Food Safety Requirements for Food Sampling and Give-Away Events

Permission to engage in future events may be contingent upon compliance with the requirements below.

Transportation

• Provide a digital stem-type thermometer to test food for proper temperatures.
• Cover or wrap food in a sanitary manner for transportation. Food items considered potentially hazardous (perishable) must be kept refrigerated below 41°F or held hot above 140°F during transportation. Potentially hazardous foods include, but are not limited to, such foods as meat, fish, seafood, poultry, dairy products, eggs, and pasta.
• Maintain required temperatures and protect food from contamination during transportation to the booth.

Storage

All food products and utensils (plates, cups, spoons, knives, and forks) must be stored 6-inches off the ground. Pallets, tables, and empty boxes may serve as storage racks. 

Preparation and Handling

• Prior to service, no public direct hand contact of food is allowed.
• All food, beverages, equipment, and utensils shall be protected at all times from unnecessary handling and shall be stored, displayed, and served so as to be protected from contamination.
• Food and food packaging materials (i.e., cups, lids, etc.) must be stored off of the ground.
• Unprotected food should have a minimum distance of 6-feet from the public.
• Foods are to be served in or with single-service utensils.

Condiments

• Condiment containers, if accessible to the public, shall be the pump-type or have self-closing or hinged covers for protection. Single service packets are recommended.
• No open bowls or jars of condiments are allowed.

Utensils

• Single-service cups, bowls, plates, etc., must be served from the original container (e.g., plastic bag) or from an approved dispenser.
• You must provide adequate utensils, such as spatulas, tongs, forks, ice scoops, etc., for handling foods.
• Single-service knives, forks, and spoons are to be dispensed properly from original containers or individually wrapped, or otherwise adequately protected.

Physical Facilities

• Overhead protection is required over all food operations conducted outdoors. Examples include a tent, awning, or fly. 
• Unless food is only touched with tongs, paper wrappers, forks, or spoons, a temporary hand-sink setup will be required.

Personal Hygiene

Food handlers must: 

• Be in good health and shall not have been ill with vomiting or diarrhea within 72 hours of the event.
• Wash their hands after visiting the restroom and prior to the start of food preparation.
• Wear clean outer garments.
• Wear effective hair restraints (hats/caps) to control long hair.
• Apply sanitary food handling techniques at all times. Whenever practical, food handlers shall use tongs, paper wrappers, or single-use gloves.
• Refrain from eating food while working. Cups with straws or sports bottles are permissible for drinking.