Texas Tech University

Temporary Food Service Guidelines

Read the policies for issuance of a Temporary Food Permit and the Food Service guidelines. The request may be submitted after acknowledging the terms and conditions of a Temporary Food Permit.

Food Permit Policies and Procedures

1. Requirements

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 (EHS).

A Temporary Food Service Permit shall be issued only in compliance with the requirements of the EHS 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 and event as determined by the Director of EHS. It shall be prominently posted in every temporary food establishment and/or mobile unit.

2. 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 EHS shall make or cause to be inspected 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 inspect 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 are met.

3. Suspension of Temporary Food Service Permit

Permits may be suspended by EHS for failure of the permit holder to comply with the requirements of these rules and/or an unacceptable inspection report.

4. Reinstatement of Suspended Permits

Any person, vendor, or organization whose temporary permit has been suspended may at any time make application for another inspection for reinstatement of the Temporary Food Service Permit. Re-inspection will be done as soon as possible. If the applicant is complying with the requirements of these rules, the permit may be reinstated.

5. Revocation of Temporary Food Service Permits

The 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.

Prior to such action, the Director of EHS shall notify the permit holder in writing stating the reason for which the Temporary Food Service Permit is subject to revocation.

An appeal meeting may be held to resolve any violations within ten days of permanently revoking the Temporary Food Service Permit.

Temporary Food Service & Special Event Guidelines

  1. Do not prepare any potentially hazardous food at home. All food served must be prepared on site or in an inspected, approved kitchen.
  2. 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 category.
  3. Proper temperature must be maintained in transport and on site. Always keep hot foods at 140 degrees or above and cold foods 45 degrees or below. Provide facilities for maintaining food temperatures, such as sterno (warmers) and containers of ice.
  4. Keep a food thermometer in your booth to check food temperatures.
  5. All food transported to the site and all food kept on site must be protected from contamination (dust, flies, etc.) always.
  6. Avoid unnecessary handling of foods using dispensing utensil, ladles, plastic gloves, etc.
  7. No one with cold-like symptoms, flu, skin infections, or other sickness, is permitted to work with food.
  8. 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 for 50ppm).
  9. 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.
  10. 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.
  11. An overhead covering must protect all food booths. Booths serving only packaged foods may be exempt from requirements.
  12. Do not place foods directly on the ground. Elevate to prevent contamination from spills and rain.
  13. Provide conveniently located trash containers at each booth.
  14. Approved facilities must be provided to wash and sanitize all utensils.
  15. No eating, drinking or smoking is allowed while engaged in food handling. Wash hands after eating, drinking or smoking before resuming food handling.
  16. All wastes, including wastewater, resulting from the booths operation must be disposed of in a sanitary manner.
  17. Foods, including condiments, which are displayed for self-service must be protected using food shields or other effective means (e.g. pump dispensers)
  18. 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 be required.
  19. Non-potentially hazardous food such as cookies or cakes shall be pre-packaged and served as individual servings.
  20. All tableware conveyed to the consumer will be disposable, single, service items (plastic, paper, etc.).
  21. Food contact surfaces including cutting boards will be smooth, nonporous, and easily cleanable.
  22. Food shall be obtained from sources that comply with the law (FDA, USDA, and State Health Department).
  23. Packaged food shall be properly labeled according to federal and state law (USDA, Texas Department of Health).
  24. No person or persons with open cuts, wounds, boils, eye infections, or signs of upper respiratory infection (cold/flu like symptoms) will be allowed to handle food.
  25. Trash containers with liners shall be provided as necessary.
  26. Fire extinguishers are required whenever open flames are used for cooking.

The Environmental Health and Safety Department (EHS) reserves the right to inspect all food preparation areas and facilities. EHS reserves the right to pick up any food item for sampling of bacterial contamination and the lab reports will be made available to the sponsoring organization or vendor. EHS shall, 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.




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