Temporary Food Service
	Temporary Food Service General Info
	Temporary Food Service Checklist
	Temporary Food Service Rules
	Temporary Food Service Application

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TEMPORARY FOOD SERVICE CHECKLIST

1. Fill out a temporary food service application and submit the form to the Randolph County Health Department at least 7 days prior to the event.
2. For events lasting 4 days or more, the operator of a temporary food service event must complete food-handling training provided by the Randolph County Health Department before the event.

PERSONNEL

1. HANDWASHING
   Provide a two-gallon or larger insulated container with a faucet type (not push-button) spigot for warm water, along with a basin, soap, and dispensed paper towels for handwashing. Baby wipes may be substituted if potable water is not easily accessible and event is in short duration. If a mobile unit is used a handwashing sink with warm water must be available.
2. HEALTH
   Make sure that employees have no open cuts or sores or diseases transmittable by food.
3. HYGIENE
   Assure that employees have clean outer garments and hair restraints.
4. BARE HAND CONTACT
   A food employee's bare hand may not touch ready-to-eat foods. Tongs, spatulas, deli tissues or disposable gloves must be used.

WATER SUPPLY

1. WATER SUPPLY
   Make sure an adequate supply of potable water from an approved source is on site. Water storage at the booth or event is in approved storage containers.
2. WASTEWATER DISPOSAL
   Make sure that wastewater is disposed of in an approved sanitary sewage system.

FOOD & UTENSIL STORAGE & HANDLING

1. DRY STORAGE
   Store all food, equipment, utensils and single-service items above the floor (at least 6 inches) to protect against contamination.
2. COLD STORAGE
   Provide refrigeration units to keep potentially hazardous foods at 41 degrees F. or lower. An effectively insulated container with sufficient coolant, such as blue ice or drained ice, may be approved by the Randolph County Health Department for storage of less hazardous foods or for use at events of short duration.
3. HOT STORAGE
   Make sure hot food storage units are used where necessary to keep potentially hazardous foods at 140 degrees F. or higher.
4. THERMOMETERS
   Make sure that each refrigeration unit has a numerically scaled thermometer to accurately measure the air temperature of the unit.
   
   Provide a metal-stem thermometer where necessary to check the internal temperature of both hot and cold food. Thermometers must be accurate to plus or minus 2 degrees F. and have a minimum range of 0 degrees to 220 degrees F.
5. WET STORAGE
   Wet storage of canned or bottled, non-potentially hazardous beverages is acceptable when the water contains at least 10 parts per million of chlorine and the water is changed frequently to keep the water clean.
6. FOOD DISPLAY
   Make sure that all food is protected from consumer handling, coughing, or sneezing by wrapping, sneeze guards or other effective barriers.
7. FOOD PREPARATION
   Assure that all cooking and serving areas are protected from contamination. Barbecue areas must be roped off or otherwise segregated from the public.
   

CLEANING

1. DISHWASHING
   Provide 3 sinks large enough for complete immersion of utensils and a way to heat water for washing, rinsing, and sanitizing utensils or equipment used for preparation of food.
2. BLEACH
   Provide unscented household bleach or other approved sanitizer for dishwashing santization and wiping cloths.
3. WIPING CLOTHS
   Make sure that wiping cloths are rinsed frequently in a clean, 100 parts-per-million chlorine solution.

PREMISES

1. FLOORS
   Unless otherwise approved, floors must be constructed of tight wood, asphalt, concrete, or other cleanable material. Floors must be finished so as to be cleanable.
2. WALLS AND CEILINGS
   Make sure walls and ceilings are of tight and sound construction to protect the interior from the elements and flying insects, when necessary. Walls must be finished with a cleanable finish.
3. LIGHTING
   Provide adequate lighting by natural or natural or artificial means. Bulbs must be non-breakable or shielded.
4. COUNTERS OR SHELVING
   Make sure all food preparation surfaces are smooth, easily cleanable, durable and free of seams or difficult-to-clean areas.
5. GARBAGE
   Provide an adequate number of cleanable containers with lids both inside and outside the booth.
6. RESTROOMS
   Provide an adequate number of approved toilet and handwashing facilities at each event. These facilities must be accessible to employees.
7. CLOTHING
   Store personal belongings in a designated place in the booth and away from the food storage, food preparation, food service, and dishwashing area.