90 13.3: Equipment Considerations and Challenges
13.3 Equipment Considerations and Challenges
Lack of proper and adequate equipment, usually found in brick-and-mortar restaurant kitchens, is one of the most significant challenges in temporary food service establishments. The most critical challenge is the lack of sufficient temperature control equipment such as refrigeration and cooking/heating units, typically due to space and power supply limitations in temporary foodservice establishments. Research from the New Orleans Jazz and Heritage Festival found cold food storage temperature violations accounted for 41.4% of overall critical food safety violations over a three-year period.
Cooking and heating equipment in these temporary operations may not deliver ongoing heat distribution or reliable temperature control, making it increasingly difficult to ensure the internal temperature of food reaches a safe temperature. Further, instead of traditional dishwashing systems, these operations may rely on portable sinks, sanitizing buckets, and chemical sanitizer, presenting cleaning and sanitizing limitations- which may ultimately compromise food safety.
Innovative Solutions
Although many equipment challenges may be faced in temporary foodservice operations, innovative vendors have developed solutions to maintain food safety standards. Current portable refrigeration units with battery backup systems can help keep proper temperature consistent even in challenging environments. All-in-one mobile units are able to provide restaurant-quality facilities in a mobile operation, complete with proper refrigeration, ventilation, and sanitation systems. Critical control points can be tracked by vendors using digital monitoring systems, even in busy foodservice environments.
13.4 Handwashing Considerations
Although proper hand washing is vital to food safety, it presents unique challenges in the temporary foodservice operations. Improper handwashing is identified as one of the five risk factors for foodborne illness by The Centers for Disease Control (CDC), making it a critical focus area in temporary foodservice operations.
Challenges in Temporary Settings
One of the most fundamental challenges to proper handwashing in temporary settings is limited water supply. Many operations have restricted access to running water, which forces food vendors to depend on portable handwashing stations, which may not meet regulatory rules. Lack of hot water and inconvenient handwashing facilities may deter frequent handwashing. Effective handwashing requires water temperature at least 100°F (38°C).
Best Practices for Handwashing
To overcome these challenges, foodservice operators should ensure adequate handwashing stations are available near food preparation areas. Additionally, proper water temperature should be guaranteed through portable hot water heaters. Necessary supplies should always be stocked within the temporary foodservice operation, including soap and single-use towels. Staff should continually be trained on proper handwashing techniques and their compliance monitored through regular observation and enforcement.
Potable Water
Safe, potable water access is vital to all foodservice operations, but temporary foodservice establishments may face uncommon challenges ensuring adequate water supply and quality. Water is essential because it is used in food preparation, cooking, cleaning, handwashing, and beverage preparation.
Water Supply Requirements
Temporary foodservice establishments in Louisiana are required to only use approved sources of potable water, maintain adequate volume and pressure, use approved containers for water storage with proper labeling, regularly test water quality when using private sources, and guard water systems against contamination.
Common Water-Related Violations
Festival inspection data research reveals common water related issues which can lead to contamination are:
Dirty water buckets
Cross-connections between potable and non-potable water systems
Improper storage practices
Effective water management requires source verification, storage in food-grade containers, frequent cleaning and sanitizing of storage containers, proper separation between potable and wastewater, and testing practices when using private sources.
13.5 Serving Safe Food at Temporary Foodservice Events
Flow of Food
The flow of food (purchasing and receiving, storage, preparation, cooking, holding, and service) in a traditional restaurant may not apply to a temporary foodservice operation due to layout differences and space confinements. It is important to understand and properly control the flow of food differently. In temporary operations, this flow may be condensed in space and time while facing exceptional challenges for maintaining food safety throughout the process.
Preventing Cross Contamination
Preventing cross contamination in temporary settings it’s especially challenging due to limited space and equipment. Frequent risks include ready-to-eat and raw foods stored closely together, staff working in multiple roles, and shared equipment used for multiple purposes. Additionally, environmental factors can contribute additional contamination sources such as dirt, flies, and weather conditions. To prevent cross-contamination in temporary settings, it is important to physically separate food of different types, use color-coded systems for equipment identification, practice proper storage procedures, ensure staff is comprehensively trained, and implement environmental controls such as barriers and covers.
