High Desert Food Festival - San Bernardino County Fairgrounds

(TFF) TEMPORARY FOOD FACILITY VENDOR REQUIREMENTS

extract from Public Health – Environmental Health Services

Print your checklist: >>TEMPORARY FOOD FACILITY CHECKLIST DOWNLOAD<<

 

SECTION 1: TEMPORARY FOOD FACILITY INFORMATION

Vendor Responsibilities

A Temporary Food Facility (TFF) may only operate at community events approved by the County of San Bernardino Department of Public Health, Division of Environmental Health Services (DEHS).

Each individual TFF booth must have a Temporary Event Health Permit.

Review Sections 1, 2 and 3 of this packet. Ensure all TFF operating requirements are met.

At the event, the vendors are encouraged to complete Section 4: Temporary Food Facility Self-Checklist contained in this packet and retain it on-site.

Fees

  • Fees are subject to change.

Food Safety Requirements

All food booths must comply with the Temporary Food Facility Operating Requirements set forth by DEHS. Food safety is everyone’s responsibility. The DEHS food inspection program, in partnership with the food industry, plays a major role in keeping food safe for consumers. Many people do not think about food safety until a food-related illness affects them or a family member. While the food supply in the United States is one of the safest in the world, the Centers for Disease Control and Prevention estimates that approximately 48 million people suffer from foodborne illness each year. Preventing foodborne illness and death remains a major public health challenge. To this end, DEHS Environmental Health Specialists inspect food establishments (including Temporary Food Facilities) to ensure safe food handling procedures are in place. Temporary Food Facilities should be aware of that a foodborne illness outbreak can occur if they do not properly handle food. Infections like Salmonella, E. coli, Listeria, Norovirus and botulism, among others, can cause death or permanent injuries such as blindness, kidney failure, hearing impairment, paralysis, and permanent neurological damage. Each year in the United States, more than 128,000 people are hospitalized, and 3,000 die due to complications from a foodborne illness. Factors contributing to foodborne illness include:

  • Temperature abuse during storage or transport
  • Improper cooking temperatures of food
  • Lack of hygiene and sanitation by food handlers
  • Cross-contamination between raw and ready-to-eat foods
  • Foods from unsafe sources

Temporary Food Facility operators should follow the Temporary Food Facility Operating Requirements set forth by DEHS to help avoid a foodborne illness outbreak.

Other Important Notes

NO HOME PREPARATION OR STORAGE OF FOOD IS ALLOWED except for registered and/or permitted Cottage Food Operations.

All utensils and non-prepackaged foods must be covered or wrapped to protect from contamination during transportation and storage.

Barbequing is the only food preparation that is allowed outside the booth.

Remember that all cooking equipment, other than barbeques, must be kept
inside the approved booth per DEHS requirements.

SECTION 2: TEMPORARY FOOD FACILITY OPERATING REQUIREMENTS FOR NON-PREPACKAGED FOOD

What do I need to know before setting up a Temporary Food Facility (TFF)?

A TFF may only operate at community events approved by DEHS. Prior to an event, ALL Temporary Food Facilities must have a permit to operate. In addition to a permit, food operators must meet the following food booth requirements, which are adapted by the County and State Health and Safety Codes.

What type of food booth construction/enclosure is acceptable?

All food preparation, as well as exposed or unprotected food, shall be within an approved enclosure. The ceiling, walls and floors of the enclosure shall be constructed of acceptable materials.

  • Ceilings constructed of: canvas or tarps
  • Walls constructed of: canvas, tarps, plywood, fine-mesh window screening.
  • Floors constructed of: tarps, plywood, concrete, asphalt. The floor must be smooth and cleanable.

Grass or dirt floors are NOT acceptable and must be covered. Each booth shall indicate the name, city, and telephone number of the booth operator or permittee in letters legible and clearly visible to patrons.

NOTE: Remember that all cooking equipment, other than barbeques, must be kept inside the approved booth per DEHS requirements.

Are handwash sinks required in all food booths?

All booths with non-prepackaged food must have an approved method of handwashing. The preferred method is a sink with pressurized hot and cold running water. This set up is required for events lasting more than 3 days. For events lasting 3 consecutive days or less, a simplified hand wash set
up is allowed: a minimum of 5 gallons of preheated water in a container, with a spigot or spout (i.e. Igloo or Cambro) that provides a continuous flow of warm water leaving hands free for washing (no push button spigots). Both methods must include a bucket or container to collect the wastewater, a filled pump soap dispenser, and single use paper towels. Hand sanitizers do not replace handwashing. Handwash sinks may not be shared and must be located within each booth. A utensil sink cannot be used for handwashing. Hands must be washed with soap immediately before all food preparation and after any activity that may contaminate your hands such as going to the bathroom, smoking, handling raw meats, coughing, sneezing and eating.

