Follow the steps to complete the checklist online

1. Press the ‘Get Form’ button to access the checklist and open it in your selected document editor.
2. Review the first section to confirm that a knowledgeable person-in-charge will be available at all times during the event.
3. Ensure your booth complies with the size requirements: 400 square feet for low-risk foods and 200 square feet for high-risk foods.
4. Verify that all food is sourced from approved suppliers and prepared on-site or in a permitted establishment. Do not store or prepare food at home.
5. Check the handwashing requirements: confirm the availability of a portable or gravity-fed handwashing sink with a minimum temperature of 100°F, a five-gallon supply of potable water, and necessary supplies.
6. Ensure food is maintained at safe temperatures: cold foods at 41°F or colder and hot foods at 135°F or hotter. Use calibrated thermometers for checking temperatures.
7. Prepare a sanitizer bucket with wiping cloths and ensure test strips for checking sanitizer concentration are available.
8. Prevent contamination by storing items six inches off the ground and using separate utensils for raw and cooked foods.
9. Confirm that solid and liquid waste is disposed of properly, with wastewater going to an approved sewer or holding tank.
10. Ensure adequate lighting in food handling areas and post necessary signage as required for health warnings and consumer advisories.

Complete your NV Temporary Food Establishment (TFE) Quick Reference Checklist online today!