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Hampton
Health Department
temporary food event action cycle
Supplied by the Hampton Health
Department, this temporary food event action cycle can serve as your model
for operations:
Planning and Preparation – the week
prior to the event:
- Submit
your Temporary Food Permit application.
- Plan
your menu.
- Draw a
plan for your booth – what goes where.
- Clean
and sanitize coolers and pans.
- Chill
the ice chests.
-
Purchase the food.
- Thaw
frozen items in refrigerator.
Loading
your truck or trailer
- Load
in reverse order of need –Overhead protection, Ground cover, Hand wash
and utensil wash should be the last items loaded; you will need them
first.
Arrival
Set
up
- Ground
cover and overhead protection must be the first thing set up.
-
Protection from the public should be set up next.
- Hand
wash and utensil wash are set up third. Use only plain bleach (no
scented bleach) for sanitizing. Use one teaspoon per gallon of water.
- Now
you can start to set up your food prep, cooking and service areas.
Operation
-
WASH YOUR HANDS
– This is the most important first step in food safety.
-
Cook as
much as you are going to need in short term. Don’t cook up too far
ahead unless you have sufficient methods for hot holding (crock pots,
second grill, electric roaster). NOTE: Sterno is not effective for hot
holding, therefore it is not worth the expense; get a butane or propane
burner unit.
-
Monitor
food temperatures, both prepared and stored foods.
-
Clean
as you go.
Break
down – The party is over
- Throw
out left over food.
- Clean
your equipment.
- Load
it up.
- Clean
or discard the ground cover.
To download this information
as a Word document,
right click here.
For more
information, contact the Hampton Health Department's environmental health
services section at 727-2570.
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