INSTRUCTIONS FOR APPLICANTS OF TEMPORARY FOOD FACILITIES

Transcription

1 256 Williamstown Road Ottawa, OH Phone: Fax: Website: INSTRUCTIONS FOR APPLICANTS OF TEMPORARY FOOD FACILITIES 1. Complete and return the following (included in this packet) at least 10 days prior to your event, or as soon as possible: Application for a Temporary Food License Application Plan for Temporary Food Event Temporary Food Event Layout Complete all of the information requested on the forms. Be sure to sign and date the application as indicated. Return application forms with the appropriate fee for each day you will operate. Current Fees are: $30.00/day Commercial Operation $15.00/day Non-profit organization For example: If you are a non-profit organization that will be operating a food service at a festival for three days your license fee will be: $15.00 x 3 days=$ If you are a commercial or private individual operating at the same three-day festival, your license fee will be: $30.00 x 3 days=$90.00 Only cash or checks are accepted. 2. Review the Temporary Food Event Requirements Checklist for information regarding Ohio regulations for food safety. Refer to this checklist often when preparing for your event. 3. Please notify the Putnam County Health Department with any changes related to your application, including what food is being offered. 4. Your temporary food license will be delivered to you at the event by the sanitarian, who will also conduct a food inspection.

2 Application for a License to Conduct a Temporary: (check only one) Instructions: Food Service Operation 1. Complete the applicable section. (Make any corrections if necessary) Retail Food Establishment 2. Sign and date the application 3. Make a check or money order payable to: 4. Return check and signed application to: Before license application can be processed, the application must be completed and the indicated fee submitted. Failure to complete this application and remit the proper fee will result in not issuing a license. This action is governed by Chapter 3717 of the Ohio Revised Code. Name of organization/company to conduct the operation/establishment Putnam County Health Department 256 Williamstown Road Ottawa, Ohio For office use Cash Check No. Receipt No. Receipt Date: Name and Location of event Address of event City State Zip Code Start Date End Date Operation Time(s) Name of license holder Phone number Address of license holder State Zip Code List all foods being served/sold I Hereby certify that I am the license holder, or the authorized representative, of the temporary food service operation or temporary retail food establishment indicated above Signature Date Licensor to complete below: Valid date(s) License fee: $ per day x days = Total amount due Total = $ Application approved for license and certified as required by Chapter 3717 of the Ohio Revised Code. By Date Audit No. License No. AGR 1271 (Rev. 11/00) HEA 5331 (Rev. 11/00) Ohio Department of Agriculture Ohio Department of Health

3 Application Plan for Temporary Food Event Please provide complete information below Name of organization/company Date(s) of event Time when set-up will begin Name and location of event (describe or give directions to the event location) Time when serving will begin Name of person(s) who will be in charge PLEASE PRINT LEGIBLY 1 Contact number(s) on day of event Describe the menu: Food MUST be prepared AT the event site. NO home cooked foods will be permitted FOOD ITEM WHERE PURCHASED WHO PREPARED WHERE PREPARED WHEN PREPARED Continue list on separate sheet if needed Please list/describe the equipment you will use at the event Cooking Equipment To keep food cold (41 F or less) To keep food hot (135 or more) Food Prep and Handling Items Stove Refrigerator Warmer Cooking Utensils Grill Freezer Roaster Gloves Fryer Ice Chest Steam Table Deli Tissue Other required facilities: Check at least one applicable item in each column To Wash Hands To Clean and Sanitize Utensils (wash-rinse-sanitize) To monitor food temperatures Handwash Sink Coffee urn or cooler with spigot 3 compartment sink 3 buckets or basins Metal stem thermometer No potentially hazardous food How will water be provided? Public water system Private water system (safe sample required prior to event) Bottled water

4 Temporary Food Event Layout Please make a drawing below or attach a separate sheet which shows the layout of the area you will operate in and how the following equipment and facilities will be set up (see example below): Handwashing Utensil wash/rinse/sanitize Hot food holding Cold food holding Food preparation area Trash receptacles Customer service area Type of floor surface Overhead protection Name of organization/company: Please sketch your layout here: Example: Cooler Roaster Hand Wash Trash Wash Rinse Sanitize

5 Foods and Beverages Temporary Food Event Requirements Keep and review this checklist for your event Obtained from approved sources: only from and/or previously prepared in a licensed restaurant, food retail store or food distributor NO HOME PREPARED FOODS. Contact the health department for more information regarding baked goods Handwashing All food must be prepared on site or from an approved source (see previous two items) Food must be stored a minimum of six inches above floor/ground All water used for drinking, cooking, ice and handwashing must be from a municipal source or if from a private water system must have a safe sample prior to the event Running water for handwashing must allow for both hands to be washed at once. (Use a sink with faucet or coffee urn or cooler with a spigot filled with warm water) Liquid or bar handwashing soap Paper (single use) towels for drying hands A container to collect the wastewater from handwashing Handwash station must be close enough to food prep area to wash hands often Sign posted which instructs workers to wash their hands Food Preparation/Storage Raw meats must be cooked to required temperatures: Chicken F, Ground meats F, Fish F Hot food must be held hot at 135 F or above Cold food must be held cold at 41 F or below A metal stem thermometer must be used to monitor the temperatures of food Tongs, scoops, deli tissue, or single use gloves to prevent bare hand contact must be used when dispensing ready-to-eat foods such as buns, cookies, chips, cooked food, etc. Food must be covered when stored and single use articles shall be pre-wrapped or adequately protected and stored Cleaning and Sanitation Utensils properly cleansed and sanitized in a 3-compartment sink or series of 3 basins or buckets 1 Wash in hot soapy water 2 Rinse in clear water 3- Sanitize with 1 teaspoon of unscented bleach per gallon of water (or use another approved sanitizer using the product label directions) Food Workers Work Area Wet wiping cloths must be kept in sanitizer solution (same concentration as described above) when not in use Leak-proof trash cans of sufficient capacity must be provided. No liquid wastes are to be dumped onto the ground A Person-In-Charge must be present at all times to ensure workers practice required and correct food safety and sanitation measures IMPORTANT! All workers must be in good health and free from illness that is transmittable through food Hair must be effectively restrained for those preparing and serving food No smoking or eating in food preparation area Locate on concrete or asphalt and provide canopy/shelter when possible Food preparation/service work surfaces must be smooth and easily cleanable Application and Fee Complete and return ALL application and plan information required at least 10 days prior to the event Submit necessary application fee for each day of the event to the Putnam County Health Department

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