Cooling/ Cold Holding
Foods that require refrigeration must be cooled to 41°F as quickly as possible and held at that or a lower temperature
until food is served. Mechanical refrigeration must be available for potentially hazardous foods held for four hours or
longer. Dry ice or cold packs may be used to keep foods cold in coolers. You should layer ice packs and food to ensure
food items are kept at 41°F or lower.
will be served hot must be cooked to proper temperature. Hamburger presents a special case because of the
dangers of E. coli contamination. Hamburgers and other ground beef products must be cooked to 155°F for 15 seconds
or more. Poultry products must be cooked to 165 °F, ground meat, gyros and pork to 155°F and eggs to 145°F or hotter
for 15 seconds or more. Rapidly reheat previously prepared foods to 165°F or higher. They must then be maintained at
140°F or higher. Crock
You must have an accurate probe-type thermometer to check food temperatures. It must have both a hot and cold scale
(0° to 220° F) for the widest use. Be sure to clean and sanitize before each use. (Alcohol swabs are appropriate)
List all equipment and indicate if used for storage, preparation, or holding. For events lasting longer than
4 hours, mechanical refrigeration is required for keeping cold foods at 41° F or colder.
Mark an X next to the applicable item category
Only food grade utensils are allowed. No paint brushes, wooden spoons, canoe paddles, enamelware or household
electrical drills allowed. No crock pots allowed.
Food Preparation, Storage and Transportation
You must do all preparation, cooking, storage, and clean-up at the temporary event site location, as long as there is
compliance with the regulations. With owner permission in writing, the use of restaurants, commissaries, or other
approved sites for additional food preparation is allowed.
A private home may not be used for storage, preparation, or cooking of food intended for the public.
Vehicles used for food transport must be kept clean. When foods are taken from one location to another, they must be
covered for protection and kept at appropriate temperatures at all times. Hot or cold holding containers must be able to
maintain temperatures. Storage and service equipment in the booth should already be at proper temperatures to
Opened bulk food containers such as rice or flour sacks must be stored in covered containers. All food (even if in boxes
or cans) and food-contact items (sleeves of paper plates, cups, cooking equipment, etc.) must be stored at least 6"
above the ground. Use tables, pallets, milk crates, or turn over empty boxes and place items on top. You must still be
able to keep floors clean.