Temporary Food Stand Requirements

FOOD STAND CHECKLIST
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No Ill Workers
Tent
Hand Washing Station Set up and
Stocked with Soap and Towels
Single Use Plastic/Rubber Gloves
Hair Restraints
Food From Approved Source
Refrigeration and Hot Hold Equipment
Thermometers
Sanitizer and Test Strips
Enough-Tongs/Scoops/Deli Paper
Food Protection
(covers,shields,sneeze guards)
Three bucket utensil wash station
(if needed)
Tables/shelving-food off ground
Grill and fryer-container for grease/
coals
Screened Enclosure For Food Prep
Clean and Sanitized Food and Non
-Food Contact Surfaces.
No Eating and Drinking in Food
Stand
Temporary Food
Stand Requirements
Temporary Restaurant Permit
information can be found at :
Eau Claire City-County Health
Department
720 Second Ave
Eau Claire, WI 54703
715-839-4718
Echealthdepartment.org
LICENSING
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GENERAL FOOD SAFETY
Page 7
THERMOMETERS
Please call the Eau Claire City-County
Health Department to discuss the permit
process. The Health Department main
number is 715-839-4718.
In general all businesses will be required
to obtain a Temporary Restaurant Permit.
If your business is operating in the City of
Eau Claire you will also need to obtain the
City of Eau Claire Temporary Restaurant
Permit. Call the Health Department For
Fees.
Non-profit groups are allowed to operate
up to three days with only having to get a
City of Eau Claire Temporary Permit or
County Non-profit Temporary Permit.
Events lasting for more than 3 days or
operating in a licensing year for more than
3 days will require full temporary
licensing. Contact the Health Department
to go over fees and food service at least
7-14 days before your event.
The only way to know if your food and
equipment is working or at proper temperature is to use a thermometer.
 All cold storage must have a thermometer
in it to monitor cold hold temperatures.
 Provide a metal stem dial or digital
thermometer to take food temperatures.
 A digital thermometer is required when
cooking thinner foods. i.e. hamburger
KEEP HOT FOODS HOT 135°F
KEEP COLD FOODS COLD 41°F
REHEAT FOODS
165°F
Avoid having to cook and cool foods. Prepare foods
onsite or purchase commercially prepared food that can
be reheated onsite.
Review your menu with the Health Department!
SANITIZING EQUIPMENT
FOOD SAFETY
HEALTH AND SAFETY
Page 6
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FOOD WORKERS
COLD HOLD EQUIPMENT
Mechanical refrigeration or freezers will be required for
events lasting more than four hours.
If the event is less than four hours insulated coolers will
be allowed.
Store raw foods below ready-to-eat foods in a refrigerator
and if using an insulated cooler store in a separate cooler.
KEEP COLD FOODS AT 41°F OR BELOW.
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HOT HOLD EQUIPMENT
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Electrical hot hold equipment is required.
Sternos are not allowed for hot hold. Health Department approval required.
Approved hot hold equipment: Nesco roasters, steam
tables, propane grills
Provide enough hot hold equipment for all food at stand.
Consult with the Health Department concerning other
hot hold methods.
HOT FOODS MUST BE HELD AT 135°F OR ABOVE.
COOKING TEMPERATURES
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FOOD SOURCE
165°F
Ground Meats (i.e. hamburger)
155°F
Pork
145°F
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Seafood
145°F
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Commercially precooked foods
135°F
All food workers must wash their hands before handling
food.
No bare hand contact with ready-to-eat food. Use single
use gloves, tongs, scoops, or deli paper.
Do not eat, drink, or use tobacco in food stand.
Food workers must wear hair restraints.
Provide someone who can be considered the person in
charge who will enforce employee hygiene.
Poultry, Stuffed Meats
Other potentially hazardous foods 145°F
Food workers/volunteers will not work if they are ill
and/or experiencing signs and symptoms of food
borne illness or diagnosed with a communicable
disease:
1. Fever
2. Diarrhea
3. Vomiting
4. Jaundice
5. Sore throat with fever
6. A lesion containing pus that is open or draining
NO HOME PREPARED OR CANNED FOODS
ALLOWED!
All food must be from an approved source.
All water must be potable.
*If you are connecting to a water source at your event then a
ASSE1011 backflow preventer and food grade hoses will be
required at the connection.
FOOD STAND REQUIREMENTS
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HANDWASHING STATION
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Business Name
HANDWASHING STATION REQUIREMENTS:
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All food stands will operate under a tent or awning.
Check with the Fire Department regarding cooking under
a tent.
Screening may be required if extensive food prep is done
onsite.
Dirt floors and concrete floors (i.e. Phoenix Park) will require some form of covering.
Food stands may not be located within 100 feet of an animal enclosure.
Keep all supplies off the ground.
Do not eat, drink, or smoke in food stand.
Food must be protected while on display by shields,
sneeze guards, or other means.
Provide enough utensils for the event or set up a 3 bucket
utensil wash station (see page 7).
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Set up handwash station before any food preparation begins.
Locate the handwash station so that all employees and volunteers have access.
Keep the station supplied with soap, water, and
paper towel.
A Push button dispenser is not allowed.
DO NOT DISPOSE OF LIQUID WASTES
DOWN STORM DRAINS!
Dispose of wastes in porta potties or at a
designated location.