22 N. Georgia Ave.  Suite 300  .  Mason City, IA 50401  .  Phone: 641-421-9300  .  Toll Free: 1-888-264-2581  .  Fax: 641-421-9350

 

 
      Environmental Health

TEMPORARY FOOD ESTABLISHMENT GUIDELINES

A temporary food establishment means a food establishment that operates for a period of no more than fourteen (14) consecutive days at one location in conjunction with a single event or celebration.

License fee is $33.50 per event.

Equipment Requirements

  1. Temporary units that handle unpackaged food shall have a minimum of three basins, large enough for complete immersion of dishes, utensils, pots and pans and an adequate means to heat the water.
  2. A sanitizer shall be provided for warewashing and wiping cloths. Approved sanitizers are: Chlorine (50-100 ppm), iodine (12.5 ppm), or quaternary ammonium (200 ppm). An appropriate test kit shall be provided to check the concentration of the sanitizer used.
  3. A hand-sink shall be provided with a minimum of a two gallon insulated container with a spigot and a basin for drainage. This sink shall have anti-bacterial soap and single use paper towels. The insulated container shall be filled with hot water.
  4. Wiping cloths shall be stored in a sanitizing solution. Sanitizing solution shall be changed as often as necessary to maintain a clean condition.
  5. All equipment, utensils, food preparation, food contact surfaces, including the interior of cabinet units or storage compartments, shall be safe, smooth, durable, nonabsorbent, and easily cleanable.

Water Supply

An adequate supply of clean water (potable) shall be provided from an approved source.

Water from a private well must be tested annually for nitrates and coliform. Records of the water test must be maintained at the site and available to the regulatory authority upon request.

Graphic courtesy of the Tacoma-Pierce County Health Department, WA

 

Standards for water supply:

  1. Materials shall be safe, durable and easily cleanable.
  2. Water storage units and hoses shall be food grade and approved for use in the storage of water.
  3. Hoses that are used shall be safe, durable, smooth interior surface, and clearly identified as to its use for drinking water.
  4. A water tank, pump, or hoses shall be flushed and sanitized before being placed into service after construction, repair, modification or periods of nonuse.
  5. Water supply systems shall be protected against back-flow or contamination of the water supply. Back-flow prevention devices, if required, shall be maintained and adequate for the intended purpose.
  6. A water supply tank, pump, and hoses shall be used to convey drinking water shall be used for no other purpose.

Wastewater Disposal: Wastewater shall be disposed in an approved wastewater disposal system that is sized, constructed, maintained and operated according to law.

Physical Facility

  1. Floors, Walls & Ceiling: Floors, walls and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable. If required, floors shall be constructed of tight wood, asphalt, rubber and/or plastic matting or other cleanable material to control dust or mud.
  2. Exterior surfaces shall be weather-resistant materials.
  3. The unit shall be designed and maintained, so that outer openings are protected against the entrance of insects and rodents.
  4. Lighting: Adequate lighting shall be provided. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food.
  5. Garbage Containers: An adequate number of cleanable containers shall be provided
    both inside and outside the establishment.

Food Handling & Service
Food Approved Source:

  1. All food shall be safe and unadulterated.
  2. Food supplies shall come from a commercial manufacturer or a source that complies with both state and federal laws.
  3. Food prepared in the private home is prohibited, except for non-potentially hazardous bakery products.
  4. The use of food in hermetically sealed containers that is not prepared in an approved food processing plant is prohibited.

Food Preparation:

  1. Except when washing fruits and vegetables, food employees shall avoid direct contact with ready-to-eat food with their bare hands.
  2. The use of single-use gloves, utensils, deli tissue, spatulas, tongs or dispensing equipment shall be used to avoid bare hand contact.
  3. All ready-to-eat foods that are potentially hazardous shall be date-marked.
  4. Leftovers may not be used, sold or given away. Potentially hazardous food must be discarded if not sold.
  5. Ice that is used as a food or a cooling medium shall be made from potable water and come from a licensed food processing plant or another approved commercial source.

Food Storage:

  1. All food shall be covered and stored off the floor and /or ground on a pallet, table or shelving.
  2. Condiments such as ketchup, mustard, coffee creamer, sugar, etc., shall be served in individual packets or from squeeze containers and/or pump bottles.
  3. Milk shall be dispensed from the original container or from an approved dispenser.
  4. All fruits and vegetables must be washed before cutting or sold.
  5. All food shall be protected from customer handling, coughing or sneezing by wrapping, sneeze guards or other effective means.
  6. All cooking and serving areas shall be adequately protected from contamination.
  7. Only single serve articles shall be used for the consumer.
  8. Food shall only be displayed, stored or served from the food unit.

Food Temperature Guidelines

Cold Foods (holding) =41º
Hot Foods (holding) =140º
Reheating 165º
Microwave 165º
Ground Beef 155º
Poultry 165º
Pork 155º
Fish 145º

Cold Storage: Refrigeration units shall be provided to keep potentially hazardous
food at 41º F or below. An effectively insulted hard sided container with sufficient coolant may be approved by this department for storage of less hazardous foods, or use at events of short duration.
Hot Storage: Hot food storage units shall be used to keep potentially hazardous
food at 140º F or above. Crock pots, steam tables or other hot holding devices are not
allowed for heating up foods, they are only to be used for hot holding after food
has been adequately cooked.
Thermometers: Each refrigeration unit shall have a numerically scaled thermometer
to accurately measure the air temperature of the unit.
A metal stem thermometer shall be provided to check the internal temperature of both hot and cold food. Thermometers must be accurate and have a range from 0º F to 220º F.

Personnel

  1. All employees shall be under the direction of the person-in-charge. The person-in-charge shall ensure the workers are effectively washing their hands, that potentially hazardous food is adequately cooked, held, or cooled and that all equipment and utensils are adequately washed, rinsed and sanitized.
  2. Employees shall have clean outer garments, aprons, and effective hair restraints.
  3. Smoking and eating are not permitted while preparing or serving food. All beverages must have a lid and a straw.
  4. All unauthorized persons are to be kept out of the establishment.
  5. All employees at the establishment must sign a Log Book with the person's name, address, phone number and the date and hours worked. The Log Book must be maintained by the person-in-charge for 30 days and made available to the department upon request.

 



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