Pomperaug District Department of Health

Requirements for Temporary and Seasonal Food Service Operators

Handwashing Facilities and Personal Hygiene

• Each food service operation must have its own hand washing sink. The hand washing sink must be supplied with water, soap and paper towels at all times. Food service operations that do not meet this requirement will be closed by the Health District. See attached diagram.

• All workers must thoroughly wash their hands with soap and warm water before starting work. Workers must also wash their hands after using the toilet, handling money, smoking, touching their face and hair, blowing their nose, handling raw meat or after any activity which might dirty their hands. Workers must maintain a high degree of personal cleanliness.

• Workers with a communicable disease or carriers of communicable disease must not be allowed to handle food. Also, workers with boils, infected wounds, acute respiratory infections or gastrointestinal illness (such as diarrhea or nausea) must not handle food.

• Workers must not smoke or eat while preparing or serving food.

Food Handling Practices

• The Health District reserves the right to review food preparation methods for certain menu items and to restrict certain foods from the menu. Unsatisfactory food handling practices may be grounds for such a restriction.

• All potentially hazardous foods must be kept at 45°F or below or 140°F or above during storage, preparation, display, service and transportation. Potentially hazardous foods are defined as any dairy products, meat products, poultry products, eggs, fish, shellfish, rice, bean products, or any other food or beverage that can support rapid growth of bacteria. Foods that do not met these temperature requirements will be discarded at the time of inspection. Each food booth must have an accurate metal stem probe thermometer.

• Interrupting the cooking process of food is not allowed. Partially cooking food, holding it, and then finishing the cooking process at a later time will allow for the growth of dangerous bacteria. This method of food preparation is not allowed. Any food that is prepared in this manner will be destroyed by the Health District.

• Foods must be cooked to adequate temperatures.

165° Poultry, stuffing, stuffed meats and poultry, reheated foods

150° Pork and pork products

155° Ground beef, hamburgers

145° Beef roasts

• All hot foods must be cooled as rapidly as possible to avoid bacteria growth. To cool foods rapidly, divide the food into several shallow containers and place into an ice bath. Stir frequently to help it cool faster. When cooled, combine into one container and store in a refrigerator. Hot foods must be cooled to 45° within 4 hours. Food must not be left out at room temperature to cool.

• All foods that are served hot must be reheated rapidly on a stove or other approved heating device to a temperature of 165°F or above. This will kill most bacteria that may be present. Once the food has been quickly reheated, it must be held at 140°F or above.

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• Cooking foods to order is preferable, and in some cases may be required.

• All food served by the food service operation must be prepared in a licensed food service establishment, or purchased from a commercial food vendor or distributor. On site food preparation should be minimal. When possible, food should be prepaared the same day it is served. Food cannot be prepared at home and served to the public. Be prepared to provide proof of where food was obtained.

• Refrigeration is the preferred method to keep foods cold. Ice chests will be allowed provided that the interior and exterior of the ice chest is clean and the ice is well drained. The ice used inside an ice chest must come from an approved source. Food and beverage containers cannot be submerged in water. Raw meat must be stored in a separate ice chest. Different types of raw meat cannot be stored in the same cooler. An ample supply of ice must be on site.

• Food cannot be thawed at room temperature. There are only four approved methods of thawing food: in a refrigerator or ice chest; under cool running water; as part of the cooking process; or in a microwave oven.

• All food and beverages must be protected from dust, flies and other contaminants at all times. All food and beverages must be kept at least 1 foot off the ground at all times. Condiments must be served in individual-size packets or from with a utensil from a covered container. Squeeze bottles are also acceptable.

• Avoid cross contamination of food. An example of cross contamination is when raw chicken is cut on a cutting board and then lettuce is cut on the same cutting board with the same knife without cleaning and sanitizing them in between. The lettuce becomes contaminated with bacteria from the raw chicken. All equipment and utensils (i.e. knives, cutting boards, etc.) must be thoroughly cleaned between each type of food prepared. There must be separate areas for preparing raw meat/poultry/fish and cooked (or ready to serve) foods.

Equipment Cleanliness

• Utensils and equipment must be maintained in a clean manner. An approved method of keeping utensils and equipment clean and sanitized must be provided. Dish washing soap and bleach must be supplied. If this is not possible, the food service operation must be supplied with enough utensils and equipment to be able to change them often. See attached diagram.

• Disposable single service items shall be used for the service of food to the public. These items must be stored at least 1 foot off the ground and in a sanitary manner. Single service items cannot be re-used.

• All food contact and non-food contact surfaces shall be easy to clean, non-porous, and smooth. All food contact surfaces shall be kept clean at all times. A spray bottle of bleach and water solution must be kept on hand to sanitize work surfaces.

• Toxic items such as cleaning compounds must be kept away from food preparation and storage areas. All containers containing toxic items must be labeled.

• Each food service operation shall be clearly marked with the name and address of the operation.

• Other requirements may be imposed based on the individual needs of each food service operation.

These requirements are based on the Connecticut Public

Health Code Section 19-13-B40, 41, 42, and 48.