FOOD BOOTH REGULATIONS: Read carefully and contact the Health Department.
• Food vendors must contact Kathy Herndon at the Bowling Green/ Warren County Health Department (270.781.2490) to receive a copy of the regulations and obtain a temporary license. A temporary food license is required by the Health Department for food vendors at a cost of $25, however they waive that fee for nonprofits.
• The Health Department will be onsite to confirm that all food preparation/serving areas adhere to the following regulations:
- 1. Notify the health department to obtain a temporary food service permit at least one week prior to the event. At this
time also have a list of menu items to be approved by the health department. Menus are to be kept simple.
- 2. 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 for sanitizing rinse (ex. 50 ppm chlorine = 1 ounce of bleach/8 gallons of water or 220 ppm Quaternary Ammonia). Utensils must be submerged for at least one minute.
- (f) Correct test strips for sanitizer used.
- (g) Approved sanitizer (ex. household bleach)
- (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
- 3. All food must be enclosed in a tent or trailer and openings must be screened.
- 4. All potentially hazardous foods must be kept at 140 degrees F or above, or 45 degrees F or below during storage, display and transportation.
- 5. Food must be prepared in a licensed kitchen.
- 6. Plastic must be under food preparation/serving areas.
- 7. Prepared foods must be inspected if they are brought across state lines.
