Weld County Department of Public Health and Environment
Guidelines for
Temporary Food Vendors
Top violations cited
at temporary events
in 2014
Hands not washed as
needed
2c
At the Commissary:
Approved Commissary within 30 minutes or 30 miles of the event must be used for
vendors operating for more than 1 day.
All slicing, chopping, peeling, dicing, shredding, mixing and pre-washing must be
done at a commissary.
Smoking, eating, drink2e
ing in the booth
Improper hot holding
(below 135°F)
3c
Improper cold holding
(above 41°F)
3e
Food grade containers must be used for transportation and food must be stored at
least 6 inches off the ground at the event.
All equipment and utensil washing must be performed at a commissary. On-site
washing in tubs/basins is not permitted.
Booth Operations:
Extra utensils and in-use food contact surfaces (cutting boards, tongs, etc) must
be provided so soiled items can be changed at a minimum of every four (4) hours.
Utensils shall not be stored in sanitizer
Test strips inaccessible
11c
or unavailable
Wiping cloths must be saturated with an approved chemical sanitizer at proper
Improper wiping cloth
storage or improper
sanitizer bucket use
A sufficient quantity of potable water from an approved source must be available
12d
Personal Hygiene:
concentration and stored in sanitizer when not in use. Test strips specific to that sanitizer must be provided.
for booth operations.
DO NOT discard wastewater onto the ground. Wastewater and other liquid waste,
including waste from ice bins, drink bins and hand washing containers must be
drained into a leak proof container/holding tank or disposed into an approved sewage
system.
A hand washing station with ample water, soap, and dis-
pensed paper towels is required. (see diagram) Push button
spigots are not permitted.
Hand sanitizer use does not replace hand washing.
No bare hand contact with ready-to-eat foods (items
that will not require further cooking).
If gloves are used, hands should be washed before don-
ning and after removing gloves.
Eating, drinking and smoking is not allowed within the
food booth. Staff must leave the booth for these activities
and must wash their hands upon returning.
Jewelry on the hands and wrists is limited to a single
wedding band.
Pets are not permitted inside the food booth.
When to wash your hands:
Hands should be washed frequently with soap and water, and
dried with disposable paper towels. At minimum, hands should
be washed:
 Before starting work
 Before putting on new
 After smoking, eating, or
REMINDER!
 Food prepared or stored at home is
prohibited.
 Bring test strips for sanitizer.
drinking
gloves or between chang-  After coughing or sneezing
ing gloves
 After using the restroom
 After touching raw animal
 After using chemicals or
foods
cleaners
 A food probe thermometer must be
present in the booth.
 Keep cold food cold and hot food hot!
Temperature Control:
Temperature control is important to serving safe food at
temporary events. Adequate equipment is needed to keep
food out of the danger zone, 41°F-135°F (see diagram).
 A food probe thermometer capable of reading 0°F-
220°F is required and should be accessible at all times.
 A thin mass food probe thermometer needs to be
used if a vendor is serving thin mass foods (such as
chicken filets or hamburger patties).
 Sternos as a heat source are not permitted.
 Containers or coolers made from Styrofoam are not
permitted. Only smooth, easily cleanable, nonabsorbent ice coolers or food-grade containers may be
used for the storage of food, ice, or drinks.
 The use of coolers without a drain is not permitted.
 Any remaining hot held food must be discarded at the
end of the business day unless properly cooled and reheated at an approved commissary.
 Check food temperatures frequently to ensure tem-
perature control is maintained throughout your event.
Weld County Department of
Public Health and Environment
1555 N. 17th Ave.
Greeley, CO 80631
Phone: 970-304-6415
For more information visit our website:
www.co.weld.co.us/Departments/
HealthEnvironment/EnvironmentalHealth/
A complete listing of rules and regulations for temporary food
establishments can be found in the Colorado Retail Food Establishment Rules and Regulations, found on our website along
with vendor applications and coordinator information. Please
feel free to contact our office with any questions about operating a food vendor booth.
We look forward to working with you!