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 $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.

Food Protection

  • 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.

Food Equipment

  • 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.

Hand washing

  • 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.

Utensil Washing

  • 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.

Shopping List

  • 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
  • Etc.