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Health Department Temporary Food Vendor Checklist

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Executive Summary

The provided document is a comprehensive checklist issued by the City of Bayonne Health Department, outlining critical health and safety requirements for temporary food vendors. It details regulations spanning food preparation, proper storage temperatures for refrigerated, frozen, and hot-held items, and measures to protect food from contamination. Key requirements include strict employee hygiene standards such as wearing hair restraints and prohibiting bare-hand contact with ready-to-eat food, as well as maintaining clean and sanitary vendor areas, proper waste disposal, and adequate handwashing facilities. This document serves as an operational guideline rather than a procurement opportunity, ensuring adherence to N.J.A.C 8:24 regulations and outlining conditions necessary for temporary food vendor compliance within the city.

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--- Document: Health Department Temporary Food Vendor Checklist Document ---
THE
PENINSULA OF
BUSINESS AND
TECHNOLOGY
MUNICIPAL SERVICES DEPARTMENT
City of Bayonne
HEALTH DEPARTMENT
630 Avenue C, Bayonne, NJ 07002
Phone (201) 858-6100 Fax (201) 858-6111
Mayor James Davis
Suzanne Cavanaugh, MSN, BSN, RN
Director of Municipal Services
Temporary Food Vendor Checklist
CITY OF BAYONNE
NEW JERSEY
Tina Siciliano
Health Officer
Home preparation and storage of food products is strictly prohibited under N.J.A.C 8:24
All refrigeration/freezer units are operational
Refrigeration temperature must be 41°F or below.
Freezer temperatures 0°F or below, and food must be kept frozen solid.
Food temperature measuring devices provided & calibrated.
Hot holding units must be 135°F or above; a bayonet/stem thermometer with a thin-tipped
probe shall be available to monitor the temperature of hot food.
Food on display shall be protected from contamination using covering, packing, or other
effective means.
Ο There must be proper storage for food and utensils.
Ο All food items must be stored at least 6 inches off the ground.
Condiments shall be protected from contamination.
Cutting boards shall be free of excessive scratching and scoring.
Food employees shall wear hair restraints such as hats, hair coverings, or nets, and clothing
that covers hair.
Bare-hand contact with ready-to-eat food is prohibited. Food-handling employees must use
suitable utensils (such as deli tissue, spatulas, tongs, single-use gloves, etc.).
Proper garbage and recycling receptacles with lids shall be provided at each vendor's location.
Food storage containers must be maintained in a clean and sanitary manner.
Food vendor area must be maintained in a clean and sanitary manner.
Oil and refuse must be properly disposed of.
All raw shellfish vendors must provide harvest tags from approved vendors for review at the
time of the inspection.
Adequate hand cleansers, disinfecting wipes, and sanitizers must be provided.
Food handling employees handling cash transactions must dispose of their gloves before
serving other customers.
Temporary food vendor permits must be displayed during the event.
3 receptacles that substitute for the compartment of a multi-compartment sink: wash, rinse,
and sanitize.
Ο Must be used to clean utensils and other kitchenware.
• Sanitizing solution must be continuously used or an intermittent flow.
Provisional handwashing station with soap and paper towels must be present.