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Sanders County—Environmental Health Department
Po Box 519
Thompson Falls, MT 59873
PH 406-827-6961 / FAX 406-827-4388
www.co.sanders.mt.us
REQUEST FOR EXEMPTION (50-50-102 (21)(c)(x), MCA)
Private, religious, fraternal, youth, patriotic, or civic organizations that serve or sell food to
the public over no more than 4 days in a 12 month period.
Please complete this form and return to Sanders County Environmental Health Department at least two (2)
weeks prior to the event/function.
GENERAL INFORMATION
Organization name:_______________________________ Contact Person(s): ___________________________________
Address:________________________________________ Email:_____________________________________________
Event:__________________________________________ Telephone:_________________________________________
Event Location:____________________________________ Date(s):____________________________________________
I certify that :
⃝ The above named organization qualifies for exemption based on documentation provided.
⃝ This organization has not sold or served food to the public for more than 4 days in a 12 month period.
⃝ Food Safety Guidance has been provided by the SC Environmental Health Department.
PROPOSED MENU
FOOD PREPARATION SITE(S): ________________________________________________________________________
Health Department Determination:
________________________________________________________________________________________________________
________________________________________________________________________________________________________
Approved: _____________________________ Date: _______________________________
Sanders County Sanitarian
Signature:____________________________________ Date: ____________________________
Applicant
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
Steve Bullock, Governor
Sheila Hogan, Director
Department of Public Health and Human Services Public Health & Safety Division ♦ Communicable Disease Control & Prevention Bureau
Food & Consumer Safety ♦ PO Box 202951 ♦ 1400 Broadway ♦ Helena, MT 59620-2951
Phone: (406) 444-2837 ♦ Fax: (406) 444-5055
Four Day Exemption Guidance The purpose of this document is to provide guidance regarding what organizations are exempt from retail food establishment licensure in MCA 50-50-102 (21)(c)(x). This law states that retail food establishments do not include “private, religious, fraternal, youth, patriotic, or civic organizations that serve or sell food to the public over no more than 4 days in a 12-month period.” If a situation arises where the safety of the public has been, or may likely be in jeopardy, or an outbreak has occurred, DPHHS recommends working closely with your county health officer to take action to protect public health (see local health authorities in MCA 50-2-118). DPHHS interprets MCA 50-50-102 (21)(c)(x) to include many non-profit organizations that may qualify for tax-exempt status under the federal tax code (IRS 501 (c)(3)). The table at the end of this document provides examples of such organizations, which may be license exempt, if serving the public. If it is unclear if an organization meets the exemption, DPHHS recommends using the following definitions to guide your decision as to whether or not the organization should be exempt.
Private Organizations – a group which maintains selective members, is operated by the membership, does not provide food or lodging for pay to anyone who is not a member or a member's guest and is not profit oriented.
Fraternal Organizations - It must have a fraternal purpose. An organization has a fraternal purpose if membership is based on a common tie or the pursuit of a common goal. The organization must also have a substantial program of fraternal activities. It must operate under the lodge system. Operating under the lodge system requires, at a minimum, two active entities: (i) a parent organization; and (ii) a subordinate organization (called a lodge, branch, or the like) chartered by the parent and largely self-governing. It must devote its net earnings exclusively to religious, charitable, scientific, literary, educational, and fraternal purposes.
You may also ask if they have an IRS exemption for "Fraternal Societies or Organizations".
Religious Organization – a group organized and operated exclusively for religious purposes; net earnings may not benefit any private individual or shareholder; no substantial part of its activity may be attempting to influence legislation; the organization may not intervene in political campaigns; and the organization’s purposes and activities may not be illegal or violate fundamental public policy. Civic Organization - groups primarily engaged in promoting the civic and social interest of their members.
