Please complete this form and return to Sanders ounty

Sanders County—Environmental Health Department

Po Box 519

Thompson Falls, MT 59873

PH 406-827-6961 / FAX 406-827-4388

www.co.sanders.mt.us

REQUEST FOR EXEMPTION (50-50-102 (21)(c)(x), MCA)

Private, religious, fraternal, youth, patriotic, or civic organizations that serve or sell food to

the public over no more than 4 days in a 12 month period.

Please complete this form and return to Sanders County Environmental Health Department at least two (2)

weeks prior to the event/function.

GENERAL INFORMATION

Organization name:_______________________________ Contact Person(s): ___________________________________

Address:________________________________________ Email:_____________________________________________

Event:__________________________________________ Telephone:_________________________________________

Event Location:____________________________________ Date(s):____________________________________________

I certify that :

⃝ The above named organization qualifies for exemption based on documentation provided.

⃝ This organization has not sold or served food to the public for more than 4 days in a 12 month period.

⃝ Food Safety Guidance has been provided by the SC Environmental Health Department.

PROPOSED MENU

FOOD PREPARATION SITE(S): ________________________________________________________________________

Health Department Determination:

________________________________________________________________________________________________________

________________________________________________________________________________________________________

Approved: _____________________________ Date: _______________________________

Sanders County Sanitarian

Signature:____________________________________ Date: ____________________________

Applicant

__________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

Steve Bullock, Governor

Sheila Hogan, Director

Department of Public Health and Human Services Public Health & Safety Division ♦ Communicable Disease Control & Prevention Bureau

Food & Consumer Safety ♦ PO Box 202951 ♦ 1400 Broadway ♦ Helena, MT 59620-2951

Phone: (406) 444-2837 ♦ Fax: (406) 444-5055

Four Day Exemption Guidance The purpose of this document is to provide guidance regarding what organizations are exempt from retail food establishment licensure in MCA 50-50-102 (21)(c)(x). This law states that retail food establishments do not include “private, religious, fraternal, youth, patriotic, or civic organizations that serve or sell food to the public over no more than 4 days in a 12-month period.” If a situation arises where the safety of the public has been, or may likely be in jeopardy, or an outbreak has occurred, DPHHS recommends working closely with your county health officer to take action to protect public health (see local health authorities in MCA 50-2-118). DPHHS interprets MCA 50-50-102 (21)(c)(x) to include many non-profit organizations that may qualify for tax-exempt status under the federal tax code (IRS 501 (c)(3)). The table at the end of this document provides examples of such organizations, which may be license exempt, if serving the public. If it is unclear if an organization meets the exemption, DPHHS recommends using the following definitions to guide your decision as to whether or not the organization should be exempt.

Private Organizations – a group which maintains selective members, is operated by the membership, does not provide food or lodging for pay to anyone who is not a member or a member's guest and is not profit oriented.

Fraternal Organizations - It must have a fraternal purpose. An organization has a fraternal purpose if membership is based on a common tie or the pursuit of a common goal. The organization must also have a substantial program of fraternal activities. It must operate under the lodge system. Operating under the lodge system requires, at a minimum, two active entities: (i) a parent organization; and (ii) a subordinate organization (called a lodge, branch, or the like) chartered by the parent and largely self-governing. It must devote its net earnings exclusively to religious, charitable, scientific, literary, educational, and fraternal purposes.

You may also ask if they have an IRS exemption for "Fraternal Societies or Organizations".

Religious Organization – a group organized and operated exclusively for religious purposes; net earnings may not benefit any private individual or shareholder; no substantial part of its activity may be attempting to influence legislation; the organization may not intervene in political campaigns; and the organization’s purposes and activities may not be illegal or violate fundamental public policy. Civic Organization - groups primarily engaged in promoting the civic and social interest of their members.

