Commonwealth of Virginia
Alleghany/Roanoke City Health Districts
Environmental Health Division
Procedures & Guidelines for Obtaining a
Health Department Temporary Event Food Facility Permit
2010
As an operator of a Temporary Event Food Facility (booth) you have an important responsibility
to prepare quality food in a safe and sanitary manner. To assist you in this task, the
Alleghany/Roanoke City Health Districts have developed the “Procedures & Guidelines for
Temporary Event Food Facilities.”
A “Temporary Event Food Facility” is any food facility that operates at a fixed location for a
period of time of not more than 14 consecutive days in conjunction with a single event or
celebration.
Before beginning any preparation or service of food at the event, you must have a valid
Temporary Event Food Facility Health Permit. To obtain your permit as quickly as possible,
you should take these steps:
1. Read the “Procedures & Guidelines for Temporary Event Food Facilities.” Check to see
if your proposed food facility will meet these requirements.
2. Complete the “Application for a Temporary Event Food Facility Health Permit.” Make
sure to report all requested information, especially the proposed menu and preparation
procedures.
3. The “Application for a Temporary Event Food Facility Health Permit” should be
received by the appropriate Health Department at least 10 working days prior to the event to
allow sufficient review time. The location of the event determines the appropriate Health
Department. You will be notified if there are any questions concerning your application.
4. The Virginia Temporary Permit Fee of $20 per event or a maximum of $100 per year, if
applicable to your facility, or copy of a valid Virginia Paid Receipt must be submitted with
the “Application for a Temporary Event Food Facility Health Permit.”
5. An Environmental Health Specialist Senior will review your application for completeness
and to ensure adequate equipment is available to safely prepare proposed menu items.
6. The Environmental Health Specialist Senior (EHSS) will be at the event location and
will inspect all medium and high risk booths as they are set up and ready for operation.
Once you have received a satisfactory inspection, a Temporary Event Food Facility Health
Permit will be issued.
7. Post the Temporary Event Food Facility Health Permit, start selling food, and enjoy a
healthful and safe event.
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A Temporary Event Food Facility shall comply with all provisions of the Food Regulations,
which are applicable to its operation. All Temporary Event Food Facilities are required to obtain
a Temporary Event Food Facility Health Permit before preparing or serving any food. Minimum
requirements for obtaining a Temporary Event Food Facility Health Permit in the
Alleghany/Roanoke City Health Districts are listed on the following pages.
1. Facilities for handwashing must be provided. These facilities shall include one of the
following:
A. Soap, hot and cold running water, and disposable towels.
B. Soap, warm water in a completely enclosed container with a spigot and catch basin, and
disposable towels.
¨ The Health Department may approve the use of moist towelettes with hand sanitizer
for a booth which serves only prepackaged or non-potentially hazardous foods.
2. The food facility must be provided with an approved water supply; enough water to be
available for: Food Preparation; Cleaning and sanitizing of utensils and equipment; and
Hand Washing.
3. All sewage, including liquid waste from sinks, hand washing, ice storage, equipment drains,
or other sources, must be disposed of in an approved manner. Sewage and all liquid wastes
shall be disposed of into an approved sanitary sewage system or a waste retention tank at the
event site - NOT DUMPED ON THE GROUND.
4. All food to be served must be purchased from approved sources. No home cooked or home
canned foods are allowed. All food preparation shall be done on site or properly
transported from an approved or permitted food facility.
5. Adequate facilities shall be provided to maintain potentially hazardous foods at required
temperatures at all times. Potentially hazardous food is any food which consists in whole
or in part of milk, eggs, meat, poultry, fish, shellfish, or other ingredients capable of
supporting: (1) rapid and progressive growth of infectious or toxigenic microorganisms; or
(2) the slower growth of C. botulism.
A. Cold food to be held at 41°F or below.
B. Hot food to be held at 135°F or above.
C. Stored frozen food to be maintained frozen.
D. Hot foods to be cooked to a minimum of 165°F before serving. No cooked food can be
held over from one day to the next to be reheated and served.
