Temporary Food Establishment - St. Francois County Health Center

Temporary Food Establishments

Guidelines for Temporary Food Service Events
  Currently, there are no permits issued by St.Francois County Health Center for
temporary food service establishments. However, temporary food service
establishments are inspected by St.Francois County Health Center.
Temporaryfood establishments must comply with the
1999 Missouri Food Code and its
2005 revisions.
If you are considering setting up a temporary food establishment for a special
event or holiday celebration, SFCHC would like to assist you.
We welcome the opportunity to conduct
a walk-through of your temporary food stand with you or your organization and review
your set-up and serving procedures to ensure that the food(s) you serve to your
employees, family & friends or to the public are safe.
To have your temporary food establishment reviewed by SFCHC, call 573-431-1947, ext 5
By following the guidelines listed below, temporary food service operators
will minimize the possibility that a foodborne illness will occur.
A food service establishment that operates for a period of not more than
fourteen (14) consecutive days in conjunction with a single event or celebration must
follow these guidelines. Church suppers, fairs, farmers' markets or other similar celebrations would be considered temporary events.
Food service operators must demonstrate a basic understanding of how
mishandling Potentially Hazardous Foods (PHFs) and poor hygienic practices cause
foodborne illness. PHFs are natural or synthetic foods that require temperature
control because they are in a form that is capable of supporting the rapid growth of
bacteria that cause foodborne illnesses.
Be prepared to describe to the St.Francois County Health Center the location
of the event, what you plan to serve, where the food will be purchased, how you will
prepare and transport the food, and the precautions you will take to prevent contamination.  Be aware that the health department (SFCHC) may make additional requirements beyond these guidelines or limit food preparation as it deems necessary!
Since temporary operations often require that the food service is set up
out-of-doors or in locations where keeping the foods safe and sanitary is challenging,
the following actions and equipment are required of all temporary food operations.
Booth/Stand The stand or booth must have overhead protection and in most cases must be fully enclosed!
There may be openings for a serving window and a door for entry, however the openings must be kept closed except when in actual use. Screening material that is at
least sixteen (16) mesh-to-the-inch or plastic may be used for walls, door
and serving window(s). The floor of the stand should be hard, smooth
and constructed of an easily cleanable surface. All food preparation,
food storage and service must be dome within this enclosed area.
Dependent upon type of food served and method of preparation, an unscreened stand
(such as the one pictured above) may be used.
Hand Sink Adequate hand washing facilities consist of a handsink equipped with hot and cold running water, soap, and paper towels.
A temporary sink setup can be made that consists of a cooler or urn full of water
with a spigot-type dispenser, a soap dispenser, paper towels,
a wastebasket for soild paper towels
and a bucket to collect wastewater.
This diagram illustrates a temporary3 compartment sink for
the wash-rinse-sanitize of equipment.

Hand Washing Adequate hand washing facilities are a must!
A handsink shall be equipped with hot and cold running water, soap and paper towels. You will need a wastebasket for soiled paper towel disposal and a bucket (some type of catch basin) to collect wastewater.
Wastewater must be disposed of in an approved sanitary system.
Wastewater may not be disposed of on the ground, in the street or in a storm drain.
Adequate hand washing is a major step in the prevention of food/drink contamination and
the spread of a foodborne illness.

These diagrams illustrate the basic components of a temporary handwash station.

*Review the hand washing steps diagram at the bottom of this page for proper hand washing techni
Bare Hand Contact No bare hand contact with ready to eat food!
A food employee's bare hands may not touch ready-to-eat foods!
Tongs, spatulas, deli tissues, or gloves must be used.
  Food
No home canned foods or custom processed meats can be used or sold!
All foods and beverages, including ice, must be prepared on-site or at an inspected food establishment. If foods and beverages are prepared off-site, at an
inspected food establishment, a copy of that establishment's
most recent inspection report must be provided.
Cooking Check the temp!
Use a metal stem thermometer to check final cooking temperatures, as well as hot and cold holding temperatures of potentially hazardous foods.

