All food must be purchased and prepared from an approved source.
Food prepared at home is prohibited
All preparation and portioning to be done prior to event to minimize food contact on site
Hot foods must be held at 60 C (140 F) and should be consumed within 1.5 hours to maintain quality and safety
Cold Foods must be refrigerated must be kept at or below 4 C (40 F)
Proper equipment, probes, and storage must be provided for all food handled (SPPC does not supply)
Equipment & Utensils
Use only disposable utensils & containers for customer self-service
Ensure there are a sufficient amount of food handling utensils available to replace soiled or used ones
All soiled utensils must be cleaned and sanitized before reuse
Provisions must be made for adequate handwashing when food is being handled
Handwashing should occur: before food handling and throughout the day; after breaks or washroom
use; after touching hands, face or body; coughing sneezing etc.