What are the requirements to be a food vendor at a fair, festival or another type of temporary event?

You will need a temporary food service license from the City. You will also
need a temporary food service license from the State, unless you’re a registered
nonprofit organization, operating at 12 or less events annually. Furthermore,
you need the following:



  • All food must be prepared in a licensed commercial kitchen or onsite at
    your booth/table. No home preparation.

  • Handwash sink within 25 feet of food preparation with hot water of 100F,
    pump soap dispenser, paper towels and a bucket to collect used water. Hand
    sanitizer is not a substitute for handwashing.

  • Food and single service supplies need to be off the floor.

  • Hot food needs to be maintained at a minimum of 135F and cold food needs
    to be maintained at 41F or below. Otherwise, the food needs to be thrown out
    4 hours after it is removed from temperature control.

  • No bare hand contact with ready-to-eat food. Gloves or utensils should
    be used to avoid bare hand contact.

  • Hair restraints need to be worn, such as a baseball cap or visor.

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1. What are the requirements to be a food vendor at a fair, festival or another type of temporary event?