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TEMPORARY FOODSERVICE ESTABLISHMENT REGULATIONS
The following is a list of basic requirements needed for
temporary foodservice in DeKalb County. All requirements shall be met
prior to and at all times during operation. Contact our office if
you have any questions.
- Permit/License to operate: A permit must be
applied for and proper fee paid in order to operate. Contact our Department
prior to the event to ensure compliance.
- Handwashing facilities: Adequate facilities must
be provided, including a sufficient amount of clean, warm water, soap, and
paper towels. No common-use or reusable towels are allowed. Soap and
paper towels are required to be in dispensers allowing for easy removal
of the paper towels. Picnic jugs with faucet-type (not push-button)
dispenser equipped with warm water are encouraged, providing that a method for
catching run-off is provided and the catch bucket is emptied frequently into
an approved treatment area.
- Personal Hygiene: Persons with cuts, boils,
respiratory infections and communicable diseases shall not be allowed to work
with food. Hands must be washed after any possible contamination. Hair
restraints are required. Outer clothing shall be clean. Smoking, eating, and
drinking are prohibited in the food preparation areas.
- Food Temperature Requirements: All potentially
hazardous foods (meats, milk, milk products, poultry, eggs, fish etc.) must be
maintained at proper temperatures. COLD foods must be maintained below 41°F. A
stem thermometer is required at each stand for checking food temperatures.
Mechanical refrigeration is required to keep cold foods below 41°F and a
thermometer must be supplied for each unit. Hot holding devices must be
sufficient to hold hot foods at a minimum of 140°F at all times.
- Food Storage: Food must be stored off the ground
on pallets or shelves. All food must be adequately covered to prevent
contamination from insects or dust. Toxic items must be stored below or away
from food products to avoid possible contamination.
- Ice Supply and Handling: Foods are not allowed
to be stored in ice, except pressurized containers or soft drinks. The
ice/water must contain 50 ppm chlorine, and be changed frequently to keep
water and beverage containers clean and sanitary. Ice used for beverage
storage shall not be used for consumption. Ice must come from an approved
source and be stored in single use bags. Scoops or dippers must be used to
dispense ice. No hand dipping is allowed.
- Multi use Eating, Drinking, and Cooking Utensils:
Establishments which use multi-use items (i.e. dispensing utensils, pots,
etc.) shall provide facilities for washing, rinsing, sanitizing, and air
drying of these items. Single service eating and drinking utensils shall be
stored off the ground to avoid contamination.
- Food Equipment and Supplies: Food equipment
shall be in good repair and be easily cleanable. Food contact surfaces need to
be cleaned and sanitized as often as necessary, or after each use. Appropriate
utensils must be used at all times to avoid contamination of food. All food
supplies must be obtained from approved sources according to the State Code.
Any hoses used are required to be food grade hoses. Home-canned/processed
foods will not be permitted. All fruits and vegetables must be thoroughly
washed prior to using.
- Food Stand Construction: Food preparation areas
shall have ceilings and sides constructed in such a way that prevents the
entrance of insects and dust. Ceilings and sides must be constructed to
protect the interior of the stand from the elements. Doors shall be solid or
screened and shall be self closing. Counter-service openings shall be kept
closed, except when in use, to prevent the entrance of pests.
Rev. 9-07
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