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operate at a fixed location in conjunction with a single event or celebration such as a fair, carnival, circus, public exhibition, anniversary sale, or occasional sales promotion. They are usually found in locations where keeping foods safe and sanitary is a real challenge. This guide will help you lower the risk of food poisoning during your event.
1
Temporary food establishments must be more than 100 feet from a barn or enclosure housing animals or other sources of odors, flies, or insect infestations. Toilet facilities should be located nearby.
2
In Portage County, temporary food establishments must have a roof and sidewalls made of approved materials such as wood, canvas, plastic, etc., which will provide protection from splash, dust, and inclement weather.
Dirt floors shall be covered with approved material such as wood racks, plywood, or shredded bark, which will provide protection from splash and dust. The use of saw dust or similar dust producing materials is prohibited.
Except for grills and barbecue pits, all food preparation areas, steam tables, uncovered food held for service and utensil washing areas must be effectively enclosed or screened. All means of cooking at counters, grills, barbecue pits, and other types of cooking must be in an enclosed area effectively separated, so as not to be accessible to the public, by using fence, rope, or similar means.
3
A potable water supply from an approved source must be provided on the premises for use in food preparation, utensilwashing, and employee hand washing. An electric or gas heating device is required to heat water for hand washing and utensil washing. Temporary food establishments which do not have water under pressure are required to provide water through: a supply of containers of commercially bottled drinking water; one or more closed portable water containers; an enclosed vehicular water tank; an on-premises water storage tank; or piping, tubing, or hoses connected to an adjacent approved source. W ater supplies that are connected to hoses shall be protected by an approved backflow prevention device.
4
. Keep your menu simple, and keep potentially hazardous foods (meats, eggs, dairy products, potato salad, cut fruits and vegetables, etc.) to a minimum. Avoid using leftovers. Cook to order, so as to avoid the potential for bacterial contamination. Use only foods for approved sources and do not prepare food at home. Keep in mind that the health department may limit the number of persons served, methods of food preparation and storage, the kinds of utensils used or the type of food served to protect the health and safety of the general public.
5
Use a food thermometer to check on cooking and cold holding temperatures of potentially hazardous foods. Hot potentially hazardous foods must be maintained at 135°F or higher in an approved holding unit. An accurate metal stem thermometer must be provided for checking internal temperatures of cold and hot potentially hazardous foods. The metal stem thermometer must be gauged 0° to 220°F.
6
Heat foods to above 165°F within
30 minutes. Do not attempt to heat foods in crock pots, steam tables, or other hot holding devices, or over sterno.
7
Foods that require refrigeration must be cooled to 41°F as quickly as possible and held at that temperature until ready to serve.
Mechanical refrigeration is required for storing all potentially hazardous foods at 41°F or less.
An accurate and visible thermometer must be located in each refrigeration unit.
To cool foods down quickly, use an ice water bath
(60% ice to 40% water), stirring the product frequently, or place the foods in shallow pans no more than 4 inches deep and refrigerate. Pans should not be stored one on top of the other and lids should be off or ajar until the food is completely cooled. Check the temperature periodically to see if the food is cooling properly (135°F to 70°F within 2 hours and 70°F to
41°F or lower within 4 hours). Bottled or canned beverages may be stored in ice water provided the tops of the cans and bottles are not submerged and a chlorine residual of 50 ppm is maintained in the ice water.
shall not be used for beverage storage and must be stored in a food grade drained container. Use a scoop to dispense ice, never the hands. All nonperishable food must be stored in its original container a minimum of 6 inches above the floor of the temporary food establishment. Nonperishable food which is not stored in its original container must be stored in an approved food grade covered container, and if the food item is not readily recognizable, must be labeled for content.
8
.
Sugar, cream, mustard, ketchup, and similar products shall be served from individual packages or approved dispensers unless they are served by the food service employees. Items such as pickles, onions, and relish shall be served by food service employees unless individually packaged. Plastic squeeze bottles, pumps, and similar types of dispensers must be fabricated so as to be smooth, easily cleanable, and capable of being completely disassembled for washing, rinsing, and sanitizing.
