Food Handling - Construction of Food Handling Site

Temporary workplaces must provide sanitary facilities for storing and preparing food. The area where food handling occurs must meet specific requirements:

• 29 CFR 1910.142(b)(9) states a general rule that, in any room where workers cook, live, and sleep, a minimum of 100 square feet per person must be provided.
• 1910.142(i)(2) requires that kitchen, feeding facilities, and dining halls are "adequate in size" and separate from the sleeping quarters of workers and their families.
• Kitchens or dining halls cannot have a direct opening from living or sleeping quarters.
• The main camp area where workers prepare and serve food must be, at minimum, 500 feet from areas where livestock is kept.

OSHA also notes in 29 CFR 1910.142(i)(1) that food handling facilities must meet the requirements of the Food Service Sanitation Ordinance and Code (2017), Part V of the Food Service Sanitation Manual (1962), and U.S. Public Health Service Publication 934 (1965). This applies to "all camps where central dining or multiple family feeding operations are permitted or provided."

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