TEMPORARY FOOD SERVICE PERMIT SY
TEMPORARY FOOD SERVICE
order for any person, vendor or organization to operate a temporary food service
or mobile unit on Texas Tech property, a valid Temporary Food Service Permit
must be issued by the Department of Environmental Health and Safety (TTUEHS).
A Temporary Food Service
Permit shall be issued only in compliance with the requirements of the TTUEHS
and the Texas Department of State Health Services (TDSHS).
Temporary Food Service
Permits shall not be transferable from one person, vendor, or organization to
another. Permits will be issued for one person, vendor, or organization for one
specific time period and event as determined by the Director of TTUEHS. It
shall be prominently posted in every temporary food establishment and/or mobile
Issuance of Permit
Any person, vendor, or
organization desiring to operate a temporary food establishment or a mobile unit
shall submit a written application for Temporary Food Service Permit.
Upon receipt of such
application, the Environmental Health Specialist from TTUEHS shall make or cause
to be made an inspection of the temporary food establishment or mobile unit to
determine compliance with the provisions of these rules. If the vendor, person,
or organization is permitted by a city, TDSHS, or a health district, then a copy
of the most recent inspection report should be included with the application for
a permit. When the inspection reveals that the applicable requirements of these
rules have been met, a permit shall be issued to the applicant. If the food
products are prepared, stored, or manufactured at another location or
commissary, then the Environmental Health Specialist may make or cause to make
an inspection of those facilities to determine compliance of these rules.
Persons, vendors, or organizations using Texas Tech property may need to contact
Texas Tech Grounds Use Committee to ensure that all provisions of this committee
Suspension of Temporary
Food Service Permit
may be suspended by TTUEHS for failure of the permit holder to comply with the
requirements of these rules and/or an unacceptable inspection report.
Any person, vendor, or
organization whose temporary permit has been suspended may at any time make
application for another inspection for the purpose of reinstatement of the
Temporary Food Service Permit. Reinspection will be done as soon as possible.
If the applicant is complying with the requirements of these rules, the permit
may be reinstated.
Revocation of Temporary
Food Service Permits
Temporary Food Service Permit may be permanently revoked for serious or repeated
violations of any of the requirements of these rules or for interference with
the Environmental Health Specialist in the performance of his/her duties.
to such action, the Director of TTUESH shall notify the permit holder in writing
stating the reason for which the Temporary Food Service Permit is subject to
appeal meeting may be held to resolve any violations within ten days of
permanently revoking the Temporary Food Service Permit.
TEMPORARY FOOD SERVICE AND SPECI
TEMPORARY FOOD SERVICE AND SPECIAL EVENT
GUIDELINES AND REQUIREMENT
Do not prepare
any potentially hazardous food at home. All food served must be prepared on
site or in an inspected, approved kitchen.
The handling of
extremely hazardous foods such as meat salads, potato salads and cream pies
requires special care to minimize the danger of foodborne illness from these
highly dangerous products. Please contact Texas Tech University
Environmental Health and Safety if you are going to sell products in this
Proper temperature must be maintained in transport and on site.
Please keep hot foods at 140 degrees or above and cold foods 45 degrees or
below at all times. Provide facilities for maintaining food temperatures,
such as sterno (warmers) and containers of ice.
Keep a food thermometer
in your booth to check food temperatures.
All food transported to the site and all food kept on site must
be protected from contamination (dust, flies, etc.) at all times.
Avoid unnecessary handling of foods by the use of dispensing
utensil, ladles, plastic gloves, etc.
one with cold-like symptoms, flu, skin infections, or other sickness, is
permitted to work with food.
Always keep bleach available to sanitize all utensils washed and to sanitize
all food preparation and service surfaces. (proper dilution: 1 tablespoon
bleach per 1 gallon of clear rinse water) 50ppm.
Always wash hands upon arriving, after using the restroom, and after
contaminating hands from routine work ( i.e. taking money, etc.). It is required to
use an insulated container with a spigot that can be turned on to allow potable,
clean, warm water to flow for handwashing. It also required to use of a
wastewater container, soap, disposable towels and a waste receptacle.
All ice used must be from an approved source and arrive at the site in
sealed bags and be handled in a way that protects it from contamination.
overhead covering must protect all food booths. Booths serving only
packaged foods may be exempt from requirements.
not place foods directly on the ground. Elevate to prevent contamination
from spills and rain.
Provide conveniently located trash containers at each booth.
Approved facilities must be provided to wash and sanitize all utensils.
eating, drinking or smoking is allowed while engaged in food handling. Wash
hands after eating, drinking or smoking before resuming food handling.
All wastes, including wastewater, resulting from the booths operation must
be disposed of in a sanitary manner.
Foods, including condiments, which are displayed for self-service must be
protected by the use of food shields or other effective means. (pump
All operators of stands must give due consideration fly control in either
the construction of the stand or in satisfactory operational procedures. If
screening is used, wire mesh screening of not less than 16 mesh per square
inch will satisfy this requirement. Fly bait or other control measures may
Non-potentially hazardous food such as cookies or cakes shall be prepackage
and served as individual servings.
All tableware conveyed to the consumer will be disposable, single, service
items (plastic, paper, etc).
Food contact surfaces including cutting boards will be smooth, nonporous,
and easily cleanable.
Food shall be obtained from sources that comply with the law (FDA, USDA, and
State Health Department).
Packaged food shall be properly labeled according to federal and state law
(USDA, Texas Department of Health).
person or persons with open cuts, wounds, boils, eye infections, or signs of
upper respiratory infection (cold/flu like symptoms) will be allowed to
Trash containers with liners shall be provided as necessary.
Fire extinguisher shall be provided as necessary.
Health and Safety Department will reserve the right to inspect all food
preparation areas and facilities. The department reserves the right to pick up
any food item for sampling of bacteria contamination and the lab reports will be
made available to the sponsoring organization or vendor. The Environmental
Health and Safety Department will, if deemed in the interest of public health
and safety, condemn food items or prohibit the sale of such items. If you have
any questions please contact the Texas Tech Environmental Health and Safety
office at (806) 742-3876.