![]() Is there a planned location used for washing produce? Yes No Will all produce be washed on-site prior to use? Yes No How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized? How will rodents, insects, and other pests be excluded from entry to the establishment? Will employees have paid sick leave? Yes No Is there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? Yes No How will cold food be maintained at 41oF (5oC) or below during holding for service? Indicate type and number of cold holding units.Ĥ.How will reheating food to 165oF for hot holding be done rapidly and within 2 hours? How will hot foods be maintained at 135oF (60oC) or above during holding for service? Indicate type and number of hot holding units.ģ. What type of temperature measuring device will be used to ensure proper cooking temperatures?Ģ. If yes, how will the temperature of foods be maintained while being transferred between the kitchen and service area?Ĩ.Are containers constructed of food-grade materials to store bulk food products? Yes Noġ. Will the facility be serving food to a highly susceptible population? Yes No Provide a HACCP plan for specialized processing methods such as vacuum packaged food, sous-vide, or cook-chillitems prepared on-site or otherwise required by the regulatory authority.ħ. How will dry goods be stored off the floor?ĥ.Please list foods or categories of foods prepared more than 12 hours in advance of service.Ħ. Provide information on the amount of space (in cubic feet) allocated for:Ĥ. What are the projected frequencies of deliveries for (ex: 2x/week):ģ. Are all food supplies from inspected and approved sources? Yes NoĢ. Bakery goods (pies, custards, cream fillings & toppings) Yes Noġ. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) Yes NoĮ. Cold processed foods (salads, sandwiches, vegetables) Yes Noĭ. Thick meats, whole poultry (roast beef whole turkey, chickens, hams) Yes NoĬ. Thin meats, poultry, fish, eggs (hamburger sliced meats fillets) Yes Noī. With this we will know how much space will be needed for refrigeration and dry storage.Ĭheck categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served.Ī. *It is important to know this information. Please contact the Bear River Health Department with any questions.Įxpected Number of Meals To Be Served Daily Additional fees may be levied for incomplete applications or plans. All of the applications and additional information can be found in this New Establishment and Information Packet. These requirements apply to all new mobile food trucks/trailers, either newly constructed or a used truck/trailer, and to all changes of ownership. No establishment shall open without a pre-opening inspection being done. Tier 1 designated food trucks/trailers are not required to have a Food Safety Manager Certification however, all employees must have a food handler permit, as explained above.Each employee (except for the Food Safety Manager (FSM)) must have a food handler permit issued by an approved instructor as determined by the Utah Department of Health.Submit a copy of this certificate to the health department to be registered with the facility.A Food Safety Manager Certification is different from a food handler’s permit in that it requires a higher level of education and training and involves taking an extensive course in food safety. This person can not be the food safety manager of any other establishment. All Tier 2 designated food trucks/trailers shall have someone on staff that has a Food Safety Manager Certification (Title 26, Chapter 15a of Utah Code).The means by which the assigned inspector can determine the food truck/trailer’s vending location and days/hours of operation (social media pages are common).A written and signed commissary kitchen agreement (this will need to be renewed annually). ![]()
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