Cabarrus Health Alliance Guidelines
For the Permitting and Operation of a Temporary Food
Establishment
Cabarrus Health Alliance
300 Mooresville Road
Kannapolis N.C. 28081
Phone 704-920-1207
Fax 704-933-3379
"Temporary food establishment" means those food or drink
establishments which operate for a period of 21 days or less, in connection
with a fair, carnival, circus, public exhibition, or other similar gathering
Domestic yard sales and businesses such as auctions, flea markets and farmer’s
markets are not eligible for a temporary food establishment permit
 Must apply at least 15 days prior to commencement of event or will
not be allowed to apply or operate
 May be permitted up to 21 days for one event and may operate on
nonconsecutive days.
 Must be tied to (endorsed by) the event organizer.
EXEMPTION FROM THE TEMPORARY FOOD ESTABISHMENT
REQUIEMENTS
Establishments that are incorporated as nonprofit corporations in
accordance with Chapter 55A of the General Statutes or that are exempt
from federal income tax under the Internal Revenue Code, as defined in
G.S. 105-228.90, or (iii) that are political committees as defined in G.S. 163278.6(14) and that prepare or serve food or drink for pay no more frequently
than once a month for a period not to exceed two consecutive days,
including establishments permitted pursuant to this Part when preparing or
serving food or drink at a location other than the permitted locations.
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Establishments serving only baked goods, snow cones, ice cream,
pretzels, dry nuts, candy apples, cotton candy, popcorn and other similar
types of foods are not required to be permitted.
ALL temporary food establishments must meet other agency requirements, i.e.
local fire department, etc.
ALL REQUIREMENTS MUST BE MET BEFORE ANY FOOD PREPARATION
TAKES PLACE.
CONSTRUCTION AND EQUIPMENT FOR A TEMPORARY FOOD
ESTABLISHMENT
Temporary Food Establishments (TFE) must be located within clean
surroundings and kept in a clean and sanitary condition. Except for supply, the
entire operation must be accomplished from a single self-contained unit. The
TFE must be constructed and arranged so that food, utensils, and equipment will
not be exposed to insects, dust and other contamination. This is done with the
effective combination of shields, covers, and screening and fans.
PLEASE NOTE: All food preparation (including cooking of any type) must
be done within the confines of the TFE.
Where food or griddles are exposed to the public, to dust or insects, they shall be
protected by glass, or otherwise, on the front, top, and ends and exposed only as
much as may be necessary to permit handling and serving of the food. Protection
against flies must be provided on all four sides by screening or the effective use
of fans.
Must provide overhead protection for outdoor cooking. If a cooker is used to cook
individual portions of food (hot dogs, hamburgers, etc), it must have additional
overhead protection (over food, equipment and utensils). Additional overhead
protection is not needed for “bulk food cookers for shoulders, roast, briskets as
long as there are hinged lids
Must provide fans, screens, walls or a combination of the three to protect from
dust, insects, rodents, animals and other sources of contamination.
Must provide ground covering in absence of asphalt, concrete, grass or other
surface to control dust and mud.
Running water under pressure must be provided. Clean, gravity type dispensers
are acceptable. Water must be obtained from an approved water supply.
Hoses used to obtain water for use in the TFE must be of a food grade quality
and provided with an approved backflow prevention device.
A method of heating water for the washing of utensils and equipment must be
available. Wash water temperature should be at least 110 F.
When multiuse utensils are used other than eating and drinking utensils, must
provide three (3) basins of sufficient size to submerge, wash, rinse and sanitize
utensils and provide at least one drain board, table or countertop space for air
drying.
***MUST HAVE an approved sanitizer and test strips to check chemical
strength
Must provide a preparation sink if washing produce.
Convenient and approved toilet facilities must be provided for use by employees.
These facilities should be located within 500 feet of the operation. Portable toilets
are acceptable.
Handwashing facilities shall be provided for employees' handwashing and
must be separate from utensil. Hand washing facilities must consist of at least
a 2 gallon container with an unassisted free flowing faucet and warm water with
soap, paper towels and a wastewater receptacle
Wastewater must be disposed of in an approved manner. Wastewater shall not
be dumped into streets, storm drains, or on the ground.
Garbage and refuse shall be collected and stored in standard water-tight garbage
cans provided with tight fitting lids or other approved containers or methods.
Garbage and refuse shall be removed at least daily and disposed of in a sanitary
manner.
A metal stem thermometer
shall be available and used
to check internal food
temperatures. This
thermometer should be able
to measure 0 to 220 F.
HOW TO CALIBRATE A THERMOMETER
Thermometers must be calibrated regularly to temperatures are correct
(1). Fill a large glass with crushed ice. Add clean tap water until the glass is full
and stir well.