An essential part of food safety is assuring that proper final cooking temperatures are met.
The proper cooking temperatures for common foods are:
Hamburgers: 155 degrees Fahrenheit
Pork: 145 degrees Fahrenheit
Chicken: 165 degrees Fahrenheit
The carry-over or reuse of foods from one day to the next is strongly discouraged !
  Hot and Cold Holding Keep it safe!
Sufficient equipment must be provided that is capable of keeping foods hot
and/or cold. Mechanical refrigeration or ice must be
provided for cold foods.
Refrigerators and freezers must beclean and contain thermometers.
If used, coolers must be cleanable and have a drain.
Styrofoam coolers are NOT allowed.
Hot holding units must be clean and contain a thermometer.
Thermometers What Temp?
A metal-stemmed thermometer, which has a temperature range of 0 degrees Fahrenheit to 200 degrees Fahrenheit, with increments no greater
than 2 degrees Fahrenheit, should be used to monitor
cooking and holding temperatures.
Glass-stemmed thermometers or mercury filled thermometers are not permitted.
Ice
Cool as Ice
Ice for use in beverages and as an ingredient is to be kept in a separate cooler,
with no other food items. An ice scoop with a handle should be used
to scoop ice to prevent bare hand contact with the ice.
Ice shall be from a commercial source.
WarewashingWarewashing may be done in a three-bin sink or a temporary set-up using bus tubs.
First, items should be washed in hot, soapy water.
Second, items should be rinsed in clean, warm water.
Third, items should be chemically sanitized in warm water with an approved sanitizer.
Finally, the items should be air-dried. No cloth drying towels!
What is an aproved chemical sanitizer?   Chlorine - Quaternary Ammonium - Iodine
WaterSufficient potable water needs to be on hand for washing of hands, equipment, and warewashing.
If the unit is a mobile temporary stand, the tank is to be constructed of a durable, corrosion resistant material that is easily cleanable. Vents, inlets and outlets
should be screened, or positioned so that they are protected
from contaminants. Prior to use or after repair,
the tank and system should be
flushed and sanitized.
Wastewater Wastewater needs to be disposed of through an approved sanitary sewage system.
Do Not dump wastewater on the ground or in the street. Mobile units
equipped with a holding tank, must be sized fifteen (15)
percent larger than the water supply tank.
Condiments Protect your customer's condiments from contamination.
Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection. It is best to have condiments
or other consumer food toppings in individual packets,
squeeze bottles or bulk dispensers with plungers.
Storage Never enough storage.
All foods and single-use or service articles [paper plates-cups-lids] should be stored at least six (6) inches above the floor or ground and protected from contamination.
Any equipment or utensils should also be stored at
least six (6) inches above the floor.
Sanitizer Fight bacterial contamination of food, equipment, and utensils.
An approved sanitizer shall be provided. Approved sanitizers are chlorine, quaternary ammonium, and iodine. Wiping cloths should be stored in the sanitizer
when not in use. Appropriate concentration of sanitizer for chlorine
is between 50-100 ppm. Quaternary ammonia sanitizers are
prepared as per the manufacturer's instructions.
Iodine, used as a sanitizer, should have a
concentration of 12.5-25 ppm.
When using bleach to sanitize, mix one teaspoon of unscented bleach to each gallon of water.
What is an aproved chemical sanitizer?   Chlorine - Quaternary Ammonium - Iodine
Hair Restraint
Hair in my food. Yuk!
Food vendors should wear hats, scarves, visors or hairnets that are designed and worn to effectively keep hair from contacting exposed food.
Lights
Illuminating
Lighting in the stand must be adequate in the food preparation, storage, and service areas. Lights need to be plastic coated or shielded to
guard against breakage into open food.
Trash Keep pests away from temporary food event.
Trash must be handled in a manner so that it does not create a nuisance or acts as an attractant to pests. The container should be covered when full or not
in constant use. Solid waste is to be disposed of properly.
Toxic
Chemicals can work for you if properly used. They must be approved for use in a food establishment.
Cleaning solutions, sanitizers or other toxic items must be stored separately from foods, single-use and service items, and food contact surfaces. These same
items need to be properly labeled. Over-the-counter insecticides
not rated for use in or around a food
establishment should not be used.
Employees
No, means no.
Eating and tobacco use are not allowed in food stands. A closed drink cup with a lid and a straw is allowed, only if spilling or dripping onto exposed food, clean equipment,
utensils, and linens, or single-use articles will not occur.
Food Contact/Non-Food Contact Surfaces
Food preparation and equipment surfaces should be smooth, easily cleanable and durable. No exposed wood or absorptive materials.
Illness Restrictions
Any medical problems?
An individual who has any type of infection, open wounds, or who has a communicable illness that could be transmitted through food shall not
be allowed to work in the food stand.
Authorized Personnel
Only those individuals working as booth vendors, food handlers, or those who have duties directly related to the operation are allowed in the food booth.
Foods Stored In Ice No floaters please.
Packaged and unpackaged foods and bottled or canned beverages may not be stored
in direct contact with undrained ice or water.
Transportation Moving your food and your temporary food establishment requires
When food needs to be transported from one location to another, keep it well covered and provide adequate temperature controls. Use refrigerated trucks or insulated containers to keep foods hot and/or cold.
*Remember To Wash Your Hand
Use Soap and Water
Rub Your Hands Vigorously As You Wash Then
Wash       Around & Under Fingernails
                  Backs Of Hands
                  Wrists
                  Between Fingers
Rinse Your Hands Well
Dry Hands With A Paper Towel
Turn Off The Water Using Paper Towels Instead Of Your Bare Hands
Follow These Simple Steps For Great Hand Hygiene


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Revised 31 Mar 2011