Youth Organization - groups operating for direct benefit of individuals under the age of eighteen. Net earnings may not benefit any private individual or shareholder; no substantial part of its activity may be attempting to influence legislation; the organization may not intervene in political
campaigns; and the organization’s purposes and activities may not be illegal or violate fundamental public policy. Patriotic Organization - an organization expressing or inspired by patriotism, operated exclusively for membership. Net earnings may not benefit any private individual or shareholder; no substantial part of its activity may be attempting to influence legislation; the organization may not intervene in political campaigns; and the organization’s purposes and activities may not be illegal or violate fundamental public policy.
If, after review of this guidance, a question arises as to whether or not an organization should be granted exemption from licensure please contact DPHHS to discuss the individual case with Food and Consumer Safety staff.
COMMON ORGANIZATION EXAMPLES
Private Religious Fraternal Youth Patriotic Civic Boy Scouts Chamber of Commerce Ducks Unlimited Girl Scouts National Rifle Association Prickly Pear Land Trust Business Association Tavern League Wilderness Society
Church groups Knights of Columbus Synagogue groups
Eagles Club Elks Club Moose Club Shriners International
4-H Club Boys’ and Girls’ Clubs Sports Associations (football, wrestling, baseball, soccer, etc.) School related booster clubs
American Legion Daughters of the American Revolution Veterans of Foreign Wars
Fire Department Associations Kiwanis International Police Department Associations Parent-Teacher Organizations Hospital Foundations Gardening clubs
DPHHS‐FCSS September 2015
MontanaDPHHSTemporaryFood
Establishments(TFE)GuidanceDocument
DPHHS‐FCSS September 2015 Page2of11
TABLEOFCONTENTS
Preface..............................................................................................................................................................................3
Definitions......................................................................................................................................................................3
Introduction..................................................................................................................................................................3
TemporaryFoodEventCoordination............................................................................................................3
PlanReviewandApplicationProcess...........................................................................................................4
MonitoringandPlanningTemporaryFoodEvents...............................................................................4
TemporaryFoodEstablishmentOperationsChecklist.......................................................................5
Personnel...........................................................................................................................................................5
FoodSource......................................................................................................................................................6
FoodPreparation...........................................................................................................................................6
Equipment.........................................................................................................................................................8
FoodandUtensilStorage............................................................................................................................9
CleaningandSanitizing...............................................................................................................................9
WaterSupplyandWastewaterDisposal..........................................................................................10
Premises..........................................................................................................................................................10
ApplicationtoOperateaTemporaryFoodEstablishment..................................AttachmentI
EventOrganizerApplicationtoOperateTemporaryFoodEstablishments..…………………………………….......................................................................................AttachmentII
TemporaryFoodEstablishment‐ExpandedProcessFlow...............................AttachmentIII
DPHHS‐FCSS September 2015 Page3of11
PREFACEThisdocumentisintendedtoassistlocalhealthregulatoryauthoritieswiththereviewandapprovalofTemporaryFoodEstablishments.AsofOctober1,2015,thepermittingoftemporaryfoodestablishmentswaschangedfromtheDepartmentofPublicHealthandHumanServices‐FoodandConsumerSafetySectiontothecountywherethetemporaryisoperating.Countiesareallowedtochargeapermitfeetofor‐profittemporaries;however,itcannotexceedtheretailfoodfee.Eachtimeatemporaryaltersitsmenusubstantiallybyfoodtypeandmeansofproduction,aseparatepermitmustbeobtainedandaseparatepermitfeepaid.Afeecannotbechargedtonon‐profitorganizationsoperatingtemporaryfoodestablishments;however,thereviewrequirementsshouldbethesame.
INTRODUCTION
Events,suchasfairsandcarnivals,cultural celebrations,specialinterestfundraisers,havebecomeextremelypopularandareheldatanincreasingfrequency.
Manyoftheseeventshavetemporaryfoodestablishmentswithhighrisk foodoperationsengaginginextensivepreparationofrawingredients;processesthat includethecooking,cooling,andreheatingofpotentiallyhazardousfoods;andadvanced preparationoffoodseveraldayspriortoservice.
