Cross Contamination. TFER 228.66
- Cross contamination prevention shall be in accordance with (FDA Section 3-302.11).
- Food shall be protected from cross contamination during transportation, storage, preparation, holding, and display by separating different types of raw animal foods from ready-to-eat foods.
- Equipment and utensils (including knives, cutting boards, and food storage containers) must be thoroughly cleaned and sanitized after being used for raw animal foods and before being used for ready-to-eat food. (FDA 4-601.11; 4-702.11)
Dry Storage. TFER 228.69
- Storage shall be in compliance. (FDA 3-305.11 & 4-903.11)
- All food, equipment, utensils, and single-service items shall be properly stored including storage which is at least 6”inches off the ground or floor, protected from contamination, and provided with effective overhead protection.
Food Display. TFER 228.70
- All food shall be protected from customer handling, coughing, sneezing or other contamination by wrapping, the use of food shields or other effective barriers. (FDA 3-306.13)
- Condiments must be dispensed in single-service type packaging, in pump-style dispensers, or in protected squeeze bottles, shakers, or similar dispensers which prevent contamination of the food items by food workers, patrons, insects, or other sources. (FDA 3-306.12)
In-Use Utensil Storage. TFER 228.68
- In-use utensil storage shall be in compliance with (FDA 3-304.12).
- Back-up utensils must be stored clean and dry and in a protected location. (FDA 4-903.11)
Cleaning and Sanitizing
- Warewashing shall be done in compliance with (FDA Part 4-6). Equipment food-contact surfaces and utensils shall be cleaned and sanitized when changing from working with raw foods to working with ready-to-eat foods; between uses with raw fruits and vegetables and with TCS food; before using or storing a food temperature measuring device; and if used with TCS food shall be cleaned throughout the day at least every 4 hours; and at any time during the operation when contamination may have occurred. (FDA 4-602.11)
Warewashing. TFER 228.107
- Warewashing methods must be available to wash, rinse, and sanitize equipment and utensils coming into contact with food. (Applicable sections in Chapter 4 FDA Food Code)
- Limited Package MFU with process 1 type foods – No warewashing sink required
- Full Service MFU with process 2 or 3 type foods – A three compartment sink for manual warewashing that is supplied with hot and cold running water and approved wastewater disposal system must be available within the mobile food unit. (FDA 4-301.12)
Sanitizing. TFER 228.111
- Approved sanitizers must be provided for sanitizing food-contact surfaces, equipment, and wiping cloths. (FDA 7-204.11)
- Sanitizers are to be used in accordance with the EPA-registered label use instructions. (FDA 7-202.12)
- An approved test kit must be available to accurately measure the concentration of sanitizing solutions. (FDA 4-501.116, 4-703.11)
Wiping Cloths. TFER 228.68 (d)
- Wiping cloths that are in use for wiping food spills shall be used for no other purpose and shall be stored clean and dry or in a clean solution at the approved sanitizer concentration. (FDA 3-304.14)
Personal Belongings Storage. TFER 228.212
- Personal clothing and belongings must be stored in a designated place in the MFU away from food preparation, food service, dry storage areas, utensil and single-service and single-use item storage, and warewashing areas. (FDA 6-403.11)
Toxic Materials. 228.204
- Materials necessary for the operation of an MFU shall be properly stored, labeled and used.
- Poisonous or toxic materials are to be properly labeled and stored so they cannot contaminate food, equipment, utensils, and single-service and single-use articles.
- Only those chemicals necessary for the food operation shall be provided.
- Toxic materials must be labeled and located in accordance with (FDA Parts 7-1 and 7-2).
Pests. TFER 228.186 (k)
- The MFU must be maintained free of insects, rodents, and other pests. (FDA 6-202.15)