Cross Contact (Allergen Management)
Cross contact is defined as the unintentional transfer of food allergens between foods. Avoiding cross contact may be especially challenging in temporary food service establishments because of smaller spaces, fast-paced environments, and limited equipment. Preventing cross contact requires specialized training, careful equipment management, and effective communication procedures.
Time and Temperature
Time and temperature control is likely the most important aspect of food safety in temporary food service operations. The “Temperature Danger Zone” between 41°F and 135°F promotes rapid bacterial growth. Proper food safety procedures must include temperature monitoring, cooling procedures, and reheating practices.
13.6 Special Permits and Regulatory Considerations
Louisiana-Specific Regulations
Louisiana has specialized regulations regarding temporary food service establishments which reflect the State’s festival culture. According to Louisiana revised statute 40 § 4.5 (see link: https://law.justia.com/codes/louisiana/revised-statutes/title-40/rs-40-4-5/), most Louisiana festivals are exempt from food safety inspections. However, local health departments may still require inspections. Festival organizers may request voluntary inspections, and certain operations may require special events permits.
Documentation Requirements
Appropriate documentation is important for legal protection and compliance. Current permits, supplier information, temperature logs, staff training records, and cleaning schedules may be included in required documentation. These important records demonstrate evidence of compliance and support an incident investigation if needed.
Cottage Food Laws
Louisiana cottage food laws allow low-risk foods to be produced in home kitchens for direct sale to consumers without state permit or license requirements. However, in-home producers are required to register for a Louisiana General Sales Tax Certificate and collect sales tax. These foods are considered low risk because they typically carry little to no possibility for foodborne illness. The following foods are designated as low risk by Louisiana, if they don’t consist of any animal muscle protein or fish protein:
Baked goods, including breads, cakes, cookies, and pies
Candies
Cane syrup
Dried mixes
Honey and honeycomb products
Jams, jellies, and preserves
Pickles and acidified foods
Sauces and syrup
Spices
Fundraising Events
Fundraising events can be a great way to make money for sports teams, churches, and other organizations. A lot of food fundraisers include bake sales with homemade baked goods that have been donated, fish fries, and barbecues involving large quantities of potentially hazardous foods. However, these fundraisers often include volunteer food handlers with limited food safety training. For the protection of the public, providing food safety training for volunteers is vital. Additionally, choosing simplified menus which are easier to prepare safely, providing supervision by experienced cooks and chefs, using the correct equipment for the estimated volume of food needed, and maintaining documentation of basic food safety procedures and food sources will help ensure a safe and successful fundraiser. These events also provide educational opportunities for students to learn proper food handling practices and demonstrate the importance of food safety in local communities.
In 2017, a jambalaya fundraiser in Louisiana caused foodborne illness in at least 49 people and killed at least one individual. Salmonella from the chicken and sausage in the jambalaya at a softball team’s fundraising event was the culprit. Following proper food handling and food safety procedures protects everyone at fundraising events.
Farmers Markets
As with many special events, farmers markets present unique food safety considerations due to their diverse vendors and typical outdoor environments. Vendors may be selling fresh produce, prepared food, value-added products, and sometimes livestock and dairy. Some of the unique challenges at farmers markets include limited infrastructure, weather exposure, diverse laws and policies affecting different vendors, and cross-contamination risks due to proximity of different products. To effectively introduce and manage best practices at farmers markets, it is important for farmers’ market management to establish the following:
Clear food safety guidelines
Infrastructure support for basic facilities
Comprehensive vendor training and education
Safety and quality for product standards
Emergency protocol for food safety incidents
Street Vending and Food Trucks
The popularity of food trucks has transformed street food culture while simultaneously emphasizing the need for comprehensive food safety management in mobile operations. Operational challenges in these mobile units include commissary requirements for cleaning and restocking, limited space, route management for maintaining food safety, and close customer interactions for communications and proper procedures. Some technology solutions may help address these challenges, including point-of-sale systems for inventory tracking, GPS tracking for route guidance and fleet management, and social media integration for frequent communication with customers. Proper compliance with local and state regulations involves navigating often complicated requirements from the following entities:
State Health Department
Local permit requirements
Fire department approvals
Business licensing
Zoning restrictions
Insurance requirements
Commissary Kitchens
Commissary kitchens serve as the backbone of many temporary and mobile foodservice operations. These licensed facilities provide space for record keeping, food preparation, equipment cleaning, storage, and waste management. Careful consideration should be given to choose a commissary. Mobile and temporary foodservice operators will want to carefully contemplate location and accessibility, acceptable storage capacity, proper cleaning facilities, equipment compatibility, compliance records, and competitive costs. If sharing a kitchen, thought should be given to scheduling, equipment sharing protocol, storage organization, prevention of cross-contamination, and emergency procedures.
