Temporary Food Stall Checklist

With this Temporary Food Stall Checklist you can ensure standards by setting strict hygiene audits according to carefully compiled regulatory requirements.

Temporary Food Stall Checklist



General Information

1. Booth Name:


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2. Person in Charge:


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Temporary Food Stall

1. Have you read the temporary food regulations and complied with the requirements including the requirements for booth construction?


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2. Are all the foods, drinks and ice being served in the booth for the duration of this event from an approved source and not prepared or stored in a private home?


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3. Are all the foods, drinks and ice being served in the booth protected from flies, dust, fingers and public contact?


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4. Are all the foods, drinks and ice being served in the booth stored off the ground a minimum of 6”?


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5. Do you have gloves, tongs, spoons, spatulas, scoops or other approved means to eliminate all bare hand contact with ready to eat food?


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6. Are raw foods such as hamburger patties separated from ready to eat foods such as lettuce or sliced tomatoes?


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7. Have you done all you can to minimize the amount of food preparation in your booth that you can, such as using pre-formed patties and pre-cut lettuce and produce?


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8. Are your employees and volunteer’s hands and nails clean with no open wounds or sores? If they have cuts are they wearing gloves?


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9. Are your employees and volunteers wearing clean clothes? Is their hair restrained?


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10. Are your employees and volunteers healthy with no colds, vomiting, diarrheal disease or jaundice? (Please ask them!)


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11. Do your employees and volunteers understand that they may not eat, smoke or care for small children or pets while they are working during the duration of this event and while serving food?


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12. Do you have your hand washing station set up properly and is it fully equipped with soap, warm water, and paper towels? (See attached diagram)


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13. Do you have your wipe cloths in a bucket of bleach water and have you changed the water at least one time every 2 hours? (Use 2-3 teaspoons of bleach for 2 gallons water and provide a test kit or test strips to check the concentration.)


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14. Are all the foods on your menu that is to be kept cold at 41 degrees or colder? (Please check!)


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15. Are all the foods on your menu that is to be kept hot at 135 degrees or hotter? (Please check!)


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16. Do you have a properly calibrated stem thermometer in your booth to check food temperatures?


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17. Have you educated yourself about the proper minimum cooking temperatures for each product you plan to serve? (Example burgers 155 degrees internally & chicken 165 degrees.)


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18. Do you plan to wash dishes or utensils in your booth? If so, you must provide basins to wash, rinse and sanitize them.


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19. Have you started each day in your booth with fresh food and have you discarded all left over foods from previous days? (Improper storage and reheating of food is a major cause of food borne illness. Please start fresh each day!)


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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