SCSU Condensed Summary Of Requirements For Special Event Food Stands
Food Protection
Food Source: All ice and food supplies must come from an approved commercial source. No home prepared food or storage of food in a home is permitted. Temperature: Potentially hazardous food must be maintained at 40°F or below or 150°F or above.
Previously Cooked Foods: Previously cooked food that is reheated must reach an internal temperature of at least 165°F. Any heated food that is left over at the end of the day must be discarded.
Storage: All food, utensils, and single service articles must be stored a minimum of six (6) inches off the floor. Packaged food must not be stored in contact with water or undrained ice.
Single Service Articles: Single service utensils (paper cups, plastic silverware) must be protected in the original wrapping or in an approved dispensing device until used.
Condiments: Condiments such as catsup, mustard, and sugar must be individually packaged or be dispensed from an approved dispenser. Note: condiments such as onions, relish, etc., must not be dispensed from uncovered opened containers.
Waste Water: Waste water must be discharged into an approved sanitary sewer system or a holding tank. Discharge of waste water onto the ground is not permitted.
Employee Practices
Employees must maintain their hands in a clean and sanitary condition at all times, including immediately after going to the bathroom, handling raw food, smoking, or otherwise soiling their hands. Employees must not engage in food preparation or service activities if that person has a communicable disease, gastrointestinal illness, sore throat, or discharging wound whereby there is a likelihood of the person contaminating food or food contact surfaces. Employees must not use tobacco in any form while on duty. Employees must wear effective hair restraints (ball caps are o.k.). An adult must be responsible for the operation of the stand and must supervise any children working the stand.
Hand Washing Facilities: Hand washing facilities must be provided within the stand. They shall consist of paper towels and a spray bottle containing a germicidal solution (use one teaspoon of household bleach to a gallon of water).
Equipment
General: The food service equipment must be appropriately designed and sized for its intended use.
Refrigeration: Mechanical refrigeration is required for potentially hazardous food such as meat, fish, poultry, milk and milk products, and eggs. Insulated chests containing dry ice or frozen refrigerant packs may be used for items such as wieners and precooked sausages as long as the required temperature of 40°F or less can be maintained. The insulated chests must be of a design so that the interior is easily cleanable.
Thermometer: A thermometer is required for each refrigerator and insulated chest.
Cooking Equipment: Electric skillets, roasters, propane stoves, and charcoal grills equipped with lids are acceptable for cooking food as long as food temperatures are maintained. Crock-pots may not be used.
Customer Safety: Food preparation and cooking areas must be protected by an impervious shield, barrier, or by adequate separation distances to prevent possible contamination of food and able to provide customer safety (e.g., hot grills).
Dishwashing Facilities: Utensils must be washed and sanitized immediately before the special event and as often as necessary during the event. Utensil washing prior to the event will be provided by ARAMARK.
Manual utensil washing in stand: Three basins must be provided for utensil washing. The procedure for manual utensil washing is:
- First basin: Wash in warm, soapy water.
- Second basin: Rinse in clean water.
- Third basin: Sanitize for at least one minute in a sanitizing solution of proper concentration. One tablespoon of household bleach per two gallons of water would be of sufficient concentration; and all to air-dry.
Wiping Cloths: Cloths used to wipe equipment and counters must be stored in a sanitizing solution (a basin with one tablespoon of bleach per two gallons of water) between uses.
Safety
Electrical: Electrical service must comply with the Minnesota State Building Electrical Code, Chapter 1315. Electrical lines should not be located in or near water.
Carbon Dioxide: Carbon dioxide and bottle gas cylinders must be secured by chains or other secure type of restraint.
Fire Extinguisher: A fire extinguisher with a minimum of 2A 10 B-C rating must be present if required by the fire marshal.
These requirements are not all inclusive. This is only an overview of state requirements and standards covering outside special event stands. For further clarification of the requirements, please refer to the MDH's Food and Beverage Establishment Rules and/or MDA's Retail Food Store Rules.