Temporaries operate either indoors or outdoors and often have limited physical andsanitary facilitiesavailable. Assuch,temporariespresentspecialchallengestoregulatoryauthoritiesthat havetheresponsibilitytopermitandinspectthem.DEFINITIONS
"Temporaryfoodestablishment"meansaretailfoodestablishmentthatinalicensingyeareither:
(a) Operatesatafixedlocationfornomorethan21daysinconjunctionwithasingleeventorcelebration;or
(b) Usesafixedmenuandoperateswithinasinglecountyatarecurringeventorcelebrationfornomorethan45days.
TEMPORARYFOODEVENTCOORDINATIONSincefoodpreparationandserviceattemporaryeventshaveuniqueconcerns,theregulatoryauthoritymayrequireeventorganizerscontacttheirofficeinadvance.Thisisnotarequirementintheruleandmustbeapprovedthroughappropriatechannelslocallypriortoimplementation.Theregulatoryauthoritymayaskthefollowinginformationtodetermineiftheeventvenuecansupportfoodservice:
Numberofpeopleexpectedperday Numberandtypeofhandwashingfacilities Locationoftheevent
DPHHS‐FCSS September 2015 Page4of11
Watersource,solidwasteandwastewaterdisposalinformation Powerprovided Listofoperatorswithcontactinformation
PLANREVIEWANDAPPLICATIONPROCESSTheplansandapplicationforatemporaryshouldincludealltheinformationnecessarytodetermine thatthephysicalandsanitaryfacilitiesareadequatetoensuresafefood. Itisrecommended thatapre‐eventmeetingbeheldbetweentheregulatoryauthorityandtheapplicants and/ortheprimaryfoodvendorsfortheeventtodiscusstherequirementsthatmustbeadheredtoforsafeoperationofthetemporary.
Priortoissuingapermittoafoodestablishment,thelocalregulatoryauthorityisresponsibleforperformingaplanreview. Thepre‐operationalreviewprovidestheopportunitytodiscussareasofconcernandshouldbeconductedpriortotheissuanceofapermit. Theregulatoryauthoritymayimposerestrictionsonthetypesoffoodtobepreparedandservedbaseduponthepreparationandsanitaryfacilitiesavailable.
Forlargeeventssuchasfairsthereisoftenaneventorganizerthatisresponsibleforcoordinatingthetemporaryfoodestablishments.Inthissituation,iftheeventorganizerprovidesanyoftherequiredfacilities(i.e.,toiletandhandwashingfacilities,warewashingfacilities,refuseorwastewaterservices)thataretobeutilizedbyatemporaryfoodestablishment,dependingonlocalregulationsandpractices,aseparateapplicationandpermitmayberequiredbytheregulatory authority.Asampleplanreviewisattached.
MONITORINGANDPLANNINGFORTEMPORARYFOODEVENTS
Duetothecomplexitiesoftemporaryfoodevents,thelocalregulatoryauthorityshoulddevelopamethodtomonitorandplanfortheseeventssothatthenecessaryresourcesareavailabletoassistwiththereviewandinspectionofthetemporaryfoodestablishments.
• Manyeventsarescheduledonanannualbasisandcanbemonitoredbykeepinga
calendaroftheseevents.• Informationontemporaryeventscanbeobtainedfromfliers,banners,newspaper
andradioannouncements,andlocalTVads.• Aworkingrelationshipshouldbeestablishedwithlocalvisitor’sassociationsor
ChambersofCommerceastheseorganizationsoftenmaintainsschedulesofevents.• Aworkingrelationshipshouldbeestablishedwithmanagers/ownersof
fairgrounds,parksandotherlocationswheretemporaryeventsareoftenheld.
DPHHS‐FCSS September 2015 Page5of11
TEMPORARYFOODESTABLISHMENTOPERATIONSCHECKLISTThefollowingchecklistprovidesanoverviewofthegeneralrequirementsthatshouldbeconsideredwhenreviewingapplicationsandconductingon‐siteinspections.Thelocalregulatoryauthoritymayimposeadditionalrequirementsbaseduponthetypeoffoodpreparationand/orsanitaryfacilitiesavailable.
