Requirements for a special event food stand
A “special event food stand” means a food and beverage service establishment which is used in conjunction with celebrations and special events, and which operates no more than three times annually for no more than ten total days.
Please allow at least 10 working days to review and process the application. If you have any questions, contact the Environmental Health Division at 952.939.8279 or 952.939.8272.
- Food preparation and cooking areas shall be protected by a shield or by a 4′ separation distance to ensure customer safety and prevent food contamination.
- A stand shall provide protection during adverse weather by its construction or location. Food activities shall cease if protection fails. Keep all items at least 6″ off the ground.
- Food offered to the public shall be from a commercial source. Home-prepared food is prohibited.
- Potentially hazardous food shall be maintained at 41ºF or less, or 140ºF or more. These temperatures shall be maintained during storage, transportation and service. Provide a food thermometer to check food temperatures regularly.
- Mechanical refrigeration shall be available for potentially hazardous food held for four hours or longer. Dry ice or cold packs may be substituted for mechanical refrigeration to hold potentially hazardous food if 41ºF can be maintained.
- Ice, which is drained, may be used to cool beverages in sealed containers only.
- Domestic slow cookers are prohibited. No crock-pots.
- Handwashing facilities shall be conveniently available and provided in all stands. Provide a thermal container of water with a spigot, soap, a nailbrush, and paper towels. Provide a wastewater catch basin below and discard the wastewater via sanitary sewer.
- Single-service disposable eating and drinking utensils shall be used.
- For warewashing multiuse utensils, a washing facility shall be available consisting of at least three containers of sufficient size to immerse utensils. Space shall be provided for air-drying kitchenware, tableware, and utensils. Towel drying is prohibited.
- Wiping cloths shall be stored in sanitizer (50–200ppm chlorine => 1 tablespoon of bleach in a gallon of water.) Use test strips to check for proper concentration.
- The type of food served or the method of food preparation may be restricted based on equipment limitations, the unavailability of utensil and warewashing facilities, adverse climatic conditions, or any other condition that may pose a hazard to public health.
