Temporary Food Events

There are two types of food served at temporary food events: potentially hazardous food and non-potentially hazardous food. When serving potentially hazardous food, a high level of food safety must be met. Please read the following to understand which type of food you will be serving and the steps you must follow to ensure the safety of consumers in Gasconade County.

Potentially Hazardous Foods
Stands that offer potentially hazardous foods such as bbq, fish squares, funnel cakes, ice cream, etc., must comply with the guidelines for temporary food events, as set forth in the Missouri Department of Health and Senior Services, “Guidelines for Temporary Food Events” brochure. See the “Checklist for Temporary Food Stands” below, when preparing for your temporary food event.

Low acid canned and acidified foods (such as salsa, pickles, etc.) are potentially hazardous foods and must be produced in an inspected facility, not a home kitchen.

Non-Potentially Hazardous Foods
Non-potentially hazardous processed food include, but are not limited to, breads, cookies, fruit pies, jams, jellies, preserves, fruit butters, honey, sorghum, cracked nuts, packaged spices, and spice mixes, dry cookies, cake, bread, and soup mixes.

Though otherwise exempted, non-potentially hazardous foods are still subject to the following guidelines:
1. The consumer is informed by a clearly visible sign at the sales or service location that the food is prepared in a kitchen that is not subject to regulation and inspection by the regulatory authority;
2. The seller is the individual actually producing the food or an immediate family member residing in the producer’s household with extensive knowledge about the food;
3. The seller only sells, samples or serves the food directly to the end consumer; and
4. All processed packaged foods bear a label stating the name and address of the
manufacturer/processor preparing the food, common name of the food, name of all
ingredients in the food and a statement that the product is prepared in a kitchen that is not subject to inspection by the Gasconade County Health Department.

Checklist for Temporary Food Stands
Print this off as a guide for your food safety inspection.

Personnel

Handwashing-Provide a two‐gallon or larger insulated container with a faucet type
(not pushbutton) spigot for warm water, along with a basin, soap, and dispensed paper towels for handwashing.
Health-Make sure that anyone working your booth has no open cuts or sores or vomiting, diarrhea or intestinal illness.
Hygiene-Assure that all workers are wearing clean clothes, clean aprons and hair restraints. Nail polish or fake nails are not allowed.

Cleaning

Dishwashing-A minimum of three basins, large enough for complete immersion of utensils are required to wash, rinse, and sanitize utensils or equipment that must be reused or used on a production basis. Utensils used continuously must be washed, rinsed and sanitized every 4 hours.
Bleach-Household bleach or other approved sanitizer must be provided for dishwashing sanitization and wiping cloths in lukewarm water. Test strips must be available to test the strength of the sanitizer. Test strips are available for purchase from food service suppliers or other sources.
Wiping Cloths-Wiping cloths must be rinsed frequently and stored in a clean 50-100 ppm chlorine solution anytime they are not in use.

Food & Utensil Storage & Handling

Food Preparation-Cooking and serving areas must be protected from contamination by covering or segregation. Barbecue areas must be roped off or otherwise segregated from the public. Utensils such as tongs, tissues, ladles or gloves must be used. No bare hand contact with ready to eat foods such as garnishes, vegetables, bread, pastries or other items that do not have a cook step prior to service.
Dry Storage-Store all food, equipment, utensils and single‐service items above the floor on pallets or shelving so they are at least 6” off the ground.
Cold Storage-Refrigeration units must keep potentially hazardous foods at 41 degrees F or lower. An insulated container with blue ice or drained ice may be approved by the inspector for storage of less hazardous foods or for shorter events.
Hot Storage-Hot food storage units must keep potentially hazardous foods at 135 degrees F or higher.
Thermometers-Each refrigeration unit needs a thermometer to accurately measure the air temperature of the unit. A metal stem thermometer must be provided where necessary to check the internal temperatures of both hot and cold food. Thermometers must be accurate to +2 degrees F, and have a minimum range of 0 degrees‐220 degrees F.
Wet Storage-Wet storage of canned or bottled, non‐potentially hazardous beverages is acceptable when the water is changed frequently at least every 2 hours or has a chlorine solution of 10 ppm.
Food Display-All food must be protected from customer handling, coughing, or sneezing by wrapping, sneeze guards or other effective barriers.
Food Source-All food must come from approved, inspected sources, no home-prepared food.

Water Supply

Water Supply-An adequate supply of potable water shall be on site and obtained from an approved source. Water storage at the booth must be in an approved storage container(s).
Wastewater Disposal-Wastewater must be disposed in an approved wastewater disposal system. An adequate number of covered containers, labeled ‘Wastewater’ shall be provided in the booth.

Premises

Floors-Unless otherwise approved, floors shall be constructed of tight wood, asphalt or other cleanable material, such as tarps or mats. Floors shall be finished so they are cleanable.
Walls & Ceiling-Walls and ceilings must protect from the elements and where necessary flying insects.
Lighting-Adequate lighting by natural or artificial means is to be provided. Bulbs must be non‐breakable or shielded.
Counter/Shelving- All food preparation surfaces must be smooth, easily cleanable, durable, and free from seams and difficult to clean areas. All other surfaces must be finished so they are cleanable.
Garbage-An adequate number of cleanable containers must be provided inside and outside the booth. Garbage stored outside needs to be covered and stored in a way to prevent the attraction of pests.
Clothing-Personal clothing and belongings shall be stored at a designated place in the booth,away from food preparation areas, food service and dishwashing areas.
Pest Control-Effective measures taken for fly and other pest control (i.e. fans, screens)

For more information about food at temporary events in Gasconade County, contact the Environmental Public Health Specialist at 573-486-3129 x106.