Youth Organization - groups operating for direct benefit of individuals under the age of eighteen. Net earnings may not benefit any private individual or shareholder; no substantial part of its activity may be attempting to influence legislation; the organization may not intervene in political

campaigns; and the organization’s purposes and activities may not be illegal or violate fundamental public policy. Patriotic Organization - an organization expressing or inspired by patriotism, operated exclusively for membership. Net earnings may not benefit any private individual or shareholder; no substantial part of its activity may be attempting to influence legislation; the organization may not intervene in political campaigns; and the organization’s purposes and activities may not be illegal or violate fundamental public policy.

If, after review of this guidance, a question arises as to whether or not an organization should be granted exemption from licensure please contact DPHHS to discuss the individual case with Food and Consumer Safety staff.

COMMON ORGANIZATION EXAMPLES

Private Religious Fraternal Youth Patriotic Civic Boy Scouts Chamber of Commerce Ducks Unlimited Girl Scouts National Rifle Association Prickly Pear Land Trust Business Association Tavern League Wilderness Society

Church groups Knights of Columbus Synagogue groups

Eagles Club Elks Club Moose Club Shriners International

4-H Club Boys’ and Girls’ Clubs Sports Associations (football, wrestling, baseball, soccer, etc.) School related booster clubs

American Legion Daughters of the American Revolution Veterans of Foreign Wars

Fire Department Associations Kiwanis International Police Department Associations Parent-Teacher Organizations Hospital Foundations Gardening clubs

DPHHS‐FCSS September 2015

MontanaDPHHSTemporaryFood

Establishments(TFE)GuidanceDocument

DPHHS‐FCSS September 2015 Page2of11

TABLEOFCONTENTS

Preface..............................................................................................................................................................................3

Definitions......................................................................................................................................................................3

Introduction..................................................................................................................................................................3

TemporaryFoodEventCoordination............................................................................................................3

PlanReviewandApplicationProcess...........................................................................................................4

MonitoringandPlanningTemporaryFoodEvents...............................................................................4

TemporaryFoodEstablishmentOperationsChecklist.......................................................................5

Personnel...........................................................................................................................................................5

FoodSource......................................................................................................................................................6

FoodPreparation...........................................................................................................................................6

Equipment.........................................................................................................................................................8

FoodandUtensilStorage............................................................................................................................9

CleaningandSanitizing...............................................................................................................................9

WaterSupplyandWastewaterDisposal..........................................................................................10

Premises..........................................................................................................................................................10

ApplicationtoOperateaTemporaryFoodEstablishment..................................AttachmentI

EventOrganizerApplicationtoOperateTemporaryFoodEstablishments..…………………………………….......................................................................................AttachmentII

TemporaryFoodEstablishment‐ExpandedProcessFlow...............................AttachmentIII


PREFACEThisdocumentisintendedtoassistlocalhealthregulatoryauthoritieswiththereviewandapprovalofTemporaryFoodEstablishments.AsofOctober1,2015,thepermittingoftemporaryfoodestablishmentswaschangedfromtheDepartmentofPublicHealthandHumanServices‐FoodandConsumerSafetySectiontothecountywherethetemporaryisoperating.Countiesareallowedtochargeapermitfeetofor‐profittemporaries;however,itcannotexceedtheretailfoodfee.Eachtimeatemporaryaltersitsmenusubstantiallybyfoodtypeandmeansofproduction,aseparatepermitmustbeobtainedandaseparatepermitfeepaid.Afeecannotbechargedtonon‐profitorganizationsoperatingtemporaryfoodestablishments;however,thereviewrequirementsshouldbethesame.

INTRODUCTION

Events,suchasfairsandcarnivals,cultural celebrations,specialinterestfundraisers,havebecomeextremelypopularandareheldatanincreasingfrequency.

Manyoftheseeventshavetemporaryfoodestablishmentswithhighrisk foodoperationsengaginginextensivepreparationofrawingredients;processesthat includethecooking,cooling,andreheatingofpotentiallyhazardousfoods;andadvanced preparationoffoodseveraldayspriortoservice.

