NEW 2012: The Health Dept. will NOT collect the $25 license fee on site. To operate they will require you do the paperwork and pay the fee (fee is waived for nonprofits) by September 25. For more information contact Susan Davis, 781-2490 Ext 254 / susan.davis@barrenriverhealth.org or Patrick Davis 781-2490 Ext 245 / patrick.davis@barrenriverhealth.org. Best time to call is 8am-9:30am, Monday - Friday.

FOOD BOOTH REGULATIONS: The Health Department will be onsite to confirm that all food preparation/serving areas adhere to the following regulations:

Notify the health department (270.781.2490) to obtain a temporary food service permit at least one week prior to the event. The cost is $25, however they waive that fee for nonprofits. Provide a list of menu items to be approved by the health department. Menus are to be kept simple.

  • 1. The following are to be kept on hand for each operation:
    • (a) Probe thermometer (0-220 degrees Fahrenheit) for monitoring food temperatures.
    • (b) One (1) container of water for utensil washing. (Hot soapy water)
    • (c) Dishwashing Detergent
    • (d) One (1) container of water for clear rinse
    • (e) One (1) container of water with bleach 50-100 ppml. (ex. 50 ppm chlorine = 1 ounce of bleach/8 gallons of water). Utensils must be submerged for at least one minute.
    • (f) Chlorine test strips for checking sanitizer solution.
    • (g) Household bleach (5.25% Sodium Hypochlorite)
    • (h) Insulated container filled with warm water with a spout for handwashing.
    • (i) Container to catch waste water from handwashing.
    • (j) Hand soap (pump style)
    • (k) Paper towels
    • (l) Non-absorbant container for refuse and food wastes

  • 2. All food must be enclosed in a tent or trailer and openings must be screened.

  • 3. All potentially hazardous foods must be kept at 135 degrees F or above, or 41 degrees F or below during storage, display and transportation.

  • 4. Food must be prepared in a licensed kitchen.

  • 5. Plastic must be under food preparation/serving areas.

  • 6. Hats or hair nets must be worn.
  • 7. You must wear disposable gloves when handling food.

  • We encourage the use of disposable plastic (single-service) utensils to reduce the amount of utensil washing required.
Proceedures to follow:
  • Wash your hands with hot soapy water before handling food and after using the bathroom, changing diapers, or handling pets.
  • Wash, rinse and sanitize cutting boards, dishes, utensils and counter tops after preparing each food item and before starting on the next food. Proper cleaning and sanitizing may be achieved by washing in hot, soapy water, rinsing in a clear, hot rinse and immersing or spraying with a solution of 5.25% unscented household bleach and water (one (1) tablespoon o bleach per 2 gallons of warm water equals approximately 100 parts per million chlorine). Cleaning may be accomplished using an automatic home dishwasher, but sanitization may not be adequate.
  • Use plastic of other non-porous cutting boards (hard maple or equivalent tight wood - no cracks).
  • Separate raw meat, poultry and seafood from other ready-to-eat foods in your grocery shopping cart and in your refrigerator.
  • Should use a different cutting board for each raw meat product or, clean and sanitize between species.
  • Always wash hands; was, rinse and sanitize cutting boards, dishes, and utensils after they come in contact with raw meat, poultry and seafood.
  • Never place cooked food on a plate which previously held raw meat, poultry or seafood.
  • Use a clean thermometer which measure the internal temperature of cooked foods to make sure meat, poultry, casseroles and other foods are cooked thoroughly.
    • Heat roasts, and steaks to at least 145 degrees F., pork roasts and pork products to 155 degrees F. and poultry to 165 degrees F, for 15 seconds respectively.
    • Heat ground beef to at least 155 degrees F. for 15 seconds. Information from the Centers for Disease Control and Prevention (CDC) links eating undercooked, pink ground beef with a higher risk of illness. If a thermometer is not available, do not eat ground beef that is pink inside.
    • Heat eggs until the yoke and white are firm. Don't use recipes in which eggs remain raw or only partially cooked.
    • When cooking in a microwave oven, make sure there are no cold spots in food where bacteria can survive. Cover food, stir and rotate for even cooking. If there is no turntable, rotate dish by hand once or twice during cooking.
    • Heat leftovers thoroughly to at least 165 degrees F. for 15 seconds. If a thermometer is not available, heat leftovers until steaming; bring sauces, soups and gravy to a boil when reheating.
  • Refrigerate (41 degrees F or below) or freeze (0 degrees F.) perishables, prepared foods and leftovers within two hours. Don't overcrowd the refrigerator. Cool air must circulate to keep food safe.
  • Never defrost food at room temperature. Thaw food in the refrigerator, under cold running water or in the microwave. Marinate foods in the refrigerator.
  • Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. Rapid chilling may be achieved by placing food container in an ice bath and stirring; or ice may be added to food as an ingredient to speed cooling.


Bowling Green International Festival
P.O. Box 50996, Bowling Green, KY 42102-4296 • 270-904-6339


Design by Kim Mason.