Food Purchase And Transportation

check out stand

The safest way to operate a food booth is to purchase the food on the day of the event. Food may be purchased from a grocery store or prepared foods may be purchased from a restaurant. Take all food directly to the booth for preparation or sale. Any preparation must be done in the booth or at an approved kitchen, such as a restuarant, school or church kitchen - not in a private home.

Transporting Cold Foods In An Ice Chestice Chest

Transport cold foods in an ice chest from a restaurant or other approved kitchen. Ensure the level of ice is equal to the level of food instead of placing food on top of ice. Maintain cold food at 45º F or lower.

QUESTION 4: Refrigerated foods should never be held above:

Transporting Hot Foods In An “Ice” Chest

  1. Pre-heat the ice chest by filling with hot water; let stand for 5 – 10 minutes.
  2. Discard the hot water.
  3. Place the hot food into the ice chest and cover immediately.Speeding car
  4. Transport quickly to the event site.
  5. Maintain hot food at 135º F or higher.


Immediately Transport Foods to The Booth

When transporting food from one location to another keep it well covered to prevent contamination and provide adequate temperature control of the foods. Use refrigerated trucks or insulated containers to keep cold foods at or below 45°F and hot foods at or above 135°F. Use a themometer to verify temperatures.

QUESTION 5: The safest way to operate a food booth is to purchase the food on the day of the event from a grocery store, or purchase prepared food from a restaurant and take it directly to the booth for resale, or use a school or other approved kitchen to prepare food.
PreviousNext