Temporaries operate either indoors or outdoors and often have limited physical andsanitary facilitiesavailable. Assuch,temporariespresentspecialchallengestoregulatoryauthoritiesthat havetheresponsibilitytopermitandinspectthem.DEFINITIONS

"Temporaryfoodestablishment"meansaretailfoodestablishmentthatinalicensingyeareither:

(a) Operatesatafixedlocationfornomorethan21daysinconjunctionwithasingleeventorcelebration;or

(b) Usesafixedmenuandoperateswithinasinglecountyatarecurringeventorcelebrationfornomorethan45days.

TEMPORARYFOODEVENTCOORDINATIONSincefoodpreparationandserviceattemporaryeventshaveuniqueconcerns,theregulatoryauthoritymayrequireeventorganizerscontacttheirofficeinadvance.Thisisnotarequirementintheruleandmustbeapprovedthroughappropriatechannelslocallypriortoimplementation.Theregulatoryauthoritymayaskthefollowinginformationtodetermineiftheeventvenuecansupportfoodservice:

Numberofpeopleexpectedperday Numberandtypeofhandwashingfacilities Locationoftheevent


Watersource,solidwasteandwastewaterdisposalinformation Powerprovided Listofoperatorswithcontactinformation

PLANREVIEWANDAPPLICATIONPROCESSTheplansandapplicationforatemporaryshouldincludealltheinformationnecessarytodetermine thatthephysicalandsanitaryfacilitiesareadequatetoensuresafefood. Itisrecommended thatapre‐eventmeetingbeheldbetweentheregulatoryauthorityandtheapplicants and/ortheprimaryfoodvendorsfortheeventtodiscusstherequirementsthatmustbeadheredtoforsafeoperationofthetemporary.

Priortoissuingapermittoafoodestablishment,thelocalregulatoryauthorityisresponsibleforperformingaplanreview. Thepre‐operationalreviewprovidestheopportunitytodiscussareasofconcernandshouldbeconductedpriortotheissuanceofapermit. Theregulatoryauthoritymayimposerestrictionsonthetypesoffoodtobepreparedandservedbaseduponthepreparationandsanitaryfacilitiesavailable.

Forlargeeventssuchasfairsthereisoftenaneventorganizerthatisresponsibleforcoordinatingthetemporaryfoodestablishments.Inthissituation,iftheeventorganizerprovidesanyoftherequiredfacilities(i.e.,toiletandhandwashingfacilities,warewashingfacilities,refuseorwastewaterservices)thataretobeutilizedbyatemporaryfoodestablishment,dependingonlocalregulationsandpractices,aseparateapplicationandpermitmayberequiredbytheregulatory authority.Asampleplanreviewisattached.

MONITORINGANDPLANNINGFORTEMPORARYFOODEVENTS

Duetothecomplexitiesoftemporaryfoodevents,thelocalregulatoryauthorityshoulddevelopamethodtomonitorandplanfortheseeventssothatthenecessaryresourcesareavailabletoassistwiththereviewandinspectionofthetemporaryfoodestablishments.

• Manyeventsarescheduledonanannualbasisandcanbemonitoredbykeepinga

calendaroftheseevents.• Informationontemporaryeventscanbeobtainedfromfliers,banners,newspaper

andradioannouncements,andlocalTVads.• Aworkingrelationshipshouldbeestablishedwithlocalvisitor’sassociationsor

ChambersofCommerceastheseorganizationsoftenmaintainsschedulesofevents.• Aworkingrelationshipshouldbeestablishedwithmanagers/ownersof

fairgrounds,parksandotherlocationswheretemporaryeventsareoftenheld.


TEMPORARYFOODESTABLISHMENTOPERATIONSCHECKLISTThefollowingchecklistprovidesanoverviewofthegeneralrequirementsthatshouldbeconsideredwhenreviewingapplicationsandconductingon‐siteinspections.Thelocalregulatoryauthoritymayimposeadditionalrequirementsbaseduponthetypeoffoodpreparationand/orsanitaryfacilitiesavailable.

