Food Safety Guidelines for Temporary Events
Fulton County Health Department ♦ 700 E. Oak Street, Canton, IL 61520 ♦ (309) 647-1134, Ext. 230
PERMITS AND FEES – Each vendor must submit a temporary food permit application and appropriate fee at least 7 days before the event to avoid a late fee. The permit fee for a 1-2 day event is $35.00; a 3-14 day event is $50.00. Groups may receive a 1-day permit every 6 months at no cost; however, an application still needs to be submitted. You will receive your permit after you pass an inspection performed by an inspector with the Fulton County Health Department. The temporary food permit shall be prominently posted by each food vendor.
BOOTH – Design your booth with food safety in mind. The ideal booth will have overhead covering, and be enclosed except for the serving window. Only food workers may be permitted inside the food preparation area.
MENU – Keep your menu simple. All food must be prepared on-site on the day of the event, or in a licensed kitchen. Home preparation of foods is only allowed for prepackaged baked goods sold at a “Bake Sale” by a non-profit group, OR food made by a registered Cottage Food vendor.
TRANSPORTATION – If foods are to be transported from one location to another, keep them well-covered and provide adequate temperature controls. Cold foods need to be kept at 41°F or colder. Hot foods cannot be transported -- they must be prepared on site.
STORAGE – All food and single-use items must be stored at least 6 inches off the ground. Store toxic materials (such as bleach and other chemicals) away from food.
REFRIGERATION – Mechanical refrigeration is required, and potentially hazardous foods must be stored at 41°F or lower. Provide thermometers in all cooling units.
COOKING – Poultry must be cooked to 165°F. Hamburger, other ground meat, and pork must be cooked to 155°F. Cook all other meats to 145°F. An accurate, sanitized, metal-stem thermometer must be available and used to check internal food temperatures.
Fact: Most illnesses from temporary events can be traced to improper temperatures during cooking and holding food.
HOT HOLDING – Electrical equipment is required to keep food hot if it is cooked and then held before serving. The hot holding temperature must be 135°F or higher.
FOOD DISPLAY AND DISPENSING – Keep foods and single use items covered to protect them from insects, dust, etc. Single use items that are not covered should be stored with the opening or food contact surface facing down.
HEALTH AND HYGIENE – Anyone with cramps, nausea, fever, vomiting, diarrhea, jaundice, open sores, or cuts on the hands must not be allowed in the food booth. Workers should wear clean outer garments, and an effective hair restraint. Workers must not smoke, eat, or drink in the booth.
DISHWASHING – Wash equipment and utensils in a 4-step process: 1) wash in hot, soapy water; 2) rinse in clean, warm water; 3) sanitize in a 50 ppm bleach solution for 1 minute; and 4) allow to air dry.
HANDWASHING – Set up a handwashing station which includes warm running water, hand soap (not dish soap), disposable paper towels, and a bucket to collect the dirty water. A container of warm water with a push button spigot or turn spout is acceptable. Hands must be washed prior to handling food, after using the toilet, and after touching raw meat or any other surface that may contaminate hands (including hair, face, money, etc.). Hand sanitizer or sanitizing wipes cannot be used in place of handwashing. The use of disposable gloves can provide an additional barrier to prevent contamination, but hands must be washed before putting on gloves, and when changing gloves.
Example handwashing station: an insulated jug with spigot filled with warm water, hand soap, paper towels, a 5-gallon bucket to catch wastewater, and a garbage can.
ICE – Ice used in beverage cups must be stored separately from ice used to cool cans and bottles. Dispense ice from a bag with a scoop, never with your hands.
WIPING CLOTHS – Rinse and store your wiping cloths in a bucket of sanitizer of the proper concentration (e.g., 100 ppm bleach) for wiping down surfaces. Use the appropriate sanitizer test strips. Test strips can be purchased at local health departments.
NO LEFTOVERS – Foods left at the end of the day may not be served the next day, and must be discarded. Plan accordingly.
WATER SUPPLY – Obtain your water from a potable (safe drinking) source. Any hoses used for dispensing water should be food grade (not garden hoses).
REFUSE – Two refuse containers should be available, one for your garbage and another for your customers’ garbage. Keep garbage containers covered during periods of inactivity.
LIQUID WASTE – Wastewater cannot be dumped onto the ground, streets, or storm drains. Use containers to collect liquid waste and discard in a sanitary manner.
