FOOD STAND CHECKLIST 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 Page 2 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 Page 3 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. HOT HOLD EQUIPMENT 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 FOOD SOURCE 165°F Ground Meats (i.e. hamburger) 155°F Pork 145°F Seafood 145°F 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 Page 4 HANDWASHING STATION Page 5 Business Name HANDWASHING STATION REQUIREMENTS: 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). 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.