Temporary venues for Internal Communications events by Bees Marquees
Temporary Food Events
Transcript of Temporary Food Events
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Temporary Food Events
Procedures and Rules for
Temporary Concession
Permits
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Permit
• All temporary food events will
need to purchase a permit from
the Brazos County Health
Department
• Permit fee is $55 per event and
must be purchased 3 days prior
to the planned event
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Source and On-Site Production
• All food items that will
be prepared must be
from an approved
source, such as a
grocery store, discount
warehouses, etc.
• Food must be prepared
on site at the event. No
home food production
is allowed.
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Cold Hold
• Food must be held
at 41 degrees F
during both
transportation and
preparation.
• Food may be
refrigerated or
kept on ice.
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Cooking Temperatures
• Cooking Temperatures
should be monitored
closely following these
guidelines:
(all in degrees F)
• Brisket(Raw Meat) 145
• Hamburger Meat 155
• Hot Dogs 155
• Chicken(Poultry) 165
• After the food is
cooked it must be held
at a temperature of
140 degrees F
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Hand Wash Station
• There must be a
station set up that
allows for hand
washing.
• A water container
must be designed
with a spigot with a
bucket underneath to
collect wastewater.
• Hand Soap, Hand
Sanitizer, and
Disposable paper
towels must be on
site at all times
during the event.
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Use of Hand Wash Station, Paper
Towels, and Hand Sanitizer
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Food Prepping
• All personnel
prepping food must
wear some form of
hair restraint, such
as a hat or hair net.
• Gloves must also
be worn by anyone
handling food.
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Use of Gloves While Prepping
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Three Compartment Sink
• A three compartment
sink should be set up
to wash utensils.
• The first tub is used
for warm soapy
water.
• The second tub is to
rinse.
• The third tub is to
sanitize. For proper
strength mix
1-tablespoon(1 cap-
full) of bleach for
every gallon of water.
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Wash and Sanitize Sinks
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The Need for a Three
Compartment Sink.
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Trash/Waste Receptacles
• Waste receptacles
must be provided
for the public to
dispose of trash
properly.
• Ice machines,
coolers, sinks, etc.,
must not be
drained on the
ground. They must
be drained into
approved plumbing.
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Water and Paper Products
• Water must come from an
approved source and be
available at each event.
• Only single service items may
be used to serve the public,
such as plastic utensils and
paper ware.
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Ice
• All ice must be purchased from an
approved source.
• Approved sources include grocery
stores, icehouses, and convenient
stores.
• Ice used to fill drink cups must be
kept separate from ice used to store
food.
• The ice must be kept covered and
scoops with handles used for
dispensing. Do not use cups for
scooping ice.
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Contact Surfaces and Floors
• All food contact surfaces must be in
good repair and cleaned with 100-
PPM solution of sanitizer (1
tablespoon of bleach (1 cap-full) per
gallon of water).
• A floor may be concrete, asphalt, dirt
or gravel if its covered with mats,
removable platforms, buckboards,
tarp or other suitable materials.
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Restrooms
• If restroom facilities are not
within a close proximity of the
event, Port-a Potties need to be
provided.
• Please remember to wash your
hands after using the restroom.
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Things That Should Not Occur
• Do not eat while
prepping food.
• Do not wash
gloves. Always
dispose of used
gloves and attain
clean ones when
switching between
prepping different
foods.
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Inspections
• Unannounced
inspections can
and will be done
by the Brazos
County Health
Department
during the
operation.
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A Typical Overall Setup
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Questions?
• If you have any questions or
concerns please contact the
Brazos County Health
Department
• (979) 361-4450
• Check out the website at
www.brazoshealth.org