Requirements for a temporary food stand

A couple holding corn at a temporary corn stand.A temporary food stand is a food establishment that will be used for a period up to 6 months. All food and beverages offered at the stand must be prepackaged from an approved site. Sampling may be permitted if proper facilities are provided and if prior approval is obtained. Some requirements are summarized below. If you have any questions, contact the Environmental Health Division at 952.939.8279 or 952.939.8272.

Licenses and inspections

A Food License must be applied for and obtained. Please allow at least 10 working days to review the plans and application. A pre-opening inspection must be conducted before a food operation may begin. Random inspections will be conducted throughout the licensing period. Any special arrangements with other establishments must be documented in writing with that establishment.

Location

  1. The stand must be located inside or otherwise protected from possible contamination (e.g., toilets, animal pens, garbage collection sites, under unprotected walkways). It must be protected from dust and windblown particulates or flooding by means of location or treatment of ground surfaces.
  2. The stand must be located in areas which do not obstruct foot or vehicle traffic or cause other potential safety hazards.

Construction

  1. Work spaces shall be sized to permit unobstructed work activity. Equipment must be located to permit easy cleaning.
  2. The stand should provide protection during adverse weather by means of its construction or location. If it does not, then food activities shall cease during periods of adverse weather.
  3. Interior surfaces shall be smooth and easy to clean which includes surfaces such as washable paint, plastic laminate, stainless steel, and fiberglass panels.

Equipment

  1. Mechanical refrigeration shall be provided for storage of potentially hazardous food, such as products containing meat, fish, poultry, milk and eggs. Self-contained units must be provided or a floor drain must be available to collect condensate waste. Using buckets or similar to collect liquid waste is not acceptable.
  2. A thermometer must be placed in each refrigerator or hot-holding unit to monitor temperatures.

Food, beverage, and utensil handling and storage

  1. Water may not come from a residential well. It must be obtained from an approved public water supply system.
  2. All ice and food supplies must come from an approved commercial source. The preparation or storage of food at home is not allowed! Major food preparation activities must take place in an approved kitchen. (Churches, schools, or restaurants may be considered acceptable.)
  3. Ice must be cubed or crushed and must be sealed in a bag at the point of manufacture. Because it is ingested or may come in contact with food, it is to be stored and handled as a food product.
  4. Canned, bottled and other containerized beverages, except potentially hazardous products such as milk, may be chilled in ice. The ice must be continuously drained to a floor drain or in an approved display unit and emptied daily.
  5. All potentially hazardous food must be maintained below 40° F or above 150°F.
    • Potentially hazardous foods include those that contain milk, eggs, meat, fish, shellfish, or other ingredients capable of supporting the growth of disease-causing organisms.
    • Use a sanitized stem thermometer to check food temperatures.
  6. Food and supplies must be clean, dry, covered and kept at least 6′ off the floor.
  7. Single service utensils and self-service food including condiments (catsup, coffee whitener, sugar, etc.) must be individually packaged or be dispensed from an enclosed dispenser.

Sampling

Any problems noted with sampling activities during inspections may cause the immediate discontinuance of sampling.

  1. An approved handsink connected to plumbing and sewer with hot and cold or tempered water must be provided in or near the stand. The handsink must have a mounted soap and paper towel dispenser, and a fingernail brush. The use of gloves is an additional sanitation precaution, but is not an alternative to proper handwashing.
  2. To help provide customer safety and prevent possible contamination of food by customers—food and food contact surfaces must be protected by means of an impervious shield, approved self-service units, or individually wrapped servings.
  3. Surfaces and containers which are used to prepare foods, store foods, or come in contact with foods must be NSF (National Sanitation Foundation) approved such as stainless steel.
  4. Utensils such as galvanized or soft plastic containers, wooden spoons, enamelware, paintbrushes, etc. are not acceptable for use. Garbage bags and garbage receptacles are not to be used for covering or storing food.
  5. Dispensing utensils, wax papers, or individually wrappings must be provided to minimize handling of sample foods.
  6. The sampling of potentially hazardous foods requires the use of refrigeration or other means to ensure proper temperature control. Any potentially hazardous foods which are not maintained below 40° F or above 150° F must be used or discarded within 2 hours, and not used for sampling over 1 hour.
  7. Any foods used for sampling and left over at the end of the day must be discarded.
  8. A sanitizer solution consisting of a spray bottle or a bucket with a lid containing a germicidal solution (use one teaspoon of household bleach to a gallon of water) and paper towels must be provided. Cloths used to wipe equipment and counters must be stored in a sanitizing solution between uses. The sanitizer must be prepared and available at beginning and throughout operations.
    • Check sanitizer concentration levels with sanitizer test strips.
  9. Only single service, disposable eating and drinking utensils may be used unless approved permanent dishwashing facilities are available as indicated.

Approved dishwashing facilities, procedures and equipment cleaning

  1. If a 3-compartment sink is available, manual utensil washing may be used. The proper manual utensil washing procedure is:
    1. wash in warm,soapy water,
    2. rinse in clear water,
    3. sanitize for at least one minute in a sanitizing solution of sufficient concentration (use one tsp/tbsp of household liquid bleach per 1 gallon of water), and
    4. allow to air dry.
  2. Utensils are to be washed and sanitized immediately prior to sampling use and as often as necessary during the event. As an alternative, utensils may be washed off the site if approval is granted. When this is done, the utensils are to be suitably covered when transported to the event (e.g., plastic wrap or container).
  3. Extra utensils should be provided so that if one becomes contaminated, a clean one is available.

Personnel

  1. An adult must be responsible for the operation of the stand and must supervise children working the stand.
  2. Employees must keep their hands clean. Employees must wash their hands before beginning work, immediately after going to the toilet, handling raw food, smoking, after touching mouth, nose, face, or otherwise soiling their hands.
  3. No employee may engage in sampling activities if that person has a communicable disease, gastrointestinal illness, sore throat or discharging wound.
  4. Employees must not eat, drink, or smoke while preparing or serving food or beverages.
  5. An employee’s outer garments must be .
  6. Effective hair restraints (hairnets, headbands, caps, etc.) must be worn by all people engaged in food preparation and service.

Lighting

  1. Adequate lighting must be provided for cleaning and work activities.
  2. All light fixtures above food storage, handling, and display areas must be shielded or shatter resistant. Lights in recessed light fixtures may have tempered face bulbs.

Waste water and garbage disposal

  1. Waste water from cleaning activities must be discharged to an approved janitors sink. Ground surface discharge is not permitted.
  2. Trash and garbage must be deposited and stored in a manner that will not tend to create a nuisance. A tightly covered, non-absorbent container is required on-site.

Insect control

Effective insect control is to be achieved through sanitation. If insecticides are to be used, they must be of an approved type (e.g., pyrethrin as the active ), used according to the manufacturer’s directions, and not be used food or utensils are exposed. Intermittent spray dispensers and vapona (e.g., No Pest) strips may not be used.

Toilet facilities

Approved toiletrooms must be readily available for use.

Safety

All building, electrical, plumbing, fire, zoning, and applicable codes must be complied with.

  1. Fire extinguishers may be necessary when using heating equipment.
  2. Electrical extension cords should not be used if possible. If approved for use, cords must not extend into or across pathways.
  3. The use of some locations may require approval through the City Planning Department and should be checked at the beginning of the process.