Requirements for Operating a Temporary Food Establishment

 Application Process

• Applications are to be made least two (2) business days in advance.
• Applicants must provide the following:
  • Vendor's license from the License Collector's Office.
  • If within a festival zone, you must have approval from the event organizer.
• Permit application fees are based on type of temporary food permit. For fee structure, please visit Temporary Food Permit Application Instructions.
  • Fees are payable with business check, bank check or money order.
• Applicant will be asked to provide photo identification.

Food

• All food must come from an approved source (restaurant, grocery store, bakery, etc.) or be prepared on-site the day of the event.
• Foods prepared in a home or other facility not under inspection are prohibited.
• At all times during storage, transport, and service, potentially hazardous foods (meats, dairy products, eggs, salads, cooked vegetables, pasta, rice, etc.) must be maintained.
  • COLD (at or below 41^o F) or
  • HOT (at or above 135^o F)
• Adequate refrigeration (mechanical or dry ice) must be provided, with adequate space to hold all hazardous foods at the proper temperature.
• Ice used in drinks may not be used to cool drink cans or other food items, and must be dispensed with a scoop with a handle.

Equipment

• A metal-stem thermometer (0-220^o F) must be provided and used by food handlers to monitor food temperatures.
• Cleaning and sanitizing utensils (three food-grade washtubs/containers and 5-gallon or larger container of potable water are required):
  • one tub of dishwashing detergent in water
  • one tub of clean rinsewater
  • one tub of approved sanitizer (1.5 teaspoons bleach/gallon water)
• Food storage containers must be clean, in good repair and constructed of stainless steel or food-grade plastic.
• Utensils and food containers must be disposable, used only once and stored so that they will not be contaminated.
• A shelter must be provided over the food preparation area.
• All food, paper products, and single service items must be stored 6 inches off the ground.
• Waste receptacle available and covered.

Hygiene

• A handwashing facility must be provided for staff at all times. Proper facilities include:
  • clean, potable water with soap and disposable towels and/or
• Pets and unauthorized persons (non-food handlers) must be in good health, with no infections, open cuts or illness.
• Gloves, tongs, or other utensils must be used to prevent bare-hand contact with ready-to-eat food.
• Food staff must wear sufficient clothing and hair coverings.
• Smoking and eating in the food booth are prohibited.