The following information is provided to you to help ensure a better understanding of the law and standards as they apply to food service establishments. The list is intended to be a summary. It is not the complete ordinance or standard.

Plan reviews are required for new or remodeled food service establishments. Remodeling plans should be reviewed with an Environmental Health Specialist prior to construction to assure that requirements are adequately met. If you have any questions, please call our office at 402-441-8022.

1. Permits

1. Notify the Health Department at least two working days before the planned opening to allow for ample processing and time scheduling for the initial inspection.
2. In most cases, both City and State applications and fees are required. The Environmental Health Specialist will provide the application(s) to the owner/operator or designated representative at the time of the initial inspection. The permit fee(s), paid by check, is required at the time of the initial inspection.
3. Food Handler Permits are required for food preparers, dishwashers, and bus people who work in food service establishments in Lincoln and within three miles of the City limits. At all times, every food establishment must have at least one employee on duty who has a current Level III Permit. After May 31, 1996, it will be required that at least one employee on duty have a current Level IV Permit. For more information, and a class schedule, please contact the Food Handler Coordinator at 402-441-6222.
4. Contact the Building and Safety Department at 402-441-7521 for questions regarding building permits and zoning requirements.

   Other important phone numbers:

   Nebraska Department of Agriculture

   (Bureaus of Dairies and Foods) ------------------ 402-471-2536

   Nebraska Liquor Control Commission ----------- 402-471-2571

   Nebraska Department of Revenue --------------- 402-471-2971

2. Personnel

1. No person, while infected with a disease in a communicable form that can be transmitted by foods or who is a carrier of organisms that cause such a disease or while afflicted with a boil, an infected wound, or an acute respiratory infection, shall work in a food service establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms or transmitting disease to other persons.
2. The outer clothing of all employees shall be clean and employees shall use effective hair restraints to prevent the contamination of food or food-contact surfaces. Hair shall be restrained through the use of a hair net, cap, scarf, and by tying shoulder length or longer hair behind the shoulders.
3. Employees shall consume food or drink in designated areas which prevent the contamination of food or equipment.
4. Employee's shall not use tobacco in any form while engaged in food preparation or service, nor while in areas used for equipment or utensil washing or for food preparation.
5. Employees shall thoroughly wash their hands and the exposed portions of their arm. With soap and warm water before starting work, during work as often as is necessary to keep them clean, and after smoking, eating, drinking, using the toilet or anytime food handling activities are interrupted. Employees shall keep fingernails clean and trimmed. Nail polish and false fingernails are prohibited. The use of latex gloves or hand sanitizer lotion will not substitute for hand washing.

3. Food Protection

1. Food will be obtained from approved sources and bear essential labeling information.
2. Food will be protected from contamination while being stored, prepared, displayed, served or transported. The temperature of potentially hazardous food shall be 45°F or below, or 140°F or above at all times, except during the cooking process. (Potentially hazardous foods shall mean any food that consists, in whole or in part, of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacean or other ingredients, and which is in a form capable of supporting rapid and progressive growth of infectious and toxigenic microorganisms).
3. Some minimum cooking temperatures:

   Poultry and stuffed meats ---------- 165°F

   Ground beef --------------------------- 155°F

   Pork ------------------------------------- 150°F

   Beef, fish and lamb ---------------- 140°F

   Rare roast beef -------------------- 130°F

4. Potentially hazardous foods that have been cooked and then refrigerated shall be reheated within one hour to a least 165°F before serving. Steam tables, bainmaries, warmers, and similar hot food holding equipment are prohibited for the rapid reheating of potentially hazardous foods.
5. A metal-stemmed product thermometer, accurate within ± 2°F, and with a temperature range appropriate for the food being measured, shall be provided and used to check product temperature during the cooking, holding, cooling and reheating processes.
6. Potentially hazardous foods shall be thawed by one of the following means:
   1. In a refrigerated unit not to exceed 45°F.
   2. Under potable running water of a temperature of 70°F or below.
   3. In a microwave oven as part of the continuous cooking process.
   4. As part of the conventional cooking process. Potentially hazardous foods shall NOT be thawed at room temperature.
7. Food at risk of contamination shall be stored at least six inches off the floor.
8. All refrigerated and hot food holding facilities storing potentially hazardous foods shall be provided with numerically scaled indicating thermometers, accurate to ±3°F, and located to be easily readable.

4. Food Equipment and Utensils

1. Equipment and utensils used for food preparation shall be smooth, easily cleanable, corrosion resistant, non-absorbent and in good repair.
2. All equipment, and the installation of such, must meet NSF standards or equivalent.
3. Floor mounted equipment such as stoves, grills and fryers shall be raised at least six inches off the floor for easy cleaning. It is recommended that cooking equipment that utilizes natural gas be equipped with flexible lines that allow the equipment to be pulled away from walls for easy cleaning.
4. Equipment shall not be located under exposed or unprotected sewer lines or water lines, open stairwells, or other sources of contamination.

5. Dish Washing and Sanitization