Application for Approval of Temporary Food Service Concession

Transcription

1 Stanton Territorial Health Authority Health Promotion and Protection Office Phone: Fax: Application for Approval of Temporary Food Service Concession Group Name: Contact Person (Person in Charge): Telephone Number: Fax Number: Mailing Address: Function/Event: Date(s) of Service: Location: Which Approved Commercial Food Facility are foods being prepared at: Telephone Number: Will any one on site have a current food safe certificate? Yes No Food being served: Food supplier: Preparation when: Preparation where: How are foods being transported to prevent contamination or spoilage? How are foods being kept hot? During Transport: On Site: How are foods kept cold? During Transport: On Site: What facilities will be available on site for: Hand Washing (ie. soap, paper towel): Water Toilets Electricity * This application must be returned at least 5 business days prior to function/event date. THE UNDERSIGNED HAS RECEIVED THE REQUIREMENTS FOR TEMPORARY FOOD SERVICE CONCESSIONS, AND WILL BE RESPONSIBLE TO ASSURE THAT THE FOOD SERVICE CONCESSIONS REFERRED TO ABOVE WILL BE CARRIED OUT IN A SAFE AND SANITARY MATTER. ONLY THE FOOD LISTED ABOVE HAS BEEN APPROVED AND NO CHANGES WILL BE PERMITTED ONCE APPROVAL IS GIVEN. Applicant's Signature Date Environmental Health Officer's Approval Date Revised Feb 2003

2 REQUIREMENTS FOR TEMPORARY FOOD SERVICE CONCESSIONS General For the purposes of these guidelines a temporary food service concession is one which operates for a period of 14 days or less in any 12 month period. These requirements must be followed in order to comply with the Northwest Territories Public Health Act and pursuant regulations. Food shall be wholesome and free from spoilage or contamination. Food shall be obtained from licences/inspected premises. Home prepared foods are not permitted. Construction Concession booths shall be enclosed on all sides with walls at least 1.2 metres (4 feet) high and an overhead covering. The booth shall be constructed so as to exclude animals and the general public. Food contact surfaces (counter tops, etc.) shall be smooth, non-absorbent and washable (arborite, acrylic cutting boards). Bare, unfinished wooden surfaces are not acceptable. Adequate space shall be provided for the storage of food and food handling equipment. Supplies, Equipment and Utensils Adequate facilities for hot holding of cooked foods at a temperature of 60C (140F) or greater. Chafing dishes are not acceptable for use in outdoor booths during the winter. Adequate facilities for cold storage of perishable foods at a temperature of 4C (40F) or lower. If ice is used to refrigerate food a means must be provided for the continuous drainage of the melt water. Each booth shall be provided with hand washing facilities. The minimum requirements for such facilities shall be a container with a spigot filled with water from an approved source, soap, disposable hand towels, and a catch basin for waste water. A covered garbage container with garbage bag(s) must be provided. Only single service dishes and utensils shall be used unless adequate dishwashing facilities are to be provided. Adequate serving utensils (tongs, scoops, ladles, spatulas, etc.) shall be provided for serving all foods offered for sale. Food Storage Foods must be protected from all forms of contamination at all times. Foods are to be kept covered, enclosed, or sealed in its= original packaging except while being prepared or served. Food Preparation Foods shall not be permitted to remain within the range of temperatures between 4 and 60C (40 and

