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TEMPORARY FOOD SERVICE GUIDELINES

Do's & Don'ts


Personal Hygiene
Food Preparation and Service
Food Storage and Display
Equipment and Utensils
Cleaning and Dishwashing
Water and Wastewater
General Sanitation
Premises
Questions


PERSONAL HYGIENE

Do

  • Wash your hands often. Wash with soap and warm water before starting to work, and after using the toilet, smoking, eating, sneezing, coughing, touching face, between handling raw and cooked food or handling garbage.
    Keep handwash station set up and accessible at all times.
  • Remove jewelry.
  • Wear clean clothes and a hair restraint, such as a hairnet or cap. Keep long hair under the hair restraint.

Don't

  • Don't handle food if you have a cold, diarrhea, or open cuts or sores.
  • Don't wear a bandage on your hand. If necessary, cover it with a disposable plastic glove.
  • Don't lick your fingers or eat during food preparation.
  • Don't taste with the prep utensil.
  • Don't smoke in the booth.
  • Don't scratch or rub your scalp or face, or pick your nose.
  • Don't use a cloth towel for wiping hands.
  • Don't wear excessive jewelry. Jewelry is limited to one plain band (without stones), and a medical identification bracelet if necessary.

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FOOD PREPARATION AND SERVICE

POTENTIALLY HAZARDOUS FOODS are those foods that support the rapid growth of bacteria. They include, but are not limited to: meats, beans, soups, seafood, rice, stews, baked potatoes, sauces, gravies, hot dogs, pasta dishes, egg containing dishes, hams, spaghetti, chili, chowders, custards, cream filled pastries, BBQ, casseroles, many dairy products including whipped butter, pasta and potato salads, dressings, batters, sandwiches, etc.

Do

  • Prepare all foods in the booth or a kitchen approved by the Coles County Health Department.
  • Use only food and ice from approved sources.
  • Avoid preparing foods too far in advance of service.
  • Prepare and serve food with the least possible hand contact. Use suitable utensils wherever possible.
  • Thaw under refrigeration, in cold running water (70F or less), as part of the cooking process, or in the microwave when cooking will follow immediately.
  • Wash all raw fruits and vegetables thoroughly before prep or service.
  • Cook food without interruption to the following minimum internal temperatures:
    • Poultry 165F
    • Pork 155F
    • Other potentially Hazardous food 135F
    • Ground Beef 155F
  • Keep potentially hazardous food at 41F or below or 135F or above.
  • Use a metal stem thermometer, with a minimum range of 0 - 220F, to measure temperatures of hot & cold foods. Don't guess.
  • Use pre-chilled ingredients to make salads, sandwiches and other cold foods.
  • Cool food rapidly to 41F or below by using shallow pans, or an ice bath and mixing.
  • Hold all hot potentially hazardous food at 135F or above . Avoid cooking and reheating.

Don't

  • Don't use home canned or prepared foods.
  • Don't thaw potentially hazardous food at room temperature.
  • Don't hold potentially hazardous food at room temperature.
  • Don't save leftovers.
  • Don't use crock pots for cooking; use them only for hot holding.
  • If crock pots are used for holding, they must have a removable insert.

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FOOD STORAGE AND DISPLAY

Do

  • Insulated containers with coolant such as icepacks or dry ice may be approved for some food at one to three day events.
  • Provide hot holding equipment to keep potentially hazardous foods hot.
  • Provide effectively insulated containers to maintain temperatures of hot and cold food during transport.
  • Store all food up off the floor on pallets or shelving.
  • Store all foods in original or other approved containers.
  • Cover food to protect it from contamination. Wrap or provide sneeze guards for displayed food.
  • Provide individual packets or dispensed condiments.
  • Rope off or otherwise segregate barbecue areas from customers.

Don't

  • Don't store raw foods with or above cooked foods.
  • Don't store packaged foods in un-drained ice.
  • Don't store containers of food & ice chests in the sun.
  • Don't use home canned or prepared foods.

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EQUIPMENT AND UTENSILS

Do

  • Store dispensing utensils in the food with the handle up, clean and dry.
  • Store utensils covered, inverted or in cleanable containers to prevent contamination.
  • Display single service utensils so handles are presented to the customers.
  • Provide equipment capable of maintaining hot foods hot and cold foods cold.
  • Use utensils and equipment in good repair that can be easily cleaned.
  • Use only hard wood or approved plastic cutting boards.
  • Store equipment, utensils and single service items well off the floor where they will remain clean.

Don't

  • Don't use enamelware or soft wood utensils.
  • Don't reuse cans or plastic bags for food storage.
  • Don't reuse single-service items.
  • Don't use single-service items that have fallen on the floor.
  • Don't use galvanized wire or racks for barbecuing.

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CLEANING AND DISHWASHING

Do

  • Use three basin sink to wash, rinse and sanitize all utensils.
  • Wash with hot water and detergent in the first basin.
  • Rinse in clean hot water in the second basin.
  • Sanitize using 50 ppm bleach water in the third basin. Use 1 oz. (2 Tbl.) bleach per 5 gals. of water.
  • Leave utensils in the sanitizer at least one minute.
  • Air dry.
  • Scrape soiled utensils before washing.
  • Change water often to keep it clean.
  • Use large enough basins to completely immerse your utensils.
  • Clean & sanitize cutting boards & other utensils used on a production basis every four hours.
  • Wash, rinse and sanitize cutting boards between cutting up raw and cooked foods or different kinds of raw meats.
  • Use wiping cloths with sanitizer to regularly wipe work surfaces.
  • Rinse wiping cloths frequently in 50 ppm bleach water. Change frequently to keep clean.
  • Use chlorine test strips to check sanitizing concentrations of wiping cloth solution and during dishwashing.

Don't

  • Don't use a towel to dry utensils.
  • Don't use detergent in wiping cloth sanitizing solution.
  • Don't make your sanitizers too strong or too weak.

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WATER AND WASTEWATER

Do

  • Provide water from an approved source.
  • Use a covered container with a spout for pouring that has been used only for potable water storage.
  • Sanitize containers prior to use by filling with 1 gal of water with 2 Tbls. of bleach. Slosh to cover all surfaces. Seal and let stand 5 minutes. Drain. Do not rinse.
  • Provide a covered container labeled "Wastewater".
  • Contact a Sanitarian for approved sources of water & proper disposal of waste water.

Don't

  • Don't reuse containers that had other products in them for potable water.
  • Don't empty wastewater on the ground. Use an approved disposal site.

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GENERAL SANITATION

Do

  • Keep cleaning supplies away from food and single service items.
  • Label all cleaning supplies, including spray bottles so they can be easily identified.
  • Provide garbage containers both inside and outside the booth. Cover containers or empty them frequently to preclude a nuisance. Keep them clean.
  • Keep the booth clean.
  • Keep floors clean & dry.

Don't

  • Don't store or use pesticides inside the booth.
  • Don't leave garbage in the booth overnight.
  • Don't store mops and other cleaning tools with food.

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PREMISES

Do

  • Provide floor, walls and ceilings that are of tight construction with finished surfaces.
  • Have only necessary items used for the food service operation in the booth.
  • Provide adequate gas or electric service to supply all required equipment.
  • Provide enough light in work areas.
  • Provide light bulbs that are shielded or break resistant.

Don't

  • Don't allow animals where food is prepared or served.
  • Don't allow unauthorized personnel in your booth.

QUESTIONS?

Contact: Coles County Health Department.

 

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