A temporary food service establishment must comply with the requirements
of these rules and Rules on Food Service Sanitation. The Midland Health Department
may impose additional requirements to protect the public health, such a prohibiting the
sale of some or all foods defined as "potentially hazardous." |
Potentially Hazardous Foods Are: |
Any food that consist in whole or in part of milk or milk products, eggs, meat, poultry,
fish, shellfish, edible crustacea, or other ingredients including synthetic ingredients,
in a form capable of supporting rapid and progressive growth of toxigenic or infectious
microorganisms. |
Restricted Operations: |
1. |
Only those potentially hazardous foods requiring limited preparation (hamburger,
frankfurters, other cuts of meat) will be approved by this Department (attached list).
Cuts of meat and vegetables that are to be cooked in a clean sanitary, and covered
outdoor cooker shall be approved. Cooker must be able to maintain proper food
temperature. |
| 2. |
The preparation of pastries filled with cream and/or synthetic cream,
custards, and similar products will not be approved. |
| 3. |
Salads, sandwiches, other products containing meat, eggs, poultry, or fish
are prohibited unless these foods have been pre-packaged and prepared under conditions
meeting the rules on Food Service Sanitation. |
| 4. |
Potentially hazardous foods prepared in private homes will not be
approved. |
Food:
|
| 1. |
Shall be in sound condition and safe for human consumption. |
| 2. |
Perishable foods must be cooked to the following temperatures:
Poultry - 165° F, Ground meats - 155° F, Pork - 155° F, and Other meats - 145° F.
Potentially hazardous foods (i.e. foods which consist in whole or in part of milk
or milk products, eggs, meat, seafood) shall be held, stored, displayed, transported, and
served at 41°F or lower, or at 140° F or above. |
TEMPORARY HEALTH PERMITS WILL NOT BE ISSUED TO AN INDIVIDUAL, BOOTH, OR GROUP WHOSE
APPLIANCES/FACILITIES CANNOT COMPLY WITH THE ABOVE FOOD TEMPERATURE REQUIREMENTS. |
Food Equipment: |
| 1. |
Equipment and facilities must be restricted to those that are easily
cleaned and maintain proper temperatures. |
| 2. |
An adequate number of utensils for serving, preparing, or dispensing foods
must be available. |
3. |
Equipment/utensils shall be located and installed in a way that prevents
food contamination, and facilitates cleaning the establishment. |
| 4. |
Only single service articles for use by the consumer will be approved. |
Handwashing Facilities: |
| Employees must follow good hygienic and sanitation practices. Hands
are probably the most common vehicle for the transmission of communicable diseases.
The use of a sanitized water solution (1/2 cup household bleach in one (1) gallon of
water) in spray bottles to wipe hands and food contact surfaces may be approved provided
disposable paper towels are accessible. |
TOILET FACILITIES AND WASTE DISPOSAL: |
| All sewage, including liquid waste, must be contained properly and shall
be disposed of according to local ordinances and state law. |
Garbage and Refuse |
| 1. |
Shall be kept in durable, easily cleanable, insect proof containers that
do not leak and do not absorb liquid. Plastic bags and wet strength bags may be used
to line these containers. Containers must be kept covered. |
| 2. |
Premisis must be free of litter and unnecessary items. |
Temporary Health Permit: |
| A temporary establishment must notify this department, pay all
permit fees, and secure a health permit before opening to the public. |
|
|
LIST OF FOODS APPROVED FOR
SALE
AT TEMPORARY FOOD SERVICE ESTABLISHMENTS |
Hamburgers
Hot Dogs
Nachos
Barbecue (cooked on site)
Cakes
Cookies
Fruit Pies (cherry or apple, etc)
Pecan Pies
Snow Cones
Frozen Ice Cream Novelties |
|
|
LIST OF FOODS PROHIBITED FOR SALE
AT TEMPORARY FOOD SERVICE ESTABLISHMENTS |
Foods prepared in private home kitchens
Fish or chicken requiring breading before cooking
Cream pies - Pumpkin, Buttermilk, Etc.
Homemade ice cream
Tuna, chicken or egg sandwiches |
