CATERING

PLAN REVIEW PACKET

_________________________________

MISSOULA CITY COUNTY HEALTH DEPARTMENT

ENVIRONMENTAL HEALTH DIVISION

301 W. Alder
Missoula, MT 59802
Phone (406) 258-4755
FAX (406) 258-4781

Fee Payable to: MCCHD (Review does not begin until fee is received)

Basic Review Fee (applies to all reviews)…………….. $225.00

Additional Fees:
Food Service with Full Service………………………….$ 55.00
Food Service with Food Processing……………………. $ 55.00
Food Service with multiple endorsements……………... $ 85.00
Food Service with HACCP Plan Review………………. $225.00
More than one kitchen………………………………… ..$110.00

Other Fees:
Additional Pre-Opening Inspection……………………..$110.00
Special Inspections……………………………………...$110.00
Resubmittal Fee due to incomplete application…………$ 85.00

*additional fees for water and wastewater review may apply.

G:\Env\Files\Licest\Plan Reviews\Catering\Current.Pub
 Missoula City-County Health Department
301 W. Alder, Missoula, MT 59802
Phone: (406) 258-4755 FAX (406) 258-4781

CATERING PLAN REVIEW APPLICATION

($225 plan review fee—to be included with packet)
Amount Received:____________ Date:________________

Establishment Information

Name of Catering Establishment: __________________________________________

Address: _____________________________________________________________

Phone if available:_______________________________________________________

Name of Owner: _______________________________________________________

Mailing Address: _______________________________________________________

Telephone: ____________________________________________________________

Applicant Information

Applicant Name:________________________________________________________

Mailing Address:________________________________________________________

Telephone:_______________________________ FAX _________________________

Title (owner, manager, architect, etc.):________________________________________

Email Address (optional): ________________________________________________

MCCHD Use Only:

 MEMORANDUM

To: Those interested in becoming a licensed food caterer

From: Environmental Health Division, Missoula City-County Health Department
Subject: Plan Review Process for catering operations

You have requested information to begin the process of establishing a catering operation in Missoula
County. You are considered a caterer if you provide food for gatherings such as weddings, reunions,
luncheons, receptions, meetings, parties, and other special events. This process may take 30-60 days
before you can operate or begin work on a food service establishment. The steps you need to take
are as follows:

1. Using the attached “Guide for Caterers in Missoula County” and the Montana Food Service
Regulations please provide the following information:

_____ Part A: Facilities. If you are proposing to use another licensed kitchen as your commissary,
provide a letter (commissary agreement) granting permission to use such facilities. The letter must
indicate the day and time of day you will granted permission to use this facility. Additionally,
please provide a current floor plan of the commissary facility. If you are proposing to build or
remodel a kitchen, you will need to complete the entire Facility Review Section (attached).

_____ Part B: Food Preparation Review must be completed (attached).

_____ Description and lay-out of a typical catering site set-up: If food is to be served outside,
include overhead cover for the food service area. Where a hand-wash sink is not available, include a
hand wash station as described in the attached “Guide for Caterers in Missoula County”.

_____Catering menu

_____List of equipment used to transport and hold food for service. (Include insulated transport
containers, ice chests, etc.) Provide manufacturer specification sheets when possible.

2. Submit the required plan review information along with a plan review fee of $85 (for licensed
establishments offering catering through their own facility) or $225 (for newly established food service
operations) to the health department. Please make check or money order payable to MCCHD.
3. When your plans are returned to you, if applicable, obtain all necessary building, mechanical,
electrical and plumbing permits.
4. When you have finished building or remodeling your establishment, or you have made the necessary
arrangements with a licensed kitchen, call the health department for your final health inspection before
opening your catering business. At the time of your pre-opening inspection you will need to have a
check ready and payable to the Montana Department of Public Health and Human Service (MDPHHS)
for your Food Purveyor License. The fee is as follows:
One (1) or two (2) employees per shift - $85.00
Three (3) or more employees per shift - $115.00
If you are a licensed establishment proposing to add catering to the current license, the catering
endorsement can be added with no additional licensing fee.
5. Obtain a City Business License if necessary (435 Ryman, Missoula, MT).

