SOUTHWEST UTAH PUBLIC HEALTH DEPARTMENT
Food Related Forms
- Application to Opperate a Food Service Establishment
- Temporary Food Service Application
- Temporary Food Service Requirements Brochure
- Mass Gathering Application
- Mobile Food Regulations
Iron County 260 E DL Sargent Drive |
Kane County 245 S 200 E |
Washinton County 620 S. 400 East |
Garfield County P.O. Box 374 |
REQUIREMENTS for TEMPORARY FOOD SERVICE ESTABLISHMENTS 2. Adequate facilities for maintaining potentially hazardous foods at the proper temperature must be provided. Hot food must be maintained at 140 degrees Fahrenheit, or above, and cold foods must be maintained at 40 degrees Fahrenheit, or below. Thermometers should be available for periodic checking of temperatures. The Health Department recommends eliminating or keeping to a minimum the use of potentially hazardous foods because of the difficulty in maintaining proper temperature conditions in a temporary food establishment. 3. Equipment shall be located and installed in a way that prevents food contamination and facilitates proper cleaning. 4. Food-contact surfaces of equipment shall be protected from contamination by consumers and other contaminating agents. Effective shields for such equipment shall be provided, as necessary, to prevent contamination. , 5. Handwashing facilities must be provided for employee handwashing with soap and warm water (water container with spigot, bucket, hand soap, and paper towels). Hands should be washed frequently, especially after handling money and while preparing food. 6. All wastewater generated must be properly contained until it can be disposed in an approved manner, such as a public sewer or septic system.
8. Food handlers must have Food Handler Permits and must practice good hygiene in regard to hair control and clean outer clothing (hats or long hair tied back, plus aprons or uniforms, etc.) |
GUIDELINES FOR DESIGNING A FOOD ESTABLISHMENT
1. Bulk food modules shall be designed with close-fitting, self-closing, individual covers and a method for storing product scoops. All bins shall be easily cleanable and designed so that they can be removed individually for cleaning.
2. Ice for consumer use shall be dispensed only by employees with scoops, tongs or other dispensing utensils or through automatic self-service ice dispensing equipment designed so that the consumer does not come into manual contact with the bulk ice.
3. Multi-use equipment and utensils shall be constructed and repaired with safe materials, including finishing materials; shall be corrosion resistant and shall be non-absorbent; and shall be smooth, easily cleanable and durable under conditions of normal use.
4. The use of wood in a facility is restricted to cutting blocks, cutting boards, bakers tables, and surfaces which contact raw fruits, raw vegetables and nuts in the shell.
5. All equipment and utensils, including plastic wear, shall be designed and fabricated for durability under conditions of normal use; shall be made from safe materials and shall be resistant to denting, buckling, pitting, chipping and crazing.
6. Food contact surfaces shall be easily cleanable, smooth and free of breaks, open seams, cracks, chips, pits and similar imperfections and free of difficult to clean internal corners and crevices.
7. Sinks and drainboards shall be sloped to drain and be self-draining.
8. Food product thermometers shall be provided in establishments which prepare or process potentially hazardous food products.
9. Ventilation hoods shall be installed to prevent grease or condensation from collecting on walls and ceilings, and shall be designed to be easily cleanable.
10. Equipment shall be installed so that it may either be moved for ease of cleaning or shall be installed to allow at least; (1) six inches clearance between the floor and the equipment or, (2) four inches between the table and equipment, for table mounted equipment.
11. Wiping cloths shall be stored in the sanitizing solution.
12. A three compartment equipment washing sink with dual drainboards which are self draining is required in any establishment handling unpackaged food products. These sinks shall be large enough to accommodate the emersion of most equipment and utensils.
13. Each compartment of the sink shall be supplied with hot and cold potable running water.
14. Chemical test kits or other devices that measure the parts per million concentration of the sanitizer shall be provided and used.
15. Mechanical cleaning and sanitizing shall be installed according to requirements.
16. All food, equipment and single-service articles shall be stored at least six inches above the floor on easily moveable dollies, skids, racks, or open-ended pallets.
17. Such storage shall not be under exposed or unprotected sewer lines or water lines that are leaking or on which condensed water has accumulated.
18. Food, equipment, utensils, or single-service articles shall not be stored in locker rooms, toilet rooms or their vestibules, garbage rooms or mechanical rooms.
19. All equipment and utensil washing sinks, food preparation sinks, had sinks and janitorial sinks shall be supplied with hot and cold water under pressure.