9
All single service utensils shall be stored in the original container effectively protected from dust, insects, and other contamination and be stored a minimum of 6 inches off the floor.
Single-service straws, knives, forks, spoons, and toothpicks which are self-serving to the customer, shall be individually wrapped unless served through an approved dispenser or dispensed individually by a food service employee to the customer. All single-service paper cups shall be dispensed by means of a covered dispenser which provides protection to the interior and lip contact surfaces from dust and careless handling.
10
Temporary food establishments shall be connected to an approved sewage disposable system when such system is available. W hen not available, liquid waste must be stored in an approved liquid waste container, the contents of which shall be disposed at a location which will not create a fly, odor, or a nuisance problem. Containers for liquid waste must be maintained in a sanitary condition.
11
Hot water or tempered water must be provided for hand washing. If potable water is under pressure at the temporary food establishment, a single compartment stainless steel or porcelain hand washing sink with proper liquid waste disposal must be used.
The utensil pre-wash sink may also serve as the required hand washing facility. W here potable water is not under pressure, handwashing facilities shall consist of a covered insulated container (5 gal. min.) W ith a non-self-closing spigot or valve that allows a continuous flow of water. Disposable towels, soap and a waste receptacle shall be provided in the area of the hand washing facilities.

12
Only healthy workers should prepare and serve food.
Anyone who shows symptoms of a disease -
- cramps, nausea, fever, vomiting, diarrhea, jaundice, etc. -- or who have open sores or infected cuts on the hands should not be allowed in the food booth.
W orkers should wear clean outer garments and must not smoke in the booth.
13
Bare hand contact with ready-to-serve foods is not permitted. Use disposable gloves, tongs, napkins, or other utensils to handle food.
14
Hair restraints are required for all personnel directly involved with the preparation of food and/or utensil washing. Effective hair restraints are considered to be either a hair net or cap. Visors may be worn in conjunction with a hair net.
15
Garbage and refuse shall be routinely removed from the immediate area around the temporary food establishment to prevent the attraction of flies and the creation of odor and nuisance problems. Insecticides shall be used in compliance with label instructions.
Garbage cans shall be covered.
16
Use disposable utensils for food service. Keep your hands away from food contact surfaces, and never reuse disposable items. W hen multi-use utensils are being used, hot and cold water under pressure, a threecompartment sink with a pre-washing sink, or a fourcompartment sink with an adequate draining facility for air-drying equipment is required. Dishes and utensils must be washed after each use in the following manner: 1) pre-wash
(scrape and soak), 2) wash in a good detergent, 3) rinse in clean water, 4) immerse in a 100 ppm bleach solution or other approved sanitizer for two minutes, and 5) air dry. Test sanitizing rinse with chemical test strips prior to dishwashing. W hen water is not under pressure and utensils are limited to tongs, spatulas, scoops, etc.; three dishpans of adequate size may be used for washing, rinsing, and sanitizing. Please note that food service is limited to prepared food items (pre-formed meats, pre-made pizzas, etc.) and food preparation is limited to cooking or reheating for immediate service.
17
Rinse and store your wiping cloths in a sanitizing solution (for example, 1 capful of bleach and 2 gallons of water). Change the solution as it becomes soiled.
18
Keep foods covered to protect them from insects. Store pesticides away from food. W hen you apply them follow label directions, avoiding contamination of food, equipment, or other food contact surfaces. All pesticides must be approved for restaurant use.
Place garbage and paper wastes in a refuse container with a tightfitting lid. Dispose of waste water in a sewer or public toilet.
19
Toxic products must not be used in a way that contaminates food, equipment or utensils, or in a way that constitutes a hazard to employees or other persons, or in a way other than in full compliance with the manufacturer’s label. Toxic products shall not be stored above food, food equipment, utensils, or single-service articles.
"Portage County provides employment and services to any eligible person without regard to age, race, religion, color, sex, national origin, ancestry, handicap, physical condition, developmental disability [as defined in s.51.01(5)], arrest or conviction record [s.111.32], sexual orientation, marital status, or ability to pay."
