SPECIAL EVENT TEMPORARY FOOD AND BEVERAGE HANDLING GUIDELINES

The City of Philadelphia Food Code defines food as “an article used, or intended to be used, for food or drink by humans, including chewing gum and articles used for components of any articles.”


1. A PERSON-IN-CHARGE (PIC) MUST DEMONSTRATE KNOWLEDGE:

  • A PIC must be present and have knowledge of food safety and the Food Code regulations.

2. ICE MUST PROTECTED FROM CONTAMINATION:

  • Ice for consumption shall be kept in original packaging with the manufacturer’s label.

  • Store ice in clean, nonporous, approved containers. Provide food grade liners for Styrofoam coolers.

  • Dispense ice with a scoop having a handle. Scoops may be stored in the ice with the handle up or outside the ice on a clean surface (protected from contamination).

  • Ice used for food/beverage storage must not be used as drink ice or consumable ice.

3. FOOD/BEVERAGE HANDLERS MUST HAVE GOOD HYGIENIC PRACTICES:

  • Food/beverage handlers may NOT eat, drink, or use tobacco while handling food/beverage or while in the food/beverage preparation area.

  • Individuals with persistent sneezing, coughing, or runny nose may not work with exposed food.

  • Suitable hair coverings should be worn during food/beverage handling.

  • No bare hand contact of ready to eat foods. Gloves or utensils must be used.

4. ALL FOOD/BEVERAGE MUST BE PROTECTED FROM CONTAMINATION:

  • Unwrapped/uncovered, displayed food/beverage requires approved covers (including covers for garnishes) or sneeze guards.

  • Self-service condiments must be dispensed from a closed containment system or in prepackaged single serve portions.

  • Food or drinks, whose packaging is impermeable to water (hermetically sealed cans or bottles), may be stored in ice. Ice storage containers must have a drain.

  • The reuse of original food packaging for food storage is not permitted.

  • Food, beverages, related containers, and service items must be stored at least six (6) inches above the ground.

  • All equipment must be clean when it arrives at the event.

  • Provide extra utensils to be replaced after four (4) hours of operation.

  • Clean and prepare all fruits and vegetables at an approved facility prior to event.

5. FOOD/BEVERAGE HANDLERS MUST WASH THEIR HANDS:

  • Food/beverage handlers must clean their hands prior to food handling activities and donning gloves.

  • Wipes may NOT be used in place of hand washing.

6. FOODS MUST BE COOKED TO THE PROPER TEMPERATURE:

  • Foods actively cooling are required to have a time-temperature log from the point of preparation to the point of service. These logs must be available during the inspection. Logs that are not initially available upon request will not be accepted.

  • Transport food at the proper temperature and reheat rapidly onsite for hot holding or service.

  • Foods made with ingredients at room temperature, such as cold sandwiches or salsas, must be properly cooled and stored at 41°F or below.

7. FOODS MUST BE KEPT OUT OF THE TEMPERATURE DANGER ZONE (41°F - 135°F):

  • All foods requiring temperature control must be transported at or below 41°F or above 135°F.  Such foods must be delivered in insulated containers, mechanical refrigeration, or hot holding equipment designed to maintain food temperatures. This includes dairy, egg whites, foams, etc.

  • Cut melons, tomatoes, and leafy greens must be stored at a temperature of 41°F or below.  These items CANNOT be cut at an event or temporary facility.

  • A time-temperature log from the point of preparation to the point of service must be available during the inspection. Logs that are not initially available upon request will not be accepted.

  • Out of temperature foods are subject to immediate disposal and may prevent participation in the event.

8. ALL EQUIPMENT MUST BE CLEAN, SAFE, AND IN GOOD REPAIR:

  • Visibly soiled containers and equipment may NOT be approved for use at the event.

  • All cooking, heating, and hot-holding equipment must not be accessible to the public.

  • Extra utensils must be available. Utensils will require replacement every four (4) hours.

If you have any questions about your obligations related to Food Safety at the event, please contact your Craft Hospitality team member with any questions you may have.