Temporary Food Permits

Get the information you need on Temporary Food Permits

WITH ALL THE SUMMER ACTIVITIES AROUND THE CORNER, REMEMBER WHEN YOU FEED THE PUBLIC YOU NEED A TEMPORARY FOOD SERVICE PERMIT OR A FOOD ESTABLISHMENT PERMIT FROM TRICOUNTY HEALTH DEPT.  THE PERMIT MUST BE POSTED IN VIEW OF THE PUBLIC WHEN IN OPERATION.

 

• WHEN YOU ARE SERVING FOOD OR DRINKS TO THE PUBLIC WHETHER A COST IS INVOLVED OR FREE YOU NEED A TEMPORARY FOOD SERVICE PERMIT.

 

WHO DOESN’T NEED A PERMIT?:

 

• IF YOU ARE SELLING ONLY HOME BAKED GOODS YOU ARE ONLY REQUIRED TO POST A SIGN FROM TRICOUNTY HEALTH DEPARTMENT STATING THAT THE ITEMS ARE NOT REGULATED.
• IF YOU ARE ONLY SELLING INDIVIDUALLY COMMERCIALLY PRE- PACKAGED ITEMS

 

TO PROTECT THE PUBLIC HEALTH YOU NEED TO FOLLOW THE RULES FOR TEMPORARY FOOD SERVICE WHICH ARE:

 

Anything offered to the public for human consumption within the TriCounty area is regulated under the State of Utah R392-100:  Food Service Sanitation Rule, October 1999. Everyone offering consumables must apply for a Temporary Food Service Permit. The following is a list of items that need to be addressed.

 

    * 1.    All food shall be from an approved source (permitted markets, wholesale food suppliers, commercially    

  supplied ice, etc.) NO HOME CANNED FOODS or NON USDA MEATS ARE PERMITTED TO BE  SOLD OR USED AS AN INGREDIENT.

 

*2.    All time temperature controlled foods, (meats, fish, dairy products, poultry, and related foods that spoil

          rapidly) shall be maintained at the proper temperature: (see chart on back)

1. Food must be prepared and cooked on site or in a regulated food establishment kitchen.
2.  A thermometer is needed on hand with range from 32 – 165 degrees.
3.  Hot Storage – 135 degrees or higher (steaming product) reheating in a crockpot is not allowed.
4.  Cold Storage – 41 degrees of lower (packed in ice) ice must be drained to prevent water from    

                        pooling.

* 3.     No bare hand contact.  Foods that will receive no further cooking, like bread and garnishments, are not to

          be handled with bare hands.  Deli paper, tongs, gloves or other utensils are acceptable.

1. The public must not serve themselves from a communal container such as:  bags of buns, bags of chips with their hands. Use tongs or other utensils to avoid hand contact.

 

*4.      At least one person holding a current food handler’s card must be present and providing

          supervision to all workers handling food at the booth during all hours of operation.

 

*5.      Adequate water supply needed:

1. 1. For hand washing – soap and paper towels with clean water that runs over hands.  (A hand-dipping bucket is not adequate or sanitary).

1. Hand washing station must be where you are or within 10 feet of cooking area.
2. Hands must be washed before putting on gloves and between each glove change.
3. Hands must be washed after handling money and before putting on gloves or touching food.

1. 1. Sanitizing

1. You will need a wiping cloth in sanitizer for wiping up spills.
2. Sanitizing solution will need to be proper temperature and concentration.  (see chart on back)

 

*6.       Booths shall be constructed to minimize the entrance of flies, vermin, dust and any other form of

           contamination.  For public protection the cooking area should be restricted.

 

7.        Single service items (plastic utensils, paper plates, napkins, etc.) cannot be stored on the floor/ground.

 

1.    Condiments (catsup, mustard, sugar, salt, etc.) shall be single service type or from a pour, pump or squeeze type container.  

    NO BOWLS.

 

1.     Garbage shall be properly bagged prior to discarding into a main refuse/garbage container.

 

1.     Ice must be dispensed from an approved container using a handled scoop.

 

*Indicate critical items.  These violations must be corrected immediately.

 

        COOKING TEMPERATURES

 

130°F: WHOLE BEEF ROASTS

            [AT LEAST 121 MINUTES]

 

135°F: COMMERCIALLY-PRE-COOKED FOODS; AND FRUITS & VEGETABLES

[AT LEAST 15 SECONDS]

 

145°F:  SHELLED EGGS, WHOLE MUSSEL FISH, BEEF, PORK (MEATS)

[AT LEAST 15 SECONDS]

 

155°F: GROUND, CHOPPED OR INJECTED     

MEATS; AND GAME MEAT

[AT LEAST 15 SECONDS]                       

 

165°F: POULTRY; FOODS STUFFED WITH

MEAT AND/OR STUFFING

[AT LEAST 15 SECONDS]                 

 

                                                          

 

SANITIZERS

 

CHLORINE:       50 to 100 ppm, 75 degrees

 

QUATS:          200 ppm, 75 degrees

 

TO OBTAIN AN APPLICATION GO TO: www.tricountyhealth.com or at one of our offices 133 S 500 E, Vernal or 409 S 200 E, Roosevelt or call Gary at 435-722-6310

 

Food Handler Class Schedule:

August 20, 2019 at 3:30 pm at the Roosevelt TriCounty Health Office

August 21 and November 13, 2019 at 3:30 pm at the Vernal TriCounty Health Office