Temporary Food Service Application Packet

Transcription

1 PETER BROWNING, DIRECTOR HOWARD LEIBRAND, M.D., HEALTH OFFICER 700 SOUTH SECOND STREET #301, MOUNT VERNON, WA TEL. (360) , FAX (360) Website: Temporary Food Service Application Packet A Temporary Food Service is a food establishment operating at a single location for a specific period of time (not to exceed 21 consecutive days) in conjunction with a single event or celebration, such as a fair, festival, fund raiser, sporting event or similar gathering. There are three types of temporary permits issued in Skagit County: Limited: serving only a small number of low-risk foods from a specific list for up to 3 days Regular: serving any foods that do not qualify under Limited Extended: serving food at a regularly occurring special event not more than 3 days per week for a specific period of time. Examples include a Farmer s Market or Sport Season concession. If you are having a cook-off event or only sampling food products or serving only foods on the attached Exempt List, you will need a different application. Please contact our office or website. You will find in this packet: Requirements for operating a Temporary Food Service Application for Limited, Regular and Extended Temporary Food Services A checklist to be used before opening each day of food service A temperature recording chart for Potentially Hazardous Foods A list of foods exempt from permitting Handout: using Time as a Control at Temporary Events Return the completed application with appropriate fee to: Skagit County Public Health Department 700 S.2 nd Street, Room 301 Mount Vernon, WA 98273

2 Requirements to Operate a Temporary Food Event: Keep your operation simple to enhance food safety. For example, use canned products or commercially made salads to save food preparation steps. General requirements: Complete application and submit with appropriate fee. Person-in-Charge (PIC) must have valid Washington State Food Worker Card onsite and be present during all hours of operation. All workers/volunteers must be free of any communicable disease and must be instructed in safe food handling. Smoking, eating or drinking while working is not allowed. Non-workers are prohibited in the booth. Water used for food preparation and all activities must be from an approved source. Wastewater must be disposed of in a sewer by other approved method. Do not pour into storm drains or onto ground. All food and ice must be from an approved source either prepared in the booth or in an approved kitchen. No home-prepared food or raw milk allowed. All leftovers must be discarded. Sanitation and food protection: Store food off the ground. Store raw meats in a separate cooler from all other foods. Protect all foods from contamination: serve condiments in single service packets or squeeze bottles; self-service items shall be covered. Wiping cloths: Have a separate bucket of sanitizer for rinsing/storing wiping cloths used to clean table tops and counters. A good sanitizer is one teaspoon liquid bleach added to one gallon of cool water. The sanitizer should be changed every one to two hours throughout the day. There must be a separate sanitizer bucket used only for raw meats and another used for all other foods. Keep chemicals away from foods. Garbage cans with secure lids must be available. Restrooms with handwashing shall be available within a reasonable distance. Equipment and utensils must be washed in hot soapy water, rinsed thoroughly, sanitized by immersion for one minute, and air dried. Food preparation areas must have overhead protection; walls and flooring are required to protect food from contamination due to weather, insects, etc. Equipment and utensils must be washed, rinsed, sanitized and air dried in an approved location

3 Hand-washing facilities: Must have plumbed hot and cold water or a temporary hand wash set up (see diagram). Must be located in food preparation area. Wash hands often. Prevent bare hand contact with ready to eat foods with an adequate supply of gloves, utensils or other approved barriers. Utensils must be cleaned and sanitized as necessary but no less often than every four hours. Temperature regulation and food preparation: Transport all food to the location in insulated containers to maintain foods below 41 F or above 140 F. Metal stem thermometers or thermocouples (range 0 to 220 F) must be available to check internal food temperatures. All BBQ grills and other cooking equipment must be isolated from the public and meet Fire Department regulations. Crockpots and steam tables may not be used for reheating; they are acceptable only for hot holding foods. Reheat food on a grill or stove to 165 within one hour. Foods may be reheated only one time. No cooling of foods allowed. Thaw frozen foods by approved methods. Ice for holding foods cannot be used for drink ice. Cooking temperatures see chart. No overnight cooking allowed without prior approval. If using Time as a Control, you must have a written policy available for inspection. See handout.

