POST THESE RULES IN EACH BOOTH
EACH WORKER MUST READ AND SIGN
The person in charge must have a valid food handler card.
At least one person with a valid card
in the booth during hours of operation.
Hands must be washed before and frequently during food handling.
Wash hands with soap and running water. Dry with single service
paper towels. --ALWAYS WASH HANDS AFTER USING THE RESTROOM, EATING, SMOKING, OR COMBING HAIR!
…Even if hands are washed, food workers are not allowed to touch READY-TO-EAT FOODS with their bare hands (i.e. hamburger buns, salads, sandwich toppings).
Use single-use gloves, tongs, deli tissue, etc.
Only food from an approved source can be used. . 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.
Must be city water or approved community water supply.
A. POTENTIALLY HAZARDOUS FOODS MUST BE COOKED TO THESE TEMPERATURES:
1. HAMBURGER & ALL foods containing ground meat:155º F (for 15 seconds)
2. PORK*, BEEF*, EGGS, and FISH145º F (for 15 seconds)
3. POULTRY or any food containing poultry:165º F (for 15 seconds)
4. Casseroles, stuffed foods or stuffing, and all reheated potentially hazardous foods:165º F
5. Commercially packaged ready-to-eat foods (i.e. canned chili) and vegetables for hot holding: 140º F
*Refer to the Washington State Food Rule for additional cooking requirements for beef and pork or call the Health District.
B.HOT FOODS MUST BE KEPT HOT
HOT foods must be thoroughly cooked, covered and held at 140 degrees F. or above. All cooked foods that have been refrigerated must be rapidly re-heated. The re-heated food must
reach at least 165 degrees F. throughout within 60 minutes.
C.COLD FOODS MUST BE KEPT COLD
COLD foods must be covered and held at 41 degrees F. or colder during storage. Rapidly chill ALL food to 41 degrees or less before storing in an ice chest.
You must wash, rinse & sanitize utensils and cookware.
Wash in soapy water, rinse in a clear water, and sanitize
in a cool water solution with 1 teaspoon bleach per gallon.
Store wiping cloths, used for cleaning equipment, food