Pleasebeawarethattemporaryfoodestablishmentsmusteachbereviewedontheirownoperationandnotallaspectsofthischecklistmayapplytoeverytemporaryfoodestablishment.

Theapplicable2013ModelFoodCodeSectionshavebeenitalicized.

PERSONNEL

PERSON‐IN‐CHARGE(PIC):Adesignatedpersonmustbeonsiteduringallhoursof

operationsofthetemporaryfoodestablishment.ThePICisresponsibleforensuringcompliancewithhealthcoderequirements.(§2‐101.11,2‐103.11)

CERTIFIEDFOODPROTECTIONMANAGER:Atleastoneemployeethathas

supervisoryandmanagementresponsibilityandauthoritytodirectandcontrolfoodpreparationandserviceshallbeaCertifiedFoodProtectionManagerforthosetemporaryfoodestablishments,unlessthetemporaryonlyservesbeverages;pre‐packaged,ready‐to‐eatitems;andnon‐TCSfoods.(§2‐102.12)

EMPLOYEEHEALTH:Employeeswithcommunicablediseaseswhichcanbe

transmittedthroughfoodshallbeexcludedand/orrestrictedfromfoodactivities.(§2‐201.11, 2‐201.12,2‐201.13,2‐401.12)

HANDWASHING:Foodemployeesshallwashtheirhandsuponenteringthe

temporaryor foodpreparationandserviceareas,immediatelybeforeengaginginfood preparation,afterusingthetoiletroom,andasoftenasnecessarytoremovesoil andcontaminationandtopreventcrosscontamination.(§2‐301.11,2‐301.12,2‐ 301.14,2‐301.15)

HANDWASHINGFACILITIES:Handwashingfacilitiesshallbelocatedtoallow

convenientusebyfoodemployeesinfoodpreparation,fooddispensingandwarewashingareas.Handwashingsinksaretoonlybeusedforhandwashing.Ahandwashingsignshallbepostedateachhandwashingsink.(§5‐204.11,5‐205.11,5‐202.12,5‐203.11,6‐301.11,6‐301.12,6‐301.14,6‐301.20)

Packagedfoodonly–Handwashstationsarenotrequiredifonlycommerciallypre‐packagedfoodskeptintheiroriginalcontainerswillbeprovidedtoconsumers.Temporaryhandwashstationscanbeavarietyofdifferentpossibilities.Forexample–Afivegalloninsulatedcontainerwithaspigotwhichcanbeturnedontoallowpotablewarmwatertoflowoverone’shandsintoawastereceivingbucketofequalorlargervolume.Handsoap,single‐usedispensedtowels,anda


wastereceptacleshallbeprovided.(SeeBelow)

HYGIENE:Foodemployeesshallmaintainahighdegreeofpersonalcleanlinessandshallconformtogoodhygienicpracticesduringallworkingperiods.(§2‐302.11)• Foodemployeesshallhavecleanoutergarments,apronsandeffectivehair

restraints.(§2‐304.11,2‐402.11)• Foodemployeesarenotallowedtosmokeoreat(includingchewinggum)inthe

foodpreparationandserviceareas.Afoodemployeemaydrinkfromaclosedbeveragecontainerifthecontainerishandledtopreventcontaminationoftheemployee’shands;thecontainer;andexposedfood,cleanequipment,utensilsandsingle‐service/single‐usearticles.(§2‐401.11)

• Allnon‐working,unauthorizedpersonsshouldberestrictedfromfoodpreparationandserviceareas.(§2‐103.11)