Pleasebeawarethattemporaryfoodestablishmentsmusteachbereviewedontheirownoperationandnotallaspectsofthischecklistmayapplytoeverytemporaryfoodestablishment.
Theapplicable2013ModelFoodCodeSectionshavebeenitalicized.
PERSONNEL
PERSON‐IN‐CHARGE(PIC):Adesignatedpersonmustbeonsiteduringallhoursof
operationsofthetemporaryfoodestablishment.ThePICisresponsibleforensuringcompliancewithhealthcoderequirements.(§2‐101.11,2‐103.11)
CERTIFIEDFOODPROTECTIONMANAGER:Atleastoneemployeethathas
supervisoryandmanagementresponsibilityandauthoritytodirectandcontrolfoodpreparationandserviceshallbeaCertifiedFoodProtectionManagerforthosetemporaryfoodestablishments,unlessthetemporaryonlyservesbeverages;pre‐packaged,ready‐to‐eatitems;andnon‐TCSfoods.(§2‐102.12)
EMPLOYEEHEALTH:Employeeswithcommunicablediseaseswhichcanbe
transmittedthroughfoodshallbeexcludedand/orrestrictedfromfoodactivities.(§2‐201.11, 2‐201.12,2‐201.13,2‐401.12)
HANDWASHING:Foodemployeesshallwashtheirhandsuponenteringthe
temporaryor foodpreparationandserviceareas,immediatelybeforeengaginginfood preparation,afterusingthetoiletroom,andasoftenasnecessarytoremovesoil andcontaminationandtopreventcrosscontamination.(§2‐301.11,2‐301.12,2‐ 301.14,2‐301.15)
HANDWASHINGFACILITIES:Handwashingfacilitiesshallbelocatedtoallow
convenientusebyfoodemployeesinfoodpreparation,fooddispensingandwarewashingareas.Handwashingsinksaretoonlybeusedforhandwashing.Ahandwashingsignshallbepostedateachhandwashingsink.(§5‐204.11,5‐205.11,5‐202.12,5‐203.11,6‐301.11,6‐301.12,6‐301.14,6‐301.20)
Packagedfoodonly–Handwashstationsarenotrequiredifonlycommerciallypre‐packagedfoodskeptintheiroriginalcontainerswillbeprovidedtoconsumers.Temporaryhandwashstationscanbeavarietyofdifferentpossibilities.Forexample–Afivegalloninsulatedcontainerwithaspigotwhichcanbeturnedontoallowpotablewarmwatertoflowoverone’shandsintoawastereceivingbucketofequalorlargervolume.Handsoap,single‐usedispensedtowels,anda
DPHHS‐FCSS September 2015 Page6of11
wastereceptacleshallbeprovided.(SeeBelow)
HYGIENE:Foodemployeesshallmaintainahighdegreeofpersonalcleanlinessandshallconformtogoodhygienicpracticesduringallworkingperiods.(§2‐302.11)• Foodemployeesshallhavecleanoutergarments,apronsandeffectivehair
restraints.(§2‐304.11,2‐402.11)• Foodemployeesarenotallowedtosmokeoreat(includingchewinggum)inthe
foodpreparationandserviceareas.Afoodemployeemaydrinkfromaclosedbeveragecontainerifthecontainerishandledtopreventcontaminationoftheemployee’shands;thecontainer;andexposedfood,cleanequipment,utensilsandsingle‐service/single‐usearticles.(§2‐401.11)
• Allnon‐working,unauthorizedpersonsshouldberestrictedfromfoodpreparationandserviceareas.(§2‐103.11)
NOBAREHANDCONTACT:Employeespreparingfoodmaynotcontactexposed,
