Temporary Food Facility (TFF)
Steven L. DeCamp
Community Development Agency Director
COUNTY OF NEVADA
COMMUNITY DEVELOPMENT AGENCY
ENVIRONMENTAL HEALTH DEPARTMENT
95 0 M AI DU AV E N U E , SU IT E 1 7 0, N E V AD A CIT Y , C A 9 59 5 9- 8 6 17
( 53 0) 2 6 5- 12 2 2 F AX ( 53 0) 2 6 5- 9 8 53 ht t p: // m yn ev a da co unt y. co m
NEVADA COUNTY
TEMPORARY FOOD FACILITY
PERMIT APPLICATION
(SUBMIT APPLICATION TO THE
ENVIRONMENTAL HEALTH OFFICE
BEFORE APPLYING TO THE
EVENT COORDINATOR)
Updated 11/12/2014
Steven L. DeCamp
Community Development Agency Director
COUNTY OF NEVADA
COMMUNITY DEVELOPMENT AGENCY
ENVIRONMENTAL HEALTH DEPARTMENT
95 0 M AI DU AV E N U E , SU IT E 1 7 0, N E V AD A CIT Y , C A 9 59 5 9- 8 6 17
( 53 0) 2 6 5- 12 2 2 F AX ( 53 0) 2 6 5- 9 8 53
w w w .m yn ev a da cou nt y. co m
Temporary Food Facility Permit Application
TFF Permit Number: PR: _____________
Facility Number:
Use these numbers to register with the Event
Coordinator
FA:______________
Name of Concession: _______________________________________________________________
Concession Owner: __________________________________ Home Phone: __________________
Address: ___________________________ Email: ___________________ FAX: ________________
Day of Event Cell #: _________________
Vendor Risk Classification: ___________ (See Table 1)
Review the Classifications and Temporary Food Facility (TFF) booth requirements listed in the Table 1 below. Check the
boxes provided for the highest risk type of food handled in your concession and mark this risk type in the Vendor Risk
Classification space above. Type A is highest risk. Type C is lowest risk.
Table 1
Risk Type
A
B
C
Food Classification
POTENTIALLY HAZARDOUS
UNPACKAGED FOOD
Examples: Hamburgers, hotdogs, tacos, chicken, roasted
corn & potatoes, chow mein, etc.
PREPACKAGED FOOD
Examples: Prepackaged sandwiches, ice cream bars,
pasties, baked goods, etc., from an approved facility OR
held or made in a food-compartment
NON-POTENTIALLY HAZARDOUS
UNPACKAGED FOOD
Examples: Uncovered or unpackaged products of nonpotentially hazardous foods. Sampling allowed.
Booth Requirements
Hand washing
Utensil & equipment washing
Hot and cold food temperature control
Probe thermometer
Fully enclosed booth + durable floor
Hot and cold food temperature control
Thermometer
Overhead protection
Hand washing (as required by EH)
Hand washing
Utensil & equipment washing
Fully enclosed booth + durable floor
Complete Tables 2 and 3 regarding the menu and operation of the TFF booth with a drawing of the interior of the booth
that indicates the proposed layout of equipment, food preparation tables, food storage, warewashing, and hand washing
facilities. Submit application, Tables 2 and 3, fee agreement to pay form and payment to this department for approval and
permit number.
I understand a yearly permit renewal is available or a re-registration fee will be required to re-activate an expired permit if
less than two weeks before an event. I have received a copy of the Requirements for Temporary Food Facilities and a
Self Inspection Checklist. I agree to follow the TFF regulations. This permit must be posted in the TFF booth along with
the last inspection report.