NOBAREHANDCONTACT:Employeespreparingfoodmaynotcontactexposed,

ready‐to‐eatfoodwiththeirbarehandsandshallusesuitableutensilssuchasdelipaper,spatulas,tongs,single‐useglovesordispensingequipment.(§3‐301.11)• Barehandcontactmaybeallowediftheprovisionsforallowingbarehand

contactin§3‐301.11arefollowed.FOODSOURCE

SOURCE:Allfoodshallbeobtainedfromsourcesthatcomplywithlaw. Allmeat

andpoultryshallcomefromUSDAorotheracceptablegovernmentregulatedapprovedsources.(§3‐201.11)• Homecannedfoodsarenotallowednorshalltherebeanyhomecookedor

preparedfoodsofferedattemporaryfoodevents. (§3‐201.11)• Iceforuseasafoodoracoolingmediumshallbemadefrompotablewater.(§3‐

202.16)• AllPotentiallyHazardousFood(Time/TemperatureControlforSafetyFood)

(PHF/TCS)whichispre‐cookedandpre‐cooledoffsiteforserviceatthetemporaryfoodestablishmentshallbepreparedatanapproved,permanentfoodestablishment.(§3‐201.11)

TRANSPORTATION:Foodshallbetransportedinamannerthatprotectsthefood

fromcontaminationandifaPHF/TCSfooditemshallbemaintainedat135°Foraboveor41°Forbelow.(§3‐202.15,3‐501.16)


FOODPREPARATION

FOODCONTAMINATION:Allcookingandservingareasshallbeprotectedfromcontamination. Consumersshallbepreventedfromaccessingareasofthetemporary wherefood,food‐contactsurfaces,andequipmentarelocated.(§2‐103.11(B),3‐ 307.11)

CROSSCONTAMINATION:Foodshallbeprotectedfromcrosscontaminationby

separatingrawanimalfoodsfromready‐to‐eatfoodsandseparatingtypesofrawanimalfoodsfromeachotherduringstorage,preparation,holding,anddisplay. (§3‐302.11,3‐307.11)• Equipmentandutensils(includingknives,cuttingboards,andfoodstoragecontainers)shallbethoroughlycleanedandsanitizedafterbeingusedforrawanimalfoodsandbeforebeingusedforready‐to‐eatfood.(§3‐304.11,4‐602.11)

HANDLINGOFUNPACKAGEDNONPHF/TCSFOOD

Duringpreparation,unpackagedfoodshallbeprotectedfromcontamination.(§3‐305.14,3‐307.11)

HOLDINGOFCOMMERCIALLYPROCESSEDPACKAGEDPHF/TCSFOOD:

PHF/TCSfoodshallbemaintainedat135°Forhigheror41°Forbelow.(§3‐501.16)

HOLDINGOFPHF/TCSFOOD:PotentiallyHazardousFood(Time/TemperatureControlforSafetyFood)shallbemaintainedat135°Forhigheror41°Forbelow.(§3‐501.16)

COOKING:Foodshallbecookedtotheminimumtemperaturesandtimesspecified

below**:(§3‐401.11,3‐603.11)• 165°Ffor15seconds‐poultry;wildgameanimals;stuffingcontainingfish,

meat,poultryorratites;stuffedfish,meat,pasta,poultryorratites.• 155°Ffor15seconds‐mechanicallytenderizedandinjectedmeats;the

followingiftheyarecomminuted:fish,meat(hamburgers),gameanimalscommerciallyraisedforfood;pooledraweggs;ratites.

• 145°Ffor15seconds‐raweggsthatarebrokenandpreparedinresponsetoaconsumer’sorderandforimmediateservice;fishandmeat.

**temporaryoperatorsshouldconsultwiththelocalregulatoryauthorityifconsidering cookingroasts(wholebeef,pork,curedpork(ham)andcornedbeef)orifservingor sellingundercookedfoodstoensurecompliancewiththeprovisionsoftheModel FoodCode.

