FOOD STANDS Food stands operate under higher risk conditions than permanent food service facilities. These standards are meant to help food stand operators serve food to the public safely. To minimize the risk of illness and injury, Olmsted County Public Health Services (OCPHS) may set limits on the types of foods that can be served or how they can be served. Special Event Food Stand This type of stand is limited to food or beverage service during community celebrations. A permit from Environmental Health is required if the stand will serve high-risk food or a large number of people. Operation is limited to 10 days per year. Seasonal Temporary Food Stand There is no restriction on the number of days a licensed food stand may operate, however, a stand may not operate for more than 21 days (in a calendar year) at the same location unless the operator has received written permission from OCPHS. If you have any questions regarding information contained in this guidance document, please call Olmsted County Public Health Service 507-328-7500 and ask to speak with an Environmental Health Specialist. Licensing requirements License applications and fees must be submitted to Olmsted County Public Health Services. Applications submitted less than 3 days prior to an event are subject to administrative fees. The following information must be included on the license application form: A list of all food and beverages to be served. Sources of all foods served. A list of all equipment used in the food operation. A description of handwashing and dishwashing facilities. The water source and method of waste disposal. Time period and location of the operation. Food sources Obtain all foods, beverages, and ice from approved commercial sources. Offsite food preparation or storage must be done at a licensed food establishment. Food may not be stored or prepared in a home. Page 1
Location and construction Use materials for floors, walls, and ceilings that are smooth, durable, and easily cleanable. Acceptable floor surfaces include vinyl, sealed wood, concrete, machine-laid asphalt, and dirt or gravel (if covered by suitable materials that control dust and mud). Provide overhead protection such as a canopy. Provide protection during adverse weather by the stand s construction or location. Food service must stop during adverse weather if the interior is not protected from weather and windblown dust and debris. Sturdy flooring or mats are suggested for high traffic areas over grass surfaces. In the event of rain provisions must be taken to protect equipment, stored food, and supplies from mud and standing water. Use shields and/or distance to protect food preparation and cooking areas from customer contact. Locate the unit away from possible contamination sources such as toilets, garbage containers, and animal pens. Example 1: Stand setup where cooking and food prep take place onsite Page 2
Example 2: Stand setup where no cooking and limited food prep take place onsite Equipment Use mechanical refrigeration for potentially hazardous food, such as meat, that is held for more than 4 hours. Coolers with dry ice or cold packs can be used when the holding time is less than 4 hours. No wet ice is permitted for food storage; packaged food may be stored in ice or water if the food is enclosed to prevent permeation of the ice or water. Place accurate thermometers in all refrigerators and coolers to monitor storage temperatures. Provide a thermometer (a digital, thermistor-type is recommended) for checking food temperatures. Use only commercial-grade equipment and utensils. Acceptable cooking appliances include electric skillets, stainless steel roasters, propane stoves, and charcoal grills. Avoid: Domestic crock-pots Enamelware Soft plastic containers Galvanized containers Paintbrushes Wooden spoons Garbage bags for covering or storing food Plastic containers not intended for food contact Provide only single-use, disposable plates, forks, spoons, cups, etc. to customers. Storage Store food, beverages, utensils, napkins, etc. at least 6 inches off the floor in a clean, dry, protected area. Page 3
Handwashing facilities A hand-washing device supplied with running water MUST be provided within or immediately adjacent to the stand. Water can be supplied under pressure or by gravity with a faucet. (See example for minimum hand-wash station requirements for Special Event Food Stands) Facilities must have: - soap - finger nail brush - paper towels -a container to catch wastewater HAND WASH STATION EXAMPLE Hand sanitizer is not an acceptable substitute for thorough hand washing! Dishwashing Provide 3 basins/containers in the stand for dishwashing. The containers should be large enough so that items can be fully immersed. Follow these steps for dishwashing: 1. Wash in warm water with detergent, 2. Rinse in warm, clean water, 3. Sanitize for at least one minute in a clean sanitizing solution such as one tablespoon of bleach per two gallons of water (100 ppm), and 4. Air-dry - do not towel dry. Items can be cleaned off-site if: - Clean utensils are covered (e.g., with plastic wrap or in a container) while being transported, and - There are enough clean utensils in the stand to replace soiled ones without washing. Cleaning and sanitizing Wash, rinse, sanitize, and air-dry food contact surfaces and service counters every 4 hours. Clean the food contact surfaces of frozen dessert dispensing machines every 24 hours. Store cloths used to wipe equipment and counters in a clean sanitizing solution, such as bleach and water. Cloths that are used for wiping food spills should be used for no other purpose. Provide and use sanitizer test strips to check sanitizer strength. Page 4
