Temporary Food Event Self-Inspection Checklist
Prior to your event, take a moment to go through this checklist. Make corrections or changes as needed.
q Review all requirements with food booth workers. Post handouts in food booth.
q Cold storage (refrigerators / coolers) at 45° or below
q Hot holding equipment. Must hold hot foods at 140° or above.
q Handwashing station – includes warm potable water, soap, and paper towels. Ample supply of water required.
q Review handwashing procedures with all food booth workers.
q Storage
of dry goods – shelves and / or crates for storage off the ground
q Food
preparation area – separate area dedicated to food preparation. Raw meat must
have separate prep area and utensils
q Dishwashing
facility – area and necessary equipment to clean and sanitize food prep
equipment and utensils during and after the event
q Ice
storage (freezers /coolers) and ample supply of ice
q Facility
free of pests and rodents
q Waste
water disposal
q Garbage
disposal during and after event. Trash cans and plastic bags
q Metal
probe thermometer (0-220°F) Must be sanitized between uses.
q Individual
packets or squeeze bottles for condiments.
q Plastic
wrap
q Cutting
boards
q Extra
utensils including tongs, spatulas, knives, spoons, etc.
q Plastic
disposable gloves
q Bleach
for sanitizing (1 TBSP Bleach per 1 GAL Water)
q Clean
wiping cloths
q Containers
(spray bottles) for sanitizing solution
q Food-grade
storage containers
q Hair
restraints
q Log book of all food booth workers
q Shellfish tags must be kept for 90 days
q No home canned foods can be used in the preparation of any items
q All meats and poultry must be USDA-inspected and come from an approved source
q All preparation must be onsite or in a licensed commissary or kitchen
q Check temperatures of foodstuffs when they arrive at the site. Meat, eggs, poultry fish, shellfish and dairy products must be 45°F or below.
q Check temperatures of food being held cold. Must be 45°F or below.
q Check temperature of foods being reheated. Must be reheated to 165°F.
q Check temperatures of food being held hot. Must be 140°F or above.
q Foods must be cooked to the minimum required temperatures. Check temperatures with a thermometer.
q Separate
storage for toxic items.