Food, Beverage, and Lodging Establishments
Seasonal Temporary Food Stand
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Temporary Food Stand (PDF:
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Download Temporary Food Service (Mobile Food Unit, Seasonal Permanent Food Stand, Seasonal Temporary Food Stand, Food Cart) Construction Application:
Plan Review Application (PDF: 51KB/4 pages)
A seasonal temporary food stand is a food and beverage service establishment which is a temporary food service stand or building, but which operates no more than 21 days (schools are exempt from the 21 day limit) at any one location. All food stands must be operated in compliance with the Minnesota Food Code.
Plan Submission
A plan review application with plans and specifications must be submitted to the regulatory authority for review and approval at least 30 days before beginning the construction of a seasonal temporary food stand. The plans must include:
- Menu and Volume of Food: The intended menu and the anticipated volume and source of food to be stored, prepared, and sold.
- Equipment Layout: The proposed layout of equipment with manufacturer and model specifications from the manufacturers’ website for the model of equipment selected or cut sheets.
- Finish Schedules: Floor, wall and ceiling surfaces. Surfaces provided must be smooth, durable, and easily cleanable.
- Custom Equipment and Food Contact Surfaces: Information on any custom fabricated equipment, cabinetry (including housing for water tanks and water heater), counter top, serving counter finishes and food contact surfaces.
- Utensil/Handwashing: Type of handwashing device and utensil washing equipment.
- Water and Wastewater Tanks: capacity and manufacturer.
- Pre-Inspection: Contact the regulatory authority for a pre-operational inspection at least 14 days prior to opening.
Licensing
License applications and fees must be submitted to the appropriate regulatory authority prior to inspection.
Location and Construction
- Except for supply, the entire operation must be accomplished from a single structure.
- Locate the unit away from possible contamination sources.
- The stand must be constructed to provide overhead protection. Protection shall be provided during adverse weather by its construction or location. Food activities must cease in adverse weather if it is not adequately protected from the weather, windblown dust and debris.
- Interior lights must be shielded or coated.
Equipment
- All equipment used in this operation must meet applicable NSF International food service equipment standards or equivalent.
- A mechanical exhaust system must be provided when grease laden cooking vapor, fumes, obnoxious or disagreeable odors, or smoke are generated during cooking indoors.
- Mechanical refrigeration must be provided for all potentially hazardous food.
- Accurate temperature measuring devices must be provided in each refrigeration unit containing potentially hazardous foods, and for monitoring internal food temperatures.
Utilities Compliance Requirements
- Electrical service must comply with Minnesota Rules, Chapter 1315.
- A fire extinguisher with a minimum 2A 10 B C rating must be present if required by the fire marshal.
- Exhaust ventilation and gas equipment connections must comply with Minnesota Rules, Chapter 1346.
Food Sources
All foods, beverages and ice must be obtained from an approved commercial source. Any food preparation or food storage done off-site must be accomplished at a licensed food establishment. Food cannot be prepared or stored in a residential home.
Water Supply
The water supply in a food stand must meet the following requirements:
- Water may be supplied under pressure with a mixing faucet. If direct plumbing is not installed, water containers must be provided which are easily cleanable, of sufficient capacity to meet the needs of the operation, and constructed of an approved non-toxic material.
- Water must be obtained from an approved public water supply system. Water cannot come from a residential well.
- Hoses used to obtain water must be of food grade quality and provided with an approved backflow prevention device.
- Water tanks, pumps, and hoses must be flushed and sanitized before being placed into service after construction, repair, modification, and periods of nonuse.
Dishwashing Facilities
For food stands that are disassembled after each use, a three compartment sink, either free standing or installed in a counter must be provided. For limited operations, three containers of sufficient size to immerse utensils may be used in lieu of the required pressurized water supply.
Handwashing Facilities
A handwashing device supplied with hot and cold running water, soap, nailbrush, and paper towels must be provided in areas where food is prepared. The water temperature must be 70° F. to 110° F.
Waste Disposal
- If direct drainage lines are not provided, a waste holding tank must be provided which is sized 15 percent larger in capacity than the water supply tank.
- Waste water must be removed in such a manner that a public health hazard or nuisance is not created. Waste water must be discharged into a sanitary sewer or other approved sewage treatment system.
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