3 140F) except while being prepared or served. Utensils shall be used at all times during the preparation of foods in the concession booth. Use hands only when absolutely necessary. Foods are to be prepared in a licenced/inspected facility. Any other premises to be used for preparation of foods must be approved by a health officer. Food Display and Service Foods must be protected from all forms of contamination at all times. Foods shall be wrapped or covered at all times except while being prepared or served. Direct hand contact with food shall be avoided at all times. Tongs, scoops, etc. shall be used to serve foods unless they are served in their original wrapper or a single service container. Only single service dishes and utensils shall be used unless adequate dishwashing facilities are provided as approved by a health officer. Single service utensils and dishes shall not be reused. Sugar, condiments, seasonings and dressings shall be provided in individual packages or in containers which protect their contents. Once served to a customer foods shall not be served again. Leftover foods, including condiments, must be discarded. The storage and service of alcoholic beverages must be in accordance with these guidelines and the requirements of the Liquor Licencing Board. Personnel No person who is sick or has an open cut shall work as a food handler. All food handlers shall practice good personal hygiene and shall thoroughly wash their hands before starting work, while working (as often as necessary to keep them clean), and after smoking, eating, drinking or using the toilet. No person shall smoke while handling food or within the concession booth. All food handlers shall wear clean clothing. Hair shall be presentable and under control. A hat or hairnet should be worn while preparing or serving foods.

4 SANITARY GUIDELINES FOR GROUP GATHERINGS DEFINITIONS Group Gathering Area - any place maintained, operated or used for a group gathering or assemblage except an established permanent place, licensed and authorized by the Health Authority for specific functions. Mass Gathering - a group of 300 or more persons assembled together for a meeting, festival, social gathering, sports meet or other similar purposes. Operator - the person responsible for managing the group gathering area. If no Amanager@ exists, the owner or in the event of his unavailability, the lessee shall be deemed to be the Aoperator@. Person - an individual, group of individuals, association, firm or company under these guidelines. Refuse - all combustible or non combustible solid or liquid wastes. Sanitary Facilities - toilets, lavatories, urinals, drinking fountains and the services provided for their installation and use. Nuisances - annoyance; anything which causes injury, inconvenience or damage, or which essentially interferes with the enjoyment of life or property and shall include inadequate facilities or sanitary conditions. Health Authority - the Health Officer or his duly authorized representative. PERMITS Operators Responsibility - the operator shall be responsible for meeting the provisions of these guidelines. In addition, he shall obtain all necessary permits or licences at least 72 hours prior to the function as required by Territorial and Local authorities. Access - each group gathering area shall be provided with convenient and safe access for the ingress and egress of pedestrian and vehicular traffic. GROUNDS Space and Facilities - each group gathering area shall be well drained and so arranged as to provide sufficient space for assembled people vehicles, sanitary facilities and equipment. Protection of Natural Features - trees, underbrush and other natural features should be left intact and undisturbed whenever possible. Refuse - the grounds and facilities shall be maintained free from accumulation of refuse and other health and safety hazards constituting a nuisance as defined. Size of Group - the size of the group gathering should be limited to the number of persons for which the facilities are designed to accommodate. Provisions should be made to prevent people in excess of maximum permissible number from gaining access to the group gathering area. Illumination - shall be provided indoors and outdoors wherever necessary to protect the safety and health of persons at the assembly.

5 WATER SUPPLY An adequate, safe, supply of potable water, easily accessible and meeting the requirements of the Health Authority shall be provided. < if water is provided only for drinking and washing, it should be supplied at the rate of five gallons per person per day. < if water is used for drinking, washing, food preparation and sanitary facilities, is should be supplied at the rate of 30 gallons per person per day. SANITARY FACILITIES Sanitary facilities shall be provided in the minimum numbers as required by the following schedule: Toilets - one for each 100 persons or fractional part thereof, conveniently accessible and well identified. They will be provided with a continuous supply of toilet paper. Urinals - may be substituted for up to one third the required number of toilets. An equivalent of one urinal, or toilet, or 24" of trough urinal. Lavatories - shall be provided, or the equivalent, with single use disposable hand towels. Water Points or Drinking Fountains - shall be of an approved type, easily accessible and well identified. SEWAGE AND LIQUID WASTE Approved facilities shall be provided and properly maintained for disposal of all sewage and liquid waste. Liquid refuse should be stored separately from dry. REFUSE DISPOSAL The storage, collection and disposal of refuse shall be conducted to prevent odor, insect, animal and other nuisance conditions. A 45 gallon refuse container or its equivalent shall be provided for the first 100 persons anticipated, with extra containers of this capacity for each additional 200 persons. All refuse shall be collected from the assembly area at least once each day and disposed of in an approved disposal site. Other methods of disposal require approval of the Health Authority. The grounds and facilities shall be cleaned of refuse within 24 hours following the assembly. MEDICAL In the event of Mass Gatherings, emergency medical coverage should be provided or alternate arrangements made with the closest medical facility. Adequate first aid supplies shall be provided for emergency use only to sick or injured persons. Telephone or other means of communication shall be provided and keep available for emergency purposes. During Mass Gatherings vehicles suitable for emergency use should be available. FOOD SERVICE

