FOOD VENDOR ITEMS REQUIRED AT AN EVENT
1)Hand washing station: Food trailers should have their own station inside. Wash hands thoroughly before and after handling foods, upon entering booth after leaving booth, and between glove changes.
2)Probe Thermometer: Take frequent food temperatures (see attached). Heat foods quickly and cool foods rapidly.
3)Adequate supply of back up utensils, and potable water. Use single service articles whenever possible.
4)Adequate facilities and equipment to maintain food at the proper temperatures.
5)Adequate supplies for trash handling such as trash cans and liners. Vendors are responsible for collecting and properly bagging trash within your sales location. The festival clean-up crew will collect properly bagged trash from outside of your sales location.
6) Adequate protection for food: Keep foods covered and protected from dust, dirt, insects, vermin, and human contamination. Store all food products and equipment at least six inches off the ground. Keep raw and cooked food separate. Minimize handling of foods before, during, and after preparation. Use single service towels.
7)Adequate grease supplies: appropriate hoses, hose connections, and transport buckets.
GENERAL FOOD SAFETY INFORMATION
WASH HANDS OFTEN
ALWAYS WEAR GLOVES WHEN HANDLING READY TO EAT FOODS
IMPORTANT HOLDING TEMPERATURES: HOT FOODS ….135 º F or above COLD FOODS.…41º F or below
Keep Potentially Hazardous Food Out of Danger Zone!!! (Between 41º F and 135 º F)
IMPORTANT COOKING TEMPERATURES
The following internal cooking temperatures must be reached before hot-holding or serving to the consumer:
Commercially pre-cooked hamburgers, hot dogs, pre-cooked sausage, pre-cooked chili, soup, raw fruits
and vegetables or other such products ------- 135 º F
Shell eggs for immediate service (individual customer order), fish, and shellfish ------ 145 ° F
Ground meats, injected meats, and eggs not for immediate service --------- 155 ° F Poultry, stuffed poultry, stuffed meats, stuffed fish,
and all foods containing these products -------- 165 º F
Foods reheated for hot holding must be REHEATED TO 165 º F
Correct cleaning procedure for food contact equipment: Wash, Rinse, Sanitize (50ppm chlorine or 200-400ppm quat ammonia)
THE ABOVE REQUIREMENTS WILL LIMIT PATHOGEN GROWTH AND HELP PREVENT FOODBORNE ILLNESS
Hand sanitizer is not adequate