Food Preparation and Service
Potentially hazardous foods are those foods that support the rapid growth of bacteria. They include but are not limited to: meats, beans, soups, seafood, rice, stews, baked potatoes, sauces, gravies, hot dogs, pasta dishes, egg containing dishes, hams, spaghetti, chili, chowders, custards, cream filled pastries, BBQ, casseroles, pasta and potato salads, dressings, batters, sandwiches, many dairy products including whipped butter, etc.
• Prepare all foods in the booth or a DEC‐approved kitchen.
• Use only food and ice from approved sources.
• Avoid preparing foods too far in advance of service.
• Prepare and serve food with the least possible hand contact. Use suitable utensils and gloves wherever possible.
• Thaw under refrigeration, in cold running water (70 °F or less), as part of the cooking process or in the microwave when cooking will follow immediately.
• Wash all raw fruits and vegetables thoroughly before prep or service.
• Cook food without interruption to the following minimum internal temperatures:
• Poultry – 165 °F
• Pork ‐ 150 °F
• Other potentially hazardous food ‐ 140 °F
• Reheat food rapidly to at least 165 °F.
• Keep potentially hazardous foods at 45 °F or below or 140 °F or above.
• Use a metal stem thermometer, with a minimum range of 40 °F to 165 °F, to measure temperatures of hot and cold foods. Don’t guess.
• Use pre‐chilled ingredients to make salads, sandwiches, and other cold foods.
• Cool food rapidly to 45 °F or below by using shallow pans, with a maximum 4″ sidewall, or an ice bath and mixing.
• Cook and hold potentially hazardous food at 140 °F or above whenever possible. Avoid cooking and reheating.
Food Storage and Display
• Provide refrigerators to keep potentially hazardous foods cold.
• Insulated containers with coolants, such as icepacks or dry ice, may be approved for some food at one to three day events.
• Provide hot holding equipment to keep potentially hazardous foods hot.
• Provide effectively insulated containers to maintain temperatures of hot and cold food during transport.
• Store all food up off the floor on pallets or shelving.
• Store all foods in original or other approved containers.
• Cover food to protect it from contamination. Wrap or provide sneeze guards for displayed food.
• Provide individual packets for dispensed condiments.
• Rope off or otherwise segregate barbecue areas from customers.
• Sprinkle one or two capfuls of bleach over ice to provide a chlorine residual of 10 PPM when storing canned and bottled beverages in ice.
Cleaning and Dishwashing
• Use three basins to wash, rinse, and sanitize all utensils:
• Wash with hot water and detergent in the first basin.
• Rinse in clean hot water in the second basin.
• Sanitize using 50 PPM bleach water in the third basin.
• Use 1 ounce (2 tablespoons) bleach per 5 gallons of water.
• Leave utensils in the sanitizer at least one minute.
• Air dry.
• Scrape soiled utensils before washing.
• Change water often to keep it clean.
• Use large enough basins to completely immerse your utensils.
• Clean and sanitize cutting boards and other utensils used on a production basis every four hours.
• Wash, rinse, and sanitize cutting boards between cutting up raw and cooked foods or different kinds of raw meats.
• Use wiping cloths with sanitizer to regularly wipe work surfaces.
• Rinse wiping cloths frequently in 100 PPM bleach water (half a teaspoon per quart). Change frequently to keep clean.
• Use chlorine test strips to check sanitizing concentrations of wiping cloth solution and during dishwashing.
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