To operate the Health Department will require you do the paperwork and pay the fee (fee is waived for nonprofits) for a temporary license by September 18. For more information contact Craig Patterson, (270) 781-2490 Ext 205 / firstname.lastname@example.org. Best time to call is 8:00 a.m. – 9:30 a.m., Monday – Friday.
Health Department Regulations
FOOD BOOTH REGULATIONS: The Health Department will be on site to confirm that all food preparation/serving areas adhere to the following regulations:
Visit 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.