What You Need to Know About Temporary Food Service at Events
A temporary food service license is for vendors who operate at temporary events such as festivals, fairs and farmers markets who have a food or beverage stand that is disassembled and moved each time they operate. Temporary food service is usually a “tent-and-table” style food operation.
Applying for a Temporary Food Service License
Submit the application and fees at least 15 days before the first event. Online applications have a faster processing time than paper applications.
When your application has been reviewed and approved, the license will be emailed to you. The license should be prominently displayed at the event. You may operate any time after getting the license. You will likely be inspected at the first event listed on the application, and you may be inspected at any time that you operate.
Calendar Year License - (Four Days or More) This license is for vendors operating regularly throughout the year, or at a single event that lasts four days or more. The cost is $230.00. This license expires on December 31 regardless of when it was issued.
Single Event License - (Three Days or Less) This license is for vendors operating at one single event that lasts two or three consecutive days. The cost is $125.00.
For one-day events, call the Food & Lodging Program to determine licensing needs.
What other license may be needed?
All food preparation must be done onsite. If a separate prep space is used, it must be licensed. For example, you must have a Home Caterer license if you are prepping food at home before the event. Call the Food & Lodging Program if it isn’t clear which license you need.
Additional Information
Offering free samples of prepared or manufactured foods generally does not require a license, but food safety and sanitization should still be considered.
A separate license is required for each food stand if multiple stands are operating.
Vendors of meat, dairy, maple, honey, and produce should check with the Vermont Agency of Agriculture Food and Markets for requirements.
Temporary Food Service Requirements
You must follow all these requirements while operating:
Sanitation
- Handwashing: Always have a handwashing station available (see next page for details).
- Wash, rinse and sanitize: Have a three-compartment sink to wash, rinse and sanitize dishes, utensils and equipment even if you do not expect to use it. Three plastic dishpans can be used instead of sinks.
- Sanitization: Keep your food stand clean. Have wiping cloths in clean sanitizing solution at the proper concentration level. Have testing strips available to check the concentration level.
- Bare-hand contact: Everyone working may not touch exposed, ready-to-eat food with bare hands. Use suitable utensils like deli tissue, spatulas, tongs, single-use plastic or vinyl gloves, or dispensing equipment.
- Personal Hygiene: Everyone working must keep their hair back and wear clean outer clothing. Do not smoke or eat in food prep areas.
Temperature holding
- Time as a Public Health Control: You may choose to use Time as a Public Health Control (TPHC) instead of hot or cold holding. You must follow the TPHC protocols to use this method.
- Cold holding capability: Cold food must be kept at 41˚F or below. Have proper mechanical refrigeration or use insulated chests if you can maintain temperature. If you use ice, make sure it does not contaminate food products or food contact surfaces (like tops of soda cans). On hot days, plan to have extra ice.
- Hot holding capability: Hot food must be kept at 135˚F or above.
- Adequate cooking: Have temperature-measuring devices (for example, probe thermometers) that are appropriate for the food served to ensure adequate cooking.
Setup
- Trash: Trash containers must be covered.
- Overhead cover: A tent, canopy or other covering that protects all operations and equipment.
- Floor cover: A floor cover such as mats or a removable platform to control dust and allow for proper cleaning.
- Water: Water must come from an approved source, either a municipal water system or a private water system that has been tested and shows absence of E. coli and total coliform.
- Wastewater: Dispose dirty water in an approved wastewater system. Do not dump it on the ground or down storm drains.
- Pest Control: Flies and other insects are not allowed on food. Their presence is considered a critical violation during an inspection and requires compliance. Make sure food is covered. Screening is not required, but is recommended.
Handwashing Station
Frequent handwashing is essential for food safety. A handwashing station must always be in place when your temporary food service is operating. If you do not have a functioning handwashing station, you will be asked to close.
- Gloves, hand sanitizers and wet wipes are not substitutes for handwashing.
- You can purchase a portable handwashing station, or you can build one yourself.
- A handwashing station must include:
Hot and cold water or tempered water fed by gravity or pressure.
- Water container with continuous-flow spigot
- Catch basin for wastewater
- Liquid soap
- Single-use paper towels
- Wastebasket
If you are building a handwashing station yourself, remember:
- All materials must be food grade.
- You need hot water. You must use an insulated container that will keep the water hot for the duration of your event or have a way to heat water onsite.
- There must be a continuous-flow spigot. You must have a hands-free spigot that can remain locked open while washing hands. A container with a push-button spigot can be retrofitted by replacing it with a continuous-flow spigot.
