Temporary Event Set up

Temporary Events
Temporary food establishment
• A food establishment that operates for a
period of no more than 14 consecutive days in
conjunction with a single event or celebration.
Single Event Temporary Food Permit
Cost (Non-refundable)-------$35.00* 1st Day
$15.00 Per additional day
$70.00 Late Fee
• Permit is valid for 14 consecutive days from the initial
effective date. (Per individual food booth/unit)
• This application must be received by the Department
at least 5 days prior to the event.
Multi-event Temporary Food Permit
• Cost (Non-refundable)----------$205.00
• Permit is valid for 1 year from the initial event
date. A permit is required for each individual food
• The multiple event temporary permit is valid for
each event that does not exceed 14-consecutive
days and in conjunction with a single event.
Temporary Event Set up
• Soap
• Towels
• Approved water dispenser with “spigot
spout” (not push-button)
providing continuous flow
• Provide watertight bucket or container to
catch waste water
Approved spout
No push-button spout
Hand Sanitizers
Hand sanitizers may be used after washing
hands but does not replace hand washing
with soap and water.
3 basins or sink compartments required
• First basin/sink compartment (left-most) for
washing - must have dishwashing soap.
• Second/middle basin or sink compartment for
rinsing - must use clean water.
• Third basin/sink compartment (right-most) for
sanitizing; e.g., a mixture of water & 50 ppm
minimum to 100 ppm maximum Chlorine bleach.
Test strips
Booth Structure
• All temporary food
establishments are
required to have approved
flooring, which may
include concrete, asphalt
or tight-fitting plywood.
suitable overhead covering for
food preparation, cooking, utensil
washing and service areas. Such
coverings must meet Fire Code
A table skirt or other form of protection is
recommended to protect food, single
service articles and utensils.
Booth Structure & Maintenance
• All booths must use durable, cleanable
trash cans with tight fitting lids. Cardboard
boxes are not approved.
• Ensure waste receptacles are leak proof
• Dispose of grease in grease receptacles
Booth Structure
• Keep Food Areas Clean
– Clean regularly behind,
around, and under all
– Wipe up food spills
– Clean ventilation hoods
and filters regularly
– Do not use cloth under
cutting board
Clean All Equipment Before Opening
and every four hours thereafter.
Booth Structure
• All grills must have overhead covering while in use.
• Grills need to be on smooth, nonabsorbent surfaces.
Booth Structure & Maintenance
– Use Approved Kitchen Utensils
Utensils shall be smooth, in good
condition, easily cleanable and made of
non-toxic materials.
– The sink compartments and drain
boards must be large enough to
accommodate the largest utensil or
piece of equipment to facilitate proper
washing and sanitizing.
– Store utensils away from dust and dirt.
Booth Structure & Maintenance
• Properly Store Eating Utensils
– Use shelves constructed of easily
cleanable surfaces.
– Do not use paper or foil to cover
shelves, since this provides cockroach
harborage and is not an easily
cleanable or durable surface.
– Elevate bottom shelves at least six
inches from the floor.
– Store forks and spoons so that the
food contact surface are protected
from handling.
– Store cups upside down
Food Borne Illness is often referred to as
Food Poisoning, “a disease carried or
transmitted to people by food”
• How Do We Minimize Foodborne Illness?
• It is the responsibility of the food handler
to minimize foodborne illness by following
food safety and sanitary procedures.
Approved Source for Food
• Food prepared for the public must be made in a kitchen
that has been licensed by The Health Department.
• The food may not be prepared or stored in someone's
• Inspect all food to make certain that it is safe, undamaged,
and within the correct temperature ranges.
• Do not use food that is in the Danger Zone, has an
unpleasant odor, is moldy, or canned goods that are
damaged or swollen.
Food Handler Responsibilities
• All food service workers
must wear clean clothing.
• Hair must be completely
restrained by a hat and/or
hairnet. No loose hair will be
• Nails must be kept clean and
closely trimmed, no
fingernail polish or acrylic
nails are allowed.
• Do not smoke, eat, or drink
in stands.
Food Handler Responsibilities
Avoid excessive jewelry.
Change aprons when they
become soiled. Do not
use aprons as a towel
Personal Items must be
stored away from food
prep areas.
Food Handler Responsibilities
• Hands must be washed frequently
With soap and warm water for 20
seconds, then dried using only disposable paper towels.
• Hand washing is to be done any time you return to the booth,
before you prepare food, before putting on new gloves, when
changing tasks, and as often as necessary.
As a general rule, wash your hands also after a 30 minute
uninterrupted period of food handling
• Gloves & Hand Sanitizers do not replace hand washing.
Proper Food Handling
• Barrier Between Hands and Ready-to-Eat
– A physical barrier must be provided between
hands and Ready to Eat foods.
Deli tissue
Wash hands every time you change or
put on gloves.
Put on a new pair of gloves; never reuse
gloves. Using single use gloves made
from a non-latex material is
Change gloves:
 every time you change tasks.
 every 2 hours if doing the same task.
 if gloves become torn.
 if moving from working with raw foods to ready to eat foods.
 any time the glove becomes contaminated or at
any time you would wash your hands.
Food Preparation and Storage
• Certain foods are more susceptible to bacteria
than others.
