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Temporary Event Set-Up Example:
CHEF'S CONNECTION
An Innovative Food Safety Website - Multnomah County, Oregon
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mcfoodsafety
1 min read
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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mcfoodsafety
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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...
21 views
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...
16 views
mcfoodsafety
1 min read
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...
11 views
mcfoodsafety
1 min read
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...
5 views
mcfoodsafety
1 min read
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
1 min read
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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