Temporary Food Permit

Temporary Food Permit
P.O. Box 7000
Leesburg VA 20177-7000
Environmental Health
Phone: 703 / 777-0234
Fax: 703/771-5023
Community Health
Phone: 703/777-0236
Fax: 703/ 771-5393
Temporary Food Establishment Application and Information Packet
Required Documentation
_ Before proceeding with this application process the “Food Coordinator Registration
Form” and “Food Vendor List” must be submitted at least 30 days prior to the event
(www.loudoun.gov/food).
Temporary Food Vendors
_ Temporary Food Establishment Application (Attached) (Note: Applications will NOT
be accepted less than 10 days from the event).
_ $40 annual permit fee (or attach copy of receipt for temporary food permit fee)
VDH Permitted Restaurant, Caterers or Mobile Units
_ Temporary Food Establishment Application (Attached) (Note: This serves as notice of
your desire to participate at event).
_ No additional fee is assessed and a separate temporary food permit will not be issued.
_ Restaurants, caterers and mobile units are to comply with the temporary food
establishment requirements and are subject to inspection at the event by the Health
Department. A copy of the existing VDH Permit is to be posted for the public view at
event.
_ Only typed or legible printed forms will be accepted (fillable PDF form available
online at www.loudoun.gov/food).
February 2017
Temporary Food Establishment Requirements and Guidelines
General
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No person shall own or operate a food establishment without a valid VDH food permit.
Post permit where it can be easily seen by the public. Permits are not transferrable.
A method to properly wash hands on site is required –hand sanitizer is not a substitute.
Sick food handlers are prohibited to work with food.
A Person-In-Charge must be on site all hours of operation and must be knowledgeable of Food Safety.
Food
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No Home Prepared Foods.
All food must be prepared on site the day of the event –Exception –from VDH permitted facility.
Menu and food preparation are to be kept simple.
Food must come from approved source. Obtained from VDH permitted or VDACS approved facility.
Water must come from approved source. Bottled, public or private well-test required. Provide NSF Approved
food grade hose with back flow preventer, if applicable.
No Bare Hand Contact with ready-to-eat food. Wear gloves, use tongs, foil, deli paper, etc.
Food Must Not be Stored on Ground/Floor and Must be Stored Beneath Overhead Cover.
Food on display shall be wrapped or have sneeze shielding to protect from patron contamination.
Food shall not be stored in garbage bags, grocery bags or by reusing single-use containers. Use food grade
containers labeled with common name.
Raw meat products are to stored separately from other foods to prevent cross contamination.
Self-serve condiments are to be provided as individual packets, squeeze or pump bottles. Open bowls are
prohibited.
Prevent cooking and food preparation areas from public access with effective barrier methods.
Provide metal stem thermometer. Sanitize prior to each use.
Equipment for maintaining safe food temperatures must be sufficient in number and capacity. Provide enough
Coolers/Hot Box/Grills, etc. for the quantity of food.
Food temperatures must be maintained for safety.
a. Cold Hold Foods maintain at 41°F or below
b. Hot Hold Foods maintain at 135°F or above
c. Cooking –Poultry 165°F; Beef burgers 155°F; Pork / Fish / Eggs 145°F
d. Reheating - within 2 hours to 165°F
Food in transport requiring temperature control shall be maintained at required temperatures.
Single service items (knives, forks, spoons, cups, plates, etc.) stored inverted, food contact side down or
individually wrapped.
Food contact items and equipment such as coolers, large drink containers, cutting boards shall be cleaned and
properly sanitized.
All equipment shall be clean to sight and touch.
Ice
1. Ice must be from an approved source.
2. Ice for human consumption to be kept in its original packaging and stored in clean and properly sanitized selfdraining container with tight fitting lids.
3. Dispense ice using scoop with handle, store in ice with handles above ice.
4. Wrapped foods are not to be stored in direct contact with ice.
5. Waste water drained onto the ground is prohibited.
Hand Washing, Cleaning & Sanitizing
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Provide approved water (bottled, public or private well-test required).
If connecting to water source provide food grade hose with back flow preventer.
Food handlers shall wash hands prior to working with food, prior to putting on gloves and when changing tasks.
Hand Wash Station equipped with sufficient supply of water, Water Container with free flow spigot, Pump Hand
Soap, Paper Towels, Catch Bucket large enough to collect waste water, trash receptacle.
Wash, Rinse and Sanitize all food contact items prior to use and after each period of use.
3 Basin Sink Set Up equipped with Sufficient supply of water, 3 Clean Containers in sufficient size with lids, Dish
Soap, Sanitizer and Appropriate Test Strips to measure Chlorine or Quat Sanitizer Concentrations.
Approved Sanitizers –Chlorine (regular household bleach) at 50-100 ppm and at Quaternary Ammonium 200400 ppm.
Wiping cloths stored in sanitizer bucket.
Chemicals are stored away from food and food contact items. Chemicals clearly labeled.
Food Handlers
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Wash hands before handling food, putting on gloves, when changing tasks and as often as necessary.
