CFM TFF Requirements Rev 6-12-15

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COUNTY OF SANTA CLARACERTIFIED FARMERS’ MARKETS

TEMPORARY FOOD FACILITY REQUIREMENTS

Department of Environmental HealthConsumer Protection Division

1555 Berger Dr., Suite 300San Jose, CA 95112

www.ehinfo.org408-918-3400

CERTIFIED FARMERS’ MARKETS

• Website: www.EHinfo.org• > Programs and Services

> Consumer Protection Division> Certified Farmers’ Markets

– Fee Schedule, applications, forms and documents

• Abbreviations:– CFM = Certified Farmers’ Markets– TFF = Temporary Food Facility

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PRE-OPENING REQUIREMENTS

1. Valid permit issued by DEH.2. Approved source.3. Approved potable water supply.4. Booth correctly constructed.5. Hand-wash facilities set up and operational.

(Except in booths with all pre-packaged food.)6. Warewash facilities set up and operational.

(Except in booths with all pre-packaged food.)7. Adequate number of temperature controlled

equipment, if facility handles potentially hazardous foods.

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1. VALID PERMIT

• Application submittal– Submit CFM TFF application(s) and applicable permit

fee(s) at least 2 weeks before the event to the Market Manager. They will submit your application packet to Department of Environmental Health.

– Applications received by our department within 2 weeks of the start date are charged a 25% late fee.

– Applications received within 1 week of the start date may not be approved.

– Mobile Food Facilities with current County of Santa Clara Environmental Health annual permit for their vehicle may operate at the CFM without additional permits.

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CFM TFF Requirements Rev 6-12-15

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1. VALID PERMIT

• Application submittal: Advance Preparation– Submit Commissary/Approved Facility form– If you pre-package your foods, you also must submit

your state Processed Food Registration certificate. Visit their website at www.cdph.ca.gov

– If you have other permits, such as a state Market Milk permit, state Canning permit, USDA permit, etc., submit a copy of that permit with your application.

– If your advance preparation involves cooling and/or reheating foods (potato salad, tamales, pot pies, etc.), submit written Standard Operating Procedures.

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2. APPROVED SOURCE

• Food must come from approved sources.• No home food preparation allowed.

Exception: Cottage Food Operation with valid health permit.

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3. POTABLE WATER

• Must have an approved supply of potable water.– Commercially

purchased bottled water

– Municipal water– Approved well water– Back-flow device– Food-grade hose

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4. BOOTH CONSTRUCTION

• ALL PREPACKAGED FOODS– no open food or drinks.

• Minimum requirements– Overhead covering (canopy)– Cleanable flooring

Cleanable floor: asphalt or concrete is approved flooring. If on dirt, grass or other porous material, additional flooring such as a tarp or plywood is required.

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CFM TFF Requirements Rev 6-12-15

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4. BOOTH CONSTRUCTION

• UNPACKAGED foods -minimum requirements– FULLY ENCLOSED food

booth with:• Overhead covering• Cleanable flooring• 4 side walls• Ensure there are no gaps in the booth enclosure.

– Note: Fire Department may require cooking booths to have a non-flammable floor covering. Blue poly-tarps are not non-flammable.

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4. BOOTH CONSTRUCTION

• Unpackaged, pre-portioned foods (e.g., cupcakes, cookies, donuts) stored in food compartments, served by the operator to the customer upon order using tongs or tissue may operate with only an overhead covering and cleanable floor.– Food compartment must be of solid construction,

non-absorbent with a tight-fitting lid/door and must fully enclose all food, food-contact surfaces and the handling (service) of non-prepackaged food.

– Must still have handwash and warewash stations.

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4. BOOTH CONSTRUCTION

• Pass-thru window openings must not exceed 216 square inches (approximately 1 foot by 1.5 feet.)

• Window openings must have tight-fitting closures (e.g., Velcro).

• Window openings shall be at least 18 inches apart from each other.

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5. HANDWASH STATION

• Required INSIDE the booth if unpackaged food is handled.

• Prior to any food handling, handwash station must be operational INSIDE booth.– Insulated water container

with spigot that locks in open position

– WARM WATER– Liquid soap– Catch bucket– Paper towels

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CFM TFF Requirements Rev 6-12-15

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5. HANDWASH STATION

• Warm water for handwashing shall be 100F.• Options for warm water include:

– Fill handwash container with warm water at your commissary or approved facility.