What kind of warewash sink is acceptable?

A three compartment unit for cleaning equipment and utensils and other general cleaning purposes is required. The sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. One compartment must hold hot soapy water (min. 100 ˚F) for washing. The second compartment is to be filled with clear water for rinsing. The third compartment must contain a sanitizing solution of 100 ppm chlorine/bleach or 200 ppm quaternary ammonia. (NOTE: Never mix chlorine and quaternary ammonia into the same compartment.) Test strips must be available for testing the sanitizer concentration. Change water and replace soap and sanitizer frequently. Utensils should be air dried after sanitizing and prior to use.

Each booth, which requires water for utensils and hand washing, shall provide a supply of at least 20 gallons of water per day. Warewash units must have approved overhead protection.

We’re only selling snow cones or hot dogs. Do we still need an enclosed food booth?

Food such as popcorn, snow cones, pretzels, churros, nachos, ice, hot dogs and the related equipment used in their preparation, are exempt from the food booth enclosure requirements when contained within an approved, fully-protected food compartment (case) which has four sides plus top and bottom. This compartment is to be constructed of Plexiglas or stainless steel.
Sugar, syrup, salt or similar items used with above food items shall also be within the food compartment or in approved dispensers.

Can I use my food cart?

Food carts that operate under a Mobile Food Facility permit may operate at a TFF event without an additional permit. However, the cart must be operated in compliance with Mobile Food Facility guidelines. This means the cart must be used for its intended purpose. Food carts that do not have a Mobile Food Facility Permit must obtain a TFF permit in order to operate at a TFF event. Food carts are subject to all TFF requirements.

How should food, utensils and equipment be stored?

All food, utensils and equipment shall be stored, displayed, and served so they are protected from contamination, and shall be stored off the floor on shelving, boxes, or pallets.

How can I prevent foodborne illness?

Potentially Hazardous Food consists of items such as hamburger, chicken, pork, rice and dairy products. Meat items need to be cooked to an internal temperature of 165. Use an accurate metal-probe thermometer measuring from 0F to 220F to check temperatures. Hot food must not be left in the “Temperature Danger Zone” of 45F to 135F.

1. Hot food: Keep food temperatures at 135F or above (Hot food to be disposed of at end of day).

2. Cold food: Keep food temperatures at 41F or below (45F if disposed at end of day).

3. Transported food must be protected from contamination, in approved containers capable of maintaining required holding temperatures listed above.

4.All food that is sold, given away or dispensed from a temporary food facility shall be from an approved source, safe and unadulterated. It is advisable to save sales receipts. The inspector may request verification of the source of the purchased products.

No food prepared or stored in a private home may be used, stored, served, and offered for sale, sold or given away in a temporary food facility, except for registered and/or permitted Cottage Food Operations. Food preparation in RVs is not allowed.

How can I protect the food?

Food workers must wash hands as frequent as necessary with warm water and soap.
Hand sanitizers do not replace handwashing.

Single use gloves may be used. Wash hands before putting on gloves and change gloves when switching tasks or when gloves become soiled or worn.

Food contact surfaces (cutting boards) must be regularly cleaned then sanitized with an approved sanitizer (100 ppm chlorine or 200 ppm quaternary ammonia) to prevent cross-contamination.

Sneeze guards or food covers must be approved and cleanable.

Food samples must be offered to the customer by using napkins, plastic cups, toothpicks, forks etc. Customer self-service is prohibited.

Food handlers must not work in food booths when ill.

Hair restraints must be worn. Employees must wear clean clothes / aprons. Employees’ belongings shall be stored separate from food and utensils.

What type of equipment do I need?

Cold holding: mechanical refrigeration, freezer or ice chests.

  • Accurate thermometers are required to monitor temperatures.

Hot holding: steam table, crock-pots, chafing dishes or hot holding cabinets.

  • All units shall be pre-heated prior to holding the food.

How can I control insects? What do I do with waste?

Keep food covered to protect it from insects. Place garbage and paper waste in a refuse container with a tight-fitting lid. Dispose of wastewater in a sewer-connected sink or approved holding tank.

