Temporary & Special. Guide To. Food Service Events. For Garfield County Have a GREAT event!!!

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1 Water and Ice - Ice for human consumption must be made from drinking quality water and drained. - Ice that comes in contact with drink bottles or food containers must not be used for consumption. - Drinking quality water shall be provided for food washing, sanitizer solutions, and hand washing. - Ice scoop is needed and handle cannot be stored in ice. - Hoses used to obtain water must be food-grade. Food Temperature Control - Coolers and other food containers need to be smooth, non-absorbent, and easily cleanable. - Coolers must be hard-sided Styrofoam is NOT ok. - Proper ice bath set-up ice all around the container. - Hot holding equipment needs to be capable of maintaining foods at 135 F or above. - Sterno is not approved. Sanitation - Enough utensils are needed for a clean one to be used every 4 hours (cutting boards, tongs, knives, scoops). - All surfaces need to be smooth, nonabsorbent, and easily cleanable. Checklist Original Colorado Retail Food Establishment license make sure it is not expired! Dish soap Sanitizer (bleach or quaternary ammonia) Test strips Food probe thermometer capable of reading from F - Calibrate it in advance! Sufficient potable water for washing food and dishes, mixing sanitizer solutions, & washing hands Enough equipment and utensils to use a clean one every four hours (tongs, scoops, knives, etc.) Single-service articles for customers Refrigerators and freezers - Plug them in as soon as you can and do not put food in them if they are not down to temp! Hot holding equipment Wiping cloths and buckets Food from approved sources Handwashing set-up Hand soap Paper towels Trash can Food grade gloves Hair restraints Waste water collection bin Have a GREAT event!!! Guide To Temporary & Special Food Service Events For Garfield County Rifle Office 195 West 14th Street Rifle, CO Phone: (970) x 8128 Glenwood Springs Office 2014 Blake Avenue Glenwood Springs, CO Phone: (970) x 8128

2 What is a Temporary Event? Temporary Event is defined as a single community event or celebration that operates for a period of time of not more than 14 days consecutive days. Examples include: Rifle Rendezvous, Strawberry Days, Silt Hey Day, Carbondale Mountain Fair, Garfield County Fair, and Burning Mountain Festival. Special Event is defined as an organized event or celebration at which retail food establishments prepare, serve, or otherwise provide food for human consumption. Special events include non-temporary, regularly scheduled series of events, such as farmer s markets. Which foods are exempt from licensing? - Popcorn or kettle corn that is either plain or seasoned with salt, butter, or sugar - Raw agricultural commodities Honeycomb Uncut produce - Commercially pre-packaged products that do not require refrigeration (samples are ok) - Cottage Foods Who needs a license? Foods that require a Retail Food Establishment license include: Open foods (this includes ice) Potentially Hazardous Foods (PHF) that need to be temperature controlled, regardless if they are pre-packaged. What is the procedure and cost? A Temporary Food Vendor Application needs to be filled out and depending on the food being sold the cost could be $115 or $255. This will be decided after application has been reviewed. RULES AND REGULATIONS Commissary Except in rare cases where a mobile unit is considered self-contained, a commissary needs to be within 30 minutes or 30 miles of the event. The commissary agreement should be turned in along with the temporary vendor application. - Food prep at the event should be limited to seasoning, cooking, and assembly. - Washing of produce and slicing, peeling, chopping should be done at the commissary. RULES AND REGULATIONS CONTINUED. - Grease and waste water cannot be drained onto the ground. They must be collected and disposed of properly at the event or commissary. Handwashing Station A handwashing station is mandatory for any vendor with open food/drinks. Gloves and hand sanitizer are not a substitute for handwashing! The handwashing station should be able to provide a continuous flow of warm, running water for at least 20 seconds and be supplied with soap, paper towels, trash can, and waste water collection.