– Use a coffee maker or single burner stove to heat water, then add to container of cold water to mix.

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5. HANDWASH STATION

• Catch bucket for waste water:– Suggest storing a milk crate or box under the

catch bucket to minimize splashing waste water while washing hands.

– Catch bucket shall not be stored on top of food containers.

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6. WAREWASHING

• Required INSIDE the booth if unpackaged food is handled and multi-use utensils are used.

• Warewashing facility must be operational before food preparation begins.

• Set up 3 containers large enough to hold the largest utensil or equipment and fill with enough water to cover utensils and equipment.

1. Wash with soapy water2. Rinse with clean water3. Sanitize with sanitizer solution

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6. WAREWASHING

Chlorine sanitizer may be used (100ppm chlorine)• 1 tablespoon chlorine bleach plus 1-2 gallons water• Obtain chlorine test strips from restaurant supply stores.

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CFM TFF Requirements Rev 6-12-15

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7. HOT/COLD HOLDING EQUIPMENT• Provide enough hot & cold holding equipment

to ensure proper temperature control.• BBQs may NOT be used for hot-holding food.

They are for cooking only.

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7. HOT/COLD HOLDING EQUIPMENT

• If ice is used to keep food cold, ensure the ice surrounds the bottom and sides of the food product container.

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CDC 5 RISK CONTROL FACTORS

• Center for Disease Control has identified the following five risk factors as the most likely to cause food-borne illnesses:1. Poor Personal Hygiene2. Improper Holding Temperatures3. Improper Cooking Temperatures4. Cross Contamination5. Food from Unsafe Sources

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HANDWASHING

• Food handlers must wash hands frequently to prevent contamination of food.

• Examples:– Upon arrival to food booth– After eating– After using the restroom– After touching face, hair– After coughing, sneezing– After smoking– After handling raw meats – After touching garbage

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CFM TFF Requirements Rev 6-12-15

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HANDWASHING

• Glove use– Required if you have a cut or sore.– Gloves are not a substitute for

handwashing.– If gloves get dirty or contaminated, you

must change the gloves. Do not wash gloves.

– You must wash your hands when changing gloves.

– Use food-grade single use gloves.• Hand sanitizer is not a substitute for washing

hands with soap. Must be food grade if used.21

POTENTIALLY HAZARDOUS FOOD

• Also called “PHF”• A PHF is a food that requires time or

temperature control to limit pathogenic micro-organism growth or toxin formation.

• PHF does not include:– A food with an Aw value of 0.85 or less (i.e.,

dry uncooked pasta, brownies)– A food with a pH level of 4.6 or below when

measured at 75F.22

POTENTIALLY HAZARDOUS FOOD

• Examples:– Food of animal origin (chicken, beef, pork, etc.) that is raw

or heat-treated (cooked, boiled, etc.) – Food of plant origin (fruit and vegetables) that is heat-

treated. This includes raw seed sprouts or soy products.– Cut (sliced) melon, cut tomatoes.– Milk and dairy products.– Cooked rice, beans and pastas.

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TEMPERATURES

• Minimum cooking temperatures– Pork, egg, fish = 145°F– Ground meat = 157°F– Poultry, stuffed foods = 165°F– Reheating = 165°F

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TEMPERATURES

• Hot & Cold Holding PHFs– Hot hold foods at

135°F or above.• Discard hot foods at

the end of the day.– Cold hold foods at

45°F or below • For up to 12 hours in

a 24-hour period, then discard at the end of the day.

• Foods held at 41°F at all times may be used the next day.

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TEMPERATURES

• Provide a probe thermometer to check temperatures.– Clean and sanitize between uses.

• Wash, rinse, sanitize• Alcohol wipes may be used to sanitize.

– No glass thermometers.

NO26

TEMPERATURES

• Metal Stem Thermometer Calibration.– To ensure the thermometer is accurate.– 2 methods: Ice Point, Boiling Point

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TEMPERATURES

• Ice Point Thermometer Calibration Method (for cold temperatures)– Fill a glass with crushed ice. Add potable cold water to the top

of the ice and stir well. – Insert thermometer at least 2 inches

into the mixture. Do not touch the sides or bottom of the glass. Wait at least 30 seconds before adjusting.

– Without removing the stem from theice, hold the adjusting nut under thehead of the food thermometer with a suitable tool and turn the head so the pointer reads 32°F.

