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U.S. Department of Health and Human Services

Food

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Introduction to Pre-Operational Guide For Temporary Food Establishments - 2000

Food and Drug Administration and Conference for Food Protection

MONITORING TEMPORARY FOOD EVENTS

  • Many events are scheduled on an annual basis and can be monitored by keeping a calendar of these events.
  • Information on temporary events can be obtained from fliers, banners, newspaper and radio announcements, and local TV ads.
  • A working relationship should be established with local visitor's associations or Chambers of Commerce as these organizations often maintain schedules of events.
  • A working relationship should be established with managers/owners of fairgrounds, parks and other locations where temporary events are often held.

TEMPORARY FOOD EVENT COORDINATION

Food preparation practices at temporary food events should comply with all of the requirements of the regulatory authority. Because temporary events present particular concerns that are unique to nonpermanent establishments, the following information should be provided along with information about the food items to be prepared and served:

  • The number of expected patrons/day;
  • Information on the number and type of toilet and handwashing facilities to be provided;
  • The exact location of the event identifying the availability of potable water, wastewater/solid waste facilities and services, and methods of dust control;
  • Description of the water supply and wastewater and solid waste storage and removal provisions to assess if adequate facilities are provided on site or if additional supplies/services are needed;
  • The parcel size for the expected number of patrons;
  • A list of names, telephone numbers, and addresses of the TFE operators, including the name of the designated staff person who will be on site during all hours of the operation of the event and who is responsible for compliance with food safety code requirements;
  • The location and source of electricity to be provided.