1423S
Rev. 7/11/06
F O O D S A F E T Y
AT
T E M P O R A R Y
E V E N T S

THE TOP SIX CAUSES
OF FOOD POISONING
F rom past experience the U.S. Centers for
Disease Control and Prevention list these six circumstances as the ones most likely to lead to illnesses. Check through the list to make sure your event has covered these common causes of food borne disease:
G
Inadequate Cooling and Cold Holding
More than half of all food poisonings are due to keeping foods out at room temperature for more than 2-4 hours.
G
Preparing Food Too Far Ahead of Service
Food prepared 12 or more hours before service increases the risk of temperature abuse.
G
Poor Personal Hygiene and Infected
Personnel
Poor hand washing habits and food handlers working while ill are implicated in 1 out of every 4 food poisonings.
G
Inadequate Reheating
When leftovers are not reheated to above 165°F, illness often results
G
Inadequate Hot Holding
Cooked foods not held at above 135°F or cold foods held above 41°F, until served can become highly contaminated.
G
Contaminated Raw Foods & Ingredients
Serving raw shellfish or raw milk that is contaminated, or using contaminated raw eggs in sauces and dressings, has often led to outbreaks of food borne disease. It is always safer to use pasteurized products.
Rem em ber: W hen in doubt, throw it out !
THE TOP SIX CAUSES
OF FOOD POISONING
F rom past experience the U.S. Centers for
Disease Control and Prevention list these six circumstances as the ones most likely to lead to illnesses. Check through the list to make sure your event has covered these common causes of food borne disease:
G
Inadequate Cooling and Cold Holding
More than half of all food poisonings are due to keeping foods out at room temperature for more than 2-4 hours.
G
Preparing Food Too Far Ahead of Service
Food prepared 12 or more hours before service increases the risk of temperature abuse.
G
Poor Personal Hygiene and Infected
Personnel
Poor hand washing habits and food handlers working while ill are implicated in 1 out of every 4 food poisonings.
G
Inadequate Reheating
When leftovers are not reheated to above 165°F, illness often results
G
Inadequate Hot Holding
Cooked foods not held at above 135°F or cold foods held above 41°F, until served can become highly contaminated.
G
Contaminated Raw Foods & Ingredients
Serving raw shellfish or raw milk that is contaminated, or using contaminated raw eggs in sauces and dressings, has often led to outbreaks of food borne disease. It is always safer to use pasteurized products.
Rem em ber: W hen in doubt, throw it out !
THE TOP SIX CAUSES
OF FOOD POISONING
F rom past experience the U.S. Centers for
Disease Control and Prevention list these six circumstances as the ones most likely to lead to illnesses. Check through the list to make sure your event has covered these common causes of food borne disease:
G
Inadequate Cooling and Cold Holding
More than half of all food poisonings are due to keeping foods out at room temperature for more than 2-4 hours.
G
Preparing Food Too Far Ahead of Service
Food prepared 12 or more hours before service increases the risk of temperature abuse.
G
Poor Personal Hygiene and Infected
Personnel
Poor hand washing habits and food handlers working while ill are implicated in 1 out of every 4 food poisonings.
G
Inadequate Reheating
When leftovers are not reheated to above 165°F, illness often results
G
Inadequate Hot Holding
Cooked foods not held at above 135°F or cold foods held above 41°F, until served can become highly contaminated.
G
Contaminated Raw Foods & Ingredients
Serving raw shellfish or raw milk that is contaminated, or using contaminated raw eggs in sauces and dressings, has often led to outbreaks of food borne disease. It is always safer to use pasteurized products.
Rem em ber: W hen in doubt, throw it out !
THE TOP SIX CAUSES
OF FOOD POISONING
F rom past experience the U.S. Centers for
Disease Control and Prevention list these six circumstances as the ones most likely to lead to illnesses. Check through the list to make sure your event has covered these common causes of food borne disease:
G
Inadequate Cooling and Cold Holding
More than half of all food poisonings are due to keeping foods out at room temperature for more than 2-4 hours.