THAWING:PHF/TCSfoodshallbethawedeitherunderrefrigerationthatmaintains

thefoodtemperatureat41°Forless,oraspartofacookingprocess.(§3‐501.13)

REHEATINGFORHOTHOLDINGOFCOMMERCIALLYPROCESSEDFOOD• Foodfromacommerciallyprocessed,hermeticallysealedcontaineroffoodor

fromanintactpackagefromafoodprocessingplantshallbereheatedto135°Fforhotholding.(§3‐403.11)


COOLING:Coolingmaybeapprovedforatemporarydependingonrefrigerationcapacityandtheoperator’sabilitytocoolfoodtorequiredtemperatures.Ifapprovedbytheregulatoryagency,PHF/TCSmustbecooledbyinaccordancewiththe followingtimeandtemperaturecriteria:(§3‐501.143‐501.15)• CookedPHF/TCSfoodshallbecooledwithin2hoursfrom135°Fto70°Fand

withinatotalof6hoursfrom135°Fto41°Forless.• PHF/TCSfoodpreparedfromingredientsatambienttemperatureshallbe

cooledwithin4hoursto41°Forless.

REHEATINGFORHOTHOLDING:PHF/TCSfoodthatiscookedandcooledatapermanentfoodestablishmentpriortodeliverytothetemporaryfoodestablishmentshallbereheatedsothatallpartsofthefoodreachatemperatureofatleast165°Ffor15secondsifhotheld. (§3‐403.11)• Reheatingshallbedonerapidlysothatthefoodisbetween41°Fand165°Ffor

nomorethan2hours.• Cookedandrefrigeratedfoodthatispreparedinresponsetoanindividual

consumerordermaybeservedatanytemperature.EQUIPMENT

EquipmentusedforcookingorforholdingofPHF/TCSfoodshallbeevaluatedforapprovalbasedonamenureview,foodserviceoperationsthatwilloccur,andthelengthoftheevent.(§4‐301.11)

COOKINGDEVICES:

• Forsafetyreasons,cookingequipment,suchasBBQs,propanestoves,andgrills,shouldberopedofforotherwisesegregatedfromthepublic(§3‐307.11).

• Charcoalandwoodcookingdevicesarenotrecommended.• Propanestovesorgrillsmaybeapprovedascookingdevices.• Allcookingoffoodsshouldbedonetowardstherearofthefoodbooth.

COLDSTORAGE:

• Packagedfoodmaynotbestoredindirectcontactwithiceorwaterifthefoodissubjecttotheentryofwaterbecauseofthenatureofitspackaging,wrapping,orcontaineroritspositioningintheiceorwater.(§3‐303.12)

• Eachrefrigerationunitshouldhaveanumericallyscaledthermometeraccurateto±3°FifscaledonlyinFahrenheitoraccurateto+/‐1.5°CifduallyscaledinCelsiusandFahrenheittomeasuretheairtemperatureoftheunit.(§4‐203.12,4‐204.112)

Forshortoperationsandoperationsthatdonotneedtotransportfoodlongdistances,coolerswithicemaybeapproved.Forlongeroperations,transporttimes,ormorecomplexmenus,mechanicalrefrigerationmayberequired.

HOTSTORAGE:HotfoodstorageunitsshallbeusedtokeepPHF/TCSfoodat135°Forabove. Electricalequipment,propanestoves,grills,etc.shallbecapableofholdingfoodsat135°Forabove.(§3‐501.16,4‐301.11)


THERMOMETERS:AthermocoupleormetalstemthermometershallbeprovidedtochecktheinternaltemperaturesofPHF/TCShotandcoldfooditems.FoodtemperaturemeasuringdevicesthatarescaledonlyinCelsiusorduallyscaledinCelsiusandFahrenheitshallbeaccurateto+/‐1°CorifscaledonlyinFahrenheitshallbeaccurateto+/‐2°Fintheintendeduseofrange.Temperaturemeasuringdevicesshallbeequippedwithasmalldiameterprobeifthinfoodsareserved.(§4‐302.12,4‐502.11)

COUNTERS/SHELVES: Allfoodcontactsurfacesshallbenon‐toxic,smooth,easily

cleanable,durable,nonabsorbent,andfreeofseamsanddifficulttocleanareas. Allothersurfacesshallbefinishedsothattheyareeasilycleanable. (§4‐101.11)