20. All sewage, including liquid waste, shall be disposed of by a public sewage system or by a sewage disposal system constructed, maintained and operated according to state and local health department requirements.
21. Plumbing shall be sized, installed and maintained according to the Utah State Plumbing Code.
22. There shall be no cross connection between the potable water supply and any non-potable or questionable water supply.
23. Devices shall be installed to protect against back flow and back siphonage at all fixtures and equipment where an air gap at least twice the diameter of the water system inlet is not provided between the water supply inlets and the fixtures flood level rim. No hose shall be attached to a faucet that is not equipped with a back siphonage prevention device.
24. Culinary sinks used for the washing, soaking or the preparing of food shall be indirectly drained.
25. Toilet facilities shall be installed and of the number required by the Utah State Plumbing Code. They shall be conveniently located and shall be accessible to employees at all times. They shall be completely enclosed and shall have tight fitting, self-closing solid doors, except for louvers that may be necessary for ventilation systems.
26. Toilet rooms shall not open directly into a food processing area.
27. Had washing facilities shall be installed according to the Utah State Plumbing Code and shall be at lease one, and not less than the number required by the Utah State Plumbing Code.
28. There shall be a hand washing facility in all food preparation areas; and, in or immediately adjacent to toilet rooms or their vestibules.
29. Sinks used for food preparation or for warewashing shall not be used for washing of hands or for any other purpose.
30. Hand washing facilities shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
31. Garbage and refuse shall be held in durable, easily cleanable insect resistant and rodent resistant containers that do not leak and do not absorb liquids.
32. These containers shall be of a sufficient number to hold all the garbage and refuse that accumulates. Where garbage and refuse is burned on the premises, it shall be done by controlled incineration in accordance with state and local requirements.
33. Conduits and pipes shall be built into walls, floors and ceilings so as to not create an uncleanable surface.
34. Properly installed and trapped floor drains shall be provided in areas where floors are water flushed or pressure spray cleaning methods are used.
35. Floors and floor coverings of all food preparation, food storage and warewashing areas and floors of all walk-in refrigerators, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, durable materials, such as sealed concrete, terrazzo, quarry tile, ceramic tile, durable grades of vinyl, asbestos, or plastic tile, or tight fitting wood impregnated with plastic and shall be maintained in good repair.
36. The floor wall junctures in food processing areas shall be covered for easy cleaning.
37. Walls, wall coverings and ceilings of walk-in refrigeration units, food preparation areas, including areas used for storing open or dusty food products, warewashing areas and toilet rooms and their vestibules shall be smooth, non-absorbent and easily cleanable.
38. Concrete or pumice blocks and bricks used for interior wall construction in these locations shall be finished and sealed to provide a smooth, easily cleanable surface.
39. At least one service sink or curbed cleaning facility with a floor drain shall be provided and used for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water of similar liquid waste.
40. Permanently fixed, artificial light sources shall be installed to provide at lease 20 foot candles of light on all food preparation surfaces and at warewashing work levels. Additionally, at a distance of 30 inches from the floor, there shall be at least:
A. 20 foot candles of light in sales areas, utensil and equipment storage areas and in hand washing and toilet areas.
B. At lease 10-foot candles of light in walk-in refrigeration units, dry food storage areas and in all other areas.
41. Lamps located over or within food storage, food preparation and food display facilities and facilities where utensils and equipment are cleaned and stored shall be shielded or otherwise shatter resistant.
42. All rooms shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors smoke and fumes. Ventilation systems shall be installed and operated according to state and local requirements.
43. If employees routinely change clothes within the establishment, rooms or areas shall be designated and used for that purpose. Lockers or other suitable facilities shall be provided and used for the orderly storage of employee's clothing and other belongings.
44. Outside garbage and refuse containers shall be stored on hard, easily cleanable surfaces.
45. The walking and driving surfaces of all exterior areas of food establishments shall be surfaced with concrete, asphalt, or with gravel or similar material effectively treated to facilitate maintenance and minimize dust.
46. No operation of a food establishment shall be conducted in any room used as living or sleeping quarters.
47. Laundry facilities in a food establishment shall be done in separate rooms except that such operations may be conducted in storage rooms containing only packaged food and packaged single-service articles. Only linens and work clothes used in the operation shall be laundered in the laundry facilities provided on the premises.
48. Clean and soiled work clothes and linens including articles such as wiping cloths shall be stored in a clean place and protected from contamination until used.
