TEMPORARY FOOD SERVICE/RETAIL FOOD ESTABLISHMENT GUIDELINES
General Guidelines
Temperature Requirements
Cottage Food Requirements
Temporary Food
Service Checklist
Facility Layout and Equipment Specifications
Letter of Intent
a) All foods must be prepared at the festival.
b) All foods must be obtained from sources that comply with applicable laws relating to food safety.
c) All foods must be prepared on site, and not brought from home, with the exclusion of home baked items, jam, jellies, candy or fruit butters. They must be properly labeled. (See Attachment)
d) Do not use leftover perishable food items.
a) No bare hand contact with ready to eat foods, and shall use
suitable utensils such as deli paper, spatulas, tongs, single-use gloves, or dispensing equipment.
b) No jewelry shall be worn on hands or wrists
c) Keep fingernails trimmed and maintained.
Unless wearing gloves, fingernail polish and artificial nails may not be worn.
d) Hair restraints shall be worn.
e) Utensils must be stored:
1) handle upright
2) clean and dry
3) in running water
4) in a container of water that is maintained at least 135° F
f) Food must be prepared on tables that are smooth and easily cleanable
g) Provide a metal stem thermometer for checking hot and cold food temperatures.
h) No eating of food, smoking, or chewing of tobacco is permitted in food prep areas.
i) Use of pesticides is prohibited during preparation and serving.
a) All food products and utensils must be stored a minimum of 6 inches off the ground.
b) Keep all food products and utensils covered and protected from dust, insects, etc.
6. GARBAGE
a) All garbage shall be stored in durable containers with lids.
7. FOOD TEMPERATURES
a) COLD (below 41° F)
b) HOT (above 135° F)
**Ice used as a cooling medium cannot be used for human consumption!
8. ACCEPTED HAND-WASHING FACILITIES FOR TEMPORARY OPERATIONS
a) Soap & Paper Towels b) Container of warm water with
spigot
**Note: Coffee equipment produces water at temperatures that may burn hands. We suggest making hot water and placing it in a cooler and/or monitoring temperatures of water with thermometer. Temperature of water should be at least 110°F.
c) Basin to catch water
9. UTENSIL WASHING FOR TEMPORARY OPERATIONS
Soap & Water Warm Clear Water Sanitizer & Water
1. Wash (At least 110°F) 2. Rinse 3. Sanitize
The following are approved sanitizers:
Chlorine 50 ppm at 75°F
Iodine 25 ppm at 75° F
Quaternary ammonia 200 ppm at 75° F
**You must have the appropriate test kit to check sanitizer concentration.
The two keys to food safety are:
1) Proper hand-washing and handling
2) Proper temperatures
Enclosed are temperature guidelines, hand-washing techniques, and a checklist.
If you have any questions please feel free to call the Darke County General Health District–Environmental Division at 937-548-4196 (press 2 for the environmental division) Monday through Friday, 8:00 am to 4:00 pm.
KEEP FOOD OUT OF THE DANGER ZONE
KEEP COLD FOODS 41° F OR BELOW
KEEP HOT FOODS 135° F OR HIGHER
COOK FOODS TO THE FOLLOWING:
POULTRY > 165° F
BEEF & PORK > 155° F
FISH AND EGGS >145° F
COMMERCIALLY PROCESSED
READY TO EAT FOODS,
FRUITS AND VEGTABLES >135° F
ANY REHEATED FOODS > 165° F
A “Cottage Food Production Operation” is defined in Chapter 3715 of the Ohio Revised Code to mean a person who, in the person’s home, produces food items that are not potentially hazardous foods, including bakery products, jams, jellies, candy, and fruit butter. These foods must be labeled properly or they will be considered misbranded or adulterated.
"Home" means the primary residence occupied by the residence's owner, on the condition that the residence contains only one stove or oven used for cooking, which may be a double oven, designed for common residence usage and not for commercial usage, and that the stove or oven be operated in an ordinary kitchen within the residence.
What Foods are not Allowed to be Manufactured for Sale or Distribution by a Cottage Food Production Operation?
A “Cottage Food Production Operation” is not permitted to process acidified foods, low-acid canned foods, or potentially hazardous foods. Low acid food means any food with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85. Acidified food means a low acid food to which acids or acid foods are added (Ex. Beans, cucumbers, cabbage, puddings, etc.). Potentially hazardous food means it requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms (Ex. Raw or cooked animal products, cooked vegetables, garlic in oil, cheese cakes, pumpkin pies, custard pies, cream pies, etc.)
What are the Requirements for the Labeling of Cottage Food Products?
Yes: A “Cottage Food Production Operation” is required to label all of their food products and include the following information on the label of each unit of food product offered or distributed for sale: The name and address of the business of the “Cottage Food Production Operation”; The name of the food product;
Note: If a nutritional claim is made (i.e. low fat, salt free, etc.) federal labeling requirements must be met.
What Does the Statement “This Product is Home Produced” Mean?
The statement means that the food product was produced in a private home that is not subject to inspection by a food regulatory authority.
Where may a Cottage Food Production Operations Sell their Food Products?
Cottage Food Products that are properly identified and labeled may be sold directly to the consumer from the site where the products are produced; sold through grocery stores, farm markets, farmers markets, etc.; sold and/or used in preparing food in a restaurant.
Does A Cottage Food Production Operation Need to Acquire a License to Process and Package Food Products?
No: A “Cottage Food Production Operation” is exempt from inspection and licensing by the Ohio Department of Agriculture. However, all food products, including those produced and packaged by a “Cottage Food Production Operation”, are subject to food sampling conducted by the Ohio Department of Agriculture to determine if a food product is misbranded or adulterated.
Questions? ODA Division of Food
Safety
Phone: 614-728-6250 or 1-800-282-1955 (toll-free within Ohio
only)
TEMPORARY FOOD SERVICE CHECKLIST
Operator: _____________________________________Phone___________________
Location: ______________________________________________________________________________________________________________________________________________________
Date of Event: ___________________________________________________________________________
Menu:____________________________________________________________________________________________________________________________________________________________________________________________________________________________
CHECKLIST
3 dishwashing containers ________
Sanitizer ________
Sanitizer Test Strips ________
Dish Soap ________
Metal Stem Thermometer ________
Hand-washing Setup ________
Hand Soap ________
Paper Towels ________
Trashcan with lid ________
Equipment approved (i.e. Crock pots, roasters, etc.) ________
Disposable Gloves ________
Hair Restraints (i.e., nets, ball caps, etc.) ________
Facility Layout and Equipment Specification Approval
On an attached sheet, sketch a drawing of the proposed layout and placement of cooking equipment, hot holding equipment, cold holding equipment, hand-washing, utensil washing set-up, and waste collection container location. (Please label all items)
Items to remember: Metal stem thermometer, (for refrigerator or hot foods), sanitizer, sanitizer test strips, hand-soap, paper towels, 3-tubs for washing utensils (wash, rinse, sanitize), hand wash set-up, etc.
Please list all pertinent information in the spaces provided below.
1. List all foods to be prepared and served. All foods must be prepared on site. No home cooked foods are permitted.
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
2. List all sources of the foods listed above. All foods sold must be from an approved/inspected source.
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
3. List all types of hot holding equipment.
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
4. List all types of cold holding equipment.
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
5. Type of hand-washing set-up available. (Hand sink or hot water container/catch basin.)
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
6. List other equipment and utensils.
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
7. List any support facilities. (Additional storage, etc.)
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