Environmental Health - Temporary Food Stands
The following guidelines have been developed to provide an educational approach on how to reduce the risk of food borne illness incidents at temporary food service events in Kenosha County. These guidelines comply with the standards set by the Wisconsin Division of Public Health and the Kenosha county food ordinances.
Because these guidelines do not cover every situation, additional requirements may be necessary to impose requirements beyond those stated in this booklet in order to protect the public health.
A special event food service establishment is:
A food service establishment that prepares or serves meals at a fixed location for a period of no more than 14 consecutive days, in conjunction with a single event such as a fair, carnival, circus, public exhibition, anniversary sale or occasional sales promotion.
Permits
Establishments must obtain a permit from the Kenosha County Division of Health prior to opening. Separate stands require separate permits regardless of the operator. A completed application along with the appropriate fee must be submitted in order to obtain your permit.
Note: Churches, religious, fraternal, youth or patriotic organizations, service clubs and civic organizations which occasionally prepare, serve or sell meals to the general public do not need a permit. Occasional means fewer than four days during any twelve month period.
Potentially hazardous food is:
Any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, or edible crustacean. These foods can support rapid and progressive growth of disease causing organisms.
The following are examples of potentially hazardous foods:
| chicken salad | hamburgers | Hollandaise sauce |
| American cheese | hot dogs | refried beans |
| Bratwurst | fajitas | nacho cheese |
| cooked corn, squash | soft cheeses | steak |
| cooked mushrooms | ice cream | egg rolls |
| cooked onions | lasagna | luncheon meat |
| cut melons | tofu tacos | ravioli |
| hot beef | French toast | baked potatoes |
| steamed rice | meat casseroles | whipped butter |
| homemade mayonnaise | pizza | corn dogs |
| cream filled baked potatoes | egg salad | ribs |
Food Protection
Be sure foods are maintained at proper temperatures.
All potentially hazardous cooked foods must be held hot at 135º F (57.2º C) or above at all times.
All potentially hazardous cold foods must be held cold at 41º F (5º C) or below at all times.
All potentially hazardous foods must be cooked to the required internal temperatures.
- Poultry and stuffed meats: internal temperature of 165º F and above
- Pork products: internal temperature of 165º F and above
- Hamburgers, ground beef: internal temperature of 160º F and above
- All other food: internal temperature of 145º F and above
- Reheat prepared foods at: internal temperature of 165º F and above
Thermometers
A thermometer is as crucial to food safety as a stethoscope is for a doctor. Provide a metal stem thermometer, accurate to ± 2º to verify internal temperatures of potentially hazardous hot and cold foods and internal final cooking temperatures. Thermometers should read from 0º to 180º F (-18º C to 82º C). To check the accuracy of your thermometer place the metal stern into a glass of slushy ice water in order to obtain a reading of 32º F (0º C). If this temperature is not obtained, calibrate the thermometer.
Hand Wash
Good hygiene practices help prevent food borne illness. When water under pressure is not available, handwashing facilities shall consist of a covered insulated container of at least five gallon capacity with a non self closing spigot or valve, that allows a continuous flow of water over the hands, with approved liquid waste disposal. Soap and single service towels shall be provided. A hand-wash station should be easily accessible for all food service handlers.
Personal Health
Food handlers cannot handle food if they are ill with a disease that is communicable through food, such as:
- any disease with diarrhea
- cold or flu like diseases
- hepatitis or jaundice
- infected cuts, burns, lesions on hands or lower arms
Personal Hygiene
Unwashed hands can be a conduit for microorganisms that cause food borne poisoning. Wash hands thoroughly with soap and water:
- before starting work shift
- after each visit to the toilet
- after coughing, sneezing, or touching hair or face
- after eating, smoking, or drinking
- after using any cleaners or chemicals
Employees should eat, drink or smoke away from the food operation establishment and wash their hands prior to returning to the food service area.
Equipment Washing Procedures
There is a safe way to ensure clean equipment. Bring clean and sanitized equipment to the site. During food service preparation, soiled equipment should be cleaned and sanitized throughout the day unless a sufficient number of utensils are provided and stored protected.
The following sequence should be used to clean utensils:
- A bucket of soapy water (labeled WASH).
- A bucket with dean rinse water (labeled RINSE).
- A bucket with bleach water or equivalent sanitizer (labeled SANITIZER).
Sanitizing Solution: A concentration of 100 ppm chlorine, 25 ppm iodine or 200 ppm quaternary ammonia. Use appropriate test strips to check the concentration (2 tablespoons of bleach per 5 gallons of water should meet the 100 ppm chlorine requirement).
Water Supply
An approved water source is essential. Make sure a safe, portable water supply is available for use in cooking and cleaning purposes. Water obtained from an onsite water well should receive prior approval from the Kenosha County Division of Health. Provide a food grade hose to transport water (garden hoses are not acceptable). Threaded faucets must have approved backflow preventers installed.