Food Safety for Temporary Food Service Establishments

Food stands, bake sales, bazaars and other food sales provide good opportunities for organizations to raise money, but the food you prepare and offer for sale must be wholesome and asafe for the consumer. The Nebraska Food Service Code has rules for Temporary Food Service Establishments, which can be inspected by the Department of Agriculture or local health authorities.

A "Temporary Food Service Establishment" is defined as a food service establishment that operates at a fixed location for a period of time of not mroe than 14 consecutive days in conjunction with a single event or celebration. Potentially hazardous foods are those that have been implicated in numerous foodborne illness outbreaks. These foods include: meat and poultry; pastries made with cream or custard fillings; salads and sandwiches made with meat, poultry, eggs or fish; and home-canned, low-acide foods such as vegetables and meats.

The publication covers 10 areas of concern which may lead to food-borne illness outbreaks:
1. Improper Cooling
2. Lapse of 12 or More Hours Between Preparation and Eating
3. Colonized or Infected Persons Handling Foods
4. Inadequate Reheating
5. Improper Hot Holding
6. Contaminated Raw Food or Ingredients
7. Foods From Unsafe Sources
8. Improper Cleaning of Equipment and Utensils
9. Cross Contamination from Raw to Cooked FOods
10. Inadequate Cooking.