Temporary Food Permits Guidelines
These guidelines must be observed in order to obtain and retain a Temporary Food Permit for a function or bake sale. They are intended to protect you and your customer from food borne illness.
- Wash your hands to start and every time you do something different. Do not handle any ready to eat food with bare hands and wear sufficient hair cover.
- Do not smoke, eat or drink while working. Take a break and wash hands upon returning to work.
- Keep all food covered or behind a sneeze guard. Lids, plastic wrap or foil may be used. All food is to be covered when not being served.
- Potentially hazardous foods must be kept at or above 140 °F for hot food or 41 °F or below for cold food. Examples are meats and milk/egg products.
- Ice used for drinks must remain covered. Nothing may be stored in this ice for chilling.
- Self-service is allowed only where sneeze guards are provided or the food is pre-wrapped. Sugar, ketchup and similar foods must be in closed containers or individual packets.
- Reusable tableware may be used only if it has been washed and sanitized prior to use. Disposable dinnerware is a suitable alternative.
- Store and handle both reusable and disposable so as not to contaminate the food end. Pickup utensils by the handle. Open disposable cups from the bottom and only handle from the bottom.
- A chemical sanitizer must be used to clean utensil and food contact surfaces. For proper cleaning use:
- Hot soapy water to wash.
- Clean rinse water
- Sanitizer
Utensils and equipment must remain submerged in the sanitizer for at least 1 minute and then air dried only. Bleach in a 50 – 200 ppm solution is a common sanitizer.
- During fly season, steps must be taken to minimize their presence. If in a building, doors and windows must be screened or shut. Outdoors, all food items must be covered unless being served. If possible, a fan blowing on the food will keep flies to a minimum.
Questions? Please contact the Sanitarian at Environmental Health and Safety.
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