In order to open a NEW food facility, there needs to be a little more planning than opening a restaurant without the proper licenses, permits, or paperwork. Many new food facility owners who do not know or understand the rules of opening a food facility will pay out more fees due to building citations or permit violations. To prevent any citations or violations follow the steps below to open a food facility with ease.
STEP ONE: Pre-Planning
One set of plans (required)
All plans must be drawn to scale (minimum of 1/4 inch per foot)
Equipment specification sheets and menu must be included with application
Wash hands frequently. Dirty hands spread disease! All food handlers must thoroughly wash their hands and arms...paying particular attention to areas between fingers and around and under the nails. Food handlers are to wash their hands prior to food preparation, when switching between working with raw foods and working with ready-to-eat foods, prior to handling clean utensils, after using the restroom, after coughing, eating, drinking, using tobacco or other activities that contaminate the hands.
Cooking Temperatures. Cook food thoroughly. Foods must be cooked to the minimal internal temperatures listed below:
165ºF for 15 seconds for poultry, any stuffing containing fish, beef, pork or poultry, or stuffed fish, beef, pork, or poultry.
155ºF for 15 seconds for ground fish and ground meat (hamburgers).
145ºF for 15 seconds for eggs or dishes containing raw eggs, whole fish, and whole meat.
Reheating. All previously cooked, cooled, and reheated foods must be reheated to an internal temperature of 165ºF. Examples: refried beans and fried rice.
Thermometer. Provide a metal probe thermometer with a temperature range of 0ºF -200ºF to check food holding and cooking temperatures
5. Sick or Ill Employees
Do not work if you are sick! Food handlers must be in good health. People with symptoms such as cough, runny nose, fever, diarrhea, or feeling generally ill should not work within the food booth.
Employees with cuts or sores on their hands must wear gloves in addition to proper hand-washing.