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CFM TFF Requirements Rev 6-12-15

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TEMPERATURES

• Boiling Point Thermometer Calibration Method(for hot temperatures)– Bring a pot of potable water to a full rolling boil. – Insert thermometer at least 2 inches

into boiling water. Do not touch the sides or bottom of the pot. Wait at least 30 seconds before adjusting.

– Without removing the stem from the pot, hold the adjusting nut under the head of the food thermometer with a suitable tool and turn the head so the thermometer reads 212°F.

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EMPLOYEE HEALTH

• Employees experiencing sneezing, coughing, runny nose, vomiting or lower gastrointestinal symptoms (such a diarrhea) shall not work within the TFF.

• Employees with a communicable disease shall be excluded from the TFF.

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EMPLOYEE HABITS• Personal items stored

separate from food operation items.

• Good employee hygiene.

• No open cuts, sores. Apply bandage to wound then wear gloves.

• Long hair restrained.

• Wear clean clothing.

• No smoking allowed.

• No watches, rings.

• No nail polish, artificial nails.

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FOOD PROTECTION

• Store all food and equipment off the floor.

• All food handling must be conducted inside food booth.

NO

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CFM TFF Requirements Rev 6-12-15

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FOOD PROTECTION

• Food contact surfaces shall be smooth, easily cleanable, and nonabsorbent.

• Tongs, disposable gloves, or single-service tissue shall be used.

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FOOD PROTECTION

• Ensure all utensils and equipment are thoroughly clean and in good repair.

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FOOD PROTECTION

• Food Sampling– Unpackaged food must be protected from

contamination in an approved container with a solid lid and under control of the booth operator.

– Samples may be stored under a sneeze guard IF the food container remains closed when not actively serving a sample

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FOOD PROTECTION

• No open or unpackaged food may be stored or displayed at service counters.

NO

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FOOD PROTECTION

– After handling raw foods, thoroughly wash hands and wash, rinse and sanitize equipment, utensils and work area.

• Prevent cross contamination– Store raw animal products

below and separate from cooked and ready-to-eat foods.

NO

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FOOD PROTECTION

• Wiping towels– If used more than once,

wet wiping towels shall be stored in a solution of sanitizer.

• For example,100 ppm chlorine = 1 tablespoon bleach in 2 gallons water.

– Label the sanitizer container.

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FOOD PROTECTION

• Toxic chemicals, including cleaning chemicals, shall be stored below and separate from food and food contact surfaces even if the container is still factory-sealed.

• Chemicals and pesticides must be approved for use in food facilities. Products approved only for household use shall NOT be used.

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CUSTOMER SELF SERVICE

• Consumer utensils shall be only single-use.

• Condiments available for customer self-service must be pre-packaged or in approved dispensing devices.

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OUTSIDE COOKING

• BBQs, deep fryers and other cooking equipment may be located adjacent to the food booth IF required by the Fire Department.• BBQ’s are NOT approved as hot-holding

equipment. They are for direct cooking only. • After cooking on the BBQ, food is to be

brought inside the booth and placed in hot-holding equipment or further prepared.

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OUTSIDE COOKING

Perimeter fencing (caution tape, barrier, fence, etc.) is required to prevent public access to outside cook area.

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LIGHTING

• Adequate lighting shall be provided.

• Light fixtures over food or food preparation areas must have shatterproof light bulbs or covers.

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FOR-PROFIT VENDOR SIGNAGE

• Facility name, city, state, zip code, and name of permittee (if different from facility name) must be posted on the food booth.– Facility name = 3 inches high lettering – City, state, zip code = 1 inch high lettering

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RESTROOMS• At least 1 toilet facility for every 15 food service

workers shall be provided within 200 feet of each food booth.

• Each toilet facility shall have adjacent hand washing facilities.

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WASTE DISPOSAL

• Leak-proof trash container must be provided inside booth.

• Liquid waste shall be properly disposed of to the sanitary sewer. For example, a janitorial sink or graywater tank.

• Grease and oils shall be properly disposed. For example, in a tallow bin.

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CONDITIONS FOR CLOSUREEXAMPLES:1. Lack of valid health permit2. Inadequate supply of potable water3. Lack of adequate hand wash and/or warewash facilities4. Food from an unapproved source5. Employees or food handlers with signs of

communicable disease6. Lack of full booth enclosure when non-prepackaged

food is present7. Improper hot/cold holding temperatures8. Improper water or wastewater connections

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