Temporary Food Service Events

Transcription

1 Temporary Food Service Events Serving Food Safely Under Challenging Conditions Mecklenburg County Health Department What is a temporary food event? (TFE) 15A NCAC 18A.2601 (34) "Temporary food establishment" means those food or drink establishments which operate for a period of 15 days or less, in connection with a fair, carnival, circus, public exhibition, or other similar gathering.

2 Exemptions Each of the following groups are exempted by law from obtaining a Health Dept. permit for a TFE so long as the event does not exceed two consecutive days once per month. Non-profits Incorporated as a nonprofit corporation or, Exempt from federal income tax Political fundraising committees Nutrition programs for the elderly, administered by the Division of Aging are exempt, on their premises, in conjunction with a fundraising event one day each month. Specific menu exemptions Groups that sell specific low hazard foods are exempt from the rules and do not have to obtain a TFE permit Specific menu items include items such as dip ice cream, popcorn, candied apples, or cotton candy.

3 Applications Organizer submits an application for the event Download Vendor Application Vendor applications are submitted with or after the Organizer application Download Event Organizer Application $50 permit fee per vendor is paid in our office Health Dept. cannot accept fees in the field! No faxed applications accepted Purpose for regulation Prevent foodborne illness Reduction of risk factors leading to foodborne illness Risk factor means a contributing factor that increases the chance of developing foodborne illness as it relates to food safety issues within a foodservice establishment. Derived from statistics accumulated from the Center for Disease Control. (CDC)

4 Five risk factors Food from unsafe sources Inadequate cooking Improper holding Contaminated equipment/cross-contamination Poor personal hygiene Five Categories of Requirements 1. Premises 2. Food safety 3. Utensils 4. Requirements for staff 5. Water and wastewater

5 1. Premises Clean surroundings Protection from dust & insects: Tent with screening on 3 sides, Effective use of fans Covered grills may be outside of the tent 1. Premises, cont d Garbage must be disposed of properly

6 2. Food safety Food must be protected from contamination from your customers (sneeze shields or separation) No customer self-service of condiments unless in sealed containers. Food must be protected from accidental contamination. Off the ground Covered Under the tent Secured All safe food temperature requirements apply! Provide an accurate product thermometer. Final cooking temperatures Poultry F Ground beef 155F Pork 150F Hot holding temperatures 135F or hotter Cold holding temperatures 45F or colder Reheating temperature 165F

7 Keep cold food cold Foods requiring refrigeration: Coolers in good condition packed with plenty of ice no Styrofoam Refrigerators must have accurate thermometers Keep hot food hot Foods can be kept hot by holding them on: A grill Warming cabinets Chafing dishes Ovens, etc. If foods lose temperature, they must be reheated to a full 165F.

8 Food from approved sources Keep in intact packaging until permit is issued be prepared to show invoices if necessary. Food can be prepared offsite in an approved kitchen Food must be transported to the site safely, maintaining safe temperatures. Specific food requirements NO Cream pies or pastries Chicken, potato, crab or other similar types of salads Potentially hazardous beverages

9 Specific food requirements Hamburgers and chicken must be purchased ready-to-cook from an approved source. Pre-made sandwiches must come from an approved source. 3. Utensils Equipment & utensils must be clean and maintained in good repair.

10 Utensil cleaning requirements Minimum required for all temporary food permits. Sink (at least a single vat with a drain) Drainboard or table Hot water under pressure Sink located at your facility does not count! Other utensil requirements Utensils should arrive on site clean and ready to use. Store clean utensils and paper goods to protect them from contamination Inverted Covered Off the ground

11 4. Requirements for staff Hand washing facilities must be provided with soap & towels and warm water 4. Requirements for staff, cont d Hair restraints for all staff preparing, cooking or handling the food. Anchor long hair back. Cap Wrap around visor Net Clean outer clothing/aprons Recommend disposable gloves for those handling ready to eat foods.

12 4. Requirements for staff, cont d Toilets must be provided 4. Requirements for staff, cont d No sick people preparing food

13 5. Water and Wastewater Water must come from an approved source Water must be kept safe - Food grade/drinking water hose - Back flow prevention Wastewater must be discharged to the sanitary sewer, not the storm drain. Need Help? For more information or questions, please visit Mecklenburg County Health Department website at or call