Temporary Food Guidelines

For a printable .pdf version of the following guidelines, click here: Temporary Food 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.
Temporary food service establishment shall have a PIC (person-in-charge) present during hours of operation and shall have certified protection manager(s) and certified food employees. Certification comes by completing an accredited or approved Health Department course. If you are interested in a health department-provided course, visit LCDHD: Food Certifications.
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 $60.00 for a 1-3 days event, $90.00 for a 4-7 days event, and $125.00 for an 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 the 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 them 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 the wash, rinse, and sanitizing 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 the food prep area.
All light fixtures must be shielded.