With the warmer weather approaching, many Minnesotans will be getting outside and attending events in the fresh air. Farmer’s markets, carnivals and other events are great opportunities for food businesses to showcase their product with seasonal food stands. Since these stands aren’t located at a restaurant or other indoor facility, there are some special rules that ServSafe managers should be aware of when planning their temporary outdoor eating establishment.
How to Plan a Seasonal Food Stand for ServSafe Managers
In order to have an outdoor eating establishment approved, the operator cannot simply set up shop and begin cooking, regardless of their ServSafe certification status or if their home-base outlet is licensed. A detailed plan must be submitted at least 30 days before operations begin. Your plan must include:
- Menu
- Anticipated volume of ingredients and finished product
- Layout and equipment specifications
- Details on freshwater supply, waste removal and sanitation procedures
In order to gauge what permits or licenses are needed, your local inspector will need to know what type of food you’ll be serving. Grab-and-go items that are prepackaged or simple heat-and-serve meals have different requirements than freshly prepared food from raw ingredients. Lower volume seasonal stands may also have different licensing issues depending on location, so the anticipated volume can be a big factor during an inspection before opening.
ServSafe food managers also need to be very detailed when it comes to the layout and equipment used in the seasonal food stand. All equipment must still pass the same certifications for restaurant use as in your brick-and-mortar establishments.
The last part of a plan for Servsafe managers to use for a seasonal food stand should outline how water will be supplied and how the equipment will be sanitized. Fresh, clean water is a requirement for handwashing, sanitation, and any cooking procedure that involves water. A simple garden hose run from a nearby building won’t cut it. If you’re not using a portable handwashing and water supply station, make sure to investigate the source to see if it is approved for use in your temporary stand. If you have multi-use utensils, equipment for storage or serving items, a dishwashing plan must be in place. If you do plan on using these types of items, plan on having a triple sink with access to hot water available.
Are you planning on showcasing your food business at seasonal events this summer?
