Food Service Guidelines

  1. An accurate probe-type thermometer having a dial face marked from 0°F to 220°F with every 2° graduation is required to monitor food temperatures. Digital thermometers, having the same temperature range, are also allowed.
  2. Cold hold for potentially hazardous food is 45°F or colder.
  3. Hot hold for potentially hazardous food is 140°F or warmer.
  4. All reheated foods must be brought to a temperature of 165°F or warmer before serving.
  5. Leftovers are to be discarded or cooled properly. Proper cooling choices are to cool using an ice bath or to place food in containers at a depth of 2 to 4 inches. The requirement requires the chilling from 120°F to 70°F in 2 hours or less and from 70° F to 45° F in 4 hours or less. Vent, or do not cover food, until cool (equal to or below 45°).
  6. Hand barriers (gloves, deli paper, and utensils) are needed for ready to eat food. Manual contact of food is prohibited unless food will receive further heat treatment.
  7. Raw fruits and vegetables must be washed before use.
  8. All food contact surfaces must be smooth and easily cleanable.
  9. Refrigerators need to be cold (45°F or below) before placing food inside. Ice chests need to be left unplugged so melted water can continually drain. Ice chests can maintain excellent food temperatures with adequate ice.
  10. Shellfish must come from an approved source and the tags must be held for 90 days.
  11. Food needs to be protected at all times. Displayed food needs to be protected from the public by a sneeze guard, individually wrapped or some other acceptable method. During outdoor events, a large umbrella, tent or canopy should be used to protect food. Food or food service items cannot be stored directly on the ground or floor.
  12. Transportation of all food needs to be suitable to prevent any contamination and maintain adequate food temperatures.
  13. Store wiping cloths in sanitizing solution. Using approximately one half teaspoon of bleach per gallon of water should be sufficient to sanitize surfaces.
  14. A 3-bay sink or bin set-up is required to wash, rinse and sanitize dishes and utensils after use.
  15. Home canned or home-prepared foods are not allowed.
  16. Hair needs to be properly restrained.
  17. Mobile units must empty holding tanks and fill with fresh potable water from an approved source prior to an event. An adequate supply of water is required. Only use food grade hoses with a backflow preventor when using a spigot as a water source.
  18. Properly handle and dispose of all waste. Do not create standing water. Wastewater must be disposed of in a sanitary sewage system.
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