This page contains a checklist to assist in preparing for your temporary food event. To print out the basic checklist click here. If you would like to customize the list, follow these steps:
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| Approved transportation equipment for hot and cold foods. |
| Mechanical hot holding equipment (i.e., no heat lamps or crockpots). |
| Mechanical cold holding commercial refrigeration or freezers (i.e., no household refrigerators). |
| Probe and equipment thermometers for checking food and equipment temperatures. |
| Flooring and overhead cover, if not provided by the organizer. |
| Dunnage racks or pallets to store all food and paper goods off the ground. |
| Additional clean, wrapped cooking utensils. |
| Dispensers for condiments (i.e., pre-packaged, squeeze bottles or hinged lid containers). |
| Handwashing facilities with paper towels and liquid hand soap (i.e., a camp sink or a container with a hands free tap and a bucket to catch the waste water). |
| Clean clothes and hair covering (i.e., cap, visor or bandana) for employees. |
| Wash, rinse and sanitize containers that are large enough to hold soiled utensils. |
| Cleaning supplies (i.e., dish soap, sanitizer, sanitizer test strips, brooms, trash bags and garbage cans with lids). |
| Wiping cloths and extra buckets, fans, containers for used cooking oil and charcoal, extension cords, fire extinguishers and first aid kits. |
| All food is obtained from approved commercial sources (i.e., local stores, distributors, or restaurants). Home-prepared food is prohibited. |
| Vendor bringing prepared food from outside DuPage County – A current health inspection report for the facility where food was prepared is required. |
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