Introduction

A temporary food establishment (TFE) is defined by the 1999 FDA Food Code as a food establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration. TFEs may operate either indoors or outdoors and often have limited physical and sanitary facilities available. As such, TFEs present special challenges to regulatory authorities that have the responsibility to license and inspect them. These limitations, however, do not justify a leniency in health code enforcement. An event that is advertised with fliers, banners, newspaper articles, radio or TV announcements, or by other means, regardless of whether or not a fee is charged, is considered a public event and is subject to the health code requirements of the regulatory authority. Church dinners or private events that are for members only and are not advertised might not be considered public events by jurisdictions.

Temporary food events, such as traveling fairs and carnivals, circuses, multicultural celebrations, special interest fundraisers, restaurant food shows, and other transitory gatherings, have become extremely popular and are held at an increasing frequency. Many of these TFEs are high risk food operations engaging in extensive preparation of raw ingredients; processes that include the cooking, cooling, and reheating of potentially hazardous foods; and advanced preparation of food several days prior to service.

Due to a number of factors, including limited physical facilities and equipment, food preparation in TFE operations can be potentially hazardous. According to 5 year summary data published by the Centers for Disease Control for the years 1988 through 1992, the most commonly reported food preparation practices that contributed to foodborne disease were: improper holding temperatures; poor personal hygiene; inadequate cooking; contaminated equipment; and food from unsafe source. Historically, improper temperature control, poor hygienic practices, and inadequate facilities have been responsible for causing major foodborne disease outbreaks at TFEs.

No person, firm, or corporation should be allowed to operate or maintain an establishment (permanent or temporary) where food or beverages are served to the public without permits, licenses, or permission from the regulatory authority. Prior to issuing a permit or license to an establishment, either permanent or temporary, the Regulatory Authority is responsible for performing a pre-operational plan review. To allow for a proper review, the operator of a temporary establishment must submit a completed application to the regulatory authority at least 14 days prior to an event involving 5 or fewer food booths, and a minimum of 30 days prior to an event involving more than 5 food booths. The plans and specifications for a TFE should include all the information necessary to demonstrate conformance with and an understanding of food safety code provisions. A pre-event meeting should be held between the regulatory authority and the applicant(s) and/or the primary food vendor(s) for the event to discuss the food items to be prepared and served, food sources, food preparation procedures, physical facilities, and equipment design.

The pre-operational review provides the opportunity to discuss areas of concern and should be conducted prior to the issuance of a permit. The Regulatory Authority may impose restrictions on the types of food to be prepared and served based upon the preparation and/or sanitary facilities available.

MONITORING TEMPORARY FOOD EVENTS

• Many events are scheduled on an annual basis and can be monitored by keeping a calendar of these events.
• Information on temporary events can be obtained from fliers, banners, newspaper and radio announcements, and local TV ads.
• A working relationship should be established with local visitor’s associations or Chambers of Commerce as these organizations often maintain schedules of events.
• A working relationship should be established with managers/owners of fairgrounds, parks and other locations where temporary events are often held.

TEMPORARY FOOD EVENT COORDINATION

Food preparation practices at temporary food events should comply with all of the requirements of the regulatory authority. Because temporary events present particular concerns that are unique to nonpermanent establishments, the following information should be provided along with information about the food items to be prepared and served:

• The number of expected patrons/day;
• Information on the number and type of toilet and handwashing facilities to be provided;
• The exact location of the event identifying the availability of potable water, wastewater/solid waste facilities and services, and methods of dust control;
• Description of the water supply and wastewater and solid waste storage and removal provisions to assess if adequate facilities are provided on site or if additional supplies/services are needed;
• The parcel size for the expected number of patrons;
• A list of names, telephone numbers, and addresses of the TFE operators, including the name of the designated staff person who will be on site during all hours of the operation of the event and who is responsible for compliance with food safety code requirements;
• The location and source of electricity to be provided.

Hypertext updated by bap 2000-SEP-28