Health Department Regulations

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 26. For more information contact Anne Holden, 270-781-2490 ext. 205 / Best time to call is 8:00 a.m. – 9:30 a.m., Monday – Friday.

All food must be prepared on site at the festival or at a commercial kitchen. Food cannot be prepared at home.

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 $60, 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.