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TEMPORARY FOOD SERVICE APPLICATION - page 4 / 6

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POST THESE RULES IN EACH BOOTH

EACH WORKER MUST READ AND SIGN

HANDWASHING FACILITIES    

1.WASHINGTON STATE FOOD HANDLER CARD

The person in charge must have a valid food handler 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 running water.  Dry with single service

paper towels.    --ALWAYS WASH HANDS AFTER USING THE RESTROOM, EATING, SMOKING, OR COMBING HAIR!

REMEMBER…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.

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.  

NONE OF THE FOOD CAN BE PREPARED IN A PRIVATE HOME.

4.WATER SOURCE

Must be city water or approved community water supply.

5.FOOD TEMPERATURES

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.

PROBE THERMOMETERS WITH TEMPERATURES FROM 0º F TO 220º F ARE REQUIRED TO MONITOR THESE

TEMPERATURES!

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.

THERMOMETERS ARE REQUIRED TO MONITOR THESE TEMPERATURES!

6.CLEANING OF UTENSILS AND EQUIPMENT

A. COOKWARE

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.

B.WIPING CLOTHS

Store wiping cloths, used for cleaning equipment, food

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