Temporary Events - Proper Handwashing Set-up
On the left we have a correct hand washing set-up at a temporary restaurant. 5 gallons of warm water with a spigot that allows for...
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Temporary Event Set-Up Example:
CHEF'S CONNECTION
An Innovative Food Safety Website - Multnomah County, Oregon
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Temporary Events - Improper Cold Holding
This vendor was coming to Portland from the Dalles. They have a commissary kitchen where they stored these packaged beans in the...
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mcfoodsafety
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Temporary Events - Time as control at a temporary event.
This 'Shawarma' was time stamped when it was removed from temperature control. After 4 hours, any of this product left will need to be...
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mcfoodsafety
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Temporary Events - Proper Cold Holding
Now this is doing it right! These tamales have ice below them, on all sides and completely covering them. This is how you cold hold...
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mcfoodsafety
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Temporary Events - Sampling Products
A food product promotion where only a sample (three oz or less) of a food or beverage is offered to demonstrate the characteristics of...
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mcfoodsafety
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Q & A - Setting up a booth in front of restaurant
Q - I own a restaurant and want to set-up a booth in front of it, at our street fair in August. Do I need a special license or is my...
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mcfoodsafety
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Q & A - Plastic tarps on grass? Temp. Events
Q - Why must there be tarps on grass below food service areas? We know we have to use them for our temporary event, but we're curious as...
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