1. Temporary Events

2. Temporary food establishment
A food establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration.

3. Single Event Temporary Food Permit
Cost (Non-refundable) $35.00* 1st Day $ Per additional day
$ Late Fee
Permit is valid for 14 consecutive days from the initial effective date. (Per individual food booth/unit)
This application must be received by the Department at least 5 days prior to the event.

4. Multi-event Temporary Food Permit
Cost (Non-refundable) $205.00
Permit is valid for 1 year from the initial event date. A permit is required for each individual food booth\unit.
The multiple event temporary permit is valid for each event that does not exceed 14-consecutive days and in conjunction with a single event.

5. APPROVED HANDWASHING STATION
Temporary Event Set up
APPROVED HANDWASHING STATION
• Soap
• Towels
• Approved water dispenser with “spigot spout” (not push-button)
providing continuous flow
• Provide watertight bucket or container to catch waste water
Approved spout
No push-button spout

6. Hand Sanitizers
Hand sanitizers may be used after washing hands but does not replace hand washing with soap and water.

7. APPROVED DISHWASHING STATION
3 basins or sink compartments required
First basin/sink compartment (left-most) for washing - must have dishwashing soap.
Second/middle basin or sink compartment for rinsing - must use clean water.
Third basin/sink compartment (right-most) for sanitizing; e.g., a mixture of water & 50 ppm minimum to 100 ppm maximum Chlorine bleach.
Test strips
wash
rinse
sanitize

8. Booth Structure
All temporary food establishments are required to have approved flooring, which may include concrete, asphalt or tight-fitting plywood.
suitable overhead covering for food preparation, cooking, utensil washing and service areas. Such coverings must meet Fire Code requirements
A table skirt or other form of protection is recommended to protect food, single service articles and utensils.

9. Booth Structure & Maintenance
All booths must use durable, cleanable trash cans with tight fitting lids. Cardboard boxes are not approved.
Ensure waste receptacles are leak proof
Dispose of grease in grease receptacles

10. Booth Structure Keep Food Areas Clean
Clean regularly behind, around, and under all equipment.
Wipe up food spills immediately.
Clean ventilation hoods and filters regularly
Do not use cloth under cutting board
Clean All Equipment Before Opening and every four hours thereafter.

11. Booth Structure All grills must have overhead covering while in use.
Grills need to be on smooth, nonabsorbent surfaces.

12. Booth Structure & Maintenance
Use Approved Kitchen Utensils
Utensils shall be smooth, in good condition, easily cleanable and made of non-toxic materials.
The sink compartments and drain boards must be large enough to accommodate the largest utensil or piece of equipment to facilitate proper washing and sanitizing.
Store utensils away from dust and dirt.

13. Booth Structure & Maintenance
Properly Store Eating Utensils
Use shelves constructed of easily cleanable surfaces.
Do not use paper or foil to cover shelves, since this provides cockroach harborage and is not an easily cleanable or durable surface.
Elevate bottom shelves at least six inches from the floor.
Store forks and spoons so that the food contact surface are protected from handling.
Store cups upside down

14. FOOD SAFETY
Food Borne Illness is often referred to as Food Poisoning, “a disease carried or transmitted to people by food”
How Do We Minimize Foodborne Illness?
It is the responsibility of the food handler to minimize foodborne illness by following food safety and sanitary procedures.

15. Approved Source for Food
Food prepared for the public must be made in a kitchen that has been licensed by The Health Department.
The food may not be prepared or stored in someone's home.
Inspect all food to make certain that it is safe, undamaged, and within the correct temperature ranges.
Do not use food that is in the Danger Zone, has an unpleasant odor, is moldy, or canned goods that are damaged or swollen.

16. Food Handler Responsibilities
All food service workers must wear clean clothing.
Hair must be completely restrained by a hat and/or hairnet. No loose hair will be allowed.
Nails must be kept clean and closely trimmed, no fingernail polish or acrylic nails are allowed.
Do not smoke, eat, or drink in stands.

17. Food Handler Responsibilities
Avoid excessive jewelry. Change aprons when they become soiled. Do not use aprons as a towel Personal Items must be stored away from food prep areas.

18. Food Handler Responsibilities
Hands must be washed frequently
With soap and warm water for 20
seconds, then dried using only disposable paper towels.
Hand washing is to be done any time you return to the booth, before you prepare food, before putting on new gloves, when changing tasks, and as often as necessary.
As a general rule, wash your hands also after a 30 minute uninterrupted period of food handling
Gloves & Hand Sanitizers do not replace hand washing.

19. Proper Food Handling Barrier Between Hands and Ready-to-Eat Food.
A physical barrier must be provided between hands and Ready to Eat foods.
Gloves
Tongs
Deli tissue
Forks
Ladles

20. Wash hands every time you change or put on gloves
Wash hands every time you change or put on gloves. Put on a new pair of gloves; never reuse gloves. Using single use gloves made from a non-latex material is recommended.
Change gloves:
every time you change tasks.
every 2 hours if doing the same task.
if gloves become torn.
if moving from working with raw foods to ready to eat foods.
any time the glove becomes contaminated or at
any time you would wash your hands.

