Temporary Food Events

 

Forms
 Application  (Must be received at least 10 days prior to the event)
 
What is a Temporary Food Establishment?
 
A food establishment where food is served from the same location for a temporary time frame, not to exceed 14 consecutive days.
 
Examples include a hot dog booth at a fair, and any place where food is processed, stored, prepared, served, or offered for sale.  It can include, but is not limited to, the following:  
 
Mobile restaurant
Organizations serving the public
Rental hall
Catering kitchen
 
Food establishments do not include the following:  charitable, religious, or other nonprofit organizations serving or selling home prepared food or baked goods in connection with meetings or fund-raising events.

If you need to know if a temporary food license is required for your event, please call the Environmental Health Division at (989) 743-2250.
 
Temporary Food Licensing Requirements
 
If you or your organization plan to serve food, some important requirements must be met.  The following information is an overview of the requirements:
 
Food Source:
All food must come from approved sources and/or must be prepared on site in an approved facility.  Home canned and home-prepared foods are not permitted.
 
 
Person in Charge:
Must be the permit holder or designee.  The Person in Charge must be present during all hours of operation, and must be able to demonstrate required knowledge in accordance with the Michigan Food Law 2000.
 
Personnel: 
All employees must be free from open sores and skin infections, and maintain a high degree of personal cleanliness.
 
Employees may not smoke, eat, or use any form of tobacco while on duty or near food or food service equipment.
 
Food may only be touched with bare hands if it will be cooked after it is touched.
 
Food employees must wear hair restraints, beard restraints, and clothing that covers body hair to effectively keep hair from contacting food, equipment, utensils, single service items, etc.
 
No Sick Employees:
Employees who are sick are very likely to spread disease while handling food.  Therefore, employees who have diarrhea, or are sneezing or coughing are not permitted to work.
 
Ready-to-eat Food:
Employees may not touch ready-to-eat food with their bare hands. Suitable utensils for handling ready-to-eat food include:

Tongs
Deli tissue
Single-use disposable gloves
Other types of dispensing equipment or handled utensils

 
Single Use Gloves must be:

Worn when handling foods that will receive no further cooking
Correctly sized to your hands
Changed between handling raw foods and ready-to-eat foods
Discarded when torn, contaminated, or removed for any reason
Changed when interruptions occur in the operation
Never immersed past the cuff
Never reused under any circumstances
 
 

Cross Contamination:
Raw animal foods must be kept separate from ready-to-eat foods during storage, preparation, holding, and display.  After being used for raw animals foods, utensils and equipment must be cleaned and sanitized before being used for ready-to-eat foods.
 
Food Temperatures:
Cooking and Hot & Cold Holding: Cold food must be held at 41 degrees F or below. Hot food must be held at 140 degrees F or above.
To significantly reduce bacteria and pathogens on raw food, the following food must be cooked to safe internal temperatures:
 
  Poultry 165°F
  Stuffed products 165°
  Hamburger 155°
  Sausage 155°F
  Pork 145°F
  Beef 145°F
  Fish 145°F
 
Thermometers:
A metal stem thermometer must be provided to check internal temperatures of potentially hazardous hot and cold food.  It must have a range of 0-220° F, and be accurate to within +/- 2° F.
 
Each cold holding unit must have a numerically scaled thermometer accurate to within +/- 3° F.; 
 
Food equipment and utensils:
Bacteria can live and grow on forks, knives, spatulas, spoons, and other utensils that touch food.  To minimize the growth of bacteria and prevent contamination of food, utensils must be washed and sanitized at least every 4 hours.
 
Important tools and equipment:
Thermometer
Proper refrigeration and/or hot hold units
Disposable gloves
Fresh water, soap, and paper towels
Chlorine or other approved sanitizer
Sanitizer test strips
Extra utensils
Clean wiping cloths
Bucket for sanitizer
 
Information Needed for Application
Business/establishment name Owner's name and address
Owner's phone number
Location (address) of event
Dates of operation (no more than 14 consecutive days)
List of foods and beverages to be offered to the public
Time equipment will be set up and ready for inspection
Time food and beverages will start being served
Signature of applicant