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Instructions for Temporary Food Service Permit Temporary Food Service Permit
Temporary Food Services such as barbecues, concession stands, special dinners, and other various food service events must obtain an operating permit from the Health Division of the Department of Community Development. Certain requirements must be met to obtain the permit and to protect the health of the people served. Diligent efforts by food handlers to avoid contamination of food must be made in the handling and serving of food. The following rules have been established toward the goals of protecting the public health.
Note: If you have questions regarding whether or not your food event requires a permit, please contact the Health Division.
1. All foods must be prepared on-site or at an approved food establishment with the exception of non-potentially hazardous baked goods (i.e. cookies, cakes, brownies, fruit pies) individually wrapped prior to service. Other foods prepared at home are prohibited.
2. All food must be from sources that comply with local, state, and federal statutes, regulations and ordinances..
3. Temperatures of all potentially hazardous foods* shall be 41 degrees Fahrenheit or below, or 140 degrees Fahrenheit or above at all times, including during transportation and display. Be sure to arrange to have adequate equipment available for these purposes.
4. An essential part of food safety is assuring that proper final cooking temperatures are met. Proper cooking temperatures for some common foods are: Chicken 165 degrees Fahrenheit, Hamburgers 155 degrees Fahrenheit, Pork 145 degrees Fahrenheit, Fish/Seafood 145 degrees Fahrenheit, and Plant Food (beans, potatoes, rice) 140 degrees Fahrenheit.
5. Metal stemmed thermometers that read 0 - 220 degrees Fahrenheit must be available to monitor product temperature. Mercury thermometers may not be used.
6. Barbecuing shall be done within a screened-in enclosure if done over open pits, otherwise cookers with covers must be used. Meat must be covered during transportation to and from the cooker.
7. Foods must be prepared and served within a controlled area such as a commissary, restaurant, deli, or screened-in enclosure. A screened-in enclosure must be on a dust free, non-absorbent, subsurface or floor. A self-closing door should be provided at the entrance to the cooking and service area. Screening for counter openings must also be provided. A plastic tarp or other material should be provided to protect the interior of the enclosure from the weather.
8. Handwashing facilities are required at the operation. These facilities must include a pan, water, soap, disposable paper towels, and waste receptacle. A water container with a spigot from which clean water can be drawn periodically for handwashing is recommended. Disposable wet wipes (alcohol based) of sufficient size may be used in addition to the handwashing facilities. The handwashing facility must be in place before cooking begins.
9. Cloths used for cleaning and wiping up spills on work surfaces need to be stored in clean bleach water (1 teaspoon to 1 gallon water) when not in use.
10. All utensils (forks, tongs, knives, etc.) bus tubs, and other food contact areas should be washed and sanitized before cooking is started at the location. At least a five (5) gallon container of soapy water with two (2) tablespoons of bleach in it should be available to clean and sanitize utensils or pans that have been dropped or may need cleaning.
11. Food, utensils, single-service items, paper plates, etc. must be protected during storage, preparation, display and service. The above items need to be kept covered or wrapped and off the ground. Baked goods must be individually wrapped prior to display in the unit of sale in order to protect the product from excessive handling and sneezing, and in order to retain quality.
12. Use disposable tableware (single-service) only unless proper facilities exist in order to clean and sanitize reusable tableware between uses. Proper facilities consist of a three-compartment sink or temporary set up using bus tubs. First, items should be washied in hot, soapy water. Second, they should be rinsed in clean, warm water. Third, they should be chemically sanitized in warm water with an approved sanitizer. Finally, the items should be air dried.
13. No Styrofoam multi-use containers (i.e. ice chests) are permitted. Only smooth, durable, easy to clean, hard foodgrade plastic or stainless steel containers will be approved.
14. Ice must come from an approved commercial source. Wet ice may only be used for canned or bottled soda if it contains bleach as a sanitizer or if the ice is drained. Storage of packaged food in contact with water or undrained ice is prohibited. Wrapped sandwiches shall not be stored in direct contact with ice.
15. Ice to be served in drinks must be kept in a separate container, covered when not in use, and it should contain no food stored in it for chilling. An ice scoop shall be available for transferring ice to drinking containers.
16. No uncovered containers of food may be placed on tables or counters for self-service. Catsup, mustard, sugar, relishes, etc. must be in closed dispensers, pumps or in individual packets.
Personal Cleanliness and Sanitation
The purposes of guidelines for personal cleanliness and sanitation are to prevent the spread of diseases.
1. Wash hands before any food preparation begins and each time something unclean is handled or when changing the food items that are being prepared.
2. Wear clean outer garments, aprons and hair restraints to prevent food contamination.
3. No eating or smoking may be done in the preparation or service areas. Hands must be washed when entering these areas.
4. No one with an infection or communicable disease may work in a food-handling area.
5. No bare contact of ready to eat food, gloves must be worn or utensils must be used.
If you have any questions, please do not hesitate to contact the Environmental Health Division at (573) 634-6410.
*Potentially Hazardous Food means any food that consists in whole or part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustaceans, or other ingredients, including synthetic ingredients, in a form capable of supporting rapid and progressive growth of infections or toxigenic microorganisms.
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