| 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. |
