RISK-BASED HEALTH STANDARDS FOR SEASONAL FOOD CONCESSIONS AT YOUTH ATHLETIC ACTIVITIES IN LOUDOUN COUNTY
The following standards shall be applied to existing and proposed operations based upon the types of food being served and the extent and complexity of the preparation.
The Health Director or his or her designee will conduct a risk assessment and apply part or all of the Virginia Regulations Governing Restaurants. Nothing in this chapter shall be construed so as to limit the degree of health protection required for any given circumstance.
Generally, standards will be applied as follows:
Risk Level I - No potentially hazardous food; no food preparation. Restricted permit required; follow Health Department restrictions.
Risk Level II - Some precooked, highly preserved potentially hazardous food or very limited food preparation. Restricted permit required; low-risk standards applied.
EXAMPLE - Foods: Hot dogs (no chili), commercially prepackaged sandwiches, prepackaged pizza, tortilla chips with nacho cheese, prepackaged condiments in individual servings only.
Preparation: Hot dogs boiled and served on a bun, commercially prepackaged sandwiches and pizza heated in a microwave and served.
Sewage Disposal: Permanent connection not required; port-a-johns and approved gray water disposal may be used.
Water Supply: Permanent pressurized supply not required; bottled water from approved commercial source may be used.
Facilities for Utensil Washing: Three-compartment sink not required; utensils may be washed off-site (at home or in schools), but must be sanitized on-site prior to use by immersion in 100 ppm chlorine bleach and water solution.
Handwashing: Handwash basin not required; soap, pan, water and handiwipes may be used; plastic gloves required.
Mop Sink: Not required.
(All other requirements of the Virginia Regulations Governing Restaurants are applicable except as waived.)
Risk Level III - Potentially hazardous foods or preparation more than described in Risk Level II.
Restricted permit required; high-risk full restaurant regulations applied.
EXAMPLE - Foods: Hamburgers, barbecues, chili dogs, condiments not individually prepackaged, etc.
Preparation: Grilled hamburger, deep fried foods, etc.
Sewage Disposal: Permanent public sewer or approved individual system required.
Water Supply: Permanent pressurized connection to public water or approved well.
Facilities for Utensil Washing: Three-compartment sink or commercial dishwasher.
Handwashing: Handwash basin with hot and cold pressurized water.
Mop Sink: Required.
(All other standards of the Virginia Regulations Governing Restaurants apply.)
(Ord. 94-18. Passed 7-20-94.)