This presentation explains how to maintain healthy food preparation habits at temporary food establishments. It highlights the City of Dallas health requirements for setting up and operating a temporary food service facility at the Dallas Kosher chili cook-off.
This is important for chili cook-off teams to understand so they maintain the standards set by the City of Dallas in addition to those set by Dallas Kosher.
Topics include food sources, food temperature, permitted foods, facility structures, display of foods, hand sanitation, utensil sanitation, waste water disposal, garbage disposal, team member health, food handling, food storage, utensil storage, temperature control and cross contamination.
As a member of a kosher chili cook-off team you may learn a lot by watching this video.