Attention

Our office cannot issue temporary food permits the day of an event. Applications submitted within three business days of an event will be denied. If you apply within ten business days of an event you must pay the late fee.

 

Submitting an application does not guarantee that a permit will be granted. Without a permit, you cannot sell at events. 

 

Food Safety Information

Food Preparation Requirements 

• All foods must come from an approved source (NO HOME CANNED FOODS ARE PERMITTED).

• All time and temperature controlled foods including meats, dairy products, poultry and other related foods must be cooked at the correct temperatures listed below.

Required Internal Food Temperatures 

At least 130°	At least 135°	At least 145°	At least 155°	At least 165°
Whole roast beef	Commercial pre-cooked foods	Shelled eggs	Ground, chopped, or injected meats	Poultry and other foods filled with meat and or stuffing
	Fruits & vegetables	Meats such as; whole muscle fish, beef, and pork

 

• Food should be prepared and cooked on site or in a regulated food establishment kitchen.

• A thermometer will be on hand with a range of 32-165°.

• Hot foods must be kept at 135° or higher.

• Cold foods must be kept at 41° or lower.

• All condiments (ketchup, mustard, sugar, salt, etc.) must come from individually packaged containers.

• Ice must be dispensed from an approved container using a handle scoop.

• At least one Food Safety Manager or food handler card must be present at the location.

 Sanitation Requirements

• Ready-to-eat food must not be handled with bare hands. Gloves, deli paper, tongs, or other utensils must be used to handle food. The public is not permitted to serve themselves food from a communal container (ex. bags of buns or chips with their hands). 

• Hand washing stations must comply with the following requirements: 
  • Includes soap, paper towels, clean, running water (a hand-dipping bucket is not adequate).
  • Include sanitizer that follows proper temperature and concentration: clorine: 50 to 100 ppm at 75°, or Quats:200 ppm at 75°.
  • Be within 10 feet of the cooking area.

• Hands must be washed before putting on gloves, handling food, between each glove change, and after handling money.

• Plastic utensils, paper plates, napkins, and other single serve items must be stored off of the floor/ground. 

• Garbage must be properly bagged prior to discarding into a main refuse/garbage container.

• The booth or area must be constructed in order to minimize the entrance of flies, vermin, dust and any other form of contamination. 

• The cooking area must be restricted from the public.