Central Texas College District
Safety Policies and Procedures
Temporary Food Event Check List
Event Holder/Sponsor: ____________________________________________________
Contact name: ___________________________________________________________
Phone number: __________________________________________________________
Dates of event: ___________________________________________________________
Complete menu to be attached
General Guidelines Condition Met Condition Not Met Comments
Request submitted at least 14 calendar
days in advance of the event?
Home Prepared Foods to be Sold?
Seafood to be sold or used as an
Lists of all ingredients available for
Food Preparation Check
Chilled Foods to be kept at 41
Poultry cooked to 165
Ground meats cooked to 155
Pork & other meats cooked to 145
Heated foods kept at 135 or higher
Meat thermometer available?
Single Serving beverages containers?
Single Serving condiments?
Consumption ice to be used?
3 cleaning bins, water, detergent and
Single service eating utensils?
Covered Trash containers?
Food sales to be on concrete or have
mats on grass area?
Appropriate cover over food booth?
Liquid run off and dust control?
Ability to wash hands in warm running
water with soap?
Does anyone who will be handling have
a contagious disease – cold, flu, pink
eye, cough, diarrhea, skin rash etc.?
TFE has been Approved: ________________ Not Approved: __________________________
______________________________________ Date: ______________________
Kerstin Brooks, Director