Clothing is clean, hair is pulled back, hair restraint provided, gloves provided.
Do not handle food when sick.
No eating or smoking near food. Drinks are approved with proper lid and straw.
Physical Facilities
1. Provide tent, roof or canopy for overhead protection.
2. Trash is to be disposed of properly during and after event.
3. Waste water from handwashing, equipment washing, and drained ice water are to be collected and disposed of
in a sanitary manner and not dumped onto ground or into storm drain.
4. Animals should be prohibited within 50 feet of the food booth. Food handlers are not to handle animals.
Water container with free
flowing spigot, soap, paper
towels, catch basin, &
handwashing sign.
Wash – Rinse - Sanitize
Sanitizer & test kit
Pallets for keeping items off the ground
Wastewater
* picture credit Lord Fairfax Health District
Sanitizer bucket for wiping cloths
(cloths should be submerged)
Trashcan with lid
P.O. Box 7000, Leesburg VA 20177-7000; (703)777-0234; Fax: (703)771-5023
Temporary Food Establishment Application
and/or Notice To Participate At Event
OFFICE USE
Rec’d___________________
Pymt ___________________
Rev’d __________________
PIC_____________________
EHS _________ IR_________
Select One:
Temporary Food Establishment
Submit Application and $40 fee payable to “VDH” or copy of
paid receipt and copy of VDACS inspection report if applicable
VDH Permitted Facility - Notice to Participate
Restaurant, Caterer, Mobile Food Unit
Submit application and copy of VDH Permit
Applications will NOT be accepted less than 10 days from the event.
Applicant Information
Business Name ________________________________Owner Name ____________________
Owner Address ________________________________City__________State____ Zip_______
Phone_________________Cell Phone_______________Owner Email____________________
Person-In-Charge (PIC) of Food for Event______________________PIC Cell_______________
Event Information
Event____________________________________Date(s)_________Time(s)______to______
Event Address __________________________________________City__________________
Coordinator______________________________________Phone______________________
LIST ALL ITEMS BEING PREPARED / SERVED – ATTACH ADDITIONAL SHEETS AS NEEDED
FOOD & BEVERAGES
EXAMPLE: Hamburgers
WHERE
PURCHASED
FOOD PREP
LOCATION
METHOD OF PREPARATION, COOKING, HOT/
COLD HOLDING, & EQUIPMENT USED
List Grocer/Supplier
On-Site day of event
Frozen patties placed on grill, cooked to 155°F, held on grill
*Only those food items listed on this application are eligible for approval to be offered for sale, sample, or service.
Indicate (check √ / explain) how these items will be addressed:
1. Temporary Food Establishment Guidelines reviewed? yes _____ no _____
2. Cooking: gas grill _______ smoker _______fryer _______ grill top_______ other:_____________________
3. Metal Stem Thermometer provided: yes _____ no ____
4. Hot Holding: equipment used ________________________________(ex. electric warmer, hot box, chafers)
5. Cold Holding: cooler with ice/ice packs ______freezer _______ refrigeration unit_______ other_________
6. Transport of Foods: method used for temperature control_______________________________ n/a______
7. Condiments: individual packets ______ squeeze bottles _______ pump dispenser_______
8. Food protection from public access: i.e. sneeze guard, barrier, lids _______________________________________
9. Where will the following be obtained? Potable Water:___________________ Ice: ___________________
10. Water: public (city) _____ or private (well) _____ Sewage: public (city) ______ or private (septic) ______
11. Food Grade Hose (if used): yes _____ no _____
12. Handwashing: portable sink _____ OR water container w/ spigot _____ pump hand soap ______
paper towels_____ catch bucket _____ set up and USED before food prep? yes _____no______
13. No bare hand contact with ready-to-eat foods: gloves _____tongs _____other_____
14. Hair Restraints: hats _____hair nets _____ other____________
15. Washing /Sanitizing: 3 basins w/ lids _____ dish soap _____ sanitizer used? Chlorine_____ or QUAT _____
corresponding sanitizer test strips provided: _______
16. Overhead Protection: tent _______ building _______ trailer /mobile unit _______
17. Is Person-In-Charge a Certified Food Safety Manager? yes ______ no ______
NOTE: A temporary food permit application is required for each separate event and
$40 permit fee paid for the current calendar year or proof of payment must accompany the application.
(Non-profit organizations should contact our office)
A Temporary Food Establishment permit will not be issued unless this application meets all the applicable
requirements of the Virginia Department of Health Food Regulations, Chapter 421; July 12, 2016.
Failure to provide the necessary information on this application may delay the processing of the application.
Applications are to be signed acknowledging agreement to comply with applicable requirements.
_________________________________
Applicant Name
Mail Application, Fee, and
any necessary documentation to:
______________________________________
Applicant Signature
Loudoun County Health Department
P.O. Box 7000
Leesburg, VA 20177-7000
For questions - Tamara Shellenberger (703)777-0642, cell (571)268-5814, tamara.shellenberger@loudoun.gov
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Date
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