PLEASE REVIEW FOOD HANDLING GUIDELINES BELOW. PLEASE COMPLETE PERMIT PAGES 2-4 AND RETURN TO TARA CAROLFI BEFORE THE MARCH 1, 2013 DEADLINE

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1 PLEASE REVIEW FOOD HANDLING GUIDELINES BELOW. FORT MASON RULES FOR CHOCOLATE SAMPLING: - Do not allow consumers to pick up samples on their own (unless in individual cup). Always use utensils or hand distribute to consumers. - Non employees of the establishment (friends, family etc ) are not allowed to serve samples in the salon nor should they be behind the serving table. - If cutting samples at the salon, cutting materials should be easily cleanable. Bring replacement boards and knives and use new every 2-4 hours or as needed OR provide a 3 compartment sink setup to wash the cutting materials at least every 4 hours. - Bathrooms are NOT to be used as the sole hand washing station. After using the restroom, vendors should wash their hands and then wash again a second time on the floor with a hand washing station before prepping and serving samples. - Food covers like sneeze guards should be used to protect food from contamination if you walk away from your station. If food isn t covered it should not be accessible to consumers, rather each vendor should pass out the sample individually. PLEASE COMPLETE PERMIT PAGES 2-4 AND RETURN TO TARA CAROLFI BEFORE THE MARCH 1, 2013 DEADLINE LT Tara Carolfi, MPH, USPHS Public Health Specialist Golden Gate National Recreation Area Fort Mason, Bldg 201 San Francisco, CA tara_m_carolfi@nps.gov

2 National Park Service U.S. Department of the Interior Golden Gate National Recreation Area Building 201, Fort Mason San Francisco, CA LT Tara Carolfi Public Health Officer phone fax cell Temporary Food Event (TFE) Pilot Program 6/1/12-12/31/12 FOOD EVENT VENDOR APPLICATION-FORT MASON CENTER This application is to be completed by each Food Vendor at the event. Note: N/A will not be accepted. Each vendor will return a completed application with supporting documentation to the event organizer 3 weeks prior to the event. Vendor Checklists, Operating Requirements and program information forms do not need to be returned. If you have questions about the event or permitting process, ask your event organizer. SF Chocolate Salon (9606) 1. Name of Event: Event Organizer: Date(s) of event: March 24, 2013 Event Organizer Phone: Location(s) at Fort Mason Center: Fort Mason Conference Center, Festival Pavilion Daily Start Time: 10am Daily End Time (no further cooking): 6pm 2. TFE Vendor/Company Name: Address:_ Phone: Time Ready for Inspection at Event: Name of certified food safety manager staffing the event: Will all food be prepared at the event? Y / N How will food be served? (Buffet, counter, stations) Describe your structure to be used for the event: Name the main sources of food and ice: (eg Costco) 3. Name of establishment used for food preparation: Address: City: State: Phone: Is facility licensed by a city &/or county Department of Public Health? Permit # Name of certified facility food manager: Travel time from off-site preparation to event location: *****Fort Mason Center may provide potable water access, sites for wastewater and refuse dumping, and toilet access. Consult your event organizer for these details and plan accordingly.***** 4. Describe the hand washing facilities at the event including materials and setup: Handwashing stations to be provided by Event Organizers 5. Describe utensil cleaning & sanitizing methods at the event including materials and setup: TasteTV / TCB Cafe Publishing & Media 6. Describe your temperature control methods (containers/temperature checks etc) during transit and during the event for: Hot (135F or above) Cold (41F or below) Transit At Event Transit At Event Form #201, Pg. 1 EXPERIENCE YOUR AMERICA The National Park Service cares for special places saved by the American people so that all may experience our heritage.

3 7. Provide a list of menu items and include how they will be prepared. Limit menu to five potentially hazardous food items meaning foods that need temperature controls to prevent bacterial growth. Moderate Risk foods include olive oil, chocolate, bread, jam, nuts, dried fruit, popcorn, granola. Menu Item i.e. (raw chicken) Off-Site Prep(yes/no) Cooking/Preparation Procedures (grill to internal temp of 165F on site/ cut up off site) Holding Temperature Method (steam table/ refrigerator at event) How Served (Hot/cold) High Risk foods include seafood, poultry, dairy, eggs, fresh cut fruit and vegetables. 8. Gather photocopies of the following documentation to submit with this application: Moderate and High Risk Foods Copy of health department permit to operate or sellers permit indicating the business is a licensed food establishment. Nonprofit organizations may qualify for an exemption, please inquire. High Risk Foods only Copy of current food manager training certificate for person in charge at the temporary event (your certified food safety manager must be at event at all times). 9. Review and sign the Vendor Consent section located on Form #201b of the TFE Permit. Form #201, Pg. 2 EXPERIENCE YOUR AMERICA The National Park Service cares for special places saved by the American people so that all may experience our heritage.