3 Non-profit Include copy of 501c W. 14 th Street 2014 Blake Avenue Rifle, CO Glenwood Springs, CO P P F F Temporary Vendor Application Please submit this application to Garfield County Public Health at least two weeks prior to your first event of the calendar year to obtain your annual Temporary/Special Event Retail Food Establishment license. Retail Food Establishment Name Please complete the following information: Establishment Address (Street Address and P.O. Box) City State Zip Code Contact Name Contact # Legal Owner s Name and State Sales Tax # All vendors must have their original Colorado Retail Food Establishment license on premise at all times! Please list all Garfield County events that you plan on attending: Event name: Date(s): Location: Event name: Date(s): Location: Event name: Date(s): Location: Commissary All temporary and special event vendors are required to have a commissary within 30 minutes or 30 miles of the event where all food prep, including washing and cutting of produce, shall be done. (See page 3). Water and Ice Will you have ice for human consumption? Yes No If yes, where will ice be obtained? Commissary Event Other: Where will you obtain potable water? Commissary Event Other: Where will wastewater be disposed? Commissary Event Other: Grease and waste water cannot be dumped on the ground or into storm drains!

4 Handwashing Station A handwashing station capable of providing a continuous flow of warm, running water is required within each booth or unit, unless only prepackaged foods are being sold. Please select one of the following: I will be serving only pre-packaged foods that don t require preparation or cooking I will have a handsink with hot and cold water under pressure supplied with soap and paper towels I am a tent & table vendor serving open food and/or drinks and will provide the following: 1. A container with a hands-free spigot that is capable of holding a minimum of 5 gallons of water 2. 5 gallons of potable water (minimum) that will be replenished, as necessary 3. Soap 4. Paper towels 5. A container to catch the waste water until it can be disposed of properly 6. A trash can for disposing of paper towels Gloves and hand sanitizers DO NOT take the place of washing hands with soap and running water! Food Handling and Temperature Control How will bare hand contact with ready-to-eat foods be prevented? Tongs Food-grade disposable gloves Deli tissue Other: Will foods be held cold? Yes No Will foods be held hot? Yes No Sanitizing Where will utensil washing take place? Commissary 3-compartment sink in mobile unit Extra utensils and equipment shall be provided so they can be replaced every 4 hours. Onsite washing of equipment and utensils is prohibited (except for mobile units). What sanitizer will be used? Chlorine Quaternary ammonia Test strips for measuring the concentration of sanitizer must be available! Flooring (All tent and table vendors must have flooring and overhead covering) What will you be using for floor and overhead covering? Please include with your application: A drawing of the booth layout that includes all cooking and cold/hot holding equipment Menu Commissary Agreement Submit Application to: Garfield County Environmental Health Attn: Nettie Mojarro 195 W. 14 th Street Rifle, CO nmojarro@garfield-county.com; (970) ext. 8128

5 Commissary Agreement Date I, of (Commissary Establishment Name) Located at (Address of commissary, City, State, Zip) Give my permission to of (Mobile unit owner/operator) (Name of mobile unit) To use my kitchen facilities to perform the following tasks on their operation days: Preparation of food, such as washing produce, peeling or cutting foods, cooking, cooling, reheating Warewashing Filling water tanks Dumping waste water Storage of foods, single-service items, and chemicals Servicing and cleaning of equipment and utensils Other (specify) A Commissary Use Log will be maintained and made available to the department upon request. Indicate how and where the Commissary Use Log will be maintained: Commissary Water Supply: Public Private (PWSID#) Commissary Sanitary Sewer Service: Public Private Signature Date Commissary Contact Phone Number: Commissary Address: This Commissary Agreement is Only Valid for 2017

6 Commissary Agreement Date I, of (Commissary Establishment Name) Located at (Address of commissary, City, State, Zip) Give my permission to of (Mobile unit owner/operator) (Name of mobile unit) To use my kitchen facilities to perform the following tasks on their operation days: Preparation of food, such as washing produce, peeling or cutting foods, cooking, cooling, reheating Warewashing Filling water tanks Dumping waste water Storage of foods, single-service items, and chemicals Servicing and cleaning of equipment and utensils Other (specify) A Commissary Use Log will be maintained and made available to the department upon request. Indicate how and where the Commissary Use Log will be maintained: Commissary Water Supply: Public Private (PWSID#) Commissary Sanitary Sewer Service: Public Private Signature Date Commissary Contact Phone Number: Commissary Address: This Commissary Agreement is Only Valid for 2017