If you have any questions along the way regarding health aspects of your project, call the Environmental
Health Division at 258-4755.
Guide for Caterers in Missoula County
1. Food Preparation

a. PREPARATION. As much as possible, all food should be prepared in the

commissary. All potentially hazardous food (PHF)* must be at proper temps before
leaving commissary (below 45°F or above 135 °F). Use gloves when handling
ready-to-eat foods; i.e. salad prep. Preparation on site should be limited to quick
cook and serve.

b. COOKING. All raw animal foods must be cooked to proper temperatures (145 °F
for fish and pork, 155 °F for ground meats, 165 °F for poultry and stuffed meats).

c. COOLING. Cooling of PHF at the commissary must be done in shallow metal pans
or ice-water bath; PHF must be cooled to 41°F within 4 hours or from 135 °F to 70 °
F within 2 hours, and from 70 °F to 41 °F or below within 4 hours.

d. REHEATING. PHF that is cooked, cooled, and reheated for hot holding at the
catering site must be reheated rapidly to 165º F. Do not use crockpots, steam tables,
sterno, or other hot holding equipment to reheat foods. Ovens, stovetops, or
microwaves are acceptable.

2. Transport

a. FOOD PROTECTION. During transportation, food and food utensils must be kept
in covered containers or completely wrapped or packaged.

b. TEMPERATURE CONTROL. PHF must remain below 45 °F or above 135 °F

while being transported. Use insulated containers or ice if traveling short distances.
If traveling long distances or holding food longer than 4 hours, mechanical
refrigeration may be necessary.

c. ICE. Packaged food may not be stored in direct contact with ice. Keep ice for
drinks separate from ice used to cool foods and beverages. Ice that is used as a
cooling medium may not be served. Ice that is consumed must be obtained in
single-use food grade plastic bags sealed at the point of manufacture and held in
these bags until it is dispensed in a way that protects it from contamination.

3. Service

a. SITE SET-UP. For outdoor events, provide overhead cover for service areas and a
smooth, cleanable floor covering. If food service lasts longer than 3 hours,
protection on 3 sides must be provided.
b. HANDWASHING. A convenient handwashing facility must be provided. If not
available on site, provide minimally, a large urn of hot water, a soap dispenser, a roll
of paper towels and a bucket to collect wastewater.

c. FOOD CONTACT. No direct hand to food contact is allowed for ready to eat
foods. Use gloves, tongs, or other forms of barrier.

d. FOOD TEMPERATURES. All potentially hazardous food must remain below 45 °

F or above 135 °F while being served unless all provisions for using time as a public
health control are met (ARM 37.110.209(7)). Quick cook and serve of raw animal
foods must be done in accordance with 1(b) above. Have a calibrated thermometer
on site to check temperatures.

e. PREVENT CROSS-CONTAMINATION. Store any raw meat separately from

ready-to-eat foods. Keep a sanitizer bucket with a wiping cloth on hand (100 ppm
chlorine or 200 ppm quat) to wipe down countertops and food contact surfaces.
Have sanitizer test strips available to check concentration.

f. FOOD PROTECTION. If food is on display for self-service, food guards must be

provided to protect food from contamination by customers/guests. People may not
return through buffet line with soiled tableware.

g. UTENSILS. During pauses in food dispensing, utensils should be stored in the food
with the handles above the top of the food unless they are cleaned and sanitized on
site. Utensils used to dispense food must be cleaned and sanitized when they
become contaminated, or every 4 hours if the event lasts that long. Utensils used to
dispense food must be cleaned and sanitized or a separate, clean and sanitized
supply of utensils can be used. If proper dishwashing facilities for cleaning and
sanitizing tableware are not available on site, only single-service articles may be
used.

h. NO RE-USE OF FOOD. Food served at a catered event may not be re-served or

used in any way in the licensed kitchen or commissary.

* “Potentially Hazardous Food” means a food that can support the rapid growth of
infectious or toxigenic microorganisms. It includes raw and cooked meats (beef, pork,
poultry), shellfish and fish, baked and boiled potatoes, tofu and other soy-protein
products, cooked rice, cooked beans and other cooked vegetables, eggs, milk and milk
products, raw seed sprouts, cut melons, and garlic and oil mixtures.

All food service must comply with the Food Service Establishment Administrative
Rule, Title 37, Chapter 110, Subchapter 2.
Check only one

_____ I have my own licensed kitchen facilities in Missoula County and do not need a commissary
kitchen.

_____ I do not have my own kitchen, but I plan to build one (Entire packet must be completed)

_____ I do not have my own kitchen facilities and will be using the Commissary Kitchen named
below:

Commissary Name: __________________________________ Phone __________________

Commissary Address: __________________________________________ Zip __________

Commissary Contact Person Name _________________________________________

If using an existing licensed kitchen, please proceed to the Food Preparation Review
Section.
 PART A: FACILITIES

Please enclose the following documents:

_____ Site plan showing location of business in building, location of building on site
including alleys, streets and location of any outside facility (dumpsters, walk-ins, etc.)