(2). Put the thermometer stem or probe in the ice water mixture so that the entire
sensing area is submerged. Do not let the stem of the thermometer or probe
touch the sides or bottom of the glass. Wait at least 30 seconds or until indicator
stops moving.
(3). With the stem of the thermometer or probe still in the ice water mixture, use a
wrench to turn the adjusting nut until the thermometer reads 32°F (0°C)
FOOD PROTECTION REQUIREMENTS FOR A TEMPORARY FOOD
ESTABLISHMENT
Potentially Hazardous Foods (PHF) are any food which consists in whole or in
part of milk or milk products, eggs, meat, poultry, fish, cut melons (and other fruit)
or other material or ingredient, natural or synthetic, in a form capable of
supporting the growth of infectious or toxigenic microorganisms, including
Clostridium botulinum. This term includes raw or heat treated foods of animal
origin, raw seed sprouts, and treated foods of plant origin. The term does not
include foods which have a pH level of 4.6 or below or a water activity (Aw) value
of 0.85 or less.
Room temperature storage of potentially hazardous foods (PHF) is not allowed.
PHF such as hamburger meat, chicken, cooked rice, chili, BBQ, etc. must be
stored at temperatures 135 F or above (hot holding) or 45 F or below (under
refrigeration) at all times except when undergoing necessary preparation.
PLEASE NOTE: ICE AND ICE CHESTS MAY BE USED TO KEEP FOODS
COLD PROVIDED:
1. Drainage ports are required on all coolers where ice is used to store
refrigerated foods
2. Ice is from an approved source
3. The foods are stored in ice so that the temperature remains below 45
4. Raw meats and eggs are stored in separate containers from ready to eat
foods, to prevent contamination.
5. Ice used for food or drink storage must not be used for drink ice.
Foods are to be thawed: (1) under refrigeration (45 F or less), (2) under cold
running water or (3) as part of the cooking process.
Meat and poultry products shall be cooked to the following internal temperatures:
 Poultry - 165 F
 Ground meats 155 F
 Pork - 150°F
 PHF needing to be reheated prior to the start of the event must be heated
rapidly to 165 F (or above) before being held at 135 F.
All food served shall be clean, wholesome, and free from adulteration and
obtained from an approved source
All meat must be purchased in ready to cook portions, except that cutting and
skewering may be allowed if approved by the Cabarrus Health Alliance (For
example hamburgers shall be obtained from an approved market or plant in
patties or poultry shall be prepared for cooking in an approved market or plant.
Salads that contain ingredients that have been cooked and cooled cannot be
prepared at a TFE but may be served.
Wrapped sandwiches shall be obtained from an approved source.
Foods, except raw vegetables, which are to be cooked, shall be kept under cover
when not in the process of preparation and serving
Meat and other and other PHF must be stored off the floor and must not be
stored in direct contact with shelves or racks, or permitted to come into contact
with other contaminated surfaces.
May be allowed to prepare food at a permitted TFE Commissary or other
permitted Food Service Establishment if approved of in advance by the Cabarrus
Health Alliance in advance.
No Bare Hand Contact with Ready to Eat (Foods such as bread, lettuce,
tomatoes or any other food that will not undergo cooking before serving to
customers.) Minimize handling of foods. Use tongs, napkins, disposable gloves,
etc. Ice scoops are required for the dispensing of ice.
Foods must be secured to prevent tampering and contamination
Cannot serve leftover food on subsequent days unless cooling procedures
are approved of in advance by Cabarrus Health Alliance
Employees must practice good hygienic practices such as proper hand washing,
exclusion/restriction of sick employees, wearing hair restraints and clean outer
clothing and not using tobacco or eating in areas where food is being
stored, prepared, served or where utensils are being washed or stored.
Employees may have beverages if stored in containers with lids and straws and
stored away or below food preparation areas, food, utensil storage areas and
utensil washing areas.
Containers for onions, slaw, mustard and other condiments must have covers
and be kept covered when not in use or they must be protected from
contamination by sneeze guards or similar shields.
All raw vegetables MUST be washed within the permitted facility, no vegetable
preparation shall be done at any site that does not hold a valid food service
permit
No person who has a communicable or infectious disease that can be
transmitted by foods, or who is a carrier of organisms that cause such a disease,
or who has a boil, infected wound, or an acute respiratory infection with cough
and nasal discharge, shall work in a temporary food establishment in any
capacity in which there is a likelihood of such person contaminating food or foodcontact surfaces.
Clean utensils must be stored in a clean place. When these utensils are being
used to dispense food they shall be kept in the product or on a clean surface.
Lighting is required for nighttime operations and must be shielded or shatter
proof.
Utility provisions must be provided at all times when food is prepared, served or
stored at the TFE.
Toxic materials must be labeled and handled to prevent contamination of food,
equipment, utensils, linens and single service
Chemicals such as liquid bleach, detergents, and so forth must be stored in a
separate area away from food preparation and display areas.