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pageRequirements for
Temporary Food Facilities
Fees
Food Handlers Guide
I. FOOD BOOTHS (sample graphic)
Booths must be provided with a side barriers and a cleanable floor (pavement is acceptable if in good condition). A top canopy is required for events lasting more than three days.
Materials and Structural Requirements
1. Booths located on grass or dirt must use plywood or similar material for floor surfaces. Take Precautions to eliminate trip hazards.2. Walls and ceilings shall be constructed of wood, plastic, canvas or other waterproof material, Fine mesh fly screening shall completely enclose the facility. (Gray colored screening is recommended for visibility and ventilation). If there is no on-site food preparation, screening may be replaced by the use of covers (e.g. net domes, plastic domes, lids, glass cases) that provide adequate protection of food from dust and flies
3. Side, front and rear barriers are required to keep out animals and to keep the public out of the food storage/preparation/service area. ( These barriers may be tables, counters, ropes, cloth or screening.)
4. Provide an adequate number of shelves or other clean storage surfaces for storing food off the ground.
5. Post name of organization, business, or owner on front of booth. Post valid Health Permit at front of booth.
II. FOOD HANDLING REQUIREMENTS
Food Preparation
1. All food must be prepared so as to be clean, safe and wholesome.
2. All food handling and preparation shall take place within the food booth unless Environmental Health Services has granted prior written approval for a different preparation site (e.g. restaurant, delicatessen, church, school or other approved, non-residential kitchen).
3. State law prohibits the preparation or storage of food in private homes or other unapproved sites. An exception is allowed in this County for non-profit fundraisers selling non-perishable baked goods and candy.
4. BBQ cooking outside of the booth is allowed; however, all food service must be from the approved booth. Meat slicing must take place inside a fully enclosed booth.
5. Food preparation surfaces must be smooth, easily cleanable and non-absorbent (commercial cutting boards are recommended).
6. Cutting boards must be washed and sanitized frequently during food preparation.
Temperature Controls
1. Safe temperature controls must be provided for all perishable and potentially hazardous foods. Provide thermometers for each refrigeration unit and a metal probe thermometer to check food temperatures. Clean probe thermometers before and after each food temperature check.
2. DO NOT THAW FROZEN FOODS AT ROOM TEMPERATURE. Thaw under refrigeration or as part of the cooking process.
3. COLD FOODS MUST BE MAINTAINED BELOW 41°F at all times.
4. HOT FOODS MUST BE MAINTAINED ABOVE 140°F at all times.
5. RAPIDLY HEAT FOODS TO 140°F OR HOTTER before transferring them to warming units (e.g. steam tables, chafing dishes).
6. Food in transit must be protected from contamination and must meet the temperature requirements specified above.
NOTE: An adequate number of properly functioning food holding units (e.g. adequate capacity stoves, roasting ovens, barbecues, steam tables, chafing dishes, refrigerators, coolers) are required to cook and to maintain safe temperatures for all potentially hazardous foods.
Food Handlers
1. Sanitary food handling techniques shall be followed consistently and food handlers must take all necessary steps to protect food from contamination and adulteration.
2. Food handlers must be in good health. Workers who are sick or have open wounds must not prepare, handle, or serve food.
3. Food handlers shall wash their hands with soap and water prior to the start of food preparation activities, after smoking and especially after using toilet facilities.
4. Food handlers must wear clean outer garments; a suitable means of hair restraint is recommended.
5. Whenever practical, food handlers shall use utensils, tongs, disposable plastic gloves or single use tissues when handling food.
6. Smoking is prohibited in food booths or by personnel while preparing or serving food.
7. The Health Permit holder shall be responsible for all workers' actions concerning food handling and booth operation.
Condiments
1. Condiment containers must be either the pump type, squeeze bottle or have attached covers for content protection.
2. Single service condiment packets are recommended whenever practical.
Storage/Service
1. All food, beverages, utensils, and equipment shall be stored, displayed, and served so as to be protected from contamination. Storage shall be off the floor on clean surfaces: tables, shelving, or pallets.
2. All food and food holding equipment shall be stored inside the booth or in adjacent trucks or vans with fully enclosed cargo areas.
Ice and Water
1. Ice used for refrigeration shall not be used for consumption.
2. Water must come from an approved source and connections protected from possible backflow contamination from irrigation systems.
Sink Facility Requirements
1. Where water and sewer connections are available, plumbed sinks are required (a 2-compartment sink is recommended).
2. Utensil Washing: If plumbed sinks are not available, booths with food preparation will require two buckets or dish pans (minimum size = five gallons) for utensil washing, cleaning equipment, and general cleaning chores. One container labeled "WASH" shall hold soapy water and the other, labeled "BLEACH/RINSE", filled with a solution of bleach and water. (Use one tablespoon of household bleach per one gallon of water.)
3. Handwashing: If plumbed sinks are not available, each booth with food preparation will also require additional handwashing facilities. This will include a labeled five gallon water bottle or other container with a dispensing valve which will leave hands free for washing. Insure that adequate water is on hand and that single service soap and fixed paper towel dispensers are filled and easily available within the food booth. Also provide an adequately sized waste water bucket (minimum size = five gallons).
4. Where all food and beverages are prepackaged, handwashing and utensil washing facilities will not be required within the booth.
NOTE: Additional facilities may be required where there is extensive food preparation, where water and sewer utilities are available or for events lasting more than three days, (e.g. De la Guerra Plaza, Earl Warren Showgrounds and the Santa Maria Fairgrounds).
Wastewater
1. If a sewer connection is not available within a booth, wash water and other liquid wastes, including waste from ice bins and beverage dispensing units, must be drained to an adequately sized leakproof container.
2. Liquid waste must be disposed of into an approved sewer system or holding tank and must not be discharged onto the ground. (Exception: clear ice melt may be disposed of on landscaping so long as it is absorbed and kept away from the booth.)
Toilet Facilities
1. Approved toilet facilities must be located within 200 feet walking distance from all temporary food facilities. Options include arranging to share facilities in nearby buildings, bringing in a mobile home or renting portable, chemical toilets.
2. Handwashing facilities equipped with soap and towels in dispensers must be located within or immediately adjacent to toilet facilities.
Garbage and Refuse
1. Garbage and refuse must be kept in leakproof and flyproof containers. Containers lined with plastic garbage bags are recommended in each booth. A reasonable effort should be made in keeping garbage containers covered.
2. Arrangements must be made for adequate garbage cans or dumpsters and for removal of garbage on a regular basis. Final clean-up must include removal of all litter and garbage from the site.
Animals
1. Live animals, birds or vermin are prohibited in temporary food facilities.
Bottled water, sodas, juices, beer and wine must be from approved commercial sources with proper labeling and packaging. Beer and wine sales require a license from the State Department of Alcoholic Beverage Control.
These requirements have been established by Santa Barbara County to meet the intent of the State Health and Safety Code and are considered minimum standards in providing safe and wholesome food to the public.