FOOD SAFETY

1. Wash your hands in 100º for at least 15 seconds after every restroom visit, and after handling food directly.

2. Wash, rinse, sanitize.

3. Do not handle foods with your bare hands.

4. Do not work when ill.

5. Hot temps must be kept above 135º.

6. Cold temps must stay below 41º.

7. Avoid the temperature danger zone: 42º –134º.

8. Cool items at the appropriate time intervals. 135º to 70º within two hours, 70º to 41º within 2 hours.

9. Do not cross contaminate your food items.

Health Department:

1. DO NOT MODIFY your truck after you have been permitted without a plan check.

2. DO NOT add equipment without approval.

3. If you substantially change your menu you must inform the Health Department.