Temporary food service event 2019
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This is a brief description of the requirements for permitted food vendors
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Temporary food service event 2019
- 1. Presentation to: Presented by: Date: Temporary Food Service Event Permitting in Hinesville Yvette Steele 03/13/2019
- 2. Topics for Discussion Types of Vendors Who needs a temporary food service permit? Requirements for permitted food vendors Application Process: Organizer and Vendor Food Inspection Day Questions
- 3. No Permit Vs. Permit Requirements No Permit Required • If the vendor has a permit from DOA or LCEH • If the vendor is only selling commercially wrapped food and drinks Permit required • Any food vendor that will be selling prepared food items – Cooking food at the event – Snow cones – Drinks (lemonade) with ice – Cut fruits and vegetables – Sweets • Candy apples • Cotton candy
- 5. Organizer Temporary Application • The application needs to be submitted 30 days before the event – If all vendors are not know they can be added later • If everybody is not listed on the application CRS will call/email organizer
- 8. Temporary Vendor Application • Completed temporary application must be turned in at least five business days prior to the event
- 9. Vendor Application Process • Fill out the application completely • If the vendor has a 501(c) 3 Form from federal government the fee is waived • Make sure you indicate the time the vendor will be ready for inspection
- 10. Temporary Vendor Application • The Person in Charge of the vendor can make a copy of the application if they frequently attend events in Liberty County and do not want to fill out the application for every event.
- 11. What Types of Foods are NOT Allowed? • Pastries filled with cream or synthetic cream • Custards • Deli salads such as ham, chicken or tuna prepared on site • Ex. Tuna fish salads, egg salad, chicken salad, etc. • Any home prepared foods OR foods from an unapproved source
- 12. Types of Foods that ARE Allowed: • Potentially Hazardous Foods requiring limited preparation (Ex: Hamburgers, frankfurters) • Other PHFs approved by the Health Authority based on a plan review that shows adequate holding, preparation, and service facilities. • Any PHF that has been prepared and packaged in a permitted food service facility and transported under safe hot or cold temps
- 13. Allowances in food • If a vendor wants to serve potato salad, coleslaw, tuna salad, etc. The food has to be prepared at a permitted establishment (grocery store or restaurant) and served from original container. The inspector needs to view container of food upon inspection.
- 15. Hygiene • Food workers need to have clean outer garments and effective hair restraints – Ex. Hair nets, hats, hair pulled up • Smoking, eating, and drinking are not allowed by the food worker in the food preparation area • All non-working, unauthorized persons should be restricted from food preparation and service area • Sick volunteers need to stay at home
- 16. Hygiene continuation • Food volunteers shall not have any open cuts or sores • Food volunteers preparing food may not contact exposed ready-to eat food with bare hands. They can use: – Tongs – Deli paper – Gloves – Spatulas
- 17. Minimum requirement for handwashing * *Hand washing stations are not required if vendor is serving only commercially prepackaged food that are dispensed from original containers. **
- 18. Storage • All food, equipment, utensils, and single use items need to be stored 6 inches off the ground and have effective overhead protection
- 19. Thermometers • If the vendor is cooking or selling cold or hot food the vendor will need a thermometer to check the food temperature. This is used to make sure the food is cooked and maintained at the proper temperature.
- 20. Cooking Temperatures • 165°F for 15 seconds: poultry (chicken or turkey) • 155°F for 15 seconds: hamburgers • 145°F for 15 seconds: fish or pork • 135°F for 15 seconds: Commercially processed food ex. Hotdogs.
- 21. Cold Holding and Hot Holding Temperatures Cold Holding • Cold holding food needs to stay at 41°F or below • Ways to keep the food cold: Hot Holding • Hot holding food needs to stay at 135°F or above • Ways to keep the food hot:
- 22. Cold Holding • Coolers with ice are no longer acceptable to store food during the event • If the vendor is going to store cold-holding potentially hazardous food the vendor will need to be equipped with a thermostatically controlled equipment – Potentially hazardous food is a food that requires temperature control to limit bacteria growth or toxin formation ex: hamburgers, hotdogs, seafood, pork, chicken, cut fruits and vegetables
- 23. Cold Holding cont… • The vendor can use coolers with ice or dry ice : –To transport potentially hazardous food to the event, then the food needs to be moved to a thermostatically controlled equipment (refrigerator or freezer); or cook the food and maintain hot –To store non-potentially hazardous food • ex. can and bottled drinks, bottled water
- 24. Thermostatically controlled equipment Thermostatically Controlled Non-thermostatically controlled
- 25. Food in Transport • If the vendor is transporting potentially hazardous food more than 1 hour to event location the person in charge of the vendor will need thermostatically controlled equipment to keep the food 41°F or below or 135°F or above.