ready‐to‐eatfoodwiththeirbarehandsandshallusesuitableutensilssuchasdelipaper,spatulas,tongs,single‐useglovesordispensingequipment.(§3‐301.11)• Barehandcontactmaybeallowediftheprovisionsforallowingbarehand
contactin§3‐301.11arefollowed.FOODSOURCE
SOURCE:Allfoodshallbeobtainedfromsourcesthatcomplywithlaw. Allmeat
andpoultryshallcomefromUSDAorotheracceptablegovernmentregulatedapprovedsources.(§3‐201.11)• Homecannedfoodsarenotallowednorshalltherebeanyhomecookedor
preparedfoodsofferedattemporaryfoodevents. (§3‐201.11)• Iceforuseasafoodoracoolingmediumshallbemadefrompotablewater.(§3‐
202.16)• AllPotentiallyHazardousFood(Time/TemperatureControlforSafetyFood)
(PHF/TCS)whichispre‐cookedandpre‐cooledoffsiteforserviceatthetemporaryfoodestablishmentshallbepreparedatanapproved,permanentfoodestablishment.(§3‐201.11)
TRANSPORTATION:Foodshallbetransportedinamannerthatprotectsthefood
fromcontaminationandifaPHF/TCSfooditemshallbemaintainedat135°Foraboveor41°Forbelow.(§3‐202.15,3‐501.16)
DPHHS‐FCSS September 2015 Page7of11
FOODPREPARATION
FOODCONTAMINATION:Allcookingandservingareasshallbeprotectedfromcontamination. Consumersshallbepreventedfromaccessingareasofthetemporary wherefood,food‐contactsurfaces,andequipmentarelocated.(§2‐103.11(B),3‐ 307.11)
CROSSCONTAMINATION:Foodshallbeprotectedfromcrosscontaminationby
separatingrawanimalfoodsfromready‐to‐eatfoodsandseparatingtypesofrawanimalfoodsfromeachotherduringstorage,preparation,holding,anddisplay. (§3‐302.11,3‐307.11)• Equipmentandutensils(includingknives,cuttingboards,andfoodstoragecontainers)shallbethoroughlycleanedandsanitizedafterbeingusedforrawanimalfoodsandbeforebeingusedforready‐to‐eatfood.(§3‐304.11,4‐602.11)
HANDLINGOFUNPACKAGEDNONPHF/TCSFOOD
Duringpreparation,unpackagedfoodshallbeprotectedfromcontamination.(§3‐305.14,3‐307.11)
HOLDINGOFCOMMERCIALLYPROCESSEDPACKAGEDPHF/TCSFOOD:
PHF/TCSfoodshallbemaintainedat135°Forhigheror41°Forbelow.(§3‐501.16)
HOLDINGOFPHF/TCSFOOD:PotentiallyHazardousFood(Time/TemperatureControlforSafetyFood)shallbemaintainedat135°Forhigheror41°Forbelow.(§3‐501.16)
COOKING:Foodshallbecookedtotheminimumtemperaturesandtimesspecified
below**:(§3‐401.11,3‐603.11)• 165°Ffor15seconds‐poultry;wildgameanimals;stuffingcontainingfish,
meat,poultryorratites;stuffedfish,meat,pasta,poultryorratites.• 155°Ffor15seconds‐mechanicallytenderizedandinjectedmeats;the
followingiftheyarecomminuted:fish,meat(hamburgers),gameanimalscommerciallyraisedforfood;pooledraweggs;ratites.
• 145°Ffor15seconds‐raweggsthatarebrokenandpreparedinresponsetoaconsumer’sorderandforimmediateservice;fishandmeat.
**temporaryoperatorsshouldconsultwiththelocalregulatoryauthorityifconsidering cookingroasts(wholebeef,pork,curedpork(ham)andcornedbeef)orifservingor sellingundercookedfoodstoensurecompliancewiththeprovisionsoftheModel FoodCode.