Signed: __________________________________________ Date: __________________________
Official Use Only
Approved
Denied ->Reason:
By REHS:_________________________________________________Date:___________
Updated 11/12/2014
Table 2
Hand washing
5-Gallon warm
water container
with dispensing
valve that leave
hands free +
liquid pump
soap+ single use
paper towels and
wastewater
receptacle
Hand washing
shall be set-up
prior to food
preparation
Utensil washing
Three separate
5-Gallon
containers for
1)soapy water,
2)rinse water
and 3)water with
a disinfectant
solution
(Bleach-100ppm
or Quaternary
Ammonia200ppm)
Containers must
be inside the
booth
Booth
Ceiling/Easy Up
16 mesh/sq inch
screened walls or
other durable
walls with pass
through windows
Durable flooring=
Concrete, Asphalt,
wood, or tarp
Signage-name of
booth, city, state,
ZIP code and
name of operator(min. 3” high)
Equipment
Equipment
BBQs – outside
booth - protect
BBQs from public
access or as
otherwise
preapproved by
DEH
Single use
containers when
dispensing drinks
No sterno-type
fuel sources for
hot holding
All food and
equipment
including hand
and
warewashing
shall be inside
booth
Use utensils or
tongs for food
service
DRAW INTERIOR LAYOUT OF BOOTH:
(Proposed equipment, food preparation tables, food storage, warewashing, and hand washing facilities)
_____________________________________________________________________________
PERMIT NOTES:
REMINDERS:
• No home preparation or home storage of food is allowed.
• Assemble and use hand washing station before preparing food.
• ALL potentially hazardous foods held above 45° shall be destroyed at the end of the day.
• All food must be stored off the ground.
• No rodents, insects, birds, and live animals inside or within 20 feet of the food facility.
Updated 11/12/2014
Table 3
TFF Menu Sheet
Name of Food Booth:
List all food and
beverage items (e.g.
tacos, tortillas, shredded
chicken, salsa,
lemonade, etc.)
If food is prepared off
site, give the location
name, address & phone
number of place (foods
may not be stored or
prepared at home).
How will food be
prepared (e.g. BBQ,
deep fryer, grill, etc.)
What type of insulated
container will be used to
transport potentially
hazardous foods to keep
them above 135° F or
below 41° F?
1.
2.
3.
4.
5.
OFFICIAL USE ONLY
Updated 11/12/2014
Type of food holding
units in booth (e.g. ice
chest, freezer, crock pot
etc.) Note: Use of BBQ
grill to hold food is
strictly prohibited.
How will the food be
handled and dispensed?
(tongs, ladle, toothpick
etc.)
Steven L. DeCamp
Community Development Agency Director
COUNTY OF NEVADA
COMMUNITY DEVELOPMENT AGENCY
ENVIRONMENTAL HEALTH DEPARTMENT
950 M AIDU AVENU E, SUIT E 170, N EVADA CIT Y, C A 95959- 8617
( 5 3 0 ) 2 6 5 - 1 2 2 2 F A X ( 5 3 0 ) 2 6 5 - 9 8 5 3 www. m yn e v ad ac o un t y.c om
SHARED FOOD FACILITY/COMMISSARY AGREEMENT
This form is to be submitted with proposals for a Sharing a Food Facility, Vehicle or Cart
Permit, Temporary Food Facility Permit, Catering Permit, or Farmers’ Market Food Vendor Permit.
California State Law requires that foods sold or given away to the public be prepared and stored in an
approved facility. In addition, the vehicles or carts used in the sale of those foods must be serviced and,
sometimes, stored at an approved facility.
THIS FORM IS TO BE COMPLETED BY THE OWNER (OR MANAGER) OF THE
APPROVED FOOD FACILITY where these operations will take place for the business
applying for a permit. No other facility may be used by this business for these operations without
the written approval of the Nevada County Environmental Health Department.
Name of Business applying for permit:
Name of Approved Food Facility/Commissary:
Address:
Zip:
Phone:
Health Permit for the Approved Food Facility/Commissary issued by:
(county)
Operations to take place:
Food preparation
Food/Utensil storage (Designated and labeled area for exclusive use)
Vehicle/Cart storage
Washing of utensils and equipment
Other: ______________________________________________
As the owner of the above approved food facility, I have given my permission for the business known as to use my facility for the operations indicated, and know that we both are
responsible for the maintenance and sanitation of this food facility.
