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Temporary Food Permitting Process |
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What is a Temporary Food Establishment?
A food establishment: where food is served from the same location
for a temporary time frame, not to exceed 14 consecutive days.
Examples include a hot dog booth at a fair, and is any place where
food is processed, stored, prepared, served, or offered for sale. It
can include, but is not limited to, the following:
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Mobile restaurant |
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Rental hall |
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Private organization serving the public |
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Catering kitchen |
Food establishments do not include the following: charitable,
religious, or other nonprofit organizations serving or selling home prepared
food or baked goods in connection with meetings or fund-raising events.
If you need to know if a temporary food license is required for your event,
please call the Environmental Health Division at (517) 546-9858.
Temporary Food Licensing Requirements
(Click below to
download)
TEMPORARY FOOD PERMIT FORM
(pdf format)
TEMPORARY FOOD ESTABLISHMENT OPERATIONS CHECKLIST
Information Needed for Application
An application for a temporary food service establishment shall be made at
least five (5) working days in advance of the proposed first day of
operation. The operator(s) of a temporary food service establishment
may be required by the Health Officer to attend an approved training session
in food service sanitation prior to the approval of the temporary license.
Information needed for application include Business/establishment name Owner's
name and address Owner's phone number Location (address) of event Dates of
operation (permit will be valid for no more than 14 consecutive days) List of
foods and beverages to be offered to the public Time equipment will be set up
and ready for inspection Time food and beverages will start being served
Signature of applicant
Licensing Fees
There are fees are for each
booth, or location for each booth or unit.
For fees,
link to LCDPH Fee Schedule,
here
NOTE:
LCDPH food fees DO NOT
reflect State of Michigan fees.
Contact LCDPH at 517-546-9858
for appropriate State
fees.
Churches, religious organizations, and schools are exempt from food service
fees.
Food Source
All food must come from approved
sources and/or must be prepared on site in an approved facility.
Home canned and home-prepared foods are not permitted.
Person in Charge
Must be the permit holder or
designee. The Person in Charge must be present during all hours of
operation, and must be able to demonstrate required knowledge in
accordance with the Michigan Food Law 2000.
Personnel
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All employees must be free from open sores and skin infections, and
maintain a high degree of personal cleanliness. |
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Employees may not smoke, eat, or use any form of tobacco while on duty
or near food or food service equipment. |
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Food may only be touched with bare hands if it will be cooked after it
is touched. |
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Food employees must wear hair restraints, beard restraints, and
clothing that covers body hair to effectively keep hair from contacting
food, equipment, utensils, single service items, etc. |
No Sick Employees
Employees who are sick are very likely to spread disease while handling
food. Therefore, employees who have diarrhea, or are sneezing or
coughing are not permitted to work.
Ready-to-eat Food:
Employees may not touch ready-to-eat food with their bare hands. Suitable
utensils for handling
ready-to-eat food include:
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Tongs |
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Deli tissue |
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Single-use disposable gloves |
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Other types of dispensing equipment or
handled utensils |
Single Use Gloves must be:
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Worn when handling foods that will receive no further cooking |
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Correctly sized to your hands |
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Changed between handling raw foods and cooked or ready-to-eat foods |
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Discarded when torn, contaminated, or removed for any reason |
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Changed when interruptions occur in the operation |
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Changed frequently to minimize the build-up of perspiration and
bacteria inside the glove |
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Never immersed past the cuff |
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Never reused under any circumstances |
Cross Contamination
Raw animal foods must be kept separate from ready-to-eat foods during
storage, preparation, holding, and display. After being used for raw
animals foods, utensils and equipment must be cleaned and sanitized before
being used for ready-to-eat foods.
Food Temperatures
Cooking and Hot & Cold Holding: Cold food
must be held at 41 degrees F or below. Hot food must be held at 140
degrees F or above.
To significantly reduce bacteria and pathogens on raw food, the following
food must be cooked to safe internal temperatures:
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Poultry
165 degrees F |
Stuffed products
165 degrees F |
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Pork
145 degrees F |
Hamburger
155 degrees F |
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Beef
145 degrees F |
Sausage
155 degrees F |
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Fish
145 degrees F |
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Thermometers
A metal stem thermometer must be provided to check internal temperatures
of potentially hazardous hot and cold food. The thermometer must have
a range of 0-220° F, and be accurate to within +/- 2° F. Each cold holding unit must have a numerically scaled thermometer
accurate to within +/- 3° F.;
Food equipment and utensils
Bacteria can live and grow on forks, knives, spatulas, spoons, and other
utensils that touch food. To minimize the growth of bacteria and
prevent contamination of food, utensils must be washed and sanitized at
least every 4 hours.
Important tools and equipment:
Thermometer
Proper refrigeration and/or hot hold units
Disposable gloves
Fresh water, soap, and paper towels
Chlorine or other approved sanitizer
Sanitizer test strips
Extra utensils
Clean wiping cloths
Bucket for sanitizer
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