- 26. Equipment needed The thermostatically controlled equipment needs to have a power source: • Types of power source: – Portable generator – Outside electrical outlet
- 27. Food Display • All food shall be protected from customer handling, coughing, sneezing or other contamination by wrappings, sneeze guards, or other effective barriers • Condiments must be dispensed in a single service type packaging, pump-style dispensers, protected squeeze bottles, shakers, or similar dispenser
- 28. Food Preparation • All cooking and serving areas shall be protected from contamination. – Minimum Requirements: Tent and flooring (concrete, asphalt, non-absorbent matting, tarp) • Cooking equipment (grills, propane stoves, BBQ) should be roped off or segregated from the public
- 29. Cleaning Utensils Equipment and utensils must be cleaned and sanitized at least every 4 hours.
- 30. Lighting • If vendor is preparing, selling, or cooking food at night adequate lighting by artificial means must be provided. – Light bulbs shall be shielded, coated, or shatter- resistant
- 31. Completed Inspection The temporary food service permit will be given to the vendor when they have passed inspection. Once the vendor has passed inspection they can start selling food to the public. If the vendor does not pass inspection. The vendor will not be able to serve food to the public.
- 32. Liberty County Environmental Health 1113 E. Oglethorpe Hwy. P.O. Box 221 Hinesville GA 31310 Telephone: 912-368-5520 Fax: 912-368-5014 Email: liberty.eh@dph.ga.gov
Editor's Notes
- DOA: Department of Agriculture LCEH: Liberty County Environmental health If the vendor has a permit from DOA or LCEH. The vendor will have to bring a copy of their permit and post it at the event. The vendor does not have to manipulate the food (heat up the food, or keep it cold). The food is sold as is.
- If organizers do not know all the vendors… vendors can be added later on the application. Still need to know an event is occurring in Liberty County
- Organizers need to have a good contact number so we can get in contact with them during the event. We will call or find you during the event if a vendor will not be permitted.
- The application can be turned in earlier than 5 business days, but at the latest the application needs to be turned about a week before the event.
- Liquid waste consist of: Water from handwashing station Water from ware washing station (wash, rinse, and sanitize) * Event organizer might be able to give you this information Liquid waste must be disposed of properly into a sanitary sewer or approved holding tank and can not e dumped into the streets, storm drains, waterways or onto the ground services.
- ******HOME PREPARED GOODS OR CONDIMENTS ARE PROHIBITED FROM SERVICE, USE AND/OR SALES IN TEMPORARY SERVICE UNITS*********
- Other PHFs based on the application and plan review by the LCEH. To make sure the vendor has adequate hot and cold holding. Preparation area, and coverage ( ex. Mobile unit)
- Non-working, unauthorized persons includes pets and children
- If a vendor is coming from a great distance ( such as more than an hour away) the operator can use dry ice while in transport or by the food item when they get to Liberty County The vendor can also bring enough food that they will use during the event. When the vendor gets to the event the vendor will cook the food and keep it hot for the duration of the event. The vendor will not have to keep any additional food cold. All the food will be kept hot on the grill or chaffing dishes. If the vendor chooses this option , the operator needs to make sure the grill is big enough to hold all food items or have enough chaffing dishes to keep the food hot. No food will be kept cold at this vendor, which includes any side dishes, condiments, cut vegetables, and dairy products ( cheese).
- PHF: Food that needs to stay cold or hot to keep it safe (raw meat, prepared food, cut vegetables, etc. )
- There might be other ways to power the refrigerator and/ or freezers, these area the most commonly used power sources. If you have any additional power sources you would like to use for your vendor we can discuss those options when you turn in the application.
- *********Lighting will be dependent on where vendor is located because the field has outside light***********
- If a vendor is questioning whether they will need a refrigerator or freezer during the event, the operator can call the office and any of the inspectors can discuss each individual case.