Food

Keep a bottle of water with you at all times but use it only when there is no other source.

Collect utensils, plates, etc. and use them communally. Set up a dish washing station with soap water, rinse water, and sanitizer water. (White vinegar dissolved in water is preferable to a bleach solution.)

As with any food stations indoor or outdoor, food and health regulations must be at all times monitored and controlled. The health department will show up from time to time to check up on the sanitation and monitor procedures taken within food handling.

• People are to wash hands before entering the food perimeters.

• People are not to touch, handle, get, or take ANY food without someone WITH GLOVES on who is volunteering within the food station.

• There is NO smoking within the perimeters of the food station.

• There is to be NO animals of any kind within the perimeters of the food station.

• Food handlers are to have on a "hair net" device as well as gloves at all times while volunteering in the food station.

• Perishable foods are to be kept at regulatory food storage temperatures.

• Non perishable foods are also to be kept at regulatory food storage temperatures.

• All food is to remain off the ground and on a shelf at regulatory heights.

• If proper food regulations can not be met on site at the food stations, then the food must be kept off site and stored at regulatory temperatures.

• Hot foods being brought in are to be served out and not stored for later consumption unless the ability to keep at regulatory temperatures can be met.

• Dishes are to be done when they become dirty and are not in use.

• If dishes can not be done on site then they must be taken to a site where they can be cleaned and sanitized for later use.

• Keep any loose clothing away from open flames.

• Always be careful of your appliances. Regularly check for gas leaks, holes, stripped cords, or other hazardous malfunctions.