6. A thermometer should be provided for checking product temperatures.
7. All cooked or prepared food shall be served on or in single-service paper or plastic utensils.
Single-service articles are cups, containers, lids, closures, plates, knives, forks, spoons,
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stirrers, straws, napkins, wrapping materials, wooden chopsticks, toothpicks, and similar
articles intended for one-time, one-person use and then discarded.
8. Ice used in foods and beverages must come from an approved source. Ice scoops are to be
used for ice dispensing; cups or glasses are not to be used for scooping ice.
9. All cooking, food preparation, service, display, and storage areas are to be adequately
protected from contamination from dust and vermin, and completely separated from public
access by an effective barrier such as ropes or tables.
A. Plastic disposable gloves or utensils are to be used for preparing or serving food.
B. Condiments are to be in dispensers or individual packets.
C. Food, utensils, and paper products are to be stored off the ground and kept covered.
D. Foods on display are to have a sneeze or dust guard or be individually wrapped.
E. Beverages to be individual containers or from an approved fountain. Individually
contained beverages can be chilled in drained ice.
10. For outdoor events, all foods on display must be protected by Sneeze Guards. All
cooking, food preparation, service, display, and storage areas are to have an approved
overhead covering. Mesh tents are not approved. A floor may be concrete, asphalt, dirt,
grass or gravel. If it is dirt or gravel it must be covered with mats, removable platforms,
duckboards, or other suitable approved materials that are effectively treated to control dust
and mud.
11. Adequate cleaning supplies and equipment are to be provided.
A. Adequate cleaning supplies and equipment are to be provided for sanitizing utensils,
equipment, and wiping cloths. Examples: buckets, cloths, detergents, sanitizer, and
sanitizer test kit. Sanitizing is an effective bactericidal treatment by a process that
provides enough accumulative heat or concentration of chemicals for enough time to
reduce the bacterial count, including pathogens, to a safe level on utensils and equipment.
Chlorine: 50-100 PPM for 1 minute; Quaternary Ammonia Compound: 200 PPM for
1 minute. A Chlorine or QAC Test Kit will be required to monitor strength of sanitizer
used.
B. A properly plumbed three-compartment sink with hot and cold running water or three
containers of adequate size shall be provided for washing, rinsing, and sanitizing of food
contact surfaces of utensils and equipment. Enough hot water for these purposes shall be
provided.
12. Food handlers are to follow approved procedures in preparing and serving food.
A. Wash hands frequently, especially after using the restroom, smoking, performing any
cleaning activity, or handling money.
B. Except when washing fruits and vegetables, food employees should not contact exposed,
ready-to-eat food with their bare hands and should use suitable utensils such as deli
tissue, spatulas, tongs, single-use gloves or dispensing equipment.
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C. Food employees shall minimize bare hand and arm contact with exposed food that is not
in a ready-to-eat form.
D. Wear clean outer garments.
E. Hair restraints to be worn. Examples: hats, hair covering, or nets that effectively keep
hair from contacting exposed food and food contact surfaces.
F. No eating, drinking, or smoking in food preparation or service areas.
G. No person having an open sore or infectious disease is to be a food handler.
Reminder:
1. Submit your Application at least 10 working days prior to the event date.
2. If your organization is fee exempt, you may email or fax your application to the appropriate
Health Department below.
3. If you have a paid State Receipt or Mobile Unit permitted by the Virginia Department of
Health, you may fax the application and proof of payment to the appropriate Health
Department below.
4. The Food Regulations may be found in the Virginia Department of Health Web Page at the
following Web Site: vdh.virginia.gov, and link to the Office of Environmental Health.
5. If you have questions concerning a Temporary Food Event, please contact the appropriate
Health Department below.
