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Temporary Events Temporary food establishment A food establishment that operates for a period of no more than 14 consecutive days in conjunction with.

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Presentation on theme: "Temporary Events Temporary food establishment A food establishment that operates for a period of no more than 14 consecutive days in conjunction with."— Presentation transcript:

1

2 Temporary Events

3 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.

4 Single Event Temporary Food Permit Cost (Non-refundable) $35.00* 1 st Day $15.00 Per additional day $70.00 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.

5 Multi-event Temporary Food Permit Cost (Non-refundable) $ 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.

6 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 No push-button spout Approved spout

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

8 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. wash rinse sanitize Test strips

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

10 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

11 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.

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

13 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.

14 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 Booth Structure & Maintenance

15 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.

16 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.

17 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.

18 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.

19 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.

20 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 Proper Food Handling

21 Change gloves: every time you change tasks. every time you change tasks. every 2 hours if doing the same task. every 2 hours if doing the same task. if gloves become torn. if gloves become torn. if moving from working with raw foods to ready to eat foods. if moving from working with raw foods to ready to eat foods. any time the glove becomes contaminated or at any time the glove becomes contaminated or at any time you would wash your hands. 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.

22 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

23 Food Preparation and Storage. Raw meat + Produce = Contamination 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.

24 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.

25 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.

26 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.

27 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.

28 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.

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

30 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!

31 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.

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

33 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.

34 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.

35 QUESTIONS???

36 What is wrong with this picture??

37 No overhead protection No barrier between customers and food Employees drinking No hair restraints

38 What is wrong with this picture??

39 PHF not being maintanined at 41 F or below. No protection from consumer contamination No labeling

40 What is wrong with this pictures??

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

42 What is wrong with this picture??

43 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

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

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

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


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