4 TEMPORARY FOOD EVENT VENDOR PERMIT Food Facility Name: Manager: Event Name & Location: TFE Permit # Approval/Disapproval Date: Permit Effective Dates: Permit Restrictions/Reason for Disapproval: Reviewed by: LT Tara Carolfi, Public Health Officer, Day of event phone: Vendor Consent I, (applicant of the TFE vendor permit) hereby certify that the submitted information is correct and I fully understand that any deviation from the above without prior permission from GGNRA may nullify final approval. I have read and understand the TFE Vendor Checklist and provided to the event organizer the following documentation for my temporary food operation: I further certify that all foods served have been under proper temperature holding and handling conditions to ensure safe foods and that all persons handling the food are in good health and trained to safely prepare, store, and serve food to the public. High Risk Foods Permits only- I agree to maintain any areas assigned to me or my organization in a clean, sanitary condition during the permit period. I also agree to have a certified food safety manager immediately on hand during all food preparation, handling, and sales during the event (initials). At no time will any food product be stored, prepared, washed or otherwise handled at home or other facility not permitted by a city or county Public Health Department. By acceptance of the permit for the above noted event, I agree to indemnify, hold harmless, and assume the defense of GGNRA from and against any and all claims, demands, and actions for damages resulting from work under this permit, regardless of the negligence of GGNRA. I have read and understood my responsibilities as the vendor (initials). If I have any questions regarding these requirements or wish to change my menu during the course of the event, I understand that I must discuss and receive advance approval with the Public Health Officer at (415) in a timely manner. I understand any unsanitary or unsafe conditions or violations of the FDA Food Code can result in the immediate suspension or revocation of my temporary food event permit. Applicant Signature: Date: Applicant Printed Name: Form #201b EXPERIENCE YOUR AMERICA The National Park Service cares for special places saved by the American people so that all may experience our heritage.

5 National Park Service U.S. Department of the Interior Golden Gate National Recreation Area Building 201, Fort Mason San Francisco, CA LT Tara Carolfi Public Health Officer phone fax cell Temporary Food Event (TFE) Pilot Program 10/1/11-6/1/12 Sampling Guidelines Vendor Checklists, Operating Requirements, Sampling Guidelines and program information forms do not need to be returned. The event organizer shall collect all vendor applications and corresponding fees and submit them as a single packet to Fort Mason Center at least 3 weeks prior to the event. If you have questions about the event or permitting process, ask your event organizer. Providing food samples may occur under the following conditions: Produce intended for sampling must be washed or cleaned of any soil or other material using potable water in a manner that it is wholesome and safe for consumption. Hand washing facilities must be provided. Approved hand washing facilities consist of: potable water (1-5 gallons) in a container with a hands-free spigot, pump dispensed hand soap, paper towels, a catch basin, and a trash can. Clean, disposable plastic food service gloves must be used when preparing food samples. Best practices include preparing the samples at the food prep facility before the event. Samples must be protected and maintained at temperatures to control PHF during transit. Utensils and cutting surfaces must be smooth, nonabsorbent, and easily cleanable or single-use articles must be utilized. Best practices include bringing clean wrapped utensils and cutting boards to replace soiled materials every 2 hours. Utensils and cutting surfaces must be sanitized before and between uses using a 100 ppm bleach water solution (2 teaspoons bleach per gallon water) or other approved sanitizing agent Samples must be protected from consumer handling and environmental contamination at all times. Equipment to prevent contamination includes screens, sneeze guards, and clean food covers. Food samples must be distributed in a manner that protects the sample from any bare hand contact. Utilizing gloves, single service utensils, napkins/tissues, or toothpicks are all adequate methods to avoid handling prepared samples. Ice used for cooling must be continuously drained. Disposal of wastewater must be dumped into a sanitary sewer. No products made at home are allowed for sale

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