Central de Comando de Segurança de Alimentos 16 itens
Mobile Food Truck & Temporary Event Checklist
Este checklist está em inglês.
Assess food safety for mobile food units and temporary events, covering commissary support, water and waste, temperature control, handwashing, and utensil sanitizing.
FDA Food Code
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Commissary & Base of Operations
- Does the mobile unit operate from an approved commissary or servicing area? *
- Are food preparation, cleaning, and servicing conducted at the commissary as required? *
- Is a valid mobile food permit posted and current? *
Water & Waste
- Is potable water supplied from an approved source and stored in a sanitary tank? *
- Is wastewater retained in a holding tank at least 15 percent larger than the fresh water tank? *
- Is wastewater disposed of at an approved facility? *
Handwashing & Hygiene
- Is a handwashing sink supplied with warm water, soap, and paper towels? *
- Are employees practicing proper handwashing and no bare-hand contact with ready-to-eat foods? *
- Are ill employees excluded per the health policy? *
Temperature Control
- Are cold TCS foods held at 41°F or below and hot TCS foods at 135°F or above? *
- Are foods cooked to required minimum internal temperatures and verified with a thermometer? *
- Is mechanical refrigeration or adequate ice used to maintain cold holding? *
- Recorded cold holding temperature (°F)
Utensils & Sanitizing
- Is a three-compartment sink or approved warewashing method available for utensils? *
- Is a sanitizer solution maintained at the correct concentration with test strips available? *
- Are food-contact surfaces cleaned and sanitized at required frequencies? *
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