THAWING:PHF/TCSfoodshallbethawedeitherunderrefrigerationthatmaintains
thefoodtemperatureat41°Forless,oraspartofacookingprocess.(§3‐501.13)
REHEATINGFORHOTHOLDINGOFCOMMERCIALLYPROCESSEDFOOD• Foodfromacommerciallyprocessed,hermeticallysealedcontaineroffoodor
fromanintactpackagefromafoodprocessingplantshallbereheatedto135°Fforhotholding.(§3‐403.11)
DPHHS‐FCSS September 2015 Page8of11
COOLING:Coolingmaybeapprovedforatemporarydependingonrefrigerationcapacityandtheoperator’sabilitytocoolfoodtorequiredtemperatures.Ifapprovedbytheregulatoryagency,PHF/TCSmustbecooledbyinaccordancewiththe followingtimeandtemperaturecriteria:(§3‐501.143‐501.15)• CookedPHF/TCSfoodshallbecooledwithin2hoursfrom135°Fto70°Fand
withinatotalof6hoursfrom135°Fto41°Forless.• PHF/TCSfoodpreparedfromingredientsatambienttemperatureshallbe
cooledwithin4hoursto41°Forless.
REHEATINGFORHOTHOLDING:PHF/TCSfoodthatiscookedandcooledatapermanentfoodestablishmentpriortodeliverytothetemporaryfoodestablishmentshallbereheatedsothatallpartsofthefoodreachatemperatureofatleast165°Ffor15secondsifhotheld. (§3‐403.11)• Reheatingshallbedonerapidlysothatthefoodisbetween41°Fand165°Ffor
nomorethan2hours.• Cookedandrefrigeratedfoodthatispreparedinresponsetoanindividual
consumerordermaybeservedatanytemperature.EQUIPMENT
EquipmentusedforcookingorforholdingofPHF/TCSfoodshallbeevaluatedforapprovalbasedonamenureview,foodserviceoperationsthatwilloccur,andthelengthoftheevent.(§4‐301.11)
COOKINGDEVICES:
• Forsafetyreasons,cookingequipment,suchasBBQs,propanestoves,andgrills,shouldberopedofforotherwisesegregatedfromthepublic(§3‐307.11).
• Charcoalandwoodcookingdevicesarenotrecommended.• Propanestovesorgrillsmaybeapprovedascookingdevices.• Allcookingoffoodsshouldbedonetowardstherearofthefoodbooth.
COLDSTORAGE:
• Packagedfoodmaynotbestoredindirectcontactwithiceorwaterifthefoodissubjecttotheentryofwaterbecauseofthenatureofitspackaging,wrapping,orcontaineroritspositioningintheiceorwater.(§3‐303.12)
• Eachrefrigerationunitshouldhaveanumericallyscaledthermometeraccurateto±3°FifscaledonlyinFahrenheitoraccurateto+/‐1.5°CifduallyscaledinCelsiusandFahrenheittomeasuretheairtemperatureoftheunit.(§4‐203.12,4‐204.112)
Forshortoperationsandoperationsthatdonotneedtotransportfoodlongdistances,coolerswithicemaybeapproved.Forlongeroperations,transporttimes,ormorecomplexmenus,mechanicalrefrigerationmayberequired.
