Temporary Food Guidelines
For a printable .pdf version of the following guidelines, click here: Temporary Food Guidelines.
Temporary Food Service Guidelines
• A Temporary Food Services Establishment shall comply with the requirements of the Kentucky Food Service Establishment Act and State Food Code, 902 KAR 45:005.
• Only those potentially hazardous foods requiring limited preparation shall be prepared or served unless specifically approved by the Department.
• A permit application and list of foods to be offered shall be submitted to the Department prior to the operation of any temporary food concession.
• Kentucky requires a permit fee of $25.00 for 1-3 day event and $30.00 for 4-14 day events. The permit fee is payable to the Lake Cumberland District Health Department.
• Foods shall be wholesome and obtained from an approved source.
• No home canned foods.
• The preparation of foods in a home kitchen or establishment not subject to Health Department inspection is strictly prohibited.
• Foods must be served and prepared in an enclosed or screened-in insect-proof booth.
• Keep doors closed.
• Food may be grilled outside but must be returned to booth for storage/service.
• Keep hot potentially hazardous foods at 135oF or above, once properly cooked.
• Keep cold potentially hazardous foods at 41oF or below.
• Do not store potentially hazardous foods at room temperature.
• Crock pots are prohibited for cooking, but may be used to hold food at 135oF or above.
• Metal stem 0-220oF thermometers are required.
• Condiments must be provided in individual packaged or approved dispensers.
• Cover all foods to protect from contamination.
• Store food, utensils, and single service articles (cups, straws, napkins, etc.) off of the floor/ground.
• Use utensils and scoops with handles for dispensing food and ice.
• Do not store foods in ice meant for consumption.
• All equipment, utensils, and food prep surfaces must be in good repair and clean.
• Effective hair restraints shall be worn by all workers.
• No tobacco products (smoking, chewing, dipping), eating or drinking allowed in booths.
• No Bare Hand Contact with Ready-to-Eat Foods
• Persons who are ill, or exhibiting symptoms of illness SHALL NOT prepare or serve food
• It is the responsibility of the Permit Holder to ensure food workers are free from illness.
• Provide adequate clean water in a container with a spigot, soap and paper towels at all times for hand washing. Hand washing is REQUIRED; hand antiseptics SHALL NOT replace handwashing.
• Provide 3 containers (dishpans, buckets) for wash, rinse and sanitize process.
• Wash- warm water and dish detergent.
• Rinse- warm water for rinsing.
• Sanitizing- bleach water with a concentration of 50-100 ppm bleach. Utensils must be soaked in sanitizing solution for approximately 1 minute and be allowed to air dry.
• Chlorine test strips will be required to check bleach concentrations.
• Provide washable trash containers.
• Store all toxic materials (cleaners) in properly labeled containers and away from food prep area.
• All light fixtures must be shielded.
• Health Department Permit
• Metal stem thermometers
• Thermometers for all coolers
• Hand soap and paper towels
• Warm water
• Sanitizer (bleach)
• Sanitizer test strips
• Dish detergent
• Trash can
• Ice scoops
• Extra serving utensils
• Food service gloves
• Dish wash containers