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 $50.00 for 1-3 days event, $75.00 for 4-7 days event and $100.00 for 8-14 days event. 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 135°F or above, once properly cooked.
- Keep cold potentially hazardous foods at 41°F 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 135°F or above.
- Metal stem 0-220°F 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 10 seconds 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