G
Preparing Food Too Far Ahead of Service
Food prepared 12 or more hours before service increases the risk of temperature abuse.
G
Poor Personal Hygiene and Infected
Personnel
Poor hand washing habits and food handlers working while ill are implicated in 1 out of every 4 food poisonings.
G
Inadequate Reheating
When leftovers are not reheated to above 165°F, illness often results
G
Inadequate Hot Holding
Cooked foods not held at above 135°F or cold foods held above 41°F, until served can become highly contaminated.
G
Contaminated Raw Foods & Ingredients
Serving raw shellfish or raw milk that is contaminated, or using contaminated raw eggs in sauces and dressings, has often led to outbreaks of food borne disease. It is always safer to use pasteurized products.
Rem em ber: W hen in doubt, throw it out !

CLEAN HANDS FOR
CLEAN FOODS
S ince the staff at temporary food service events may not be professional food workers, it is important that they be thoroughly instructed in the proper method of washing their hands. The following may serve as a guide:
G
Use soap and water.
G
Rub your hands vigorously as you wash them.
G
Wash ALL surfaces, including:
- back of hands
- wrists
- between fingers
- under finger nails using a good brush.
G
Rinse your hands well.
G
Dry hands with paper towel .
G
Turn off the water using paper towel instead of your bare hands.
Wash your hands in this fashion before you begin work and frequently during the day, especially after performing any of these activities:
!
Using the toilet !
Smoking
!
Handling raw food
!
Coughing or sneezing
!
!
Handling soiling items
Scraping tableware
!
Touching hair, face, !
Disposing of or body garbage
CLEAN HANDS FOR
CLEAN FOODS
S ince the staff at temporary food service events may not be professional food workers, it is important that they be thoroughly instructed in the proper method of washing their hands. The following may serve as a guide:
G
Use soap and water.
G
Rub your hands vigorously as you wash them.
G
Wash ALL surfaces, including:
- back of hands
- wrists
- between fingers
- under finger nails using a good brush.
G
Rinse your hands well.
G
Dry hands with paper towel .
G
Turn off the water using paper towel instead of your bare hands.
Wash your hands in this fashion before you begin work and frequently during the day, especially after performing any of these activities:
!
Using the toilet !
Smoking
!
Handling raw food
!
Coughing or sneezing
!
!
Handling soiling items
Scraping tableware
!
Touching hair, face, !
Disposing of or body garbage
CLEAN HANDS FOR
CLEAN FOODS
S ince the staff at temporary food service events may not be professional food workers, it is important that they be thoroughly instructed in the proper method of washing their hands. The following may serve as a guide:
G
Use soap and water.
G
Rub your hands vigorously as you wash them.
G
Wash ALL surfaces, including:
- back of hands
- wrists
- between fingers
- under finger nails using a good brush.
G
Rinse your hands well.
G
Dry hands with paper towel .
G
Turn off the water using paper towel instead of your bare hands.
Wash your hands in this fashion before you begin work and frequently during the day, especially after performing any of these activities:
!
Using the toilet !
Smoking
!
Handling raw food
!
Coughing or sneezing
!
!
Handling soiling items
Scraping tableware
!
Touching hair, face, !
Disposing of or body garbage
CLEAN HANDS FOR
CLEAN FOODS
S ince the staff at temporary food service events may not be professional food workers, it is important that they be thoroughly instructed in the proper method of washing their hands. The following may serve as a guide:
G
Use soap and water.
G
Rub your hands vigorously as you wash them.
G
Wash ALL surfaces, including:
- back of hands
- wrists
- between fingers
- under finger nails using a good brush.
G
Rinse your hands well.
G
Dry hands with paper towel .
G
Turn off the water using paper towel instead of your bare hands.
Wash your hands in this fashion before you begin work and frequently during the day, especially after performing any of these activities:
!
Using the toilet !
Smoking
!
Handling raw food
!
Coughing or sneezing
!
!
Handling soiling items
Scraping tableware
!
Touching hair, face, !
Disposing of or body garbage