Owner of Approved Facility/Commissary: please print:
Signature of Approved Facility/Commissary Owner (Manager)
Date:
Updated 11/12/2014
COUNTY OF NEVADA
COMMUNITY DEVELOPMENT AGENCY
9 5 0 M AIDU A V EN U E, SU I T E 1 7 0 , N EV AD A CI T Y, CA 9 5 9 5 9 - 8 6 1 7
( 5 3 0 ) 2 6 5 - 1 2 2 2 F AX ( 5 3 0 ) 2 6 5 - 9 8 5 4 ht t p: //w w w . my nev a da co unt y .co m
Agricultural Commissioner
Building Department
Environmental Health
Planning Department
Dept. of Public Works
AGREEMENT TO PAY
Nevada County Community Development Agency fees are based on Board of Supervisor approved fee schedules. Hourly
fees and fees for services in excess of a minimum fee collected, including re-inspections, are billed to the applicant based
on the Board approved fee schedule in effect at the time the work is performed by staff. This Agreement To Pay form
must be signed and original signatures submitted to the NCCDA along with the completed permit forms and the initial
payment of fees. Copies of current fee schedules are available from our Customer Service Staff or on the web at
http://www.mynevadacounty.com
I/We understand that the NCCDA will bill as services are rendered, and I/We agree to pay such billing within thirty (30)
days of the mailing of such billing for the project/permit. If payments on outstanding invoices are not made within thirty
(30) days after the date of the invoice, County staff may cease work on the project until the required payment is made,
subject to any other provisions of the law. All fees must be paid prior to the granting of any permits, approvals, or any
land use entitlement for which services are required. The collection of fees, however, does not guarantee the granting of
any permits, approvals, or land use entitlements for which I/We are applying.
Site Information:
APN:
_
Invoices and/or notices to be mailed to:
_
Name:
Property Owner/Business Name (if applicable):
Address:
Address:
Telephone:
Email:
Email:
NCCDA Staff is authorized to consult with necessary governmental agencies and the following individuals concerning this
project: ________________________________________________________________________
I certify under proof of perjury that I am the property owner or that I am authorized to enter into this fee agreement on his/her behalf. I have read the
conditions concerning Nevada County Community Development Agency Fees and I understand that in the event that the billing party I have indicated
does not pay required fees, I will be responsible for payment. I further agree to advise the department in writing should I no longer be associated with
the above referenced project/property, rendering this agreement invalid as of the change of the date that the letter is received by the Nevada County
Community Development Agency.
____________________________________________ Dated: __________________ CDL# ___________________
Signature
_____________________________________________________________________Tel #: ___________________
Printed Name
THIS SECTION FOR OFFICE USE ONLY
Service: ____TFF Vendor Permit
_ Program: ____1690_____________ Job No: _______________
DPW #: ______________________ Project File #: _________________ Billing Code: _________________
Amount Collected: $______________Receipt #: ____________________ Date of Receipt: __________________
Service: _______________________ Program: _____________________ Job No: ______________
DPW #:_______________________Project File #: __________________ Billing Code: ______________
Amount Collected: $______________Receipt #: ____________________ Date of Receipt: _________________
**Minimum Fee: $161.22 if submitted 2 weeks prior to the event or $201.53 if less than 2 weeks**
Updated 11/12/2014
Updated 11/12/2014
FOOD BOOTHS
Except as provided below, the booth must be entirely enclosed with four complete sides, a top and a
cleanable floor (pavement is acceptable).
1. Booths operating on grass or dirt must use plywood, tarp or similar material for floor
surfaces.
2. Doors and food service openings shall be equipped with tight-fitting closures to minimize
the entrance of insects.
3. Food operations that have adjoining BBQ facilities should have a pass-through window or
door at the rear or side of booth.
4. The name, address and telephone number of the owner, operator, permittee or business
shall be legible and clearly visible to patrons.
NOTE: The only operations not requiring enclosed booths are those which sell beverages
from approved dispensers, or food items that are prepackaged by a wholesaler or at an
approved off-site kitchen. These items must be sold in the original packaging and no sampling
is permitted as this is considered food preparation.
Clear plastic or light colored screening is
recommended for visibility.
Construction materials such as plywood,
canvas, plastic and fine mesh fly screening
may be used. Rental booths, constructed as
noted above, may be used when approved by
this department.
These requirements have been established
consistent with State and local health code
requirements and are intended to assist you in
providing safe and wholesome food for the
public. We appreciate your cooperation.
If you have any questions, please call
530-265-1222.
HAND AND WARE WASHING FACILITIES
Updated 11/12/2014
Warewashing Facilities: Booths that handle unpackaged or open foods and beverages require three 5gallon containers for the cleaning of equipment and utensils. Of the three 5-gallon containers that must be
provided, one shall contain soap and warm water, one shall contain warm water for rinsing, and the last
shall contain a bleach/water solution (use one tablespoon of household bleach per gallon of water). Use
sanitizer test strips to monitor sanitizer levels throughout the duration of the event. Warewashing facilities
should be located inside each booth.
