Temporary Food Service Guidelines: Specific Requirements for Type 1 and Type 2
Temporary food service permits are often required by a local health department for serving food at a festival, fair or other special events.
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There are often two types of temporary food service items - lower risk foods and higher risk foods. Lower risk foods require minimal food preparation, such as cold food, prepared or packaged food items that need to be reheated, or foods that generally have a lower risk of contamination. They will require basic refrigeration units or access to cold storage and access to running water. Additionally, they will require a sink for washing the wares and equipment on the premises. Higher risk foods include items that will need to be fully cooked on site, such as cooking raw chicken, burgers, sushi, and more. The standards for refrigeration units may be higher to ensure the food stays at a safe temperature and standards for sanitizing surfaces in direct contact with raw food items will be higher. Hot running water may be needed to wash equipment and utensils as well as for hand washing. This app for Temporary Food Service Guidelines: Specific Requirements for Type 1 and Type 2 will help a health department inspector conduct an on-site inspection for a temporary food service site to ensure food protection and the health and safety of guests.
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