1. Temporary Food Service Operations Standing Operations Procedures for

2. Purpose u To establish procedure for all temporary food services operations within the confines of Fort Rucker

3. References u AR 40-5, Preventive Medicine u TB MED 530, Occuptional and Environmental Health Food Service Sanitation

4. Responsibilties u Preventive Medicine Service u Booth Operations

5. Definitions u Safe Temperature - 40°F & 140  F u Cleaning & Sanitizing - Cleaning-physical removal of food particles; Sanitizing-to use chemical solution to sanitize a given area u Equipment- any equipment used to help prepare food

6. Definitions u Food Contact Surface - surfaces that come into contact food u Potentially Hazardous Foods - foods considered highly perishable; eggs, meat, dairy products and other food items that support rapid bacteria growth

7. General Info u Approved Food Sources u Cleaning & Sanitizing tableware u Pets and Animals u Food Prep u Food Protection

8. General Info u Jewelry wear u Handwashing u Personnel eating u Hairnets

9. Compliance Checklist ( All answers must be yes) u Only commercially prepared food or ingredient u Only wholesome, non-adultered foods u PHFs meet time/temperature requirements –40 F –40 ° F or below for cold foods –140 F –140 ° F and above for hot foods –3 hours –3 hours in cumulative temperature danger zone u Food protected from contamination during preparation, service and storage

10. u Adequate refrigeration equipment with thermometer u Adequate hot holding equipment with thermometer u Proper handling of foods during preparation u Personnel free from communicable disease, cuts, burns u No excessive jewelry u Proper clothing, i.e. no sleeveless or mesh-net shirts, Compliance Checklist (All answers must be yes) (All answers must be yes)

11. Compliance Checklist (All answers must be yes) u Use of proper hair restraints u All equipment cleaned and sanitized u Handwashing device with soap, water and paper towels u Garbage cans clean and covered u Use of gloves

12. QUESTIONS COMMENTS CONCERNS