The following procedures and guidelines will apply for all special events in Summit County. Call 970.668.4070 with specific questions.
Special Event Vendor Applications and worksheets must be completely filled out and submitted to the event coordinator. Please check with the event coodinator for event application deadlines. Event Coordinators must submit all applications and worksheets to the Summit County Public Health Department, Environmental Health along with the Event Coodinator Application and Vendor List, at least 10 business days prior to the event. Prior approval must be granted in order for a vendor to serve food.
Food service will be limited to those foods listed on the Food Booth Worksheet.
All foods (including ice) must be prepared in a commercial kitchen or a facility approved by Environmental Health. All foods must be pre-cut, prepared and ready for cooking or service when delivered to the event. Preparation on-site is limited to simple assembly and cooking.
Vendors operating at events that are more than one day in length must operate from an approved local commissary. A letter of approval from the commissary must accompany the event application (see form included with vendor application and worksheets).
All utensils and equipment must be washed, rinsed and sanitized daily in a three-compartment sink approved by the Environmental Health. Extra serving utensils must be provided so that soiled utensils are changed every four (4) hours.
All produce items must be washed at an approved commercial kitchen having an approved food preparation sink, or be received pre-washed (i.e., lemons for lemonade, potatoes for fries, apples for caramel apples).
All food, utensils and sanitary disposable items must be transported in clean, covered containers to protect them from contamination.
Only approved smooth, easily cleanable, non-absorbent ice coolers or food grade containers may be used to store food, ice and drinks. Styrofoam containers are not approved for this use. All food, ice and drinks must be kept in covered containers.
Cold foods must be stored below 41 degrees and hot foods must be stored above 135 degrees at all times. Food cannot be left out at room temperature even if frozen. Foods prepared a day or more before the event must be rapidly cooled from 135 degrees to 70 degrees within two (2) hours and then from 70 degrees to 41 degrees within four (4) hours. Any foods requiring reheating following advance preparation must reach 165 degrees before serving. Foods found at improper temperatures will not be allowed to be served.
Food thermometers (scaled 0 – 220 degrees F.) must be provided for monitoring food temperatures.
Food, utensils, equipment and single-use items must be kept protected from dust, dirt, insects, weather, animals and people. All such items must be stored off the ground and in protective containers.
Serving utensils must be used whenever possible. Utensil handles must extend out of food products.
Direct hand contact with food must be minimized. The use of clean, frequently changed, disposable gloves is encouraged but does not replace the need for frequent, thorough handwashing.
A handwashing station must be provided in the food booth. Service of food will not be approved without a proper handwashing station. At minimum, the handwashing station must consist of a covered container filled with warm water, several gallons in size, with a spigot that can be left on while rinsing hands. A bucket must be provided to catch the wastewater. An adequate supply of hand soap and disposable towels must be provided (please refer to the example below). The station must be located where it is easy to use and easily accessible to all food handlers. All wastewater must be disposed of to a sanitary sewer.
Eating drinking and smoking is prohibited within a food booth. Food handlers must leave the booth for these activities and wash hands upon returning to work.
A separate bucket of clean warm water must be available in each booth for general cleaning. This water must contain 50-200 parts per million of chlorine or equivalent sanitizer (1/2 to 1 teaspoon of plain bleach per gallon of water). A supply of clean wiping cloths must be available for wiping counters and equipment.
All wastes generated during the course of operation must be properly disposed. Event organizers will assist with facilities for waste disposal. If facilities are unavailable or inadequate, all wastes must be returned to the commissary for proper disposal.
Click here for a Vendor Guidelines Brochure
