Event Resources Guide
Contact us: 1-888-363-2852
  • Table of Contents
  • Introduction to Temecula's Event Resource Guide
    • What is an Event?
    • Common Types of Permits Required for Special Events
    • California Government Policy Acts and Reports
    • Classifying Special Event Applications
  • Temporary Use Permits
    • Temporary Use Permits General Information
    • Encroachments
    • Conditional or Temporary Use Permit Application
    • Submittal Requirements
    • Plan Preparation and Guidelines
    • Water Quality Management Plan
    • Public Hearing Requirements
    • Property Owners Certification
    • Development Application Disclosure Statement
  • City Limits, Regions, and Contact Information
    • City of Temecula General Land Use Policy Map
    • Regions of Temecula
    • City of Temecula Wine County Map
  • Producing a Special Event in Temecula
    • Guidelines for Producing a Special Event
    • Commercial General Liability and Vendor Special Event Insurance Requirements
  • Event Planning Timeline Creation
    • 12 to 6 Months Timeline Creation
    • Guidelines for Small Meeting Timeline
    • Example Timelines for Weddings
  • Food Handling at Outdoor Special Events
    • Overview of Food Handling at Outdoor Special Events
    • Temporary Food Facilities
    • Cleaning and Sanitizing Utensils
    • Mobile Food Preparation Units
    • Hand Washing and Personal Hygiene
    • Temperature Control and Storage of Food
    • Food Preparation, Source and Labeling
    • Food Poisoning
    • Temporary Food Facility Vendor Checklist
    • Checklist of Inspection Rules and Regulations to Comply with Health Officers
    • Application for Sellers Permit
  • Catering and Food Service
    • Guidelines for Working with Your Caterer
    • List of Local Caterers
  • Special Event Liquor Vendors
    • Applying for a Permit
    • Beer Gardens
    • Temecula Police Department Alcohol Management Permit Conditions
    • Different ABC Licenses Explained
    • Daily License Application / Authorization (ABC)
  • Department of Business Affairs / Consumer Protection Bingo and Raffle License Info
    • Eligibility to Conduct Bingo
    • Bingo Licenses and Permits
    • Charitable Organization Bingo License Application
    • Fundraiser Information
    • Raffles
    • Casino / Poker Nights
  • Setting up Temporary Events in Compliance with ADA Laws
    • Facility Access
    • Communications Access
    • Assistance for People with Disabilities
    • Ticketing
  • Using / Displaying Animals
    • Animal Exhibitors
    • Understanding USDA Licensing
    • California Code Regulations
    • APHIS Animal Care Factsheet
  • Recycling at a Special Event
    • Waste Reduction
    • Hazardous Waste Site Information Form
  • Tents and Canopies
    • Guidelines for Erection of Tents or Canopies
  • Street Closures and Use of Public Way
    • Guidelines for Street Closures and Use of Public Way
  • Guidelines for Barricading
    • Types of Barricades
  • Guidelines for Infrastructure of Restrooms
    • Restrooms
    • Sinks
  • Volunteers
    • Planning for Volunteers
    • Recruiting Volunteers
    • Risk Management and Liability Reduction
    • Training of Volunteers
    • Sample Volunteer Handbook Outline
    • Managing Volunteers
    • Evaluating Volunteers
  • Obtaining Sponsorships
    • Guidelines for Obtaining Sponsorships
    • What Can be Sponsored
    • Possible Sources of Sponsorships
    • Sponsorship Proposal
    • Letter of Agreement
    • How Much are Things Worth
    • Close the Deal
    • The Final Step
    • Steps for Holding a Successful Sponsored Event / Reception
  • Stages
    • Guidelines for Stages
    • Building Permit Application
  • Electrical, Power Supplies and Lighting
    • Electrical and Power Supplies
    • Requirements / Power Distribution
    • Lighting
  • Sound
    • Guidelines for Sound
  • Music Licensing
    • Music Licensing and Public Performances
    • Do I Need Permission and How Do I Get It?
    • Types of Copyright / Licenses
    • Further Information and Resources
    • Music Licensing Agreement
  • Signage
    • Guidelines for Signage
    • Special Purpose Signs
    • No Parking Signs
  • Fire Permit
    • Fire Permit Guide and Application
    • Temecula Fire Station Location Map
    • Emergency Exit and Entrance Diagrams
  • Special Event Medical Plan
    • Emergency Medical Plan
  • Guidelines From the Police Department
    • Police Storefronts
    • Police Teams and Programs
    • Community Action Patrol
    • Temecula Valley Mounted Posse
  • Filming Opportunities in the Temecula Valley
    • Filming Information
  • Other Important Contacts
    • Business License Contacts
    • Other Enforcement Agencies and Websites

Cleaning and Sanitizing Utensils

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Utensil Washing Requirements

All temporary food facilities that prepare food must have a three (3) compartment sink where they can wash, rinse, and sanitize their utensils. The sink must provide potable water and have the following:
  • Drain boards
  • Overhead protection
  • HOT and COLD running water from a mixing valve



For events of three (3) days or less alternate methods may be approved by the local enforcement agency

Up to four (4) temporary food facilities may share a common utensil washing area if it is centrally located and adjacent to all of the sharing facilities. A potable water supply of twenty gallons per booth must be provided for utensil washing. This amount does not include water for food preparation. All liquid waste must be captured in a waste tank that is at least 50% greater in size than the fresh water supply.  (Example: 20 gallon potable supply= 30 gallon waste tank)

Please Note: It may be in your best interest to stock additional utensils that can be used when utensil washing may not be readily available.

How to clean and sanitize utensils using a 3-compartment sink

1. WASH... in hot, soapy water in the first compartment.

2. RINSE... utensils in warm, clear water in the second compartment.

3. SANITIZE... utensils in the third compartment with an approved chemical sanitizer

4. AIR DRY...utensils DO NOT use a cloth or paper towel as this may re-contaminate the utensil

Detergents are used to clean prior to sanitizing. Chemical sanitizers eliminate bacteria from a clean utensil.
Approved chemical sanitizers include:
        - Quaternary ammonium at 200 ppm for 60 seconds
        - Iodine at 25 ppm for 60 seconds.
        - Chlorine (ie. bleach) at 100 ppm for 30 seconds
Sanitizer testing materials should be available on-site to test chemical levels.
(If chlorine bleach is used, it must be GERMICIDAL bleach. Scented laundry bleach does not function well as a utensil Sanitizer)


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