This guide is designed to inform food vendors and restaurant owners in Sampson County, North Carolina, about the regulations and best practices for ensuring food safety.
Prioritizing Sanitation for Public Health
Maintaining proper sanitation in food service establishments is crucial for preventing foodborne illnesses and safeguarding public health. The Food and Lodging section enforces state rules through permitting and inspections of food handling facilities. The frequency of inspections varies based on the establishment's risk factors and food processing methods.
Five key risk factors contribute to foodborne illness:
- Poor personal hygiene: Employees must practice proper handwashing and maintain cleanliness to prevent spreading germs to food.
- Inadequate cooking: Foods must reach and maintain safe internal temperatures to eliminate harmful bacteria.
- Improper food temperatures: Storing food at incorrect temperatures allows bacteria to multiply, increasing the risk of illness.
- Cross-contamination: Cross-contamination occurs when harmful bacteria from raw foods transfer to cooked foods or food preparation surfaces.
- Food from unapproved sources: Using ingredients from unreliable sources can introduce contamination.
The department inspects a variety of food service facilities, including:
- Restaurants
- Food stands
- Delis and butcher shops
- School cafeterias (public and private)
- Mobile food units and pushcarts
- Elderly nutrition centers and institutional kitchens
- Limited food service establishments
- Temporary food service establishments
All food vendors selling potentially hazardous foods at Sampson County events must obtain a permit and pay a fee before operating. Event organizers also need to notify the department beforehand and complete necessary forms at least 15 days prior to the event.
Foods Exempt from Permits
Certain low-risk foods, such as popcorn, pre-packaged baked goods, whole fruits and vegetables, and beverages (coffee, tea, lemonade), may not require a permit from this department. However, these may be regulated by the North Carolina Department of Agriculture, reachable at (919) 733-7366.
Non-Profit Organizations
Qualified non-profit organizations can enjoy a two-day permit exemption per month for consecutive days. Documentation proving non-profit status is required.
Limited Food Service Establishments (Concession Stands)
Limited service establishments, like concession stands at sporting events, require permits.
Smoke-Free Regulations
North Carolina's Smoke-Free Restaurants and Bars Law prohibits smoking in nearly all restaurants, bars, and many lodging establishments since 2010.
A valid permit is mandatory for all food service establishments to operate. New establishments need to submit plans for approval by the Environmental Health Office and other regulatory agencies. Existing permits are not transferable during ownership changes. Contact the department for evaluation before opening under new ownership to obtain a transitional permit for addressing any non-compliance issues.
Both mobile food units (essentially restaurants on wheels) and pushcarts (small, hot dog-specific carts) require permits and must operate in conjunction with a permitted restaurant or commissary. Agreements with the restaurant/commissary owner are necessary.
Key Requirements for Mobile Food Units and Pushcarts
- Potable water system: Hot and cold running water is essential.
- Sewage storage: The sewage tank must be 15% larger than the water supply tank.
- Sinks: At least one compartment sink with drainboards for utensil washing and a separate handwashing lavatory are mandatory. Additional sinks for vegetable or meat prep may be required depending on the operation.
- Refrigeration: Mechanical refrigeration capable of maintaining potentially hazardous foods at 41°F (5°C) or below is crucial.
- Equipment standards: All equipment (sinks, refrigeration, cooking units, hot holding equipment) must meet NSF/ANSI sanitation standards.
Pushcarts: Additional Considerations
- Construction: Pushcarts must meet the specifications of 15A NCAC 18A .2600 and NSF/ANSI standard 59. Documentation demonstrating equivalent construction is required for non-NSF carts.
- Food limitations: Only hot dogs and similar products can be prepared, handled, or served from pushcarts.
- Food and utensil protection: An enclosure must shield all food and utensils on the cart to prevent contamination.
By following these guidelines and maintaining a commitment to food safety, food service establishments in Sampson County can create a healthy dining environment for the community.