NEW Temp Food Application

Temporary Food Permit Application
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. Apply at least ten business days before your event to stay compliant and avoid fees.

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

Name

First NameLast Name
Email
example@example.com
Phone Number
Please enter a valid phone number.Format: (000) 000-0000.
Address of Applicant/Business

Street Address

Street Address Line 2

CityState / Province

Postal / Zip Code
Name of Event
Location of Event

Street Address

Street Address Line 2

CityState / Province

Postal / Zip Code
Start Date

MonthDayYear
Please select a date at least 10 days in the future. Permits applied for within 3 days of an event will not be granted.
End Date

MonthDayYear
Date
Time food will be served

Hour Minutes

AM/PM Option

Until
until
Hour Minutes

AM/PM Option
Person(s) in charge of booth

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.

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

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

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.

Category 1

Food that DOES NOT require time/temperature specific regulations. (Ex. candy, soda, popcorn).

$20.00

Category 2

Food that DOES require time/temperature specific regulations. (Ex. hot dogs, chicken, hamburgers).

$150.00

Total

I have read the requirements on this application and agree to comply with these and any other instructions from the TriCounty Health Department. I understand that operating at an event without a permit may result in fines and possible closure.
Should be Empty: