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This information will help concessionaires set up and run food servi





Temporary Restaurants, Focus on Food Safety is a
summary of the rule requirements relating to temporary
restaurant establishments. This guide incorporates changes
to the Food Sanitation Rules as a result of Oregons
adoption of the 1999 FDA Food Code.

This information is intended to help you set up and run your temporary food
service operation in a sanitary and healthful manner. Focusing on critical
food safety practices will help you reduce the possibility of foodborne illness.

You should contact your local Environmental Health Department as early
your planning process as possible. A list of phone numbers for local
Environmental Health Departments is located in the back of this guide.

Please keep in mind that these are general requirements and
recommendations. Other specific requirements may apply to your particular
operation. To avoid problems, refer to the Food Sanitation Rules or contact
the local Environmental Health Department where you intend to operate the
temporary restaurant establishment. The Food Sanitation Rules may be
obtained at our website at:

www.dhs.state.or.us/publichealth/foodsafety/index.cfm





Department of Human Services
Food Protection Program
800 NE Oregon St, Suite 608
Portland, OR. 97232
Phone (503) 731-4012
February 2002





What is a Temporary Restaurant?


A temporary restaurant is any establishment operating temporarily in
connection with any event where food is prepared or served for consumption
by the public. Examples of events include:


Fairs





Carnivals




Circuses

Festivals




Concerts


Similar Public

Gatherings





Is a License Required to Operate a Temporary Restaurant?


Temporary restaurant licenses are required by law. Individuals or groups
planning to provide food at an event must first obtain a temporary restaurant
license. The Oregon Revised Statutes (ORS 624.025) state that No person
shall operate a temporary restaurant without first procuring a license to do so
from the Department of Human Services. Upon approval, a temporary
restaurant license must be conspicuously posted in the temporary food
establishment.

A benevolent organization may obtain a temporary restaurant license that is
valid for up to 3 days or until the end of the event, whichever comes first. All
other temporary restaurant licenses are good for up to 30 days or until the
end of the event, whichever comes first. Keep in mind that each separate
food booth in operation during an event must a have a separate license.







How to Obtain a Temporary Restaurant License


Applications and licenses may be obtained by calling or visiting your local
Environmental Health Department.

We recommend that you return the application and the fee at least three
weeks before the event. This allows time for the local Environmental Health
Department to adequately review the application and to identify any changes
necessary in advance of the event. If the application is not received prior to
the day of the event, a late fee may be assessed.

Foods Exempt from Licensure


A license is not required by the Environmental Health Department when
serving the following foods or beverages:


Cookies, non-potentially hazardous confections, cotton candy, peanuts,
or candied apples;


Commercially packaged ice cream and frozen desserts, pickled
products, jerky, or nuts;


Pre-packaged foods such as potato chips, pretzels and crackers;


Coffee (not espresso) and tea with non-potentially hazardous
ingredients, and canned or bottled pop, alcoholic beverages or other
non-perishable beverages (without ice);


A food product promotion where only a sample of a food is offered to
demonstrate the characteristics of the food product. A sample cannot
be a meal, an individual hot dish or a whole sandwich; or


Private events limited to members and/or invited guests are not
considered public events and are not required to obtain a temporary
restaurant license.





Food Sanitation Requirements


Food Source


All food products shall be wholesome and free of spoilage, pathogenic
organisms, toxic chemicals and other harmful substances and prepared,
stored, handled, or displayed so that it is safe for human consumption.

HOME CANNED OR HOME PROCESSED FOODS ARE NOT PERMITTED,
except privately donated bread, rolls, pies, cakes, doughnuts or other
pastries not having perishable fillings, icings, toppings or
glazes may be used in temporary restaurants operated
by benevolent organizations. A notice shall be posted in
public view that says, Food served at this location may
not have been inspected by the health department.

All food must either be prepared on-site or
purchased from an approved source. Home-
prepared foods may not be served to the public.

Alternatives to preparing the food on-site include:


Hiring licensed caterers or vendors; or


Preparing food in an approved kitchen and bringing it to the site



Water Source


All water utilized in temporary restaurants must be obtained from an
approved public water system. Use water from a city, community or public
system where the event is being held or provide commercially bottled water.







Potentially Hazardous Foods


Potentially hazardous foods are foods of an animal
origin (whether raw or cooked), cooked plant products, raw seed sprouts, cut
melons and garlic and oil mixtures.

Examples include but are not limited to, hamburgers, tacos, hot dogs,
spaghetti, chili, cooked rice, cooked potatoes, and cooked beans.




Food Temperatures


Thawing

Potentially hazardous foods must be thawed in refrigerated units at 41 F or
below. Other acceptable methods include thawing under cool running water,
in a microwave as part of the cooking process, or during cooking.

Cooking Temperatures

Cook all parts of potentially hazardous foods to the following minimum
internal temperatures for at least 15 seconds, without any interruption during
the cooking process.

Poultry, stuffed meats, stuffed fish, stuffed........................ 165 F
pasta, or stuffing containing meats.

Ground beef and other ground meats................................ 155 F

Pork, eggs, fish and other potentially hazardous foods...... 145 F

Whole muscle roasts (see rules)........................................ 130 F for
121
min
The Danger Zone for bacteria is 41 F to 140 F


Hot and Cold Holding

Store potentially hazardous cold foods at 41 F or below*. Hot food
must be held at 140 F or above at all times, except when
undergoing necessary preparation. Never store potentially
hazardous foods at room temperature. Potentially hazardous
foods stored at improper temperatures must not be served and
may need to be discarded.

Cold holding may be done using refrigeration or ice. If ice is used,
the ice must be from an approved source. The container used for
cold holding must allow the water to drain away as the ice melts
(i.e. insulated cooler with a drain plug). Also, enough ice must be
available to keep the food surrounded by ice for the duration of the
event.
*Note: 45 F may be allowed for some equipment or operations.

Reheating

All potentially hazardous foods that have been cooked, cooled and
refrigerated, must be reheated to a minimum of 165 F within 2 hours before
being served or placed in a hot holding unit.
Hot holding may be done using equipment such as steam tables, grills,
roasters, propane stoves, and crock pots as long as the equipment is
capable of maintaining the food at 140 F.

Thermometers

All refrigerators and cold holding units must have an accurate, visible
thermometer. You must provide a metal-stem probe thermometer to check
internal food temperatures. You can purchase thermometers from restaurant
supply companies or from many stores. Make sure the
thermometers can measure from 0-220 F.

Sanitize and calibrate thermometers between uses.





Calibrate Thermometers

Thermometers get bumped and jarred frequently, which causes them to get
out of adjustment. If you use a dial-type thermometer with a calibration nut, it
can be calibrated to make sure its accurate.

To calibrate the thermometer, insert the
sensing area of thermometer into an ice
slush avoiding the sides and the bottom of
the