Temperature Control and Storage of Food
- Potentially hazardous foods may be held at a temperature of 45°F for up to twelve (12) hours during the operating day but must be discarded in a sanitary manner at the end of the day.
- Hot potentially hazardous foods must be held at or above
- 135°F at all times. At the end of the business day any food left over must be disposed of in a sanitary manner.
- Hot foods may not be cooled and stored for later use.
- Probe thermometers should be used to check temperatures often. Make sure they are available at the temporary food facility.
General Food Storage
- All food shall be stored in approved food grade containers with lids. All food storage shall be a minimum of six (6) inches off the ground at all times. Food should be stored so that it is adequately protected at all times from contamination, exposure to the elements, access of rodents and other vermin, as well as temperature abuse.
"Ice is Food"
- Ice is considered to be a food, so ice for drinks and snow cones, etc. should be stored in approved containers safely away from ice used for food storage and cooling.
- Ice should be protected from contamination at all times.