| The purpose of this requirement sheet is to provide guidance regarding the minimum Plan Review standards for Catered Food Service. |
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| 1. |
Definition:
“Caterer” means an approved food establishment that is capable of serving or preparing food at a location other than its primary location. |
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| 2. |
Meet all applicable requirements of the Regulations 1996 Governing the Sanitation of Food Establishments and the Food Service Establishment Plan Review Requirements for Equipment and Facilities sheet. |
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| 3. |
Specific Requirements: |
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a. |
A Caterer must operate directly from a permitted kitchen that is capable of supporting the proposed operation (operation plan and menu must be submitted in writing). |
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b. |
All food transport equipment must be NSF or equivalent, and capable of maintaining required temperatures and providing protection from contamination. |
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c. |
Direct transport equipment need not be “powered”, but if hot and/or cold holding equipment is provided by the caterer for use at the site of the banquet, the equipment must operate under power. Powered holding equipment is required if there is more than a 30 minute delay between arrival and service. |
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d. |
The overall operation must be capable of maintaining required temperatures of and protection from contamination for all food products during service. Sterno and chaffing dishes may be used for service lasting no longer than four hours.
Continuous food service lasting more than four hours will require approved, powered serving equipment to such as portable steam tables and refrigerated tables. Food shields / sneeze-guards will be required for any service open to the general public. Covered chaffing dishes, long-handled serving ware, etc, are acceptable for private and semi-private events. |
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e. |
A Caterer must provide a self-contained hand-washing station OR the venue must have a permanently plumbed hand-washing station with hot and cold water service under pressure. A selfcontained hand-washing station must be NSF or equivalent, provide pressurized service of separate hot and cold water, and must be capable of containing at least 5 gallons of potable water, 2.5 gallons of hot-water, and 7.5 gallons of waste water. |
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f. |
A catered event in a public venue must provide NSF or equivalent service equipment, small wares, and food contact surfaces. |
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g. |
All equipment and wares must be transported back to the permitted kitchen for cleaning unless a permitted support area is provided at the banquet hall or event venue. |
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h. |
Caterers that cook or prepare food on-site must provide NSF or equivalent cooking devices and food preparation tables or work surfaces. |
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i. |
A catered event in a public venue must be within 200 feet of an approvable restroom (functional commode, hot & cold pressurized water service, dispenser-fed soap & towels, ventilated with self-closing door). |
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j. |
A worksheet must be completed for this category, and must include a comprehensive operational food-handling plan. |
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k. |
Onsite kitchens and permanent food holding or support areas in public venues, whether or not the particular event is open the general public, are required to obtain permanent food establishment permits. |
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| 4. |
If catering is to take place from an existing permitted food establishment, both an office and a field preliminary plan review will be conducted by the assigned PR EHS in order to determine necessary equipment (based on the proposed menu) for both the catering kitchen and the remote location. |
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| 5. |
If catering kitchen is new, handle as a “New” permit. |
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