Temporary Food Establishment Operations Checklist Table of Contents Use this guide as a checklist for plan review and for preopening inspections. All food should be obtained from sources that comply with law. All meat and poultry should come from USDA or other acceptable government regulated approved sources. Home canned foods are not allowed nor shall there be any home cooked or prepared foods offered at temporary food service events. Ice for use as a food or a cooling medium shall be made from potable water.
Common examples are red meats, poultry and raw shell eggs, fish and shellfish, and dairy products.
Refer to your local health code for details. Potable hot and cold running water under pressure with suitable hand cleaner, dispensed paper towels, and waste receptacle should be provided. Hand wash stations are not required if the only food items offered are commercially pre-packaged foods that are dispensed in their original containers. Foodworkers shall not have any open cuts or sores. Food service workers shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods.