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San Antonio Metropolitan Health District
Food and Environmental Health Division
Food Handler Safety Requirements
I. Food Borne Illness Protection:
a.
An employee or volunteer must report to the person in charge if he or she has an illness due to:
i.
Norovirus iv. Shigella spp:
ii.
Hepatitis A v. shiga toxin-producing E. coli
iii.
Salmonella typhi
b.
An employee or volunteer must report to the person in charge if he or she has the following symptoms now or within the last month:
i.
vomiting iv. sore throat with fever
ii.
diarrhea v. a sore containing pus that is open
iii.
jaundice
II. Good Hygienic Practices:
a. HANDWASHING: Hands and exposed portions of arms that may contact food must be washed for at least 20 seconds using soap and water, followed by thorough drying of cleaned hands and arms using individual disposable towels, a continuous towel system or a heated air hand-drying device.
b.
WHEN TO WASH HANDS: Hands need to be washed after: touching bare human body parts (other than clean hand); using the toilet; caring for or handling animals; coughing, sneezing, using a handkerchief or a disposable tissue; using tobacco; eating or drinking. During food preparation hands must be washed as often as necessary to remove food debris that can cross contaminate other foods; when switching from raw food to cooked or handling ready-to-eat foods; before putting on gloves; and after engaging in other activities that contaminate hands or gloves.
c.
HAND SANITIZERS: Hand sanitizers are to be used after hands have been properly washed and dried prior to handling ready-to-eat foods.
d.
FINGERNAILS: Must be kept clean. If fingernail polish is worn gloves must be used before preparing food.
e.
EATING, DRINKING AND TOBACCO USE: Eating and drinking must only be done in designated areas to ensure foods are not contaminated. Smoking or the use of smokeless tobacco is not permitted inside any food booth.
f.
HAIR RESTRAINTS: While working with foods or drinks hair restraints such as hats or hairnets must be worn at all times.
III.
PREVENTING CROSS CONTAMINATION BY WORKERS: Food workers are strongly encouraged to only handle ready-to-eat foods using proper utensils, deli tissue, spatulas, tongs, single use gloves, or dispensing equipment. If these are not used, food workers must properly wash and dry their hands and follow with a hand sanitizer immediately prior to handling any ready-to-eat foods.
IV.
CROSS CONTAMINATION:
a.
PREVENTING CONTAMINATION WHEN TASTING: Workers must not use a utensil more than once to taste food.
b.
PREVENTING FOOD AND INGREDIENT CONTAMINATION: At all times, including while being stored, prepared, displayed, served, or transported, food shall be protected from potential contamination.
c.
PREVENTING CONTAMINATION FROM ICE USED AS A COOLANT: Ice used to cool foods or canned drinks, cooling coils and tubes of equipment may not be used as food or placed in drinks. Packaged foods may not be stored in direct contact with ice or water unless the packaging will not allow water to penetrate such packaging.
d.
PREVENTING CONTAMINATION FROM EQUIPMENT, UTENSILS: Food shall only contact surfaces of equipment that have been properly washed, rinsed, and sanitized. In use food utensils may only be stored: handles up in the food; on a clean portion of the food preparation table or cooking equipment if the equipment is properly cleaned and sanitized; in running water; or in a container of water if the water is maintained at a temperature of at least 135 degrees F.
e.
PREVENTING CONTAMINATION FROM THE PREMISES: Food, equipment, single service items such as cups, plates, disposable tableware, napkins, etc. must be stored in a clean dry location, where it is not exposed to splash, dust or other contamination and at least 6 inches above the floor.
f.
PREVENTING CONTAMINATION FROM CONSUMERS: Food on display shall be protected from contamination by the use of packaging, counter, service line, salad bar food guards, display cases, or other effective means. Condiments shall be protected from contamination by being kept in: dispensers that are designed to provide protection; protected food displays provided with the proper utensils; original containers designed for dispensing, or individual packages or potions.
V.
TIME AND TEMPERATURE CONTROL:
a.
REFRIGERATED FOOD: Refrigerated food must be held at 41°F. or below.
b.
HOT HOLDING: Food meant to be held hot must be kept at 135°F. or above.
c.
COOKING TEMPERATURES:
i.
Raw animal foods such as raw shell eggs for immediate service, fish, meat, pork and exotic animals commercially raised must be cooked to 145°F. for 15 seconds.
ii.
Meat such as ratite (e.g. ostrich), injected meats, ground fish, meat, game animal and exotic animals commercially raised for food must be cooked to 155° F. for 15 seconds.
iii.
Poultry, wild game animals, exotic animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratite must be cooked to 165° F. for 15 seconds.
iv.
Microwaved foods must be heated to 165° F. and allowed to sit for 2 minutes before serving.
v.
Reheating: Potentially hazardous food that is cooked, cooled and reheated for hot holding must be reheated to 165° F. for 15 seconds.

FOOD BOOTH REQUIREMENTS
(Effective October 1, 2015)
1. FIRE EXTINGUISHERS:
• One 2A-10 BC fire extinguisher shall be required for each food booth.
• One “K” type extinguisher is required for booths conducting any deep fat frying. Booths
containing deep fat fryers shall have a class K portable fire extinguisher for up to four (4)
fryers having a maximum cooking medium capacity of 80 pounds each.
• For every additional group of four (4) fryers having a maximum cooking capacity of 80
pounds each, an additional class K will be required.
• For individual fryers exceeding six (6) square feet in surface area, class K extinguishers
will be installed in accordance with manufacturer’s recommendations.
• All fire extinguishers shall have a current (within a year) inspection sticker from a
licensed extinguisher company or provide proof that extinguisher is new (store receipt).
(Amendments 2015 IFC, Section 320.2)
2. FOOD BOOTH LOCATION:
• Food booths utilized for cooking shall have a minimum of 10 feet clearance on two sides.
(When due to limited space and 10 foot clearance on two sides is not possible, no more
than two booths shall be placed side-by-side and a three (3) foot aisle space shall be
maintained between groups of two (2) booths. Other variations may be approved by the
fire code official. )
• Booths shall not be placed within 10 feet of amusement rides or devices.
 (Amendments 2015 IFC, Section 320.3)
• Booths shall not be placed in fire lanes unless otherwise approved by the fire code
official. (Amendments 2015 IFC, Section 320.3).
3. COOKING EQUIPMENT LOCATION:
• Barbeque pits shall not be located within 10 feet of combustible materials.
• Barbeque pits shall not be located under food booth canopy
• Propane tanks shall not be located within 10 feet of a building door or window.(2015
International Fire Code, 320.9)
4. ACCEPTABLE COOKING SOURCES: The following are the only approved cooking sources
for food booths.
• Wood or charcoal
• Propane
• Natural Gas
• Electricity
5. DEEP FAT FRYING:
• If deep fat frying is conducted under a canopy or tent, the surface of the canopy or tent
must be kept clean of grease accumulations. For multiday events, canopy/tent surfaces
must be cleaned every day prior to start of cooking operations.
• All deep-fat fryers shall have a steel baffle between the fryer and surface flames of an
adjacent appliance or shall maintain a 16 inch separation distance. The baffle, if
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installed, shall be eight (8) inches in height. Where it is not possible to maintain this
space, a steel or tempered glass baffle must by installed at a minimum eight (8) inch
height between the fryer and adjacent appliance. (Amendments 2015 IFC, Section
321.4.1)
6. GENERATORS:
• Fuel tanks shall be of adequate capacity to permit uninterrupted operation during normal
operating hours
• Generators shall be isolated from contact with the public
• Storage of gasoline is not allowed near generators or food booths
 (Amendments 2015 IFC, Section 320.6)
7. DECORATIONS:
All decorative material shall be at least six (6) feet away from any open flame, cooking
element, or heat source or be flame resistant
 (Amendments 2015 IFC, Section 320.7)
8. ESCAPE ROUTE:
• All concession stands shall have a minimum of a three (3) ft. aisle for emergency escape
(Amendments 2015 IFC, Section 320.8)
9. PROPANE:
• All equipment (hose, connections and regulators) used in conjunction with propane tanks
must be UL listed for the purposes in which they will be used. (Hoses shall be rated for a
minimum of 350 psi.)
• Tanks shall be secured to prevent falling.
• Tanks shall only be white or aluminum in color
• Only one spare tank will be allowed in food booth
• Emptied propane tanks are to be removed from the site immediately after use
• Regulators shall be attached to the tanks as close as possible
• Leaks can be detected using a soap and water solution
• Tank shutoff valves and/or additional shutoff valves shall be accessible and away from
the cooking appliance(s)
• Propane tanks shall not be within five feet of an ignition source.
• Propane tanks shall not be located within 10 feet of a building door or window.
(Amendments 2015 IFC, Section 320.9)
10. FOOD BOOTHS WHICH ARE REQUIRED TO PAY FIRE INSPECTION FEE:
• All booths which cook or warm with open flame or electrical appliances


NOTE: Other requirements may follow pending results of fire inspection