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Notice: Food handling activities in a private residence resulting in commercial sales are prohibited under state and local food codes. All temporary foodservice operations must originate from a commercial food location serving as its commissary.

  • Each person or company sponsoring an event is to submit a complete list of food vendors and the Umbrella Fee of $405.00 No Later than 30 days before the event starts. This list of vendors must include foodservice operators and free sampling vendors. Each booth Vendor must pay $68.00. Each vendor shall submit Application & Fees to the Coordinator.  These shall be submitted to the Health Department by the Coordinator No Later than 2 Weeks before the event starts. *
  • Each vendor involved in food handling or preparation is to provide a three bucket system (5 gal. buckets) for washing, rinsing and sanitizing utensils and equipment. Provide dish detergent and unscented bleach for washing and sanitizing. Provide a chlorine test kit for mixing the bleach sanitizer to 50-200 ppm - these are available at restaurant supply outlets. If a sanitizer other than bleach is used provide and use the appropriate test kit. Store wiping cloths in the sanitizer solution and change waters when they become soiled.
  • Provide a handwashing station consisting of a covered container dispensing running water through an on/off spigot and draining into a catch basin. Provide hand soap and paper towels for washing and drying of the hands.
  • Temporary Event Booth Setup
  • Thermometers are needed in all coolers and freezers, keep cold foods at 45° F or less and hold hot foods at or above 135° F. Provide a chef’s probe thermometer (0° F - 220° F) for monitoring food temperatures. Equipment must be in good working order to properly maintain safe food temperatures.
  • Hot and cold foods must be transported to the site in insulated containers capable of properly maintaining safe food temperatures (such as Cambro units).
  • Avoid direct food handling; use utensils or disposable plastic gloves instead.
  • Use effective hair restraints to protect food (hair nets, ball caps).
  • Outdoor food handling must be conducted from properly screened-in booths or trailers with pass-thru openings approximately 18" X 24" to adequately protect food and drink from insect contamination. Keep foods covered and store foods at least 6 inches above the floor or ground. Use handled scoops for ice service. Ice must be obtained from approved commercial sources.
  • Store single use food service items in original packaging to protect from contamination. Dispense single service eating utensils handle up and plates inverted on clean surfaces.
  • A clean potable water supply must be available. Use food-grade hoses to transport potable water.
  • Provide adequate covered trash disposal containers.

* Application materials will be provided each food booth if a State Food License is required (exemptions include documented non-profit status, a State license in Douglas County, and a state-wide license)

 

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Douglas County Video Tour