TempFdEvntWEB09

							 Temporary
Food Events




   Peoria City/County Health Department
          Environmental Health Group
 Email: environmentalhealth@peoriacounty.org
“Temporary Food Service Establishment”
   means a food service establishment
  that operates at a fixed location for a
      period of time not more than
 14 consecutive days in conjunction with
      a single event or celebration.
Purpose: To protect the public within this county from
         contracting and transmitting foodborne diseases.
Standard: Each of the food stands will be inspected to be in
          compliance with Chapter 10 Food and Food Handler’s
          Code of Peoria County the license will be issued
          on site if the facility is in compliance with the
          requirements of the code. All vendors, where food/
          drink is provided for human consumption with or
          without charge, shall be subject to both licensure
          requirements and fees. Only those vendors of
          canned or bottled beverages and/or non-potentially
          hazardous foods from a federal or state approved
          supplier, commercially packaged in saleable units,
          are exempt from licensure and applicable fees.
    An application must be filed at least 5 working days
        prior to the event. It is the responsibility of
      each VENDOR to notify the Health Department
        of the event at which they will be serving.

The Peoria City/County Health Department
   reserves the right to deny or revoke
   the temporary food or drink license
      for any temporary food stand.
                                 Fees:
         1 to 2 day event ................................ $35.00
         3 to 4 day event ................................ $50.00
         5 to 10 day event .............................. $75.00
         11 to 14 day event........................... $100.00

        All license fees must be paid by cash,
              local check, or money order.
   General Temporary Food Service Guidelines
 1. All potentially hazardous food must be prepared
     on site unless prepared at a licensed facility and
     transported properly according to the code.
     Potentially hazardous salads must be
     approved prior to the event.
 2. Water must be from an approved source: public or commercially
     bottled. Hoses for potable water must be food grade.
	 3.	          A	container	of	water	to	flow	freely	with	a	“hands-free”	
                on/off valve and a waste water catch container,
                hand soap and disposable towels must be provided
                to properly wash hands.
 4. Mechanical refrigeration capable of keeping all
     potentially hazardous food at or below 41°F
     must be provided. Ice and ice coolers may not be
     used to store potentially hazardous foods.
 5. Accurate and conspicuous thermometers are
     required in all refrigerators and freezers
                                                                    135°F
     containing potentially hazardous foods.                Keep
                                                             out
     Metal stem-type thermometer(s) must be                of the
     provided to monitor food temperatures.                danger
                                                            zone
     Alcohol pads or sanitizer must be used to                      41°F
     clean thermometers between uses.
 6. Cooking equipment capable of rapidly heating
     potentially hazardous foods to proper temperatures
     is required. All previously cooked potentially hazardous foods
     must be rapidly reheated to at least 165°F.
 7. Steam tables, roasters, or other hot holding devices capable
     of maintaining all potentially hazardous foods at 135°F
     or above are required. Chafing dishes cannot be used at
     outdoor events.
 8. Food and food items must be protected during preparation,
     storage and display. All items must be elevated above the
     ground/floor.
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 9. Covered Wash, Rinse, and Sanitize
     set-up must be provided for utensils.
     An	“approved	sanitizer	(i.e.	chlorine	
     50-100	ppm)”	for	utensil/equipment	
     washing should be utilized.
10. Dish soap, an approved sanitizer, and test strips must
     be provided.
 11. A properly labeled spray bottle of sanitizing solution and
      disposible towels must be provided. An approved sanitizer
      in a spray bottle (i.e. chlorine at 100-200 ppm) should be
      prepared daily.
12. Only single-service articles may be used by customers.



             Please address all questions to:
           Peoria City/County Health Department
                 Environmental Health Group
         Phone:	309/679-6161	•	FAX:	309/679-6174
        Email: environmentalhealth@peoriacounty.org




                                                                   (2/09)