_____ Floor plan drawn to scale of facility showing location of all food service
equipment, plumbing (including air gaps), electrical services and mechanical ventilation.
The plans shall be accurately drawn to a minimum scale of 1/4 inch = 1 foot and show
the following:
1. Auxiliary areas such as storage rooms, garbage rooms, toilets, and basements
used for storage or food preparation
2. Entrances, exits, loading/unloading areas and docks
3. Complete finish schedules for each room, including floors, walls, ceilings and
coving.

Total Square Feet of Facility: _____________

Projected Date for Start of Construction: _________________________

Projected Date for Completion of Project: _________________________

THE FOLLOWING GUIDELINES REFLECT THE MINIMUM REQUIREMENTS FOR

FACILITY CONSTRUCTION. EACH FACILITY WILL BE THOUROUGHLY REVIEWED,
WITH MENUS, PROCESSES, AND EQUIPMENT TAKEN INTO CONSIDERATION.

TYPES OF SINKS REQUIRED:

HANDWASHING SINK:
Handwashing facilities for food employees must be located within any area where food is
prepared or served and in the utensil washing areas. Each hand washing sink must be
provided with warm running water, soap, and paper towels or a hand drying device
providing heated air.

How will you ensure that all employees have access to a hand sink during all hours of
operation? How will you ensure that the hand sink remains adequately supplied with warm
water, soap, and disposable towels?
FOOD PREPARATION SINK: Thawing meat, or washing/preparing fruits and vegetables must
be done in a separate, air-gapped food prep sink.

Please list all produce that must be washed and prepared in the food prep sink.

Please list the types of meat that will be thawed/prepared in the food prep sink.

3-COMPARTMENT SINK: Every establishment must have a three compartment sink to wash,
rinse, and sanitize all kitchen and consumer dishes and utensils. Each sink compartment
must be large enough to accommodate the largest piece of equipment that will be washed.
Drainboards or easily movable dish tables of adequate size must be provided for soiled and
cleaned utensils. This sink also must be air-gapped.

Is a three compartment sink available for ware washing at your facility?

FINISH SCHEDULE:

Please fill in material for final finish schedule:

FLOOR WALLS COVING CEILING

Kitchen ___________ ____________ ____________ ___________
Bar ___________ ____________ ____________ ___________
Food Storage ___________ ____________ ____________ ___________
Other Storage ___________ ____________ ____________ ___________
Dishwashing Area ___________ ____________ ____________ ___________
Toiletrooms ___________ ____________ ____________ ___________
Dressing Rooms ___________ ____________ ____________ ___________
Garbage and
Refuse storage ___________ ____________ ____________ ___________
Mop Service Area ___________ ____________ ____________ ___________
Walk-in Refrigeration
Units ___________ ____________ ____________ ___________
Dishwashing Area ___________ ____________ ____________ ___________
WATER SUPPLY:

The water system serving this establishment is (check one):

___ Public water supply

(Provide state-assigned PWS # ____ or Mountain water ___ )

___ Private water supply (only allowed if the system serves less than 25 people less than
60 days out of the year)

Water heaters must have the capacity to continually supply hot water to all fixtures during peak
usage times. Is enough hot potable continuously available at your establishment?

SEWAGE DISPOSAL:

All sewage, including liquid waste, must be disposed of by a public sewer system or by a septic
system approved by the Missoula City-County Health Department.

The sewer system serving this establishment is (check one):

___ City sewer

___ Private septic system (permit # _______ )

Is a utility sink or curbed cleaning area provided to dispose wastewater?

INSECT AND RODENT HARBORAGE:

Are all outside doors tight-fitting and self-closing?

If doors are to be left open, tight-fitting, self-closing screen doors with screening must be
provided.

Is the area around the building clear of unnecessary brush, litter, boxes, etc?

Describe you IPM (integrated pest management) plan.

GARBAGE AND REFUSE

Where will garbage be stored? Include inside storage and outside garbage storage.

How often will the trash be collected?

If used, please indicate type and location of grease storage receptacle

___ 1000 gal external grease intercepter
___ in-line internal grease intercepter, maintenance schedule required

LIGHTING:

Is the lighting adequate in food prep, dishwashing, storage, walk in refrigeration,

and restroom areas?

