapid bacterial growth. All
potentially hazardous foods must be cooked to an internal temperature as follows:
∑ Poultry, Stuffed Meats, Stuffings containing meatÖÖÖÖÖÖÖ...165O F
∑ Ground BeefÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖ..155O F
∑ Pork, and any food containing porkÖÖÖÖÖÖÖÖÖÖÖÖÖ..150 O F
∑ All other potentially hazardous foodsÖÖÖÖÖÖÖÖÖÖÖÖ...140O F
∑ Reheating- All potentially hazardous foods that have been cooked and then cooled,
shall be rapidly reheated to 165O F or more throughout within 30 minutes, before
being served or placed in a hot food storage unit. Crock pots, steam tables, or hot
holding units are not approved for cooking or reheating of foods.
∑ Thawing- Foods are to be thawed in a refrigerated unit at temperatures not to exceed
41O F, under cold running water, or in the microwave as a continuous cooking
process.
∑ Holding- Potentially hazardous foods must be stored at temperatures below 41O F or
above 130O F at all times, except during immediate preparation.
∑ Thermometers- A metal-stem cooking thermometer must be available and used to
verify proper temperatures and internal food temperatures. Obtain a thermometer
which reads from 0 to 220O F. All refrigerators and other cold holding devices must
also have an accurate thermometer.
--130O F
41O F
Sanitizing/Dishwashing
∑ Sanitizer- Sanitizing solution used in dishwashing and in wiping cloth buckets must be
maintained at proper concentrations at all times( unless the manufacturerís guidelines are
provided and specify otherwise).
ChlorineÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖ..50 to 150 parts per million
IodineÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖÖ..12.5 parts per million
Quaternary AmmoniaÖÖÖÖÖÖÖÖÖÖ..200 parts per million
∑ If you choose to use bleach as sanitizer, the recommended concentration is Ω tablespoon of
unscented liquid bleach added to 1 gallon of water. Do not add soap to the water, because
the soap ìtiesî up the available chlorine making it ineffective as sanitizer. Sanitizers must
be labeled as such and be provided with the manufacturerís use guidelines. Chemical test
strips are required to verify the proper concentrations are reached and maintained. Store all
chemicals ìlow and awayî from foods.
∑ Wiping cloths/towels used for wiping down counters and table tops must be clean and used
for no other purpose. The towels must be rinsed in sanitizing solution frequently.
Note: It has been found that flies will avoid surfaces which have been wiped down with
bleach solution.
∑ Dishwashing- Use disposable cups and plates for food service. Keep your hands off the
food contact surfaces and never re-use a single service item. Use 3 adequately sized (fits
your largest cooking utensil) containers, plastic buss tubs work very well. Wash equipment
and utensils in a four step process:
1. WashÖÖÖÖÖÖHOT (1100F) SOAPY WATER
2. RinseÖÖ.ÖÖÖ...HOT (1100F) WATER
3. SanitizeÖ.ÖÖÖ...WARM (750F) WATER, Proper sanitizer concentration
4. Air Dry
Food Protection
∑ All food must be stored at least 6 inches off the ground and covered to prevent
contamination. Foods and utensils must be covered to protect from insects, droplets, and
manual contact.
∑ Foods on display must be covered and the public not allowed to help themselves to opened
containers. Condiments, such as ketchup, mustard, coffee creamer, sugar, and so forth,
should be served in individual packets.
∑ Ice must be obtained from an approved and licensed source. Ice must be transported and
stored in a clean food-grade container. Appropriate dispensing devices consist of a scoop
with a handle that is not to come in contact with the food. Ice used for cold holding of
bottles, cans, and foods must not be used in beverages.
Waste/Garbage
∑ Liquid waste should not be discarded into streets or storm drains, or onto the ground.
Use a container to transport the waste to a toilet or other sewer connection.
∑ A refuse container with a tight-fitting lid should be available for the garbage.
REMEMBER: Any questions should be directed to the Navajo County Public Health Services District.
HOLBROOK (928)524-4750 OR SHOW LOW (928)532-6050.
_______ 5 Gallon container to provide warm (90O F) running water for handwashing.
Example: insulated ìthermosî w/ continuous flow spigot.
_______ Dispensable soap (Pump) and paper towels
_______ Extra buckets for waste water for handwash waste and sanitizer solution.
_______ Approved floor, ceiling, counter, and 3 walls.
_______ Cloth wiping towels.
_______ Hair restraints.
_______ Ice, as needed from an approved source.
_______ Ice chests.
_______ Gloves, serving spoons, spatulas, knives, tongs, ice scoop, cutting boards etc.
_______ Bleach or other type of sanitizer solution.
_______ Plastic wrap for covering foods.
_______ Washable, food grade, containers for food storage.
_______ Platforms for elevating food and paper goods from the ground.
_______ Garbage can and plastic garbage bags
_______ Sneeze Guards
_______ Metal Stem Thermometer (0O F ñ 220O F)
_______ Thermometers for refrigerator, ice chest, and hot holding units
_______ Confirmed source for fresh water, waste water disposal, and restrooms.
_______ 3 Tubs for ware-washing: large enough to fully submerge largest utensil.
Checklist for Temporary
Food Service
Environmental Health Division
Gary Barnes, RS Offices in Andy Brooks, RS
Phone: (928) 524-4750 Holbrook & Show Low Phone: (928) 532-6050
Fax: (928) 524-4754 Fax: (928) 532-6054
Temporary Food Service Establishment
∑ This information is to help concessionaires, demonstrators, and temporary food vendors to set up and
operate in a sanitary and healthful manner and to minimize the possibility of foodborne illness.
∑ A temporary food service establishment is a food establishment that operates at a fixed location for a
period of time not more than 14 consecutive days in conjunction with a single event or celebration,
such as Fairs, parades, public exhibitions, festivals, fundraisers, or similar transitory gatherings.
∑ To avoid an inconveniences or problems, you are encouraged to contact the Navajo County Public
Health Services District as early as possible before participating in a food event.
Food Source
∑ All foods must be from an approved source. Home canned and home prepared foods, ice cream made at
home, raw milk, or storage of foods at private homes are not allowed. Any food prepared outside the
booth must be prepared in an approved facility. (Approved facilities are restaurants, kitchens, and food
establishments that are permitted by the Navajo County Public Health Services District.
∑ Food may be prepared at the temporary food booth assuming that the preparation is very simple.
Example: hot dogs, hamburgers, etc. Grills or other cooking equipment may be located outside to
comply with local fire codes.
Booth Construction
∑ Floors ñ Should be water-tight, smooth, nonabsorbent, and durable. Example: tight-grain wood, sheet
vinyl, concrete, blacktop, etc.)
∑ Ceiling ñ Shall be wind resistant, waterproof and extend over all food preparation, storage, and service
areas.
∑ Walls (3 full sides) ñ Should be constructed so they can be quickly, effectively, and securely closed
against undesirable condition. Example: wind, rain, dust, flies, etc.
∑ Counter ñ Should be smooth, cleanable, nonabsorbent surface. Enclose booth from the bottom of the
front service counter down to the ground. Use the front for food service only.
NAVAJO COUNTY PUBLIC HEALTH DISTRICT
TEMPORARY FOOD SERVICE
SANITATION GUIDELINES