Food Safety Center: Food Businesses
Licensing: Food, Beverage and Lodging Establishments
Food, Special Event Food Stand
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A special event food stand is a food and beverage service establishment
which is used in conjunction with celebrations and special events,
and which operates no more than three times annually for no more
than ten total days. All stands must be operated in compliance
with the Minnesota Food Code.
Licensing Requirements
License applications and fees must be submitted to the appropriate
regulatory authority at least 14 days prior to operating a special
event food stand. The following information must be included on
the license application form:
- A list of all food and beverages to be served.
- Sources of all foods served.
- A list of all equipment used in the food operation.
- A description of handwashing and dishwashing facilities.
- The water source and method of waste disposal.
- Time period and location of the operation.
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Location and Construction of Stand
- Food stands must be located away from possible contamination
sources, such as toilets, garbage, and animal pens.
- A stand must provide protection during adverse weather by its
construction or location. Food activities must cease in adverse
weather if the interior of the stand is not adequately protected
from the weather, windblown dust and debris.
- A canopy or other form of overhead protection must be provided.
- The floor, wall, and ceiling surfaces must be smooth, durable,
and easily cleanable. Acceptable floor surfaces include: vinyl,
sealed wood, concrete, machine-laid asphalt, and dirt or gravel
(only if covered by suitable materials that are effective in
controlling dust and mud).
- Interior lights must be shielded or coated.
- Food preparation and cooking areas must be protected by an
impervious shield or by a separation distance to ensure customer
safety and prevent food contamination by customers.
- A fire extinguisher with a minimum 2A 10 B C rating must be
present if required by the state fire marshal.
- Gas hook-up and service must comply with Minnesota Rules, Chapter
1346.
- Electrical service must comply with Minnesota Rules, Chapter
1315.
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Food Source
All foods, beverages and ice must be obtained from an approved
source, such as a grocery store or commercial food distributor.
Foods prepared or stored at home are not allowed.
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Equipment
- Mechanical refrigeration is required for potentially hazardous
food. For time periods of less than 4 hours, dry ice or frozen
freezer packs may be used, as long as food can be maintained
at 41° F. or less. Drained ice may be used to cool water-impervious
beverage containers.
- Equipment must be provided for adequately cooking and maintaining
required temperatures of hot potentially hazardous foods. Slow
cookers are not permitted for this purpose.
- Accurate temperature measuring devices must be provided in
each refrigeration unit or ice chest, and for monitoring internal
food temperatures.
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Dishwashing Facilities
Single service disposable utensils must be provided for eating
and drinking purposes. Multiuse utensils may be used for the purpose
of preparation, storage, service and dispensing of food. For washing
multiuse utensils, a dishwashing facility must be available which
consists of either an approved dishwashing machine, a three compartment
sink, or at a minimum three containers of sufficient size to immerse
utensils. The four step manual dishwashing process includes:
Step 1: Washing utensils in warm water in the first sink or container.
Step 2: Rinsing in clear water in second sink or container.
Step 3: Sanitizing with an approved sanitizer in the third sink
or container.
Step 4: Air drying all utensils and equipment. Towel drying is
prohibited.
Approved sanitizers include quaternary ammonium, iodine, or chlorine.
If bleach is used as a sanitizer, use at least one tablespoon of
bleach per gallon of water. Always follow the manufacturer’s
instructions and provide test strips for measuring sanitizer concentration.
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Handwashing Facilities
A handwashing device supplied with running water at a temperature
between 70° F. and 110° F., soap, nailbrush, and paper
towels must be provided at all stands where food is prepared. Water
can be supplied under pressure or by gravity with a faucet.
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Water Source
Water must be obtained from an approved public water supply system.
Water can not come from a residential well. Water may be transported
and stored in approved cleanable, food-grade covered containers.
Hoses used to obtain water must be of food grade quality and provided
with an approved backflow prevention device.
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Waste Disposal
- Waste water must be discharged into an approved sanitary sewer
or holding tank. Ground surface discharge is not permitted.
- Trash and garbage stored for extended periods must be placed
in tightly covered, non-absorbent containers.
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Insect Control
Provide effective insect control by use of screening, covering,
and good sanitation. If insecticides are used, they must be:
- an approved type,
- used according to manufacturers directions, and
- not used when food or utensils are exposed.
Intermittent spray dispensers or vapor strips can not be used.
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For questions about this page, please contact the Food, Beverage and Lodging
Program at health.foodlodging@state.mn.us or
651-201-4500.
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