Temporary Food Facilities: Food Booth Requirements and Procedures

• Catering in Sonoma County
• Food Facility Construction
• Food Handler Safety Certification Classes
• Mobile Food Facilities
• Reduced Fee Incentive Program
• Temporary Food Facilities (Food Booths)
• Wine Tasting Room Exemption

Sonoma County policy based on the guidelines adopted by the California Conference of Directors of Environmental Health. Temporary food facilities may only operate in conjunction with events or celebrations approved by the local planning authority.

All temporary food facilities must have authorization to operate, two weeks prior to the event, from the Sonoma County Department of Health Services. For more information, call (707) 565-6548.

On this page:

• Overview
• Food Handling Sanitary Requirements
• Food Booth Requirements

Overview

Two weeks prior to the event, each vendor not currently under permit must submit the following to the Department of Health Services:

• A Retail Food Facility Permit Application or, for a single event, an Occasional Event Retail Food Facility Permit Application.
• The permit fees.
• A Community Event Food Sales Information form.
• A Sketch of the Temporary Food Booth.

On the day of the event, and prior to preparing food, each vendor must also complete, initial and post the Temporary Food Facility Checklist form inside the booth.

Food Handling Sanitary Requirements

Food Preparation

All food handling and preparation shall take place within a food booth unless approval of a different preparation site (e.g., restaurants, delicatessens, church or school kitchens) has been obtained from the Department of Health Services.

Food prepared or stored at home is prohibited.

BBQ's (cooking only) outside of the booth may be allowed.

Deep fat fryers, grills, etc. may require separate screened areas in accordance with local fire codes.

Food preparation surfaces must be smooth, easily cleanable and nonabsorbent (commercial cutting boards are recommended).

Temperature Control

Adequate temperature control shall be provided for all perishable (potentially hazardous) foods. Provide metal probe thermometer to check temperatures.

Cold foods - maintain food temperature of 45°F or below.

Hot foods - maintain food temperature of 140°F or above.

Food in transit must be protected from contamination and must meet the temperature requirements noted above.

NOTE: This will require sufficient equipment necessary to cook and maintain required temperatures for all perishable foods (e.g., steam tables, chafing dishes, refrigerators, coolers).

Utensil Washing Facility

Booths with food preparation require three 5-gallon containers for the cleaning of equipment, utensils and for general cleaning purposes. One shall contain soapy water, the second shall contain clean rinse water, the third a bleach/water solution (use 1 tablespoon of household bleach per gallon of water).

NOTE: Additional facilities may be required where there is extensive food preparation, or where water, power, and sewer connections are available (i.e., Sonoma County and Petaluma Fairgrounds).

Hand Washing Facilities

Provide a five (5) gallon water container with a dispensing valve to leave hands free for washing; a waste water container; soap dispenser and paper towels for hand washing within the food booth.

NOTE: Where all food and beverage is prepackaged, handwashing and utensil washing facilities within the booth may not be required.

Wastewater

Water and other liquid wastes, including waste from ice bins and beverage dispensing units, must be contained in or drained into a leakproof container.

Liquid waste must be disposed of into an approved sewage system or holding tank and must not be discharged onto the ground.

Food Handlers

Food handlers must be in good health.

Food handlers shall wash their hands with soap and water prior to the start of food preparation activities and especially after visiting the restroom and after smoking.

Clean aprons or outer garments must be worn and hair must be restrained.

Sanitary food handling techniques must be used at all times.

Whenever practical, food handlers shall use tongs or disposable plastic gloves or single-use tissues when handling food.

Ice

Ice used for refrigeration cannot be used for consumption.

Condiments

Condiment containers shall be the pump type, squeeze containers, or have self-closing covers or lids for content protection. Single service packets are recommended.

Toilet Facilities

Approved toilet facilities must be located within 200 ft. of all temporary food facilities.

Handwashing units equipped with soap and towel dispensers must be located within or adjacent to toilets.

Smoking

Smoking is prohibited in food booths.

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.

Garbage and Refuse

Garbage and refuse must be stored in leakproof and flyproof containers and serviced as needed. Plastic garbage bags are recommended in each booth. Recycling is recommended.

Arrangements for clean-up and final disposal of all solid waste must be approved by the Health Department.

Animals

Live animals, birds or fowl are not permitted in temporary food facilities.

Food Booth Requirements

Except as provided below, booth must be entirely enclosed with four complete sides, a top and a cleanable floor (pavement is acceptable).

Booths operating on grass or dirt must use plywood, tarp or similar material for floor surfaces.

Doors and food service openings shall be equipped with tight-fitting closures to minimize the entrance of insects.

Food operations that have adjoining BBQ facilities should have a pass-through window or door at the rear or side of booth.

NOTE: The only operations not requiring enclosed booths are those which sell beverages from approved dispensers, or food items prepackaged by a wholesaler or at an approved off-site kitchen. These items must be sold in the original packaging.

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 welcome your cooperation.