Food Banks and Charitable Food Distribution
While food banks provide necessary items to people in need, there are important considerations when handling donated foods and serving vulnerable populations. Donated food should be carefully evaluated for safety including:
Checking expiration dates and discard any expired or out of date foods
Examining any canned goods for dents, holes, or other signs of compromise
Ensuring proper temperatures for any potentially hazardous foods
Any staff at food banks should be trained in proper food safety practices. Food temperatures should be monitored throughout the operations, with careful attention given to refrigerated and freezer space to make sure too many food items don’t compromise refrigerated and frozen foods within temperature-controlled environments. Food bank stakeholders should also ensure best practices are documented, all food items are properly stored and organized, and staff conduct regular self-inspections. Louisiana food banks are subject to state and local health department regulations. Food banks may also be required to comply with the USDA for federal commodities, insurance requirements, and volunteer background checks.
13.7 Keeping Food Safe in Temporary Foodservice Operations
Based on the U.S. Food Code, state laws, and best practices, 10 critical methods ensure food safety in temporary operations:
Develop and Enforce Comprehensive Temperature Controls
Create strict temperature control procedures throughout the flow of food using calibrated thermometers. Cold food must stay at 41°F or below and hot foods at 135°F or above. Create temperature logs- check and record regularly. Consider equipment failure and plan for backup cooling and heating.
Assure Proper Hand Hygiene
Integrate rigorous hand washing practices with proper facilities providing hot water, single use towels, and soap. All staff should be trained on proper 20 second hand washing techniques, require hand washing after appropriate activities, and use gloves correctly as supplements to hand washing. Post proper procedures and reminders throughout work areas in operation.
Avoid Cross Contamination
Enforce systems and approaches using separate tools and equipment for raw and ready to eat foods. Store raw foods below ready to eat foods, clean and sanitize all surfaces at all proper points between uses, and continuously trained staff for awareness of contamination risks. Use color-coded labels for food and equipment identification.
Support and Maintain Cleaned and Sanitized Environments
Develop and continuously maintain comprehensive cleaning procedures which include posted, written procedures. Use approved sanitizers at proper concentrations, clean common surfaces regularly, provide adequate cleaning supplies, and frequently train staff on proper cleaning and sanitizing practices.
Purchase Food From Safe Suppliers
When purchasing food, buy only from properly licensed suppliers and safe sources. Check all deliveries upon receiving for proper temperatures and reject any food which is not at proper temperature, spoiled, or not up to freshness standards. Maintain proper inventory, purchasing, and receiving records.
Create Food Safety Culture Through Continual Training
Creating a food safety culture is important in any foodservice operation. Through continual training of staff and reinforcement of proper food safety practices, food safety will become a priority for all employees within the organization. Ensure there’s at least one food safety certified manager on shift at all times, provide thorough training for all staff, and ongoing training after initial hiring training. For impactful training practices, use hands-on methods, document all training activities, and reinforce personal responsibility for serving safe food.
Control Time and Temperature During Food Transport
Implement safe transport practices by using insulated containers or refrigerated vehicles, monitoring temperature during transport, minimizing transport time, preparing contingency plans for delays, and documentation of transport conditions.
Enforce HACCP Principles
Implement systematic management of food safety through the identification of potential hazards, establishing critical control points, defining critical limits, implementing monitoring procedures, taking corrective actions where necessary, verifying the effectiveness of the system, and keeping detailed records.
Maintain Personal Health and Hygiene
Establish detailed reporting protocols for illness while enforcing strict rules about hair restraint cleanliness and food preparation area food consumption and providing proper hygiene facilities and teaching staff about hygiene value.
Plan for Emergencies
Create emergency response plans for equipment breakdowns and food safety crises while training staff about emergency protocols and keeping emergency contact details and backup equipment and alternative plans and following all regulatory documentation requirements.