4 Skagit County Public Health Department 700 South 2 nd Street #301 Mount Vernon, WA Phone: Fax: APPLICATION for TEMPORARY FOOD EVENT (food not on Limited Low Risk food list) A Temporary Food Service found operating without a permit will be charged double the usual permit fee Permit Fees circle appropriate fee(s) Single temporary event: 21 consecutive days or less in single location for a single event or festival with a fixed menu...$ OOPS I m late: Event within 3-14 days, add.$25.00 Event within 1-2 days, add.$50.00 TOTAL DUE.$. NOTE: Critical violations may result in reinspection fees and/or closure of this Food Service Food Service Event Information Event Name: Event Location/Address: Include city Date(s) of Operation: Serving Time: (Example: 8AM to 2:30PM) Circle: M T W Th F Sa Su Prep time: Name of Food Service: Person in charge on site (must have food worker card): Applicant s name: Applicant s mailing address : City/State/Zip_: Contact phone number: Alternate phone: Will food be prepared at a location other than where served? No If yes, please list the specific location where advance preparation of food will take place. (If food preparation will be outside of Skagit County you must submit with your application a copy of the facility s permit, your last inspection and a letter stating you are allowed to use the facility.) Name of facility: Address: Date(s) and Time of Preparation: (Example: 1/1/10 at 8-10 am) Yes Food Preparation Procedures Please list what foods will be served, and how they will be prepared. Foods to be served: Food Prep off site Prep on site Keep Cold Cooked Keep Hot Other Example: Hamburger Additional Information on Reverse Side Dec2009 f/shared/environmental health/food/temp food application/ temp application Page 1 of 2

5 Food Service Facility / Construction Please describe the following (see requirements): Handwashing facilities: Handwash water must be at least 100 F Cooking equipment (i.e. grill, stove, BBQ): Refrigeration equipment (i.e. ice chests, mechanical refrigerators): Hot-holding equipment (i.e. steam table, oven): Dishes/serving utensils will be washed at: Water source for washing/drinking: Must be from an approved drinking water supply How will you connect to water supply: Wastewater will be disposed at: Booth or Building Construction: Must have walls, floor and overhead protection Restroom facilities location: Bare hand contact with ready to eat foods will be eliminated by (i.e. gloves, utensils, tongs, deli paper barriers): I hereby consent to inspection by the Skagit County Public Health Department and acknowledge that issuance and retention of this permit is contingent upon satisfactory compliance with state and local temporary food service requirements. I have read and understand the requirements for safe food service. Signature: Date: FOR HEALTH DEPT. USE ONLY Fee: Receipt #: Date Received: Received by: Application approved: Date: Dec2009 f/shared/environmental health/food/temp food application/ temp application Page 2 of 2

6 Skagit County Public Health Department 700 South 2 nd Street #301 Mount Vernon, WA Phone: Fax: web: food@co.skagit.wa.us APPLICATION for LIMITED LOW-RISK FOOD EVENT A Temporary Food Service found operating without a permit will be charged double the usual permit fee Temporary event meeting the following conditions:....$ Event is for three consecutive days or less. Any leftover hot food is discarded daily. A maximum of 3 foods from the low risk list may be offered (see List). Late Fee - Application received 3-14 days before event add $ Late Fee - Application received 1-2 days before event...add $ NOTE: Critical violations may result in reinspection fees and/or closure of this Food Service Event Name: Permit Fees Food Service Event Information Event Location/Address: Include city Date(s) of Food Service: Serving Time: (Example: 11AM to 2PM) Name of Food Service: Person in charge on site (must have food worker card): Applicant s name: Applicant s mailing address : City/State/Zip_: Contact phone number: Alternate phone: Foods to be served Must Meet Low Risk Restrictions Food Item Food Supplied by: Cold Held? Y/N Hot Held? Y/N Example: hot dogs Costco Y N (cook to order) We agree to have: Food Service Set-Up and Operation Y N Handwashing facilities (Handwash water must be at least 100 F) Y N N/A Adequate cold holding equipment with thermometer Y N N/A Ability to heat foods promptly to 140 F Y N N/A Hot-holding equipment adequate for the conditions Y N N/A Facilities for washing utensils and dishes Y N A toilet to dump any dirty water Y N Walls, adequate flooring and overhead protection Y N An approved water source for washing/drinking (Name of source :) Y N Thermometers appropriate for the food service Y N Restrooms available for food workers Y N N/A No bare hand contact with ready to eat foods *Complete reverse side of form* Nov 2010 f/shared/environmental health/food/temp food application/ temp application Page 1 of 2