√
Roanoke City Health Department or
Roanoke County Health Department
(Both located in same office and covers the City of Salem and Craig
County)
1502 Williamson Rd NE, Civic Mall, 2nd Floor, Roanoke VA 24012
Phone: (540) 204-9764
Fax: (540) 857-7315
Email: [email protected]
Botetourt County Health Department
POB 220 Fincastle VA 24090
Phone: (540) 473-8240, Ext. 123
Fax: (540) 473-8242
Email: [email protected]
Alleghany/Covington Health Department
(Also covers Clifton Forge area)
POB 747 Covington VA 24426
Phone: (540) 962-2173, Ext. 112
Fax: (540) 962-8353
Email: [email protected]
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Commonwealth of Virginia
Serving the people of:
Alleghany County
Botetourt County
Craig County
Roanoke County
City of Clifton Forge
City of Covington
City of Roanoke
City of Salem
July 1, 2010
Alleghany/Roanoke City Health Districts
Environmental Health Division
Coordinator’s Checklist for a Temporary Food Event
By providing the information below, you will assist in identifying and preventing potential health problems that might occur during
your event. An Application for a Temporary Food Facility Health Permit is required from each vendor at least 10 days prior to the
event to determine the fee status and to process the permit. This application (Coordinator’s Checklist) should be submitted at least 30
days prior to the event. If the vendor is not fee exempt, a Virginia Temporary Permit Fee of $20 per event (maximum of $100 per
calendar year) or proof of prior payment in the current fiscal year, is required with the application from each vendor. For more
information, contact the appropriate Health Department checked on the reverse side of this sheet.
1.
Name of Event: __________________________________________________________________________________________
2.
Date(s) of Event: _________________________________________________________________________________________
3.
Location of Event: ________________________________________________________________________________________
4.
Coordinator/Responsible Individuals of Event:
Name
Address
Phone Number(s): Work/Home
__________________________________________________________________________________________________________________________________
________________________________________________________________________________________________________
5.
Number of anticipated food booths: __________________________________________________________________________
6.
Attach a list of proposed food booth participants. Include name of each booth, operator name and address, and phone number(s).
7.
Time of Event Setup: __________________________________ Event Operation Hours: ______________________________
8.
Will electricity be provided to the food booths?
9.
Will equipment/utensil-washing facilities be provided for booth operators? Yes _____ No _____
Yes _____ No _____
If Yes, Describe: _________________________________________________________________________________________
10. Source of ice/water supply: _________________________________________________________________________________
11. Waste water disposal method: _______________________________________________________________________________
12. Garbage disposal method: __________________________________________________________________________________
13. Attach a map showing the layout of the food booths, grounds, restroom facilities, etc.
Certification: (Please Read Carefully!) I have read the Coordinator’s Checklist, Procedures, and Guidelines, understand
them, and will comply with their requirements. I understand that it is my responsibility to obtain Temporary Food Event
Packets from the Health Department and mail these packets to the vendors in sufficient time for them to return the
Application Form and fee as applicable to the appropriate Health Department. I understand that failure to comply may result
in a permit not being issued or permit suspension, as per the Food Regulations.
Signature
Date
P
Roanoke City Health Department or
Roanoke County Health Department
(Both located in same office and covers the City of Salem and Craig County)
1502 Williamson Rd NE, Civic Mall, 2nd Floor, Roanoke VA 24102
Phone: (540) 204-9764
Fax: (540) 857-7315
Botetourt County Health Department
POB 220 Fincastle VA 24090
Phone: (540) 473-8243
Fax: (540) 473-8242
Alleghany/Covington Health Department
(Also covers Clifton Forge area)
POB 747 Covington VA 24426
Phone: (540) 962-2173
Fax: (540) 962-8353
Alleghany/Roanoke City Health Districts
Application for a Temporary Event Food Permit
Applications to be submitted at least 10 days BEFORE the event
Name of Event:
Location of Event:
Date(s) of Event:
Event Coordinator/Sponsor:
Phone #:
Vendor’s Name:
Proposed Setup Time at Event:
Vendor’s Owner/Contact Person:
Vendor’s Mailing Address:
Vendor’s Phone Numbers:
(H)
(C)
(W)
(Fax)
c Trailer c Tent c Building on Site
Vendor Unit Type:
VA Permitted Mobile Unit c
VDH Permit Fee (See Back of Page) Fee submitted with application? Yes c No c
State Receipt #
Receipt submitted with application? Yes c No c Receipt is required to show fee(s) have been paid.
