City of Coppell Environmental Health Department
Temporary Food Service Establishment Guidelines

A. Food
1. All food, water, and ice must come from an approved source.
2. No home canned or homemade foods shall be allowed. The storage of food in the home is not allowed.
3. All potentially hazardous foods shall be maintained at an internal temperature of 45 degrees or below or at an internal temperature of 140 degrees or above. Note: “potentially hazardous food” means any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, or other ingredients, in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms
4. Proper mechanical refrigeration must be provided for storage of all potentially hazardous foods.
5. All food shall be covered and stored at least six inches off the ground.
6. Potentially hazardous foods can only be thawed in mechanical refrigeration units, in microwave ovens, in cold running water, or cooked frozen.
7. Hot foods if reheated, must be cooked to an internal temperature of 165 degrees. All hot foods must be held at an internal temperature of 140 degrees or above.
8. Condiments shall be individually packaged or dispensed from a container that protects the condiment from contamination. Condiments that cannot be poured shall be dispensed from a container with a self-closing lid.
9. Food and ice shall be handled with scoops, tons, or other serving utensils that shall be stored in the food with handle extended out of the food, or stored clean and dry, or stored in running potable water.

B. Equipment, Utensils
1. Only single service utensils (fork, knife, spoon, plates, and cups) shall be provided to the customer. No single service article can be reused.
2. Single service articles shall not be stored on the ground or floor and shall be protected from contamination at all times.
3. Single service cups shall be dispensed from an approved tube dispense or from the plastic shipping wrap surrounding each stack of cups.
4. Each stand, which serves potentially hazardous food, shall have, and use, an accurate metal, stem-type thermometer.
5. An adequate supply of potable water shall be available for hand washing, utensil washing, rinsing and sanitizing. Containers will be filled and available for these procedures. An adequate supply of bleach shall be available for use as a sanitizer. An alternative to washing, rinsing and sanitizing utensils, is to provide an abundance of serving utensils so that dirty utensils can be replace with clean ones.

C. Personal Hygiene
1. No person with infected cuts burns or boils on their hands or arms; with diarrhea; or with a respiratory infection; shall work in a food stand.
2. A convenient hand washing facility shall be available. This facility shall consist of at least warm running water, soap and individual paper towels. If this is not feasible, a means of hand washing such a single use wipes or hand sanitizers shall be provided. A bucket of bleach water is sufficient. An adequate supply of paper towels shall be available for drying hands after washing.
3. Hands must be thoroughly washed before starting work, after using the toilet, after smoking, eating, or drinking.
4. All employees must wear an effective hair restraint (i.e. hairnet, cap, visor).
5. No eating, drinking, or smoking is permitted in food preparation or serving areas.
6. Wiping cloths used for cleaning food contact surfaces shall be clean and shall be stored in a sanitizing solution of at least 100-ppm chlorine between uses.

D. Waste Disposal
1. Water from ice bins shall be drained into containers and disposed of properly along with all other wastewater in a manner that does not create a public health nuisance or hazard.
2. All garbage shall be discarded into the covered garbage disposal containers provided on the grounds for this use.
3. The food stand operator shall keep the grounds surrounding their stand free of scraps, paper, and other debris.