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SA NJ O A Q U IN Environmental Health Department <br />COUNTY <br />3. Transport and Storage- Describe the procedures for food transportation if anticipated travel time is <br />more than 30 minutes. Include methods to cold and hot -hold potentially hazardous foods and the <br />methods to hold food until service (e.g., covered chafing dishes, etc.). Include information about the <br />proposed catering enclosure and handsink. Please note that all potentially hazardous foods not held at <br />41°F or below during opration shall be discarded at the end of service. <br />Transport <br />Vehicle <br />❑ Interior is constructed of smooth, washable, impervious material. <br />❑ Holding area does not drain liquid to street, sidewalk, or premises. <br />Hot Holding <br />During Transport - <br />+� <br />Method <br />(1357 and above) <br />At Event- <br />Cold Holding <br />During Transport- r <br />1 <br />Method <br />(41°F and below) <br />n� <br />At Event- \ (` <br />During Transport - <br />Storage <br />At Event- <br />During Transport-y— <br />Equipment <br />At Event- <br />vent-Enclosure-Enclosure <br />Enclosure- <br />Enclosureand <br />Hand Sink <br />Hand Sink - <br />Food Disposal- (fit( <br />W <br />i1 <br />J <br />Closing <br />Procedures <br />Transport - <br />3 of <br />