FOODANDUTENSILSTORAGE

DRYSTORAGE:Allfood,equipment,utensils,andsingleserviceitemsshallbe

storedatleast6"offthegroundorflooronpallets,tables,orshelving.Foodshallbeprotectedfromcontaminationandshallhaveeffectiveoverheadprotection.(§3‐305.11,3‐305.12)

FOODDISPLAY:Allfoodandfoodcontactsurfacesshallbeprotectedfrom

consumerhandling,coughing,sneezingorothercontamination.(§3‐306.11,3‐306.12,3‐306.13)• Sneezeguardsorothereffectivebarriersshouldbeinplaceforfoodondisplay.• Foodshouldbecovered,exceptforworkingcontainersoffood.• Condimentsshouldbedispensedinsingleservicetypepackaging,inpump‐style

dispensers,orinprotectedsqueezebottles,shakers,orsimilardispenserswhichpreventcontaminationofthefooditemsbyfoodemployees,patrons,insects,orothersources.

IN‐USEUTENSILS: Fooddispensingutensilsshallbestoredinthefoodwiththeir

handlesabovethetopofthefoodandcontainer;onacleanportionofthefoodpreparationtableorcookingequipment;orinacontainerofwaterifthewaterismaintainedatatemperatureofatleast135°Fandtheutensilandcontaineriscleanedasnecessarytoprecludeaccumulationofsoilresidues.(§3‐304.12)

CLEANINGANDSANITIZING

Equipmentfood‐contactsurfacesandutensilsshallbecleanedandsanitizedwhenchangingfromworkingwithrawfoodstoworkingwithready‐to‐eatfoods;betweenuseswithrawfruitsandvegetablesandwithPHF/TCSfood;beforeusingorstoringafoodtemperaturemeasuringdevice;andifusedwithPHF/TCSfoodshallbecleanedthroughoutthedayatleastevery4hours;andatanytimeduringtheoperationwhencontaminationmayhaveoccurred.(§4‐602.11)

WAREWASHING:Acommercialdishwasherormanualwarewashingmethod

shouldbeutilizedtowash,rinse,andsanitizeequipmentandutensilscomingintocontactwithfood. (applicablesectionsinChapter4ModelFoodCode)


Foodcontactitemsmustbecleanedandsanitizedasrequired,includingeveryfourhoursofoperation.Atemporaryoperatormustproposehowtheywillwarewashonsite,orproposeasuitableservicingareaandadditionaldishesandutensils.Theminimumrequirementsforautensilwashingset‐upto wash/rinse/sanitizeshouldconsistof3basins,largeenoughforcomplete immersionofutensils,apotablehotwatersupply,andanadequatedisposalsystem forthewastewater.

SANITIZING:Chlorinebleachorotherapprovedsanitizersshouldbeprovidedfor

sanitizingfoodcontactsurfaces,equipment,andwipingcloths. SanitizersshallbeusedinaccordancewiththeEPA‐registeredlabeluseinstructions. Anapprovedtestkitshallbeavailabletoaccuratelymeasuretheconcentrationofsanitizingsolutions.(§4‐501.116,4‐703.11)

WIPINGCLOTHS:Wipingclothsthatareinuseforwipingfoodspillsshall

beusedfornootherpurposeandshallbestoredcleananddryorinacleansanitizingsolutionattheapprovedsanitizerconcentration.(§3‐304.14)

WATERSUPPLYANDWASTEWATERDISPOSAL

WATER: Anadequatesupplyofpotablewatershallbeavailableonsiteforcooking

anddrinkingpurposes;forcleaningandsanitizingequipment,utensils,andfoodcontactsurfaces;andforhandwashing. (applicablesectionsinChapter5ModelFoodCode)• Watershallcomefromanapprovedpublicwatersupplyoranapprovedwell

watersupply.Thewatersupplysystemandhosescarryingwatershallbeconstructedwithapprovedfoodcontactmaterials. Recommendlabelingpotablewaterhose.

