ABSTRACT

Foodservice Establishments ......................................................... 285 13.4 Hand Washing in TFE Operations ............................................... 286 13.5 Handling RTE Foods ................................................................... 288 13.6 Time and Temperature Control .................................................... 289 13.7 Maintaining Clean and Sanitary Food Contact Surfaces ............. 291 13.8 Recommendations ........................................................................ 293 13.9 Reflection ..................................................................................... 299 13.10 Additional Resources ................................................................. 300 Keywords .............................................................................................. 300 References ............................................................................................. 300

13.1 INTRODUCTION

Temporary foodservice establishments (TFE) are food production businesses that operate for no more than 14 consecutive days in conjunction with a single event (FDA, 2009b). These establishments are found in farmers’ markets, fairs and festivals. They can be held on a street corner, in a ball park, on a dirt field or in a partially sheltered facility like a fairground or indoor market. Even a country club or hotel running an outdoor event, such as a banquet around the pool with cooking stations, while not specifically required to license as a TFE, would effectively be operating in a temporary facility.