FOOD & UTENSIL STORAGE & HANDLING
DRY STORAGE
Store all food, equipment, utensils and single-service items above the floor to protect against
contamination.
COLD STORAGE
Provide refrigeration units to keep potentially hazardous foods at 41 degrees F. or lower. An effectively
insulated container with sufficient coolant, such as blue ice or drained ice, may be approved by the DEC
Inspector for storage of less hazardous foods or for use at events of short duration.
HOT STORAGE
Make sure hot food storage units are used where necessary to keep potentially hazardous foods at 140
degrees F. or higher.
THERMOMETERS
Make sure that each refrigeration unit has a numerically scaled thermometer to accurately measure the air
temperature of the unit.
Provide a metal-stem thermometer where necessary to check the internal temperatures of both hot and cold
food. Thermometers must be accurate to plus or minus 2 degrees F. and have a minimum range of 0 degrees to 220
degrees F.
FOOD DISPLAY
Make sure that all food is protected from customer handling, coughing, or sneezing by wrapping, sneeze
guards or other effective barriers.
FOOD PREPARATION
Make sure that all cooking and serving areas are protected from contamination. Barbecue areas must be roped
off or otherwise segregated from the public.
PERSONNEL
HAND WASHING
Provide a five-gallon or larger insulated container or larger with a faucet type (not push-button) spigot
for warm water, along with a basin, soap, dispensed paper towels, and catch basin for hand washing.
HEALTH
Make sure that employees have no open cuts or sores or diseases transmittable by food.
HYGIENE
Assure that employees have clean outer garments and hair restraints.
CLEANING
DISHWASHING
Provide three basins large enough for complete immersion of utensils and a way to heat water for washing,
rinsing, and sanitizing utensils or equipment that will be reused or used for preparation of food.
BLEACH
Provide unscented household bleach or other approved sanitizer for dishwashing sanitization and wiping
cloths.
WIPING CLOTHS
Make sure that wiping cloths are rinsed frequently in a clean, 100-parts-per-million chlorine solution.
WATER SUPPLY
WATER SUPPLY
Make sure an adequate supply of potable water from an approved source is on site. Water storage at the
booth or event is in approved storage containers.
WASTEWATER DISPOSAL
Make sure that wastewater is disposed of in an approved wastewater disposal system.
PREMISES
FLOORS
Make sure that unless otherwise approved, floors are constructed of tight wood, asphalt, or other cleanable
material. Floors must be finished so as to be cleanable.
WALLS & CEILINGS
Make sure walls and ceilings are of tight and sound construction to protect the interior from the elements
and flying insects, when necessary. Walls must be finished with a cleanable finish.
LIGHTING
Provide adequate lighting by natural or artificial means. Bulbs must be non-breakable or shielded.
COUNTERS OR SHELVING
Make sure all food preparation surfaces are smooth, easily cleanable, durable and free of seams or
difficult-to-clean areas.
GARBAGE
Provide an adequate number of cleanable containers inside and outside the booth or at the event.
RESTROOMS
Provide an adequate number of approved toilet and hand washing facilities at each event. These facilities
must be accessible to employees.
CLOTHING
Store personal belongings in a designated place in the booth and away from the food preparation, food
service, and dishwashing areas.
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