Temporary Food Facilities Training - Transportation
Food Purchase And Transportation
The safest way to operate a food booth is to purchase the food on the day of the event.
Food may be purchased from a grocery store, or prepared foods may be purchased from a restaurant. Take all food directly to the booth for preparation or sale.
Any preparation and storage must be done in the booth or at an approved kitchen, such as a restaurant, school or church kitchen – not in a private home.
Transporting Cold Foods In An Ice Chest
Transport cold foods in an ice chest from a restaurant or other approved kitchen. Ensure the level of ice is equal to the level of food instead of placing food on top of ice. Maintain cold food at 45º F or lower.
Immediately Transport Foods to The Booth
When transporting food from one location to another, keep it well covered to prevent contamination and provide adequate temperature control of the foods. Use refrigerated trucks or insulated containers to keep cold foods at or below 45°F and hot foods at or above 135°F. Use a thermometer to verify temperatures.