• Thewatersupplyshallbeprotectedwithbackflowdevicestoprecludethebackflowofcontaminantsintothepotablewatersupply. (§5‐202.13,5‐202.14,5‐203.14,5‐203.15)

• Allhoseandotherconnectionstothepotablewatersupplyshallbemaintainedaminimumof6”abovethegroundortopplanesurface.

• Asupplyofcommerciallybottleddrinkingwaterorsanitarypotablewaterstoragetanksmaybeallowedifapprovedbytheregulatoryauthority.

WASTEWATERDISPOSAL:Wastewatershallbedisposedinanapprovedwaste

waterdisposalsystem. Wastewatermaynotbedumpedontothegroundsurface,intowaterways,orintostormdrains;butshallbecollectedanddisposedthroughanapprovedsewagedisposalsystem. (§5‐402.13)

PREMISES

FLOORS:Ifgradedtodrain,afloormaybeconcrete,machine‐laidasphalt,ordirtor

gravelifitiscoveredwithmats,removableplatforms,duckboards,orotherapprovedmaterialsthatareeffectivelytreatedtocontroldustandmud. (§6‐101.11)

WALLSANDCEILINGS:Thetemporaryshouldbecoveredwithacanopyorother

typeof overheadprotection,unlessthefooditemsofferedarecommercially


prepackaged fooditemsanddispensedintheiroriginalcontainers.• Wallsandceilings,whenrequired,aretobeoftightandsoundconstructionto

protectagainsttheelements,windblowndustanddebris,insects,orothersourcesthatmaycontaminatefood,foodcontactsurfaces,equipment,utensils,oremployees.(§6‐101.11)

• Windowanddooropeningsshallbeprotectedfrominsectsandrodentsby16meshto1inchscreen,properlydesignedaircurtain,orothereffectivemeans.(§6‐202.15)

LIGHTING: Adequatelightingbynaturalorartificialmeansshallbeprovided.

Lightbulbsshallbeshielded,coated,orotherwiseshatter‐resistantinareaswherethereisexposedfood;cleanequipmentandutensils;orunwrappedsingle‐serviceandsingle‐usearticles.(§6‐202.11)

REFUSE:Anadequatenumberofnon‐absorbent,easilycleanablerefusecontainers

shallbeprovidedbothinsideandoutsideofeachtemporarysite.Refusecontainersshall beremovedatafrequencythatwillminimizethedevelopmentofobjectionable odorsandotherconditionsthatattractorharborinsectsandrodents. Dumpsters shallbecovered,rodent‐proof,andnon‐absorbent. Greaseshallbedisposedof properlyandshallnotbedumpedontothegroundsurface.(§5‐501.13,5‐502.11,5‐ 502.12)

TOILETFACILITIES:Anadequatenumberofapprovedtoiletandhandwashing

facilitiesshallbeprovidedforfoodemployeesateachevent. Thetoiletfacilitiesshouldbeconvenientlylocatedtothefood preparationareasandbesupplied withtoilettissue. (§5‐203.12, 5‐204.11,6‐302.11)

CLOTHINGSTORAGE:Personalclothingandbelongingsshouldbestoredatadesignatedplaceinthetemporaryawayfromfoodpreparation,foodserviceand warewashingareas. (§6‐305.11,6‐403.11)

TOXICMATERIALS:Poisonousortoxicmaterialsshallbeproperlylabeled

andstoredsotheycannotcontaminatefood,equipment,utensils,andsingle‐serviceandsingle‐usearticles. Onlythosechemicalsnecessaryforthefoodserviceoperationshallbeprovided.(§7‐202.11,7‐202.12)

PESTS:TheTFEshallbemaintainedfreeofinsects,rodents,andotherpests.(§6‐

202.15)

Documents

Please complete this form and return to Sanders ounty