Getting Started
This is the name of the document that is required to apply for a permit to serve food at a temporary event in the Municipality of Anchorage:
Temporary Food Service Permit Application (with an already approved Event Coordinator Application already on file)
This is the location in which food MUST be prepared for a temporary food service event:
On site food preparation only
*or at a pre-approved Commissary/Approved Facility with authorization from the Anchorage Health Department*
Name examples of approved food sources:
Grocery Stores
Commercial Food
Approved Farmer's Markets
Describe the correct components of an approved temporary hand wash facility:
Warm water in a gravity-fed container with a spigot, soap, paper towels, waste water collection bucket, and a waste basket
True or False:
An inspector from the Anchorage Health Department may stop by the event to verify food safety practices.
True - you can expect an inspection from the Anchorage Health Department. They are happy to answer questions and to offer suggestions for a successful food service.
This must be paid upon approval of the Temporary Food Service Permit application:
Fees must be paid upon approval and permit issuance:
One day event $35
2 - 4 day event $50
5 - 21 day event $75
(may vary depending on risk type)
These are examples of required food safety equipment:
Food thermometers (probe/refrigerator)
Food contact sanitizer AND sanitizer test strips
Tongs, single use tissues/gloves for serving food
Name examples of NOT approved food sources:
Foods from private sources:
Fish from a neighbor
Clam Chowder made by a family member
Describe when it is appropriate to use bare hands on ready to eat foods:
NEVER - do not use bare hands to touch ready to eat foods. Use tongs, tissue paper, or disposable gloves
The germs from your hands will transfer to the food and potentially make someone sick.
True or False:
As a food vendor, I should be washing my hands regularly throughout the entirety of food prep and service
True -
An inspector from the Anchorage Health Department will observe for frequent hand washing
Describe the area of Alaska in which the temporary food service can occur when applying for a Temporary Food Service Permit application through the Anchorage Health Department:
The Municipality of Anchorage (MOA) only
(outside of MOA must obtain permit from State of Alaska Food Safety & Sanitation)
List examples of appropriate utensil washing stations:
Three compartment sink or
Three portable basins or
Two sinks and a tub
Describe how and when a food vendor should wash their hands at at temporary food service event:
Frequently throughout food prep and service, after switching tasks, before food prep, after using the restroom or blowing their nose, after touching contaminated surfaces, raw meat, or handling money.
*Wash with warm, soapy water for a minimum of 20 seconds using friction.
This is the "Danger Zone" for foods and can cause foodborne illness:
41-135 degrees F
This is considered the "Danger Zone" where bacteria can multiply rapidly and cause foodborne illness
Use a thermometer to determine correct food temperatures
True or False:
The Temporary Food Service Permit application includes an area to document the menu and ingredients.
True -
Be sure to provide each menu item and the ingredients on the application. This will help inspectors ensure proper food safety practices ahead of the event.
This person is authorized to inspect temporary food service and provide helpful feedback/suggestions for public safety:
An Anchorage Health Department inspector (also known as Environmental Sanitarian)
Describe chlorine bleach food-contact sanitizer solution:
Chlorine bleach sanitizer:
(concentration of 50-100 parts per million / solution = 1 tablespoon regular chlorine bleach per one gallon of water, in a labeled container)
Describe the appropriate way to transport foods/ingredients to the temporary food service event:
In ice chests with ice as needed
Keep refrigerated foods 41 degrees F or lower
Keep warm/hot foods at 141 degrees of warmer (and cook at appropriate cooking temperatures)
Use a thermometer to verify proper temperature, discard foods that are potentially hazardous that have been not handled correctly
These are a few methods to prevent cross-contamination of foods or ingredients:
Store all food/ingredients and utensils at least 6 inches off the ground
No pets, children, or unauthorized/ill people to prepping or working near temporary food booth
Clean, Separate, Cook and Chill foods appropriately
True or False:
Foodborne illness is less likely at a temporary food service event.
False -
Foodborne illness is just as likely to occur at a temporary event. Food workers must take steps to protect the public from illness or death.
This is the name of the role of the person who must be present at the temporary food service booth at all times:
(This person must be trained in the eight basic allergens and food safety & sanitation techniques)
Person In Charge (PIC)
What temperature is correct for foods that require refrigeration to ensure food safety and reduce foodborne illness?
41 degrees F or lower
Describe the Employee Health policy (if a food worker is sick):
Food Health Policy: If a food worker is sick with diarrhea, vomiting, jaundice (yellowing of the skin), and coughing/sneezing or have tested positive for any communicable illnesses they CANNOT prep or serve food. They may not return to work until symptoms are gone for at least 24 hours or a doctors note to return to work
Name the minimum cooking temperature of ground beef:
155 degrees F
True or False:
165 degrees F is the correct minimum cooking temperature for poultry and stuffed meats
True-
165 degrees F is the correct minimum cooking temperature for poultry and stuffed meats