Environmental Public Health Division

Sanitation Guidelines for Temporary Food Vendors

I. Food Supply

A. Food should be in sound condition, free from spoilage, filth or any other type of contamination and shall be safe for human consumption.

B. Foods shall not be prepared in the home, but must be from an approved commercial source.

II. Storage Of Potentially Hazardous Foods

A. Food shall be stored in clean containers and kept covered.

B. Product temperatures shall be maintained at 41 degrees F or below, or at 140 degrees F or above.

C. A metal stem thermometer shall be provided to check food temperatures.

III. Waste Disposal - Facilities or containers shall be provided to retain all liquid and solid waste.

IV. Construction Of Booth

A. Booth or stand shall be constructed in such a manner as to prevent entrance of flies, dust, dirt and other foreign matter. This includes an awning or dining canopy to cover food preparation areas.

B. The interior surfaces shall be in good repair and readily cleanable.

C. The surface under the booth must be graded to drain and should be of a hard surface (concrete or asphalt) unless covered by mats, removable platforms or duckboards to minimize the amount of dust and mud

D. The booth shall be protected on 3 sides from the public. (Create a partition using string, rope, tables, chairs or soda canisters.)

V. Equipment And Utensil Storage - Food equipment and single service items shall be at least 6 inches above flooring.

Vi. Equipment And Utensil Cleaning And Sanitizing

A. A clean 3-compartment sink or 3 containers shall be provided for the purpose of washing, rinsing and sanitizing the food contact surfaces of all equipment and utensils.

B. Liquid chlorine bleach shall be provided for use in sanitizing work surfaces (1/3 cup per 5 gallons of water.)

VII Hygienic Practices

A. A lavatory or container designed for hand washing only shall be provided and furnished with soap, single service hand towels and cold water. Water shall be from an approved source.

B. Disposable plastic gloves shall be provided and used for serving line personnel. (These should be disposed of and new ones used after every absence from the work station.)

C. Food service workers shall wear effective hair restraints (hair nets, caps or scarves.)

D. No one shall eat, drink or smoke while preparing food.

VIII. Toilet Facilities - Toilet Facilities Must Be Available Nearby.