21. Food Preparation and Storage
Certain foods are more susceptible to bacteria than others.
These foods are called Potentially Hazardous Foods (or PHF)
Examples include:
Foods of animal origin: all meat and dairy products
Cooked foods: vegetables, rice, beans, pasta, soup.
Cut, low‑acid fruits and sliced melons

22. Food Preparation and Storage
Separate:
Don’t let bacteria spread from one food to another.
Keep raw meat, poultry, seafood and their juices away from other foods in your refrigerator. .
Raw meat + Produce
= Contamination

23. Food Preparation and Storage
Put cooked meat fish and poultry on a clean plate.
If possible use a different cutting board for preparing raw meats.

24. Food Preparation and Storage
Proper Thawing Procedures
Foods can only be thawed:
in the refrigerator
under cool running water (70°F or below),
as part of the cooking process, or in a microwave
Food cannot be thawed at room temperature.

25. Cooking Food
Use a metal stem or digital thermometer to check internal temperatures of food to make sure that it is cooked to the proper temperature inside.
Remember different foods have to reach different temperatures
Infrared thermometers are not acceptable as they do not read internal food temperatures.

26. How to Use a Food Thermometer
Calibrate the thermometer using an ice bath (see picture)
►Fill an insulated  cup with crushed ice and water. ►The cup  must have enough crushed ice  to provide an environment of 32°F, so you may need to pack more ice into the cup  during the process. ► When the mixture of the water has stabilized in about four or five minutes, insert the thermometer to be calibrated to the appropriate immersion depth. ►Be sure to hold the stem of the instrument away from the bottom and sides of the container (preferably one inch) to avoid error.
► If your thermometer is not accurate within +/- 2°F of 32°F., adjust the thermometer accordingly. The ice point method permits calibration to within 0.1°F.

27. How to Use a Food Thermometer
Wash, rinse, and sanitize before and after each use.
Don't let sensor touch the sides or bottom of container.
Insert into the thickest part of the product, avoiding bone.
Wait 15 seconds to record the temperature.
Infrared thermometers do not take internal temperature and may incorporate heat generated from cooking source. They are not recommended for use.
Foods that are in the Danger Zone (41ºF to 135ºF) should be corrected.

28. Potentially Hazardous Foods Minimum Cooking Temperature
Cooking Food
Cook raw foods to the correct minimum cooking temperature listed below to kill bacteria in that specific food type
Potentially Hazardous Foods
Minimum Cooking Temperature
Poultry, stuffing containing meats
165ºF
Ground Beef (hamburger)
155ºF
Pork and Pork products
All other Potentially Hazardous Foods
145ºF
Except Rare roast beef/beef steaks
130ºF
Make sure cooked food is safe to eat.

29. Food Preparation and Storage
Most disease causing bacteria grow faster when between 41˚F and 135˚F.
Vendors are not allowed to leave PHF at room temperature.
Checking food temperatures routinely is very important. If food is left in the Danger Zone for four or more hours, throw it away!

30. Food Preparation and Storage
Food should be keep in refrigerator or ice chest to maintain food temperature of 41F or lower.
All foods are to be protected from contamination (weather, insects, customers, etc.) They must be covered by either the overhead protection or by foil/saran wrap.
All food and single service articles such as paper cups, plates and napkins must be stored at least 6” off the floor.
Cold-holding: 41º F or less
• Packed in ice up to the rim of container or REFRIGERATED at 41º F or less.

31. Food Preparation and Storage
Hot-holding: 135º F or greater
Electric or grill
NO STERNO

32. Food Preparation and Storage
Foods which are used for display only are to be labeled as “Display Only”. They can not be sold or given away for human consumption.

33. Food Preparation and Storage
Condiments (ketchup, mustard, mayonnaise) should come in packages or pump dispensers.
Self service items (lettuce, onions, tomato) must be covered when not for immediate service.
Ice scoops must be stored with the handle upright (in ice) or on a clean, dry surface.

34. QUESTIONS???

35. What is wrong with this picture??

36. What is wrong with this picture??
No overhead protection
No barrier between customers and food
Employees drinking
No hair restraints

37. What is wrong with this picture??

38. What is wrong with this picture??
PHF not being maintanined at 41 F or below.
No protection from consumer contamination
No labeling

39. What is wrong with this pictures??

40. What is wrong with this picture??
Bare hand contact with Ready to Eat food.
Bread will not be cooked or baked again to kill bacteria
No, the cheese will not be cooked to a temperature required to kill bacteria.

41. What is wrong with this picture??

42. What is wrong with this picture??
Bare hand contact with RTE food.
Failure to store wiping cloth in sanitizing solution between uses.
Failure to maintain cleanliness of food prep area.
Stone jewelry on hand handling the food
Stains and other food spillage on prep cut board

43. HELPFUL LINKS Texas Department of Health Food and Drug Administration
Food and Drug Administration
United States Department of Agriculture
Center for Disease Control
National Restaurant Association

44. HELPFUL LINKS
Texas Restaurant Association Texas Certified Farmers Markets Texas Department of Health Applications

45. Contact Information
Tom Arbizu, RS/ REHS
Chief Training Officer
Public Sanitation and Retail Food Safety Group
Phone: , x2068
Jason Guzman, RS
Training Officer
Phone: , x2514
PSQA/ Regulatory Services
P.O. Box , Mail Code 1987
Austin, TX
Fax: