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(a) Private event catering must be arranged in advance of a private event (including a qualifying social function or sponsored commercial function), between the caterer and the sponsor. The arrangements must set a start time and end time for food service at the event, and must provide for a set quantity of food to be prepared, delivered and served based on the predetermined maximum number of people expected to participate in the event.
(b) In any agreement between a caterer and a private event organizer for catered food to be left at an event site by the caterer to be served by the event organizer, the caterer shall specify the equipment that must be present on-site to meet hot and cold holding requirements for potentially hazardous foods, and the caterer and organizer shall agree on whether the caterer or the organizer will provide that equipment. The caterer shall verify that adequate equipment is on-site when food is delivered.
(c) Any caterer who leaves food at a private event site to be served by the organizer shall provide written instructions on safe food handling and event duration to the organizer, including instructions to discard uneaten items that are or may contain potentially hazardous foods at the end of the safe duration for the event.
(d) A caterer may not serve or allow catered food to be served to anyone at a private event (including a qualifying social function), other than guests of the sponsor, or to be served to more people at a sponsored commercial function than the predetermined maximum number of participants.
(e) Caterers when engaged in private event catering must hold potentially hazardous foods at or below 41 degrees Fahrenheit or at or above 135 degrees Fahrenheit, except during preparation or cooking or transportation for a period of less than 30 minutes. (HSC section 114343.) If included and approved as a standard operating procedure a caterer may rely on time as a public health control at functions where food service ends not more than four hours after food is removed from temperature control at the function site.
(f) All potentially hazardous foods not consumed by the guests or by the predetermined number of participants at a private event (including a qualifying social function or sponsored commercial event) must be removed by the caterer for disposal at the agreed time for catered food service to end.
(g) The premises at which catered food is served must be equipped with plumbed potable water or a sufficient supply of tanked or bottled potable water.
(h) The premises at which catered food is served must be equipped with plumbed hand wash sinks with a hot water supply, or with an adequate number of portable auxiliary sinks for hand washing. Other alternate handwashing facilities that meet the requirements for temporary events set out in HSC 114358 are allowable only if described in detail as a standard operating procedure in the catering permit application, and approved by the Department.
(i) Overhead protection must be provided for the food preparation area, except where prohibited by a local building or fire code. (HSC 114341).
(Amended by Ord. No. 10709 (N.S.), effective 1-15-21)