Food handling Cooked food must reach a minimum internal temperature of at least the following: Poultry 165ºF Ground beef 155ºF Pork 155ºF Fish 145ºF Eggs 145ºF Food temperatures must be verified by use of a thermometer. Keep hot-held food at 140ºF or hotter at all times. This includes during hot holding time at the offsite kitchen, during transportation to the stand, and at the stand prior to customer service. Previously cooked and refrigerated potentially hazardous food must be rapidly heated to a temperature of 165ºF within two hours before serving. Steam tables and crock-pots may not be used to reheat potentially hazardous food. Keep cold potentially hazardous food at 41ºF or below. Do not store packaged food in contact with water or undrained ice. Dispense self-service food, including condiments (catsup, coffee whitener, sugar, etc.) in individual packages or directly onto the food from an enclosed dispenser. Discard leftover food at the end of each day. Cooling hot food for later use is not acceptable without prior approval from OCPHS. Personnel There should be a designated person in charge (PIC) at all times the food stand is operational, this person should be at least 18 years old. This person is responsible for food safety while they are in charge. The person in charge must know the food safety risks related to the specific foods being prepared and served in the stand. HANDS MUST BE WASHED AT THE FOLLOWING TIMES: - Before starting work; - When soiled; - Immediately after using a toilet, handkerchief, cigarette, mop; and - After handling raw food or wastewater. PEOPLE MUST NOT WORK IN THE STAND IF THEY HAVE: - Diarrhea, vomiting, or other symptoms of gastrointestinal illness, - A communicable disease or sore throat, or - An unprotected or visibly discharging wound on a hand, wrist, or arm. Smoking or chewing tobacco while working in the stand is prohibited. Wear clean clothes and aprons. Wear effective hair restraints (hairnets, headbands, caps, etc.). Ice & beverage handling Use only chipped, cubed, or crushed ice sealed in a bag at the point of manufacture. Use a scoop to dispense ice, not a cup or hands. When ice is used to keep beverage containers cold, the ice must be continuously drained and may NOT be used for anything else. Lighting Shield or enclose interior lights to prevent breakage. Use lights that do not attract insects. Water Supply Source: Use an approved public source for water if available for food preparation and cleaning. Water from a residential well may be used if the well has been inspected, the water tested, and Page 5
authorization obtained from OCPHS for the water supply to be used by the food stand. OCPHS should be contacted at least one week prior to the event. Distribution: Water must be provided at the stand, either: a) under pressure at the stand; or b) by transporting and storing it in approved, covered, cleanable containers. Suitable containers include large coffee urns or non-galvanized beverage coolers equipped with spigots. 1. If a hose is needed, use only food-grade hose. 2. Provide the necessary backflow preventer on any hose that is used. Insect control Use screens, covers, and sanitation to avoid attracting insects. Pyrethrum-based insecticides may be used only as authorized by a professional pest control operator or by a plan accepted by OCPHS. Intermittent spray dispensers or vapor strips cannot be used. Wastewater and garbage disposal Discharge wastewater into an approved sanitary sewer system or holding tank. Do not dump wastewater on the ground or into storm/street sewer. Place trash in tightly covered, non-absorbent containers. Garbage and refuse shall be routinely removed from the immediate area around the food booth to prevent the attraction of flies and the creation of odor and nuisance problems. Place discarded grease in non-absorbent, tightly covered containers for collection. Do not dump grease or oil into sanitary or storm/street sewers it can pollute streams and plug sewer pipes. Safety Secure carbon dioxide and bottled gas cylinders with chains or straps. Comply with the Minnesota State Building Code and Electrical Code, Chapter 1315. Locate electrical lines away from water. Provide a fire extinguisher with a minimum 2A 10 B-C rating if required by the fire marshal. Interior lights must be shielded or coated. Gas hook-up and service must comply with Minnesota Rules, Chapter 1346. Page 6