HOTSTORAGE:HotfoodstorageunitsshallbeusedtokeepPHF/TCSfoodat135°Forabove. Electricalequipment,propanestoves,grills,etc.shallbecapableofholdingfoodsat135°Forabove.(§3‐501.16,4‐301.11)
DPHHS‐FCSS September 2015 Page9of11
THERMOMETERS:AthermocoupleormetalstemthermometershallbeprovidedtochecktheinternaltemperaturesofPHF/TCShotandcoldfooditems.FoodtemperaturemeasuringdevicesthatarescaledonlyinCelsiusorduallyscaledinCelsiusandFahrenheitshallbeaccurateto+/‐1°CorifscaledonlyinFahrenheitshallbeaccurateto+/‐2°Fintheintendeduseofrange.Temperaturemeasuringdevicesshallbeequippedwithasmalldiameterprobeifthinfoodsareserved.(§4‐302.12,4‐502.11)
COUNTERS/SHELVES: Allfoodcontactsurfacesshallbenon‐toxic,smooth,easily
cleanable,durable,nonabsorbent,andfreeofseamsanddifficulttocleanareas. Allothersurfacesshallbefinishedsothattheyareeasilycleanable. (§4‐101.11)
FOODANDUTENSILSTORAGE
DRYSTORAGE:Allfood,equipment,utensils,andsingleserviceitemsshallbe
storedatleast6"offthegroundorflooronpallets,tables,orshelving.Foodshallbeprotectedfromcontaminationandshallhaveeffectiveoverheadprotection.(§3‐305.11,3‐305.12)
FOODDISPLAY:Allfoodandfoodcontactsurfacesshallbeprotectedfrom
consumerhandling,coughing,sneezingorothercontamination.(§3‐306.11,3‐306.12,3‐306.13)• Sneezeguardsorothereffectivebarriersshouldbeinplaceforfoodondisplay.• Foodshouldbecovered,exceptforworkingcontainersoffood.• Condimentsshouldbedispensedinsingleservicetypepackaging,inpump‐style
dispensers,orinprotectedsqueezebottles,shakers,orsimilardispenserswhichpreventcontaminationofthefooditemsbyfoodemployees,patrons,insects,orothersources.
IN‐USEUTENSILS: Fooddispensingutensilsshallbestoredinthefoodwiththeir
handlesabovethetopofthefoodandcontainer;onacleanportionofthefoodpreparationtableorcookingequipment;orinacontainerofwaterifthewaterismaintainedatatemperatureofatleast135°Fandtheutensilandcontaineriscleanedasnecessarytoprecludeaccumulationofsoilresidues.(§3‐304.12)
CLEANINGANDSANITIZING
Equipmentfood‐contactsurfacesandutensilsshallbecleanedandsanitizedwhenchangingfromworkingwithrawfoodstoworkingwithready‐to‐eatfoods;betweenuseswithrawfruitsandvegetablesandwithPHF/TCSfood;beforeusingorstoringafoodtemperaturemeasuringdevice;andifusedwithPHF/TCSfoodshallbecleanedthroughoutthedayatleastevery4hours;andatanytimeduringtheoperationwhencontaminationmayhaveoccurred.(§4‐602.11)
WAREWASHING:Acommercialdishwasherormanualwarewashingmethod
shouldbeutilizedtowash,rinse,andsanitizeequipmentandutensilscomingintocontactwithfood. (applicablesectionsinChapter4ModelFoodCode)
DPHHS‐FCSS September 2015 Page10of11
Foodcontactitemsmustbecleanedandsanitizedasrequired,includingeveryfourhoursofoperation.Atemporaryoperatormustproposehowtheywillwarewashonsite,orproposeasuitableservicingareaandadditionaldishesandutensils.Theminimumrequirementsforautensilwashingset‐upto wash/rinse/sanitizeshouldconsistof3basins,largeenoughforcomplete immersionofutensils,apotablehotwatersupply,andanadequatedisposalsystem forthewastewater.
SANITIZING:Chlorinebleachorotherapprovedsanitizersshouldbeprovidedfor
sanitizingfoodcontactsurfaces,equipment,andwipingcloths. SanitizersshallbeusedinaccordancewiththeEPA‐registeredlabeluseinstructions. Anapprovedtestkitshallbeavailabletoaccuratelymeasuretheconcentrationofsanitizingsolutions.(§4‐501.116,4‐703.11)
WIPINGCLOTHS:Wipingclothsthatareinuseforwipingfoodspillsshall
beusedfornootherpurposeandshallbestoredcleananddryorinacleansanitizingsolutionattheapprovedsanitizerconcentration.(§3‐304.14)
WATERSUPPLYANDWASTEWATERDISPOSAL
WATER: Anadequatesupplyofpotablewatershallbeavailableonsiteforcooking
anddrinkingpurposes;forcleaningandsanitizingequipment,utensils,andfoodcontactsurfaces;andforhandwashing. (applicablesectionsinChapter5ModelFoodCode)• Watershallcomefromanapprovedpublicwatersupplyoranapprovedwell
watersupply.Thewatersupplysystemandhosescarryingwatershallbeconstructedwithapprovedfoodcontactmaterials. Recommendlabelingpotablewaterhose.