Are lights in food storage, preparation, dishwashing, and display areas shielded to
protect food from physical contamination?

VENTILATION AND EXHAUST SYSTEM:

Kitchens and bathrooms must have sufficient ventilation to keep them free of
excessive heat, steam, condensation, vapors, odors, smoke, and fumes and must be
vented to the outside.

Are hoods installed above all equipment which produces steam, smoke, grease, or
heat? Hood installation must be permitted and inspected by the building department.

Indicate the type and location of mechanical ventilation in your establishment.

PLUMBING:

The following inlets which are or may become submerged must have an atmospheric vacuum
breaker. Please check all that apply to your facility.
___ Supply inlet to garbage grinder
___ Supply inlet to dish table trough
___ Fill line for steam kettle
___ Supply line for mechanical warewashing machine
___ Garbage can washer
___ Perforated pipe to oriental wok cookers

A direct connection may not exist between the sewerage system and any drains originating
from equipment in which food, ice, beverages, utensils or dishware is placed.

The following equipment must have air gapped drains:

___ Ice machines and ice storage bins
___ 3-compartment warewashing sinks
___ Food prep sinks
___ Steam table/steam kettle drain lines
___ Condensate drain lines from refrigeration equipment (to a floor sink outside unit)
___ Running water dipper wells
Dishwashers
Plumbed counter top beverage dispensers

TOILET FACILITIES:

Are restrooms provided for employees within 200 feet of the food service?

Do the restrooms have tight-fitting, self-closing doors?

Are easily cleanable waste receptacles provided in each restroom? Restrooms used
by females must have covered waste receptacles.

Is a hand wash sink with warm running water, soap, and paper towels or a hand drying
device providing heated air provided in each restroom? Self-metering faucets must stay
on for at least 15 seconds.

DRESSING ROOMS:

Are lockers or other facilities provided for storage of employee belongings?

TOXIC MATERIALS:

Where will you store poisonous or other toxic materials so as to ensure the prevention of
food or equipment contamination?

LAUNDRY:

How will linens, wiping cloths, aprons, etc. be laundered? Is the laundry done on site?

*******************

PART B: FOOD PREPARATION

(to be completed by food service manager or owner)

DEFINITION OF CATERING: Catering is defined as a contractual agreement between a

caterer and a private party for a set amount of food. This includes things like weddings or
private event functions.

***CATERING DOES NOT INCLUDE: Events open to the public where there is not set
amount of food negotiated before hand between the caterer and another party. The individual
customer pays the food server directly for their food. For example: open street vending, or
public events like Out to Lunch or the Farmer’s market.

Please include the following documents:

_____ Proposed Menu(s)

_____ Manufacturer Specification sheets for each piece of equipment shown on the plan
(include equipment used for transport and service at catering site)

Number of Staff: __________

(Maximum per shift)

Maximum length of events:

Maximum # of meals per event:

Indoor or Outdoor Events? Both?

Extent of Food Handling: _____ Very limited _____ Moderate _____ High

Is your clientele mostly children and/or elderly: ____ YES _____ NO

FOOD SUPPLIES:

All products used in food service must be obtained from an approved source. Please list
all your potential food sources.

FOOD STORAGE AND PROTECTION:

Is enough refrigerator space provided to keep potentially hazardous foods at 41ºF or lower
at all times?

Is enough freezer space provided to keep frozen foods at 0 degrees or less?

How will you prevent cross contamination of foods (especially raw animal foods to ready-
to-eat foods) during storage?

Are all refrigeration units equipped with an accurate, conspicuous thermometer?

How will you ensure that all stored food is at least 6 inches off the floor?

How will food supply rotation be monitored?

