Food Safety Guidelines for Selling/Offering Food

Potentially Hazardous Food (PHF) Examples

• Poultry, egg, pork or beef products
• Potato, macaroni, fish or chicken salads
• Meat and fish sauces
• Milk and dairy products
• Cooked pasta and vegetables
• Casseroles, soups and vegetable juices
• Prohibited Food
  • Alcohol
  • Whipped cream or custard filled pies, cakes or doughnuts
  • Food prepared at home

Personal Hygiene

• No jewelry is allowed except for wedding bands
• Wash hands with soap prior to handling food (antiseptic hand gel CANNOT take the place of initial hand washing)
• Disposable gloves must be worn at all times and be replaced if gloves rip or food handler’s task changes (e.g. working on the grill to cutting vegetables)
• Small lacerations must be completely covered with a clean bandage
• Food handlers are not permitted to work if they are sick
• Food handlers must wear a hair restraint (e.g. hairnet, hat, cap or scarf)

Food Protection

• Unwrapped food must be served with utensils such as tongs or forks. Multi-use utensils must be changed at least once every 4 hours.
• Protect food with covers or plastic wrap when transporting or storing food
• Disposable plates, cups and eating utensils must be clean
• Self-serving of unwrapped food is PROHIBITED
• Single use paper towels and condiments packages must be provided

Food Storage and Holding Temperature

• All PHF must be stored at or below 41°F
• Keep hot food hot (at or above 135°) and cold food cold (at or below 41°F)
• Ice coolers must be self-draining to let out water as the ice melts
• Use separate coolers for raw meats and ready to eat food

Food Cooking Temperature

• Must use meat thermometer in thickest part of the meat when checking internal cooking temperature
• Internal cooking temperature must be held for 15 seconds
• Thermometers must be cleaned and sanitized after each use, such as by using an alcohol wipe
• Meat thermometers and alcohol wipes may be obtained from MIC
  • 165° Chicken
  • 155° All Ground meat
  • 145° Seafood and chops of pork, beef, veal and lamb

Food Preparation

• Food must be obtained from approved sources (i.e. market or restaurant)
• Facility must also be permitted through the Los Angeles County Health Department

Fire Safety

• NO frying is permitted
• At minimum, a 20 pound "ABC" rated fire extinguisher and/or a 5 gallon bucket of water must be next to cooking area
• Three (3) foot clearance between the public and barbecue
• NO cooking under canopies or trees
• NO Charcoal barbecues are permitted
• Propane outdoor grills are only permitted on Matador Square with a fire permit visibly posted (fire permit obtained by Environmental Health & Safety or MIC)

Permit Information

• Online MATA SYNC Food Permit application must be submitted and approved by MIC prior to any approval from the Environmental Health and Safety (EH&S) department.
• EH&S will randomly survey events to ensure
  • Proper personal hygiene
  • Food protection guidelines
  • Safe storage, holding and cooking temperatures
  • Fire safety
  • Food handlers
  • Current and approved permit
• Infractions will be reported to MIC
• List of event food handlers must be provided
• Permit must be executed at least five (5) business days prior to event
• MIC may be reached at 818-677-5111

If you have any questions regarding these rules, please contact the Environmental Health & Safety Office at 818-677-2401