Is Running Water Available? Yes c No c Method of Waste Water Disposal:
No Waste Water to be dumped on ground!
Please complete all information and submit with Permit Fee. Failure may result in denial of permit.
Food & Beverages
Sources of Food & Beverages
Where food is prepared
No Home Prepared Food
Food Preparation Methods
Describe Handwashing Method
Method of Cleaning and
Sanitizing Utensils
Restricted Public Access
Example: Sneeze Guard
Hot and Cold Holding Methods
Example: Ice; Steam Table; Refrigerators;
Coolers
If set up on dirt or gravel it Must Be Covered with mats, duckboards, platforms, or other approved materials to Control dust & mud.
All food preparation, service, display, and storage areas must have an approved overhead covering – No Mesh Tents.
Certification: I have read the attached Procedures & Guidelines, understand them, and will comply with their requirements.
I understand that failure to comply may result in a permit not being issued or permit suspension, as per the
Commonwealth of Virginia, Board of Health, Food Regulations, 12 VAC 5-421.
__________________________________________
Signature
__________________
Date
July 2010
Temporary Food Permit Fee
Effective July 1, 2010, a $20 application fee for each of the first five applications submitted during the
calendar year. After five fees are paid ($100) no additional fees are required for the remainder of the
calendar year. Vendor has the option to pay $100 at the time of submitting the first application for the
year. No additional fees will be required for the remainder of the year.
For the purpose of implementing the Commonwealth of Virginia, Board of Health, Food Regulations, 12
VAC 5-421, the following are exempt from the definition of a “Food Establishment” and are exempt
from Temporary Food Permit Fees:
Churches, fraternal, school and social organizations and volunteer fire departments and rescue squads
that hold dinners and bazaars not more than one time per week or not in excess of two days duration at
which food prepared in homes of the members or in the kitchen of the church or organization and is
offered for sale to the public.
“Organization” means any of the following:
1. A volunteer fire department or rescue squad or auxiliary unit thereof which has been recognized in
accordance with the Food Regulations.
2. An organization operated exclusively for religious, charitable, community or educational (grades K12) purposes.
3. An association of war veterans or auxiliary units thereof organized in the United States.
4. A fraternal association or corporation operating under the lodge system.
5. A local chamber of commerce.
6. A nonprofit organization that raises funds by conducting raffles which generate annual gross receipts
of less than $75,00 provided such gross receipts from the raffle, less expenses and prizes, are used
exclusively for charitable, educational, religious or community purposes.
In addition, an individual who participates in only one event per calendar year and that event is within
the locality in which the individual resides, the individual is exempt from the fee requirement for this
one event. Locality shall be interpreted to mean that an individual living in a city or town within a
county will be exempt from the fee requirement for a single event held within that county.
Once you have completed your application return it with proper payment at least 10 working days before
the event to the appropriate health department checked below. If you wish to pay by Credit Card, please
complete that information below or call the appropriate health department office.
P
Roanoke Health Department
(Covers Roanoke City, City of Salem and Craig County)
1502 Williamson Rd NE, 2nd Floor, Roanoke VA 24012
Phone: (540) 204-9764
Fax: (540) 857-7315
Botetourt County Health Department
POB 220 Fincastle VA 24090
Phone: (540) 473-8243
Fax: (540) 473-8242
July 2010
Alleghany/Covington Health Department
POB 747 Covington VA 24426
Phone: (540) 962-2173
Fax: (540) 962-8353
If you prefer to make payment by Credit Card, please complete the following information or call the office checked.
Type of Credit Card: Visa ____ MasterCard _____
Account# _______________________________________________ Expiration Date: _____________
Name on Card: _________________________________ Signature: ____________________________________