Long Term Temporary Food Establishment Application

Long Term Temporary Food Establishment Application

For food events lasting more than 14 days
Anything offered to the public for human consumption within the TriCounty area is regulated under the State of Utah R392-100: Food Service Sanitation Rule, October 1999. Everyone offering consumables must apply for a Temporary Food Service Permit. The following is a list of items that need to be addressed.
- All food shall be from an approved source (permitted markets, wholesale food suppliers, commercially supplied ice, etc.). No home canned foods or non-USDA meats are permitted to be sold or used as an ingredient.
- All time and temperature controlled foods such as meats, fish, dairy products, poultry, and related foods that spoil rapidly shall be maintained at the proper temperature.
  - Food must be prepared and cooked on site or in a regulated food establishment kitchen.
  - A thermometer with a range of 32 – 165°F must be on hand.
  - Hot Storage – 135°F or higher (steaming product) reheating in a crockpot is not allowed, food must reach 135°F within 2 hours.
  - Cold Storage – 41°F or lower (packed in ice) ice must be drained to prevent water from pooling.
- No bare hand contact. Foods that do not require further preparation such as bread or garnishments must be handled using gloves, tongs, or deli paper.
- At least one person holding a current food handler's card must be present and providing supervision to all workers handling food at the booth during hours of operation.
- There must be adequate water for handwashing and sanitation:
  - A handwashing station must be where you are or within 10 feet of the cooking area.
  - Hands must be washed before putting on gloves and between each glove change.
  - Hands must be washed after handling money and before putting on gloves or touching food.
  - There must be a wiping cloth in sanitizer for wiping up spills.
  - Sanitizing solution will need to be at the proper temperature and concentration. *Chlorine: 50 to 100ppm, 75°. Quats: 200 ppm, 75°
- Booths shall be constructed to minimize the entrance of flies, vermin, dust and any other form of contamination. For public protection the cooking area should be restricted.
- Single service items (plastic utensils, paper plates, napkins, etc.) cannot be stored on the floor/ground.
- Condiments (ketchup, mustard, sugar, salt, etc.) shall be single service type or from a pour, pump or squeeze type container.
- Garbage shall be properly bagged prior to discarding into a main refuse/garbage container.
- Ice must be dispensed from an approved container using a handled scoop.

Name of person applying for Permit*

First NameLast Name
Name of Establishment*
Name of Event*
Location of Event*

Street Address

Street Address Line 2

CityState / Province

Postal / Zip Code
Date(s) of Event*

MonthDayYear
Date
Time food will be served*

Hour Minutes

AM/PM Option

Until
until
Hour Minutes

AM/PM Option
Food Handler Card Holder Present at Event*

First NameLast Name
Person(s) in charge of booth*
Phone Number*
Please enter a valid phone number.
Email*
example@example.com
Mailing Address*

Street Address

Street Address Line 2

CityState / Province

Postal / Zip Code

Where will food be prepared?*
*Food cannot be prepared in a home kitchen
Menu:*

Payment
Please select your permit category:

Applications submitted the day of the event will be considered late and incur a fee of 50% of the original cost.
- Category 1, $20 base fee + $10 per each day of event: Food that DOES NOT require time/temperature specific regulations. (Ex. candy, soda, popcorn).
- Category 2, $150 base fee + $10 per each day of event: Food that DOES require time/temperature specific regulations. (Ex. hot dogs, chicken, hamburgers).

Please enter your payment amount: *

USDDescription

Credit Card

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Long Term Temporary Food Establishment Application

Payment

Credit Card