Food Safety - Temporary Retail Food Establishments

(couple sentences introducing topic and when you would do this activity)

Definition:

A temporary food service establishment is an establishment that may be authorized by the Department to operate at a fixed location for a period not to exceed fourteen (14) consecutive days in connection with a fair, carnival, circus, trade show, golf or other national sporting events, and other transitory gatherings organized by a community.

 

Event Coordinator:

The Event Coordinator must complete the Event Authorization (DHEC 1717) form and gain approval for the Food Vendors that will operate as a Temporary Food Service Establishments from DHEC prior to food service commencing.

 

It is the responsibility of the Food Vendors (Temporary Food Service Establishments) to comply with and operate per Regulation 61-25. The Department may conduct unscheduled inspections to evaluate compliance throughout the event.

 

Structural Requirements for a Temporary Food Service Establishment:

 

  • Floors, Walls, & Ceilings must be constructed of solid, cleanable material.
  • If Screening is used above wainscot, it must be 16 mesh per inch and may require additional application of canvas flaps or other effective devices.
  • Studs or Joists must be painted or sealed.
  • Lights must provide at least 20 foot candles of light and be shielded, covered, or otherwise shatter- resistant.
  • Outside Openings, including windows and screening, must be tight fitting and self-closing.
  • Service Windows must be self-closing, free-falling windows. Alternatively, air curtains may be approved if effective against dust and insects for the size of the window.
  • Water Source/System must be DHEC approved. Drinking water hoses must be food grade and be a different color than sewage hoses.
  • Sewage must be kept in closed containers adequate in number and capacity or directly discharged into an approved sewage system.
  • 3-Compartment Sink must be supplied with hot and cold water that are under pressure and the sink itself must be large enough to have two thirds of the largest piece of equipment submerged under water.
  • Hand Sink must have hot and cold water and must be supplied with soap and paper towels. The hand sink must also be separated from food/food contact areas via a splash guard or 12” of space.
  • Water Heaters must be of sufficient capacity to meet demand.
  • Back-Siphonage Device must be approved (see Reg.61-25 Chapter 5-402.11) and installed at the water connection.
  • Refrigeration must be adequate for cold storage needs and supplied with thermometers.
  • At least one food thermometer is required.
  • A Test Kit is required to accurately measure the parts per million concentration of approved sanitizer.

Operational Requirements for Temporary Food Service Establishments:

 

Priority Items

  • Employees with poor health or hygiene must be excluded from food preparation.

(2-201.11)

  • Handwashing must be done immediately before working with exposed food and between changing tasks. (2-301.14)
  • No Bare Hand Contact with Ready-to-Eat Food is allowed; use utensils, gloves, deli paper, or similar devices instead. (3-301.11)
  • Food must be from an approved source, not be adulterated or exposed to cross contamination. Food must be cooked to and/or held at proper temperatures. (3-101,3-201, 3-302, 3-401, 3-501.16)
  • Drinking Water system must be connected to an approved drinking water supply. (5-101.11)
  • Chemicals and food must be stored in separate areas to prevent contamination. (7-201.11)

Operational Items

  • A Hand Sink is required and must be supplied with pressurized hot/cold water, soap, and paper towels.
  • At least one food thermometer is required.
  • A Test Kit is required to accurately measure the parts per million concentration of approved sanitizer.
  • Food and Single Service Items must be protected from contamination.
  • Facility Surfaces such as floors, walls, ceilings, and sinks must be kept clean and in good repair.
  • Lights must provide at least 20 foot candles of light and be shielded, covered, or otherwise shatter-resistant.
  • Serving windows, doors, and outer openings must be closed or protected by an air curtain.
  • Trash cans must be adequate and garbage disposed of properly.

Please contact your area office for additional information.

 

Tags

Food Safety