What about barbeques (BBQs)?

All BBQs must meet the requirements of DEHS and the Fire Department. Only BBQ fuels that have been approved by the Fire Department may be used.

  • BBQs are only permitted outside of the booth.
  • BBQs do not include griddles, ranges, ovens, and pits.
  • Homemade BBQs are not permitted.
  • All BBQs MUST have a cleanable cooking surface.

The BBQ must be roped off or otherwise protected from the public.

Foods must be placed directly on the grill (not cooked in a pan, skillet, or in foil).

Foods stored at the BBQ are limited to those that can be barbecued directly on the grill and condiments such as BBQ sauce, relish, and catsup that are prepackaged or dispensed from approved pump-type, pour type or squeeze type containers. Buns rolls or garnishes such as lettuce, tomatoes, or pickles are not permitted to be stored at, or served from the BBQ.

No cutting of meat is allowed on the BBQ.

All food prep/ storage must be conducted inside the enclosed booth.

Open-air BBQ must be protected from dust and other contamination by way of an approved lid or overhead protection.

No animals allowed within 20 feet of an open-air BBQ.

What about ice?

It is recommended that the ice be chipped, crushed, or in cubed form for food storage.

Ice that is going to be consumed must be store bought or made on site.

Ice used for keeping food cold cannot be used for consumption.

Like other foods, ice must be stored off the ground and away from contamination.

Ice scoops must be used for dispensing ice for consumption. Store ice scoop(s) in cleanable protective container(s) outside of the ice bin/container.

How do I dispense condiments?

All condiments must be dispensed from a squeeze bottles, pump dispensers, individual packets or condiment containers with self-closing lids.

Miscellaneous

Animals are prohibited within 20 feet of food booth, storage areas and by the barbeque. Smoking is prohibited within 20 feet of food booth, storage areas and by the barbeque.

SECTION 3: TEMPORARY FOOD FACILITY OPERATING REQUIREMENTS FOR PREPACKAGED FOOD

What do I need to know before setting up a temporary food facility (TFF)?

A TFF may only operate at community events approved by the DEHS. Prior to an event, ALL temporary food facilities must have a permit to operate. In addition to a permit, operators must meet the following food booth requirements, which are adapted by County and State Health and Safety Codes.

What is prepackaged food?

Prepackaged food is food in its original, unopened container from the manufacturer that is
properly labeled with the company name, address, ingredients and net weight.

What type of food booth construction/enclosure is acceptable?

A vendor selling prepackaged food is required to have overhead protection (canopy). Each booth shall indicate the name, city, and telephone number of the booth operator or permittee in letters legible and clearly visible to patrons.

How can I prevent foodborne illness?

Provide an accurate metal-probe thermometer measuring from 0F to 220F to check temperatures. Hot food must be kept hot and cold food must be kept cold. Food must NOT be left in the “Temperature Danger Zone” of 45F to 135F.

1. Hot food: Keep food temperatures hot at 135F or above (hot food to be disposed of at end of day).

2. Cold food: Keep food temperatures at 41F or below (45˚F if disposed at end of day).

3. Transported food must be protected from contamination, in approved containers capable of maintaining required holding temperatures listed above.

All food that is sold or given away from a temporary food facility shall be from an approved source: safe and unadulterated. It is advisable to save sales receipts. The inspector may request verification of the source of the purchased products. No home canned or home processed foods shall be permitted within a temporary food facility, except for registered and/or permitted Cottage Food Operations.

How can I protect the food?

Food shall be stored at least 6 inches above ground on shelving, boxes or pallets.

Food shall be stored to prevent exposure to the elements (dust, moisture), rodents, and insects.

Employee(s) belongings shall be stored separate from food.

What type of equipment do I need?

Cold holding: mechanical refrigeration, freezer or ice chests.

– Accurate thermometers are required to monitor temperatures.

Hot holding: steam table, crock-pots, or hot holding cabinets.

– All units shall be pre-heated prior to holding the food.

How can I control insects? What do I do with waste?

Place garbage and paper waste in a refuse container with a tight-fitting lid. Dispose of wastewater in a sewer-connected sink or approved holding tank.

Can I give out unwrapped samples of my food product?

As a prepackaged food vendor, all food must be given to the customer in a pre-packaged state. Requirements for a non-prepackaged food vendor must be met.

Miscellaneous

Animals are prohibited within 20 feet of food booth and storage areas. Smoking is prohibited in the food booth and storage areas.