59 9.9: Off-Premise Food Service
9.9 – Off-Premise Food Service
Transportation
When food is prepared at a primary food operation and then transported (delivered) to an off-premise service location, the transporter must adhere to all Food Code requirement for time and temperature control for TCS foods.
The food must be properly packaged and stored to prevent cross-contamination. In this case, the vehicle is also acting as the storage space and therefore all food storage requirements apply to the transportation function as well. These requirements would include food labeling, date-marking, temperature control and separation. Immediate corrective action is required for any ‘time and temperature’ abuse or cross-contamination that might occur.
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It is important to note that the person in charge of food preparation must also ensure that any delivery personnel not employed by the food service operation complies with the Food Code while in the food operation and in possession of the food.
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Companies often make several common mistakes when attempting to comply with the Sanitary Transportation Rule:
Lack of comprehensive food safety plans: Many carriers operate without a proper food safety plan in place, leaving them vulnerable to non-compliance.
Inadequate cleaning and sanitation practices: Companies often misunderstand what constitutes “clean” equipment, with some carriers only performing washouts when they are contractually required.
Insufficient record-keeping: Failing to maintain detailed records of cleaning, sanitizing, and inspection procedures can lead to compliance issues.
Overlooking temperature control requirements: Some companies neglect proper refrigeration and temperature monitoring for food requiring temperature control.
Inadequate training: Failing to properly train personnel involved in transportation operations on sanitary practices and STR requirements.
Neglecting to validate cleaning records: Carriers should obtain copies of cleaning records from shippers or validate them independently.
By addressing these common mistakes, companies can improve their compliance with the Sanitary Transportation Rule and ensure safer food transportation practices and food safety in general (FDA/FSMA).
Catering
The FDA Food Code provides guidelines for catering operations, though specific regulations may vary by state and local jurisdiction. Catering establishments are generally considered food service establishments under the Food Code and must adhere to its provisions (FDA, 2022).
Key requirements for catering operations include:
Proper food handling and temperature control: Caterers must maintain appropriate hot and cold holding temperatures for foods to prevent pathogen growth. Time/temperature control for safety (TCS) foods require particular attention.
Food safety certification: Many jurisdictions require catering businesses to have at least one certified food protection manager on staff who has demonstrated knowledge of food safety principles.
Employee health and hygiene: Catering staff must follow strict personal hygiene practices, including proper handwashing. Employees who are ill must be excluded from food handling duties for at least 24 hours after symptoms resolve.
Safe food transportation: Caterers must ensure food is protected from contamination and maintain proper temperatures during transport to service locations.
Equipment and facilities: Catering operations must use approved, easily cleanable equipment and have access to adequate facilities for food preparation, storage, and cleaning.
Allergen management: Caterers must properly label allergens in packaged foods and provide written notifications for unpackaged items containing major food allergens.
Licensing and inspections: Catering businesses typically require permits from local health departments and are subject to regular inspections.
These requirements aim to prevent foodborne illness outbreaks, which are a particular concern for catering operations due to the large volumes of food prepared and transported to various locations. Caterers should consult their local regulatory authorities for specific requirements in their jurisdiction.
Temporary Food Establishments – Key Requirements
Temporary food establishments are subject to specific requirements outlined in the FDA Food Code to ensure food safety and public health. These establishments, which operate for a limited time in conjunction with events or celebrations, must adhere to strict guidelines regarding food handling, storage, and preparation:
Personnel and Hygiene. Temporary food establishments must have a designated Person in Charge (PIC) or a designee with a valid food safety certification on-site at all times during food preparation and service. All food handlers must maintain proper personal hygiene, including wearing clean outer clothing, effective hair restraints, and washing hands frequently and thoroughly.
Handwashing Facilities. A critical requirement is the provision of adequate handwashing facilities. These must include:
A self-contained unit providing water under pressure
Separate fresh water and gray water holding tanks
Hand soap, single-use paper towels, and a waste receptacle
Food Safety Practices. Temporary food establishments must comply with food safety practices, including:
Proper temperature control for Time/Temperature Control for Safety (TCS) foods
Prevention of cross-contamination
Proper cooking and reheating procedures
Safe food storage practices
Equipment and Facilities. The establishment must have appropriate equipment for food preparation, storage, and service, including:
A three-compartment sink for washing, rinsing, and sanitizing utensils
Adequate refrigeration and hot-holding equipment
Food-grade water hoses for potable water supply
Accurate metal stem thermometers
Menu and Food Sourcing. Only menu items approved by the regulatory authority may be served, and all food must be obtained from approved sources. Home preparation or storage of foods is strictly prohibited.
All of these requirements, based on the FDA Food Code, are designed to minimize the risk of foodborne illness and ensure that temporary food establishments maintain high standards of food safety despite their transient nature.
