[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-403372-105":59,"doc-detail-403372-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","temporary-food-checklist-kane-county-health-department","Temporary Food Checklist - Kane County Health Department","","This document provides a comprehensive safety and hygiene checklist for temporary food service operations, issued by the Kane County Health Department. It outlines mandatory requirements for equipment and sanitation to ensure food safety at temporary events. Key sections cover structural needs such as tents for food preparation areas, proper handwashing stations, and the configuration of a three-compartment sink system for cleaning and sanitizing. Furthermore, the guidelines mandate specific procedures for cold storage, the use of protective gear including gloves and hairnets, and the consistent monitoring of temperatures with calibrated thermometers. The checklist also emphasizes sanitary food handling practices, such as storing food items off the ground and utilizing chlorine-based sanitizing solutions for surfaces and utensils to prevent foodborne illnesses in public event settings.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/temporary-food-checklist-kane-county-health-department/403372/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/temporary-food-checklist-kane-county-health-department/403372.png","ImageObject",300,407,{"name":92,"@type":93},"Kurz","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the required concentration for chlorine sanitizer in a three-compartment sink?","Question",{"text":112,"@type":113},"The required concentration is 100ppm, which is achieved by mixing 1 tablespoon of bleach into 2.5 gallons of water.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What equipment is necessary for a proper hand washing setup at a temporary event?",{"text":117,"@type":113},"The setup must include pump soap, paper towels, a spigoted thermos for water, and a catch bucket for wastewater.",{"name":119,"@type":110,"acceptedAnswer":120},"How should food items be stored to meet sanitation requirements?",{"text":121,"@type":113},"All food items must be stored at least 6 inches off the ground, and cold foods must be kept in mechanical refrigerators or freezers.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},403372,1791028806,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":24,"preview_page_count":4},2336478945635,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Temporary Event Checklist  \nTent: Must be large enough to cover entire cooking and food prep area  \nHand washing setup: Pump soap, Papertowels, Spiggoted Thermos, Catch Bucket  \n3 Compartment sink setup: 3 large buckets. 1 filled with water + soap, 2 nd filled with clean water, 3rd filled with water and 100ppm chlorine sanitizer (100ppm chlorine= 1 tablespoon bleach for 2.5 gallons of water) and labeled.  \nWiping cloth bucket : Large bucket filled with water, 100ppm chlorine sanitizer and a wiping cloth.(100ppm chlorine= 1 tablespoon bleach for 2.5 gallons of water)  \nRefrigerators: All cold foods need to be stored in a mechanical refrigerator and/or freezer.  \nGloves: Must be worn while prepping and serving ready to eat foods.  \nThermometers: Must be present in all refrigerators/freezers. A probe thermometer must be present and used to monitor hot food temperatures.  \nHair nets or hats: Must be worn during food preparation, cooking, and serving.  \nFood storage: Keep all food items stored at least 6in up off ground.","cbCaihTCUIPTu4Ua","https://ap.wps.com/l/cbCaihTCUIPTu4Ua","pdf",209687,"English","# Temporary Event Setup Requirements\n## Sanitation and Hygiene Standards\n## Food Storage and Temperature Control","[{\"question\":\"What is the required concentration for chlorine sanitizer in a three-compartment sink?\",\"answer\":\"The required concentration is 100ppm, which is achieved by mixing 1 tablespoon of bleach into 2.5 gallons of water.\"},{\"question\":\"What equipment is necessary for a proper hand washing setup at a temporary event?\",\"answer\":\"The setup must include pump soap, paper towels, a spigoted thermos for water, and a catch bucket for wastewater.\"},{\"question\":\"How should food items be stored to meet sanitation requirements?\",\"answer\":\"All food items must be stored at least 6 inches off the ground, and cold foods must be kept in mechanical refrigerators or freezers.\"}]","Temporary Food Checklist - Kane County Health Department | PDF",1790539464]