6 All food service operations shall comply with applicable portions of ordinances and regulations of the Northwest Territories. General - food shall be wholesome and free from spoilage, filth or other contamination and shall be safe for human consumption. Food shall be obtained from sources that comply with all laws relating to food and prepared under strict sanitary conditions. The use or sale of hermetically sealed food (home canned products included) that was not prepared in a food processing establishment is prohibited. Food Preparation - at all times, including while being stored, prepared, displayed, served, transported, food shall be protected from all agents of contamination. The temperature of potentially hazardous foods shall be at 4C(40F) or below or 60C(140F) or above at all times. Frozen food will be maintained below -18C(0F). Food Storage - stored food whether raw or prepared, if removed from its original container, shall be enclosed in a clean covered container except during periods of preparation or service. Use of a cloth towel as a container cover is prohibited. Food shall not be stored in contact with water or ice. Stored ice intended for human consumption shall not be used as a medium for cooling stored food, food containers or food utensils. Food Preparation - General - food shall be prepared with the least possible manual contact, with suitable utensils and on surfaces that prior to use have been cleaned and sanitized. Raw fruits and vegetables - must be washed thoroughly before being cooked or served. FOOD DISPLAY AND SERVICE Potentially Hazardous Foods - shall be kept at a temperature below 4C(40F) or above 60C (140F). Display - food on display shall be protected from consumer contamination. Handling will be only carried out with tongs or other suitable transfer utensils. Self service by customers should be discouraged. Utensils - only single service utensils shall be used unless adequate facilities are provided for utensil washing and sanitizing Ice Dispensing - ice for consumer use shall be dispensed only by employees with scoops, tongs or other ice dispensing utensils. Once ice prepared under sanitary conditions from potable water may be used. Condiment Dispensing - sugar, condiments, seasonings and dressings shall be provided in individual packages or in containers that protect their contents. Reservice - once served to a customer, individual portions of food shall not be served again. Leftover foods, including condiments, must be destroyed. Alcoholic Beverages - all alcoholic beverages are classified as food products, therefore, care, handling and serving should conform with these guidelines. PERSONNEL

7 No person, while infected with a disease in a communicable form that can be transmitted by foods or who is a carrier of organisms that cause such a disease or while afflicted with a boil, an infected wound or an acute respiratory infection, shall work as a food handler. Employees shall practice good personal hygiene and thoroughly wash their hands before starting work, during work as often as necessary to keep them clean and after smoking, eating, drinking or using the toilet. Employees should keep their fingernails clean and trimmed. The outer clothing of all employees shall be clean. Hair must be presentable and under control to prevent contamination of food or food contact surfaces. Hair restraints or coverings should be used in food preparation activities. UTENSIL, EQUIPMENT AND DISHWASHING Adequate facilities to wash, rinse and sanitize utensils, equipment, dishes and cutlery will be provided. Sufficient hot and cold water will be provided. An approved sanitizing rinse will be used in the final rinse water according to the manufacturer=s instructions. Clean utensils and equipment will be protected from contamination. Single service dishes, cutlery, swizzle sticks, etc., will not be washed and reused.