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California State University, Long Beach
Kaleidoscope Festival & Open House. April 26, 2008
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Kaleidoscope food vendors under a tent.

Information About Food Handling

Food Handling Safety

  1. Provide an isolated, secure cooking area away from the flow of traffic. The area should be roped off and have a nonflammable surface. Equipment fueled by propane should not be underneath the canopy tent.
  2. Use the gravity-fed running water provided to you at your booth site to clean hands. Additionally, provide wet wipes for use by those who will be preparing and serving.
    Note: The Long Beach Health Department requires the use of utensil and hand washing sinks. Each food worker will be required to attend the training session at the Final Preparation Meeting on the proper use of these sinks. You will be responsible for the using these sinks on the Kaleidoscope Festival Day when washing your hands and utensils.
  3. Provide a suitable and appropriate fire extinguisher; a 2A10BC extinguisher is recommended.
  4. Have well spaced, designated areas for cooking, safety equipment, preparation and serving; avoid crowding the cooking area.

Food Preparation

  1. The Kaleidoscope Committee or designee and proper city authorities must clear the individuals preparing food.
  2. Cleanliness of food and preparation area shall be maintained at all times. Care must be taken in preparing, handling and serving food items, particularly moist protein foods such as meat, poultry, fish, eggs, milk and dairy products, cooked rice, potatoes and beans.
  3. An appropriate food temperature shall be maintained for hot and cold foods, including all back-up supplies. Hot foods must be kept at minimum temperature of 140° F. Cold foods must be kept at a maximum temperature of 45° F. Temperatures between 45° F and 140° F represent a danger zone in which bacteria will grow quickly. Bacteria need three or four hours in the danger zone to grow to sufficient numbers to cause food-borne illness.
  4. Persons preparing foods must be experienced at food handling and preparation.

Serving Food

  1. Food servers shall maintain cleanliness of utensils and themselves at all times. Backup utensils should be on hand.
  2. Food servers shall not handle money.
  3. The serving area must be maintained in a safe and sanitary manner at all times.
  4. Food servers shall maintain clean hands at all times by frequent washing.
  5. Servers shall wear aprons and keep hair confined.
  6. Condiments shall be kept in squeezable containers, and containers shall be kept clean.
  7. Never used a galvanized container for an acid food or drink as chemical poisoning can occur.

Other Food Handling Information

  1. Typical foods approved for regular sales are:
    1. Baked goods without cream or custard toppings or fillings such as bread, rolls, cookies, most cakes and donuts.
    2. Jelly or jam.
    3. Candies.
    4. Fresh fruit (peeled or readily washed).
    5. Hard cheese.
    6. Fresh vegetables (peeled or readily washed).
    7. Lemonade, fruit punch or soft drinks
  2. The time for preparing, storing, transporting and display of food items should be kept to a maximum of two hours.
  3. Keep all electrical cords covered and/taped down. Check to see that they are not frayed; frayed cords will be confiscated.