Temporary Food Event Checklist

Personnel

Food Handler Training- At least one person working at the booth has attended a Food Handling Training class or has received comparable food handling training. (Go to www.coopercountypublichealth.com for the current class schedule)
Handwashing-Provide a two-gallon or larger insulated container with a faucet type (not pushbutton) spigot for warm water,
along with a basin, soap, and dispensed paper towels for handwashing. *See our instructions for setting up this station.
Health-Make sure that anyone working your booth has no open cuts or sores or vomiting, diarrhea or intestinal illness.
Hygiene-Assure that all workers are wearing clean clothes, clean aprons and hair restraints. Nail polish or fake nails are
not allowed.

Dishwashing-A minimum of three basins, large enough for complete immersion of utensils are required to wash, rinse,
and sanitize utensils or equipment that must be reused or used on a production basis. Utensils used continuously must be
washed, rinsed and sanitized every 4 hours.
Bleach-Household bleach or other approved sanitizer must be provided for dishwashing sanitization and wiping cloths in
lukewarm water. Test strips must be available to test the strength of the sanitizer.
Wiping Cloths-Wiping cloths must be rinsed frequently and stored in a clean 50-100 ppm chlorine solution anytime they
are not in use.

Food Preparation-Cooking and serving areas must be protected from contamination by covering or segregation.
Utensils such as tongs, tissues, ladles or gloves must be used. No bare hand contact with ready to eat foods such as garnishes, vegetables, bread or pastries.
Dry Storage-Store all food, equipment, utensils and single-service items above the floor on pallets or shelving.
Cold Storage-Refrigeration units must keep potentially hazardous foods at 41°F or lower.
Hot Storage-Hot food storage units must keep potentially hazardous foods at 135°F or higher.
Thermometers-Each refrigeration unit needs a thermometer to accurately measure the air temperature of the unit. A
metal stem thermometer must be provided where necessary to check the internal temperatures of both hot and cold food.
Thermometers must be accurate to +2°F, and have a minimum range of 0°-220°F.
Food Display-All food must be protected from customer handling, coughing, or sneezing by wrapping, sneeze guards or
other effective barriers.
Food Source-All food must come from approved, inspected sources, no home-prepared or home-canned food.

Water Supply-An adequate supply of potable water shall be on site and obtained from an approved source.
Wastewater Disposal-Wastewater must be disposed in an approved wastewater disposal system.

Overhead Protection-At a minimum a booth should have overhead protection to protect food from the environment. (extreme heat, moisture and where necessary flying insects)
Lighting-Adequate lighting by natural or artificial means is to be provided. Bulbs must be non-breakable or shielded.
Counter/Shelving- All food preparation surfaces must be smooth, easily cleanable, durable, and free from seams and
difficult to clean areas. All other surfaces must be finished so they are cleanable.
Garbage-An adequate number of cleanable containers must be provided inside and outside the booth. Garbage stored
outside needs to be covered and stored in a way to prevent the attraction of pests.
Personal Items-Personal clothing and belongings shall be stored at a designated place in the booth, away from food preparation areas, food service and dishwashing areas.
Pest Control-Effective measures taken for fly and other pest control (i.e. fans, screens)