Mobile Food Facility Informational Packet - Butte County

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Mobile Food Facility Informational PacketPage 8Temperature ControlTemperature control of potentially hazardousfood is absolutely essential for preventingfoodborne illness. Here are the key elementsof temperature control for potentiallyhazardous food that need to be followed:‣ In order to kill any harmful bacteriapresent on raw meats, fish eggs,and poultry, thoroughly cook thesefoods to bring the internal temperatureto that which is shown in thischart‣ Always hold at or below 41°F -orator above 135°F‣ If held at or above 135°F during theday, discard the food at the end ofthe dayAdequate Control EquipmentThe equipment you use for cold holdingand hot holding potentially hazardousfoods needs to be adequate for the typeand amount of food and for the ambienttemperature where the facility is located.Potentially hazardous food held hot needs tomaintain an internal temperature at or above135°F and potentially hazardous food heldcold must be held at or below41°F.Importance of ProperThermometersTemperature control to protect food safety requires accurate thermometers and vigilanceby all those who are staffing the mobile food facility. Thermometers need to belocated in each refrigerator and hot holding unit, and a metal stem thermometer (0-220°F or digital) needs to be available for checking hot and cold food temperatures.Revised September 20, 2011
Mobile Food Facility Informational PacketPage 9Protecting Food from ContaminationCross-ContaminationCooked foods and produce need to be stored and handled separatelyfrom raw beef, pork, fish, and poultry so they do not become exposedto harmful organisms that could cause foodborne illness.Here are some helpful suggestions:‣ Wash hands frequently as described in the following section of thisResource Guide.‣ Wash utensils between uses or choose another safety option asdescribed in the section on utensil washing in this Resource Guide.‣ Use clean wiping cloths stored between uses in disinfectant solutionto wipe food contact surfaces. Avoid reusing wiping clothsthat have been used to clean up blood or juices from raw meat!Cloths reused to clean and sanitizefood contact surfaces need tobe kept in a bucket of sanitizingsolution. A common sanitizingsolution is about 1 tablespoon ofhousehold bleach per gallon ofwater.‣ Store raw meats, fish, eggsand poultry separate from produce and ready-to-eat foods. Storeraw meats, fish, eggs and poultry below produce and ready-to-eatfoods in refrigerators.Employee HealthProtection on DisplayFoods need to be displayed in a manmannerthat minimizes potentialcontamination from people who arewalking by or purchasing food. Insome cases, the food can be packagedor displayed in a manner thatwill minimize potential contamination andmake use of food compartments unnecessary.Discuss alternatives available with our staff.The following are the most commonorganisms that cause foodborneillness:‣ Norovirus: leading cause offoodborne illness in the UnitedStates. Found in food handledby food workers prepared withbare hands. Source is humanfeces.‣ Campylobacter jejuni: found indairy or poultry products.‣ E. coli 0157:H7: commonlyfound in undercooked beef,water, and unpasteurized juicesand ciders.‣ Salmonella: found in poultry orraw eggs.‣ Shigella: found in ready-to-eatfoods handled by ill food workers.‣ Listeria: found in raw meat,processed meats, deli meats,seafood or dairy products.‣ Yersini enterocolitica: found inundercooked pork, milk, or water.‣ Vibrio parahemolyticus: foundin seafood and shellfish.‣ Hepatitis A virus: found infoods handled by ill food workersprepared with bare hands.‣ Bacillus cereus: found inbeans, rice. and potatoes.‣ Cyclospora: found in importedfruit.Food handlers that are ill should be encouraged to stay at home and not serve food at the event, so thatthey do not pass their illness on to their customers.Revised September 20, 2011
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Mobile Food Facility Informational Packet - Butte County

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