Equipment Required for Temporary Food Establishments
Temporary food establishments require specific equipment to ensure food safety and comply with health regulations. These are establishments that operate for a period of no more than 14 consecutive days in conjunction with a single event or celebration. The key equipment requirements include:
Handwashing station: A 5-gallon container with a continuous flow spigot, a 5-gallon catch bucket, soap, and paper towels. Multiple stations may be required depending on the size of the establishment.
Water system: A potable water system with a minimum capacity of 10 gallons, capable of providing water under pressure by pump or gravity.
Hot water facility: Equipment capable of providing enough hot water for cleaning, sanitizing, and handwashing.
Food temperature control equipment:
Adequate refrigeration for cold holding.
Hot-holding equipment to maintain foods at 135°F or above.
Cooking and reheating equipment that meets fire safety codes.
Food thermometer: An accurate metal stem thermometer with a range of 0-220°F (-17.78°C to 104.44°C) for monitoring food temperatures.
Utensils to prevent hand contact: Single-use gloves, tongs, spatulas, spoons, or forks.
Three-compartment sink: For washing, rinsing, and sanitizing utensils and equipment.
Waste management: Non-absorbent containers with tight-fitting lids for garbage and refuse disposal.
Food protection equipment: Covers for outdoor cooking areas and a 4-foot separation or barrier from the public.
Sanitizer and test strips: For proper sanitization of food contact surfaces and equipment.
These equipment requirements are designed to maintain proper food safety practices, prevent cross-contamination, and ensure adequate temperature control in temporary food establishments.
Additional considerations for Temporary Establishments
Temporary food establishments must adhere to specific regulations regarding floors, waste management, walls, and ceilings to ensure food safety and sanitation.
Floors in these establishments may be composed of dirt or gravel, provided they are covered with appropriate materials such as mats, removable platforms, or duckboards to prevent contamination. This requirement helps maintain a clean and hygienic environment for food preparation and service.
Proper waste management is crucial in temporary food establishments. The FDA Food Code stipulates that these operations must have leak-proof and insect-proof garbage containers with tight-fitting lids. This measure prevents pest attraction and contamination of food preparation areas, ensuring compliance with sanitation standards.
Vending Machines
The health and sanitation requirements for vending machines are designed to ensure food safety and protect public health. These requirements cover various aspects of vending machine operation, including food handling, temperature control, and machine maintenance.
Food Safety Management
Vending machine operators must implement a Food Safety Management System, which includes:
A comprehensive risk assessment for food vending operations.
Procedures to guarantee safe products for consumers.
A detailed plan for cleaning and sanitizing both internal and external surfaces of the machines.
Image courtesy of Vecteezy, Japan
Vending Machines Must Maintain Food Freshness and Cleanliness
Vending machines employ several strategies to maintain food freshness and cleanliness, ensuring the safety and quality of the products they dispense. These machines are equipped with refrigeration units and thermostatic controls to keep potentially hazardous foods at safe temperatures. For refrigerated foods, the temperature is maintained at 41°F (5°C) or below, while hot foods are kept at 135°F (71°C) or above (FDA). This temperature control is crucial in preventing the growth of harmful bacteria and maintaining food safety.
Sanitation features. In addition to temperature control, many modern vending machines incorporate advanced sanitization features. Some machines utilize ozone-powered ventilation systems to create a hermetically sealed environment, protecting the contents from external contaminants. Ultraviolet sterilization systems are also employed to sanitize both the dispensed product and the dispensing mechanism, further enhancing food safety.
Automatic cleaning systems. Automatic cleaning systems are another key feature in maintaining vending machine hygiene. These systems use high-pressure water jets to clean internal surfaces that come into contact with food products, removing any residual debris. Some machines are equipped with additional sanitization units that use diluted chlorine solutions to ensure thorough disinfection.
Image courtesy of Vecteezy, Japan
To comply with food safety regulations, vending machine operators must adhere to Hazard Analysis and Critical Control Points (HACCP) principles and relevant food safety regulations. This includes regular maintenance, cleaning, and monitoring of the machines to prevent contamination and ensure proper functioning of safety features
Best Practices for Cleaning Vending Machines_______________________________________
Power down the machine: Always turn off and unplug the vending machine before beginning any interior cleaning to ensure safety.
Remove all products: Take out all food and drink items from the machine to prevent contamination during cleaning.
Clean shelves and trays: Use a mild cleaning solution and a damp cloth to wipe down all shelves and product trays. Ensure they are completely dry before restocking.
Clean dispensing mechanisms: Carefully clean any moving parts and surfaces where products make contact, using a soft brush or cloth to avoid damage.
Address sticky residues: For stubborn stains or sticky areas, apply a diluted cleaning solution and let it sit briefly before gently wiping.
Sanitize high-touch areas: Pay special attention to buttons, touchscreens, and dispensers inside the machine, using commercially approved disinfectant wipes or sprays.