7 Some foods are considered safer for temporary booths to prepare and serve because they have limited preparation steps and are less likely to result in food borne illness. Good sanitation and food handling practices must still be observed. A lower permit fee is charged due to the lower risk associated with these items. Also consult the Exempt Foods List for foods that may be served without a permit from the Health Department. Commercial refers to foods prepared in a USDA/WSDA/FDA licensed facility or a location approved by our department for this event. All foods must come from approved sources. Low Risk Foods for Temporary Event Food Booths: Non-potentially hazardous baked goods made in a commercial facility includes fruit pies that are safe to be stored at room temperature Commercially made candy, including fudge; portioned on site Commercially canned/factory sealed chili, soups, baked beans or other USDA/FDA/WSDA processed foods that do not require cooking for safety. Corn dogs, hot dogs, precooked sausages, ham or other USDA-certified pre-cooked meats Frozen intact packages of raw meat or raw fish; raw shell eggs by the dozen Espresso and blended drinks made from a commercial mix or commercially frozen fruit Pancakes, funnel cakes, donuts, fried dough products made from a commercial mix no additional eggs or dairy Shortcakes; commercially packed berries with canned aerosol whipped cream Hand-dipped ice cream or ice cream floats Sno-cones Nachos using commercially processed cheese French fries, onion rings, other deep fried vegetables made from frozen, packaged product Fruit dipped in chocolate or other approved toppings Pre-washed factory-sealed bagged produce Lemonade or other cold drinks made from powders or syrups and water Commercially made pizza sold by the slice Cold appetizer, dessert or other trays prepared at a commercial facility and offered for cold buffet-type service To assure food safety: monitor temperatures of cold and hot foods often surround/submerge foods completely with ice for cold holding keep foods covered at all times don t touch food with bare hands, including buns and garnishes! keep surfaces clean and sanitized reheat foods quickly wash hands often I hereby consent to inspection by the Skagit County Public Health Department and acknowledge that issuance and retention of this permit is contingent upon satisfactory compliance with state and local temporary food service requirements. I have read and understand the requirements for safe food service. Signature: Date: FOR HEALTH DEPT. USE ONLY Fee: Receipt #: Date Received: Received by: Application approved: Date: Nov 2010 f/shared/environmental health/food/temp food application/ temp application Page 2 of 2

8 Skagit County Public Health Department 700 South 2 nd Street #301 Mount Vernon, WA Phone: Fax: APPLICATION for EXTENDED TEMPORARY FOOD EVENT A Food Service found operating without a permit will be charged double the usual permit fee Permit Fees circle appropriate fee(s) Extended temporary event: Maximum of 3 days/week in single location (recurring event) with fixed menu /low risk $ Extended temporary event: Maximum of 3 days/week in single location (recurring event) with fixed menu/high risk $ OOPS I m late: Event within 3-14 days, add.$25.00 Event within 1-2 days, add.$50.00 TOTAL DUE.$. NOTE: Critical violations may result in reinspection fees and/or closure of this Food Service Food Service Event Information Event Name: Event Location/Address: Include city First Date of Operation: Ending Date: Serving Time: (Example: 8AM to 2:30PM) Circle: M T W Th F Sa Su Prep time: Name of Food Service: Person in charge on site (must have food worker card): Applicant s name: Applicant s mailing address : City/State/Zip_: Contact phone number: Alternate phone: Will food be prepared at a location other than where served? No If yes, please list the specific location where advance preparation of food will take place. (If food preparation will be outside of Skagit County you must submit with your application a copy of the facility s permit, your last inspection and a letter stating you are allowed to use the facility.) Name of facility: Address: Date(s) and Time of Preparation: (Example: 1/1/10 at 8-10 am) Yes Food Preparation Procedures Please list what foods will be served, and how they will be prepared. Foods to be served: Food Prep off site Prep on site Keep Cold Cooked Keep Hot Other Example: Hamburger Additional Information on Reverse Side Dec2009 f/shared/environmental health/food/temp food application/ temp application Page 1 of 2

9 Food Service Facility / Construction Please describe the following (see requirements): Handwashing facilities: Handwash water must be at least 100 F Cooking equipment (i.e. grill, stove, BBQ): Refrigeration equipment (i.e. ice chests, mechanical refrigerators): Hot-holding equipment (i.e. steam table, oven): Dishes/serving utensils will be washed at: Water source for washing/drinking: Must be from an approved drinking water supply How will you connect to water supply: Wastewater will be disposed at: Booth or Building Construction: Must have walls, floor and overhead protection Restroom facilities location: Bare hand contact with ready to eat foods will be eliminated by (i.e. gloves, utensils, tongs, deli paper barriers): I hereby consent to inspection by the Skagit County Public Health Department and acknowledge that issuance and retention of this permit is contingent upon satisfactory compliance with state and local temporary food service requirements. I have read and understand the requirements for safe food service. Signature: Date: FOR HEALTH DEPT. USE ONLY Fee: Receipt #: Date Received: Received by: Application approved: Date: Dec2009 f/shared/environmental health/food/temp food application/ temp application Page 2 of 2

