Environmental Health Service
LRMC Environmental Health service provides direct support for the LRMC Area of Responsibility consisting of two U.S. Army Garrison communities in Southwest Germany: USAG Rheinland-Pfalz (including Baumholder) and USAG Wiesbaden. Our mission includes monitoring Food Sanitation and General Hygiene through routine and comprehensive inspections, Municipal Water Quality, Hazardous Materials and Medical Waste Management and Food Safety Training Seminar.
Food Safety Information and Requirements
Environmental Health offers two Food Handlers Certification Courses.
The course for potentially hazardous food is only available face to face. Please contact Environmental Health at the number above for scheduling. This course is requirement for at least one person at events selling food that requires time or temperature controls for safety, like raw or cooked animal food, (hamburgers, chicken, eggs, pork, dairy, etc.), cooked plant food (rice, fried onions, baked potatoes, etc.), cut plan food (cut tomatoes, chopped salad, cut melon, etc.) and more.
The course for non-potentially hazardous food is available Food Handler Certification Course and is a requirement for at least one person at bake sales/hot dog sales where non-potentially hazardous food will be served. Non-potentially hazardous food includes bread, cookies, hot dogs and other items that do not require time or temperature controls for safety.
Guidelines for Non-Potentially Hazardous Food Sales (bake sales, hot dogs, etc.)
An application for request to operate a temporary food booth must also be submitted at least ten days before event. A permit will be issued when all requirements in accordance with TB MED 530 are met. Food safety certificates and permit must be present and available for review the day of the event. All bake sale items should be individually wrapped.
All workers must have easy access to a hand washing facility, wear gloves and some sort of hair covering, no sleeveless shirts allowed, minimal jewelry should be worn. All garbage cans must be covered and sanitizing solution should be available for cleanup. A placard or information sheet must be displayed, letting customers know the sale items are home baked (in a kitchen not inspected by Preventive Medicine, Environmental Health) and whether any of the baked goods being sold have peanuts, peanut butter or peanut oil in them. When selling hot dogs make sure the sale site is on concrete or pavement and under some sort of overhead cover.
Hot dogs may be served with chili and cheese as long as the chili and cheese are from commercially canned containers. Single serve ketchup, mustard, and relish can also be provided.
A thermometer to monitor hot dog temperatures must be present at sale site. The thermometer must be one that reads temperatures from zero to 220 degrees Fahrenheit. Hot dogs must be kept cold in coolers until cooked. Any leftover cooked hot dogs must be disposed of. Always have sanitizing solution on hand for sanitizing utensils and clean up.