Check for mold and pests: During monthly deep cleans, inspect thoroughly for any signs of mold growth or pest infestation.
Dry thoroughly: Ensure all components are completely dry before reassembling to prevent mold growth.
Chapter Summary Key Takeaways – 15 points to remember
- Temperature Danger Zone Basics:
The temperature danger zone ranges from 41°F to 135°F (5°C to 57°C), where harmful bacteria can multiply rapidly, increasing the risk of foodborne illnesses.
Pathogens grow most quickly between 70°F and 125°F (21.1°C to 51.7°C), making this sub-range particularly critical for monitoring.
Time-temperature abuse occurs when foods remain in the danger zone for extended periods, leading to bacterial growth and food safety violations.
Foods held in the danger zone for four or more hours must be discarded to prevent illness.
- Time/Temperature Control for Safety (TCS) Foods:
TCS foods, such as animal products, certain plant-based foods, and items with specific pH and moisture levels, are highly susceptible to bacterial growth.
Proper handling of TCS foods involves strict temperature control during preparation, storage, and serving.
- Hot and Cold Holding Guidelines:
Hot-holding: Foods must be maintained at 135°F or higher, with regular stirring and temperature checks every two hours. Discard hot food not held at proper temperatures after four hours.
Cold-holding: Foods must be kept at 41°F or below, with similar monitoring and protection against contamination.
- Time as a Public Health Control (TPHC):
TPHC allows certain foods to be held without temperature control for up to four or six hours under strict conditions, such as clear marking of time and adherence to written procedures.
Foods initially at 41°F or below can be held without temperature control for up to six hours if their temperature does not exceed 70°F during this period.
- Regulatory Guidelines for Holding, Cooling, and Reheating TCS Foods:
The FDA Food Code provides detailed criteria for identifying TCS foods and outlines temperature requirements for hot holding, cold holding, cooling, and reheating processes.
Regular temperature checks (every two hours) are recommended to ensure compliance with safety standards.
Cooling procedures must ensure foods quickly move out of the danger zone.
Time as a Public Health Control (TPHC) Guidelines:
TPHC can be applied to foods like cut lettuce, carrots, tomatoes, milk, and shell eggs.
Foods under TPHC cannot be returned to temperature control once removed.
Raw eggs should not be available for self-service.
Written procedures must be in place, and foods must be marked with discard times.
Kitchenware and Tableware Safety:
Utensils should be handled by the handle only to prevent contamination.
Single-service items must remain in their original packaging or be dispensed from approved dispensers.
Preset tableware should be protected from contamination by wrapping, covering, or inverting.
FDA Food Code Refill and Re-serve Guidelines:
Beverage refills are allowed under specific conditions, such as proper cleaning and rinsing.
Generally, re-serving previously served food is prohibited, except for certain non-hazardous items.
Self-service areas require proper temperature control, frequent stirring of hot foods, and restrictions on mixing old and new food.
Self-Service Areas:
Raw food offerings are limited to items like sushi and raw shellfish.
Equipment must include sneeze guards, clean dispensers, and properly stored utensils.
Employees must monitor these areas to ensure safety standards are met.
Returned Food Handling:
Returned food must be discarded or reconditioned according to approved procedures if found unsafe.
Special considerations apply to highly susceptible populations, with stricter food service rules.
Linen and Wiping Cloth Usage:
Linens and napkins should not contact food directly, except when lining containers.
Wiping cloths must be stored in sanitizer solution between uses and laundered daily.
Separate cloths should be used for raw animal foods to prevent pathogen transfer.
Glove Usage and Cross-Contamination Prevention:
Single-use gloves must be discarded after completing a specific task
Gloves should be changed if damaged, soiled, or when food handling is interrupted
Proper glove usage is crucial for preventing pathogen transfer between food items or surfaces
Off-Premise Food Service Regulations:
Adherence to Food Code mandates for Time/Temperature Control for Safety (TCS) foods
Requirements include proper packaging, storage, labeling, date-marking, and temperature control
Transportation vehicles are considered mobile storage units subject to food storage regulations
Catering Operations Guidelines:
Adherence to FDA Food Code and local jurisdiction requirements
Proper food handling and temperature control
Food safety certification for staff
Strict employee health and hygiene practices
Maintenance of appropriate hot and cold holding temperatures for TCS foods
Exclusion of ill employees from food handling duties for at least 24 hours after symptom resolution
Temporary Food Establishment Requirements:
Designated Person in Charge (PIC) with valid food safety certification on-site at all times
Adequate handwashing facilities with self-contained water units
Proper temperature control for TCS foods
Prevention of cross-contamination
Safe storage practices
Appropriate equipment (three-compartment sink, refrigeration, hot-holding equipment, thermometers)
Specific regulations for floors, waste management, walls, and ceilings
All food must be obtained from approved sources; home preparation prohibited
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Additional Information in Video Form:
FDA Rules: Time and Temperature