Temporary Food Facility
FOOD HANDLERS GUIDE
(Please post in the food booth)

Wash hands before preparing or handling food and after using the bathroom or smoking or handling refuse.

Food handlers must wear clean clothes.

Food handlers must be in good health - if sick, do not handle food - cover any wounds or cuts on hands.

Keep cold foods cold (below 41°F).

Keep hot foods hot (above 140°F).

Rapidly heat foods to 140°F or hotter before putting them in warming units.

Keep all food preparation surfaces and utensils clean. Wash and sanitize cutting boards frequently.

Keep foods covered.

Whenever practical, use utensils, tongs, disposable plastic gloves, or single use tissues when handling food.

Do not serve ice that has been used for refrigeration.

Utilize condiment containers which are of the pump or squeeze bottle type or have attached lids. Single portion condiment packages are preferable for customer self service.

Keep garbage and refuse covered as much as possible.

All animals prohibited in booths.

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