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Temporary Food Service Permit Questionnaire 1) Will you be serving any Potentially Hazardous Foods? YES NO Potentially Hazardous Foods include: Meats, eggs, fish, shellfish, poultry, dairy, beans, rice, cooked plant foods and sliced melons. We will require that you store and hold all PHF's at or below 41 degrees F or at or above 140 degrees F. In addition, all raw meat, fish, and poultry must be stored in such a manner as to keep these raw foods and their juices from contact with ready-to-eat or foods that will not be cooked. 2) Do you have handwashing facilities? YES NO Acceptable handwashing facilities include a separate handwashing sink with a potable water supply, liquid soap and paper towels. If you do not have adequate handwashing facilities, we will require that you have an adequate supply of alcohol towellets, that you use tongs and serving utensils to avoid bare hand contact with food and that you use disposable gloves which are changed after touching anything which may contaminate your hands. We will require a separate waste can for gloves, so we can monitor usage. 3) Do you have thermometers
adequate to take monitor 4) What are your minimum cooking
temperatures for cooking Item:__________________________Minimum Cooking Temperature _______F Item:__________________________Minimum Cooking Temperature _______F Item:__________________________Minimum Cooking Temperature _______F Item:__________________________Minimum Cooking Temperature _______F Item:__________________________Minimum Cooking Temperature _______F Item:__________________________Minimum Cooking Temperature _______F The above statements are correct and true to the best of my knowledge. I hereby agree to abide by the Food Code. Signature: _______________________________ Date: ________________ Need proof that paper towels are better than drying machines? AFSI has long recommended the use of paper towels instead of or with drying machines. Now, Kimberly-Clark has come out with a free one page sheet on how using paper towels reduces the general bacteria count on the hands by 58%. Contact Linda Duncan at:
Food Protection Report For a monthly report of current developments in food protection, AFSI recommends subscribing to the Food Protection Report. At $135 per year, FPR summarizes industry and regulatory activities and events. To subscribe, call 800-225-8131 |
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