Guidelines for Safety and Compliance

 Various parent groups operate sports concession stands at our 5 High Schools and middle schools. Compliance and safety must dictate the operation and be the priority. Financial concerns should be the 3 rd priority.  Ultimately, the Maricopa County Department of Health will dictate whether the concession stand can operate, if proper permits are being used and if compliance with the Food Code is being followed.  The Food and Nutrition Department will assist the parent groups with the challenges of safety and compliance. The following pages will be an outline for operating a concession stand.  Each individual school may incorporate additional compliance school guidelines.

 Maricopa County – they oversee all compliance with regard to proper permits and food safety. They will inspect each operation at least twice a year. They have the authority to shut down the operation if it is not in compliance.  DVUSD – The Food and Nutrition Department will oversee compliance with the Catering Permit and compliance with the site cafeteria’s use.

 Each individual operation can obtain their own permit. However, our Department has a current Catering Permit at each location and this allows each operation to function under the guidelines of the permit. The guidelines of the Catering Permit are less restrictive than other permits and ultimately lead to increased profits.  The guidelines/procedures for operating a concession stand must comply with the Catering Permit and are not negotiable.

 Every facility must have a hand washing sink with hot water.  All food which has not been cooked or used must be stored in a commercial kitchen with proper labeling.  All food that has been heated to proper temp and will not be used again within 4 days must be discarded. If it will be used within 4 days, it must be stored in school cafeteria and properly cooled and labeled with expiration date.  All preparation of foods must be completed in the school’s cafeteria. For example, if tomatoes or onions will be diced or sliced, this must be done in the school cafeteria.  All reheating of any foods must be done with commercial equipment in the school cafeteria. Hot holding may be done in the concession stand with commercial equipment. Hot dogs may be prepared in the concession stand with a commercial hot dog roller.  All dishes must be cleaned in a 3 compartment sink, located in the school’s cafeteria.  A mop sink must be available within close proximity.  If the vendor delivers and sells their own food on our campuses, vendor must have a catering permit.  If the vendor delivers the food for the District to sell, the vendor must have a processor permit.  All foods being served must be handled only with a gloved hand or a utensil. All ready-to-eat foods cannot be handled with a bare hand.  All persons handling or preparing open foods, must have a food handler’s card.  All foods must be held at the proper temperature. Hot food must be held at 140 degrees or higher and all cold foods must be held at 41 degrees or lower.  Every event serving anything other than pre-packaged foods must have a commercial grade thermometer in order to monitor food temps.

 All menus must be discussed with cafeteria manager.  Menus should be limited to the following entrees: pizza, hot dog, soft pretzels, nachos.  All pre-packaged shelf stable foods and beverages are allowed. For example: chips, wrapped cookies, candy, Gatorade, pop, bottled water, etc.  All foods delivered by an outside vendor must be at proper temperature upon arrival and stored at proper temperature in a commercial hot holding cabinet. Hot items must be at or above 140 degrees and cold food items must arrive at or below 41 degrees.  Every event serving anything other than shelf stable, pre-packaged foods must have a commercial grade thermometer in order to monitor food temps.

 All dishes and utensils must be cleaned and sanitized in the school cafeteria 3 compartment sink.  All dishes and utensils must be delivered to the cafeteria by the booster group.  Pre-rinse and remove all food debris from dishes and utensils.  After pre-rinsing of dishes and utensils, our cafeteria staff would appreciate the sinks and prep areas be wiped down and cleaned.  The cafeteria staff will do final cleaning and sanitizing of the dishes the following day.  For your convenience and cleaning needs, cleaning and sanitizing solution will be provided by your cafeteria. Please see your cafeteria manager for these supplies and instructions.

 A test must be taken in order to receive a food handler’s card. The cost of the test is $10. After passing the test, you must purchase a food handler’s card.  The card is $5 and $3 for an additional card.  The test can be taken online.  Online testing must be approved by Maricopa County Health Department at g/FoodWorker/TestSchedule.aspx g/FoodWorker/TestSchedule.aspx  The handbook can be downloaded at the above site.  The closest location for food handler’s card testing is at N. Arrowhead Fountain Center Dr.

 Hand wash sink with hot running water  Storing leftover food properly  Mop sink in close proximity  All prep done in commercial kitchen  All volunteers handling open foods must have food handlers card  All equipment must be commercial grade  All dishes, smallwares sanitized properly  All open foods must be handled with gloved hand or utensil

 The District can offer support for your booster group in the following areas: labor, education, equipment, safety and sanitation, food, and consulting.  It is in the best interest for all groups to collaborate together for the benefit and safety of the customer.

 The campus kitchen is a requirement when storing leftovers, cleaning and sanitizing pans and utensils, and when conducting food prep for use in concession stands.  A DVUSD employee with a Food Handler’s card is required to be present and compensated when booster group utilizes kitchen for preparation of foods.  In some circumstances, adjustments can be made with prior approval of site manager and District manager.  Fees for kitchen use will be based on the costs incurred by the Food Service department for employee. Fees can range from $10-$15 per hour.

 Can I use my crock-pot and George Foreman grill from home? No, because these are not commercial grade NSF approved appliances.  Can I re-use my leftover, cooked food again? Depends. If it is properly cooled, stored and labeled in the school cafeteria and the next function is within 4 days of the cook date.  Can I use the hot hold thermal delivery bags to store my product (pizza) during service? No, because it is not a commercial grade hot holding appliance. The bags are only to be used for transport.  If we do not have a hand-washing sink, can we use hand sanitizer instead? No, hand sanitizer does not replace proper hand-washing and all facilities must have a hand washing sink.  Do I need to wash my hands if I am going to wear gloves? Yes. All food handler’s need to wash their hands as often as possible.  May I eat and drink in the concession stand? No. It is a violation of health department code to consume food and beverage while in the food prep or serving area. The only approved method of consuming beverages is to utilize a container with lid and straw. All food must be consumed outside the concession facility.  If I’m handling pre-packaged foods only, do I need a food handler’s card? No.

 The ultimate objective is to be safe with our food and to comply with all county health codes and DVUSD policy.  These are simply guidelines. This document does not answer all questions.  Common sense shall prevail with food. Temperature is important, time of holding food is important, hand washing is important and use of gloves and utensils is important.  Best to partner with DVUSD to insure all customers receive a safe product at all functions.