Hand washing Facilities Provide an insulated 5-gallon container of warm water with a dispensing
—
valve, which will leave hands free for washing. Provide a waste water catch basin, soap dispenser, paper
towels for hand washing. Hand washing facilities must be located inside each booth.
Note: Additional facilities, such as a sink with running water, may be required where
there is extensive food preparation, or where water, power and sewer connections are
available.
Updated 11/12/2014
REQUIRMENTS FOR TEMPORARY FOOD FACILITIES
FOOD HANDLING - SANITARY REQUIRMENTS
1.
Food Preparation
a. All food handling and preparation shall take place within a food booth unless approval of a different
preparation site (e.g. permitted restaurants, delicatessens, church or school kitchens) has been
obtained from the Environmental Health Department.
b. Foods prepared or stored at home are prohibited.
c. BBQs (cooking only) outside of the booth may be allowed. The BBQ must be used for cooking,
roasting or broiling over live coals (wood, charcoal or gas heated). The BBQ may not be used for
warming foods or maintaining food temperatures in pots or other containers. All other food preparation,
food storage, and equipment storage shall be inside the fully enclosed booth. A flat grill or other gas
powered heating or warming unit is not allowed for food preparation outside the booth.
d. Deep fat fryers, grills, etc. may require separate screened areas in accordance with local fire codes.
e. Food preparation surfaces must be smooth, easily cleanable and non-absorbent (commercial cutting
boards are recommended).
2. Temperature Control - Adequate temperature control shall be provided for all perishable (potentially
hazardous) foods. Provide a calibrated metal probe thermometer to check temperatures.
a. Cold foods - maintain food temperatures of 45°F or below for up to 12 hours in any 24 hour period. At
the end of the operating day, food that is held at 45°F shall be destroyed in a manner approved by the
local enforcement agency. Foods held at 41°F during the event are OK to reuse.
b. Hot foods - maintain food temperature at 135°F or above. At the end of the operating day these foods
that have been held hot must be destroyed or donated to a food bank or other non-profit charitable
organization, but may not be re-served.
c. Foods in transit must be protected from contamination and must meet the temperature requirements as
noted above.
NOTE: This will require sufficient equipment necessary to cook and maintain required temperatures for
all potentially hazardous foods (e.g. steam tables, cook stoves, refrigerators, coolers).
3. Utensil Washing Facilities - Booths with food preparation require three 5-gallon containers for the
cleaning of equipment, utensils and for general cleaning purposes. One shall contain soap and warm
water, one shall contain warm water for rinsing, and the last shall contain a bleach/water solution (use one
tablespoon of household bleach per gallon of water) or other approved sanitizer.
NOTE: Additional facilities may be required where there is extensive food preparation, or where water,
power, and sewer connections are available (i.e. Nevada County Fairgrounds).
4. Hand Washing Facilities - Provide a five-gallon water container with dispensing valve that leaves both
hands free for washing; a waste container; soap dispenser and paper towels for hand washing within the
food booth.
NOTE: When all food and beverage is prepackaged, hand washing and utensil washing facilities within the
booth may not be required or may be shared.
Updated 11/12/2014
5. Wastewater
a. Water and other liquid wastes, including waste from ice bins and beverage-dispensing units, must be
contained in or drained into a leak proof container.
b. Liquid waste must be disposed of into an approved sewage system or holding tank and must not be
discharged onto the ground.
6. Food Handlers
a. Food handlers must be in good health.
b. Food handlers shall wash their hands with soap and water prior to start of food operations activities and
especially after visiting the restroom and after smoking.
c. Clean aprons or outer garments must be worn and hair must be restrained.
d. Sanitary food handling techniques must be used at all times.
e. Food handlers shall use tongs or disposable plastic gloves or single-use tissues when handling food.
7. Ice - Ice used for refrigeration cannot be used for consumption.
8. Condiments - Condiment containers shall be the pump type, squeeze containers, or have self-closing
covers or lids for consumer protection. Single service packets are recommended.
9. Toilet Facilities
a. Approved toilet facilities (1 per each 15 employees) must be located within 200 feet of all temporary
food facilities.
b. Hand washing units equipped with soap and towel dispensers must be located within or adjacent to
toilets.
