Illinois Department of Public Health, Food Safety Fact Sheet

Illinois Temporary Food Stand
Food Safety Guidelines

These guidelines consider the temporary food stand’s special circumstances and are intended to help operators comply with the Illinois Food Service Sanitation Code. Additional requirements may be imposed to protect the public’s health or to prohibit the sale of some or all potentially hazardous foods. When no health hazard exists, some requirements may be waived.

Stand Construction


Poultry and stuffed food — 165° F

Pork; ground, diced or shredded meats and fish; eggs cooked ahead — 155° F

Whole cut meats and fish, fresh eggs — 145° F




Waste Disposal

Personal Hygiene

Hand Washing Procedures

Clean hands and exposed portions of arms with a hand soap in only those sinks designated for this purpose.

Lather and wash hands vigorously, rubbing together the surfaces of the hands and arms for at least 20 seconds. Pay particular attention to the areas underneath the fingernails and between the fingers.

Rinse hands thoroughly with clean potable water and use disposable paper towels to dry hands. The use of common towels, aprons or clothing for drying hands is prohibited.

To learn more about foodborne illness and ways to prevent it, talk to your health care professional, your local health department or the Illinois Department of Public Health, Division of Food, Drugs and Dairies.

525 W. Jefferson St., Springfield, IL 62761