Office Locations

Locations for Environmental Health Services are:

Cape Girardeau County
Public Health Center
(573) 335-7846 ext. 128

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	Food Establishment Rules and Regulations

Guidelines For Temporary Food Facilities

CONTENTS:

PERMITS

Temporary food stands must have a Cape Girardeau County Health Department Permit.

All food must be clean, wholesome, free from spoilage free from adulteration, and safe for human consumption.
All food must be from an approved source. All potentially hazardous foods (meats, cheeses, dairy products, fish, etc.) must be prepared on the site by a permitted operator or be prepared at another health department inspected facility. No foods prepared in a private home or any facility not inspected by the Health Department may be used or sold in a temporary facility.
All meats must be pre-formed or pre-cut.

All potentially hazardous foods must be kept below 41°F or above 135°F at all times. Pre-cooked foods must be re-heated to 165°F before serving. Equipment must be provided for maintaining these temperatures at all times.
Required internal cooking temperatures for potentially hazardous food are: ground beef-155 degrees F, chicken-165 degrees F, pork-145 degrees F and beef-145 degrees F.
Partial cooking of potentially hazardous foods is prohibited.
Bimetallic stemmed thermometer must read 0 degrees to 220 degrees F in 2 degree increments.
If time is used as a Public Health control, it must be stated in writing. Foods must be held no longer than 4 hours then promptly disposed of. The length of time foods are held may be required in written logs.

Ice must be from an approved source.
The ice-holding container must be constructed of a non-porous material, with an attached lid.
Styrofoam coolers will not be approved.
Ice used for cooling food or beverages may not be used for human consumption.
Ice containers must be drained to prevent accumulation of water.
Foods must not be in direct contact with ice.
Mechanical refrigeration units must be clean and in good repair and must be capable of maintaining food temperatures to 41°F or below.

WATER SUPPLY

A readily available supply of water from an approved source must be provided at all times to the event location.
A minimum of five gallons of water from an approved source must be kept at each operator site. This water must be stored in an approved covered container and poured from a dispensing spout.
In the case where hot water is not available to the site, a means of heating water must be provided by the operator. Coffee urns or hot plates are two possible
choices for heating water.
When only pre-packaged food is sold a water supply requirement will be waived.

CLEANING AND SANITIZING EQUIPMENT

Adequate facilities must be set up for cleaning and sanitizing food contact surfaces such as cooking utensils, cutting boards, knives, etc. Three labeled containers of adequate volume must be utilized in the following manner:

An approved sanitizer must be on the site and used in the above manner at all times.

HANDWASHING

Hand washing facilities must be provided in all cases except where only pre-packaged foods are sold. Acceptable hand washing facilities include:
Soap and clean water drawn from a container equipped with a dispensing spigot that will supply water until shut off (No push buttons).
Single service towels must be provided for hand drying.
A method of providing hot water is required.

FOOD HANDLING

Bare hand contact with ready to eat food is prohibited.
Eating and drinking while on duty is prohibited.
Cross-contamination of cooked foods with raw, potentially hazardous foods through contact with equipment, utensils or hands must be prevented at all
times.
The use of utensils such as tongs, forks, and spatulas is required to minimize hand contact with food.
Single-service articles/utensils may not be re-used.
All food products must be individually wrapped or covered to protect them from contamination.
Tobacco use is prohibited in any food preparation or service area.
Galvanized and chipped enamelware containers shall not be used for food storage or preparation.
All food must be properly stored off the floor or ground.
No person with a communicable disease or a carrier of a communicable disease may work in the facility.

REFUSE

All food wastes, soiled paper, etc. must be stored in a leak proof plastic or metal waste container with a tight-fitting lid.
Plastic bags with tie tops must be used in all cans where food debris will be deposited.
Refuse must be stored in a manner that will prevent insect and rodent problems.

CONTRUCTION OF EQUIPMENT

All food contact surfaces must be smooth, easily cleanable, non-absorbent, and non-toxic. They must be durable and kept in good repair.
All other equipment must be constructed and maintained in a manner consistent with departmental standards.

CONSTRUCTION OF THE STAND

Overhead protection must be provided for all food preparation and food storage areas. Materials such as canvas, plastic or wood that protect the establishment from the weather may be approved. A site should be chosen which will minimize problems with dirt and dust.
The remainder of the stand must be constructed of material that allows easy cleaning. The floor must be easily cleanable.
When conditions are favorable for flies & other insects, screens, fans, air curtains or other effective means to prevent entry of insects into the food preparation or storage areas will be required.

WASTEWATER

Each concession not supplied with a built-in waste system must provide a container (5 gallon minimum) with a tight-fitting lid for retention of all wash and cleaning water prior to disposal.
All wastewater must be disposed of in a sanitary sewer.
Adequate toilet facilities must be available.

CAPE GIRARDEAU COUNTY PUBLIC HEALTH CENTER, 1121 LINDEN STREET, P.O. BOX 1839, CAPE GIRARDEAU, MISSOURI 63702-1839. TELEPHONE (573) 335-7846

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