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Town of Sunderland
Board of Health
12 School Street
Sunderland, MA 01375
Phone: 413-6651441
Fax: 413-665-1446
REQUIREMENTS FOR TEMPORARY FOOD ESTABLISHMENT OPERATIONS
Use this guide as a checklist for planning, review and pre-opening inspection
Application A completed temporary food establishment application is to be submitted to the Sunderland Board of Health prior to the event.
Payment Fee for mobile/temporary food establishment is $75.00 for each unit per event. Payment should accompany application and is due in full prior to inspection. No exceptions. Subject to additional fees, as necessary.
Food Storage All food equipment, utensils and single service items shall be stored above the floor on pallets or shelving, and protected from contamination.
Cold Storage Refrigeration units shall be provided to keep potentially hazardous foods at 45° F or below. An effectively insulated container with sufficient coolant may be approved by the Sanitarian for storage of less hazardous foods, or use at events of short duration.
Hot Storage Hot food storage units shall be used where necessary to keep potentially hazardous foods at 140° F or above.
Thermometers Each refrigeration unit shall have a numerically scaled thermometer to accurately measure the air temperature of the unit. A metal stem thermometer shall be provided where necessary to check the internal temperatures of both hot and cold food. Thermometers must be accurate to -2° F, and have a minimum range of
40° - 165° F.
Wet Storage Wet storage of canned or bottled non-potentially hazardous beverages is acceptable when the water contains at least 10 PPM of available chlorine and the water is changed frequently to keep the water clean.
Food Display All food shall be protected from customer handling, coughing, or sneezing by wrapping, sneeze guards or other effective barriers.
Food Preparation All cooking and serving areas shall be protected from contamination. BBQ areas shall be roped off or otherwise segregated from the public.
Hand washing A minimum of a five-gallon container with a spigot and a basin, liquid soap and paper towels shall be provided for hand washing. The container shall be filled with hot water.
Health Employees shall not have any open cuts or sores or diseases transmittable by food. Employees experiencing vomiting and/or diarrhea, within 48-72 hours of the event, shall not have contact with food.
Hygiene Employees shall have clean outer garments and hair restraints. Tobacco usage and eating are not permitted by food employees in the food preparation and service areas.
Ware washing A minimum of three basins, large enough for complete immersion of utensil and a means to heat water are required to wash, rinse and sanitized food preparation equipment that will be used on a production basis.
Sanitizing Chlorine bleach or other approved sanitizer shall be provided for sanitizing food contact surfaces, equipment and wiping cloths.
Water Supply An adequate supply of potable water shall be on site and obtained from an approved source. Water storage at the booth shall be in approved storage containers.
Wastewater Wastewater shall be disposed in an approved wastewater disposal system. An adequate number of covered containers labeled “Wastewater” shall be required in the booth.
Floors Unless otherwise approved, floors shall be constructed of tight wood, asphalt, or other cleanable material. Finished surfaces shall be easily cleanable.
Walls & Ceilings Walls and ceilings are to be of tight and sound construction to protect from the entrance of the elements and, where necessary flying insects. Finished surfaces shall be easily cleanable.
Lighting Adequate lighting by natural or artificial means is to be provided. Bulbs shall be non-breakable or shielded.
Counters/Shelving All food preparation surfaces shall be smooth, easily cleanable, durable and free of seams and difficult to clean areas. All other surfaces shall be finished so cleanable.
Trash An adequate number of cleanable containers shall be required inside and outside the booth.
Restrooms An adequate number of approved toilets and hand-washing facilities shall be provided at each event. These facilities shall be accessible for employee use.
Clothing Personal clothing and belongings shall be stored at a designated place in the booth, away from food preparation, food service and ware washing areas.
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