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Additional Requirements
Sanitizer and Utensil Washing Technique
To wash all utensils, pots, pans, or any other food service articles, use the following sequence:
  1. detergent wash
  2. clean water rinse
  3. sanitizing rinse
  4. air dry only.

For sanitizers, there are several commercial products available. Follow label directions carefully. Household bleach (e.g. “Clorox”) can also be used by adding two teaspoons to one gallon of water. You may use clean plastic buckets or pans for utensil washing. These containers must be large enough to immerse the utensils to be cleaned. Warm water shall be used. Utensils shall be cleaned and sanitized after main use periods or at several hour intervals. Wiping cloths shall be stored in a sanitizing (bleach/water) solution and kept clean.

Covered Refuse
Use garbage cans with lids; be sure to plan or provide for adequate pickup or disposal to prevent an accumulation of garbage. Plastic bags used to line the cans are recommended. Keep any open containers, provided for the public use, located some distance from your operation.

Personal Hygiene/ Hand washing
No smoking, eating, or drinking is permitted while working in the food service operation. Hand washing shall be done diligently and frequently, especially after visiting the toilet or after handling contaminated or soiled surfaces. Warm water, soap, and disposable towels are to be provided. Again, a plastic bucket or basin is all that is required. A liquid, pump soap is ideal. Keep paper towels handy and change water frequently.

Dispensing Condiments
Your best and most convenient choice is individual packets. An acceptable solution is pump or squeeze bottles. Do not allow customers to help themselves from open jars or containers. Onions, relishes, etc. should be applied by the food preparer to the customer’s order rather than allowing the customer to help him/herself.

Stand Construction
Food shall be protected from contaminants such as insects, dust, rain, birds, etc. All open food shall be wrapped or in covered containers. The stand and all outside cooking areas shall be under cover.

Food Temperatures/ Heating and Cooling Equipment
Potentially hazardous food (milk or milk products, eggs, meat, poultry, and fish) shall be maintained at temperatures of 41 °F or colder or at temperatures of 140° F or hotter. These temperatures must be maintained at all times including during storage, holding, and transporting operations. Fresh pork and poultry must be cooked to an internal temperature of at least 165 °F. Mechanical cooling units shall be utilized whenever possible. Ice of any type is less preferable; when ice is used, the supply and food temperatures shall be closely monitored. Only purchased ice shall be used; packaged food shall not be stored in direct contact with water or undrained ice. Soft drinks may also be stored in a cooler as long as the ice is not used for consumption. The use of crock pots for holding hot foods is discouraged. They often take too long to reach a hot enough temperature to prevent bacterial growth. An acceptable alternative is the electric “roaster” unit which many organizations currently own and use. Again, keep a thermometer handy to check the food temperature on a regular basis. Some means shall be provided for heating water used in utensil and hand washing operations.

Water Supply
Accessibility to a potable water supply is critical—you may want to plan on providing your own. You can store water in clean 5 gallon containers made of food safe materials. Rinse with a bleach and water solution before filling. If hoses are to be used to provide water, these hoses shall:
  • be approved for supplying potable water; many regular hoses can allow chemicals to leach out in hot water
  • be located in areas which do not allow the hose to be submerged in standing water
  • be provided with approved backflow devices as required by the local plumbing code.