• Thewatersupplyshallbeprotectedwithbackflowdevicestoprecludethebackflowofcontaminantsintothepotablewatersupply. (§5‐202.13,5‐202.14,5‐203.14,5‐203.15)
• Allhoseandotherconnectionstothepotablewatersupplyshallbemaintainedaminimumof6”abovethegroundortopplanesurface.
• Asupplyofcommerciallybottleddrinkingwaterorsanitarypotablewaterstoragetanksmaybeallowedifapprovedbytheregulatoryauthority.
WASTEWATERDISPOSAL:Wastewatershallbedisposedinanapprovedwaste
waterdisposalsystem. Wastewatermaynotbedumpedontothegroundsurface,intowaterways,orintostormdrains;butshallbecollectedanddisposedthroughanapprovedsewagedisposalsystem. (§5‐402.13)
PREMISES
FLOORS:Ifgradedtodrain,afloormaybeconcrete,machine‐laidasphalt,ordirtor
gravelifitiscoveredwithmats,removableplatforms,duckboards,orotherapprovedmaterialsthatareeffectivelytreatedtocontroldustandmud. (§6‐101.11)
WALLSANDCEILINGS:Thetemporaryshouldbecoveredwithacanopyorother
typeof overheadprotection,unlessthefooditemsofferedarecommercially
DPHHS‐FCSS September 2015 Page11of11
prepackaged fooditemsanddispensedintheiroriginalcontainers.• Wallsandceilings,whenrequired,aretobeoftightandsoundconstructionto
protectagainsttheelements,windblowndustanddebris,insects,orothersourcesthatmaycontaminatefood,foodcontactsurfaces,equipment,utensils,oremployees.(§6‐101.11)
• Windowanddooropeningsshallbeprotectedfrominsectsandrodentsby16meshto1inchscreen,properlydesignedaircurtain,orothereffectivemeans.(§6‐202.15)
LIGHTING: Adequatelightingbynaturalorartificialmeansshallbeprovided.
Lightbulbsshallbeshielded,coated,orotherwiseshatter‐resistantinareaswherethereisexposedfood;cleanequipmentandutensils;orunwrappedsingle‐serviceandsingle‐usearticles.(§6‐202.11)
REFUSE:Anadequatenumberofnon‐absorbent,easilycleanablerefusecontainers
shallbeprovidedbothinsideandoutsideofeachtemporarysite.Refusecontainersshall beremovedatafrequencythatwillminimizethedevelopmentofobjectionable odorsandotherconditionsthatattractorharborinsectsandrodents. Dumpsters shallbecovered,rodent‐proof,andnon‐absorbent. Greaseshallbedisposedof properlyandshallnotbedumpedontothegroundsurface.(§5‐501.13,5‐502.11,5‐ 502.12)
TOILETFACILITIES:Anadequatenumberofapprovedtoiletandhandwashing
facilitiesshallbeprovidedforfoodemployeesateachevent. Thetoiletfacilitiesshouldbeconvenientlylocatedtothefood preparationareasandbesupplied withtoilettissue. (§5‐203.12, 5‐204.11,6‐302.11)
CLOTHINGSTORAGE:Personalclothingandbelongingsshouldbestoredatadesignatedplaceinthetemporaryawayfromfoodpreparation,foodserviceand warewashingareas. (§6‐305.11,6‐403.11)
TOXICMATERIALS:Poisonousortoxicmaterialsshallbeproperlylabeled
andstoredsotheycannotcontaminatefood,equipment,utensils,andsingle‐serviceandsingle‐usearticles. Onlythosechemicalsnecessaryforthefoodserviceoperationshallbeprovided.(§7‐202.11,7‐202.12)
PESTS:TheTFEshallbemaintainedfreeofinsects,rodents,andotherpests.(§6‐
202.15)