THAWING:

THAWING METHOD Meats Processed Location of Thawing

foods

Refrigeration
Running Water Less than 70°F (21°C)

Microwave (as part of cooking

process)
Cooked from frozen state
Other (describe)
FOOD PREPARATION AND COOKING:

Check categories of Potentially Hazardous Foods (PHF’s) to be handled, prepared and served.
CATEGORY (YES) (NO)

1. Thin meats, ground meats,  

poultry, fish, eggs

2. Thick meats, whole poultry  

3. Cold processed foods

(i.e. salads, sandwiches)  

4. Hot processed foods

(i.e. soups, stews, chowders, casseroles,  
rice, pasta)

5. Bakery goods (i.e. pies, custards, creams)  

6. Sliced melons, soy products,

Sprouts  

7. Other ______________________

Raw animal foods such as eggs, fish, poultry, meat, must be cooked to the following
temperatures for the specified times, as measured with a thermometer:

Item Temperature Time

Fish and meat 145 °F (63 °C) 15 sec
Shell eggs individually ordered for immediate service 145 °F (63 °C) 15 sec
Shell eggs prepared other than above (i.e. pooled) 155 °F (68 °C) 15 sec
Pork products 155 °F (63 °C) 15 sec
Ground meats, ground fish, and injected meats 155 °F (63 °C) 15 sec, or

Poultry, wild game, stuffed fish, stuffed meat, stuffed

pasta, stuffed poultry, stuffed ratites 165 °F (74 °C) 15 sec.

Whole beef roasts, corned beef roasts, pork roasts,

and cured pork roasts such as ham 130 °F (54 °C) 121 min.
132 °F (56 °C) 77 min.
134 °F (57 °C) 47 min.
136 °F (58 °C) 32 min.
138 °F (59 °C) 19 min.
140 °F (60 °C) 12 min.
142 °F (61 °C) 8 min.
144 °F (62 °C) 5 min.
145 °F (63 °C) 3 min.
 Will any raw meats be cooked in the microwave?______________________

How will you ensure that it will be properly, thoroughly cooked?

______________________________________________________________

Do you plan on including any of the following processes in your operation?

(a) smoking or curing food
(b) using food additives as a method of food preservation, not for flavor enhancement;
(c) packaging food using a reduce-oxygen packaging

If so, explain:

COOLING:
Cooling Thick Thin Thin Thick Rice/ Assembled Location of Cooling
Method Meats Meats Soups/ Soups/ Noodles foods (i.e. Process
Gravy Gravy tuna salad)

Shallow Pans
Ice Baths
Reduce Volume
or Size
Rapid Chill
Other (describe)

Cooked PHFs must be cooled as a continuous process:

(a) from 135 °F (57.2 °C) to 70 °F (21°C) within 2 hours; and
(b) from 70 °F (21 °C) to 41 °F (5 °C), or below, within 4 hours, for a total of 6 hrs

REHEATING:

By what methods will foods be reheated for service?

Will foods be reheated in the microwave?

HOT HOLDING:

Foods to be held hot for service must be kept at 135° or warmer.

Please explain how you will ensure foods are held at the required temps during service.
COLD HOLDING:

How will foods be kept cold at 41° or lower during service:

Will coolers with ice be used? Where will your ice come from?

INDOOR/OUTDOOR EVENT SET-UP

*** Often times catered events are off –site, away from the commissary. Please keep in mind
that the food service rules must be followed at off-site events exactly as they are in a
permanent kitchen.

Hand washing must be available at all events at points of food prep and service.
Describe your hand wash station set-up.

How will you ensure adequate rotation of utensils any time they may become
contaminated or at least every two hours for continuous use items?

Describe your methods for individual overhead cover and cleanable ground cover for any
outdoor event:

PERSONAL HYGIENE:

No person who has symptoms of a diarrheal or gastrointestinal illness, acute respiratory

illness, or while afflicted with a boil or infected wound shall work in a food service
operation.

How will you ensure that employees ABSOLUTELY DO NOT work while sick:

Except when washing fruits and vegetables, food workers may not touch ready to eat
foods with bare hands. Please explain ALL methods used to prohibit bare hand contact
with ready-to-eat food:

How will employees be trained on proper hand washing methods and frequency?
CLEANING AND SANITIZING:

For dishwashing machines, the type of sanitization cycle is (check one):

Automatic chemical dispenser of 50-100 ppm chlorine or 200 ppm Quat

How water with a final rinse temp of 180° or more so that surface of dishes and
utensils reaches 160°. Hot water dish machines (unless it is the under counter
variety) must have a ventilation hood.

A bucket of sanitizing solution must be available during food service operation. The
bucket must have an available wiping cloth stored in the solution for wiping food
contact surfaces.

How will employees be trained on the proper use of sanitizing chemicals?

Do you have the appropriate test strips for the sanitizer chemical you plan on using?

*****************

STATEMENT: I hereby certify that the above information is correct, and I fully understand
that any deviation from the above without prior permission from the Missoula City-
County Health Department may nullify any approval.

Signature(s): Date:
Date:

Phone Number(s):