ATTENTION TEMPORARY FOOD VENDORS: Please read the following information very carefully. Any vendor found to deviate from these guidelines will have their temporary food permit immediately revoked.
FOOD LIST FOR TEMPORARY OPERATIONS |
The following is a list of the types of food items which will be allowed to be served by temporary food vendors at any event:
1. Baked goods which DO NOT require any type of refrigeration, i.e. cookies, cakes, brownies and pretzels are acceptable whereas cheese cakes, cream puffs, quiches and custards are not acceptable.
2. Fruits and vegetables except legume and legume products, i.e. chili, refried beans, tofu, etc.
3. Hot dogs and commercially precooked sausages.
4. Commercially pre-made frozen pizza.
5. Commercially made pre-formed frozen hamburger patties.
6. Pasta and potato salads without meat, fish, cheese or cream sauces.
7. Food prepared in a licensed facility, provided the following stipulations are met:
a. All potentially hazardous foods must be precooked prior to the event.
b. All potentially hazardous foods must be transported and held at proper temperatures. Cold foods must be transported and held at temperature below 40° F. Hot foods must be transported and held at a temperature above 140° F.
c. Potentially hazardous foods may not be reheated on site.
d. Food thermometer must be used to assure proper temperatures.
In addition to the list of acceptable food items, the following guidelines must be followed:
1. Any vendor handling potentially hazardous foods or unpackaged foods must have on site a handwashing facility supplied with soap and disposable hand towels.
2. Only crushed ice or mechanical refrigeration will be accepted as a means to keep food at proper temperatures.
3. Candles are not an acceptable means of keeping food warm.
4. A permit to conduct a temporary food establishment must be obtained prior to the event from the Wellesley Health Department.
5. Any vendor utilizing a propane gas tank must obtain a permit from the Wellesley Fire Department prior to the event.
6. Ice must be approved for human consumption.
MAKE SURE YOU HAVE PLENTY OF ICE AND STERNO!
CHECKLIST FOR TEMPORARY OPERATIONS |
A. PERSONNEL
1. Handwashing: as needed by approved method - fingernails short and clean - no cuts or sores on hands.
2. In handling food, use of hands prohibited, use utensils where possible or properly use plastic gloves.
3. Personnel free of illness and/or infection - no recent diarrhea.
4. Workers should not be preparing foods and cleaning, disposing of garbage, handling money, etc. at same time.
5. Smoking by workers at booths prohibited (discouraged in general because of hand contamination).
6. Eating (including chewing gum) by workers prohibited.
7. Clean outer garments, hair restraint, no long hair, beards and mustaches kept trimmed, clean sweat bands for profuse sweaters.
B. FOOD PREPARATION
1. All food (ice) from approved sources, wholesome, not adulterated, no home canned foods used, including relish and pickles.
2. Potentially hazardous foods (PHF) handled properly - kept hot, above 140° F or cold 45° F. Rice and bean dishes, sliced melons, raw sprouts and tofu are considered PHF, use a metal stem (probe) thermometer to check temperatures.
3. Adequate refrigeration (cooling) on hand.
4. Prepared hot food sold immediately or kept hot.
5. Limited menu items and prepare foods so at "warm" temperatures only short time and to avoid leftovers.
6. Handle uncooked (raw) food separately from cooked foods to avoid cross-contamination.
7. Eggs: if used in food preparation, be sure that the finished product is thoroughly cooked.
8. Raw fruits, vegetables washed thoroughly before use or sale.
9. Keep food preparation and food contact (work) surfaces clean.
10. All foods properly covered - protected from dirt, insects, handling by customers, other contamination.
C. FOOD SERVICE
1. Use proper utensils (tongs, spoons, etc.) to dispense or place foods on plates - no direct handling of ready-to-eat foods.
2. Keep serving counters clean.
3. Single service items handled properly - dispensed in vertical holders so only handle touched by consumer.
4. Single service items properly stored, off ground - partially used cartons (packages) protected from contamination (dirt).
5. Ice handled properly - no submerged containers - ice used for drinks shall be dispensed by a scoop or tongs and be used only for consumption.
6. Sugar (sweetener) in individual packets or closed (pour) container.
7. Condiments (catsup, mustard, relish, etc.) when self-served by consumer, in squeeze containers or containers with pumps or in individual packets.
D. OTHER CONCERNS
1. Area around booth reasonably free of refuse - any refuse containers shall have plastic bag liners.
2. No liquid waste thrown on ground.
3. Use of sponges prohibited.
4. Wiping clothes, clean - kept in sanitizing solution.
GUIDELINES FOR TEMPORARY FOOD SERVICE APPLICATION PROCESS |
In order to ensure the safety of events, the issuance of a temporary food service permit is based on the following conditions:
» At least one week prior to the event, a completed food establishment application must be sent to the Town of Wellesley Health Department. The application must include either a business check or money order covering the application fee.
» Only foods stipulated on the permit may be sold.
» Temporary food permit must be conspicuously displayed on site.
» Foods must be obtained from an approved commercial source. Proof of source, i.e. boxes, receipts, etc., must be available on site.
» When applicable, all potentially hazardous food, including raw and heat treated meats, fish, poultry, eggs and dairy products and heat treated vegetables and raw sprouts, must be transported and held at proper temperatures:
Frozen Foods 0° F or below
Refrigerated Foods 40° F or below
Hot Foods 140° F or above
» Thermometers must be available and in use for monitoring food temperatures. Temperature log sheets are recommended.
» All packaged food must be individually wrapped/packaged and labeled.
» Packaged and unpackaged food cannot be stored in direct contact with ice, water or liquid wastewater. Exception: Canned and bottled beverages may be stored in ice, providing the ice will not be used for public consumption.
» All food, drinks and condiments shall be handled and stored in such a manner so as to prevent contamination from the elements, insects and customers. They must be covered and stored in clean containers and kept off the ground/floor.
» Only single service condiments should be used. Squeeze bottles or covered pour containers are an acceptable substitute.
» Food handling must be minimized using tongs, plastic gloves, paper wraps, napkins, etc.
» Running water with liquid soap and disposable towels for handwashing must be available. (Bottled water with a pull-out spout is acceptable). All food handlers/servers shall wash their hands after using toilet facilities, smoking, eating, handling garbage or any other possibility of contamination. Only single service paper towels may be used for wiping of hands.
» Only single service paper towels may be used for wiping of food contact surfaces.
» Good food handling practices must be observed, along with a high level of personal hygiene, clean outer clothing and the use of effective hair restraints (if appropriate).
» Facilities must be kept clean at all times. For those vendors distributing potentially hazardous foods, spray bottles or buckets filled with sanitizing solutions should be in use to ensure that all equipment, utensils and containers are maintained in a clean and sanitary condition. Note: 2 teaspoons of bleach in one gallon of water will yield an acceptable sanitizing solution.
» Premises shall be kept clean. Garbage, refuse and liquid waste shall be disposed of in a sanitary manner.
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