operational guidelines for mobile food facilities (mff)

operational guidelines for mobile food facilities (mff)
City and County of San Francisco
DEPARTMENT OF PUBLIC HEALTH
ENVIRONMENTAL HEALTH
Operating Requirements for Mobile Food Facilities (MFF)
The California Retail Food Code provides the authority for these requirements.
Requirements for All Mobile Food Facilities (MFF)
All food handlers shall wash their hands with liquid soap and warm water often before starting work,
after going to the restroom, and during work after:
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Handling raw food
Touching hair, face or body parts
Sneezing and coughing
Smoking
Eating or drinking
Taking out of garbage
Touching anything that may contaminate hands
Note: Gloves shall be worn if employees have cuts, sores, rashes, artificial nails, nail polish and rings. The
use of tobacco in any form is prohibited within MFF. Fingernails must be kept clean and trimmed.
All food handlers shall wear clean outer garments at all times while engaged in handling food, utensils or
food contact equipment. Food handler shall wear hair restraints like a hairnet or cap.
Hot and cold water shall be supplied to the hand washing sink and warewashing sink. The minimum
water temperature for MFF conducting warewashing is 120°F. For MFFs using hand washing sink only, a
minimum of 100°F is required.
All cold, potentially hazardous foods shall be maintained at 41°F or below and hot foods maintained at
135°F or above. An accurate thermometer shall be provided to facilitate checking of food temperatures.
All foods shall be manufactured, produced, prepared, stored, kept for sale and served so as to be pure
and free from adulteration and spoilage; shall have been obtained from an approved source and shall be
protected from dirt, vermin, unnecessary handling, droplet contamination and overhead leakage.
Condiments shall be prepackaged or placed in approved dispensing devices.
All potable water tanks and waste water tanks shall be thoroughly flushed and sanitized during the
servicing operations.
Cleaning supplies and wiping cloths shall be stored in an area away from all food and food equipment.
Any discharge of wastewater onto the surface of the ground is strictly prohibited. Waste tank outlets
shall be maintained closed or tightly capped and shall be maintained in good repair. All waste water
generated by the vehicle shall be disposed at an approved commissary or at an approved facility.
The hose used to fill-up the potable water tank shall be food grade and protected against any kind of
contamination.
Revised: 04/2012
Mobile Food Facility Inspection Program
Page 2 of 3
Operational Requirements for Unenclosed Mobile Food Facilities Selling Prepackaged Foods
All food items shall be from an approved source.
Mobile facilities handling prepackaged, potentially hazardous foods like cold sandwiches shall maintain
the temperature of foods at or below 41°F by using an approved mechanical refrigeration unit.
Foods can be prepared and packaged only in an approved commissary or any approved food facility.
Operational Requirements for Unenclosed Mobile Facilities with Limited Food Preparation
Limited food preparation means food preparation that is restricted to one or more of the following:
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Heating, frying, baking, roasting, popping, shaving of ice, blending, steaming or boiling of hot
dogs, or assembly of non-prepackaged food.
Dispensing and portioning of non-potentially hazardous food.
Holding, portioning and dispensing of any foods that are prepared for satellite by the onsite
permanent food facility or prepackaged by another approved source.
Slicing and chopping of food on a heated cooking surface during the cooking process.
Cooking and seasoning to order.
Preparing beverages that are for immediate service, in response to an individual consumer
order, that do not contain frozen milk products.
Limited food preparation does not include any of the following:
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Slicing and chopping unless it is on the heated cooking surface.
Thawing.
Cooling of cooked potentially hazardous food.
Grinding raw ingredients or potentially hazardous foods.
Reheating of potentially hazardous foods for hot holding, except for steamed or boiled hot dogs
and tamales in the original, inedible wrapper.
Hot holding of non-prepackaged, potentially hazardous food, except for roasting corn on the
cob, steamed or boiled hot dogs, and tamales in the original, inedible wrapper.
Washing of foods.
Cooking of potentially hazardous foods for later use.
All potentially hazardous foods shall be cooked to order.
All raw ingredients shall be peeled, sliced, chopped or prepared in advance at the commissary or any
approved food facility.
Food handling shall be conducted within the approved food compartment. This requirement applies also
to MFF3.
Mobile Food Facility Inspection Program
Page 3 of 3
Operational Requirements for Enclosed Mobile Food Facilities with Full Food Preparation
Full food preparation shall be conducted in a fully enclosed mobile food facility.
All potentially hazardous foods shall be maintained at 135°F or above (for hot foods) or 41°F or below
(for cold foods). Foods kept at 135°F or above shall be discarded at the end of the day and not reserved
for the next day. An accurate thermometer shall be provided to facilitate the checking of food
temperatures.
Do not add newly cooked food to food already held in hot-holding equipment.
Properly thaw foods using one or a combination of the following ways:
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Under refrigeration that maintains food temperature at 41°F or below.
Completely submerged under potable running water for a period not to exceed two (2) hours at
a water temperature of 70°F or below and with sufficient water velocity to agitate and flush off
loose particles into the sink drain.
In a microwave oven if immediately followed by immediate preparation.
As part of a cooking process.
Cook foods to its minimum safe internal temperature:
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Poultry, stuffed meats, stuffed pasta at 165°F for 15 seconds. Cook stuffing and meat first then
stuff the food.
Ground meats including ground beef and ground pork at 155°F for 15 seconds.
Pork, comminuted fish and meats and eggs in multi serving batches at 155°F for 15 seconds.
Fish, seafood, shell eggs for immediate service for customers’ order at 145°F for 15 seconds.
Properly store raw roods of animal origin like pork, beef and poultry at the bottom of refrigeration unit
while cooked and ready to serve foods at top level of the unit to avoid any kind of cross contamination.
Reheat previously cooked foods to at least 165°F quickly within two (2) hours if meant to be served hot.
All windows, door and other openings shall be in good repair and provided with screens or flaps to
prevent the entrance of flies. Pass thru windows shall be covered when not in use. Self-closing screens
are required to be attached to the exterior of all pass through openings.
The door to the food preparation area shall be self-closing and shall be maintained closed.
Aisle space shall be unobstructed at all times. Foods and food supplies shall be maintained off the floor.
Food, food supplies or personal items shall not be stored in the sinks. Personal items shall not be stored
in food compartment of the vehicle.
Mobile Food Facility Inspection Program
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