10 Start off right!! Temporary food booth checklist Hand washing station set up within 20 ft. of food prep Gloves, utensils or other barriers ready for handling ready-to-eat foods Sanitizer prepared (1 tsp bleach in gallon of water) Food properly stored/protected from contamination Thermometer(s) ready Cold holding < 41 o F Food reheated to > 165 F before serving or holding Food hot held at > 140 o F Steam tables preheated All surfaces cleaned and sanitized Food worker cards available for inspection All food workers healthy Food cooked/reheated to proper temperature Restrooms within 200 ft Wastewater disposal identified Covered garbage cans available Some common cooking temperatures Poultry Hamburgers Pork Fish Eggs

11 Cold-holding and/or Hot-holding chart for foods at temporary events Establishment Food Product Food Product Food Product Food Product Date: Take temperatures every minutes Time: Cook foods to proper temperature (see reverse for guidance) Keep all cold foods below 41 degrees All hot holding must be above 140 degrees Monitor food temperatures frequently to assure safety

12 Temporary Food Service List of Foods Exempt from Permit in Skagit County There are foods that can be sold in Skagit County that do not require a Skagit County Health Department permit. Certain foods fall into a low risk category because they generally do not support the growth of bacteria and are not handled by food workers as part of their preparation or after being cooked. It is important that all people involved in the production and sale of these foods maintain good personal hygiene (washing hands, using clean equipment), use disposable gloves or other barriers and have current Washington State Food Worker s Cards to ensure a safe product. Contact the Skagit County Public Health Department at to discuss approval for your food service if you serve only items from this list. We will send you an Exempt Food Postcard to have on display during your event. Exempt items: Canned pop/juices Hot Coffee/Tea (Espresso operations are subject to permitting) Ice cream bars (plain or chocolate-dipped) that are prepackaged and commercially produced Non-potentially hazardous, non-ready-to-eat foods such as dry beans Popcorn and flavored popcorn Cotton candy; caramel apples Corn on the cob Dried herbs processed in an approved facility Machine-crushed ice drinks containing non-potentially hazardous ingredients and made from ice from an approved source this does not include shaved ice Whole peppers roasted for immediate service Roasted nuts and roasted candy-coated nuts Deep-fried pork skins prepared from pork skins rendered at a food processing plant Chocolate-dipped bananas prepared from bananas peeled and frozen in an approved facility Individual samples of non-potentially hazardous sliced fruits and vegetables; Whole fruits and vegetables sold by the grower. (Cut Melons and some other produce are potentially hazardous and require a permit.) Shelf stable jams or jellies made in a commercial facility from high acid fruits according to FDA CFRv21. They must not be a reduced sugar formulation. Their sale will be limited to Farmer s Markets or Craft Fairs as a value added farm product. Commercially packaged foods that do not require refrigeration to be kept safe Non-potentially-hazardous baked goods made in a commercial facility for sale at a farmer s market or Craft Fair. Quantity limits apply. NO HOME CANNED OR VACUUM PACKAGED POTENTIALLY HAZARDOUS FOOD IS ALLOWED FOR SALE IN SKAGIT COUNTY C:\temp\health\These foods don't require a permit.doc 1/ JL

13 Skagit County Public Health Department Policy Using Time as a Control at Temporary Events Time as a Control (TAAC) as specified in WAC will be approved for use by temporary food vendors and at some catered events in Skagit County under the following conditions: Food service will occur over a scheduled, limited time, not to exceed four (4) hours. Conditions at the location of the food service do not allow for the ready use of hot and cold holding. Foods under Time as a Control are labeled with: o date, o time they were removed from temperature control, o temperature at that time, and o time the foods must be disposed, not to exceed 4 hours from the time removed from temperature control. Temperature at the time of removal from control must be either <41 degrees or >140 degrees. Food must have been previously fully cooked to the correct temperature, and/or properly cooled, or not require cooking. Documentation of time and temperature must be directly on the food products e.g. a sticker on each pan of food a separate log sheet is not acceptable. Any food improperly labeled and found at improper hot- or cold- holding temperatures must be immediately reconditioned (by proper reheating or chilling) or discarded according to DOH guidelines.

14 To use time as a control (TAAC): 1. There must be a written procedure for each food type (e.g. fried chicken, sandwiches, salads with hazardous ingredients). 2. Containers of food shall be marked with the time it will be discarded (must be < 4 hours after removing the food from temperature control.) Type of food or need of facility may make this time shorter. 3. Food shall be either served or discarded within the designated time period. 4. TAAC cannot be used when serving a Highly Susceptible Population. 5. Food must be prepared safely before removing from temperature control (no temperature abuse during preparation or storage). An example of acceptable labeling: Date: Time Out: Dispose by: Food: Time Out + 4 Hours Temp: Must be <41 or >140 degrees