• These foods are called Potentially Hazardous
Foods (or PHF)
Examples include:
Foods of animal origin: all meat and dairy products
Cooked foods: vegetables, rice, beans, pasta, soup.
Cut, low-acid fruits and sliced melons
Food Preparation and Storage
Don’t let bacteria spread from
one food to another.
• Keep raw meat, poultry,
seafood and their juices
. away from other foods in
your refrigerator.
Raw meat + Produce
= Contamination
Food Preparation and Storage
• Put cooked meat fish and
poultry on a clean plate.
• If possible use a different
cutting board for preparing
raw meats.
Food Preparation and Storage
• Proper Thawing Procedures
• Foods can only be thawed:
– in the refrigerator
– under cool running water
(70°F or below),
– as part of the cooking
process, or in a microwave
– Food cannot be thawed at
room temperature.
Cooking Food
• Use a metal stem or digital
thermometer to check internal
temperatures of food to make
sure that it is cooked to the
proper temperature inside.
• Remember different foods have
to reach different temperatures
• Infrared thermometers are not
acceptable as they do not read
internal food temperatures.
How to Use a Food Thermometer
Calibrate the thermometer using an ice
bath (see picture)
►Fill an insulated cup with crushed ice and water.
►The cup must have enough crushed ice to
provide an environment of 32°F, so you may need to
pack more ice into the cup during the process.
► When the mixture of the water has stabilized in
about four or five minutes, insert the thermometer
to be calibrated to the appropriate immersion
►Be sure to hold the stem of the instrument away
from the bottom and sides of the container
(preferably one inch) to avoid error.
► If your thermometer is not accurate within +/2°F of 32°F., adjust the thermometer accordingly.
The ice point method permits calibration to within
How to Use a Food Thermometer
• Wash, rinse, and sanitize before
and after each use.
• Don't let sensor touch the sides or
bottom of container.
• Insert into the thickest part of the
product, avoiding bone.
• Wait 15 seconds to record the
• Infrared thermometers do not take
internal temperature and may
incorporate heat generated from
cooking source. They are not
recommended for use.
• Foods that are in the Danger Zone
(41ºF to 135ºF) should be
Cooking Food
Cook raw foods to the correct minimum cooking temperature listed below to kill bacteria
in that specific food type
Potentially Hazardous Foods
Minimum Cooking
Poultry, stuffing containing meats
Ground Beef (hamburger)
Pork and Pork products
All other Potentially Hazardous Foods
Except Rare roast beef/beef steaks
Make sure cooked food is safe to eat.
Food Preparation and Storage
– Most disease causing
bacteria grow faster when
between 41˚F and 135˚F.
– Vendors are not allowed to
leave PHF at room
Checking food temperatures
routinely is very important. If
food is left in the Danger
Zone for four or more hours,
throw it away!
Food Preparation and Storage
• Food should be keep in
refrigerator or ice chest to
maintain food temperature of
41F or lower.
Cold-holding: 41º F or less
• Packed in ice up to the rim
of container or
• All foods are to be protected
from contamination (weather,
insects, customers, etc.) They
must be covered by either the
overhead protection or by
foil/saran wrap.
• All food and single service
articles such as paper cups,
plates and napkins must be
stored at least 6” off the floor.
Food Preparation and Storage
• Hot-holding: 135º F or greater
• Electric or grill
Food Preparation and Storage
• Foods which are used for display only are to be labeled as “Display
Only”. They can not be sold or given away for human consumption.
Food Preparation and Storage
• Condiments (ketchup, mustard,
mayonnaise) should come in
packages or pump dispensers.
• Self service items (lettuce,
onions, tomato) must be covered
when not for immediate service.
• Ice scoops must be stored with
the handle upright (in ice) or on a
clean, dry surface.
What is wrong with this picture??
What is wrong with this picture??
• No overhead protection
• No barrier between
customers and food
• Employees drinking
• No hair restraints
What is wrong with this picture??
What is wrong with this picture??
• PHF not being maintanined at 41 F or below.
• No protection from consumer contamination
• No labeling
What is wrong with this pictures??
What is wrong with this picture??
• Bare hand contact with Ready to Eat food.
No, the cheese will not be cooked to a
temperature required to kill bacteria.
Bread will not be cooked or baked
again to kill bacteria
What is wrong with this picture??
What is wrong with this picture??
• Bare hand contact with RTE food.
Failure to store wiping cloth in sanitizing solution
between uses.
Failure to maintain cleanliness of food prep area.
Stone jewelry on hand handling the food
Stains and other food spillage on prep cut
Texas Department of Health
– www.dshs.state.tx.us
Food and Drug Administration
– www.fda.gov
United States Department of Agriculture
– www.usda.gov
Center for Disease Control
– www.cdc.gov
National Restaurant Association
– www.edfound.org
Texas Restaurant Association
Texas Certified Farmers Markets
Texas Department of Health Applications
Contact Information
Tom Arbizu, RS/ REHS
Chief Training Officer
Public Sanitation and Retail Food Safety Group
Email: [email protected]
Phone: 512-834-6770, x2068
Jason Guzman, RS
Training Officer
Public Sanitation and Retail Food Safety Group
Email: [email protected]
Phone: 512-834-6770, x2514
PSQA/ Regulatory Services
P.O. Box 149347, Mail Code 1987
Austin, TX 78714-9347
Fax: 512-834-6683

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