Requirements for Temporary Food Establishments

• No ill employees
• Certified food handler and copy of their certificate on site
• Potable (drinkable) water for hand washing and food prep (see picture below)
• Employees must wash hands at appropriate intervals
• Adequate insect and rodent control
• A trash receptacle must be provided
• Employees wearing hats, hair nets, or visors
• Chemicals stored separately from the food and single service items
• Adequate facilities and equipment to maintain food temperatures
• No bare hand contact with ready-to-eat food; gloves, utensils, deli tissue, tongs, etc. must be used
• Hand washing station should be equipped with soap and paper towels
• Catch basin provided to hold hand washing wastewater until the water is disposed into sanitary sewer system (do not discharge the waste into storm sewers or on the ground)
• Food from approved sources (no home-prepared foods can be used or offered to the public)
• Potable water hoses are of food grade quality and incoming sources of water must have back-siphonage preventers installed
• Thermometer for checking food temperatures (potentially hazardous foods must be held below 41˚ F or above 135˚ F)
• A three-compartment sink supplied with potable water is washing and sanitizing food equipment on-site (see picture below)
• Sanitizer such as chlorine (bleach) or quaternary ammonia to sanitize all food contact surfaces. Proper sanitizing concentrations: chlorine 50-200 ppm* and quaternary ammonia 200 ppm* (*or as otherwise indicated by the Code of Federal Regulations [CFR] or by the manufacturer of the product)
• Chemical test strips to test concentration of sanitizers
• Employees not permitted to smoke or eat in food prep areas (drinks must be from a closed beverage container)
• Foods, utensils, and all single-service items must be stored at least six inches off the floor or ground
• Do not store food or other items in ice that is to be used for human consumption

Proper Hand Wash Station

Proper Temporary Dish Washing Station