10. Smoking - Smoking is prohibited in food booths.
11. Storage/Service - All food, beverage, utensils and equipment shall be stored, displayed and served so as
to be protected from contamination and shall be stored off the floor on shelving or pallets.
12. Garbage and Refuse
a. Garbage and refuse must be stored in leak proof and fly proof containers and serviced as needed.
Plastic garbage bags are recommended for each booth.
b. The Environmental Health Department must approve arrangements for clean-up and final disposal of all
solid waste.
13. Animals - Live animals, birds or fowl are not permitted in temporary food facilities.
13. Janitorial - Adequate janitorial facilities shall be provided for the cleaning of the temporary food facilities,
restrooms, and all shared utensil washing and hand washing facilities.
14. Lighting - When needed, adequate shatterproof lighting shall be provided.
FOOD ITEM
INTERNAL TEMPERATURE
MICROWAVE TEMPERATURE
Ground, chopped & flaked meats
At least 157°F or 155°F for 15 seconds
165°F
Pork and pork products
145°F for 15 seconds
165°F
Eggs and foods containing eggs
145°F for 15 seconds
165°F
Poultry, stuffed meat, fish & poultry
165°F
165°F
Reheat all potentially hazardous foods to 165°F before holding at 135°F
Updated 11/12/2014
SELF-INSPECTION CHECKLIST
FOR
TEMPORARY FOOD FACILITY
EVENT: _________________________________________________________________________
CONCESSION NAME: ______________________________________________________________
FOOD CONCESSION OWNER: _______________________________PHONE: ________________
COMPLIES
CHECK LIST REQUIREMENTS
YES
NO
1. FOOD FACILITY FULLY ENCLOSED
a. Constructed of screening, plastic, canvas,
wood or other methods previously
approved by EHD.
b. Floor material: cement or asphalt
acceptable. Dirt, grass & gravel to be
covered with a tarp, plywood, linoleum or
other smooth easily cleanable material.
c. If pass through window used, maximum of
216 sq. in. opening.
d. Name, address & telephone number of
operator clearly visible to patrons.
2. FOOD STORAGE
a. All foods stored off floor—minimum 6”
b. No food or utensils stored outside the
booth.
3. FOOD PROTECTION
a. All food covered or otherwise protected as
previously approved by EHD.
b. Condiments to be served from approved
dispensing units or prepackaged.
4. HAND WASHING & UTENSIL
WASHING FACILITIES (food prep and
unpackaged food only)
a. Hand washing within facility, minimum 5gallon water container with valve which
leaves hands free for washing; waste
container, soap and single use towels.
b. Utensil washing within facility, 3-five
gallon containers for cleaning.
1. One 5-gallon container with warm, soapy
water to wash utensils.
2. One 5-gallon container with warm water
for rinsing
3. One 5-gallon container with bleach/water
solution for sanitizing
REMARKS
Updated 11/12/2014
4. More extensive utensil washing facilities
may be required depending on amount of
food preparation and washing.
5. TEMPERATURE CONTROL OF
POTENTIALLY HAZARDOUS FOODS
a. Hot foods held at 135°F or above and
destroyed at end of the day.
b. Cold foods held at 45°F or below. If held
at 45°F (for a max of 12 hours), destroy at
end of the day. 41°F or below are okay to
reuse.
c. Adequate amount of equipment provided
to hold hot and cold foods at required
temperatures. No chafing dishes.
d. A calibrated metal probe thermometer for
checking temperature of potentially
hazardous foods.
6. ICE AND ICE CONTAINERS
a. Ice kept clean & free of contamination.
b. Refrigeration ice not used for beverage
service.
c. Ice scoop used for portioning ice.
7. TRANSPORTATION OF PREPARED
FOODS
a. Food stored in washable containers and
tightly covered.
b. Insulated containers maintain hot food
135°F or above.
c. Insulated containers maintain cold food at
41°F or below.
8. LIQUID WASTE
Waste water from sinks and other
equipment disposed in the sanitary sewer,
not to be dumped on ground or in storm
drains.
9. REFUSE STORAGE & REMOVAL
Garbage cans provided in booth.
10. OPEN AIR BARBEQUE
a. Adjacent to temporary food facility and
protected from public exposure and dust.
b. No outdoor food preparation.
Inspection conducted by: ________________________________Date: _____________________
Updated 11/12/2014
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