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CHAPTER 1, FOOD SAFETY
3-7.3 Types of Operations
Temporary food service operations are divided into two general classes:
a. Restricted Operations.  Restricted operations are temporary food
establishments where only potentially hazardous food (PHF) requiring
limited preparation, such as hamburgers and frankfurters, are prepared or
served.  Foods held at unsafe temperatures will be discarded and leftovers
are prohibited.  The preparation or service of other PHF is prohibited,
except restricted operation facilities can serve PHF that are:
(1) Prepared and packaged in a food establishment and under
conditions meeting the requirements of this chapter (e.g. central kitchen
(2) Obtained in individual portioned containers or packages from
approved sources;
(3) Stored at an internal product temperature of 41F or below, or
140F or above in equipment meeting the requirements of this chapter.
(4) Served directly in the unopened, individual serving container
or package in which it was obtained.
b.
General Operations.  Non-restricted operations will comply with all
of the requirements of this chapter.  Any waivers
to this chapter must be requested in writing from the preventive medicine
authority.
3-7.4 Equipment
a. Locate and install equipment to prevent food contamination and
facilitate cleaning.
b. Protect against contamination of food-contact surfaces of equipment
by consumers, food service personnel and other contaminating agents.
Provide effective shields and sneeze guards for equipment.
3-7.5 Single-Service Articles
Temporary food establishments without adequate facilities for
cleaning and sanitizing tableware will only use individually wrapped,
single-service articles.
3-7.6 Water
a. Provide adequate potable water for food preparation, cleaning and
sanitizing utensils and equipment, and for hand washing. Provide a potable
water heating system capable of producing adequate hot water for cleaning
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