public health / air & water quality

Rules of Operation for Temporary Food Service Facilities

THE FOLLOWING RULES AND REGULATIONS APPLY
TO ALL TEMPORARY FOOD OPERATIONS

RETAIN AND POST THESE RULES IN EACH FACILITY

EACH WORKER MUST READ AND SIGN
  1. WASHINGTON STATE FOOD WORKER CARD
    The person in charge must have a valid food worker card. At least one person with a valid card MUST BE PRESENT in the booth during all hours of operation.
  2. HAND WASHING
    Hands must be washed before and frequently during food handling. Wash hands with soap and warm running water. Dry with single service paper towels. REMEMBER! ALWAYS WASH HANDS AFTER USING THE RESTROOM!
  3. FOOD SOURCE AND FOOD PREPARATION
    Only food from an approved source can be used. No home processed foods are allowed. This includes home canned foods. ALL foods must be prepared on-site (at the event) or in an approved kitchen and properly transported to the site.

    POTENTIALLY HAZARDOUS FOOD CANNOT BE PREPARED IN A PRIVATE HOME!

  4. WATER SOURCE Must be potable city or campus water or an approved community water supply.
  5. FOOD TEMPERATURES (measured in the center of each food)
    1. POTENTIALLY HAZARDOUS FOODS MUST BE COOKED TO THESE TEMPERATURES
      1. HAMBURGER & ALL foods containing ground meat: 155 degrees F.
      2. PORK and any foods containing pork: 145 degrees F.
      3. POULTRY or any food containing poultry: 165 degrees F.
      4. RARE ROAST BEEF & RARE BEEF STEAK: 130 degrees F.
      5. EGGS: 145 degrees F.
      6. Cooked fruits and vegetables: 140 degrees F.
      7. All other potentially hazardous foods: 140 degrees F.
    2. HOT FOODS MUST BE KEPT HOT
      HOT foods must be thoroughly cooked and held at 140 degrees F. or above at all times. All cooked foods that have been refrigerated must be rapidly reheated. The reheated food must reach at least 165 degrees F. throughout within 120 minutes.
    3. COLD FOODS MUST BE KEPT COLD
      Cold foods must be held at 41 degrees F. or colder at all times. Rapidly chill ALL food to 41 degrees or less before storing in an ice chest.

      THERMOMETERS ARE REQUIRED TO MONITOR ALL OF THE ABOVE FOOD TEMPERATURES!

  6. CLEANING OF UTENSILS AND EQUIPMENT
    1. COOK WARE
      You must wash, rinse, and sanitize utensils and cookware. Wash in soapy water, rinse with clear running water, and sanitize in a cool water solution with 1 teaspoon of bleach per gallon.
    2. WIPING CLOTHS
      Store wiping cloths used for sanitizing equipment, food contact surfaces and spills, in a sanitizing solution as follows: 1 teaspoon of bleach per gallon of cool water. CHANGE SOLUTION OFTEN! DO NOT USE SOAP in this solution.
  7. FOOD SERVING PROCEDURES (use of utensils)
    NO BARE HAND CONTACT with ready to eat foods is allowed! Use disposable plastic gloves, tongs, utensils, napkins, etc.
  8. BEVERAGE ICE
    Ice is a food. Only clean ice, from an approved source, can be served to customers. A scoop with a handle is required. The scoop HANDLE must NEVER touch the ice.
  9. FOODS ON DISPLAY
    Foods on display and in storage must be covered, wrapped, sneeze guarded or otherwise protected from contamination. Do not store foods on the ground or floor. Facility must monitor self service of ready to eat foods to ensure no bare hand contact occurs.
  10. CONDIMENTS
    Single service containers of condiments (ketchup, mustard, relish, butter, syrup, etc.) are encouraged. Instead of open containers, use pumps or squeeze bottles. NO SELF SERVICE of food items (onions, lettuce, tomatoes, relish, pickles, etc.).
  11. GARBAGE AND WASTEWATER DISPOSAL
    Garbage must be stored in fly-tight containers. Wastewater must be disposed of into the sanitary sewer (restroom). Do not dump wastewater onto the surface of the ground, into dry wells or storm sewers. Wastewater may be removed to restrooms in buckets with tight fitting lids.

FAILURE TO FOLLOW THESE RULES COULD SUBJECT
THE FACILITY TO CLOSURE
ALL WORKERS MUST READ AND SIGN THIS DOCUMENT!!!
__________________________ __________________________
__________________________ __________________________
__________________________ __________________________
__________________________ __________________________
__________________________ __________________________


**PRINT AND RETAIN FOR YOUR INFORMATION**
line separator
Environmental Issues | Hazardous Materials / Wastes

Public Health | Resources | Workplace Safety | Training

Personnel | Statewide EH&S | S P P M | WSU Home

Comments and questions: ehs@wsu.edu
Copyright @ Washington State University. Disclaimer
Electronic Publishing and Appropriate Use Policy
URL: http://www.ehs.wsu.edu/RulesofOperation.asp
Created
05/05/04
Reviewed
07/25/07